In preparation for the NACC Chef of the Year competition, Alex Hall and Paul Hawkins shared some dish inspiration for those considering entering the competition. In this video, Alex and Paul create a hearty two-course meal that will appeal to residents in a care setting, whilst meeting the cost requirements set by the competition.

Dessert: Baked vanilla rice pudding with ginger poached rhubarb and a mango and cardamom semifreddo.

Main: Faggot with madeira sauce, mash potato, spinach, and peas.

If you missed the session or want to re-watch it, you can find the full video here...

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