Food & Expo 2010
Cooked Sausages

2011 Reports & Stories from The Big Kitchen

Publication: Stir it Up / Vegetarian Food Special - World Inspiration

Latest figures from media insight company Peach Factory suggest that vegetarian dining as a category is growing as a rate of 25 per cent year on year, says Jonathan Ashmore, commercial director of the Big Kitchen, whose outfit has introduced a Vegetable Satay.

Made from a mixture of sweetcorn, carrots, peas and red peppers and tied together with a delicate mix of herbs and spices, including turmeric, cumin. ginger, chilli and paprika, it comes in two sizes - 20g and a 10g cocktail variant - that can also be steamed or grilled for a healthier option. Jonathan recommends serving the stay with a traditional peanut sauce or a spicy Thai dip to tap into another current trend for world cuisine.

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