Prep time:

Cooking time: 10 minutes

Total time:

Serves: 2

200g Soft Goats Cheese or Goats Curd

100g Whipping Cream

1tsp Mixed Herbs, dried or fresh

½ Crushed Garlic Clove

1tbsp Honey

Salt and Pepper, to taste

1 Large or 2 Small Beetroots

Olive Oil

1 Ripe Fig, quartered

100g Caster Sugar

A Handful of Walnuts

Wow your partner this Valentine’s Day with Lucinda Hamilton’s irresistible three-course menu. Featuring juicy beetroot, succulent lamb and zingy passion fruit it’s a perfect February treat.

For the goat’s cheese mousse:

For the beetroot & decoration:

For the candied walnuts:

  • pictures: David Merewether
  • styling: Helen Barton

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...