Prep time:

Cooking time: 25 minutes

Total time:

Serves: 4

2 Large Courgettes

1 Jar of Marinated Green Olives

3 Beetroots, peeled and cut into segments

A Handful of Baby Spinach

A Bunch of Fresh Thyme

100g Almonds, with skin on

200g Greek Feta, chopped

8tbsp Extra Virgin Olive Oil

3tbsp Red Wine Vinegar

Some edible flowers

Lucinda Hamilton and her team at Cocolicious in Cranbrook create a fresh, seasonal lunch menu to enjoy with friends...

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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

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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

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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...