Prep time:

Cooking time: 10 minutes

Total time:

Serves:

6 Fresh Scallops – we sourced our scallops from Sankeys Fishmongers in Tunbridge Wells and Tonbridge

200g Frozen Peas

1 Small Onion or Large Echalion Shallot finely chopped

Squeeze of Lemon

Dash of Olive Oil

10g Butter, cut into two knobs

5 Strips on Pancetta

Friends, mums and self-taught home cooks Mandy Simmonds and Anna Stanford share their family-friendly recipes on Instagram – here is their take on a romantic Valentine’s dinner

  • words:
  • pictures: David Merewether
  • styling: Mandy Simmonds & Anna Stanford

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...