2 Balls of Pizza Dough

2 Handfuls of Rocket

2tbsp Olive Oil

4 Fresh Figs, each cut into eighths

80g Soft Goats Cheese

Runny Honey, for drizzling

Fine Sea Salt

Don’t miss your chance to make this classy pizza when figs are in season. Because there is no sauce, use the best fruit, cheese and honey you can find.

  • words:
  • pictures: Mowie Kay
  • styling: Emily Kidd, Maud Eden & Jo Harris

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...