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.

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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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