Chef Mark Kennett of Oscar & Bentley's, winner of the 2015 FreeFrom Eating Out Awards
Chef Mark Kennett and Sarah Ormond Smith of Oscar & Bentley's talk to Michelle about running an award-winning freefrom restaurant – while Mark cooks:
Pudla (curried pancake) & Brinjal pickle
We regularly make pancakes for our customers as they are unexpected and not normally part of free from menus.
Pudla (Curried Pancake)
Mix ingredients in a large bowl, add the water & mix until a smooth, even mixture.
Brinjal (Aubergine) Pickle
Fry aubergine chunks until lightly browned, but not softened. Fry onions for 6 minutes, then add to aubergine.
Mixed Bean Cassoulet & Dumplings
This is an immensely popular dish with both our dairy-free and vegan customers. The dumplings are particularly appreciated, again not an element many restaurants offer in their free-from menus. This was the dish our judge enjoyed when we won the 2015 FFEOA. She loved the flavours, the dumplings and the reassurance that the staff were able to give her that her allergies were being treated seriously and catered for.
Allergens: allium; nightshade; celery; soya; sulphites, citrus
Fry onion and garlic in a large saucepan, add all the other ingredients and leave to simmer for 30 minutes.
Mix all the dumpling ingredients in a bowl to form a dough. Roll into dumplings, place on top of the cassoulet and cook for 25 minutes
For the dish to be vegan & dairy free we serve with crushed new potato. Alternatively we serve with colcannon and a little crème fraiche.
Parsnip & Maple Syrup Cake
Our customers love this cake, it’s very similar to a carrot cake, but the parsnips, provoke their curiosity.
Allergens: Nuts, dairy, eggs, sulphites
200g parsnip, grated
150g softened butter
Place parsnip, sultanas & nuts in a food processor and mix to a pulp.
Cook in a lined baking tin at 160 for 25-35 minutes.
Combine all icing ingredients and decorate cake once cooled