Prep time:

Cooking time: 8 minutes

Total time:

Serves: 8

200g Puff Pastry

50g Grated Parmesan

1tsp Cumin Seeds

Zest of Half a Lemon

50g Toasted Pinenuts

At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager’s Cookery School in Tunbridge Wells

  1. Toast the cumin seeds in a dry pan for 10 seconds.
  2. Add the Parmesan and the lemon zest into a blender and blitz.
  3. Add the cumin seeds and the pinenuts.
  4. Roll out the puff pastry and brush with an egg yolk.
  5. Sprinkle the cheese mix evenly across the pastry.
  6. Roll the puff pastry up like a swiss roll.
  7. Wrap in cling film and freeze for 2 hours.
  8. Slice into desired thickness and cook at 180˚C for 6-8 mins.

  • words:

You may also like

Roast pineapple with lime, toasted almonds & coconut yoghurt

A light and zingy pudding that is perfect to pep up your tastebuds and a beautiful way to end a meal. Roasting the pineapple and then stirring through lime zest and agave nectar gives an extra depth to this tropical...

Ginger chicken with lime & spicy bashed cucumber

This is a delicious, simple chicken dish that can be enjoyed by the whole family. The lime is essential for bringing out the flavour. Serving alongside the fresh cucumber gives extra pep. And by the way, bashing the cucumber isn’t...

Spicy red lentil & roasted pepper soup

A delicious, hearty and healthy soup recipe. The red lentils make the soup so creamy and using ready roasted peppers in a jar makes this a breeze. Do future you a favour and make a batch and freeze in portions,...