Recipe competition 2026 | The winners & their recipes

Recipe competition 2026 winners with the Warwick Food Group Team

Pictured (left to right):

Matt Drew (Director of Food and Beverage), Jane Noblet (Head of Food & Beverage Experience), Debasmita Palit (Student Admin Services), Martha Littuma Larrea (Finance), Valentine Rey (Product Development Manager), James Brougham (Development Chef).

Recipe competition

As part of Global Celebrations Week in November 2024, Warwick Food Group launched a recipe competition, inviting staff and students to share their recipes for a chance to see their dish on our menus, win a £50 WFG voucher and an invite to a celebratory lunch.

This year’s competition invited students and staff to submit their favourite snack recipes; each linked to a cultural celebration or personal tradition. Alongside ingredients, method and a photo, entrants were asked to share the story behind their dish and why it holds meaning for them - an element that proved particularly powerful in last year’s submissions.

We once again had a wonderful variety of recipes submitted from staff and students, all of which were recipes that reminded them of home or a specific cultural celebration. After much testing (and tasting!) we announced two winners.

We invited the two winners, Debasmita Palit (Student Admin Services staff member), and Martha Littuma Larrea (Finance staff member) to come to the celebratory lunch to share their winning dishes prepared by the Eatwise Test Kitchen team.

Coming soon!

Recipe: Kolkata style Egg Roll

Debasmita Palit, Staff Member, Student Admin Services

"The Kolkata-style egg roll is a special snack because it perfectly represents the city’s vibrant street food culture, where simple ingredients are transformed into something flavourful, filling, and memorable. What makes this egg roll unique is the flaky paratha layered with a soft, Savory egg, combined with fresh vegetables, tangy lime juice, chaat masala, and ketchup. The balance of textures crispy, soft, crunchy and flavours spicy, tangy, and mildly sweet makes it a snack that appeals to people of all ages.

This recipe is special to me because it reflects how food can be both affordable and satisfying while still feeling indulgent. The Kolkata-style egg roll is not just a quick snack; it is an emotion. One of the biggest festivals of Kolkata, Durga Puja, brings back strong memories connected to this dish. It reminds me of the time I spent with my cousins and friends, walking around pandals, chatting endlessly, and suddenly feeling hungry. Almost without thinking, we would always decide to stop at a corner street food vendor to have an egg roll each. Sitting or standing nearby, we would eat our rolls while continuing our lively conversations laughing, sharing stories, and enjoying the festive atmosphere. Those simple moments good food, good company, and the joy of the festival made the egg roll more than just a snack. It became a symbol of togetherness, celebration, and cherished memories that I strongly associate with Durga Puja and Kolkata. Whenever I go back to India on vacation, my very first snack is always an egg roll with a cup of cha (tea), accompanied by endless adda (long, relaxed conversations) with family and friends.

From a cultural and personal perspective, the egg roll also holds significance because it is commonly enjoyed by people from different backgrounds without religious restrictions. Since it uses egg and vegetables, it can be consumed by many who may avoid meat for religious or personal reasons. This inclusiveness reflects the diverse and harmonious food culture of Kolkata, where food brings people together beyond boundaries. Overall, the Kolkata-style egg roll is special not just for its taste, but for what it represents street food creativity, cultural diversity, and the joy of simple, comforting meals. It is a snack that carries the spirit of Kolkata in every bite, making it both meaningful and memorable."

Debasmita Palit

Kolkata style Egg Roll

Recipe: Patacones (Fried Green Plaintains)

Martha Littuma Larrea, Staff Member, Finance

"Patacones: Where Memory Meets Flavour! Food carries the essence of our cultural identity! The food I love most is the one that carries me back to childhood—like the savoury snack "patacones", made from plantains.

My grandfather cultivated plantains on a small piece of land in the coastal region of Ecuador, the country I proudly call home. Every time I prepare this dish, I feel connected to those roots. Patacones are wonderfully versatile: they can be enjoyed simply with a pinch of salt, paired with a fresh sauce like "pico de gallo/encurtido", or served alongside traditional dishes such as "ceviche", grilled fish, lentil stew ("menestra"), or chargrilled beef ("carne asada").

Though easy to make, they require a careful process to achieve that perfect crispness. Today, they’re a favourite for my daughters too, and I’m happy they can savour a taste of their origins. I still use the river stone and wooden bowl from my grandparents’ house, so every preparation brings back those warm memories. Plantains themselves are fascinating. They look like green bananas but are starchier and rarely eaten raw. Though technically a fruit, they’re often treated like a vegetable—steamed, boiled, or fried—with a neutral taste similar to potatoes and used in a variety of dishes. Experts believe plantains originated in Southeast Asia, yet today, most top producers are in Africa and Central and South America, with Ecuador ranking among the top 5 worldwide.

Nutritionally, plantains share similar calories and potassium with bananas but offer more complex carbohydrates and fibre, making them hearty and wholesome. When plantains ripen, they open up a whole new story of delicious flavours and combinations to explore. I get very excited every time I find plantains in UK supermarkets or street shops with a label that reads “Origin: Ecuador.” Every dish tells the story of a culture and for me patacones are a delicious chapter of my story."

Martha Littuma Larrea

Patacones (Fried Green Plaintains)