Square Food Foundation

16/08/2024

🌟 We are delighted to share that the wonderful Kate's Kitchen Catering Ltd have joined our Corporate Membership Club, as a founding 'Soup' member.

💚 Kate's Kitchen Catering Ltd are also based in South Bristol and share many of our values, including prioritising sustainability, reducing food waste, sourcing local organic produce, and cooking with the seasons, to name a few.

📣 Square Food Foundation's Sophie Jerrold and Alice Morrison share: "We are thrilled to announce that Kate's Kitchen has joined us as a founding member of our Corporate Membership Club. Square Food deeply appreciates the support of partners like Kate's Kitchen. Beyond the membership, we eagerly anticipate sharing knowledge to enhance food sustainability in the Southwest and creating collaborative opportunities for support the employability pathways for young trainee chefs on our How To Be A Chef programme.

We are also excited to create innovative kitchen development days for Kate’s staff. Kate’s Kitchen epitomises the kind of agile, forward-thinking organisation that Square Food seeks to partner with. Their unwavering commitment to sustainability in the food sector demonstrates that it is possible to provide top-quality catering while carefully considering the environmental impact.”

🙌🏽 The Corporate Membership Club marks a new way for Square Food to engage meaningfully with businesses in Bristol and the Southwest; providing companies with employee benefits through volunteering, team building days, mentoring opportunities and donations towards Square Food's all important recipe kits and classes. Each recipe kit contains fresh ingredients to cook a healthy meal from scratch, optimised for energy saving and with enough food for a family of four. Every week we prepare around 200 recipe kits that are delivered to local schools and Food Clubs.

Thank you so much to Kate's Kitchen for supporting our work and allowing us to strengthen the opportunities we can offer to our young people. We are looking forward to discovering what we can achieve together! 💛

education

16/08/2024

👩🏽‍🍳 Our How To Be A Chef course is an incredible way for young people to improve their confidence, knowledge and skills in food and cooking.

🤩 Alongside improving knife skills, understanding of nutrition and preparing meat and vegetables our students will be introduced to the career opportunities that the food industry holds. The course includes sessions with guest chefs, CV writing sessions, and a food tour of Bristol's many inspiring hospitality businesses.

💪🏽 It's a unique combination of practical cookery, employability and life skills. Our aim is for the students to leave the course with a stronger understanding and belief in their abilities, and the skills in food and cooking that will make them ready for employment. The wonderful team behind this course will connect students with job prospects that are best suited to them,

🔗 If you're reading this thinking, "sign me up now!" please follow this link https://buff.ly/3YtPhCY, to apply.

🌟 Maybe you're reading this thinking, this would be an amazing opportunity for a young person you know? Please share this opportunity and support us to help more young people to realise their potential.

09/08/2024

🥳 Square Food Foundation is excited to share a wonderful, new opportunity to become a mentor, and make a lasting impact on a young person's career.

👩🏽‍🍳 This fantastic opportunity is an expansion of our How To Be A Chef programme, which supports young people, aged 16-25, to develop their knowledge and skills in food and cooking.

🤩 The programme is designed to introduce our budding young chefs to inspiring career opportunities in food and hospitality, and includes CV sessions, classes with guest chefs and visits to inspiring Bristol venues including The Community Farm, Box-E and The Jolly Hog

💫 Research indicates that one-to-one mentorship can transform a young person's career prospects through:

🟡 Supporting social mobility.
🟡 Increasing confidence, self-esteem and relationship building.
🟡 Securing a prosperous and sustained future.

🙌🏽 We are thrilled to be offering this life-enhancing opportunity to our How To Be A Chef students, and are very grateful to The Linbury Trust for the funding that has enabled us to make it happen.

🌟 Could you be a mentor?

We are seeking dedicated people to support our exceptional students throughout the course, and crucially, to provide continued guidance and support after they graduate from the programme.

As a mentor, you will be expected to:

🟡 Commit to engaging with the How To Be A Chef programme and attend mentoring meetings with your Square Food student-mentee.

🟡 To provide feedback to Square Food based on your experiences for evaluation purposes.

🔗 If this sounds like an opportunity you can't wait to be a part of we would love to hear from you. Learn more and apply by following this link: https://buff.ly/4fDzPuc. The final date for applications to be a part of our September 2024 cohort is Wednesday 11th September.

💛 If you know someone who would love to become a mentor please do share this post with them or tag them in the comments below - thank you!

08/08/2024

We are a community kitchen proud to offer a welcoming and inclusive space, where everyone who comes into the kitchen can feel safe and valued.

We are proud to be part of a city that celebrates and welcomes the diversity of all people.

We strongly condemn the violent behaviour that has impacted our city in the
last week and stand strong with the thousands of Bristolians who sang out last night:

“We are many, you are few.
We are Bristol. Who are you?
With our hearts we stand so strong.
Together we will right your wrong.”

If you or your loved ones have been directly impacted by the events of the last week you may find the organisations listed in the second image of this post helpful.

With love and solidarity.

Square Food Foundation team 💛

02/08/2024

👀 Do you know any young people aged 16-25 who are not currently in employment, education, or training, but love to cook?

🥳 We are excited to tell you about a life-changing opportunity for them!

👩🏽‍🍳 Starting on 11th September 2024, our How To Be A Chef programme is a comprehensive 12-week course, that runs until 5th December 2024, with a break for October half term.

🥘 This hands-on course is perfect for any young person who would like a future in the food industry.

🍽️ We have a lot of fun, cooking and eating together at The Park Centre in Knowle West, and the young people will leave the course with a personalised food education unlike any other.

🟡 Please share this link https://buff.ly/3YtPhCY with any interested, eligible young people.

28/06/2024

🧄 Last week Year 6 students from local primary school, Knowle Park, joined us in the kitchen.

👩‍🍳 Cookery teacher, Lucy, said the students were a credit to their school - really engaged and fun to work with. As you can see from the first picture, they had some excellent chopping skills too!

🌿 In this session the students were introduced to fresh herbs and different spices, for the first time. They were able to pick the herbs straight from our wonderful kitchen garden.

21/06/2024

It was a pleasure be joined at our kitchen table by Steve from Talk Club, this week.

Food and cooking are vehicles for so many vital things. Mental wellbeing is one very important one! Talk Club is all about male mental fitness and provides a safe space for men to talk about their stress and worries, whilst also taking time to think about what they're grateful for, and encouraging them to think about how to look after themselves.

Our cooking classes are a great way for people to look after themselves. Not only do students learn how to cook healthy and delicious food from scratch, they get the opportunity to be around others who are in similar situations to them. They can cook, laugh and feel safe in our classes.

If you would like to find out more about our classes please send us a message, or to learn more about Talk Club head over to their page.

21/06/2024

🍽️ Who does the washing up in your house?

Cleaning up might not be the most fun part of cooking, but it is definitely an important part!

👏🏽 These year 6 students from Christ The King school cracked on with the washing up after making pasta salad and pesto this afternoon.

16/06/2024

🟨 Last week was Volunteers' Week and we couldn't miss the opportunity to give a huge shout out to all our incredible volunteers! 🙌🏽💛🎉

They support us with so many things, including:

- Class prep
- Recipe kits
- Supporting and encouraging our students
- Maintaining our flourishing kitchen garden
- Powering through mountains of washing up
- Helping to create a warm and welcoming space

They are not all pictured here, but thank you so much to all of you - Square Food Foundation could not be doing its valuable work without you 💛

14/06/2024

🌶️🥬 Today, Friday 14th June, is the end of Healthy Eating Week! 🥬 🌶️

A great opportunity to celebrate our Healthy Me! class that runs in the kitchen every Friday morning.

The class is for individuals with learning disabilities. who live or spend time in cared-for settings. They come with their support workers and work together to cook a range of delicious, healthy meals from scratch.

This week the focus was on healthier baking and they made sugar-free carrot cake, decorated with beautiful nasturtiums from our garden, chocolate and beetroot cake and pear and blackberry oat bars.

What's your healthy bake of choice?

07/06/2024

🐷 Square Food Foundation are delighted to announce that The Jolly Hog have joined as a founding member of its new Corporate Membership Club. 🐷

🟨 Sophie Jerrold, Managing Director comments: "We are delighted that The Jolly Hog have joined as a founding member of our Corporate Membership Club. Square Food Foundation is immensely grateful for the support of partners like The Jolly Hog, whose commitment to community engagement and corporate social responsibility sets a benchmark. Their involvement extends beyond traditional boundaries, as evidenced by their staff's regular volunteering in our kitchen, packing up recipe kits, washing up and donating products..

🟨 They consistently surpass the boundaries of our collaboration, exemplified by their recent involvement in a dedicated CV surgery session with our How To Be A Chef students. Despite the demanding schedules of their senior team members, they generously facilitated time to provide invaluable support for the professional development of our young chefs."

🟨 The Corporate Membership Club is a new way for Square Food Foundation to engage with businesses in Bristol and the Southwest; providing companies with employee benefits through volunteering, team building days, mentoring opportunities and donations towards Recipe Kits. Each recipe kit contains fresh ingredients to cook a healthy meal from scratch for a family of four. Every week we prepare 200 recipe kits which are delivered to local schools and Food Clubs

🟨 The Jolly Hog directors note: 'Square Food Foundation has been a charity very close to our hearts over the last 4 years. We first started donating some of our products during lockdown and that quickly turned into our Jolly Hog team regularly volunteering in the kitchen. The work that Square Food does in feeding and educating people is amazing and I’m very pleased that we’re able to formalise our support in being part of the Corporate Membership Club.’
Max Kohn, Co-Founder The Jolly Hog

🟨 For more information about the Corporate Membership Club, contact Alice Morrison on [email protected]

🟨 To make a donation to Square Food, please follow this link

With your support, we can continue to provide free food education and improve people’s physical and mental health. By equipping people with the life skills, knowledge and confidence to cook, we can improve healthy eating, reduce hunger and bring people together.

08/05/2024

🍲 Batch cooking with our Back in the Kitchen class! 👩‍🍳

Generous funding from St Monica Trust means that our weekly Back in the Kitchen class now includes a batch cooking session every month. This month the Back in the Kitchen team worked hard to make 50 portions of delicious lasagna!

These hearty, healthy ready meals are distributed to the local community, to support those who need this food the most.

As well as taking a meal home for themselves, the class makes lunch for themselves and the Square Food team to enjoy. Yum.

Back in the Kitchen is for people over 55 who enjoy cooking, would like to learn to cook or revive skills they haven't used for a while! It's a great opportunity to cook with others and in friendly, supportive kitchen.

06/05/2024

🧡 Sweet potato, sweet potato! 🧡

🍠 Did you know sweet potatoes contain more than 7 different vitamins that benefit your brain, gut, heart and blood sugar?

💪 If you're keen to fuel your body with all the good stuff, our sweet potato and chickpea curry recipe is for you!

🔸 Ingredients you will need:

1 onion or shallot, chopped
2 garlic cloves, finely chopped
1 chilli, finely sliced (optional)
1 thumb-sized piece ginger, peeled and finely chopped
1 heaped tbsp curry powder
1 tin chickpeas, drained
1 tin coconut milk
400ml vegetable stock
2 sweet potatoes, peeled and cut in 1cm cubes
½ bag spinach
Juice and zest 1 lime
300g rice

🔸 How to cook the recipe:

1. Prepare ingredients, as described in the list above.
2. Heat 1 tbsp oil in a large pan and add the onion, garlic, chilli (if using) and ginger. Cook for 5 minutes or so until softened.
3.. Add the curry powder and cook for 2 mins.
4. Stir in the coconut milk, sweet potato and stock and simmer for 15 mins. After 10 minutes, add the chickpeas.
5. Meanwhile, make the rice: In a saucepan, put 900ml of water and the rice. Bring to the boil then simmer for 10-12 minutes. Drain.
6. Gently stir the curry and check if the sweet potato cooked; do not mix too much or the sweet potato may turn mushy.
7. Stir in the spinach, lime juice and lime zest and heat through.
8. Serve with the rice and enjoy! 😋

We'd love to hear from you if you cook this at home!

03/05/2024

🥖 🧄 🌿

Our Holiday Activity and Food (HAF) classes run throughout the school holidays to support low income families, by providing learning opportunities focused on health and wellbeing.

The most recent classes took place , which meant children had the amazing opportunity to pick herbs, spring onions and spinach to use in their garlic bread and twice-baked jacket potatoes.

29/04/2024

🥬 Are you looking for some cooking inspiration?

🍽️ Why not try our delicious leek and potato cake recipe, served up with tasty crunchy coleslaw! This recipe involves chopping, mashing, mixing, shaping and peeling, and there are lots of opportunities to get little chefs involved in the process. It uses store cupboard and fresh ingredients and is a great recipe if you're looking to get a bit more veg into your weekly food planning.

👩‍🍳 Happy cooking!

This recipes serves 4 people. You will need:

🥔 Potato cake ingredients:
450g potatoes
1-2 leeks
1 small tin sweetcorn
Small bunch chives
Flour for dusting
Salt and pepper

🧅 Coleslaw
450g white cabbage
1 large carrot
1 medium onion
1/2 lemon
2 tbsp olive oil
1 sprig parsley
Salt and pepper

How to make the food:

🥔 Potato Cakes 🥔

1. Put a pan of salted water on a high heat. Chop the potatoes into quarters. When the water’s boiling, cook the potatoes until they are really tender.
2. Drain the potatoes and allow to steam-dry. Once they are dry, tip them into a bowl, season with salt and pepper, and mash them.
3. While the potatoes are cooking, chop off the green upper part of the leek and the very bottom and then chop the rest into small pieces. Fry in a little oil over a medium heat until they are soft and sweet.
4. Chop the chives and add to the potato along with the sweetcorn and leeks. Give it a good stir. Shape the mixture into 8 cakes and pop them in the fridge until they are cold and firm.
5. Get a shallow dish ready with the flour for dusting. Then coat each one in flour on both sides. This will mean they crisp up when fried! Pop them in the fridge again for 15 mins.
6. Heat a little of the oil in a pan and gently fry the cakes for 2-3 mins on each side until golden.

🧅 Coleslaw 🧅

1. Peel and grate the carrot, and thinly slice the cabbage and onion.
2. Finely chop the parsley. Put everything into a mixing bowl.
3. Add the olive oil, squeeze in the lemon juice and add the salt and pepper and give it a good mix with your hands!

We'd love to hear from you if you make this at home!

04/04/2024

😋 Just two weeks to go until a fabulous evening of fundraising and feasting!

🍽️ We can't wait to host you, in collaboration with our friends , for a 3 course dinner to celebrate and raise funds for the vital work we do at the Square Food Foundation, to combat food insecurity in South Bristol.

🍲 A table for 10 guests is available at £630 - this means you get 10 seats for the price of 9! Individual tickets cost £70 per person. Tickets include return travel from Clifton Village, Bristol.

📣 Guests will learn more about the impact of Square Food's work from founder, Barny Haughton in conversation with James Robinson, fabulous Square Food Foundation volunteer who has also been a student on our How To Be a Chef programme.

🔗 Follow this link to secure your tickets - we can't wait to celebrate with you! https://buff.ly/4cjuF4U

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24/03/2024

😍 Isn't this a wonderful list of foodie (and rugby!) treats!

🙌 Thank you to , , , and for donating these wonderful prizes!

🍲 Have you got your tickets for our fundraising dinner at HQ, where these raffle and auction prizes will be up for grabs!?

🍽️ Whether you want to book a table for 10 guests or buy a couple of individual tickets, we'd love to celebrate the work of Square Food Foundation and raise funds to support our going work, with you!

📅 This fundraising feast takes place on Thursday 18th April at Yeo Valley HQ. Tickets include return travel from Clifton Village.

🔗 Buy your tickets by following the link in our bio.

18/03/2024

🌶️ Spring ratatouille recipe 🍅

Spring is coming soon, surely?! This delicious ratatouille recipe is perfect for the warmer weather and a great way to enjoy lots of delicious veggies at dinner time. If you need an alternative to pasta, ratatouille is delicious with jacket potatoes and topped with grated cheese!

🍝 Ingredients
1 aubergine
1 red pepper
1 red onion, finely sliced
3 cloves garlic, chopped
olive oil
1 courgette, sliced
salt and pepper
1 x 400g tin chopped tomatoes
handful fresh basil
300g pasta

🥣 Method
1. Slice the aubergines into discs, brush with olive oil and fry for 4 minutes on each side.
2. Prepare the onion and garlic and cook over a low heat in a little olive oil until softened.
3. While they’re cooking prepare your courgettes and peppers.
4. Add the courgette, peppers and black pepper to the onion and garlic and a little more oil if necessary.
5. When the courgettes and peppers have begun to soften, add the tomatoes and bring to a bubble before adding the aubergines. Stew everything gently and cook for a further 5-10min. Check the seasoning and leave to cool.
6. While the stew is cooking, boil your kettle. Add the hot water to a large saucepan over a high heat. Once it’s boiling, add the pasta and cook according to the packet’s instructions. Once cooked drain and add your ratatouille.
7. Scatter the torn basil leaves over the top before serving

We'd love to hear your feedback if you try this tasty recipe at home!

15/03/2024

🎉 Tickets now on sale! Join us for three course fundraising feast, to celebrate the impact of Square Food Foundation's work, in the wonderful setting of Yeo Valley HQ.

💸 All the money raised through this fundraising dinner will support our invaluable work to reduce hunger, improve health and bring people together through cooking.

🎟️ Ticket options:

*1 table for 10 guests, £630
*1 ticket, £70

The ticket price includes return travel from Clifton Village, Bristol.

🔗Click on this link to book your tickets: https://tinyurl.com/439r5pnt

🧑‍🤝‍🧑 Buying a table of 10 gives you 10 tickets for the price of 9 - gather your friends and take advantage of this group table discount! Tag the pals you'd love to share a table with in the comments below!

💛 We hope you can join us for this fantastic evening and help us raise as much money as possible to continue our work to combat food insecurity in South Bristol. We'd be so grateful if you can spread the word about this event - thank you!

02/03/2024

🧑‍🍳 We have welcomed 9 new young people onto our How To Be A Chef course. Take a look at what they've been up to so far...

🥥 We kicked things off with a lentil coconut soup and summer rolls

🔪 Jack Addy came to teach the cohort how to sharpen and care for their their chef knives

🍞 And this week they turned their hands to cinnamon buns and foccacia - yum!

Off to a great start!

01/03/2024

We had an amazing night at the first last night. A truly inspiring and awesome event raising money for and a step towards making Bristol a city of food justice.

Huge thanks to

12/02/2024

🍅 Two in one recipe kit special!

👩‍🍳 This week our meal kit includes two amazing recipes! We're showing everyone who receives our kits - and you, our lovely followers - how to make this delicious tomato sauce and then use the leftovers to make a quick bean chilli. Perfect for busy households looking to cook more efficiently, but always with flavour!

🍝 INGREDIENTS

3 tbsp vegetable or olive oil
1 onion, peeled & diced small
2 carrots, peeled & diced small 2 sticks celery*, diced small
1 pepper, cored, thinly sliced
4 cloves garlic, finely chopped
800g tin chopped tomatoes
1 tsp salt & ½ tsp pepper
Pasta* 60g-100g per portion (ingredients bottom of page)
For the Quick Chilli
1 tbsp Smoked Paprika
1 x 400g tin beans, drained
300g rice

🥄 METHOD

To Make the Tomato Sauce

1. Heat the oil in a pan over a low heat. Add the onion, carrot, celery, pepper and cook gently, stirring now and then until soft. This might take about 10 minutes.
2. Add the garlic. Fry gently for a minute or two until it smells good.
3. Tip in the chopped tomatoes and bring to a gentle simmer.
4. Add the salt and pepper, stir well and let the sauce simmer very gently for about 10 minutes. Keep an eye on it; you may need to add a little water from time to time so that the sauce doesn’t boil down too much.

For Tomato Pasta

5. While your sauce is cooking, cook your pasta: Boil water in your kettle, add to a large saucepan on a high heat. Add a pinch of salt and once the water’s boiling, add the pasta. Cook for 9-11 minutes until ‘al dente’ (it still has a little bite) then drain.
6. When your pasta and sauce are ready, and your pasta is drained, put half the sauce to one side and stir the rest into your pasta.

For the Quick Chilli

7. In a saucepan, put 900ml of boiling water and the rice. Bring to the boil then simmer for 10-12 minutes. Drain and rinse under cold water. Leave to drain.
8. While the rice is cooking, put the rest of the sauce in a saucepan with the paprika and kidney beans. Stir well and then gently heat until the kidney beans are a little soft. Serve with rice.

Let us know what you think of this versatile tomato sauce recipe! 😍

09/02/2024

🌈 Crispy Tofu Poke Bowls 🌈

👩‍🍳 The Year 7s at Daventry Road loved making these beautiful crispy tofu poke bowls! Crammed with 6 different vegetables this recipe is a great example of how to 'eat the rainbow'. Eating a wide range of colourful fruit and veg is a brilliant way to make sure you are getting a variety of nutrients into your body; the different colours reflect different nutrients.

🧄 There are some tasty ingredients in the dressing too, including sesame oil, ginger, honey, rice vinegar and garlic.

07/02/2024

🥕 Root vegetable pizzas! 🥕

🍅 This week at Oasis Connaught, the children in our Year 2 and 5 classes have been making these gorgeous root vegetable pizzas.

🧄 This session gives the children a great opportunity to get stuck in with shaping bread dough and peeling seasonal vegetables for their pizza toppings! Our teacher, Lucy, made the Square Food classic 'healthy and delicious tomato sauce' recipe for the children to use as the pizza's tomato base.

😍 How gorgeous is the colour combination of the tomato sauce, celeriac, candied beetroot, red onion and carrot in the sunlight?!

05/02/2024

🍛 Butternut squash and chickpea curry

👨‍🍳 Join in on our meal kit recipe this week and try cooking this delicious butternut squash and chickpea curry!

Ingredients

1tbsp oil
1 onion, finely chopped
2 garlic cloves, crushed
1 piece of ginger (4 cm), grated
1 small red chilli (optional), thinly sliced
1 butternut squash (500g) peeled and cut into 1cm pieces or coarsely grated
400ml coconut milk
500ml vegetable stock*
400g tin of chickpeas, drained (240g drained)

Method

1. Prepare the onion, garlic, ginger, chilli (if having), and butternut squash. Drain the chickpeas.
2. Heat the oil in a large saucepan over a medium-low heat. Add the onion, garlic, ginger and chilli, if using. Cook gently for about 5 minutes until soft.
3. Add the butternut squash and cook in the oil for 5 minutes. Season to taste.
4. Add the coconut milk, stock and chickpeas and bring to the boil.
5. Cover with a lid and cook for 20-25 minutes.
6. Check the butternut squash is soft. Blitz and season to taste. If you do not have a stick blender, you can mash with a potato masher or leave chunky.

Let us know if you try this at home!

02/02/2024

💛 These two gorgeous VIPs joined the Friday lunch table at Square Food today!

✨ Congratulations and ! So wonderful to ywelcome Martha to the Square Food family 🥰

31/01/2024

🥬 What's cooking in schools this week?

🟡 The primary school children at Oasis Connaught used this delicious kale for a fun, quick, healthy meal this week.

😍 Scroll to see pictures of the Year 5's getting to work on creating their twice baked potatoes with cream cheese and kale! A tasty meal using just a few simple ingredients.

29/01/2024

🌶️ Veggie chilli recipe

🧅 Every week, 200 meal kits are created in the Square Food kitchen. They're distributed to local families through food clubs and schools. This week, it's our Square Food Foundation classic, veggie chilli. Perfect for this time of year, this vegan recipe is packed with veg, protein and warming spices.

👩‍🍳 Why not give it a go at home? You might even have most of the ingredients in your store cupboard!

🟡 Ingredients and prep

1 large onion, finely diced
1 tbsp vegetable oil
2 clove garlic, finely chopped
1 stick celery, finely chopped
2 carrots, finely chopped
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1 tsp smoked paprika
1 sweet potato, peeled and diced into 2cm chunks
1 courgette, cut in 0.5cm rounds
1 x 400g tin beans, e.g kidney, butter, cannellini or black beans
1 x 400g tin chopped tomatoes
Salt and pepper
300g rice

To serve, coriander and spring onions

🟡 Method

1. Heat the oil in a large saucepan and add the onions. Add 3 pinches of salt.
2. Cook them until they are soft, which will take about 7 minutes on a medium heat, stirring often.
3. Add the garlic and spices, and stir for another 2 minutes.
4. Add the sweet potato and courgette, and stir them until they are well coated in the spices.
5. Add the beans and tomatoes and simmer for 20 minutes.
6. Meanwhile, cook your rice: in a saucepan, put 900ml of boiling water and the rice. Bring to the boil then simmer for 10-12 minutes. Drain.
7. Taste the chilli and season with salt and pepper.
8. Serve the chilli with the rice and scatter the coriander and spring onions over the top, if using.
9. Enjoy 😊

🟡 We'd love to hear from you if you give this recipe a go at home! Let us know what you think in the comments below.