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Beet yourself up The new Botanical Brunch menu at Plateau in London’s Canary Wharf includes an array of vegan delights including this beetroot tagliatelle, smoked beetroots topped with toasted pine nuts.
Flower power The Chop House chain of restaurants is paying homage to “the king of plant-based eating” – the cauliflower – with this healthy cauliflower roast served with seasonal greens and thyme roasted roots.
Keep it raw Mercedes and Simon Sieff, founders of Yeotown Retreat, Devon, and Yeotown Kitchen, Marylebone, promote better and healthier lives through a balanced, plant-based, raw food diet – and who could say no to this raw chocolate cake?!
Say cheese Eurilait has come up with a taste of the exotic with this deliciously indulgent Piña Colada Cheesecake, showcasing the versatility of Paysan Breton Natural Spreadable Cheese. Full recipe here www.stiritupmagazine.co.uk/recipes/
Be healthy Celebrate World Health Day (April 7th) with this delicious quinoa salad with tuna tataki, by Leathams’ business development chef Luke Turner http://leathams.com/inspiration/recipes/
Sweet idea With 85% of consumers opting for sweet potato over a regular potato dish, Aviko has created this sweet potato gnocchi dish to help caterers make the most of the demand.
Flippin’ fantastic Liverpool Street’s Polo Bar has teamed up with British ice cream brand Jude’s to create this sumptuous red velvet and cherry ripple dessert topped with a hefty slice of red velvet cake.
