Prep time:

Cooking time: 1 minute

Total time:

Serves: 20

20 Large Mangetouts

20 Large Prawns, cooked and peeled

Homemade or Good Quality Lemon Mayonnaise

Caroline Cowan creates a quick canape

1. Boil mangetouts for 1 minute, drain and refresh in cold water.

2. Place 1 prawn on top of each mangetout. Secure with a cocktail stick.

3. Serve chilled with the lemon mayonnaise.

  • 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

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