65g Unsalted Butter, softened

300g Icing Sugar

1tsp Vanilla Essence

25g Cocoa

100g Cream Cheese

Lucinda Hamilton provides us with a way of making Chocolate Icing

1. Beat all the ingredients together until creamy and smooth (about 5-10 mins).

2. Spread onto cooled cupcakes and decorate with chocolate eggs, sprinkles and fresh rose petals.

  • 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

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