March's recipes

This March, Forage for Sustainability saw our chef John cook up some cabbage, salsa, and potatoes to make a delicious three-course lunch for some amazing students in the kitchen of the historic 170 Queen's Gate.

Take a look at the recipes

Faitja Roasted Sweetheart Cabbage

Faitja Roasted Sweetheart Cabbage, With Spicy Salsa & Cajun Salted Potato Wedges

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Mushroom Katsu

Mushroom Katsu with Wild Thai Rice, Lemon Stem Crispy Broccoli with Leeks & Furikake

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Roasted Plums

Roasted Plums with Vanilla Amazake Pudding, Pistachio Crumbs & Lemon Balm

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