Prep time:

Cooking time: 20 minutes

Total time:

Serves: 6

120g Wild and Basmati Rice (cooked)

120g Cooked Lentils

2 Red Onions

3 Spring Onions

20g Chives

3tbsp Olive Oil

2tbsp Cider Vinegar

½tsp Roast Garlic

1tsp Grainy Mustard

Salt and Pepper

As the weather gets warmer, the sun comes out and our thoughts turn to outdoor events – it’s time to ‘think picnic’. Juliet Bidwell of Juliet’s Catering couldn’t agree more. Here are her suggestions...

  • 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...