Autumn recipes
Healthy, hot options from our buffet
We’re often asked for the recipes from our hot buffet. That’s because the food we serve has to fulfil two main criteria – it has to be healthy and it has to be tasty.
Here are two of our most popular recipes that you can try this autumn. They’re great for feeding family and friends and make a big impression. These recipes pack a big flavour punch, are relatively simple to make, won’t suffer from being kept warm and definitely tick the healthy option box.
Moroccan Lamb
Ingredients (serves 4)
1kg Diced lamb
2 Large Onions
4 Cloves garlic
800g Chopped Tomatoes
1 pint Lamb Stock
100g Dried Apricots
100g Sultanas
4 Bay Leaves
2 tsp Paprika
2 tsp Turmeric
2 tsp Cayenne
2 tsp Cinnamon
2 tsp Coriander
2 tsp Cumin
2 tsp Ginger
2 tsp Salt
4 tsp Black Pepper
To make the tagine
- Marinate lamb with all the spices except the salt and leave to marinate over night.
- Chop the onions roughly, and crush the garlic.
- Add all the ingredients except the salt into a deep baking tray, and mix thoroughly.
- Cover with tin foil and bake in the oven for 2.5- 3 hours at 160 Degrees.
Thai tofu curry
Ingredients (serves 4)
250g extra firm tofu
2 red onions
5 spring onions
2 garlic cloves
1 green chilli
200g mushroom
100g broccoli
100g green beans
100g pak choi
100g mangetout
2 tbsp green curry paste
400ml coconut milk
300ml vegetable stock
2 lime leaves
1 handful fresh coriander
To make the curry
- Cut the tofu in small cubes and then press the tofu between two layers of paper towels to remove any excess liquid (takes up to 20 minutes- this will help to improve the texture once cooked).
- Steam the mange tout and green beans for 4 minutes to soften slightly, and slice the pak choi.
- Heat a wok, and fry off the tofu with a pinch of salt, over a medium-heat for 1-2 minutes without moving it- this will sear it and stop it from crumbling. Then stir fry for another minute or so, until it is golden brown in colour.
- Add the red onion, spring onion, garlic, chilli to the wok and stir fry off until they are soft. Add the mushrooms and continue to fry for a further of 30 seconds. Add in the green beans, mange tout and pak choi for a further 1 minute.
- Add the curry paste, coconut milk, stock, lime leaves and bring to the boil. Reduce the heat and leave to simmer for 4-5 minutes.
- Once the curry is cooked through add the coriander and chives for 30 seconds before serving.
