The Curve's catering service provides close to 120,000 meals to customers throughout the year and The Hive provides 126,000 to guests staying with QMUL during the summer vacation. The Catering & Hospitality team are delighted to have earned the Bronze Food for Life Catering Mark for the second year in a row in recognition of our commitment to serving healthy and ethical meals to students, staff and visitors in The Curve and The Hive. Remove from the pan and keep warm until ready to serve, carefully removing the chefs’ rings before serving.Catering & Hospitality QM achieves Soil Association award for a second year! Cook until golden-brown on the bottom, turn the rings over carefully and cook on the other side. Place four 7.5cm/3in chefs' rings into the pan and spoon the bubble and squeak into the rings, packing down gently.
Heat the remaining olive oil in the frying pan. Season, to taste, with salt and freshly ground black pepper. Mix the leeks, mashed potato and cabbage together in a bowl. Set aside until needed.įor the bubble and squeak, heat half of the olive oil in a frying pan and cook the leeks for 3-4 minutes, or until softened but not coloured. Add the remaining liquid bit by bit, reducing each time, until the shallots are coated in the glaze. Reduce the heat until the mixture is simmering, then continue to simmer until the liquid has reduced to a glaze.Īdd some more of the wine mixture to the pan and simmer again until the liquid has reduced to a glaze. Add a quarter of the wine mixture to the pan with the shallots and bring to a boil, then add the bay leaf and lemon zest. Mix the wine, port, cassis and stock together in a bowl. Add the sugar and stir until it melts and begins to caramelise and coat the shallots. Heat the butter in a non-reactive frying pan, add the shallots and fry gently until golden-brown, about 3-4 minutes. For the candied shallots, simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften.
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