October 2016 Food for Thought

Oh honey! I love it

Make the most of the pumpkin season this Halloween with these pies from Rowse made with acacia honey.

www.rowsehoney.co.uk/honey-recipes/halloween-pumpkin-pies/

pumpkin-pies

Flippin’ frightenin’

Unleash your inner ghoul this Halloween with these fabulous pancake designs using Country Range American style pancakes.

pancakes

Jumpin’ jackfruit

Street Feast traders Club Mexicana specialise in vegan Mexican classics, including this delicious BBQ pulled jackfruit burrito.

jackfruit

Lamb and custard?!

Windermere’s newest bar and restaurant, The Pig, is pleasing punters with a very unusual dish – Bobotie. The national dish of South Africa, Bobotie is a spicy lamb based dish served with a savoury custard.

bobotie

Pull the other one!

Don’t just use your pulled pork for a gourmet burger topping. Instead try this delicious South American feijoada brasileira (black bean, chorizo and pork stew made with Maggi Rich and Rustic Tomato Sauce). For more Maggi recipes visit www.maggi.co.uk/professional/

food-for-thought-feijoada

Glow way!

These funky glow-in-the-dark jellies, made using Sosa glow powder, are the perfect spooky treat this Halloween. The powder can also be used to make glow-in-the-dark ice cubes and drinks.

food-for-thought-glow-in-the-dark-jelly

Galvin-ise your menu

Two of the UK’s most esteemed restaurateurs, Chris and Jeff Galvin’s new venture at the Centurion Club showcase the classic cuisine and timeless dining experience for which the brothers are renowned. Dishes include this ham hock and cornfed chicken terrine.

food-for-thought-galvins-ham-hock-cornfed-chicken-terrine

Click here to read the rest of the October 2016 issue of Stir it up

*Jumping Jackfruit image – by Annie Morris

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