October is full of special food themes. Quite frankly, it would be rude not to mark and honour them. From National Curry Week, National Baking Week to International Sausage Week and World Pasta Day, well… you can guess where October’s menu is heading…
This week we are heading to New Orleans for a delicious and generous serving of the formidable one pot wonder, jambalaya. Kerry’s Kitchen’s secret, homemade Cajun seasoning and long grain rice are cooked with peppers, onions, celery, tomatoes and more.
Meat: Succulent free range chicken thighs and spicy chorizo sausage
Vegetarian / vegan: Crispy marinated tofu
All served with homemade corn bread (including a vegan option)