CATALOGUE 2017 Artisan Bakers of Fine Breads to the Foodservice Industry

CATALOGUE 2017 Artisan bakers of fine breads to the foodservice industry

Operating from our purpose-built bakeries in East Kent, our wholesale speciality bread products are available throughout the UK and Channel Islands via a network of frozen food distributors.

Speciality Breads know a thing or two when it comes to selecting the best for our customers. With more than a hundred lines bursting with texture and flavour, we can supply a unique range of exclusive breads for all your needs. Our craftsmanship and experience gives that unique touch found in handmade bakery breads.

We believe in quality without compromise in everything we do, using only the finest authentic ingredients and recipes for our breads.

All ours breads are made from 100% British wheat.

56% of consumers now look for independent quality assurance symbols when eating out. They want to know where their food comes from and how it was produced.

Our bread is made from 100% Red Tractor Assured wheat which means you can assure your customers that it is safe to eat and grown by conscientious British farmers who take care of our countryside.

Red Tractor Assurance sets standards for food safety and environmental protection and inspects every step of the supply chain to ensure food carrying the Red Tractor logo can be traced back to British farms. 02 Mixed rolls 04 Mini breads 06 English rolls 08 Continental rolls 12 English loaves 16 Continental loaves 20 Quick-bake & toasting 21 Teacakes & fruited breads 22 Brioche breads 26 Croissants & Viennoiserie 28 Serving suggestions MIXED ROLLS

MINI ROLLS CHOICE 35g FB408 A variety of dinner rolls. The selection includes a mini harvest roll, mini brown roll, mini petit pain, mini poppy seed Kaiser roll and a mini white tin loaf. Ideal for a dinner accompaniment.

02 MEDITERRANEAN ROLLS 55g FB407 A selection of Mediterranean flavoured breads consisting of mini walnut tin loaf, sundried tomato & basil finger, sunflower & honey roll, rosemary focaccia knot dipped in extra virgin rapeseed oil and a three grain seed finger roll. Perfect for dipping, filling or as a meal accompaniment. MINI BREADS MINI WHOLEMEAL TIN LOAF 65g FB827 Our mini wholemeal loaves are each baked in their own miniature tin for that unmistakeable home-baked look. They are tasty, fresh and a perfect accompaniment to any meal or snack.

SOURDOUGH SLIDER 25–30g FB801 Our miniature sourdough bread has a crisp signature crust and a deliciously soft interior. A perfect accompaniment to meals with its light, airy texture and unmistakeable tang.

MINI MULTIGRAIN TIN LOAF 55g FB831 A miniature version of our delicious multigrain loaf, perfect with soup, ploughman’s and meal accompaniments.

MINI BURGER BUN 25–30g FB834 Approx 2½” diameter, these mini buns are perfect for buffets or canapés (unseeded).

04 MINI WHITE TIN LOAF 55g FB828 A miniature version of our white tin bread, superb as a breakfast bread or as an accompaniment for soups or ploughman’s.

MINI ONION TIN LOAF 55g FB830 A deliciously tasty rich onion mini tin, perfect with soups or as a meal accompaniment.

CIABATTA STICK 20–30g FB882 Classic, firm ciabatta-type dough but with a more closed texture. Perfect for dipping or cut them into crisp croutons for use in soups. ENGLISH ROLLS

SOURDOUGH ROLL 100g FB400 Our rustic sourdough roll has a crunchy, crisp crust and a perfectly soft interior. With its mildly sour flavour and light, airy texture it can be enjoyed as a sandwich, burger bun or an accompaniment to meals.

LARGE SOURDOUGH ROLL 150g FB401 This authentic sourdough bread makes a delicious sandwich or is terrific as a gourmet burger bun for 6 or 8oz burgers.

LARGE WHITE BAP 120g FB434 Made with the greatest care from the best ingredients, this versatile product provides an excellent base for many fillings.

LARGE MULTIGRAIN BAP 120g FB435 A multigrain version of our popular bap. Made with the very best ingredients, this bap is an excellent base for many fillings or as an accompaniment with soups.

TRADITIONAL ENGLISH ROLL 100g FB480 Made the old fashioned way under the guidelines of the Real Bread Campaign. Carries the authentic ‘Real Bread’ mark.

06 WHITE COTTAGE ROLL 130g FB402 Traditional English cottage loaf-shaped roll, lightly floured and delicious tasting. Perfect for accompanying a ploughman’s platter.

MULTIGRAIN COTTAGE ROLL 130g FB403 Traditional English cottage loaf-shaped roll, topped with cracked wheat for a wonderfully nutty flavour.

KENTISH HUFFKIN 120g FB409 A delicious traditional roll from Kent, made with regionally sourced stone ground flour. This very rich bread has excellent keeping qualities and is perfect for filling for that extra special taste.

SOURDOUGH & ONION ROLL 100g FB601 A delicious alternative burger bun, hand shaped and rustically presented with a rich sourdough flavour and hint of onion, a great accompaniment for any filling. CONTINENTAL ROLLS

PAN RUSTIC 100g FB431 An authentic French country roll, hand- shaped with a rustic floured finish. Great for filling or serving with soups.

INDIVIDUAL CIABATTA ROLL 100g FB682 The traditional open texture, unique flavour and good looks makes this a big favourite, teamed to perfection with salads, soups, • casseroles and main courses. • S E E E P A G

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08 ROUND CIABATTA ROLL 100g FB680 This round version of our popular ciabatta roll is the perfect shape and size for gourmet burgers.

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LARGE CIABATTA ROLL 130g FB681 Our large ciabatta roll is generously sized for sharing, the perfect accompaniment for Italian food as well as crisp salads, hearty soups and stews.

TOMATO AND OLIVE ROUND CIABATTA 100g FB685 A tomato/olive ciabatta, gloriously yeasty with a crisp, floury crust and traditional open texture. It toasts beautifully and forms the perfect base for bruschetta. CONTINENTAL ROLLS

CRANBERRY PAN RUSTIC • 100g FB331 • S E E Hand-shaped to perfection with a rustic E P A G floured finish and cranberries for extra zing, tangy and sweet. Far too good to reserve for Christmas, so we’re making it all year round. SUGG Ideal for filling and spectacular with soups. G E N S I T V I

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• • ONION DEMI BAGUETTE S E E 120g FB339 E P A G Our onion demi baguettes have a gloriously mild, fragrant, oniony flavour and a typically crisp crust, sublime for sandwiches and SUGG perfect with soups. G E N S I T V I

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SUNDRIED TOMATO & BASIL FOCACCIA ROLL 100g FB686 Our sundried tomato & basil focaccia roll is hand-dipped in extra virgin rapeseed oil that has been infused with herbs to give a fragrant aroma and a deliciously crispy crust.

10 OLIVE & OREGANO FOCACCIA ROLL 100g FB687 Our olive & oregano focaccia roll is hand- dipped in extra virgin rapeseed oil that has been infused with herbs to give a fragrant aroma and a deliciously crispy crust.

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ROSEMARY FOCACCIA ROLL • 48 • S 100g FB683 E E E G Our rosemary focaccia roll is hand- P A dipped in extra virgin rapeseed oil that has been infused with herbs to give a fragrant aroma and a deliciously crispy crust.

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PLAIN FOCACCIA ROLL 100G FB691 A flavoursome, oven-baked Italian bread with a big heart, simply made with fresh water, strong flour, salt, yeast and a generous dash of fragrant extra virgin rapeseed oil. Serve it on the side or stuffed with glorious delicacies like sausage burgers, or team it with tagines, polenta chips or poached chicken fillets. ENGLISH LOAVES

WHITE TIN 430g FB128 A White tin loaf made in traditional style with the finest ingredients giving it the very best taste. Perfect for toasting, sandwiches or any occasion that calls for top-quality regular bread.

MULTIGRAIN TIN 430g FB131 A top-quality multigrain tin loaf made with the finest ingredients using a long fermentation method to give the very best taste and keeping qualities. Perfect for toasting and gourmet sandwiches.

12 LIGHT RYE BREAD 290g FB540 Floury topped, rustic rye loaf. Delicious for sandwiches or toasted.

WHITE SUB LOAF 420g FB302 White sub loaves topped with sesame seeds, ideal for sandwich bars & takeaways, approx. 23” long for cutting and toasting.

BROWN SUB LOAF 420g FB303 Brown sub loaves, ideal for sandwich bars & takeaways, approx. 23” long for cutting and toasting. ENGLISH LOAVES

WALNUT BLOOMER 290g FB584 Delicious, subtle flavour. Perfect accompaniment to cheese.

THREE GRAIN STAR LOAF 290g FB708 This lovely loaf is made with a multigrain flour, and then extra seeds are added to make it even more tasty and nutritious.

SOURDOUGH LOAF 270g FB701 A wonderful rustic sourdough loaf, great for sandwiches and bruschetta.

14 MIXED SEEDED BLOOMER 600g FB585 A delicious mixed grain bloomer made with rye, wholemeal & white flours, perfect for designer sandwiches• • S & toast. E E E P A G

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SOURDOUGH & POPPY SEED BLOOMER 900g FB784 Patiently fermented to let the natural yeasts and beneficial bacteria in the 100% British flour we use, do its magical thing. A wonderful hard crust bread with an unmistakeable tangy flavour, it makes beautiful toast and thick slices are ideal for slitting and stuffing. CONTINENTAL LOAVES

COURONNE 400g FB137 This large crown shaped French country bread makes a superb centrepiece and tastes great too.

OLIVE CIABATTA 220g FB671 Our olive ciabatta is light and fluffy with an open texture, generously embellished with olives.

SUNDRIED TOMATO CIABATTA 220g FB673 Soft, flavour-rich sun dried tomatoes give this very special ciabatta extra impact.

16 PUGLIESE 430g FB538 A rustic Italian country bread from the Puglia region. Made with extra virgin rapeseed oil and a long slow double fermentation for a truly heavenly taste.

CIABATTA 220g FB670 This popular bread has a multitude of culinary purposes, whether it’s simply buttered, toasted for panini, used for sandwiches or the base of a perfect bruschetta. CONTINENTAL LOAVES

MEDITERRANEAN OLIVE BREAD 600g FB534 A double fermented bread made with a wheat sourdough and stuffed with juicy black olives. Shaped by hand with care for a truly rustic finish.

MEDITERRANEAN TOMATO BREAD 600g FB533 Full of the flavour of the Mediterranean, this bread is bursting with the sunshine of the region. Close your eyes and you’re there!

OLIVE & OREGANO FOCACCIA BREAD 360g FB689 Rich Italian focaccia breads with extra virgin rapeseed oil and Mediterranean flavours, great with pasta and Italian dishes.

TOMATO & BASIL FOCACCIA BREAD 360g FB688 Rich Italian focaccia bread with extra virgin rapeseed oil and Mediterranean flavours, great with pasta and Italian dishes.

18 LARGE FOCACCIA SHEET 55cm × 25cm × 4cm approx FBS270 Made with love from strong flour, yeast, salt, water and extra virgin rapeseed oil to create • • a 100% British bread with a passionate Italian S E E heart. Equally good for split Mediterranean E G P A toasts and deli sandwiches.

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ROSEMARY FOCACCIA QUARTERED 290g CHFB675 We dip the focaccia dough in extra virgin rapeseed oil and then bake it. This gives a wonderful coating that is full of flavour. Warm gently to encourage that delicious, rosemary flavour. Can be broken into four equal portions to be served with soups and meals.

LARGE ROSEMARY FOCACCIA SHEET 55cm × 25cm × 4cm approx FBS275 This traditional dimpled Italian focaccia sheet is made with rich sourdough and extra virgin rapeseed oil. Perfect for a real Italian panini.

LARGE TOMATO & BASIL FOCACCIA SHEET 55cm × 25cm × 4cm approx FBS276 This traditional dimpled Italian focaccia sheet is made with rich sourdoughs and extra virgin rapeseed oil. Perfect for a real Italian panini. QUICK BAKE & TOASTING BREADS

DEMI BAGUETTE 120g QB103 Perfect for those times when a full-size baguette isn’t practical, our crispy-crusted demi baguette has a lovely, soft, typically French interior.

PARISIENNE 430g QB112 A generous and flavoursome stick of fragrant French bread baked to perfection. This is the ideal accompaniment to more or less any dish, a well-loved classic.

• • PLAIN PANINI S E E 110g PAN01 E P A G Designed for filling and toasting, makes a light carrier for a host of fillings with a melting eggshell crust. SUGG G E N S I T V I

• 50 • S E E E G MALTED CIAPANINI ROLL P A 100g PAN03 A malted version of our popular cross between a ciabatta & panini roll. Gives a lovely malted flavour that compliments a variety of fillings.

CIAPANINI ROLL 100g PAN04 This versatile hand-pulled ciabatta-style panini is equally at home served cold or from a traditional panini press.

20 TEACAKES & LUXURY CRANBERRY TEACAKE 110g FB532 FRUITED BREADS This luxury version of our traditional teacake is bursting with sweet cranberries, giving a terrific taste.

FRUITED TEACAKE 110g FB531 A generous 5” teacake with a light crumb and crust. Perfect for toasting.

GUERNSEY GÂCHE 440g FB629 A fruity regional bread from the Channel Islands. BRIOCHE BREADS

GLAZED BRIOCHE HOT DOG ROLL 70g FB260 A refined and classy hot dog roll for those special occasions when only the best will do. Made with free range eggs.

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GLAZED BRIOCHE BUN 90g FB461 Very refined and classy burger bun for those special occasions when only the best will do. Made with free range eggs.

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22 LARGE GLAZED BRIOCHE HOT DOG ROLL 95g FB361 With 100% free range eggs and pure butter, our large brioche hot dog rolls are sweet, buttery and light. Ideal for those special occasions.

BRIOCHE LOAF 270g FB560 An exceptionally rich and delicious cross between bread and cake.This authentic French recipe loaf will add a touch of class • to any menu. Made with free range eggs. • S E E E P A G

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PEPPERED BRIOCHE BUN GLAZED 90g FB462 Our beautiful pepper brioche buns have that classical rich and tender brioche crumb thanks to their generous egg and butter content. Enriched with spicy, tangy pepper, they make a splendid accompaniment to all sorts of savoury meals. They’re the glittering star of many a fine burger and make a marvellously posh sandwich. BRIOCHE BREADS

BRIOCHE BUN GLAZED, SEEDED & SLICED 90g FB660 A free range egg & pure butter glazed brioche bun complete with nutty flavoured • sesame seed topping.• Just right for those S E E gourmet burgers.E P A G

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MINI BRIOCHE SLIDER 20g FB760 Generous amounts of free range egg and butter make our mini brioche slider rolls rich, light, puffy and buttery, with just enough sweetness and a super golden crust.

MINI BRIOCHE LOAF 50g FB860 This authentic butter brioche is perfect served warm for a continental breakfast or with preserves for afternoon teas. Made with free range eggs.

24 BRIOCHE LOAF (LARGE) 430g FB960 A delightful cross between bread and cake, our brioche has a soft centre, tasty crust and slightly sweet flavour, created with free range eggs.

RUSTIC BRIOCHE 100g FB160 A stylish hand finished rustic roll. A version of our popular brioche bun made with free range eggs and butter great to fill or to compliment any meal. CROISSANTS & VIENNOISERIE Supplied unbaked

MINI BUTTER CROISSANT 25g 111500252001 Mini version of classic pure butter croissant.

STRAIGHT BUTTER CROISSANT 67g 111510673001 Classic pure butter croissant.

MINI MIX SELECTION 25/30g 199510303004 Mini versions of croissant, pain au chocolat and pain au raisin.Great for buffets or continental breakfast.

26 CURVED BUTTER CROISSANT 70g 112500703003 Traditional curved all butter croissant, perfect for continental breakfasts.

PAIN AU RAISIN 100g 120500003002 Rich all-butter pastry filled with crème pâtissière and juicy raisins.

PAIN AU CHOCOLAT 85g 126500854604 Melt in the mouth all butter pastry filled with rich dark chocolate. 28 HI THAI PORK BRIOCHE BURGER BUN

INGREDIENTS (serves 3)

3 glazed brioche buns (FB461) 500g lean minced pork 1½ tbsp rapeseed oil 3 tbsp good quality, ready-made Thai green curry paste 50g fresh white breadcrumbs 6 spring onions, finely chopped

For the lime mayo: 3 tbsp mayonnaise 2 tbsp full fat Greek yoghurt 1 tsp cracked black pepper 2 limes, zest and juice Crisp baby gem leaves

For the cucumber pickle: ½ cucumber, peeled, deseeded, and finely chopped 2 tbsp sesame seeds, toasted ½ red chilli, finely chopped 1 tbsp mirin or rice wine vinegar 1–2 tsp caster sugar 1 tbsp teriyaki sauce

PROCESS

Place the pork in a large bowl and season with salt and pepper.

Heat ½ tbsp of the rapeseed oil in a small pan and gently fry the Thai paste for 2 minutes. Allow to cool. Mix the Thai paste, breadcrumbs & spring onions into the pork and shape into 3 equal burgers. Heat the remaining oil in a large frying pan and cook the burgers for 6–7 minutes on each side, or until golden and cooked through.

Meanwhile, mix the lime mayo ingredients together and season to taste. Mix the cucumber pickle ingredients together and season to taste.

Split the warm brioche buns in half and layer bottom half with baby gem leaves and a spoonful of cucumber pickle. Top each half with a burger and add a dollop of lime mayo. Sit remaining brioche bun on top and serve straight away with extra cucumber pickle and lime mayo. GLAZED PEPPERED BRIOCHE WITH ZESTY SCALLOPS AND PAN FRIED SALMON

INGREDIENTS (serves 4)

4 pepper brioche buns (FB462) 12 scallops, cleaned 1 egg, beaten 100g fresh, white breadcrumbs 2 limes, zested 50g unsalted butter 4 × 100g boneless, skinless salmon fillet Sunflower oil for deep frying Rocket or endive and lime wedges to serve

For the mushy petit pois: 1 tbsp garlic oil 1 shallot, finely chopped 200g petit pois

For the tarragon tartare sauce: 4 tbsp mayo 4 tbsp creme fraiche 2 tbsp baby capers Small bunch tarragon, chopped 1 banana shallot, finely chopped

To serve: Rocket or endive and lime wedges

PROCESS

Split the brioche in half and set to one side.

Season the scallops with salt and pepper. Toss together the breadcrumbs and lime zest. Dip each scallop into the beaten egg and then into the crumbs. Set to one side.

To make the mushy peas, heat the oil in a small pan, add the shallot and cook gently for three minutes. Stir in the peas and 3 tbsp water. Cook for 1 minute. Season well and blitz.

Heat enough sunflower oil in a pan to deep fry the scallops. Cook scallops in batches for approx 30–40 seconds or until golden.

Heat the butter in a sauté pan, add the salmon fillets, season well and cook over a medium heat for 2–3 minutes.

Mix the tarragon tartare sauce ingredients together and season to taste.

Spread some of the mushy petit pois on the botton half of each brioche, top with a little endive and divide the salmon and scallops between each. Top with a little tarragon tartare sauce. Serve with a wedge of lime and extra mushy peas and tarragon tartare sauce.

32 SEARED TUNA NICOISE HASH IN CIABATTA WITH CHUNKY TAPENADE

INGREDIENTS (serves 4)

4 round ciabatta rolls (FB680) 4 x 150g tuna steaks 1 tbsp olive oil 1 tbsp lemon 140g green beans, cooked and refreshed 55g baby spinach leaves 16 cherry or baby plum tomatoes, halved 4 soft boiled eggs, shelled and halved

For the chunky tapenade: 75g black olives, chopped 2 tbsp baby capers, drained 75g sunblush tomatoes, chopped 2 tbsp thick balsamic vinegar 1 tbsp olive oil

For the mustard mayo: 5 tbsp mayonnaise 1 tbsp dijon or wholegrain mustard

PROCESS

Smear each tuna steak with a little olive oil, squeeze lemon juice and season well.

To make the hash, toss the green beans, spinach and tomatoes in the remaining oil, season well. Set to one side.

To make the tapenade, mix all the ingredients together and season well.

Heat a non-stick frying or griddle pan until really hot and sear the tuna steaks for approximately 1½ minutes each side (this will cook it rare).

To serve, gently warm the ciabatta rolls and split each in half. Arrange the hash on each bottom half of the ciabatta and top each with a tuna steak and soft eggs. Spoon over the tapenade and serve with a side of mustard mayo. CIABATTA RUSTIC BOARD

INGREDIENTS (serves 4)

4 individual ciabatta rolls (FB682)

For the chorizo and prawn salad: 200g chorizo, chopped 12 king prawns, raw, shelled 250g baby plum tomatoes, halved A good splash dry sherry

For the chickpea crush: 800g chickpeas, rinsed and drained 3–4 tbsp olive oil 1 red chilli, finely chopped 1 lemon (zest and juice) 1 large red onion, thinly sliced 1 bunch flat leaf parsley or coriander, roughly chopped

PROCESS

Split and griddle the individual ciabatta rolls until lightly charred and toasted.

Preheat the oven to 190°C/375°F/Gas mark 5.

To make the chickpea crush, first soak the onion in cold water for 15 minutes and drain well. Place the chickpeas in a roasting tin, drizzle over the oil, season well with black pepper and place in the oven for 15 minutes. Place roasted chickpeas in a bowl and gently crush with a potato masher. Stir in the remaining ingredients and season to taste.

To make the chorizo and prawns, simply heat a large frying pan and fry off the chorizo for 5 minutes until golden and all the oil has oozed out. Remove the chorizo from the pan and set to one side. Turn up the heat and toss through the prawns and tomatoes over a very high heat for a few minutes or until the prawns are just cooked through. Add a good glug of sherry and flame. Season to taste.

To serve, spoon the chickpea crush on each ciabatta half and top with the warm chorizo & prawn salad. Place remaining ciabatta half on top and serve straight away.

36 BURNT END BRISKET ON ONION BAGUETTE WITH BORLOTTI BEANS & CHEDDAR PESTO

INGREDIENTS (serves 4)

4 onion demi baguettes (FB339) 12 thick slices of cooked brisket 3 tbsp barbecue sauce

For the baked borlotti beans: 1 tbsp olive oil 1 red onion, finely chopped 1 garlic clove, crushed 1 red chilli, finely chopped 400g cooked borlotti beans, drained and rinsed 2 tbsp sun-dried tomato paste 300ml tomato pasatta Pinch of sugar

For the cheddar pesto: 55g pinenuts, toasted 55g mature cheddar cheese, grated 1 garlic clove, crushed Large bunch of basil 150ml olive oil

To serve: Rocket leaves

PROCESS

Brush each slice of brisket with barbecue sauce. Set to one side.

To make the beans, heat the oil and cook the onion until softened. Add the garlic and chilli and cook for 1 minute. Add the tomato puree, pasatta, beans and good pinch of sugar. Stir well and cook gently for 10 minutes. Season to taste.

To make the pesto, place all the ingredients in a food processor and whiz together. Season to taste.

Heat a little rapeseed oil in a non-stick frying pan and cook the brisket slices for a few minutes each side until warm, charred and sticky.

To serve, split the baguettes and spread each side with pesto. Arrange the slices of brisket in the baguette and scatter over a little extra rocket. Serve with warm borlotti beans and skinny fries on the side. DELUXE EGGY BREAD WITH SOURDOUGH & POPPY SEED BLOOMER, DOLCELATTE AND GRIDDLED PEARS

INGREDIENTS (serves 4)

1 sourdough & poppy seed bloomer (FB784), cut into 4 thick slices 175g Dolcelatte cheese 3 large conference pears, peeled, halved, sliced thickly and griddled 3 eggs 200ml double cream 100ml milk 50g unsalted butter 2 tbsp rapeseed oil 4 large slices Parma ham, fried until crisp

PROCESS

Split each thick slice of bloomer to make a pocket in the centre. Stuff each one with a slice of griddled pear and 25g of Dolcelatte.

Whisk together the eggs, cream and milk.

Heat a large frying pan and add a little butter and oil.

Dip each stuffed bread slice into the egg mixture until well coated on both sides. Place in the hot pan and cook in batches for approximately 2–3 minutes on each side until golden and puffy.

To serve, place each, golden eggy bread on a board. Top with crispy Parma ham and the remaining cheese. Serve with extra griddled pears on the side.

40 RILLETTES OF DUCK WITH MULTI SEEDED BLOOMER TOASTS

INGREDIENTS (serves 4)

1 mixed seeded bloomer (FB585) 4 duck legs Sea salt 2 garlic cloves, smashed ½ bottle medium dry white wine 6 juniper berries, crushed 2 strips orange peel Few sprigs of thyme 30ml cognac (optional) Freshly ground black pepper

For the relish: 2 oranges, peeled, segmented 55g pinenuts, toasted 1 large shallot, finely chopped 1 large bunch watercress, washed and picked Drizzle extra virgin olive oil

To serve: Red onion and balsamic chutney

PROCESS

Pre-heat oven to 200°C/400°F/Gas mark 6.

Place the duck legs on a rack over a roasting tray. Using a fork, prick the duck skin all over. Rub each duck leg with sea salt. Cook for approximately 2 hours until crisp and really golden.

Remove the duck legs from the rack and place in a sauté pan. Reserve duck fat for future use.

Add the remaining ingredients to the duck pan and place over a very gentle heat, simmering for approximately 1½ hours. Remove from heat and allow duck to cool in the pan.

Remove duck from pan and place on a board. Shred the duck meat and skin carefully away from the bones. Place the shredded duck meat and skin back into the pan and stir through with any remaining glaze.

To serve, griddle or toast thick slices of the multi seeded bloomer and place on a board. Toss all the relish ingredients together and season to taste.

Top each toast with the watercress relish and finish with the shredded duck. Serve with onion chutney on the side and extra griddled toasts. VENISON BRIOCHE DOGS WITH APPLE & THYME CHUTNEY AND BUBBLE & SQUEAK

INGREDIENTS (serves 4)

4 large glazed brioche hot dog rolls (FB361) 8 medium sized venison sausages

For the chutney: 25g butter 2 red onions, finely chopped 75g medium brown sugar 3 Cox’s apples, halved, cored and finely chopped 2 tbsp cider vinegar 2 tbsp fresh thyme leaves

For the crispy bubble & squeak: 450g waxy new potatoes such as Charlotte, cooked 55g butter 1 tbsp rapeseed oil 150g kale, washed and shredded

PROCESS

Fry the venison sausages until golden and cooked through.

To make the chutney, heat the butter in a sauté pan and add the onion. Cover and cook gently for 6–7 minutes until softened. Remove lid and fry until really golden. Add the sugar, apples, vinegar & thyme and cook over a medium heat for 8 minutes or until the apple is just cooked but still holding its shape. Turn up the heat and allow to bubble for a few minutes until sticky and liquid all absorbed. Season well to taste.

To make the bubble & squeak, crush the potatoes with the back of a fork. Heat the butter and oil in a sauté pan, add the potatoes. Cook until golden and crisp. Season well. Add the kale and cover with a lid. Cook for 2–3 minutes or until just wilted. Season and top with crumbled black pudding.

To serve, split the brioche rolls along the top. Arrange 2 sausages in each, top with chutney and serve with bubble and squeak on the side.

44 LOBSTER & CRAYFISH POSH NOSH BRIOCHE

INGREDIENTS (serves 4)

4 brioche buns glazed seeded & sliced (FB660) 1 tbsp medium Indian spice paste 4 tbsp rapeseed mayonnaise 1 lime, zest and juice 2 lobster tails, cooked, shelled and cut into chunks 250g cooked crayfish tails

For the cucumber pickle: ½ cucumber, peeled, deseeded and thinly sliced 1 tsp caster sugar 2 tsp rice wine vinegar Pinch salt 1 tbsp chopped dill

For the tomato sambal: 250g baby plum tomatoes, chopped 4 spring onions, finely chopped Pinch sugar 1 tbsp rapeseed oil Salt & pepper

To serve: Gourmet salad leaves

PROCESS

Heat a small frying pan and gently cook the spice paste for one minute. Scrape paste into a bowl and allow to cool.

Add the mayonnaise, lime zest and juice to paste and stir through. Season to taste. Gently fold the lobster and crayfish into the mayo and chill until required.

Meanwhile, make the cucumber pickle. Mix together the sugar, vinegar, salt and dill. Toss in the prepared cucumber and set to one side.

To make sambal, toss all the ingredients together and season to taste.

To serve, split the brioche buns in half and arrange the salad on the bottom halves. Pile the lobster mix onto the leaves and top each with a brioche lid. Serve straight away with extra lime wedges, cucumber pickle and tomato sambal on the side. PAN RUSTIC & CRANBERRY ROLL WITH TURKEY SCHNITZEL

INGREDIENTS (serves 4)

4 pan rustic and cranberry rolls (FB331), each sliced into two layers 4 turkey escalopes Seasoned flour 3 eggs, beaten 100g fresh white breadcrumbs 200g hazelnuts, roughly ground 75g unsalted butter Rapeseed oil

For the red cabbage, shallot and beetroot vinaigrette: ½ Small red cabbage, shredded 2 large shallots, finely chopped 2 medium beetroot, finely grated 2 tbsp balsamic Vinegar 2 tbsp Dijon Mustard 6 tbsp olive oil

To serve: Rocket leaves or lambs lettuce and hollandaise flavoured with a reduction of orange, white wine vinegar and fresh thyme

PROCESS

Mix together the breadcrumbs and hazelnuts.

Dip each turkey escalope in flour, beaten egg and then hazelnut crumb.

Heat a little butter and oil in a large frying pan and heat until foamy. Add the coated turkey escalope and cook gently for 4–5 minutes each side or until golden and cooked through.

To make the vinaigrette salad, simply toss together the red cabbage, shallot and beetroot. Mix the dressing ingredients together and season to taste. Stir into the cabbage mixture.

To serve, layer up the cranberry pan rustic roll. Cut a turkey escalope in half and layer one half in the bottom layer of the roll with a little rocket. In the second half add the remaining half of turkey and a little red cabbage vinaigrette. Spoon over a little hollandaise and serve the remaining separately with a dish of extra red cabbage vinaigrette.

48 WARM ROSEMARY FOCACCIA WITH PULLED MEDITERRANEAN STYLE LEMON LAMB

INGREDIENTS (serves 6–8)

6–8 rosemary focaccia rolls (FB683), warmed 30ml olive oil 6 medium sized banana shallots, peeled and halved 1 garlic bulb, cut in half across the middle 4 good sprigs oregano 3 bay leaves 2 tsp sea salt 1 tsp cracked black pepper 1.7kg shoulder lamb, boned 2 small un-waxed lemons, cut into quarters 150ml vegetable stock

To serve: Greek style salad Rustic potato wedges

PROCESS

Preheat the oven to 180°C/350°F/Gas mark 4.

Pour the oil in a large oven-proof pan; add the shallots, garlic, oregano, bay, salt and pepper.

Trim the lamb and cut into 10–12 large chunks. Place in a bowl, squeeze over the lemon juice and season with the salt and pepper.

Arrange the lamb and squeezed lemon quarters on top of the shallots and pour over the stock. Cover with a tight fitting lid and cook in the oven for 3–3½ hours until tender, basting the lamb with the juices occasionally.

To serve, spoon the lamb into warm individual dishes and top with the shallots, garlic, lemon pieces and herbs. Spoon over the juices and serve with the rosemary focaccia. MANCHEGO AND SERRANO MALTED CIAPANINI CROQUE

INGREDIENTS (serves 4)

4 malted ciapanini rolls (PAN03) 8 slices Serrano ham 225g Manchego cheese, thinly sliced

For the tomato chutney (to fill a 225g jar): 450g cherry tomatoes 3 tbsp olive oil 2 tbsp balsamic vinegar 2 tbsp demerara sugar 2 dried chillies, roughly broken up Salt & freshly ground black pepper

To serve: Olives Almonds Chorizo

PROCESS

To make the the tomato chutney: Preheat the oven to 150°C/300°F/Gas 2.

In a small roasting tin toss the tomatoes with the remaining ingredients and season. Bake in the oven for 1¾ hours until softened & split. Allow to cool and transfer to sterile jar. The chutney will keep for 2–3 days in the fridge.

To make the croque: Preheat the grill.

Split each of the ciapanini in half. Divide the ham between each of the 4 ciapanini bases. Top each with cheese and place on a baking sheet.

Place under a medium grill and gently heat until the cheese is just melting. Grill the remaining ciapanini tops on the cut side until golden and toasted.

Remove the melts from grill and top each with a generous spoonful of the warm tomato chutney. Top each with the toasted lid and serve straight away with extra tomato chutney, olives, almonds, chorizo.

52 WILD BOAR SALTIMBOCCA FOCACCIA WITH SWEET PEPPER KETCHUP AND PARMESAN CRISPS

INGREDIENTS (serves 4)

4 plain focaccia rolls (FB691) 12 wild boar or good quality Cumberland sausages, skins removed 4 tbsp fresh white breadcrumbs 2 tbsp fresh thyme leaves 4 slices Proscuitto 8 sage leaves 1 tbsp rapeseed oil

To serve: Baby gem leaves Parmesan crisps 8 tbsp sweet pepper ketchup

PROCESS

Split the focaccia rolls in half and set to one side

Mix the sausage meat with the breadcrumbs, thyme, salt and pepper and mix well. Shape into 4 even sized patties.

Press two sage leaves on top of each and wrap each in a slice of Proscuitto.

Heat the rapeseed oil in a pan and cook the patties over a medium heat for 8–10 minutes or until cooked through and golden.

Griddle the focaccia rolls until golden.

Serve each patty in a griddled focaccia with crispy gem lettuce and sweet chilli ketchup. Serve Parmesan crisps on the side.

To make Parmesan crisps, simply place handfuls of finely, grated Parmesan in piles on parchment paper lined baking sheets. Place in a hot oven 200C for 4–5 minutes or until golden and flat. Allow to cool slightly before removing from tray. ANTI PASTA DELI FOCACCIA

INGREDIENTS (serves 8–10)

1 large plain focaccia sheet (FBS270) 150ml olive oil 90ml balsamic vinegar 3 garlic cloves, crushed 3 large red peppers, roasted, deseeded, skinned and sliced 200g jar marinated artichokes, drained, cut in half 2 ripe avocados, peeled, sliced and tossed in a squeeze of lemon 200g mozzarella, torn 100g sunblush tomatoes, chopped 250g cherry tomatoes, halved handful fresh basil leaves, torn 3 tbsp capers, drained 150g stoned, black olives, halved

PROCESS

Split the focaccia loaf in half evenly.

Whisk together the olive oil, balsamic vinegar and garlic. Drizzle the mixture generously over the bottom half of the focaccia using approximately two-thirds of the dressing.

Scatter over the peppers, artichokes, avocado, mozzarella, tomatoes, basil, capers and olives. Season with freshly ground black pepper. Drizzle over remaining dressing.

Top with the focaccia lid to reassemble the loaf and press the layers well together. Tightly wrap in clingfilm. Place in the fridge with a board or weight on top to press down for at least 2 hours before serving.

To serve, cut into wedges for a picnic loaf or griddle for a luxury deli style sandwich.

54 code description ℮ weight case amount page Nº

MIXED ROLLS FB407 Mediterranean rolls 55g 75 02 (mixed selection 5 × 15) FB408 Mini rolls choice 35g 100 02 (mixed selection 5 × 20)

MINI BREADS FB801 Sourdough slider 25–30g 60 04 FB827 Mini wholemeal tin loaf 65g 48 04 FB828 Mini white tin loaf 55g 48 04 FB830 Mini onion tin loaf 55g 48 04 FB831 Mini multigrain tin loaf 55g 48 04 FB834 Mini burger bun 25–30g 60 04 FB882 Ciabatta stick 20–30g 90 04

ENGLISH ROLLS FB400 Sourdough roll 100g 40 06 FB401 Large sourdough roll 150g 36 06 FB402 White cottage loaf 130g 40 06 FB403 Multigrain cottage roll 130g 40 06 FB409 Kentish huffkin 120g 40 06 FB434 Large white bap 120g 40 06 FB435 Large multigrain bap 120g 40 06 FB480 Traditional English roll 100g 40 06 FB601 Sourdough & onion roll 100g 40 06

CONTINENTAL ROLLS FB331 Cranberry pan rustic* 100g 40 08 FB339 Onion demi baguette 120g 30 08 FB431 Pan rustic 100g 40 08 FB680 Round ciabatta roll 100g 40 08 FB681 Large ciabatta roll 130g 30 08 FB682 Individual ciabatta roll 100g 40 08 FB683 Rosemary focaccia roll 100g 40 10 FB685 Olive & tomato round ciabatta 100g 40 10 FB686 Sundried tomato & basil focaccia roll 100g 40 10 FB687 Olive & oregano focaccia roll 100g 40 10 FB691 Plain focaccia roll† 100g 40 10

ENGLISH LOAVES FB128 White tin 430g 14 12 FB131 Multigrain tin 430g 15 12 FB302 White sub loaf 420g 10 12 FB303 Brown sub loaf 420g 10 12 FB540 Light rye bread 290g 18 12 FB584 Walnut bloomer 290g 15 14 FB585 Mixed seeded bloomer 600g 8 14 FB701 Sourdough loaf 270g 15 14 FB708 Three grain star loaf 290g 15 14 FB784 Sourdough & poppy seed bloomer* 900g 4 14

56 code description ℮ weight case amount page Nº

CONTINENTAL LOAVES CHFB675 Rosemary focaccia quartered 290g 18 16 FB137 Couronne 400g 8 16 FB533 Mediterranean tomato bread 600g 8 16 FB534 Mediterranean olive bread 600g 8 16 FB538 Pugliese 430g 9 16 FB670 Ciabatta 220g 20 16 FB671 Olive ciabatta 220g 20 16 FB673 Sundried tomato ciabatta 220g 20 18 FB688 Tomato & basil focaccia g 6 18 FB689 Olive & oregano focaccia 360g 6 18 FBS270 Large focaccia sheet* — 5 18 FBS275 Large rosemary focaccia sheet — 5 18 FBS276 Large tomato & basil focaccia sheet — 5 18

QUICK BAKE & TOASTING BREADS QB103 Demi baguette 120g 30 20 QB112 Parisienne 430g 12 20

Panini breads – for filling and toasting PAN01 Plain panini 110g 35 20 PAN03 Malted ciapanini roll 100g 40 20 PAN04 Ciapanini roll 100g 40 20

TEACAKES & FRUITED BREADS FB531 Fruited teacake 110g 45 20 FB532 Luxury cranberry teacake 110g 45 20 FB629 Guernsey gâche 440g 5 20

BRIOCHE BREADS FB160 Rustic brioche* 100g 40 22 FB260 Glazed brioche hot dog roll 70g 72 22 FB361 Large glazed brioche hot dog roll 95g 36 22 FB461 Glazed brioche bun 90g 45 22 FB462 Peppered brioche bun glazed* 90g 45 22 FB560 Brioche loaf 270g 9 24 FB660 Brioche bun glazed seeded & sliced 90g 48 24 FB760 Glazed mini brioche slider 20g 60 24 FB860 Mini brioche loaf 50g 48 24 FB960 Brioche loaf (large) 430g 5 24

CROISSANTS & VIENNOISERIE 111500252001 Mini butter croissant 25g 150 26 111510673001 Straight butter croissant 67g 80 26 112500703003 Curved butter croissant 70g 80 26 120500003002 Pain au raisin 100g 60 26 126500854604 Pain au chocolat 85g 90 26 199510303004 Mini mix selection 25/30g 225 26

* New product for 2017 † Improved recipe For all allergen & nutritional information please visit our website

Unit J2. Channel Road. Westwood Industrial Estate. Margate CT9 4JS Telephone: 01843 209442 Email: [email protected] www.specialitybreads.co.uk