Prep time:

Cooking time: 20 minutes

Total time:

Serves: 10

5 Figs, Diced

5 Parma Ham or Prosciutto Slices

100g Goat's Cheese

125g Filo Pastry Sheets

50g Butter, melted

1tbsp Nigella/Onion seeds

Nicci Gurr shares a selection of favourite festive recipes fresh from the Home Gurr’own kitchen that she and her team have served for guests at various events they have catered for throughout Kent. “I have chosen these recipes as they also make great starters, and Christmas staples,” Nicci says when WT visits her Cranbrook smallholding. Simple, seasonal and absolutely packed with flavour, the following dishes are bound to please this December.

 

 

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

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

Pan fried king scallops with minted pea purée & crispy Parma ham

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

Lemon meringue gâteau

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...