Prep time:

Cooking time: 1 hour

Total time:

Serves: 4

1kg Plums

2 Red Onions

5cm Piece of Ginger

2 Apples

2 Red Chillies

1tsp Chinese Five Spice Powder

1tsp Paprika

1tsp Coarsely Crushed Black Peppercorns

1tsp Salt

400ml Cider Vinegar

450g Granulated Sugar

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

  • 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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