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Serves: 6

4 ripe nectarines (sliced into wedges)

80g Parma ham or Prosciutto

100g salad leaves/rocket

50g toasted pine nuts

6tbsp rapeseed or olive oil (we like Pure Kent Oak Smoked Rapeseed Oil)

125g local goats’ cheese (we like The Traditional Cheese Dairy’s ‘Stonegate’)

A delightful combination of summer flavours from Nicci Gurr.

Wash and spin the salad leaves. Wrap the wedges of nectarine with the strips of Parma ham and place randomly over the leaves. Crumble the goats’ cheese on top and sprinkle with the toasted pine nuts. Serve with a simple dressing of rapeseed or olive oil.

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...