date:May 30, 2014
entil sambar, with coconut, roasted spinach and curry leaves.
The new recipes will be joined by three existing, but improved, veg pot recipes: Mexican chipotle chilli with red pepper, sweet potato and smoked paprika, Caribbean jerk with coconut rice, pineapple and scotch bonnet chilli, and a Thai coconut curry with edamame beans, water chestnuts and lemongrass.
The relaunch will be supported with marketing activity, including a partnership with the Evening Standard, digital initiatives, in sto