Prep time:

Cooking time: 30 minutes

Total time:

Serves: 6

110g Oast to Host Sweet Shortcrust Pastry

170g 1 Can of Evaporated Milk

150g Natural Dark Brown Sugar

The story goes that a Kentish lady regularly saw undernourished homeless gypsy children playing in the fields next to her house. One day she decided to feed them but had nothing more than a pie crust, evaporated milk and brown sugar. She combined the ingredients she had to make a sweet tart and henceforth the Gypsy Tart has been a Kentish tradition, a regular on school dinner menus during the 1950s-1980s, often served with a Kentish apple

  • 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

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