Prep time:

Cooking time: 35 minutes

Total time:

Serves: 4

4 Boneless Chicken Breasts

1/2 Lemon, grated zest and Juice

100g Breadcrumbs

1tbsp Parsley

½tbsp Tarragon

½tbsp Thyme

2tbsp Oil or Butter

Chicken breasts, lightly coated in a herb crust with a hint of lemon, makes a simple supper served on a bed of new season vegetables.

  • words:
  • pictures: David Merewether

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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

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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

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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...