Prep time:

Cooking time: 20 minutes

Total time:

Serves: 2

French or Ciabatta Bread

1tbsp Mayonnaise flavoured with Lemon

1 Ripe Avocado

Rashers of Streaky Bacon or Pancetta (lightly grilled)

1 Tomato (finely chopped)

1 Small Handful of Pine Nuts

Jo Arnell shows us how to create a simple, heart-warming three course meal that is simple to put together and can be prepared in advance – so you won’t have to get into a sweat on Valentine’s Day

Cut slices of French or ciabatta bread, drizzle with a little olive oil and bake for 15-20mins until crisp.

  • 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

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