This is a playful dish which has lots of components. To save time why not divide the recipes up between your friends and turn your kitchen into an episode of Masterchef? The salad can either be served on one large plate, a little like a mezze, or on four individual plates, it’s up to you.
Steve Golding is the mastermind behind the feast consumed at Royal Ascot and is in charge of the catering for 274 private boxes, 40,000 hospitality meals and the myriad of public restaurants. Steve also caters to The Queen and the rest of the royal party every year at Royal Ascot.
A mellow, spiced and vibrantly coloured dish perfect for the whole family.
A modern twist on the old favourite of stuffed peppers, this time using a creamy kale risotto with an tangy olive tapenade.
These parcels are a delicious bite size party snack, they can be made in advance, frozen and heated when required, although best eaten warm they are also delicious cold too. The parcels can also be made bigger as a lunch or supper dish. © Cauldron Foods - sponsors of National Vegetarian Week 2011
© Cauldron Foods - sponsors of National Vegetarian Week 2011
