Prep time:

Cooking time: 35 minutes

Total time:

Serves:

340g Strong White Flour

8g Salt

200g Coarsely Grated Fresh Beetroot

200ml Cold Tap Water

200g White Sourdough

60ml Olive Oil

Extra Strong White Flour (for dusting)

Meet internationally acclaimed baker, author of three titles and inspirational teacher extraordinaire, Emmanuel Hadjiandreou. Wealden Times visited The Crown in Hastings where the floury magic happens on a daily basis, picked up a few age-old skills and came away with a couple of recipes

 

Equipment:

  • 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...