1/4 Side of Salmon (plus 250g of Sea Salt for Curing)

250g Raw Beetroot

2g Fennel Seeds

1 Sprig of Tarragon

125g Caster Sugar

Chef Glen Prance from Bloomsburys Biddenden shares his recipe for Beetroot Cured Salmon

  • words:

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