Prep time:

Cooking time: 20 minutes

Total time:

Serves: 6

500g Ready to use ready rolled Puff Pastry

250ml Whole Milk

60ml Cream

4 Egg Yolks

3tbsp White Sugar

Pinch of Salt

2tbsp Plain Flour

½ Cinnamon Stick

½tsp Vanilla Extract

2 Strips of Lemon Peel

Lucinda Hamilton from Cocolicious shares her recipes for divine breakfast goodies to treat weekend guests. Take a leaf out of Loulou’s book and create a real morning feast and serve with pots of fragrant chai tea and ice cream sundae glasses layered with Greek yoghurt and fresh berries and topped with granola

  • words:
  • pictures: David Merewether

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...