Prep time:

Cooking time: 30 minutes

Total time:

Serves: 4

Olive Oil

Sea Salt

Juice of 1/2 Lemon

8 Fillets of Mackerel

4 Medium Sweet Potatoes (cut into wedges)

400g Frozen Peas

400g Baby Spinach

200g Edamame Beans

1tbsp Capers

1/2 Packet of Chopped Parsley

4tbsp Crème Fraîche

Nicci Gurr creates a healthy and vibrant supper

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

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...