Prep time:

Cooking time: 1 hour

Total time:

Serves: 6

1 Butternut Squash

1tsp Vegetable Bouillon

150g Couscous

100g Pine Nuts

200g Feta

Small Bunch of Coriander

Caroline Cowan and Sarah Bristow from Plum Tree Catering share three crowd-pleasing dishes for an irresistible autumnal picnic...

  • 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