Prep time:

Cooking time: 1 hour 10 minutes

Total time:

Serves: 6

6 Medium Beetroot

2tbsp Olive Oil

1tbsp Honey

1tbsp Sherry Vinegar

2tbsp Creme Fraiche

Salt and Pepper

Juliet Bidwell creates a beetroot puree

  • 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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