Slice of pie

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Serves 4 people



Spring Rolls

Savoy cabbage or pak choi




Butternut squash



Bean shoots

Spring roll wrappers or filo pastry

Flour and water for the paste


Egg Fried Rice

300g Rice

1 egg

100g Petit pois

Handful of coriander



½ A pineapple

½ A cucumber

½ A punnet cherry tomatoes

 Handful of coriander


Sweet & Sour Sauce

½ A pineapple

1 carton of passata

1 small knob of ginger

1 tbsp light soya sauce

1 tbsp Sugar

Water as needed


Spring Roll

Shred or finely chop all vegetables and stir-fry using a little oil, place into a colander or sieve and drain all water from the vegetables which has been released whilst cooking

Defrost the spring roll wrappers and make a paste mixture of flour and water.

spring-rollsLay out the wrapper or pastry with the corner at the top, in a diamond shape. Place the mixture in a sausage like shape just below the centre line and put a dab of the flour paste on the top and each side corner.

Fold the bottom corner over and the side corners in, roll into the top corner.

Cook in the oven for 12 minutes at 180˚c


Egg Fried Rice

Defrost the petit pois by running under warm water

Cook the rice, works best with basmati rice.

Once cooked run under cold water to cool, drain well and spread out evenly on a tray and place in the fridge to chill.

When the rice is cold heat a little oil in a pan and put the rice in continually stirring until the rice starts to colour.

Whisk up one egg and add to the rice and stir in, add the petit pois and cook for a further 1 minute, serve.


Pineapple Salsa

Finely chop the pineapple, tomatoes and cucumber place into a bowl and leave to soften in their own juices.

Add chopped coriander before serving


Sweet and Sour Sauce

Cut the pineapple into small chunks and stir fry in the sugar, add the ginger, soya sauce and some water cook out until reduced and soft, add the passata and cook out for a further 10 minutes. Can be thickened to desired constancy sing corn flour.

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