Recipes
Peach & green tea Victoria sponge
Chef Paul Bassett-Huckstep and creative director Martin Spicer create three remarkably delicious seasonal bakes, perfect to showcase a glut of autumn produce and thrill family and guests alike
Pecan pie
For those not wedded to tradition (we are a little early for Thanksgiving), Pecan pie has to be one of the most glorious, yet simple to make desserts at any time of the year. This one is not too sickly...
Thai-inspired duck salad
This is a simple and versatile salad – basically a combination of any crunchy salad vegetables that are in season, plus mint and coriander. Duck is a red meat and, unlike chicken, can be lightly cooked. For best results pan...
Aubergine & chickpea tagine
The melting texture of aubergine in this warming vegetarian dish contrasts well with the nuttiness of chickpeas. As with curry, the flavours of a tagine deepen and intensify over time, so you can happily make this a day in advance.
Apple, cherry & hazelnut cake with honeycomb ice cream
Here in the Garden of England, we are famous for our orchards. Apples and cherries work beautifully together to create a stunning cake perfect for any occasion. It is utterly delicious paired with Simply Ice Cream’s Heavenly Honeycomb. This beautiful...
Chicken with chargrilled courgettes & tarragon & local honey dressing
Taking inspiration from the abundance of tarragon growing in my herb garden, I created this elegant summer dish. I am always being asked for courgette recipes, as the vegetable growers amongst us have a seemingly endless supply of them throughout...
Sausage pasta ragu
We are spoilt for choice for fantastic butchers here in the South East. I love these local sausages made into a wonderful ragu served with pappardelle pasta. Easy, nutritious, delicious, adored by all ages. Lighter and a lovely change to...
Roast tomatoes & whipped feta served with Kent Crisps
Charlotte Butterworth, aka @theneedy.greedy, celebrates all things produced in the South East as she chooses some of her favourite ingredients to create this month’s dishes. She’s teamed up with wine expert Alannah Wood from Balfour Winery for perfect wine pairings...
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...
Roast beetroot & blue cheese on sourdough
Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to...
Strawberry & vanilla possets
Kentish strawberries are outstanding in June. This showstopper of a pudding maximises their beauty and flavour. It’s elegant but very easy to make, a delicious reimagining of strawberries and cream!
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...
Rhubarb & pistachio loaf cake
Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...
Spring onion, walnut & sundried tomato sourdough
Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...
Rhubarb & pistachio scones
Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...
Kale & radish panzanella salad served with a honey & mustard vinaigrette
Serves 4Prep time: 15 minutesCooking time: 10 minutes There’s nothing quite like panzanella for a quick and easy meal. And when it’s made with seasonal curly kale, pickled radishes, feta and chunky toasted breadcrumbs – you know it’s going to...
Easter Nests
Makes 8Prep time: 10 minutesCooking time: approx 1 hour Symbolic of the season, packed with goodness and so versatile, eggs are the highlight this month. As any hen keeper will know, eggs are plentiful right now – and may well...
Spring Frittata
Serves 4Prep time: 10 minutesCooking time: 40 minutes This is a flexible frittata, so a range of early season vegetables can be used. If you grow your own veg and also keep chickens, it could end up as a ‘free...
Broccoli, pancetta & cheese pancakes
Serves 4Prep time: 20 minsCooking time: 40 mins Almost like cannelloni, or less spicy enchiladas, these simple savoury pancakes are stuffed with vegetables and pancetta and topped with tomatoes and cheese. I have used high protein buckwheat flour in the...
Cod Puttanesca
A beautiful dish, that tastes of holidays and is intensely warming at the same time. Make the punchy sauce ahead, and just add the fish when you are ready to cook. The use of butter beans is a great way...
Chocolate & rum mousse with lemon & rose shortbread hearts
This is a very rich, creamy chocolate mousse and utterly delicious, but you only need a small portion. I have served in tiny vintage coffee cups that belonged to my grandmother, alongside a crisp shortbread. She always used to make...
Griddled Harissa Chicken
This is literally chicken coated in harissa seasoning and simply griddled. To make the harissa paste, see the ingredients below, or buy ready made.
Jewelled Salad
Orange and pomegranate are in season, naturally packed with nutritious flavours – sweet and sour combine in this mint infused salad. It goes well with the harissa chicken.
Carrot and Ginger Soup
This is a zingy carrot soup that can be made really quickly and from a few simple ingredients. Carrots are naturally high in carotene and ginger is soothing, anti-inflammatory and will even help you fight a cold.
Lettuce Bowl
The hardest part of this recipe is the slicing of the ingredients – think of it as part of your exercise regime, or use a mandoline (not to be confused with the musical instrument). I’ve used the ingredients in two...
Lamb tagine
This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...
Giant cous cous with roasted winter vegetables & pomegranate molasses dressing
This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...
Smoked Mackerel Pâté
Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...
Spicy smokey sticky party nuts.
These nuts are show stopping and addictive. Perfect to go with drinks or a lovely homemade Christmas present. Or pop them in a salad. These are a party staple for me but, be warned, they will disappear fast! This makes...
Homemade ricotta with slow roasted pumpkin, sherry, walnut & sage
This is a gorgeous recipe which is simple to make but suitably indulgent for an autumnal lunch or dinner party. I like using Red Kuri squash with its dry and rich flesh which roasts beautiful and pairs perfectly with the...
Rolled pork belly, crushed potatoes, soft herbs, mustard & capers
Pork belly is one of my favourite things to cook and eat, I am obsessed with the gorgeous meat, the flavourful layers of fat, and the constant challenge in making the skin crackle! It’s an endless and generous process. What...
Bay & vanilla panna cotta, roasted quince & crumble
Serves 6 30 minutes prep, plus overnight setting time in the fridge For the quince:Serves 6 Prep & cooking time: 75 minutes prep and cooking time Preheat oven to 180°C. Place the quince halves in a baking dish, cut side...
Nourish to Flourish
Nutrition & Lifestyle Coach Charlotte Lau explores the benefits of incorporating another healthy ingredient into our diets. This month it’s salmon
Super speedy avocado toast
It has become a bit of a cliché, but you really can’t beat avocado on toast! The combination of smooth avocado and crunchy toast is the perfect pairing… top with a poached egg and you have a balanced meal based...
Individual Salmon en Croutes
This familiar dish looks as if it’s tricky and long-winded to prepare, but it is much simpler than the beefy version, especially if you use ready rolled pastry. I’ve made these as individual servings, but you could also use a...
Coconut Prawn Curry
This is a really quick and simple curry – large succulent prawns go well with the spicy coconut sauce. Use either king, tiger or Atlantic prawns – fresh or frozen.
Duck with honey & fennel
Our favourite duck supplier is Creedy Carver in Devon who grow incredible quality free-range ducks at their farm in Devon. The poultry industry has been badly affected by avian influenza so we – chefs and consumers alike – need to...
Strawberry & elderflower buttermilk puddings
Serves 6-8June is when the new season strawberries are sweet and juicy, and the trees are full of frothy elderflower. Together, they make a delightful early summer dessert.
Parmesan shortbread with pesto, slow roast tomato & feta
These crunchy Parmesan shortbreads are delicious on their own, but when topped with homemade pesto, slow roasted tomatoes and feta, they are sublime. All the elements can be made two days before and assembled when needed. Just be sure to...
Smoked salmon mousse on cucumber cups
Light as air lemony salmon mousse on cool cucumber. And so easy to make! The mousse can be made the day before, and the cucumber cut a day ahead and stored in the fridge. Assemble up to a couple of...
Dates stuffed with goats cheese, pistachios & pomegranate seeds
Serves 4 approx as part of a canape selection These decadent Medjool dates take moments to prepare, but are so delicious and look beautiful. The Medjool date is the king of dates in both taste and size, with a chewy...
