- Theo’s Chicken Kofta Piri Piri 2
- White Pitta Bread 1
- Pitted Green Olives 10g
- Capers in Brine 5g
- Lemon Juice 5ml
- Extra Virgin Olive Oil 10ml
Piri piri tavern platter
Piri piri tavern platter
A new Grab & Go recipe to help you #CreateSummer. Visit our website for more inspiration.
Ingredients
Method
1) Place chicken koftas in a roasting tin and cover with foil, cook at 170˚C for 20 minutes, turning once
2) To make the green olive tapenade combine the green olives, capers, lemon juice and olive oil with some fresh coriander and garlic in a blender and process until blended
3) Warm the breads through and either cut into wedges or split in half and fill the pitta with the slaw, dip and koftas
Serve with a fresh pear slaw – julienne apple and pear and shred some cabbage finely then place in a bowl with thinly sliced radish. Add pineapple juice, lemon juice and olive oil. Toss well together and sprinkle with chopped coriander
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
