Prep time:

Cooking time: 40 minutes

Total time:

Serves: 6

500g English Spinach, stalks removed and chopped

1 Small Onion

2 Garlic Cloves

1tbsp Olive Oil

2tbsp Creme Fraiche

Salt and Pepper

77g Diced Pancetta

70g Fresh Breadcrumbs

Creative caterer Juliet Bidwell provides the inspiration to spice up our side dishes and present a festive meal with a tantalising twist...

  • 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