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Stir it up magazine November December 2015

FOOD FOR THOUGHT The turkey crown-ing glory >> The Traditional Farmfresh Turkey Association has teamed up with award-winning chef Rachel Green to develop a variety of delicious roast and leftover recipes. These include Roasted Turkey Crown with Parma Ham, Sausage, Almond and Fig Loaf and Turkey Lasagne. For more recipe inspiration visit: www.goldenturkeys.co.uk Gluten-free festive goodies >> Don’t forget to cater for your coeliac customers this Christmas by including gluten-free goodies on your menu. Gluten-free experts Provena have a range of Yuletide recipes on their website, including Christmas cake, mince pies and Christmas pudding www.provena-gluten-free.co.uk. Brilliant bangers >> Celebrate British Sausage Week in style with these sumptuous recipes that are guaranteed to get mealtimes off with a bang-er. Now in its 18th year, the organiser of British Sausage Week has created a selection of delicious recipes using on-trend and high quality ingredients, including: • Autumnal Roast Butternut Squash with Sausage Stuffing • Sausages with Moroccan Jewelled Quinoa Salad • Pork and Leek Sausages with Indian Spiced Cauliflower Rice • Italian Pepper Stew with Sausages and Crispy Kale Sausages with Spicy Cauliflower Rice Christmas Cake Turkey Lasagne Good “Honest” fayre >> Famous Cockermouth restaurant ‘The Honest Lawyer’ is attracting further custom following the launch of a unique signature dish. Owner and head chef, George Cherian, has created a dish that originates from Kerala, the most southern state of India, his home town. His Kerala spiced lamb features a fennel and pepper-crusted lamb loin served with coconut and turmeric cabbage, spicy carrot purée, lamb mince tart, cumin roasted potatoes and cauliflower and cardamom jus. Kerala Spiced Lamb NOV / DEC 2015 47


Stir it up magazine November December 2015
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