A free-from menu
Our ‘free from’ menu uses Prep Premium oils to infuse dishes with flavour or act as a replacement for dairy products.
Our Pumpkin Hummus dish combines the sweetness of pumpkin with a burst of heat from chilli-infused oil. Blend chickpeas, garlic, pumpkin puree, lemon juice, cumin, coriander, tahini and the oil for a simple but satisfying starter.
As the nights get lighter so do menu choices and our flavourful main of tender scallops on a bed of creamy risotto certainly fits the bill with its flavours of white wine and garlic. See recipe here.
We’re finishing off with vegan and Gluten Free Chocolate Raspberry Cupcakes which use Prep Premium Raspberry Condiment, almond milk and coconut oil to create tempting, perfectly moist and moreish cakes with a broad appeal.
With vegan cuisine predicted as the biggest trend for 2018 by a wide range of food industry professionals, go beyond the well-known staples such as hummus and falafel.
Marinate vegetables in spicy sriracha style Firehouse oil and layer with baba ganoush, a combination of chargrilled aubergine, lemon juice, garlic, tahini and olive oil crushed into a flavourful paste. Stuff in a grilled flatbread or wrap and serve with crispy fries or a green salad.
Revitalise the humble lentil and serve baked lentil and sweet potato kebabs packed with punchy Indian spices for a flavour explosion. Serve on a bed of cous cous or rice or packed in a pitta or flatbread. Simply blitz cooked sweet potatoes, lentils and chickpeas with Indian spices and Prep Premium Extra Virgin Olive Oil and shape before baking until golden brown.