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What do chefs do with starches on their menus? Could you suggest some inspirational dishes using rice, pasta and alternatives such as yam, tapioca, couscous, quinoa and polenta. We have a feature in Caterer and Hotelkeeper on the 9 March - all ideas from chefs and suppliers welcome.
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You are right - we all have variations of dishes that we all do different - roast dinners, shepherds pie... why are they only getting upset now, when Brits have been eating spag bol for years!