Wealden Times | WT265 | June 2024 | Education Supplement inside

Charlotte Butterworth is a
private chef, cookery teacher,
supper club host and recipe
writer. Her next cookery
workshop is 12 July in
her beautiful kitchen in
Cranbrook, Kent. Do message
her to enquire about joining,
private lessons or catering at
charlotte@butterworth.co.uk
Find her @theneedy.greedy
on Instagram or Facebook
​Strawberry &
vanilla possets
Serves 4
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!
• 400ml cream
• 80g caster sugar
• vanilla extract
• zest and juice of a lemon
• 100g frozen strawberries, puréed
• 1 punnet of Kentish
strawberries, halved
• mint leaves and toasted almonds
(optional, to decorate)
1. Put the cream and sugar into
a saucepan. Heat gently until the
sugar dissolves. Bring to the boil
and let simmer for two minutes.
While it simmers, zest in the
lemon using a microplane.
2. Juice the lemon and, after the two
minute simmer, add to the cream
mixture and stir. Remove from the
heat, add the purée and vanilla, and
pour into a jug (it makes it easier to
then pour into individual glasses).
3. Pour immediately into serving
dishes (cocktail glasses look good,
but ramekins work well too)
and allow to set for four hours
or overnight in the fridge.
4. Top with strawberries, and decorate
with mint leaves and toasted almonds.
Charlotte’s suppliers
Paley Farm
The incredible sirloin steak
I’ve used is from Paley
Farm, near Cranbrook.
Traditional livestock farmers
and online butchers in the
heart of the Kent countryside.
They focus on raising native and
rare breeds to the highest welfare
and environmental standards,
producing delicious, 100% grassfed
meat. You really can taste the
difference and I love visiting the
butchers there for quality, choice
and a good chat with the head
butcher, Henry. paleyfarm.co.uk
Kingcott Dairy
The blue cheese I’ve featured is from
Kingcott Dairy, award-winning
farmhouse cheesemakers and dairy
farmers. This small, sustainable
family run farm in the heart of Kent
carries out the whole process, from
the grass through to the finished
cheese – their ethos is to treat their
animals, land and the environment
with kindness and respect. All of
their Kentish Blue and Kingcott
Blue cheeses are made on the
farm with milk from their lovely
herd of cows. kingcottdairy.co.uk
Ro-gro. The peashoots
and micro herbs are from East
Kent producers Ro-gro. They’re
sustainably grown using innovative
techniques to create an incredibly
nutritious and delicious selection of
greens. I buy from my local farm
shop and I absolutely love eating
and garnishing with them. ro-gro.uk
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