Menus: big pan


On site big pan cooking at your event is an ever more popular way of catering. It’s a faster and more economical catering options for large parties and can be an interesting feature as almost the entire meal is prepared as your event is happening.

Call us to discuss possible dishes and how to combine with side salads and flat bread. Possible dishes include:

Sweet potato and chickpea tagine Honeyed sweet potato with chickpeas and spinach cooked with tomatoes, cumin and coriander. Served with fresh coriander and a yoghurt dressing

lafafa big pan 4 - 1

Iranian Stew small waxy potatoes, onion and  butternut squash cooked with chilli, barberries, dried Iranian limes, fresh herbs, spinach, fresh tomatoes and cumin and turmeric.

Aubergine Pilaf basmati with baked aubergine, onion, raisins, pine nuts and fresh cherry tomatoes spiced with cinnamon and allspice and topped with fresh dill

Braised squid with fennel and potato

Braised Squid with fennel and potato

Fish Tagine white fish loins marinated in spices and coriander, cooked slowly between layers of carrot, potato, peppers and tomatoes topped with preserved lemon and olives

Chicken Tagine chicken thighs with ginger, saffron and garlic slowly cooked in stock, fresh coriander and parsley, preserved lemon, olives and artichoke hearts.

Chicken Tagine chicken thighs cooked slowly with cinnamon, apricots, currants and ground and flaked almonds

Lamb Tagine chunks of lamb shoulder with cinnamon, ginger, chilli, apricots and almond flakes

Fideua Catalan dish using toasted short spaghetti with smoked paprika, tomatoes, red pepper, flat leaf parsley with ; fish and seafood / different mushrooms / chorizo and seafood





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