Prep time:

Cooking time: 30 minutes

Total time:

Serves: 40

60g Plain Sifted Flour

Salt, Cayenne Pepper

45g Cold Butter, diced

60g Parmesan Cheese, grated

1tsp Black Olives

For the Topping:

15g Parsley

2tbsp Pine Nuts

4tbsp Parmesan, grated

1 Garlic Clove

1tbsp Olive Oil

Salt and Pepper

Creamy Goat's cheese

Caroline Cowan from Brick House Farm now owns The Woolpack Hotel in Tenterden. She’s a great cook and hostess so we asked her to put together some mouthwatering morsels to kick start the winter party season with a culinary bang...

  1. Preheat oven to 180°C
  2. Place flour, pinch salt and cayenne, butter, Parmesan and 1tsp black olives in a food processor. Pulse to form a smooth dough.
  3. Roll out dough on a floured surface to a 0.5cm thickness. Stamp out 40 rounds with a 3.5cm pastry cutter. Place rounds on baking parchment and refrigerate for 30 minutes.
  4. Bake until golden brown about 8 minutes. Cool completely before topping.

For the topping:

  1. Place all ingredients, apart from the goat’s cheese, in a food processor and pulse to a thick paste. Add salt and pepper to taste.
  2. Use a teaspoon to top shortbreads with pesto and goat’s cheese. Serve at room temperature.

  • 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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