Prep time:

Cooking time: 5 minutes

Total time:

Serves: 8

2 Medium Courgettes

4 Spring Onions

2 Beaten Eggs

2tbsp Plain Flour

2tsp Green Thai Curry Paste

1 Stick of Lemon Grass

1 Small Handful of Coriander

1tsp Fish Sauce

Ready Made Sweet Chilli Sauce to serve

I do hope you haven’t run out of courgettes yet, because I have some easy and delicious recipes for the overflow that even the courgette haters will like (don’t scoff until you try). The great thing about courgettes is that as long as you use them while they’re fresh (the ones you have languishing at the back of the fridge will be bitter by now) they’re so mild tasting they go well with lots of other flavours. So go out and pick some more – and if you don’t grow them you’ll easily find someone desperate to give you some...

  • words:
  • 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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