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Serves: 2

4 Slices of Soda Bread

2 Ripe Avocados

1.5 Persimmons

1 Pomegranate

A Handful of Pumpkin Seeds (toasted)

Olive Oil (to drizzle)

Juice of 1 Lemon

A delicious and revitalising recipe, containing Avocado, Persimmon, Pomegranate and Pumpkin Seeds put together by Lou Lou Hamilton and the team from Cocolicious

  • 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

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