This lemon syllabub is adapted from a Victorian recipe. It can easily be made vegan, using a rice-, soya- or coconut-based whipping cream. Commercial varieties of vegan whipping cream are available, or why not try making your own? The syllabub is great served with homemade hazelnut shorties.
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Our Roving Chef, Jane Hughes, spoke to a group of hospice caterers…
One of the key messages I give to care home caterers is that the vegetarians and vegans they cater for are absolutely reliant upon them to deliver food that is trustworthy and nutritious. I have lots of PowerPoint slides, co...
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