Prep time:

Cooking time: 15 minutes

Total time:

Serves: 1

500g Strong Bread Flour

10g Yeast

10g Salt

320g Water (at 25˚C)

200g Finely Diced Chorizo, lightly cooked

200g Gruyere Cheese, grated

John Rogers makes a Chorizo & Gruyere Loaf

  • words:

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...