Tofu & Shiitake Mushrooms in Black Bean Sauce
Pan fried Tofu, with Shiitake Mushrooms, Peppers & Onions in Black Bean Sauce

Pan fried Tofu, with Shiitake Mushrooms, Peppers & Onions in Black Bean Sauce
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.
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 Medium Egg Noodles, with British beef, red and green peppers and onions; bound in Sharwood’s Chow Mein & Chinese Mushroom Sauce.
Monkfish panfried with onions and peppers, finished with Black bean sauce and served on a bed of Sharwood’s Noodles.
Choux pastry made with McDougall plain flour.
Bird’s Ice Cream made with apple juice and a crunchy crumble topping.
Bird’s Ice Cream mix with frozen raspberries makes a fantastic ice cream slice.
For a delicious summer dessert layer Bird’s Ice Cream with sponge and lemon curd.
A delicious ice cream packed with flavour and colour to celebrate the Queen’s Jubilee.