Prep time:

Cooking time: 10 minutes

Total time:

Serves: 6

6 x 100g Red Gurnard Fillets

120g Baby Leaf Spinach

2 Lemons, washed and finely sliced

2tsp Fennel Seeds

1tbsp Dill, chopped

Olive Oil, Salt and Pepper

Cosy up and relish the onset of longer evenings with Juliet Bidwell’s autumnal recipes for entertaining family and friends...

  • 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...