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Stir it up magazine May 2017

FOOD FOR thought Spring into a ction with these inspirational recipe s Lulu loves desserts 1 Lulu Guinness brought a splash of chic style to the Grand Café and Threadneedle Bar with an exclusive range of cocktails and desserts inspired by the luxury British accessories designer. This Stripes & Lips dessert offers an irresistible combination of white chocolate and black sesame mousses, raspberry sorbet, orange and lavender compote, violas and chocolate lips. Vibrant veggies Afternoon tea with a twist 1 2 2 3 Jason Atherton’s Japanese izakaya-style restaurant, Sosharu, has launched a new afternoon tea menu inspired by the iconic wagashi (confectionery) and tea ceremony traditions of Japan. Developed by executive pastry chef, Emily Argent, the menu comprises a selection of sweet and savoury dishes, alongside unique tea blends and specially designed cocktails. N-ice idea Pull the other one MAY 2017 47 Send your Food for Thought ideas to editor@stiritupmagazine.co.uk These Twice-Baked Potatoes with Leeks and Cheese will be a big hit during National Vegetarian Week (May 15-21) and beyond! Caterers can order a free resource pack from www.nationalvegetarianweek.org. 4 Tortilla wraps are most commonly associated with savoury dishes, but with a little bit of chocolate and a sprinkling of imagination, they can be transformed into an ice-cream treat. www.countryrange.co.uk/ recipes/tortilla-ice-cream-cone/ Pulled meats are bang on trend but, for something a bit different, try this Slow Roasted Pulled Duck Legs with a Sweet Chilli Marinade. www.gressinghamduck.co.uk/recipes/ pulled-duck-leg-with-a-sweet-chilli-sauce. 3 4 5 FOOD FOR THOUGHT 5


Stir it up magazine May 2017
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