Prep time:

Cooking time: 20 minutes

Total time:

Serves: 8

200g Non Dyed Smoked Haddock

1 Onion (chopped and sauteed)

125ml Double Cream

1 Egg

1 Egg Yolk

1tbsp Parsley

100g Asparagus Spears (blanched)

3 or 4 Filo Pastry Sheets

20g Melted Butter

Muffin Tin

Juliet Bidwell creates some Smoked Haddock & Asparagus Tartlets

  • 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...