120g Plain Flour

120g Finely Grated Parmesan

90g Cold Diced Butter

Salt and Cayenne or Paprika

John Rogers shares inspiring recipes sure to impress even the foodiest of friends...

  1. Blitz all ingredients together until a smooth dough forms.
  2. Allow to chill to firm a little.
  3. Roll and cut as required.
  4. Sprinkle with smoked paprika and Parmesan.
  5. Cook for 8 minutes at 180°C.

  • words:

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...