Food for Thought – June 2017

Dive in Chef Ben Orpwood is taking the helm at Issho, a new roof-top Japenanse restaurant and cocktail bar in Leeds, where diners can expect to see the likes of this roast diver scallop with pickled apple and jalapeño on the menu.

Duck out of the ordinary For a change from the usual roast dinner options, try serving this roast duck breast with sweet potato mash, broccoli and honey

Father’s Day Feasts Rustle up a Father’s Day feast with a Dad Platter, laden with hearty meats, rich flavours, hot spices and sticky, flavoursome dips, all pulled together with sauces inspired by some of the world’s most craved cuisines. Visit World Flavours from Lion for recipes for Thai Honey Sticky Wings, Asian Beef Stir Fry With Rice Noodles, Lion Asian Sticky Sauce With Prawns and Lion Thai Honey Sticky Sauce With Grilled Chicken Skewers.

Eat the rainbow Help young children develop healthy eating habits with Indian chef Anjula Devi’s Rainbow Cooking concept. The concept is taught in schools, particularly with children who are autistic or have complex and special needs. This dish was named ‘Ribbons and Green Pearls’ by a little boy called Benedict. Recipe from Anjula Devi’s book ‘Spice for Life – Healthy and Wholesome Indian Cookery’.

Theatrical pasta Cantina del Ponte’s front of house pasta station is a big hit with diners who can watch the chefs at work creating fresh dishes including ricotta and smoked burrata ravioli with tomato sauce and braised beef ravioli butter and rosemary.

>> Click here to read the rest of the June 2017 issue of Stir it up <<