Prep time:

Cooking time: 1 hour

Total time:

Serves: 6

200g Plain Flour

40g Strong White Flour

50g Unsalted Butter

100ml Water

1tsp Salt

60g Lard

6 Quail's Eggs

1 Onion (finely chopped)

350g Pork Loin (finely chopped)

100g Unsmoked Streaky Bacon (finely chopped)

Small Bunch of Sage

1 Free Range Egg (beaten)

Sea Salt and Ground Black Pepper

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

  • 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...