Prep time:

Cooking time: 30 minutes

Total time:

Serves: 10

250g Good Quality Sausage meat from your Butcher

1 Apple, grated or chopped

200g Peeled and Cooked Chestnuts, roughly chopped

A Handful of French Sage Leaves

Zest of 1 Lemon

A Good Pinch of Freshly Ground Black Pepper

Puff Pastry

Lucinda Hamilton from Cocolicious in Cranbrook shares four special festive recipes to inspire family fun in the kitchen this Christmas...

  • words:
  • 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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