Prep time:

Cooking time: 3 hours

Total time:

Serves: 6

½ Packs of Digestive Biscuits

75g Butter, melted

4 Sprigs of Thyme

2 Vanilla Pods, deseeded and scraped out

300ml Double Cream, whipped until soft peaks

400g Cream Cheese at room temperature

3tbsp Icing Sugar, sieved

Matt Avery from Frankies Farm Shop creates a seasonal pudding using local ingredients

  • 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...