Prep time:

Cooking time: 1 hour 30 minutes

Total time:

Serves: 6

3 Medium Raw Beetroots, washed

3tbsp Creme Fraiche

3tsp Horseradish

2 Spring Onions

2tbsp Chopped Chives

Salt and Pepper

Based in Kent, Juliet’s Catering creates innovative, creative and individually designed menus for a range of events including weddings, charity balls, dinner or drinks parties and social occasions. To find out more, visit www.julietscatering.co.uk

  • words:
  • pictures: David Merewether

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...