Tofu & Shiitake Mushrooms in Black Bean Sauce
Pan fried Tofu, with Shiitake Mushrooms, Peppers & Onions in Black Bean Sauce
Honey & Ginger Duck
Panfried duck breast on a bed of Sharwood’s Medium Egg Noodles, with mange tout, carrots, peppers and spring onion, in Sharwood’s Honey & Ginger Sauce, topped with deep fried chilli.
Sharwood’s Sweet & Sour Battered Prawns
As well as a cooking sauce, Sharwood’s Chinese sauces also make great dips. For this recipe we’ve added Chilli, Ginger, Pineapple and Coriander and served it with king prawns in McDougalls fish batter.
Sharwood’s Beef Chow Mein
Sharwood’s Medium Egg Noodles, with British beef, red and green peppers and onions; bound in Sharwood’s Chow Mein & Chinese Mushroom Sauce.
Panfried Monkfish in Black Bean Sauce
Monkfish panfried with onions and peppers, finished with Black bean sauce and served on a bed of Sharwood’s Noodles.
Toffee Apple Crumble Ice Cream
Bird’s Ice Cream made with apple juice and a crunchy crumble topping.
Raspberry Ice Cream Slice
Bird’s Ice Cream mix with frozen raspberries makes a fantastic ice cream slice.
Lemon Ice Cream Cake
For a delicious summer dessert layer Bird’s Ice Cream with sponge and lemon curd.
Jubilee Ice Cream
A delicious ice cream packed with flavour and colour to celebrate the Queen’s Jubilee.