2 Fennel Bulbs

1 Small Cauliflower

30g Hazelnuts, skins on

1 Bunch Flat Leaf Parsley

1 Pomegranate

Olive Oil

1 Packet Feta (optional)

¼tsp Ground Cinnamon

2tbsp Sherry Vinegar

2tbsp Maple Syrup

Juice from the Pomegranate

3tbsp Olive Oil

Squeeze of 1/2 Lemon

Lucinda Hamilton from Cocolicious, Cranbrook creates a recipe to provide extra uses for Fennel

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