Prep time:

Cooking time: 40 minutes

Total time:

Serves: 2

12 Bourbon or Oreo Biscuits

30g Salted Butter

100g Best Quality Dark Chocolate

75g Butter

100ml Single Cream

Jo Arnell shows us a simple dessert that can be prepared in advance

  • 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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