Food for Thought – March 2018

Easter double chocolate trifle This chocolatey dessert from Kerrymaid is all the best bits of Easter. Tartness from orange and apricots blended with smooth milk and dark chocolate is what really makes this treat a true indulgence

A healthy start It’s National School Breakfast Week from March 5-9 and what better time to think about the benefits of a healthy breakfast. Try offering fibre-rich cereals such as Shredded Wheat topped with a favourite fruit or two, a splash of milk or yoghurt for a delicious way to start the day.

Beet it Chef Jean-Paul Bidart has created this layered feta mousse and cooked beetroot served with basil oil and vine plum cherry tomatoes using Mevgal Greek Feta Cheese distributed by Eurilait. You can see the full recipe online at

Scale new heights Fish tacos, like these on offer at Dirty Bones’ newest venture the Westgate roof terrace in Oxford, offer a healthy, on trend treat for conscientious diners. 

Jack it up Darcie & May Green offer a generous menu with plenty of options for their vegan customers on their two canal boats, including this jackfruit curry with turmeric rice, coconut sambal, house pickles and flatbread.

Drippy dessert This Neopolitan Drippy Cake is a surefire sweet treat and a must for your dessert offering this Mother’s Day. Full recipe

Feather your nest There’s more to eggs than chocolate! These hash brown egg nests with bacon, avocado and watercress are perfect for brunch if your idea of Easter is a more relaxed affair, or for treating mum on Mother’s Day

>>To view the full March issue of Stir it up magazine please click here<<