Brian Lane is Executive Chef of Hallmark Care Homes and heads up their Chef Academy. Not forgetting he is also one of our Kitchen Heroes.



  1. Method

    • In a pan add the olive oil, butter and sliced shallots. Cook until soft.
    • Add the sliced leeks, celery. Cook for 2-3 minutes.
    • Add the diced artichokes and curry spice. Cook for a further 4-5 minutes.
    • Then add to the above the milk, hot water, KNORR Professional Vegetable Jelly Bouillon, KNORR Professional Garlic & Ginger Purees and rice stir together.
    • Simmer for approx 10-15 minutes or until artichoke and rice has cooked.
    • Remove from the heat and blend until smooth.
    • Serve with a curry oil, yoghurt and crispy fried shallots.