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Celia Brooks' Veggie Demo Kicthen

21/May/2012

Celia Brooks is a renowned vegetarian chef who will be joining us in the Demonstration Kitchen on Friday 25th May as part of National Vegetarian Week. With an emphases on quality seasonal ingredients sourced from the Market, Celia's menu will include:

Rhubarb and Lentil Curry

Rhubarb in a curry may sound bizarre, but its sharpness marries beautifully with the lentils and spices. 

Key Ingredients:

• Rhubarb from Elsey & Bent
• Mixed spices from Spice Mountain
• Leeks and celery from Turnips

Simple Asparagus Tarts

Easily made and cooked in only 10 minutes, these tarts are perfect for picnics or dinner parties.

Key Ingredients:

• Asparagus from New Park Farm Asparagus
• Crème fraiche from Real France
• Parmesan from Bianca e Mora

Rhubarb Rose Eton Mess

The perfume of rosewater combines well with the tartness of the rhubarb and the cruncy meringue in this lovely desert.

Key Ingredients:

• Rhubarb from Jock Stark
• Meringues from Comptoir Gourmand
• Rosewater from Arabica Food and Spice Company

Celia will be cooking her dishes in the Jubilee Market this Friday, 25th May from 12-2pm. Join us to catch some of her top tips for cooking vegetarian dishes!