Lemon & cumin danish pastry

Lemon and cumin danish pastry

At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager's Cookery School in Tunbridge Wells. Here he shares inspiring recipes sure to impress even the foodiest of friends...

Makes: several
2.5 hours
6-8 minutes

  • 200g puff pastry
  • 50g grated Parmesan
  • 1tsp cumin seeds
  • zest of half a lemon
  • 50g toasted pinenuts
  1. Toast the cumin seeds in a dry pan for 10 seconds.
  2. Add the Parmesan and the lemon zest into a blender and blitz.
  3. Add the cumin seeds and the pinenuts.
  4. Roll out the puff pastry and brush with an egg yolk.
  5. Sprinkle the cheese mix evenly across the pastry.
  6. Roll the puff pastry up like a swiss roll.
  7. Wrap in cling film and freeze for 2 hours.
  8. Slice into desired thickness and cook at 180C for 6-8 mins.

Photographs: David Merewether