Autumn / Winter MENU SUPPORT

MENU SUPPORT Autumn / Winter

Showcasing a selection of our new and classic products to support your seasonal changes. A range of menus and dish ideas with supporting specs and allergen information.

INTRODUCTION GASTRO MENU

CLASSIC MENU WINE MENU A – FAMILIAR FAVOURITES

TRADITIONAL MENU WINE MENU B – EVERYDAY TREATS

BRAKE . C O . UK SIMPLE MENUS

SUPPORTING YOU AS THE SEASONS CHANGE THE MENUS Explore our menu ideas below to find starters, mains, desserts and sides For many businesses the idea of making changes to menus has been to match your specific menu style and customer profile. Simply click a low priority. on the dish you are interested in and it will take you to the associated As a degree of normality and stability returns to the hospitality industry, seasonal menu changes recipe. There is then a return to menu button to get you back. may become an important factor. As you get ready to go into Autumn, this could be the perfect time Desserts go to a product listing page with full description. to freshen up the menu, add some seasonal dishes and manage your menu’s margin.

CLASSIC MENU 1 MENU IDEAS AND RECIPES A range of great classic dishes for the consumer Our experienced chefs have created three menus with inspirational dish who prefer to play it relatively safe. ideas, complete with recipe specs, suitable for different skill resource Simple recipes using a selection of our frozen levels. Comprising starters, mains, sides and desserts, each includes a solutions and components to help manage wastage balance of protein types, non-meat options and dietary requirements, during these unpredictable trading times. helping you offer your customers great seasonal choice. The menus are designed for different levels of kitchen skills and resources, from simpler dishes using frozen and solution products to more premium dishes TRADITIONAL MENU 2 requiring greater elements of scratch cooking and dish construction. For kitchens with a little more skill and consumers Each starter and main course dish are linked to a full recipe spec sheet, showing with a little more ambition in their choices. ingredients, method, mise en place and allergen information. Recipes using a range of Brakes solutions, components and ingredients to create the dishes We’ve also included the relevant Brakes product codes, making it quick and easy whilst still being mindful of wastage. to order everything you need.

Simply click on the dish you are interested in and it will take you to the associated recipe. There is then a return to menu button to get you back. GASTRO MENU A more expansive range for both higher skill & 3 These menus are designed to give you some ideas and starting-points: you can resource levels and a consumer looking to try mix-and-match dishes from any and all of them to suit your some more “foodie” dishes. particular customer profile and specific kitchen resources. Recipes require more scratch cooking but have plenty of Brakes clever premium ingredients to AN EXTENSIVE SELECTION OF WINES make life simpler in the kitchen as you navigate the coming months. WINE MENU A WINE MENU B MENU 1 Delicious Menus Full Recipes CRAFTED WITH SIMPLY CLICK 60 YEARS EXPERIENCE Classic ON YOUR CHOSEN DISH MENU

Starters& Light Bites Mains Desserts Leek & Potato Soup Breaded King Prawns Gobi Dhansak with Slow Cooked Steak Pie Sticky Toffee Pudding A rich hearty soup with potato, leek and Golden crumbed king prawns, Cauliflower Rice Butter enriched shortcrust pastry filled thyme, finished with cream and butter served with a green chilli, coriander, with chunks of steak in rich red wine Cauliflower florets, butternut squash, Raspberry Frangipane Tart lime and mint dip gravy, with chunky chips and peas split peas and lentils in a mildly spiced curry sauce serves with a cauliflower rice, Mushroom in Garlic a chapati and mango chutney Honeycomb Cheesecake Sauce Bruschetta Buttermilk Chicken Wings Pulled Ham Hock Hash Mushrooms in a creamy garlic and cheese Golden crunchy buttermilk chicken Cured ham hock with herby potatoes Baked Apple Tart sauce on a sourdough bruschetta wings, carrot and celery batons, served Mac & Cheese Quiche and onions, topped with a fried egg with a creamy ranch dipping sauce Shortcrust pastry case filled with Kir Royale Flavour Cheesecake macaroni and four cheeses, served with Supergreen Salad with salad and a honey mustard dressing Lamb Koftas Lamb Samosas Caramel Filled Mini Churros Toasted Seeds Moroccan style seasoned lamb koftas, Lightly spiced, crispy lamb samosas served with a chilli and garlic aioli, A bulgur wheat and red quinoa mix with with a cool mango chutney Cod & Chips kaleslaw and a warm sourdough pitta edamame beans and kale in a mint, Braeburn Apple & Blackberry parsley and coriander dressing, Atlantic cod in a golden crisp batter Flapjack Crumble finished with toasted seeds and chunky cut chips, with mushy peas Halloumi Fries and tartare sauce Chicken Yeeros Pizza Deliciously moreish sticks of halloumi Stonebaked pizza topped with authentic Rocky Road Chocolate Thai Fishcakes in a batter and breadcrumb coating, Greek yeeros, peppers and sweetcorn, served with a garlic aioli dipping sauce Chicken Tikka Masala drizzled with garlic mayonnaise Roulade Pudding Spicy Thai fishcakes, drizzled with a sweet chilli sauce Chicken Tikka Masala served with rice, mango chutney, tzatziki and a naan bread Jaffa Cake Cake

SIDE DISHES Vegetarian Vegan Onion Garlic side Fries Non-Gluten Containing Ingredients Rings Bread Salad MENU 2 Delicious Menus Full Recipes CRAFTED WITH SIMPLY CLICK 60 YEARS EXPERIENCE ON YOUR CHOSEN DISH TraditionalMENU

Starters& Light Bites Mains Desserts Mushroom Garlic & Breaded Calamari Meatless Farm Cheese & BBQ Salmon & Pollack Fish Pie Lamb Hot Pot Raspberry & White Thyme Soup Tender squid strips, coated in a gluten pulled Jackfruit Burger Handmade fish pie with cheddar mash Baked slow cooked lamb shoulder Chocolate Blondie free breadcrumb, with a garlic aioli dip and lemon & tarragon buttered peas hot pot, topped with pommes anna and A rich creamy mushroom soup, A vegan burger from the Meatless Farm served with tenderstem broccoli Company, in a vegan brioche bun and flavoured with garlic and thyme, topped with pulled BBQ jackfruit Sticky Toffee Pudding Squares served with sourdough bread and butter Slow Cooked Beef Chicken Gyozas Pumpkin & Featherblade Baked Vanilla Cheesecake Chicken and vegetable dumplings Vegetable & Soya Sage Tortellini Mushroom Arancini with an Asian style coleslaw and a Featherblade of beef with a pea Korean BBQ sauce Ragu Linguine and mushroom broth, and a potato, Fresh egg pasta with a pumpkin Chocolate & Raspberry Tart Porcini mushroom and mascarpone swede & carrot mash and cheese filling, cooked with sage and Vegan soya mince in a rich tomato served on a bed of spinach, and arancini balls, served with salad and a sauce with aubergine, courgette, finished with a drizzle of lemon oil spicy sriracha mayo Rarebit Topped Spanish onions, and mixed peppers, combined with Hazelnut Tart an Italian linguine Olde English Style Meatball Sausage & Mash Venison Burger with Maple & Bourbon Pecan Tart Sweet Potato Falafel Pork, sundried tomato & basil meatballs in a spicy Spanish style Oumph! Salad with Pork sausages seasoned with black Cumberland Sauce pepper, served with a creamy mash, Spicy falafels with chunks of sweet tomato & herb sauce with a rich potato, chickpeas and fiery Indian Chestnuts & Cranberries peas and rich roast onion gravy Venison burger in a brioche bun Toffee Waffle & Rum Pudding cheese topping, on sourdough toast with a rich redcurrant sauce flavoured spices, with a Moroccan inspired Pulled soya pieces in a barbeque sauce, with port, orange and lemon zest, houmous and a Lebanese style coleslaw cranberries and chestnuts all mixed in a and served with chips salad and served with a red onion chutney and Spicy Pork & Three Cherry Bakewell Roulade Puddings Pickled Watermelon quinoa houmous Cheese Macaroni

Bacalao Cod Fish Balls with Parma Ham Spicy pork stirred through a rich Chocolate Fudge Cake Spanish style cod fish balls Pickled watermelon with Parma ham, Fillet of Scottish Salmon creamy emmental, gran formaggio drizzled with a sweet pomegranate and mozzarella macaroni cheese, with a seaweed salad, pickled Pan fried salmon fillet on a warm served with a mixed salad Jam Roly Poly Pudding watermelon and garlic aioli molasses and served with micro-greens black rice, quinoa and ginger salad SIDE DISHES Vegetarian Vegan Honey glazed tenderstem Wild Mushrooms Non-Gluten Containing Ingredients broccoli with almonds MENU 3 Delicious Menus Full Recipes CRAFTED WITH SIMPLY CLICK 60 YEARS EXPERIENCE Gastro ON YOUR CHOSEN DISH MENU

Starters& Light Bites Mains Desserts Tomato & Basil Soup Stout Cured Smoked Salmon Mushroom & Truffle Pan Fried Swordfish Slow Cooked Spicy Sticky Toffee Pudding A rich tomato soup made with passata Stout cured salmon with capers Mezzaluna Pasta Pan fried swordfish supreme with Sausage Penne with toffee sauce crushed peas, a sweet potato gratin and and sourdough bread Handmade sausage ragu with crushed and olive oil, finished with chopped basil, Parcels of egg pasta filled with Porcini finished with a drizzle of green chilli, chillies, mixed with a penne pasta served with a bread roll and butter mushroom and truffle. Served with marinated coriander, lime & mint sauce mushrooms and drizzled with lemon oil Chocolate Cheesecake Fragrant Rice Salad with Burrata with Salsa Roja Fillet of Hake Orange & Ginger Glazed Charred Tenderstem Miso Rice Noodle Belly of Pork Lemon Tart Creamy burrata with an inca tomato and Malay rice salad with diced mango, Fillet of hake served with sun-blazed cherry Vegetable Broth tomatoes, black olives, confit peppers, Marmalade glazed belly of pork with jalapeno salsa, finished with micro leaves charred tenderstem, poppy seeds, crispy potatoes, and a pesto cream pommes anna, with mediterranean desiccated coconut and coriander Asian inspired vegetable broth with vegetables and charred gem lettuce Cherry & Chocolate Dessert rice vermicelli noodles Charred Saganaki Honey & Soy Glazed Gochujang Chicken Wings Shank of Lamb Morello Cherry Tart with Freekeh Salad Chicken wrapped in Pancetta Duck Breast Lamb shank with a rich cep mushroom mash Korean buttermilk chicken wings, potato, spinach and a hearty redcurrant Charred saganaki cheese with a with a kimchi grain salad with Bean Stew Breast of Gressingham duck coated in a and orange jus Lebanese style freekeh salad, with honey soy glaze, with pancetta, vegetables Chocolate Orange Dessert Pan fried chicken breast served on a rich and creamed cabbage olives, fennel and segmented oranges gigante bean stew with tomato and chorizo Banana Blossom Fritters BBQ Beef short Rib Pan Fried Calves Slow cooked short rib with kaleslaw and Chocolate Soufflé Garlic & Herb with Sweet Chilli Sauce Scallop & Pineapple-Cut sweet potato wedges Liver & Pancetta Butterflied Prawns Chimichurri dusted banana Squid with Saffron Risotto Passion Fruit Tart blossom fritters, with coconut Pan fried calves liver with pancetta crisps, West Indian Goat Curry Sweet butterflied king prawns cooked shavings, sweet & sour onions and Tender queen scallops coated with a mash potato, mushrooms, tenderstem Slow cooked goat meat curry in a west Indian with garlic butter served in the shell a sweet chilli dipping sauce marinade of candied tomatoes, spinach broccoli and finished with a red onion jus and olive oil and pineapple-cut squid, inspred sauce with sweet potato and okra, served in a saffron flavoured risotto served with pilau rice

SIDE DISHES Vegetarian oy Cabbage Vegan o Salad Buttered Sav Vegetable Fries Non-Gluten Containing Ingredients Heritage Tomat with Pancetta WINE MENU A

BEAUTIFUL WINES IN PARTNERSHIP WITH White Red El Muro Blanco El Muro Tinto SPAIN SPAIN Fresh and easy-drinking with peach and apple fruit flavours. Soft, fruity, easy-going red with bags of dark berry fruit and a twist of pepper on the finish. Chenin Blanc, Acacia Tree SOUTH AFRICA Pinotage, Acacia Tree This easy-drinking wine has fresh citrus and peach flavours SOUTH AFRICA with a zippy, refreshing finish. A soft, easy-drinking red wine, with flavours of blackcurrants, cherries and plums. Sauvignon Blanc, San Abello CHILE Merlot, San Abello Dry and crisp with flavours of gooseberry and lime CHILE with grassy, herbaceous notes. Intense aromas and flavours of ripe plums, sweet spices, coffee and chocolate. Pinot Grigio, Il Conto Vecchio ITALY Shiraz, The Paddock Dry and crisp on the palate with an elegant, light body. AUSTRALIA Rich plummy and red berry aromas and flavours, Chardonnay, Valdivieso along with a bit of spice and pepper. CHILE Elegant and soft, with flavours of peach and honey, with some mineral Malbec, El Colectivo overtones. The texture is creamy and the finish is refreshing. ARGENTINA The nose offers intense aromas of black stone fruit interwoven with Picpoul de Pinet, Cap Cette notes of chocolate and sweet spice. A delicious long, velvety finish. FRANCE Medium-bodied with summery flavours of lemon zest Côtes du Rhône, Hubert et Fils with hints of aniseed and flowers. FRANCE Full bodied with warm fruits and spice from this well known appellation. A SELECTION OF FAMILIAR FAVOURITES Rose Sparkling El Muro Rosado for Everyone to Enjoy SPAIN Vitelli Prosecco Spumante Brut NV Bright strawberry-pink colour. Floral and red fruit ITALY aromas dominate the nose. ALL AVAILABLE TO ORDER Fruity and fragrant with clean notes of citrus, pears and elderflower. WITH YOUR FOOD FROM Zinfandel Rosé, The Bulletin USA Champagne, Veuve Delaroy Brut NV FRANCE Juicy and light with plenty of raspberry and watermelon fruit flavours. Fresh citrus aromas with yeasty layers. The palate is elegant, with strawberries and cream, and a balanced acidity. WINE MENU B

BEAUTIFUL WINES IN White Red PARTNERSHIP WITH Terre Forti Trebbiano Montepulciano, Villa dei Fiori ITALY ITALY Light with apples, pears and some citrus fruit. Big and bold, bursting with red berry flavours. Chardonnay, La Serre Merlot, La Serre FRANCE FRANCE A light and refreshing Chardonnay with flavours of Young, juicy and full of soft easy-going fruit. lemons and crisp, green apples. Cabernet Sauvignon, Valdivieso Sauvignon Blanc, Tokomaru CHILE NEW ZEALAND Full bodied. Rich berry fruit aromas, blackberries, A fresh white wine with aromas and flavours of fresh cut grass, and sweet spices, coffee, chocolate and vanilla. ripe tropical fruit & gooseberries. Rioja Crianza Castillo Clavijo Gavi Tuffolo SPAIN ITALY Aromas and flavours of bright red berry fruit Delicate with pronounced fruit and lemon characteristics. balanced by vanilla and spice. Clean & fresh with a citrusy finish. Malbec, Argento Albariño, Domingo Martin ARGENTINA SPAIN This medium-bodied red wine has aromas and flavours Rich and generous flavours of ripe peaches and pears, of plums, black cherries and hints of violet. backed by vivid lemon and mineral acidity. Velvety smooth texture and a soft finish. Sancerre, Domaine la Chezatte Pinot Noir, Ara FRANCE NEW ZEALAND Bright and refreshing, with aromas and flavours of lemon, A fruit-driven, lively and supple Pinot, majoring lime and apple, with subtle mineral notes. on juicy boysenberry and plum flavours Chablis, Le Finage La Chablisienne St Emilion, Chateau La Croix Ferrandat FRANCE FRANCE Dry with citrus and apple notes and a delicious minerality. Medium bodied with soft tannins and a long, fresh finish. A SELECTION OF GREAT WINES for Everyday Treats Rose Sparkling Pinot Grigio Blush, Il Conto Vecchio ITALY Fitz Sparkling, Brut NV ALL AVAILABLE TO ORDER ENGLAND Easy drinking with flavours of raspberry and strawberry. WITH YOUR FOOD FROM Light bodied and dry. Fruity with notes of pears and golden apples. Côtes des Provence Rosé, Domaine Pastoure FRANCE Champagne, Taittinger, Brut NV FRANCE Bursting with bright peachy fruit with a faint strawberry note and a crisp dry finish. Light, delicate and elegant with a green fruit and citrus character. WINE MENU A – FAMILIAR FAVOURITES

WHITE ROSÉ THE PADDOCK SHIRAZ A 131068 EL MURO BLANCO A 114031 EL MURO ROSADO A 114032 Pronounced: The Paddock Shur-ahz South East, Australia Shiraz S Pronounced: El Mooro Blonk-oh Aragon, Spain Pronounced: El Mooro Ro-saa-doh Aragon, Spain SH SH Rich plummy and red berry aromas and flavours, along with a bit of Macabeo Garnacha spice and pepper. Full bodied and rich Fresh and easy-drinking with peach and apple fruit flavours Bright strawberry-pink in colour. Floral and red fruit aromas dominate the nose 12 x 75cl 12 x 75cl 12 x 75cl EL COLECTIVO MALBEC A 130838 ACACIA TREE CHENIN BLANC A 121339 THE BULLETIN ZINFANDEL ROSÉ A 130886 Pronounced: El Colect-ee-vo Molbek Mendoza, Argentina Pronounced: Uh-kei-shuh Tree Sheneen Blong Western Cape, South Africa Malbec S Chenin Blanc S Pronounced: The Bulletin Zinfandel Rosay California, USA S The nose offers intense aromas of black stone fruit interwoven with This easy-drinking wine has fresh citrus and peach flavours with a Zinfandel notes of chocolate and sweet spice. A delicious long, velvety finish zippy, refreshing finish Juicy and light with plenty of raspberry and watermelon fruit flavours 12 x 75cl 12 x 75cl 12 x 75cl HUBERT ET FILS CÔTES DU RHÔNE ROUGE SAN ABELLO SAUVIGNON BLANC A 118788 A 121347 RED Pronounced: San Abeh-lo Soeveenyon Blong Central Valley, Chile Pronounced: Oo-bare eh Fiy Kot du Ron Roojh Rhône, France Sauvignon Blanc S EL MURO TINTO A 114033 Grenache, Syrah, Mourvedre Dry and crisp with flavours of gooseberry and lime with grassy, Pronounced: El Mooro Teent-oh Aragon, Spain Full bodied with warm fruits and spice herbaceous notes Garnacha SH 6 x 75cl 12 x 75cl Soft, fruity, easy-going red with bags of dark berry fruit and a twist of pepper on the finish SPARKLING CONTO VECCHIO PINOT GRIGIO A 130867 12 x 75cl Pronounced: Il Conto Vek-iyo Peenoh Gree-jee-o Veneto, Italy VITELLI PROSECCO SPUMANTE BRUT NV A 130863 Pinot Grigio S ACACIA TREE PINOTAGE A 130876 Pronounced: Veetelee Prosekoh Spoomanteh Broot Veneto, Italy Dry and crisp on the palate with an elegant, light body Pronounced: Uh-kei-shuh Tree Peenoh-tahj Western Cape, South Africa Glera 12 x 75cl S Pinotage Fruity and fragrant with clean notes of citrus, pears and elderflower A soft, easy-drinking red wine, with flavours of blackcurrants, VALDIVIESO CHARDONNAY A 130844 cherries and plums 12 x 75cl Pronounced: Valdee-va-zeo Shardonay Curico Valley, Chile 12 x 75cl VEUVE DELAROY BRUT NV A 123063 Chardonnay S Pronounced: Vev Deh-la-rooah Broot Champagne, France Elegant and soft, with flavours of peach and honey, with some SAN ABELLO MERLOT A 118793 Pinot Meunier H mineral overtones. The texture is creamy and the finish is refreshing Pronounced: San Abeh-lo Merloh Central Valley, Chile Fresh citrus aromas with yeasty layers. The palate is elegant, with 6 x 75cl SH Merlot strawberries and cream, and a balanced acidity Intense aromas and flavours of ripe plums, sweet spices, coffee and CAP CETTE PICPOUL DE PINET A 130850 chocolate 6 x 75cl Pronounced: Kap Set Pikpool deh Peeneh Languedoc-Roussillon, France 12 x 75cl Picpoul SH Medium-bodied with summery flavours of lemon zest with hints of aniseed and flowers 6 x 75cl

FOR OUR FULL RANGE CLICK HERE WINE MENU B – EVERYDAY TREATS

WHITE LA CHABLISIENNE CHABLIS LE FINAGE A 130859 CASTILLO CLAVIJO RIOJA CRIANZA A 130319 TERRE FORTI TREBBIANO A 130865 Pronounced: La Shablee-zee-n Shablee Le Fin-arge Burgundy, France Pronounced: Cash-sti-yo Claveeho Reeoha Creeanza Rioja, Spain Chardonnay H Tempranillo H Pronounced: Terreh Fortee Trebbeeanoh Emilia-Romagna, Italy SH Dry with citrus and apple notes and a delicious minerality Aromas and flavours of bright red berry fruit balanced by vanilla and Trebbiano spice that add richness and body Light with apples, pears and some citrus fruit 6 x 75cl 6 x 75cl 12 x 75cl ROSÉ ARGENTO MALBEC A 121345 LA SERRE CHARDONNAY A 121350 CONTO VECCHIO PINOT GRIGIO BLUSH A 118791 Pronounced: Ah-jento Molbek Mendoza, Argentina Pronounced: La Serre Shardonay Languedoc-Roussillon, France Pronounced: Il Conto Vek-iyo Peenoh Gree-jee-o Blush Veneto, Italy SH S S Malbec Chardonnay Pinot Grigio This medium bodied red wine has aromas and flavours of plums, A light and refreshing Chardonnay with flavours of lemons and crisp, Easy drinking with flavours of raspberry and strawberry black cherries and hints of violet. It has a velvety smooth texture and green apples 12 x 75cl a soft lingering finish 6 x 75cl 6 x 75cl DOMAINE DE LA PASTOURE CÔTES DE TOKOMARU SAUVIGNON BLANC A 130875 PROVENCE A 130847 ARA PINOT NOIR A 127920 Pronounced: Toko-maroo Soeveenyon Blong Marlborough, New Zealand Pronounced: Doh-main Deh La Pastoor Coat deh Prov-ahnce Provence, France Pronounced: Ara Peenoh New-oir Marlborough, New Zealand Sauvignon Blanc S Cinsault H Pinot Noir S A fresh white wine with aromas and flavours of fresh cut grass, ripe Bursting with bright peachy fruit with a faint strawberry note and a A fruit-driven, lively and supple Pinot, majoring on juicy boysenberry peaches, ripe tropical fruit and gooseberries crisp dry finish and plum flavours 12 x 75cl 6 x 75cl 6 x 75cl

TUFFOLO GAVI A 130872 RED CHÂTEAU LA CROIX FERRANDAT SAINT EMILION A 130858 Pronounced: Toofoh-lo Gavee Piedmont, Italy VILLA DEI FIORI MONTEPULCIANO A 130870 Cortese Pronounced: Shatoh La Croo Ferrandah Sant E-mee-lee-on Bordeaux, France Pronounced: Veella day Feeoree Montepoolcjano Abruzzo, Italy Delicate with pronounced fruit and lemon characteristics. Clean S Merlot and fresh with a long, lingering citrusy finish Montepulciano Ripe and rounded with plum, bramble fruit and blackcurrant Big and bold, bursting with red berry flavours 6 x 75cl flavours. Medium bodied with soft tannins and a long, fresh finish 6 x 75cl 6 x 75cl ALBARINO DOMINGO MARTIN A 130883 LA SERRE MERLOT A 130213 Pronounced: Toofoh-lo Gavee Rias Baixas, Spain SPARKLING Pronounced: La Serre Mer-loh Languedoc-Roussillon, France Albarino S FITZ SPARKLING WHITE A 130833 Rich and generous flavours of ripe peaches and pears, backed by Merlot Pronounced: Fitz Sparkling White Sussex, England vivid lemon and mineral acidity Young, juicy and full of soft easy-going plum and blackberry fruit Seyval Blanc, Reichensteiner, Madeline Angevine H 6 x 75cl 6 x 75cl Light bodied and dry. Fruity with notes of pears and golden apples DOMAINE DE LA CHÉZATTE SANCERRE A 130857 VALDIVIESO CABERNET SAUVIGNON A 121346 6 x 75cl Pronounced: Domain deh La Shezat Sanseh-r Loire, France Pronounced: Valdee-v-aze-o Kaberneh Soeveenyon Rapel Valley, Chile TAITTINGER NV BRUT A 123064 Sauvignon Blanc Cabernet Sauvignon S Pronounced: Tateenger Broot Champagne, France Bright and refreshing, with aromas and flavours of lemon, lime and Rich berry fruit aromas, blackberries, and sweet spices, coffee, apple, with a subtle mineral note and a mouth-watering finish chocolate and vanilla. Full bodied, very flavoursome, with a round Chardonnay, Pinot Noir, Pinot Meunier H soft structure Light, delicate and elegant with a green fruit and citrus character 6 x 75cl 6 x 75cl 6 x 75cl

FOR OUR FULL RANGE CLICK HERE CLASSIC RECIPES

801568 Leek & Potato Soup 19.8.2020 Published 03/08/2020 LEEKLeek & Potato & POTATO Soup SOUP A rich hearty soup with potato, leek & thyme, finished with cream & butter

Serves 1 Code Description Qty Units mise en place / Preparation F 57469 Brakes Potato & Leek Soup 1 ea F 33345 La Boulangerie Part Baked Finedors 1 ea Baked to order C 10481 Curly Parsley 1 g Chopped

Allergens Contained in this recipe Celery No Sesame May Crustaceans No Soya No Egg No Sulphites Yes Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 4 mins Nutrition (pre-cooking) 1 Heat the soup by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 377.2 2 Bake the finedors as per the manufacturer's guidelines to core temp Energy per Portion (kj) 1573.9 3 Pour soup into a bowl, sprinkle with parsley and serve alongside the bread Protein per Portion 6.5 Carbohydrate per Portion 36.9 Sugars per Portion 6 Fat per Portion 21.6 Saturates per Portion 14.1 Fibre per Portion 4.4 Salt Equivalent per Ptn 2.8 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definative information on allergens & nutrition This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definitive information on allergens & nutrition CLASSIC RECIPES

801562 Mushroom in Garlic Sauce Bruschetta 19.8.2020 Published 03/08/2020 MUSHROOMMushroom In Garlic Sauce IN Bruschetta GARLIC SAUCE BRUSCHETTA Mushrooms in a creamy garlic & cheese sauce on a sourdough bruschetta

Serves 1 Code Description Qty Units mise en place / Preparation F 129072 Brakes Mushrooms in Garlic Sauce 1 ea F 113099 La Boulangerie Artisan Plain Sourdough Loaves 50 g Cut into triangular wedges C 74831 Mixed Micro-Greens 2 g Washed

Allergens Contained in this recipe Celery No Sesame May Crustaceans No Soya May Egg May Sulphites No Fish No Wheat Yes Lupin No Barley Yes Milk Yes Oats No Molluscs No Rye Yes Mustard No Spelt No Nuts May Kamut No Peanuts May Gluten Yes

Method Estimated Cooking Time: 4 mins Nutrition (pre-cooking) 1 Heat the mushrooms by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 368.2 2 Toast the bread or bake in the oven to warm through Energy per Portion (kj) 1543.7 3 Place bread in the middle of the plate, pour over the pouch of mushrooms Protein per Portion 13.1 4 Sprinkle over the micro-greens and serve Carbohydrate per Portion 41.9 Sugars per Portion 6.6 Fat per Portion 15.4 Saturates per Portion 9.1 Fibre per Portion 5 Salt Equivalent per Ptn 2.2 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801609 Supergreen Super Salad with Toasted Seeds 19.8.2020 Published 03/08/2020 SUPERGREENSupergreen Super Salad SALADWith Toasted WITH Seeds TOASTED SEEDS Bulgur wheat and red quinoa with edamame beans and kale in a mint, parsley and coriander dressing, finished with toasted seeds Serves 1 Code Description Qty Units mise en place / Preparation C 129204 Brakes Supergreen & Quinoa Salad 80 g A 130609 Brakes Toasted Seeds & Grains Topper 20 g C 10473 Spring Onions Bunch 10 g Wash and slice A 127292 Supernature Lemon Infused Cold Pressed Rapeseed Oil5 ml

Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya Yes Egg No Sulphites Yes Fish No Wheat Yes Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts May Kamut No Peanuts May Gluten Yes

Method Estimated Cooking Time: 3 mins Nutrition (pre-cooking) 1 Spoon the salad into the middle of chosen bowl Energy per Portion (kcal) 288 2 Top with spring onions and seeds, and finish with a drizzle of lemon oil Energy per Portion (kj) 1201.4 Protein per Portion 9.1 Carbohydrate per Portion 19.1 Sugars per Portion 0.6 Fat per Portion 18.5 Saturates per Portion 2.2 Fibre per Portion 4.6 Salt Equivalent per Ptn 0.6 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans Yes

801564 Thai Fishcakes with Sweet Chilli Dipping Sauce 19.8.2020 Published 03/08/2020 THAIThai Fishcakes FISHCAKES With Sweet Chilli Dipping Sauce Spicy Thai fishcakes, drizzled with a sweet chilli sauce

Serves 1 Code Description Qty Units mise en place / Preparation F 130353 Ocean Pearl Thai Fishcakes 3 ea A 86972 Pan Asia Thai Sweet Chilli Dipping Sauce 25 g C 10451 Red Chard 15 g Washed C 10473 Spring Onions Bunch 5 g Finely chopped C 114218 Lemons 0.6 ea Cut a lemon into 6 wedges Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg No Sulphites No Fish Yes Wheat No Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 4 mins Nutrition (pre-cooking) 1 Cook the fishcakes by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 257.5 2 Place chard in centre of plate Energy per Portion (kj) 805.8 3 Arrange fishcakes on the chard, add the lemon wedge Protein per Portion 15.7 4 Drizzle over the sweet chilli sauce, sprinkle with the spring onions and serve Carbohydrate per Portion 21 Sugars per Portion 10 Fat per Portion 4.8 Saturates per Portion 0.1 Fibre per Portion 0.8 Salt Equivalent per Ptn 0.7 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801569 Breaded King Prawns with Chilli, Lime & Coriander Dip 19.8.2020 Published 03/08/2020 BREADEDBreaded King Prawns KING With Chilli,PRAWNS Lime & Coriander Dip Golden crumbed king prawns, served with a green chilli, coriander, lime & mint dip

Serves 1 Code Description Qty Units mise en place / Preparation F 129332 M&J Seafood Gluten-Free Breaded Argentinean King Prawns125 g A 116334 BD Foods Green Chilli, Coriander, Lime & Mint 25 g Place in a ramekin C 10527 Roquette 10 g Washed C 114212 Chillies Red 3 g Thinly sliced C 10473 Spring Onions Bunch 3 g Thinly sliced C 114218 Lemons 0.6 ea Cut a lemon into 6 wedges Allergens Contained in this recipe Celery No Sesame No Crustaceans Yes Soya No Egg No Sulphites Yes Fish No Wheat No Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 4 mins Nutrition (pre-cooking) 1 Cook the king prawns by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 230.5 2 Place roquette in centre of the plate, arrange prawns around leaf Energy per Portion (kj) 967.4 3 Add ramekin of dip and lemon wedge Protein per Portion 13.8 4 Sprinkle over the sliced chillies and spring onions and serve Carbohydrate per Portion 22.2 Sugars per Portion 2.6 Fat per Portion 9 Saturates per Portion 0.6 Fibre per Portion 3.5 Salt Equivalent per Ptn 1.5 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801565 Buttermilk Chicken Wings with Ranch Dressing 19.8.2020 Published 03/08/2020 BUTTERMILKButtermilk Chicken Wings CHICKEN With Ranch Dressing WINGS Golden crunchy buttermilk chicken wings, carrot and celery batons, served with a creamy ranch dipping sauce

Serves 1 Code Description Qty Units mise en place / Preparation F 127407 Brakes Cooked Buttermilk Chicken Wings 200 g A 113120 Lion Buttermilk Ranch Dressing 25 g Place into a dipping pot C 10228 Celery 25 g Cut into batons C 450693 Carrots 25 g Cut into batons

Allergens Contained in this recipe Celery Yes Sesame No Crustaceans No Soya No Egg Yes Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 5 mins Nutrition (pre-cooking) 1 Cook the chicken wings by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 648.5 2 Line a serving bowl with greaseproof paper Energy per Portion (kj) 2704.8 3 Place the wings on the bowl Protein per Portion 31.1 4 Put the bowl of wings onto a plate alongside a pot of ranch dressing and the vegetable batons Carbohydrate per Portion 33.7 Sugars per Portion 5.4 Fat per Portion 43.9 Saturates per Portion 6.7 Fibre per Portion 2.3 Salt Equivalent per Ptn 1.6 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801566 Lamb Samosa with Mango Chutney 19.8.2020 Published 03/08/2020 LAMBLamb Samosa SAMOSAS With Mango Chutney Lightly spiced, crispy lamb samosas with a cool mango chutney

Serves 1 Code Description Qty Units mise en place / Preparation F 131487 The Authentic Food Co Lamb Samosa 2 ea A 114844 Geeta's Premium Mango Chutney Medium 1.5kg 25 g Place into a dipping pot C 10527 Roquette 10 g Washed C 114212 Chillies Red 3 g Finely chopped C 10473 Spring Onions Bunch 5 g Finely chopped Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya Yes Egg No Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 8 mins Nutrition (pre-cooking) 1 Cook the samosas by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 259.6 2 Place roquette in centre of the plate and arrange samosas around leaf Energy per Portion (kj) 1093.6 3 Add the pot of chutney, sprinkle over the chillies and spring onion and serve Protein per Portion 12.9 Carbohydrate per Portion 36.8 Sugars per Portion 15.5 Fat per Portion 5.7 Saturates per Portion 3.1 Fibre per Portion 5 Salt Equivalent per Ptn 1.8 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801567 Halloumi Fries with Aioli 19.8.2020 Published 03/08/2020 HALLOUMIHalloumi Fries With FRIESAioli Deliciously moreish sticks of halloumi in a batter and breadcrumb coating, served with a garlic aioli dipping sauce

Serves 1 Code Description Qty Units mise en place / Preparation F 130260 Innovate Breaded Halloumi Fries 100 g C 129213 Brakes Garlic Aioli 25 g Place into a dipping pot C 10527 Roquette 10 g Washed

Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya Yes Egg Yes Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 3 mins Nutrition (pre-cooking) 1 Cook the halloumi fries by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 435.8 2 Line a serving bowl with greaseproof paper Energy per Portion (kj) 1814 3 Place the halloumi in the bowl Protein per Portion 15.3 4 Put the bowl of fries onto a plate alongside a pot of the aioli and the roquette leaf Carbohydrate per Portion 24.2 Sugars per Portion 1 Fat per Portion 30.6 Saturates per Portion 9.6 Fibre per Portion 1.3 Salt Equivalent per Ptn 2.1 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801610 Gobi Dhansak with Cauliflower Rice 19.8.2020 Published 03/08/2020 GOBIGobi Dhansak DHANSAK With Cauliflower WITH Rice CAULIFLOWER RICE Cauliflower florets, butternut squash, split peas and lentils in a mildly spiced curry sauce served with a cauliflower rice, a chapati and mango chutney Serves 1 Code Description Qty Units mise en place / Preparation F 126221 Brakes Butternut Gobi Dhansak 1 ea Defrost F 124529 Pinguin Cauliflower Rice with Parsley 1 ea F 120202 La Boulangerie Chapati 1 ea Defrost A 111777 Brakes Mango Chutney 40 g Place in a suitable dish/ramekin

Allergens Contained in this recipe Celery No Sesame May Crustaceans No Soya No Egg No Sulphites Yes Fish No Wheat Yes Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts May Kamut No Peanuts May Gluten Yes

Method Estimated Cooking Time: 10 mins Nutrition (pre-cooking) 1 Heat the curry as per manufacturer's instruction Energy per Portion (kcal) 492.3 2 Heat the cauliflower rice by following the manufacturer's instruction Energy per Portion (kj) 2076.9 3 Heat the chapati as per manufacturer's instruction Protein per Portion 16.6 4 Plate the rice and curry in a suitable plate/bowl Carbohydrate per Portion 82.1 5 Serve the chapati and chutney on the side Sugars per Portion 39.4 Fat per Portion 7.2 Saturates per Portion 0.9 Fibre per Portion 16.1 Salt Equivalent per Ptn 3.6 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans Yes

801579 Mac & Cheese Quiche with Salad 19.8.2020 Published 03/08/2020 MACMac & Cheese & CHEESE Quiche With QUICHESalad Shortcrust pastry case filled with macaroni & four cheeses, served with salad and a honey mustard dressing

Serves 1 Code Description Qty Units mise en place / Preparation F 129221 Brakes 4" Individual Macaroni & Four Cheese Quiche 1 ea Defrost C 112944 Bistro Salad Mix 50 g Wash and drain C 10364 Red Cherry Tomatoes 30 g Cut in half C 10230 Cucumber 45 g Cut into slices A 87444 Brakes Honey & Mustard Dressing 15 ml Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg Yes Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 15 mins Nutrition (pre-cooking) 1 Heat the quiche as per manufacturer's cooking guidelines until core temperature has been achieved Energy per Portion (kcal) 854 2 Mix salad, cucumber and tomatoes together Energy per Portion (kj) 3557.6 3 Dress with the honey and mustard dressing Protein per Portion 21.1 4 Arrange the quiche on a plate Carbohydrate per Portion 70.3 5 Place the dressed salad on the side of the quiche Sugars per Portion 7.1 Fat per Portion 53.1 Saturates per Portion 23 Fibre per Portion 4.4 Salt Equivalent per Ptn 2 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801577 Cod & Chips with Mushy Peas 19.8.2020 Published 03/08/2020 CODCod & Chips & CHIPS With Mushy Peas Atlantic cod in a golden crisp gluten free batter and chunky cut chips, with mushy peas and tartare sauce

Serves 1 Code Description Qty Units mise en place / Preparation F 129320 M&J Seafood Gluten-Free Battered MSC Atlantic Cod Fillet1 ea F 111374 Brakes Gourmet Chunky Cut Chips 200 g A 28979 Brakes Mushy Processed Peas 75 g A 89732 Brakes Tartare Sauce 25 g Place in a ramekin C 114218 Lemons 0.3 ea Cut a lemon into 6 wedges C 10481 Curly Parsley 1 g Chopped Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg Yes Sulphites No Fish Yes Wheat No Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 10 mins Nutrition (pre-cooking) 1 Cook the cod by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 777.3 2 Oven bake or deep-fry the chips as per the manufacturer's cooking guidelines to core temp Energy per Portion (kj) 3258.9 3 Heat the peas as per the manufacturer's cooking guidelines to core temp Protein per Portion 28.4 4 Arrange the chips in the centre of the plate and place the cod on top Carbohydrate per Portion 87.3 5 Add the lemon, mushy peas and ramekin of tartare sauce to the plate. Sprinkle with parsley and serve Sugars per Portion 7.5 Fat per Portion 32.6 Saturates per Portion 2.9 Fibre per Portion 8.6 Salt Equivalent per Ptn 3.1 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801591 Chicken Tikka Masala 19.8.2020 Published 03/08/2020 CHICKENChicken Tikka Masala TIKKA MASALA Chicken Tikka Masala served with rice, mango chutney, tzatziki and a naan bread

Serves 1 Code Description Qty Units mise en place / Preparation F 34361 Brakes Chicken Tikka Masala 1 ea F 3795 Brakes Long Grain Rice Portions 1 ea F 4198 La Boulangerie Chota Naan 1 ea Warm A 89121 Brakes Mango Chutney 30 g Spoon into a ramekin C 11214 Brakes Tzatsiki 20 g Allergens Contained in this recipe Celery No Sesame May Crustaceans No Soya No Egg No Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 5 mins Nutrition (pre-cooking) 1 Cook tikka masala as per manufacturer's instructions until core temperature has been achieved Energy per Portion (kcal) 739.5 2 Cook the rice as per manufacturer's instructions until core temperature has been achieved Energy per Portion (kj) 3111.2 3 Open each pouch and pour contents into two separate bowls Protein per Portion 30.8 4 Spoon over tzatziki over the tikka masala Carbohydrate per Portion 100.3 5 Serve with the mango chutney and naan bread Sugars per Portion 23.1 Fat per Portion 22.2 Saturates per Portion 7.4 Fibre per Portion 7.8 Salt Equivalent per Ptn 2.6 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801578 Slow Cooked Steak Pie with Red Wine Gravy 19.8.2020 Published 03/08/2020 SLOWSlow Cooked COOKED Steak Pie With STEAK Red Wine GravyPIE Butter enriched shortcrust pastry filled with chunks of steak in rich red wine gravy, with chunky chips and peas

Serves 1 Code Description Qty Units mise en place / Preparation F 32618 Brakes Fully Baked Steak Square Pies 1 ea F 111374 Brakes Gourmet Chunky Cut Chips 200 g F 128742 Brakes Beef and Red Wine Gravy 1 ea F 4599 Brakes Garden Peas 75 g Pre-cooked & blanched

Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg No Sulphites No Fish No Wheat Yes Lupin No Barley Yes Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 6 mins Nutrition (pre-cooking) 1 Cook the pie by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 1202.7 2 Oven bake or deep-fry the chips as per the manufacturer's cooking guidelines to core temp Energy per Portion (kj) 5038.7 3 Heat the gravy in the microwave as per manufacturer's cooking guidelines to core temp Protein per Portion 35.1 4 Heat the peas to core temp Carbohydrate per Portion 138.4 5 Place the pie, chips and peas on a serving plate Sugars per Portion 15.3 6 Pour the gravy over half the pie and serve Fat per Portion 53.6 Saturates per Portion 19.8 Fibre per Portion 13 Salt Equivalent per Ptn 4.3 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801586 Pulled Ham Hock Hash with Fried Egg 19.8.2020 Published 03/08/2020 PULLEDPulled Ham Hock HAM Hash WithHOCK Fried Egg HASH Pulled cured ham hock with herby potatoes and onions, topped a fried egg

Serves 1 Code Description Qty Units mise en place / Preparation F 110768 Brakes Pulled Ham Hock 50 g Defrost F 30080 Brakes Seasoned Herby Potato Dice 200 g C 10224 Red Onions 30 g Finely dice F 30866 Brakes Freeflow Spinach Leaves 30 g A 16392 Brakes 18 British Free Range Fresh Medium Eggs 1 ea C 10481 Curly Parsley 1 g Chopped Allergens Contained in this recipe A 350094 Brakes Sunflower Oil 30 ml Celery No Sesame No Crustaceans No Soya No Egg Yes Sulphites No Fish No Wheat Yes Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 8 mins Nutrition (pre-cooking) 1 Heat a small frying pan with a little oil Energy per Portion (kcal) 698.6 2 Cook the potatoes by following the manufacturer's cooking guidelines to core temp Energy per Portion (kj) 2913 3 Sauté the onions until golden brown, add the cooked potato, ham hock and spinach. Ensure core temperature has been achieved Protein per Portion 23.9 4 Toss ingredients together and check seasoning Carbohydrate per Portion 49 5 In a separate pan fry the egg Sugars per Portion 3.4 6 Place the hash mix into a serving bowl and top with the fried egg Fat per Portion 44.3 7 Sprinkle with chopped parsley and serve Saturates per Portion 9.4 Fibre per Portion 4.9 Salt Equivalent per Ptn 1.8 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801606 Lamb Koftas with Chilli & Garlic Aioli 19.8.2020 Published 03/08/2020 LAMBLamb Koftas KOFTAS With Chilli & Garlic Aioli Moroccan style seasoned lamb koftas served with a chilli and garlic aioli, kaleslaw and a warm sourdough pitta

Serves 1 Code Description Qty Units mise en place / Preparation F 112653 Brakes Lamb Kofta 2 ea C 129213 Brakes Garlic Aioli 30 g F 123352 La Boulangerie Sourdough & Ancient Grain Pitta 1 ea C 10332 Little Gem Lettuces 20 g Wash & shred C 114218 Lemons 25 g Cut into quarters C 112409 Brakes Kaleslaw 50 g Allergens Contained in this recipe C 130619 Sibas Sun Dried Tomato Halves 30 g Celery No Sesame May A 112724 Blue Dragon Sriracha Hot Chilli Sauce 700ml 2 g Crustaceans No Soya No Egg Yes Sulphites No Fish No Wheat Yes Lupin No Barley No Milk No Oats No Molluscs No Rye Yes Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 12 mins Nutrition (pre-cooking) 1 Pre-heat the oven 180°C Energy per Portion (kcal) 874.7* 2 Place the koftas onto a baking sheet lined with parchment and put in the oven Energy per Portion (kj) 3640.6* 3 Cook for approx. 15 mins or until core temperature is reached (turn the lamb koftas occasionally during cooking) Protein per Portion 31.1* 4 Warm the pitta bread in a microwave on high speed for approx. 15 seconds, remove and cut the pitta to create a pocket Carbohydrate per Portion 56.1* 5 Make a bed with the kaleslaw and little gem top with the kofta Sugars per Portion 7.9* 6 Drizzle chilli sauce on top Fat per Portion 56.4* 7 Serve with aioli in a ramekin with the pitta and lemon wedge on side Saturates per Portion 15.1* Fibre per Portion 8* Salt Equivalent per Ptn 2.7* * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801580 Chicken Yeeros Pizza 19.8.2020 Published 03/08/2020 CHICKENChicken Yeeros PizzaYEEROS PIZZA Stonebaked pizza topped with authentic Greek yeeros, peppers & sweetcorn, drizzled with garlic mayonnaise

Serves 1 Code Description Qty Units mise en place / Preparation F 125080 Megas Yeeros Chicken Yeeros 80 g F 33827 Brakes Stonebaked Pizza Base with Tomato Sauce approx.1 10''ea Defrost pizza base F 4793 Brakes Sliced Mixed Peppers 30 g F 3243 Brakes Sweetcorn 20 g F 3761 Brakes Shredded Mozzarella & Cheddar Cheese Mix 45 g A 87186 Brakes Garlic Mayonnaise 20 ml Decant into a drizzle bottle Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya Yes Egg Yes Sulphites No Fish No Wheat Yes Lupin No Barley Yes Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 12 mins Nutrition (pre-cooking) 1 On the pizza base arrange the yeeros, peppers and sweetcorn Energy per Portion (kcal) 776.3 2 Sprinkle the cheese evenly over the pizza Energy per Portion (kj) 3256.2 3 Cook in the oven as per the pizza base's manufacture's cooking guidelines, until all elements are cooked through and the Protein per Portion 47 cheese is bubbling Carbohydrate per Portion 75.1 4 Remove from oven and drizzle over the garlic mayonnaise Sugars per Portion 5 5 Serve on a pizza plate or in a pizza box if take-away Fat per Portion 30.9 Saturates per Portion 11.6 Fibre per Portion 6.1 Salt Equivalent per Ptn 4 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

CHIPS ONION RINGS 1 Brakes Medium Cut Chips 7/16 H 4 Brakes Battered Onion Rings H F 3894 6 x 2.5kg F 4249 1 x 1kg Contains none of the 14 food allergens Contains gluten and wheat

2 Brakes Random Cut Skin on Chips H 5 Brakes Giant Whole Battered Onion Rings H F 110934 4 x 2.5kg F 30926 1 x 500g Contains none of the 14 food allergens Contains gluten and wheat

3 Brakes Gourmet Chunky Cut Chips H 6 Brakes Giant Whole Beer Battered Onion Rings H F 111374 4 x 2.5kg F 32638 1 x 500g Contains none of the 14 food allergens Contains wheat, barley and gluten

1 2 3 4 5 6

This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definitive information on allergens & nutrition SIDECLASSIC DISH MENU – SIDE DISH

801430 Crisp Side Salad 29.6.2020 Published 01/06/2020 CRISPCrisp Side SIDESalad SALAD

Serves 1 Code Description Qty Units mise en place / Preparation C 10332 Little Gem Lettuces 40 g Washed C 10364 Red Cherry Tomatoes 30 g Cut in half C 10230 Cucumber 20 g Sliced C 10473 Spring Onions Bunch 10 g Shredded A 89712 Brakes French Dressing 10 ml Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg No Sulphites No Fish No Wheat No Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 0 Nutrition (pre-cooking) 1 Place a salad into a bowl dress with the dressing and serve Energy per Portion (kcal) 34.7 Energy per Portion (kj) 144.2 Protein per Portion 0.9 Carbohydrate per Portion 3.2 Sugars per Portion 3.1 Fat per Portion 1.8 Saturates per Portion 0.2 Fibre per Portion 1 Salt Equivalent per Ptn 0.2 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801401 Garlic Bread Slices 29.6.2020 Published 01/06/2020 GARLICGarlic Bread SlicesBREAD Slices of warm baguette with a melting garlic & parsely topping

Serves 1 Code Description Qty Units mise en place / Preparation F 32000 La Boulangerie Garlic & Parsley Bread Slices 3 ea Cook from frozen

Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya May Egg No Sulphites No Fish No Wheat Yes Lupin No Barley No Milk May Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 0 Nutrition (pre-cooking) 1 Follow manufacturers cooking guide Energy per Portion (kcal) 229 2 Serve 3 slices on your chosen plate Energy per Portion (kj) 958.1 3 Garnish as desired Protein per Portion 4.8 Carbohydrate per Portion 26 Sugars per Portion 2.1 Fat per Portion 11.3 Saturates per Portion 3.4 Fibre per Portion 2.1 Salt Equivalent per Ptn 0.5 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

1 F 113111 Gluten Free Sticky Toffee 5 F 123052 Kir Royale Flavour 1 5 Puddings Cheesecake 1 x 12 1 x 24ptn Medal winner at the 2016 Free From An alcohol flavoured cheesecake which Eating Out Of Home Awards! With happens to be gluten free. Each portion chopped dates for a rich, sweet taste and is pre-cut and in a refined rectangular a wonderful sticky texture. format with popping candy in the gluten free base 2 F 121612 Vegan & Gluten Free Raspberry Frangipane Tart 6 F 113349 Maheso Pre-fried Filled 1 x 14ptn Mini Churros 2 6 An on-trend vegan and gluten-free 1 x 1.4kg dessert - a pastry base filled with A traditional breakfast, dessert or snack. raspberry jam and almond frangipane, Crisp, tender and soft filled with caramel. topped with raspberries and almond Either bake from frozen or deep fry flakes 7 F 34736 Braeburn Apple & 3 F 129014 Honeycomb Cheesecake Blackberry Flapjack Crumbles 1 x 14ptn 1 x 12 A biscuit base topped with a white Topping made with rolled jumbo oats, chocolate baked cheesecake topped with demerera sugar and golden syrup. 3 7 pieces of chocolate coated honeycomb and a dark chocolate drizzle 8 F 113346 Hot Rocky Road Chocolate Roulade Puddings 4 F 125227 Perfectly Baked Vegan 1 x 18ptn Apple Tart Individually-portioned, rolled-sponge 1 x 12 roulade A round tart made with vegan shortcrust pastry and topped with juicy apple slices F 130797 Jaffa Cake Cake and flaked almonds. 1 x 14 ptn 4 8 Three layers of orange flavoured sponge layered with an orange flavour gel filled and side masked with chocolate icing

801574 Mushroom Garlic & Thyme Soup 19.8.2020 Published 03/08/2020 MUSHROOMMushroom Garlic & Thyme GARLIC Soup & THYME SOUP A rich creamy mushroom soup, flavoured with garlic and thyme, served with sourdough bread and butter

Serves 1 Code Description Qty Units mise en place / Preparation F 57468 Brakes Mushroom Soup 1 ea F 113099 La Boulangerie Artisan Plain Sourdough Loaves 40 g Pre-baked - 1/10 of a loaf C 78252 Lakeland Butter Portions 2 ea C 70221 Brakes Fresh Whipping Cream 10 ml C 10481 Curly Parsley 1 g Chopped Allergens Contained in this recipe Celery No Sesame May Crustaceans No Soya May Egg May Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye Yes Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 4 mins Nutrition (pre-cooking) 1 Heat the soup by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 461.6 2 Pour soup into a bowl, add a drizzle of cream and sprinkle with parsley Energy per Portion (kj) 1919.5 3 Place bread, bowl and butter on a underplate, and serve Protein per Portion 8.7 Carbohydrate per Portion 32 Sugars per Portion 11.3 Fat per Portion 32.6 Saturates per Portion 16.5 Fibre per Portion 3 Salt Equivalent per Ptn 3.8 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801563 Mushroom Arancini with Sriracha Mayo 19.8.2020 Published 03/08/2020 MUSHROOMMushroom Arancini With ARANCINI Sriracha Mayo Porcini mushroom and mascarpone arancini balls, served with salad and a spicy sriracha mayo

Serves 1 Code Description Qty Units mise en place / Preparation F 129077 Brakes Porcini Mushroom Arancini 3 ea C 10527 Roquette 10 g Washed C 10364 Red Cherry Tomatoes 15 g Cut in half C 10230 Cucumber 15 g Slice in half on the angle A 89727 Brakes French Dressing (Reduced Fat) 5 g A 89703 Brakes Real Mayonnaise 20 g Mix together mayo & sriracha in a ramekin Allergens Contained in this recipe A 112724 Blue Dragon Sriracha Hot Chilli Sauce 700ml 5 g Celery No Sesame May Crustaceans No Soya No Egg Yes Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts May Kamut No Peanuts May Gluten Yes

Method Estimated Cooking Time: 3 mins Nutrition (pre-cooking) 1 Cook the arancini by following the manufacturers cooking guidelines to core temp Energy per Portion (kcal) 433 2 Place the salad ingredients into a bowl and dress with French dressing Energy per Portion (kj) 1813.4 3 Arrange the salad in the centre of the plate and add ramekin of sauce Protein per Portion 6.6 4 Place arancini on the salad leaves and serve Carbohydrate per Portion 50.7 Sugars per Portion 4.1 Fat per Portion 22 Saturates per Portion 7.2 Fibre per Portion 2 Salt Equivalent per Ptn 1.1 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801607 Sweet Potato Falafel with Houmous & Lebanese Style Slaw 19.8.2020 Published 03/08/2020 SWEETSweet Potato POTATO Falafel With Houmous FALAFEL & Lebanese Style Slaw Spicy falafels with chunks of sweet potato, chickpeas and Indian spices served with a Moroccan inspired houmous and a Lebanese style coleslaw Serves 1 Code Description Qty Units mise en place / Preparation C 129210 Brakes Moroccan Inspired Houmous 30 g C 118706 Coleslaw Mix 3mm Cut 30 g A 127292 Supernature Lemon Infused Cold Pressed Rapeseed Oil1 ml F 129174 Gosh! Sweet Potato Falafel Bites 66 g A 127162 Meridian Light Tahini 454g 5 ml A 21856 Prep Premium Toasted Sesame oil 1 ml Allergens Contained in this recipe A 89973 Blue Dragon Hot Sweet Chilli Sauce 1L 2 ml Celery No Sesame Yes C 105597 Micro Coriander BB 1 g Crustaceans No Soya No C 114218 Lemons 25 g Juice Egg No Sulphites No Fish No Wheat May Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 5 mins Nutrition (pre-cooking) 1 Oven cook the falafel as per the package instruction Energy per Portion (kcal) 292.1 2 Meanwhile put the slaw into a bowl along with the lemon juice, tahini and sesame oils - mix well Energy per Portion (kj) 1213.9 3 Spread the houmous onto your chosen dish, top with the slaw Protein per Portion 7 4 Place the falafel balls on top and finish with the chilli sauce, lemon oil and coriander Carbohydrate per Portion 25.3 Sugars per Portion 9.6 Fat per Portion 18.4 Saturates per Portion 2 Fibre per Portion 2.7* Salt Equivalent per Ptn 1 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans Yes

801561 Bacalao Cod Fish Balls with Pickled Watermelon & Garlic Aioli 19.8.2020 Published 03/08/2020 BACALAOBacalao Cod Fish CODBalls With FISH Pickled BALLS Watermelon & Garlic Aioli Spanish style cod fish balls with a seaweed salad, pickled watermelon & garlic aioli

Serves 1 Code Description Qty Units mise en place / Preparation F 131141 Dockside Bacalao Style Cod Fish Balls 5 ea F 130951 Goma Wakame Sesame Seaweed 25 g Defrost C 129213 Brakes Garlic Aioli 30 ml Place in a ramekin C 114218 Lemons 0.6 ea Cut a lemon into 6 wedges C 10527 Roquette 10 g Washed C 114212 Chillies Red 3 g Finely chopped Allergens Contained in this recipe C 10473 Spring Onions Bunch 5 g Finely chopped Celery No Sesame Yes C 131355 Pickled Watermelon 30 g Crustaceans Yes Soya Yes Egg Yes Sulphites Yes Fish Yes Wheat Yes Lupin No Barley No Milk May Oats No Molluscs Yes Rye No Mustard Yes Spelt No Nuts May Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 4 mins Nutrition (pre-cooking) 1 Cook the fish balls by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 287.2 2 Mix the seaweed and roquette together and place in centre of the plate Energy per Portion (kj) 1185.9 3 Arrange the cod balls and melon around the salad Protein per Portion 8.7 4 Add the ramekin of aioli and lemon wedge Carbohydrate per Portion 16.2 5 Sprinkle with chillies and spring onion and serve Sugars per Portion 10.1 Fat per Portion 20.6 Saturates per Portion 1.9 Fibre per Portion 0.5* Salt Equivalent per Ptn 1.8 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801570 Breaded Calamari with Garlic Aioli 19.8.2020 Published 03/08/2020 BREADEDBreaded Calamari CALAMARI With Garlic Aioli Tender squid strips, coated in a gluten free breadcrumb with salad and a garlic aioli dip

Serves 1 Code Description Qty Units mise en place / Preparation F 129330 Gluten Free Breaded Calamari Strips 100 g C 129213 Brakes Garlic Aioli 30 ml In a Dip pot C 114218 Lemons 0.6 ea Cut into 6 wedges C 10527 Roquette 10 g Washed C 114212 Chillies Red 3 g Finely chopped C 10473 Spring Onions Bunch 5 g Finely chopped Allergens Contained in this recipe Celery No Sesame No Crustaceans May Soya No Egg Yes Sulphites No Fish May Wheat No Lupin No Barley No Milk No Oats No Molluscs Yes Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 4 mins Nutrition (pre-cooking) 1 Cook the calamari as per the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 409.9 2 Place the roquette in centre of the plate Energy per Portion (kj) 1704.8 3 Arrange the calamari around the roquette Protein per Portion 11.3 4 Add the dip pot of Aioli and lemon wedge Carbohydrate per Portion 18.3 5 Sprinkle with chillies and spring onion and serve Sugars per Portion 2.8 Fat per Portion 30.5 Saturates per Portion 2.9 Fibre per Portion 0.5 Salt Equivalent per Ptn 1.6 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801571 Chicken Gyozas with Asian Slaw 19.8.2020 Published 03/08/2020 CHICKENChicken Gyozas WithGYOZAS Asian Slaw Japanese-style chicken and vegetable dumplings with an Asian style coleslaw and a Korean BBQ sauce

Serves 1 Code Description Qty Units mise en place / Preparation F 129000 Ajinomoto Chicken Gyoza (1 x 10 x 30) 100 g C 118706 Coleslaw Mix 3mm Cut 60 g Mix with the chilli, coriander, lime sauce A 116334 BD Foods Green Chilli, Coriander, Lime & Mint 10 ml C 113885 Herb Bunched Coriander 1 g Picked into sprigs A 124059 Lion Korean BBQ Sauce 1 Litre 25 g Allergens Contained in this recipe Celery No Sesame Yes Crustaceans May Soya Yes Egg May Sulphites No Fish No Wheat Yes Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 3 mins Nutrition (pre-cooking) 1 Cook the gyozas by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 268 2 Place coleslaw in the middle of plate Energy per Portion (kj) 1122.8 3 Arrange the gyozas around the slaw Protein per Portion 8.8 4 Drizzle over the Korean sauce over the dish, finish with picked coriander sprig and serve Carbohydrate per Portion 33.2 Sugars per Portion 13.6 Fat per Portion 10.1 Saturates per Portion 3 Fibre per Portion 1.6* Salt Equivalent per Ptn 1.9 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801572 Rarebit Topped Spanish Style Meatballs 19.8.2020 Published 03/08/2020 RAREBITRarebit Topped TOPPEDSpanish Style MeatballsSPANISH STYLE MEATBALLS Pork, sundried tomato & basil meatballs in a spicy Spanish style tomato & herb sauce with a rich cheese topping, on sourdough toast Serves 1 Code Description Qty Units mise en place / Preparation C 74904 Brakes Meatballs in Spanish Style Sauce 100 g C 74903 Brakes Hot Mustard Rarebit Topper 30 g F 113099 La Boulangerie Artisan Plain Sourdough Loaves 40 g Pre-baked - 1/10 of a loaf C 10481 Curly Parsley 1 g Chopped

Allergens Contained in this recipe Celery No Sesame May Crustaceans No Soya May Egg Yes Sulphites No Fish No Wheat Yes Lupin No Barley Yes Milk Yes Oats No Molluscs No Rye Yes Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 2 mins Nutrition (pre-cooking) 1 Place the meatballs in a ovenproof dish and top with Rarebit mixture Energy per Portion (kcal) 430.8 2 Place into a hot oven at 200°C until core temp achieved Energy per Portion (kj) 1795.1 3 Place hot dish on an underplate with the bread, sprinkle with parsley and serve Protein per Portion 14.8 Carbohydrate per Portion 31.3 Sugars per Portion 6.8 Fat per Portion 26.6 Saturates per Portion 6.4 Fibre per Portion 4.1 Salt Equivalent per Ptn 2.5 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801573 Pickled Watermelon with Parma Ham 19.8.2020 Published 03/08/2020 PICKLEDPickled Watermelon WATERMELON With Parma Ham WITH PARMA HAM Pickled watermelon with Parma ham, drizzled with a sweet pomegranate molasses and served with micro-greens

Serves 1 Code Description Qty Units mise en place / Preparation C 131355 Pickled Watermelon 60 g C 116160 Parma Ham Slices 2 ea C 74831 Mixed Micro-Greens 10 g A 119113 Pomegranate Molasses 10 g

Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg No Sulphites Yes Fish No Wheat No Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 1 min Nutrition (pre-cooking) 1 Interweave the ham and melon in the centre of the plate Energy per Portion (kcal) 138 2 Sprinkle over the micro-greens Energy per Portion (kj) 581.1 3 Drizzle the molasses around the dish and serve Protein per Portion 6.8 Carbohydrate per Portion 18.6 Sugars per Portion 15.2 Fat per Portion 3.9 Saturates per Portion 1.3 Fibre per Portion 0.4 Salt Equivalent per Ptn 1.1 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801618 Meatless Farm Cheese & BBQ pulled Jackfruit Burger 19.8.2020 Published 03/08/2020 MEATLESSMeatless Farm Cheese FARM & Bbq CHEESEPulled Jackfruit & Burger BBQ PULLED JACKFRUIT BURGER A vegan burger from the Meatless Farm Company, in a vegan brioche bun and topped with pulled BBQ jackfruit

Serves 1 Code Description Qty Units mise en place / Preparation F 129002 The Meatless Farm Co. Plant-based Burgers 1 ea F 125668 La Boulangerie Vegan Brioche Style Burger Bun 1 ea Defrost and slice through the middle A 126924 Lion Premium Vegan Mayo 1 Litre 50 g C 10332 Little Gem Lettuces 0.5 ea Wash and pick leaves C 13010 Beef Tomatoes 10 g Thinly sliced C 10224 Red Onions 15 g Peeled & thinly sliced Allergens Contained in this recipe C 125675 Brakes Pulled BBQ Jackfruit 60 g Celery No Sesame No C 122001 Violife Mature Flavour Slices 200g 20 g Crustaceans No Soya Yes Egg May Sulphites No Fish No Wheat Yes Lupin No Barley May Milk May Oats May Molluscs No Rye May Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 12 mins Nutrition (pre-cooking) 1 Cook the burgers as per pack instructions Energy per Portion (kcal) 939.5 2 Lightly toast the brioche bun and squeeze some mayo on the bottom half of the bun Energy per Portion (kj) 3921.2 3 Build the gem, tomato and onion onto the base of the bun Protein per Portion 30.7 4 Heat the jackfruit through, either in a microwave or in a pan on a low heat Carbohydrate per Portion 74.8 5 Place the cooked burger on top of the salad topped bun Sugars per Portion 20 6 Spoon some of the jackfruit onto the burger Fat per Portion 55.8 7 Arrange a slice of the vegan cheese onto the jackfruit/ burger and place under a hot grill to melt Saturates per Portion 12.2 8 Place the lid of the bun on top and serve Fibre per Portion 8.8* Salt Equivalent per Ptn 3.8 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans Yes

801593 Vegetable & Soya Ragu with Linguine 19.8.2020 Published 03/08/2020 VEGETABLEVegetable & Soya Ragu & WithSOYA Linguine RAGU LINGUINE Vegan soya mince in a rich tomato sauce with aubergine, courgette, onions, and mixed peppers, combined with an Italian linguine Serves 1 Code Description Qty Units mise en place / Preparation F 122511 Little & Cull Vegan Soya Ragu 1 ea Defrost A 123388 Brakes Italian Linguine 100 g

Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya Yes Egg No Sulphites No Fish No Wheat Yes Lupin No Barley Yes Milk No Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 10 mins Nutrition (pre-cooking) 1 Bring a saucepan of water to boil and cook the pasta according to pack instructions Energy per Portion (kcal) 575.8 2 Meanwhile, place the ragu into a microwave and cook on high power for 3 mins or until core temperature is reached Energy per Portion (kj) 2432.3 3 Drain the pasta thoroughly, combine with the ragu and serve in chosen dish Protein per Portion 42 Carbohydrate per Portion 95.4 Sugars per Portion 16.1 Fat per Portion 2.8 Saturates per Portion 0.6 Fibre per Portion 5.6 Salt Equivalent per Ptn 1.3 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans Yes

801592 Oumph Salad with Chestnuts & Cranberries 19.8.2020 Published 03/08/2020 OUMPHOumph Salad WithSALAD Chestnuts WITH & Cranberries CHESTNUTS & CRANBERRIES Pulled soya pieces in a barbeque sauce, cranberries and chestnuts all mixed in a salad and served with a red onion chutney and quinoa houmous Serves 1 Code Description Qty Units mise en place / Preparation F 128103 Pulled Oumph! 80 g Defrost C 130382 Prepared Chestnuts 25 g Roughly chopped A 89849 Brakes Dried Cranberries 10 g C 129211 Brakes Quinoa Houmous 50 g A 86274 Brakes Caramelised Red Onion Chutney 20 g F 33421 Soya Beans 50 g Defrost & remove from skins Allergens Contained in this recipe A 89712 Brakes French Dressing 5 ml Celery No Sesame Yes C 450693 Carrots 50 g Peel, trim and peel into ribbons Crustaceans No Soya Yes C 10233 Radish 10 g Wash, trim and thinly slice Egg No Sulphites Yes A 35005 Brakes Sesame Seeds 1 g Toasted Fish No Wheat No C 10332 Little Gem Lettuces 0.5 ea Washed, trimmed and torn Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 8 mins Nutrition (pre-cooking) 1 Put a small pan onto a moderate heat, add 5ml of veg oil & fry the Oumph for 2 minutes Energy per Portion (kcal) 456.3 2 Mix half of the dressing with the carrot ribbons Energy per Portion (kj) 1958.9 3 Mix the remaining dressing with the soya beans, torn lettuce, chestnuts and cranberries Protein per Portion 22.6 4 Add the carrot ribbons and the Oumph then arrange the salad into your chosen bowl Carbohydrate per Portion 52.2 5 Top with chutney and the houmous Sugars per Portion 22.8* 6 Sprinkle the dish with sesame seeds and radish - serve Fat per Portion 16.2 Saturates per Portion 2 Fibre per Portion 11 Salt Equivalent per Ptn 2 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801587 Scottish Salmon with Warm Black Rice Salad 19.8.2020 Published 03/08/2020 FILLETScottish Salmon OF WithSCOTTISH Warm Black Rice SALMON Salad Pan fried salmon fillet on a black rice, quinoa & ginger salad

Serves 1 Code Description Qty Units mise en place / Preparation F 128687 M&J Seafood Scottish Salmon Fillet Suprêmes 1 ea Defrost C 112411 Brakes Black Rice, Quinoa & Ginger Salad 100 g C 102658 Micro Amaranth 2 g A 350094 Brakes Sunflower Oil 5 ml

Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya Yes Egg No Sulphites Yes Fish Yes Wheat Yes Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 8-10 mins Nutrition (pre-cooking) 1 Place a shallow pan onto a moderate heat, add the oil Energy per Portion (kcal) 519.5 2 Once hot, place the salmon fillet into the pan and cook for 2 mins on each side. Ensure core temperature has been achieved Energy per Portion (kj) 2166.3 3 Meanwhile, put the black rice salad into a microwave for 1 min on high power Protein per Portion 34.7 4 Spoon the salad mix onto your chosen plate and place the salmon on top Carbohydrate per Portion 25.1 5 Garnish with the amaranth and serve Sugars per Portion 2.2 Fat per Portion 30.2 Saturates per Portion 6.4 Fibre per Portion 2.9 Salt Equivalent per Ptn 1.2 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801601 Salmon & Pollack Fish Pie with Cheddar Mash 19.8.2020 Published 03/08/2020 SALMONSalmon & Pollack & Fish POLLACK Pie With Cheddar FISH Mash PIE Handmade fish pie with a cheesy mash topping served with lemon and tarragon peas

Serves 1 Code Description Qty Units mise en place / Preparation F 132511 Dockside Diced MSC Alaska Pollock 15x15mm 80 g F 132515 Dockside Diced Atlantic Salmon 15x15mm 80 g A 10468 Brakes Béchamel Sauce 100 ml C 10473 Spring Onions Bunch 15 g Sliced C 113880 Premium Large Chives Bunch 5 g Chopped into rings F 31559 Brakes Mashed Potato with Cracked Black Pepper 100 g Defrost Allergens Contained in this recipe C 29150 Brakes Mature White Cheddar 20 g Grated Celery No Sesame No A 88930 Brakes French Mustard 5 g Crustaceans No Soya Yes F 33947 Brakes Petits Pois 50 g Defrost Egg No Sulphites No F 127209 Lemon & Tarragon Butter Portions 1 ea Fish No Wheat Yes C 70219 Brakes Fresh Whole Milk 100 ml Lupin No Barley No A 107035 Maldon Sea Salt Flakes 1.4kg Tub 1 g Milk Yes Oats No A 29651 Brakes Cracked Black Pepper 0.5 g Molluscs No Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 20 mins Nutrition (pre-cooking) 1 Pre-heat the oven to 180°C Energy per Portion (kcal) 567.6* 2 Put the fish mix into a deep tray, cover with the milk & place a sheet of parchment on top, secure the tray with foil Energy per Portion (kj) 2359.4* 3 Place into the oven and cook for approx. 6 mins Protein per Portion 16.8* 4 Carefully remove the fish from the cooking liquor and allow to cool spread evenly on a flat tray Carbohydrate per Portion 32.6* 5 Meanwhile mix together the mash & cheese - put to one side Sugars per Portion 10.2* 6 Put the béchamel sauce into a pan and place on a low heat, stirring frequently slowly bring to the boil Fat per Portion 40.4* 7 Whisk in the mustard, followed by the spring onions & chives, stir well then fold in the cooked fish, stir gently Saturates per Portion 23.6* 8 Take off the heat and transfer to an ovenproof dish, top with the cheesy mash Fibre per Portion 3.5* 9 Place in the oven & cook for approx. 8 mins until the mash is golden brown & core temperature is reached Salt Equivalent per Ptn 2.9* 10 Heat peas in boiling water for 3 mins, drain, season and place in a dish on the side with the lemon butter * indicates incomplete information 11 Serve the fish pie in the cooking dish with the peas on the side Suitable for Vegetarians No Suitable for Vegans No

801602 Beef Featherblade with Potato, Swede & Carrot Mash 19.8.2020 Published 03/08/2020 SLOWBeef Featherblade COOKED With Potato, BEEF Swede FEATHERBLADE & Carrot Mash Featherblade of beef with a pea and mushroom broth, and a vegetable medley mash

Serves 1 Code Description Qty Units mise en place / Preparation F 122807 Slow Cooked Beef Featherblade 1 ea Defrost F 31560 Brakes Potato, Swede & Carrot Mash 180 g Defrost F 4752 Brakes Fancy Garden Peas 50 g Defrost C 10567 Banana Shallots 30 g Peel & finely dice A 120824 Chef Premium Stock Beef 35 ml Make up as per pack instructions C 450109 Large Flat Mushrooms 100 g Chop into chunks Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg No Sulphites No Fish No Wheat No Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 15 mins Nutrition (pre-cooking) 1 Place the featherblade in its pouch into a pan of water, bring to the boil and lower to a simmer Energy per Portion (kcal) 627.3 2 Reheat in the water for approx. 10 mins or until core temp is reached Energy per Portion (kj) 2624 3 Sauté the shallots and mushrooms together in approx. 5ml of oil until soft, add the peas and deglaze with the stock Protein per Portion 53.9 4 Add the liquor from the featherblade pouch and continue to simmer until the liquor is reduced by half Carbohydrate per Portion 29.5 5 Put the mash into the microwave & heat on high power for 1 minute - ensure core temperature has been achieved Sugars per Portion 5.5 6 Place the beef and mash onto your chosen dish/bowl, spoon over the sauce and serve Fat per Portion 30.9 Saturates per Portion 13.7 Fibre per Portion 8.9 Salt Equivalent per Ptn 2.3 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801594 Olde English Sausages with Mash & Onion Gravy 19.8.2020 Published 03/08/2020 OLDEOlde English ENGLISH Sausages With SAUSAGE Mash & Onion Gravy & MASH Pork sausages seasoned with black pepper, served with a creamy mash, green peas & rich roast onion gravy

Serves 1 Code Description Qty Units mise en place / Preparation F 112652 Brakes Olde English Sausage Sixes 3 ea F 31559 Brakes Mashed Potato with Cracked Black Pepper 150 g Defrost F 32910 Brakes Roast Onion Gravy 1 ea Defrost F 33947 Brakes Petits Pois 100 g Defrost

Allergens Contained in this recipe Celery Yes Sesame No Crustaceans No Soya No Egg No Sulphites Yes Fish No Wheat Yes Lupin No Barley Yes Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 15 mins Nutrition (pre-cooking) 1 Pre-heat the oven to 180°C Energy per Portion (kcal) 942.5 2 Put the sausages on a baking tray lined with parchment Energy per Portion (kj) 3925.3 3 Cook in the oven for 15 mins or until core temperature is reached Protein per Portion 44.7 4 Place the mash in a microwave and cook on high power for approx. 2mins Carbohydrate per Portion 51.3 5 Place the peas in a microwave and cook on high power for approx. 1min Sugars per Portion 8.4 6 Meanwhile, put the onion gravy in a small pan and place on a moderate heat, gently bring to the boil Fat per Portion 59.4 7 Transfer the mash to a piping bag and pipe onto your chosen dish Saturates per Portion 23.2 8 Spoon on your peas, add the sausages, spoon over the gravy and serve Fibre per Portion 12.3 Salt Equivalent per Ptn 5.1 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801588 Spicy Pork & Three Cheese Macaroni 19.8.2020 Published 03/08/2020 SPICYSpicy Pork PORK & Three Cheese & THREE Macaroni CHEESE MACARONI Spicy pork stirred through a rich creamy Emmental, Gran Formaggio and mozzarella macaroni cheese, served with salad Serves 1 Code Description Qty Units mise en place / Preparation F 119625 Brakes Three Cheese Macaroni 1 ea Defrost A 110736 'Nduja Paste 40 g C 103555 Continental Leaf Mix 20 g C 10364 Red Cherry Tomatoes 15 g Cut in half C 10230 Cucumber 15 g Cut in half and sliced on the angle C 120190 Sweet Red-Drop Peppers 10 g Allergens Contained in this recipe A 89727 Brakes French Dressing (Reduced Fat) 10 g Celery No Sesame No C 113880 Premium Large Chives Bunch 1 g Finely chopped Crustaceans No Soya No Egg No Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 5 mins Nutrition (pre-cooking) 1 Mix together the macaroni cheese and 'nduja in a bowl. Transfer the mix to an oven proof dish Energy per Portion (kcal) 794.6 2 Heat the macaroni as per the manufacturers cooking guidelines to core temp Energy per Portion (kj) 3318.4 3 Assemble all the salad into a bowl and dress with the French dressing Protein per Portion 27.5 4 When pasta is heated, place it onto a serving plate assemble the salad to the side Carbohydrate per Portion 83.3 5 Sprinkle over the sweet drop peppers and chives, and serve Sugars per Portion 32.2 Fat per Portion 30.4 Saturates per Portion 17.6 Fibre per Portion 3.4 Salt Equivalent per Ptn 6.2 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801581 Lamb Hot Pot with Pommes Anna Potatoes 19.8.2020 Published 03/08/2020 LAMBLamb Hot PotHOT With POTPommes Anna Potatoes Baked slow cooked lamb shoulder hot pot, topped with pommes anna and served with tenderstem broccoli

Serves 1 Code Description Qty Units mise en place / Preparation F 114833 Brakes Lamb Shoulder with Salt & Pepper 1 ea Defrost, remove from pouch & shred C 450329 Chantenay Carrots 30 g C 10291 Large Onions 20 g Peeled and sliced F 121212 Pommes Anna 1 ea Defrost A 29709 Essential Cuisine No. 1 Savoury Gravy 3 g Mix with 100ml water A 350094 Brakes Sunflower Oil 5 ml Allergens Contained in this recipe C 114207 Broccoli Tenderstem 90 g Celery No Sesame No Crustaceans No Soya No Egg No Sulphites No Fish No Wheat No Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt Yes Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 15 mins Nutrition (pre-cooking) 1 Pre-heat the oven to 180°C Energy per Portion (kcal) 480.3 2 Place a pan of water onto a moderate heat. Once boiling add the carrots & cook for 3 mins or until tender Energy per Portion (kj) 2010.4 3 Drain the carrots & cut into chunks Protein per Portion 33.8 4 Put a shallow pan onto a moderate heat, add the oil & once hot add the onions and stir well Carbohydrate per Portion 25.5 5 Cook for approx. 5 mins or until the onions have caramelised Sugars per Portion 5.7 6 Add the carrots, followed by the lamb and stir together Fat per Portion 27 7 Add the gravy, mix well & place into a suitable dish - top with the pommes anna Saturates per Portion 10.9 8 Place the dish into the oven and cook for approx. 5 mins or until core temperature is reached and the potatoes are golden Fibre per Portion 4.1 9 Meanwhile cook the broccoli in a pan of salted boiling water until tender. Serve on a plate alongside the hotpot Salt Equivalent per Ptn 1.9 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801595 Pumpkin & Sage Tortellini with Lemon Oil 19.8.2020 Published 03/08/2020 PUMPKINPumpkin & Sage Tortellini& SAGE With TORTELLINI Lemon Oil Fresh Egg Pasta with a pumpkin & cheese filling, cooked with sage and served on a bed of spinach, and finished with a drizzle of lemon oil Serves 1 Code Description Qty Units mise en place / Preparation F 122846 La Tua Pumpkin & Sage Tortelloni 5 ea A 10844 Brakes Pumpkin Seeds 5 g C 113883 Herb Bunched Sage 5 g Finely sliced A 127292 Supernature Lemon Infused Cold Pressed Rapeseed Oil10 g F 114840 Ardo Loose Leaf Spinach 100 g Defrost Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg Yes Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 10 mins Nutrition (pre-cooking) 1 Bring a medium pan of water to the boil, add the tortellini and cook for approx. 3-4mins Energy per Portion (kcal) 470.3 2 Meanwhile put a shallow pan on a moderate heat, add half the lemon oil and gently warm the pumpkin seeds & sage Energy per Portion (kj) 1978.4 3 Next add the spinach & mix well, heat for approx. 30secs - take off the heat Protein per Portion 20.6 4 Spoon the spinach mix onto your chosen dish Carbohydrate per Portion 46.9 5 Drain the pasta and arrange neatly over the spinach, drizzle over the remainder of the lemon oil Sugars per Portion 3.9 Fat per Portion 21.6 Saturates per Portion 5.2 Fibre per Portion 2.5 Salt Equivalent per Ptn 1.8 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801596 Venison Burger with Cumberland Sauce 19.8.2020 Published 03/08/2020 VENISONVenison Burger With BURGER Cumberland WITH Sauce CUMBERLAND SAUCE Venison burger in a brioche bun with a rich redcurrant sauce flavoured with port, orange and lemon zest, and served with crinkled chips Serves 1 Code Description Qty Units mise en place / Preparation C 109222 Prime Meats British Venison Burgers 1 ea F 129454 La Boulangerie Vegan Sliced Brioche Style Bun 1 ea Defrost A 86273 Brakes Cumberland Sauce 25 g C 10332 Little Gem Lettuces 20 g Wash and separate leaves C 10224 Red Onions 10 g Peeled and sliced C 450671 Beef Tomatoes 60 g Sliced Allergens Contained in this recipe F 129515 Lamb Weston Ziggy Fries 9x9 150 g Celery No Sesame No A 350094 Brakes Sunflower Oil 5 ml Crustaceans No Soya May Egg May Sulphites Yes Fish No Wheat Yes Lupin No Barley May Milk May Oats May Molluscs No Rye May Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 15 mins Nutrition (pre-cooking) 1 Pre-heat the oven to 180°C / Pre-heat the fryer to 180°C Energy per Portion (kcal) 926.1 2 Place a shallow pan onto a moderate heat, add the oil & once hot, put the burger into the pan Energy per Portion (kj) 3887.6 3 Cook on both sides for approx. 3mins - remove from the pan, allow to rest, keep warm Protein per Portion 39.1 4 Meanwhile put the chips into the fryer and cook for 3 mins - drain on kitchen paper Carbohydrate per Portion 102.6 5 Place the bun under a hot grill to toast Sugars per Portion 24.2 6 Build the burger; Fat per Portion 38.4 7 Place the bun base onto your chosen dish & spread over the Cumberland sauce Saturates per Portion 11.5 8 Now top with a lettuce leaf, tomato and onion slices followed by the burger and finally the bun lid Fibre per Portion 8.5 9 Serve the chips alongside Salt Equivalent per Ptn 3.1 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801639 Honey Glazed Tenderstem Broccoli with Toasted Almonds 24.8.2020 Published 03/08/2020 HONEYHoney Glazed GLAZED Tenderstem Broccoli TENDERSTEM With Toasted Almonds BROCCOLI WITH ALMONDS

Serves 1 Code Description Qty Units mise en place / Preparation C 114207 Broccoli Tenderstem 75 g Pre-blanched A 115344 Brakes Clear Blossom Honey 15 ml A 5874 Brakes Flaked Almonds 5 g Toasted golden brown

Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg No Sulphites No Fish No Wheat No Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard No Spelt No Nuts Yes Kamut No Peanuts May Gluten No

Method Estimated Cooking Time: 5 mins Nutrition (pre-cooking) 1 Reheat broccoli to core temp Energy per Portion (kcal) 112 2 Heat a small pan and warm the honey. Coat the broccoli in the honey and season Energy per Portion (kj) 471.8 3 Place into serving dish and sprinkle with the almonds Protein per Portion 3.2 Carbohydrate per Portion 16.7 Sugars per Portion 12.9 Fat per Portion 3.1 Saturates per Portion 0.3 Fibre per Portion 2.3 Salt Equivalent per Ptn 0.1 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801637 Sautéed Wild Mushroom Medley 24.8.2020 Published 03/08/2020 WILDSautéed Wild MUSHROOMS Mushroom Medley A selection of wild mushrooms cooked with chives in garlic butter

Serves 1 Code Description Qty Units mise en place / Preparation C 112341 Wild Mushrooms 50 g Washed and picked F 127207 Garlic & Parsley Butter Portions 2 ea C 113880 Premium Large Chives Bunch 2 g Finely chopped

Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg No Sulphites No Fish No Wheat No Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 5 mins Nutrition (pre-cooking) 1 Heat a small pan and melt the butter Energy per Portion (kcal) 130.3 2 Add the mushrooms and cook to firm texture approx. 2mins Energy per Portion (kj) 536.6 3 Add the chives, season and serve Protein per Portion 1.3 Carbohydrate per Portion 1.8 Sugars per Portion 0.2 Fat per Portion 13.7 Saturates per Portion 8.1 Fibre per Portion 0.7 Salt Equivalent per Ptn 0.2 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

1 F 129102 Raspberry & White 6 F 119642 Maple & Bourbon Pecan 1 5 Chocolate Blondie Tart 1 x 12ptn 1 x 12 A Blondie filled with a layer of raspberry A shortcrust pastry case with a bourbon jam and topped with white chocolate whiskey and maple syrup flavour filling, and raspberries. Perfect served cold or finished with large pecan pieces. warm through and serve with cream or ice cream 7 F 120552 Toffee Waffle & Rum Pudding 2 F 4225 Sticky Toffee Pudding 20 x 100g Squares Individual toffee and rum sponge with 2 6 1 x 16 ptn toffee sauce, waffle pieces Moist individual squares of toffee sponge packed with dates and sultanas and 8 F 113347 Hot Cherry Bakewell topped with a sticky toffee sauce. Pre- Roulade Puddings portioned traybake for thaw and reheat 1 x 18ptn Individually-portioned, rolled-sponge 3 F 113179 Gluten Free Baked Vanilla roulade Cheesecake 1 x 14ptn F 130803 Vegan Chocolate Fudge 3 7 The classic, premium oven-baked vanilla Cake flavour cheesecake. In a hand-spun 1 x 16ptn honey granola cookie crust case - and Two layered chocolate sponge filled and completely gluten-free. covered with chocolate icing

4 F 129201 Vegan & Gluten Free F 130798 Vegan Jam Roly Poly Chocolate & Raspberry Tart 1 x 12ptn 1 x 14ptn Vegan coconut suet sponge rolled and A gluten free biscuit base filled with a topped with raspberry jam and finished chocolate and raspberry flavoured filling with desiccated coconut 4 8 finished with a raspberry swirl

5 F 121610 Hazelnut Tart 24 x 95g Individual pastry case filled with chocolate and hazelnut ganache

801576 Tomato & Basil Soup 19.8.2020 Published 03/08/2020 TOMATOTomato & Basil Soup& BASIL SOUP A rich tomato soup with made with passata & olive oil, finished with chopped basil, served with a bread roll and butter

Serves 1 Code Description Qty Units mise en place / Preparation F 57470 Brakes Tomato & Basil Soup 1 ea F 111274 La Boulangerie Part Baked Assorted Fuson Selection 1 ea Pre-baked - 1 per portion C 130619 Sibas Sun Dried Tomato Halves 10 g Chopped C 23328 Isigny Butter Portions AOC 10g 1 ea C 113879 Premium Large Basil Bunch 1 g Chopped Allergens Contained in this recipe Celery Yes Sesame Yes Crustaceans No Soya May Egg No Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard May Spelt No Nuts May Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 4 mins Nutrition (pre-cooking) 1 Heat the soup by following the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 344.6* 2 Pour the soup into a bowl and top with chopped tomato Energy per Portion (kj) 1450.5* 3 Place bowl on an underplate alongside the bread and butter Protein per Portion 7.8* 4 Finish the bowl with the chopped basil and serve Carbohydrate per Portion 45.1* Sugars per Portion 21.5* Fat per Portion 13.7* Saturates per Portion 5.8* Fibre per Portion 4.7* Salt Equivalent per Ptn 4.1* * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801582 Burrata with Salsa Roja 19.8.2020 Published 03/08/2020 BURRATABurrata With Salsa WITH Roja SALSA ROJA A creamy Italian burrata cheese served with an Inca tomato and chilli salsa, and finished with peppery micro leaves

Serves 1 Code Description Qty Units mise en place / Preparation F 130021 Burrata Bocconcini 1 ea Defrost bocconcini C 450706 Inca Tomatoes 90 g Core and cut into bite size pieces C 13120 Peeled Garlic 5 g Thinly slice C 114211 Chillies Jalapeño 10 g Thinly slice C 10473 Spring Onions Bunch 2 g Wash and slice on the angle C 113879 Premium Large Basil Bunch 3 g Pick leaves and tear Allergens Contained in this recipe C 113880 Premium Large Chives Bunch 5 g Finely chop Celery No Sesame No A 100262 Veraneo Extra Virgin Olive Oil 5 ml Crustaceans No Soya No C 74831 Mixed Micro-Greens 1 g Egg No Sulphites No C 102661 Micro Salad Rocket 1 g Fish No Wheat No Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 0 mins Nutrition (pre-cooking) 1 Mix the tomatoes together with the garlic, spring onions, jalapeno, basil and chives Energy per Portion (kcal) 206.6 2 Add the oil and allow to macerate for 20 mins Energy per Portion (kj) 861.8 3 Arrange the tomato salsa in the middle of a serving starter bowl Protein per Portion 7.7 4 Place the burrata on top Carbohydrate per Portion 6.3 5 Spoon over some of the oil from the tomatoes Sugars per Portion 4.6 6 Arrange around the micro-greens in a nest-like fashion Fat per Portion 16.4 Saturates per Portion 8.6 Fibre per Portion 1.5 Salt Equivalent per Ptn 0.5 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801634 Charred Saganaki with Freekeh Salad 19.8.2020 Published 03/08/2020 CHARREDCharred Saganaki WithSAGANAKI Freekeh Salad WITH FREEKEH SALAD Charred saganaki cheese with a Lebanese style freekeh salad, with olives, fennel & oranges segments

Serves 1 Code Description Qty Units mise en place / Preparation C 117810 Brakes Lebanese Style Freekeh Salad 100 g A 113113 Spicentice Harissa Rub 3 g Mix harissa with oil to form a paste C 119652 Harissa Marinated Olives (Pitted) 10 g C 130020 Saganaki 55 g C 12020 Fennel 35 g Wash, trim and very finely slice C 10292 Medium Oranges 0.3 ea Peel and segment with a sharp knife Allergens Contained in this recipe C 105597 Micro Coriander BB 5 g Celery No Sesame No C 10224 Red Onions 15 g Peel & finely slice Crustaceans No Soya No A 350094 Brakes Sunflower Oil 5 g Egg No Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 10 mins Nutrition (pre-cooking) 1 Brush both sides of the saganaki with the harissa paste Energy per Portion (kcal) 504.9 2 Chargrill the saganaki in a hot pan for approx. 45 seconds each side Energy per Portion (kj) 2115.8 3 Dress your chosen dish with the freekeh salad, fennel, orange, red onion & olives Protein per Portion 23 4 Place the saganaki on top and finish with the coriander Carbohydrate per Portion 53.6 Sugars per Portion 13.1 Fat per Portion 21.2 Saturates per Portion 9.4 Fibre per Portion 4.6 Salt Equivalent per Ptn 3.3 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801502 Garlic King Prawns 19.8.2020 Published 03/08/2020 GARLICGarlic King Prawns & HERB BUTTERFLIED PRAWNS Sweet butterflied king prawns cooked with garlic butter served in the shell

Serves 1 Code Description Qty Units mise en place / Preparation F 129323 Nordic ASC Garlic & Herb Butterfly King Prawns 78 g Approx weight of 3 prawns C 114218 Lemons 0.3 ea cut in half pre bar marked C 10451 Red Chard 15 g washed and drained C 113880 Premium Large Chives Bunch 1 g finely chopped

Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya Yes Egg No Sulphites No Fish No Wheat No Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 0 Nutrition (pre-cooking) 1 Cook following manufacturers guide lines to core temp Energy per Portion (kcal) 58.1 2 Place chard on the serving plate. Energy per Portion (kj) 243.4 3 Put prawns on the chard. Add lemon half near the prawn tails Protein per Portion 12.3 4 Sprinkle with the chopped chives and serve Carbohydrate per Portion 1.8 Sugars per Portion 1.2 Fat per Portion 11.8 Saturates per Portion 0.1 Fibre per Portion 0.3 Salt Equivalent per Ptn 0.6 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801603 Stout Cured Smoked Salmon & Capers on Sourdough Toast 19.8.2020 Published 03/08/2020 STOUTStout Cured CUREDSmoked Salmon SMOKED & Capers On SALMONSourdough Toast Stout cured Salmon with Capers and Sourdough Bread

Serves 1 Code Description Qty Units mise en place / Preparation C 107837 Severn & Wye Stout Cured Smoked Salmon 50 g A 36037 Brakes Capers in Brine 5 g C 10224 Red Onions 10 g Peel & finely slice F 113099 La Boulangerie Artisan Plain Sourdough Loaves 60 g Defrost - 1 x slice C 74831 Mixed Micro-Greens 2.5 g A 88387 Brakes Horseradish Sauce 10 ml Allergens Contained in this recipe C 71776 Brakes Low Fat Soft Cheese 40 g Celery No Sesame May C 113880 Premium Large Chives Bunch 5 g Finely chop Crustaceans No Soya May Egg Yes Sulphites No Fish Yes Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye Yes Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 5 mins Nutrition (pre-cooking) 1 Mix together the soft cheese, horseradish and half the chives - set aside Energy per Portion (kcal) 329.2 2 Toast the sourdough bread - allow to cool slightly Energy per Portion (kj) 1381.2 3 Spread the soft cheese mix onto the toasted bread, top with the cured salmon Protein per Portion 20.2 4 Now place onto your chosen dish, garnish with the reserved chives, capers, onion & micro greens - serve Carbohydrate per Portion 33 Sugars per Portion 4 Fat per Portion 12.4 Saturates per Portion 3.2 Fibre per Portion 2.1 Salt Equivalent per Ptn 3.3 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801620 Malaysian Rice Salad 19.8.2020 Published 03/08/2020 FRAGRANTMalaysian Rice Salad RICE SALAD WITH CHARRED TENDERSTEM Malay rice salad with diced mango, charred tenderstem, poppy seeds, desiccated coconut and coriander

Serves 1 Code Description Qty Units mise en place / Preparation C 129206 Brakes Malaysian Style Lime & Coconut Rice Salad 50 g F 33385 Diced Mango 20 g Defrost C 114207 Broccoli Tenderstem 60 g Trim and wash the tenderstem A 127292 Supernature Lemon Infused Cold Pressed Rapeseed Oil5 ml C 105597 Micro Coriander BB 1 g A 107035 Maldon Sea Salt Flakes 1.4kg Tub 1 g Allergens Contained in this recipe A 29651 Brakes Cracked Black Pepper 0.5 g Celery No Sesame No A 255 Brakes Desiccated Coconut 5 g Crustaceans No Soya Yes A 85287 Brakes Poppy Seeds 1 g Egg No Sulphites Yes Fish No Wheat No Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 6 mins Nutrition (pre-cooking) 1 Place non-stick pan on a high flame and char the tenderstem for approx. 3 minutes and reserve Energy per Portion (kcal) 188.9 2 Spoon the rice salad into a suitable bowl Energy per Portion (kj) 789.5 3 Top the rice with the mango, broccoli, poppy seeds, coconut and coriander Protein per Portion 4.4 4 Season and drizzle with lemon oil prior to serving Carbohydrate per Portion 15.4 Sugars per Portion 6 Fat per Portion 11.6 Saturates per Portion 4.4 Fibre per Portion 3.7 Salt Equivalent per Ptn 1.5 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans Yes

801612 Gochujang Chicken Wings 19.8.2020 Published 03/08/2020 GOCHUJANGGochujang Chicken Wings CHICKEN WINGS Korean buttermilk chicken wings with a kimchi grain salad

Serves 1 Code Description Qty Units mise en place / Preparation F 127407 Brakes Cooked Buttermilk Chicken Wings 250 g A 128591 Pureety Classic Korean Gochujang Sauce 25 ml C 129205 Brakes Kimchi Rainbow Grain Salad 50 g A 130608 Brakes Berries, Coconut & Seed Topper 10 g C 105597 Micro Coriander BB 1 g C 10478 Limes 17.5 g Allergens Contained in this recipe A 21856 Prep Premium Toasted Sesame oil 5 ml Celery No Sesame Yes A 107035 Maldon Sea Salt Flakes 1.4kg Tub 1 g Crustaceans No Soya Yes A 29651 Brakes Cracked Black Pepper 0.5 g Egg No Sulphites Yes Fish No Wheat Yes Lupin No Barley Yes Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts May Kamut No Peanuts May Gluten Yes

Method Estimated Cooking Time: 7 mins Nutrition (pre-cooking) 1 Pre heat fryers to 180°C Energy per Portion (kcal) 852.7 2 Fry chicken wings from frozen for approx. 5 mins ensuring core temperature has been achieved Energy per Portion (kj) 3562.6 3 Toss the cooked chicken wings in the gochujang sauce until covered Protein per Portion 41.9 4 Spoon salad into chosen bowl Carbohydrate per Portion 56.1 5 Top the salad with the chicken, seeds and coriander, and drizzle with sesame oil and a squeeze of lime Sugars per Portion 13.5 6 Season and serve Fat per Portion 51.6 Saturates per Portion 9.5 Fibre per Portion 5 Salt Equivalent per Ptn 3.9 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801583 Banana Blossom Fritters with Sweet Chili Sauce 19.8.2020 Published 03/08/2020 BANANABanana Blossom BLOSSOM Fritters With Sweet FRITTERS Chili Sauce WITH SWEET CHILI SAUCE Chimichurri dusted Banana Blossom fritters, with coconut shavings, sweet & sour onions and a sweet chilli dipping sauce Serves 1 Code Description Qty Units mise en place / Preparation C 130233 Banana Blossom (700G Drained Weight) 130 g Drain A 130491 Brakes Gluten Free Batter Mix 50 g Make up with approx. 50ml of cold water, rest 30min A 114956 FREEE by Doves Farm Plain White Flour Free From Gluten30 1kgg A 113117 Spicentice Chimichurri Rub 3 g C 12008 Coconut 5 g De-husk, peel and Julienne C 123174 Sweet & Sour Onion Pickles 10 g Allergens Contained in this recipe C 114212 Chillies Red 3 g Cut into thin strips and set in cold water Celery No Sesame No C 10473 Spring Onions Bunch 3 g Cut thinly on the angle and set in cold water Crustaceans No Soya No C 102658 Micro Amaranth 2 g Egg No Sulphites No C 114218 Lemons 1 ea Cut lemon into half. Char half and zest the rest Fish No Wheat No A 86972 Pan Asia Thai Sweet Chilli Dipping Sauce 100 ml Lupin No Barley No A 119112 Spicentice Sumac 2 g Milk No Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 5 mins Nutrition (pre-cooking) 1 Pre-heat the fryer to 175°C Energy per Portion (kcal) 511.3 2 Season flour with chimichurri Energy per Portion (kj) 2162.5 3 Coat the banana blossom in the seasoned flour then place into the batter Protein per Portion 8.6 4 Fry until golden brown (approx. 3-4 mins) Carbohydrate per Portion 109.6 5 Crunch up parchment paper (if using) and place onto your required board / plate Sugars per Portion 35.4 6 Remove banana blossom from fryer and allow to drain Fat per Portion 3.8 7 Build the fritters into a stack Saturates per Portion 2 8 Drizzle over the sweet chilli dip Fibre per Portion 4.1 9 Garnish with coconut shavings, sweet & sour onions, chilli, spring onions, micro-herbs and lemon Salt Equivalent per Ptn 6 10 Sprinkle with sumac and freshly grated lemon zest * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans Yes

801471 Mushroom & Truffle Mezzaluna 2.7.2020 Published 01/06/2020 MUSHROOMMushroom & Truffle Mezzaluna & TRUFFLE MEZZALUNA PASTA Parcels of egg pasta filled with Porcini mushroom & truffle. Served with marinated mushrooms & drizzled with lemon oil Serves 1 Code Description Qty Units mise en place / Preparation F 115432 Brakes Forest Mushroom with Truffle Flavoured 200zzalunaG Oil Mezzaluna ed weight)

C 119656 Marinated & Seasoned Wild Mushroom Mix 20 g Drain C 102655 Micro Garlic Chives 2 g C 102660 Micro Red Mustard Frills 2 g A 89773 Prep Premium Lemon Infused Oil 1 Litre 5 g Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg Yes Sulphites No Fish No Wheat Yes Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 5 mins Nutrition (pre-cooking) 1 Bring a pan of water to the boil and add the pasta and cook for approx 3mins Energy per Portion (kcal) 476.9 2 Meanwhile put a shallow pan on a low heat, add the mushrooms and warm gently Energy per Portion (kj) 1983.7 3 Drain the pasta & place onto your chosen dish, spoon the warmed mushrooms over Protein per Portion 16 4 Finish with the micro herbs & lemon oil Carbohydrate per Portion 60.3 Sugars per Portion 2.9 Fat per Portion 17.8 Saturates per Portion 1.9 Fibre per Portion 4.2 Salt Equivalent per Ptn 1 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801608 Miso Rice Noodle Vegetable Broth 19.8.2020 Published 03/08/2020 MISOMiso Rice RICENoodle Vegetable NOODLE Broth VEGETABLE BROTH Asian inspired vegetable broth with rice vermicelli noodles

Serves 1 Code Description Qty Units mise en place / Preparation A 113270 Thai Taste Rice Vermicelli Noodle Nests 200g 100 g Soak in water A 122949 Essential Cuisine Asian Aromatic Stock Base 10 g Make up as per pack instructions F 3358 Diced Swede 25 g Defrost F 3326 Brakes Diced Carrots 25 g Defrost F 3243 Brakes Sweetcorn 25 g Defrost F 117819 Ardo Diced Ginger 5 g Defrost Allergens Contained in this recipe F 117818 Ardo Chopped Red Chili 5 g Defrost Celery No Sesame Yes C 10224 Red Onions 20 g Peel & slice Crustaceans No Soya Yes C 105597 Micro Coriander BB 1 g Egg No Sulphites No A 21856 Prep Premium Toasted Sesame oil 20 ml Fish No Wheat No Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 15 mins Nutrition (pre-cooking) 1 Fry the onion and ginger in sesame oil for 5 mins to soften Energy per Portion (kcal) 591.8 2 Add the carrot, swede, sweetcorn and chilli and fry for a further 5 mins, then add miso stock Energy per Portion (kj) 2464.5 3 Add the noodles and bring to a gentle boil, simmer for 5 mins Protein per Portion 9.6 4 Now arrange in a bowl and garnish with the onion and coriander Carbohydrate per Portion 91.9 5 Serve Sugars per Portion 7.4 Fat per Portion 20.1 Saturates per Portion 3.4 Fibre per Portion 3.8 Salt Equivalent per Ptn 1.5 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans Yes

801636 Pancetta Wrapped Chicken on a Gigante Bean & Chorizo Stew 24.8.2020 Published 03/08/2020 CHICKENPancetta Wrapped WRAPPED Chicken On A Gigante IN PANCETTA Bean & Chorizo Stew WITH BEAN STEW Sprig bone chicken breast on a hearty tomato based stew with baby leaf spinach

Serves 1 Code Description Qty Units mise en place / Preparation C 70952 Prime Meats British Skinless Chicken Suprêmes 1 ea Wrapped in pancetta C 124990 Cypressa Greek Gigantes Beans in onion & tomato sauce150 g C 74791 Cooking Chorizo 50 g Sliced into 6 C 10428 Baby Leaf Spinach 20 g Washed and drained C 116161 Smoked Pancetta Slices 20 g C 113874 Herb Bunched Thyme 1 g Picked Allergens Contained in this recipe C 10481 Curly Parsley 2 g Chopped Celery No Sesame No Crustaceans No Soya No Egg No Sulphites Yes Fish No Wheat No Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 15 mins Nutrition (pre-cooking) 1 Heat 2 medium oiled frying pans. Add the thyme to one pan and seal the chicken breast on both sides until golden brown Energy per Portion (kcal) 663.8 2 Place chicken in hot oven at 200°C until core temp reached then allow to rest Energy per Portion (kj) 2775.1 3 In the second pan, fry the chorizo to release the oil, add the bean stew and gently bring up to heat Protein per Portion 55.5 4 Add the spinach to the stew and check seasoning. Add half the parsley and place into centre of serving bowl Carbohydrate per Portion 16.4 5 Cut the chicken on the angle in half then place on top of the stew Sugars per Portion 2.9 6 Sprinkle with remaining chopped parsley and serve Fat per Portion 39.3 Saturates per Portion 8 Fibre per Portion 9.3 Salt Equivalent per Ptn 2.4 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801600 Scallop & Pineapple-Cut Squid with Saffron Risotto 19.8.2020 Published 03/08/2020 SCALLOPScallop & Pineapple-Cut & PINEAPPLE-CUT Squid With Saffron Risotto SQUID WITH SAFFRON RISOTTO Tender queen scallops marinated in candied tomatoes, spinach and olive oil, pan fried with pineapple cut squid and served in a saffron risotto Serves 1 Code Description Qty Units mise en place / Preparation A 130752 Gallo Pronto Saffron Risotto Base 75 g F 129321 Nordic Pineapple Cut Squid 75 g Defrost and cut in half F 120178 Marinated Queen Scallops in Olive Oil and Candied Tomatoes65 g Defrost C 114218 Lemons 25 g C 10481 Curly Parsley 5 g Wash and finely chop A 88887 Veraneo Extra Virgin Olive Oil 10 ml Allergens Contained in this recipe A 107035 Maldon Sea Salt Flakes 1.4kg Tub 2 g Celery Yes Sesame No A 29651 Brakes Cracked Black Pepper 0.5 g Crustaceans May Soya May C 102654 Celery Micro-Greens 1 g Egg No Sulphites No A 127292 Supernature Lemon Infused Cold Pressed Rapeseed Oil3 ml Fish May Wheat No Lupin No Barley No Milk Yes Oats No Molluscs Yes Rye No Mustard No Spelt No Nuts May Kamut No Peanuts No Gluten May

Method Estimated Cooking Time: 15 mins Nutrition (pre-cooking) 1 Cook the risotto base as per the pack instructions Energy per Portion (kcal) 526.3 2 Meanwhile heat a non stick pan on a moderate flame Energy per Portion (kj) 2211.7 3 Add the oil and the squid, scallop, salt and pepper and cook for 3 mins or until cooked Protein per Portion 27.6 4 Plate the risotto in a bowl to with the scallops and squid, and finish with lemon juice, celery cress and lemon oil Carbohydrate per Portion 59.4 Sugars per Portion 2.1 Fat per Portion 19.6 Saturates per Portion 2.7 Fibre per Portion 1.5 Salt Equivalent per Ptn 4.8 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801604 Swordfish with Crushed Peas & Sweet Potato Gratin 19.8.2020 Published 03/08/2020 PANSwordfish FRIED With Crushed SWORDFISH Peas & Sweet Potato Gratin Pan fried swordfish steak with crushed peas, a sweet potato gratin and finished with a drizzle of green chilli, coriander, lime & mint sauce Serves 1 Code Description Qty Units mise en place / Preparation F 31716 M&J Seafood Medium Swordfish Suprêmes (skinless, boneless)1 ea Defrost F 4753 Brakes Choice Garden Peas 100 g F 131180 Aviko Sweet Potato Gratin 175 g C 10478 Limes 0.5 ea A 116334 BD Foods Green Chilli, Coriander, Lime & Mint 10 ml Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg No Sulphites No Fish Yes Wheat No Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 15 mins Nutrition (pre-cooking) 1 Reheat the Sweet Potato Gratin as per pack instructions Energy per Portion (kcal) 623.5 2 Place a non-stick pan on a medium heat and add the oil and fry the swordfish for 2-3 mins each side. Ensure core temp is Energy per Portion (kj) 2602.4 achieved Protein per Portion 39.8 3 Cook the peas in the microwave for approx. 1 minute and crush with a fork Carbohydrate per Portion 34.4 4 To serve; place the gratin in the centre of chosen dish, surround with the peas and lean the swordfish against the gratin Sugars per Portion 16 5 Finish with a drizzle of the dressing and serve with the half of lime Fat per Portion 33.7 Saturates per Portion 20.7 Fibre per Portion 9 Salt Equivalent per Ptn 2.4 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801584 Fillet of Hake in a Pesto Cream with Crispy Potatoes 19.8.2020 Published 03/08/2020 FILLETFillet Of Hake OF In A HAKE Pesto Cream With Crispy Potatoes Fillet of Hake, served with sun-blazed cherry tomatoes, black olives, confit peppers, crispy potatoes, and a split pesto cream Serves 1 Code Description Qty Units mise en place / Preparation F 127613 M&J British MSC Hake Supremes (Skin on, Boneless) 1140-170gea Defrost the hake C 74705 SunBlaze Tomatoes 30 g C 74744 Sunblaze Grilled Red & Yellow Peppers 30 g C 20334 Rustica Marinated Black Olives 20 g F 3957 Brakes Pre-fried potato dice 80 g A 126921 Sacla Free From Basil Pesto 10 g Allergens Contained in this recipe C 70215 Brakes Fresh Double Cream 100 ml Celery No Sesame No A 88887 Veraneo Extra Virgin Olive Oil 5 ml Crustaceans No Soya Yes C 74831 Mixed Micro-Greens 2 g Egg No Sulphites No Fish Yes Wheat No Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts Yes Kamut No Peanuts May Gluten No

Method Estimated Cooking Time: 16 mins Nutrition (pre-cooking) 1 Scald the cream and add the pesto and olive oil. Mix well and reserve to one side Energy per Portion (kcal) 888.7 2 Lay the diced potatoes on a tray and roast in the oven until golden brown Energy per Portion (kj) 3685.3 3 In a pan, add oil and place the hake skin side down and cook for 4-6 minutes until golden Protein per Portion 33.4 4 Turn the hake over and cook for a further 3-4 minutes until just cooked through Carbohydrate per Portion 26.2 5 Remove the hake from the pan and rest Sugars per Portion 7 6 In the pan previously used for the hake, drop in the tomatoes, peppers and olives Fat per Portion 71.5 7 Add the potato dice to the pan and stir Saturates per Portion 32.9 8 Arrange the potato and vegetable mix onto a suitable sized serving bowl Fibre per Portion 3.8 9 Place the hake on top Salt Equivalent per Ptn 1.7 10 Reheat the sauce - DO NOT BOIL * indicates incomplete information 11 Spoon the sauce around the hake 12 Garnish the top of the hake with the micro-greens, and serve Suitable for Vegetarians No Suitable for Vegans No

801597 Honey & Soy Glazed Duck Breast & Creamed Cabbage 19.8.2020 Published 03/08/2020 HONEYHoney & Soy Glazed& SOY Duck GLAZED Breast & Creamed DUCK Cabbage BREAST Breast of Gressingham duck coated in a honey soy glaze with pancetta, vegetables and creamed cabbage

Serves 1 Code Description Qty Units mise en place / Preparation C 111080 Gressingham Skin On Duck Breast 1 ea A 4349 Costa Fine Sea Salt 750g 1 g C 10467 Savoy Cabbage 0.3 ea Remove stalk, finely shred, wash & drain C 116163 Pancetta Smoked Diced 50 g C 450694 Carrots 50 g Peeled & cut into approx. 10mm dice C 10469 Cooking Onions 50 g Peeled & cut into approx. 10mm dice Allergens Contained in this recipe C 10439 Fresh Garlic 5 g Peeled & finely chopped Celery No Sesame No C 70215 Brakes Fresh Double Cream 30 ml Crustaceans No Soya Yes A 33889 Veraneo Olive Oil 8 ml Egg No Sulphites No A 115073 Amoy Dark Soy Sauce 150ml 5 ml Fish No Wheat Yes A 350157 Brakes Squeezy Clear Blossom Honey 5 g Lupin No Barley No C 113874 Herb Bunched Thyme 1 g Approx. 1 sprig Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 20 mins Nutrition (pre-cooking) 1 Pre-heat the oven to 180°C Energy per Portion (kcal) 1022.2 2 Put a shallow pan on a high heat, season the duck breast Energy per Portion (kj) 4237.1 3 Place the duck breast skin side down into the hot pan to release the fat & crisp the skin Protein per Portion 43.8 4 Turn the duck over & seal the underside, then place back on to the skin side Carbohydrate per Portion 24.2 5 Add the thyme to the pan, take off the heat and put into the oven for about 6 mins Sugars per Portion 18.4 6 Remove the duck from the oven & drizzle over the honey and soy sauce in the same pan to create a glaze Fat per Portion 81.3 7 Now allow the duck to rest skin side down in the pan juices for at least 5 mins Saturates per Portion 25.6 8 Place a separate pan onto a moderate heat, add the pancetta, stirring continuously to release the fat Fibre per Portion 9.1* 9 Next add the onion, carrot & garlic, mix well & cook for a couple of mins until the carrots have softened Salt Equivalent per Ptn 3.3 10 Add the cabbage, toss together & cook for a further minute * indicates incomplete information 11 Add the cream, bring to a gentle boil until it coats the cabbage & has thickened 12 Slice the duck, spoon the creamed cabbage on to your plate/board, top with the duck Suitable for Vegetarians No Suitable for Vegans No

801590 Pan Fried Calves Liver with Red Onion Gravy 19.8.2020 Published 03/08/2020 PANPan Fried FRIED Calves Liver CALVES With Red Onion LIVER Gravy & PANCETTA Pan fried calves liver with pancetta crisps and mushrooms, served with tenderstem broccoli, mashed potatoes and red onion gravy Serves 1 Code Description Qty Units mise en place / Preparation F 127408 Brakes Sliced Calves Liver 100 g Soaked in milk F 31559 Brakes Mashed Potato with Cracked Black Pepper 200 g C 114207 Broccoli Tenderstem 50 g Trimmed, blanched and refreshed C 116161 Smoked Pancetta Slices 30 g Fry or grill until crisp C 10330 Breakfast Mushrooms 50 g Brush clean and trim the stalk A 86274 Brakes Caramelised Red Onion Chutney 30 g Allergens Contained in this recipe F 128742 Brakes Beef and Red Wine Gravy 1 ea Celery No Sesame No C 113880 Premium Large Chives Bunch 1 g Crustaceans No Soya No C 113883 Herb Bunched Sage 1 g Picked Egg No Sulphites Yes A 350094 Brakes Sunflower Oil 30 ml Fish No Wheat No Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 10 mins Nutrition (pre-cooking) 1 Heat a small frying pan with a little oil, add the sage then the liver to seal, season Energy per Portion (kcal) 809.8* 2 Place pan in the oven to cook the liver to customers liking Energy per Portion (kj) 3367.1* 3 Meanwhile, on an oven tray, coat the mushroom with a little oil, season and oven cook for approx. 5 mins until core temp is Protein per Portion 12.2* achieved Carbohydrate per Portion 56* 4 Heat the mash following cooking guidelines Sugars per Portion 22.3* 5 Place the sauce in a small pan and add the chutney, bring to a simmer and stir well Fat per Portion 58.8* 6 Heat the broccoli and mash to core temp Saturates per Portion 17.1* 7 Place the mash in centre of the bowl, with the mushroom on the side. Place liver on mash Fibre per Portion 3.3* 8 Place the broccoli to the side of bowl, pour over the sauce and add the pancetta crisps Salt Equivalent per Ptn 2.8* 9 Finish with sage and chives and serve * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801598 Slow Cooked Spicy Sausage Penne 19.8.2020 Published 03/08/2020 SLOWSlow Cooked COOKED Spicy Sausage SPICY Penne SAUSAGE PENNE Handmade sausage ragu with crushed chillies, mixed with a penne pasta

Serves 1 Code Description Qty Units mise en place / Preparation A 89774 Prep Premium Garlic Infused Oil 5 ml F 105864 Gluten Free British Pork Sausage Eights 120 g Meat removed from skins & crumbled C 10224 Red Onions 50 g Peeled & finely chopped A 85288 Brakes Crushed Chillies 2 g C 113874 Herb Bunched Thyme 2 g Washed, stripped & chopped A 33588 Brakes Bay Leaves 2 g Allergens Contained in this recipe A 85286 Brakes Whole Fennel Seeds 5 g Crushed Celery No Sesame No A 25690 Brakes Dry Red Cooking Wine 50 ml Crustaceans No Soya No A 84891 Brakes Multi-Use Tomato Sauce 25 g Egg Yes Sulphites Yes C 70215 Brakes Fresh Double Cream 20 g Fish No Wheat No C 71015 Grana Padano 25 g Finely grated Lupin No Barley No F 126919 Brakes Gluten Free Penne Pasta 180 g Milk Yes Oats No A 100262 Veraneo Extra Virgin Olive Oil 25 ml Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 1 hour Nutrition (pre-cooking) 1 Fry the sausage meat in the oil, breaking up until juice evaporates and fat begins to run Energy per Portion (kcal) 1088.3 2 Add the onion, crushed chillies, chopped thyme, bay leaves and fennel seeds, cook gently until onions are golden brown Energy per Portion (kj) 4532.1 3 Now add the wine, turn the heat back up and cook until it evaporates Protein per Portion 32.5 4 Next add the tomatoes, reduce the heat and cook to a thick sauce Carbohydrate per Portion 86.9 5 Season to taste with salt & pepper then add the cream and parmesan, stir well & turn the heat down to low Sugars per Portion 5.9 6 Heat the pasta in a microwave according to the pack instructions Fat per Portion 63.8 7 Tip the pasta into the sauce, mix well Saturates per Portion 20.4 8 Pour into your chosen dish/bowl - drizzle with oil and serve Fibre per Portion 8.3 Salt Equivalent per Ptn 2.3 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801599 Orange & Ginger Glazed Belly of Pork 19.8.2020 Published 03/08/2020 ORANGEOrange & Ginger & Glazed GINGER Belly Of Pork GLAZED BELLY OF PORK Marmalade glazed belly of pork with pommes anna, chargrilled vegetables and charred gem lettuce

Serves 1 Code Description Qty Units mise en place / Preparation F 33083 Brakes Slow Cooked Belly of Pork 0.66 ea Defrost A 114658 Brakes Marmalade Glaze 50 g C 10332 Little Gem Lettuces 0.5 ea Wash and cut in half lengthways C 10380 Ginger 10 g Peel & finely chop - mix into the marmalade glaze C 119655 Chargrilled Mixed Vegetables (700g drained weight) 50 g F 121212 Pommes Anna 1 ea Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg No Sulphites Yes Fish No Wheat No Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt Yes Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 15 mins Nutrition (pre-cooking) 1 Pre-heat the oven to 180°C Energy per Portion (kcal) 677 2 Cut the pork belly lengthways into three pieces Energy per Portion (kj) 2830.7 3 Brush the pork belly with the marmalade & ginger glaze on both sides, transfer to a baking sheet lined with parchment Protein per Portion 42.4 4 Place in the oven and cook for approx. 8 mins, turn over halfway through - ensure core temperature is reached Carbohydrate per Portion 41.5 5 Place the pommes anna onto a baking tray & put in the oven, cook for approx. 5 mins - ensure core temperature is reached Sugars per Portion 25.1 6 Put the mixed vegetables into a small pan and warm gently on a low heat Fat per Portion 37.2 7 Put another small shallow pan onto a moderate heat & put the gem lettuce in cut side down to char slightly - remove Saturates per Portion 13.7 8 Now place the pommes anna onto the centre of your chosen plate, next add the glazed pork belly Fibre per Portion 2.2 9 Spoon the mixed veg onto the dish & finish with the grilled gem lettuce Salt Equivalent per Ptn 2.7 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801589 Slow Cooked Lamb Shank with Redcurrant & Orange Jus 19.8.2020 Published 03/08/2020 SHANKSlow Cooked OF Lamb LAMB Shank With Redcurrant & Orange Jus Slow cooked lamb shank with cep mushroom mashed potato, spinach and a rich redcurrant & orange jus

Serves 1 Code Description Qty Units mise en place / Preparation F 129183 Slow Cooked Lamb Foreshank 1 ea Defrost F 130259 Mashed Potatoes with Paris Mushroom and Ceps 200 g F 128553 Brakes Redcurrant and Orange Jus 1 ea C 10428 Baby Leaf Spinach 75 g C 102655 Micro Garlic Chives 2 g Allergens Contained in this recipe Celery Yes Sesame May Crustaceans May Soya May Egg May Sulphites Yes Fish May Wheat No Lupin No Barley No Milk Yes Oats No Molluscs May Rye No Mustard May Spelt No Nuts May Kamut No Peanuts No Gluten May

Method Estimated Cooking Time: 6 mins Nutrition (pre-cooking) 1 Cook the lamb shank by following the manufacturers cooking guidelines to core temp Energy per Portion (kcal) 343.7* 2 Heat the cep mash as per the manufacturers cooking guidelines to core temp Energy per Portion (kj) 1297.3* 3 Warm through the jus as per the manufacturers cooking guidelines to core temp Protein per Portion 7.9* 4 In a pan add the liquor from the lamb pouch to the sauce and reduce by half Carbohydrate per Portion 39* 5 Gently cook the spinach until just wilted Sugars per Portion 11.8* 6 Quenelle the cep mash and place in centre of plate, arrange spinach next to mash Fat per Portion 17.1* 7 Place the shank on mash by the spinach Saturates per Portion 10.7* 8 Pour the jus over and around the lamb, and sprinkle with chives and serve Fibre per Portion 6.2* Salt Equivalent per Ptn 1.1* * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801627 Bourbon BBQ Beef Short Rib 18.8.2020 Published 03/08/2020 BBQBourbon BEEF Bbq Beef SHORT Short Rib RIB Slow cooked Jacobs Ladder beef rib coated in BBQ sauce, with kaleslaw & sweet potato wedges

Serves 1 Code Description Qty Units mise en place / Preparation F 114834 Beef Rib with Salt & Pepper 1 ea Defrost C 450653 Sweet Potato Wedges 200 g C 112409 Brakes Kaleslaw 100 g A 113319 Santa Maria Bourbon BBQ Glaze 30 g F 34069 Brakes Supersweet Sweetcorn Cobettes 100 g C 102655 Micro Garlic Chives 1 g Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg Yes Sulphites No Fish No Wheat No Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard Yes Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 12 mins Nutrition (pre-cooking) 1 Cook the beef rib as per the manufacturer's cooking guidelines to core temp Energy per Portion (kcal) 1430 2 Cook the sweet potato fries by following the manufacturers cooking guidelines to core temp Energy per Portion (kj) 5956.1 3 When the beef rib is cooked, pour the cooking liquor into a saucepan with the BBQ sauce Protein per Portion 55.4 4 Reduce the sauce by half, then add the rib to the pan to glaze the beef Carbohydrate per Portion 81.4 5 Heat the cobettes on the chargrill to colour until core temperature has been reached Sugars per Portion 30.1 6 Place wedges to the side of plate and lay the rib over wedges Fat per Portion 95.9 7 Add corn and kaleslaw to the plate Saturates per Portion 39.5 8 Pour sauce over the rib Fibre per Portion 10.1 9 Finish the plate with the chives and serve Salt Equivalent per Ptn 4.1 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801635 West Indian Goat Curry with Pilau Rice 19.8.2020 Published 03/08/2020 WESTWest Indian INDIAN Goat Curry WithGOAT Pilau RiceCURRY Slow cooked curry of goat meat in a West Indian sauce with sweet potato and okra, served with pilau rice and coconut rice salad Serves 1 Code Description Qty Units mise en place / Preparation F 128105 Diced Halal Goat Meat 125 g Defrost C 10291 Large Onions 25 g Peeled and finely diced A 350094 Brakes Sunflower Oil 150 ml A 113308 Malay Curry Paste 40 g A 6437 Brakes Chopped Tomatoes in Tomato Juice 80 g C 115072 Amoy Coconut Milk 400ml 30 g Allergens Contained in this recipe F 119851 Ardo Sliced Okra 40 g Celery No Sesame No C 10449 Sweet Potatoes 40 g Peeled, 2cm diced Crustaceans No Soya Yes A 7290 Brakes Chickpeas in Water 30 g Egg No Sulphites No C 113885 Herb Bunched Coriander 2 g Roughly chopped Fish No Wheat Yes F 3798 Brakes Pilau Rice Portions 1 ea Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten Yes

Method Estimated Cooking Time: 4 hours Nutrition (pre-cooking) 1 Heat the oil in a saucepan over a medium heat and add the goat meat. Brown the meat all over Energy per Portion (kcal) 1844.7* 2 Add the onions and continue to cook until lightly browned and all liquid has evaporated Energy per Portion (kj) 7633.1* 3 Next add the Malay curry paste and cook for a further 5 mins Protein per Portion 11.6* 4 Add the chopped tomatoes, allow to simmer for 2 - 3 hours, stirring occasionally Carbohydrate per Portion 69.9* 5 Add the sweet potatoes and the drained chickpeas. Cook for approx. 15 mins until the potatoes are tender Sugars per Portion 12.2* 6 Next, add the coconut milk, bring back to a simmer, add the okra Fat per Portion 167.6* 7 Finally stir through the coriander Saturates per Portion 25.6* 8 Microwave the pilau rice as per pack instructions Fibre per Portion 7* 9 Decant the curry and rice into chosen bowl and serve together Salt Equivalent per Ptn 2.6* * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

801638 Heritage Tomato Salad 24.8.2020 Published 03/08/2020 HERITAGEHeritage Tomato Salad TOMATO SALAD Inca heritage tomatoes with red onion, basil oil and balsamic dressing

Serves 1 Code Description Qty Units mise en place / Preparation C 450706 Inca Tomatoes 120 g Random 1cm dice C 113879 Premium Large Basil Bunch 2 g Roughly broken leaves A 89775 Prep Premium Chilli Infused Oil 10 ml Mix oil & balsamic together A 88386 Brakes Glaze with Balsamic Vinegar of Modena 2 ml C 10224 Red Onions 15 g Finely chopped C 113880 Premium Large Chives Bunch 2 g Finely chopped Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg No Sulphites Yes Fish No Wheat No Lupin No Barley No Milk No Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 0 Nutrition (pre-cooking) 1 Place all ingredients in a bowl except the chives Energy per Portion (kcal) 125.1 2 Toss and mix together well - season Energy per Portion (kj) 518 3 Place in serving bowl, sprinkle with chives and serve Protein per Portion 1.2 Carbohydrate per Portion 5.9 Sugars per Portion 5.4 Fat per Portion 10.4 Saturates per Portion 1.3 Fibre per Portion 1.4 Salt Equivalent per Ptn 0 * indicates incomplete information

Suitable for Vegetarians Yes Suitable for Vegans No

801640 Buttered Savoy Cabbage with Pancetta 24.8.2020 Published 03/08/2020 BUTTEREDButtered Savoy Cabbage SAVOY With Pancetta CABBAGE WITH PANCETTA

Serves 1 Code Description Qty Units mise en place / Preparation C 10467 Savoy Cabbage 0.3 ea Shredded C 116163 Pancetta Smoked Diced 50 g F 110718 Greens Garlic Herbs 250g 1 g C 71128 Brakes Salted Butter 20 g A 350094 Brakes Sunflower Oil 15 ml Allergens Contained in this recipe Celery No Sesame No Crustaceans No Soya No Egg No Sulphites No Fish No Wheat No Lupin No Barley No Milk Yes Oats No Molluscs No Rye No Mustard No Spelt No Nuts No Kamut No Peanuts No Gluten No

Method Estimated Cooking Time: 5 mins Nutrition (pre-cooking) 1 Heat a medium sized pan, heat the oil and add the pancetta to cook out Energy per Portion (kcal) 481.5 2 Add the cabbage and continue to stir until the cabbage is cooked firmly Energy per Portion (kj) 1988.1 3 Season the cabbage and add the butter, allow to stand for a couple of minutes Protein per Portion 13.6 4 Give the cabbage one final stir and serve in a dish Carbohydrate per Portion 7.7 Sugars per Portion 7.5 Fat per Portion 42.7 Saturates per Portion 16.2 Fibre per Portion 5.8 Salt Equivalent per Ptn 1.4 * indicates incomplete information

Suitable for Vegetarians No Suitable for Vegans No

TRICOLOUR VEGETABLE FRIES

F 130150 Pack size: 4 x 2kg French fries with a twist thanks to the vibrant colours provided by carrots, beetroot and parsnips. All equally crunchy when they come out of the oven, deep fryer or air fryer

1 F 127349 Sticky Toffee Pudding 5 F 127503 Didier’s Morello Cherry 1 5 Squares Tart 1 x 12ptn 1 x 24 Individual squares of rich, moist date Pastry shell filled with cherries and sponge with an abundance of rich covered with a creamy slightly spiced buttery toffee sauce batter. French dessert best served warm!

2 F 123082 Gluten Free Chocolate 6 F 123224 Chocolate Orange Cheesecake Dessert 1 x 14ptn 1 x 14 ptn Gluten free chocolate cheesecake on a Gluten free & vegan dessert made 2 6 chocolate biscuit base with a chocolate brownie base topped with a chocolate filling & orange sauce, 3 F 114805 Gluten Free Lemon Tart decorated with chocolate crumb 1 x 12ptn This all-butter, gluten-free pastry case is 7 F 123056 Chocolate Soufflé filled with light and zesty Sicilian lemon 18 x 90g custard which is then dusted with sugar. A dark chocolate souffle served in a white ceramic ramekin 4 F 130800 Vegan Cherry & Chocolate Dessert 8 F 127502 Didier’s Passion Fruit 3 7 1 x 14ptn Tart Baked cherry, chocolate & vanilla flavour 1 x 24 topping on a chocolate biscuit base Buttery pastry filled with a tangy passion swirled with cherry sauce & finished with fruit curd and decorated with a passion chocolate ganache seed glaze. Didier’s signature!

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This information is correct at the date published but is subject to change at any time and without notice. Check the product packaging for definitive information on allergens & nutrition