Prep time:

Cooking time: 15 minutes

Total time:

Serves: 4

200g Quinoa

4tbsp Pumpkin Seeds

160g Watermelon or Diced Apple

160g Chopped Kale

2 Ripe Avocados (peeled and sliced)

½ Finely Chopped Small Pack Mint

½ Diced Cucumber

50g Feta

Juice of 1 Lime

1 Punnet Salad Cress

Nicci Gurr from Home Gurr’own talks us through a day of recipes to ensure you and your family munch your way through your fruit and veg quota...

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

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...