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Serves: 2

100g Raspberries

50g Blueberries

1tbsp Raw Cocoa Nibs

1tbsp Raw Cacao Powder

1tbsp Milled Mixed Flaxseed, sunflower, pumpkin seeds or any good milled mix

1tbsp Chia Seeds

1tbsp Organic or Virgin Pure Coconut Oil

400ml Organic Almond, Rice or Coconut Milk

1 Cup of Ice

These three delicious and revitalising recipes, put together by Lou Lou Hamilton and the team from Cocolicious in Cranbrook, are the perfect antidote to festive overindulgence and New Year blues

  • pictures: David Merewether

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

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