Contents Recipes 14. StarteGarlic Mushroomsrs with Basil on a Toasted Bloomer Introduction 15. 4. Purple Sprouting Broccoli, Sweet & Leek Soup 16. What do consumers want to see on the menu? 5. 17. RoastedRoast Beef MeatSirloin withMain Tarragon courses & Port 18. Over to the experts Buttered Roast Chicken with Thyme & Rosemary Gravy 8. 19. Roast Leg of Lamb with a Mustard Glaze and Rosemary & Redcurrant Gravy The Golden Fleece 20. Roast Shoulder of with Cider Gravy 9. 21. Roast Turkey Crown with White Wine & Mustard Gravy The Perfect Carvery 22. 10. 23. VegetaVegetarianrian Options Main courses Vegetables 24. 12. Spiced & Roasted Cauliflower & Butternut Squash 25. Executive Chef, Mark Rigby's Top Tips Jerk Black Bean & Potato Curry 13. 26. Potato, Spinach & Blue Cheese en Croute Recipes 27. Vegan Balls with White Beans & Mushroom in a Tomato 14. 28.

29. DessertsBird's Lemon Meringue Ice Cream Crumble 30. Apple Crumble with Ambrosia Custard 31. McDougalls Brownie with Bird's Ice Cream 32.

33. LeftoverBisto Steak &S oAlelutions Pie 34. Chicken with Spicy Curry Sauce 35. Lamb Stew with Barley & Herb Dumplings 36. Pork Stir Fry 37. Turkey & Garlic Mushroom Bake 38. 2 3 What do Introduction consumers want to see on the menu? 65% elcome to our Carvery Guide; a tool to help , restaurants and 28% of respondents Whotels make the most of this popular dining option. Some of our were extremely best loved brands, including Bisto, Paxo and McDougalls, are perfectly enjoyed a carvery in the likely to have a placed to help outlets serve delicious accompaniments to a carvery roast, last month dessert and our Executive Chef, Mark Rigby, has put together recipes and top tips to help inspire you. with a carvery, 54% The recipes have been developed based on the results of exclusive consumer as opposed to only research we conducted to find out what people are looking for from a carvery of people pay meal, helping you to tempt your diners. There is even inspiration to help you 11% between cater for vegetarians, making sure there is something for everyone. f5 - f10 who wouldstarter have a This guide will offer guidance on the best cuts of meats to buy, and we have for their carvery also highlighted ways to transform any leftover meat to create delicious dishes perfect for your weekly specials board. We know that every penny counts and that reducing food waste is high on your agenda. Be ef Half Chicken no. Lamb of rmoreespondents choice would of l ikemeat to see 1 no. no. at a carvery, if they could change one thing 2 3 Most popular meat choices at a carvery

4 5 What do consumers want to Almost 62% see on the menu? Half Did you know? of those surveyed strongly was founded in 1908 of people from the agreed North & that a carvery and the household name stands for: woulda goodbe nothing gravy without ‘it Browns, It Seasons and Thickens in One’ Scotland , 33% would like to see with people from the Northern of peop Irelandle from more choice Midlands of vegetables Our research shows over 65% are extremely likely mostfeeling strongly a third of people selected of respondents to enjoy a starter, at a carvery said they could 7% favourite not compared to across about this! as their hawithoutve a car very all other regions gravy brand roast potatoes

Southerners dessertare the most likely to choose23% at a carvery, with being extremely likely 50% said theynot could People from 1/3 have a carvery Wales & South of people said without People from the Yorkshire The midlands were most likely to want more gluten free low salt is their favourite puddings are the most likely to want to see and more vegetarian stuffing brand options at a carvery options at a carvery 6 7 Over to The Golden Friday With meat being the traditional Sunday the experts Carvery and Fleece centrepiece of a carvery, it’s pudding: Starter: £3.65 - £6.95 important that outlets know what £8.50 Carvery: £13.95 Pudding: £5.95 toDavid l andook Jean fo Coxr have when been in sourcingthe butchery business joints since the 1970s. Their shop is now, and has been for 10 years, the hub of the business and the village has grown around them. David learnt to butcher the old way and truly is the expert in recommending cuts for specific meals with Brothers, Darren and Adam, run the front and back of house at their his wealth of experience. Here, David talks about his favourite meat for family owned , The Golden Fleece. The menu is packed with superb a carvery and his recommendations for chefs. dishes and the pub offers a carvery every Friday evening and Sunday. Darren talks about the benefits of offering a carvery and its popularity. “Having supplied a number of pubs for many years we are seeing the trends for carvery meats change. Although beef remains the number one choice for customers, “Our carvery is extremely popular at The Golden Fleece, so much so that we now also the popular cut has moved from topside, to joints of sirloin or rib eye. Perfectly suited offer one on a Friday evening. Our Friday and Sunday menus differ slightly to suit the for a longer cook, rib eye and sirloin joints add a premium feel for customers when different occasions. Sunday diners are often eating out for a special occasion so will they are eating out and truly give the greatest taste with a little fat running through frequently indulge in a starter and dessert on top of the carvery, whereas Friday diners the meat. If a pub can only offer one meat at their carvery, then a cut of rib eye or sirloin are looking for more of a mid-week deal. Many people come from all over town for our would be my recommendation for the best flavour. carveries every week, alongside the loyal locals, helping us achieve covers of over 100 in one evening and 350 on Sundays. “Premier Foods’ research has shown that turkey has also been coming up the ranks in popularity and not “We use a number of Premier Foods products for our carvery including Bisto and Paxo. just for Christmas, but for its leanness. However, it We know that gravy is such an important part of a carvery for consumers. Ours is made is important for chefs and caterers to think about from scratch, but we add Bisto to ensure we are offering a consistent and quality gravy wastage when choosing a boned meat. The best each time - with so many returning customers, they expect the best every time! cut for great value for money and minimal wastage is butterfly turkey or turkey breasts, meaning no “We offer different meats at our Friday and Sunday carveries to suit the occasion. bones and easy carving. On Friday’s we offer pork, gammon and turkey with all the trimmings, whereas on Sunday we offer a slightly more expensive beef which proves extremely popular. “Preparing meat for a carvery ultimately starts with The gammon also goes down well and as long as our pork has a great crackling, then our your butcher. Ask questions about your meat, customers are happy! like how has it been hung, when was the meat slaughtered? When picking your meat, although “We have seen an increase in demand for vegetarian and free from options over the past customers often look for leaner cuts, it is good year or so, therefore we have adapted accordingly. We offer gluten free and vegetarian to have a little fat running through it as it adds gravy, vegetables with no butter for those who suffer from lactose intolerance and a great flavour. Try rubbing or piercing your meat range of desserts suitable for those needing alternative dishes. We use gluten free flour for in preparation to enhance its flavour, for example, our chocolate brownies and ensure we always have a tub of free from ice cream - pierce a lamb joint with garlic and rosemary to it really makes the customer’s day!” infuse the meat.” Darren Miles, The Golden Fleece, South Croxton, Leicestershire David Cox, Butcher, Stathern, Leicestershire

8 9 The Perfect

Carvery WThehat carvery m isakes a famous the British pe institutionrfect offered ca rinvery? many What can you add to your gravy for that personal touch? pubs, restaurants and hotels. Carveries run every day of the week, but are most popular at weekends, when a Sunday • Red wine • Apricot roast can be offered. Traditionally the meat in a carvery is Beef Lamb accompanied by roast, mashed or boiled potatoes, a range • Chestnuts • Mint of vegetables and a hearty gravy. Our Executive Chef, • Onion • Rosemary Mark Rigby, has put together his top tips to ensure you • Parsley are offering the perfect carvery to your customers: • Tomato • Redcurrant jelly • Beef meat juices • Garlic

Great meat is the centrepiece of any carvery. The choice and cut of meat is key. As well Tashe offering Meat the favourites, why not try focusing on the preparation and cooking method? Slow roast a saddle of lamb, stuffed with shallots, pancetta, rosemary and garlic for a tasty twist that customers will love. P• oCiderrk C• hickenWhite wine Typical meats used for a carvery are roast beef, chicken, lamb or pork, although seasonally duck, goose, gammon, turkey or other game birds may be used. • Honey • Thyme • Clove • Bacon • Sage • Walnuts Gravy is another pivotal piece of the carvery puzzle. Tailor your gravy to ensure you Tstayhe distinctive Gravy and deliver the flavours you want. Make sure you add the meat and • Mustard • Mushrooms vegetable juices to your gravy to add flavour, and why not try adding wine and herbs. With everything from cracked black peppercorns and cream, to caramelized onions and sugar, Bisto can be tailored to suit any menu.

Customers can often tell the difference between Stuffing is a firm favourite with customers as Yhomemadeorkshire and frozen YorkshirePuddings Puddings, so Sparttuffing of a carvery. Try using Paxo Sage & Onion Top Tip Did you to stand out make sure you are preparing them Stuffing which delivers a consistently great taste from scratch. You can prepare the batter at the that customers know and love and has the added Blend a little know? beginning of service using McDougalls Batter bonus of being suitable for vegetarians. sausage meat into Mix and bake them freshly throughout the day your stuffing to The first carvery so that the carvery is constantly stocked with both enrich your was recorded a fresh offering. in London in stuffing, and the 1950s keep it moist

10 11 Executive Chef, , Vegetables Mark Rigbys

Keep your vegetables looking and tasting fresh by cooking them off Top Tips in smaller batches and keep lidded when there are no customers present. Try using , like our new Bisto Cheese Sauce, for broccoli and P• oThe r tionright equipment cont isr essential.ol Make all serving spoons suitable cauliflower to add variety to your menu. for portion size so that customers don’t take more of each item than they need Think about the seasonality of your vegetables, customers enjoy seeing seasonal items on the menu so ensure you are showcasing this element at • Ensure carving knives are sharp so there is no meat wasted your carvery, whether it’s broccoli cheese in spring or kale in the autumn. • Count and record the portions of meat you get from each dish, so you can cost this back and set a target for the chefs to achieve

For your roast potatoes, use Maris Piper • As opposed to self-service, where possible, serve up the most Roastor King Edward’s Potatoes for the best taste and popular items directly to your customers to ensure you don’t run texture. When boiling your potatoes, out prematurely e.g. stuffing balls and Yorkshire puddings turn the heat down to medium and simmer them for four to five minutes. Drain, return to the pan, place the lid back on and shake well to rough up the edges of the potatoes, helping you achieve that crispiness that your customers crave. U• pseTry addinglling sides, such as pigs in blankets, or courgette in Panko Depending on your preference, ideal fats for roasting are beef breadcrumbs with parmesan for your vegetarian customers, dripping, goose fat, or for vegetarian dishes, olive oil. Ensure you to drive upselling sales season well and why not try crumbling over an Oxo cube, or use a few sprigs of thyme, to enhance the flavour. • Extra sauces are the second most popular upsell initiative on menus with 29% of dishes having this option. Make sure you are offering your customers the option to purchase an additional sauce which can be made up freshly with the new Bisto Sauces range How do you • Upselling is a great opportunity on a carvery as not all aspects need to be included as part of the main meal. But, always roast yours? remember that any upsell should be seen as an added bonus Tweet us with your perfect roast potato method and the hashtag #Roasties @PremierFoods _ FS

12 13 Recipes

Garlic Mushrooms Starters with Basil on a Prep Time: Cook Time: Serves: Toasted Bloomer 10 mins 5 mins 10

This is a quick and simple recipe that combines chestnut mushrooms and basil, served on a toasted slice of bloomer.

I 50mlngredients Vegetable oil 500g Chestnut mushrooms (sliced) 30g Cloves of garlic (crushed) 300g Soft cream cheese 150ml Chicken Bouillon (made as per instructions) 10 Basil leaves (chopped) 1g Black pepper 10 Toasted bloomer slices Extra basil leaves and cress for garnish.

1. Heat the oil in a large frying pan, add the mushrooms and garlic and cook Method for 3 minutes, until they start to brown. 2. Stir in the soft cream cheese and the Chicken Bouillon and simmer for 2 minutes. 3. Add the chopped basil and season with black pepper. 4. Serve on a slice of toasted bloomer.

Hints & Tips: For the bloomer, you can use either White Bread & Roll Mix or Soft Bap Mix.

A Milk,ll Wheat,ergens Celery

14 15 Purple Sprouting Roasted Meat Broccoli, Sweet

Prep Time: Cook Time: Serves: Main courses Potato & Leek Soup 15 mins 40 mins 10

This recipe is thickened by its own ingredients using Vegetable Bouillon as the base stock, for a simple flavoursome vegetarian soup.

I 50gngredients Butter (unsalted) 400g Sweet potatoes (diced) 400g Leeks (finely sliced) 50ml Vegetable oil 1Ltr Vegetable Bouillon (made as per instructions) 200g Purple sprouting broccoli 200ml Semi skimmed milk 2g Ground black pepper

Method 1. Sweat the sweet potatoes and 300g of the leeks in half of the butter until soft. 2. Add the Vegetable Bouillon, bring to the boil then cover and simmer for 15 minutes. 3. Add the broccoli and cook for a further 10 minutes until tender. 4. Blend until smooth. 5. Return to the pan, add the milk and pepper, then reheat. 6. Meanwhile, melt the remaining leek in the remainder of butter until lightly caramelised. 7. Serve in a bowl topped with the crispy leeks and a spoonful of Créme Fraiche.

Hints & Tips: If purple sprouting broccoli is out of season, use normal broccoli.

A Milk,ll Celeryergens

16 17 Roast Beef Sirloin Buttered Roast with Tarragon Chicken with Thyme Prep Time: Cook Time: Serves: Prep Time: Cook Time: Serves: & Rosemary Gravy & Port Gravy 10 mins 1h 55 mins 12 20 mins 1h 30 mins 10

There are a number of cuts of beef that can be used on a carvery, from In this recipe the flavours and seasoning both inside and on the chicken topside, through to rump and rib. For this recipe we’ve used sirloin, infuse the meat and flavour the juices to make a rich flavoursome gravy. cooked with garlic and tarragon and served with tarragon and port gravy. I ngredients I ngredients F2.5o rHeads the of garlicRoast (halved) C hicken: 300g Salted butter (soft) F 5 oClovesr the of garlic Roast (finely chopped)Beef: 50ml Olive oil 5 Bay leaves 20g Sea salt 5 Sprigs of tarragon (finely chopped) 3kg Sirloin of beef 5 Sprigs of rosemary 10g Ground black pepper 2g Ground black pepper 5g Sea salt 5 x 1.5kg Whole chickens

1ltr Boiling water 1 Sprig of tarragon F or the gravy: F 1ltror Boiling the water gravy: 75g Gluten Free Gravy Granules 50ml Port 75g Chicken Gravy Granules 5 Sprigs of thyme 1. Mix together the garlic, tarragon, pepper and olive oil and rub into the sirloin, leave Method marinating for a minimum of 2 hours. 2. Preheat the oven to 200˚C. Method1. Preheat the oven to 200˚C. 3. Place in a roasting tray, season with salt and roast in the oven for 20 minutes, then 2. Place the garlic, bay leaves and rosemary inside the chicken cavity. turn the temperature down to 190˚c and continue cooking for a further 90 minutes 3. Place the chicken into a roasting tin and rub with the butter, and then season (see cooking tips below). with salt and pepper. 4. Remove from the oven and the roasting tray and allow to rest for at least 30 minutes. 4. Place in the oven and roast for approximately 1 hour 30 minutes or until the juices Retain the juices in the tray. run clear. 5. For the gravy, skim the fat from the surface of the juices and discard, place the 5. Remove the chicken from the roasting tray (keeping the juices) and allow to rest for roasting tray on the stove on a high heat, add the boiling water, then whisk in the at least 15 minutes before serving. Gluten Free Gravy Granules until thick. Add the tarragon and port and allow to infuse, then pass the gravy through a sieve. 6. For the gravy, skim the fat from the surface of the juices and discard. Place the roasting tray on the stove on a high heat, add the boiling water, then whisk in the 6. Carve the beef into portions and serve with the Gluten Free Gravy and serve Chicken Gravy Granules. Add the thyme and allow to infuse, then pass the with a selection of seasonal vegetables. gravy through a sieve. Hints & Tips: After the initial 20 minutes of roasting, allow a 15 minute cooking 7. Carve the chicken into portions (one thigh and breast per portion) and serve with the time per 450g of sirloin for medium rare and a further 5 mins per 450g for medium. gravy and a selection of seasonal vegetables. You can also place an oven probe in the centre of the meat and once it reaches a core temp of 48˚C, remove from the oven. This will then continue cooking and be medium Hints & Tips: You can either roast the chickens whole or pre-portion before cooking. rare (take to 52˚C for medium).

A Sulphiteslle r(withingens the port) A Milk,ll Wheat,ergens Soya

18 19 Roast Leg of Lamb Roast Loin of Pork with a Mustard with Cider Gravy Prep Time: Cook Time: Serves: Prep Time: Cook Time: Serves: Glaze and Rosemary 20 mins 1 h 40 mins 8 12 hrs 3hr 30 mins 10 & Redcurrant Gravy This recipe glazes a boned and rolled leg of lamb with honey and A boned and rolled loin of pork infused with garlic, sage and lemon, mustard, it is then served with a rosemary and redcurrant gravy. served with cider gravy.

I ngredients I ngredients F2kgo rLeg the of lamb Roast (boned and La rolled)mb: F3kgo rLoin the of pork Roast (boned &P rolled)ork: 2g Ground black pepper 5 Sprigs of rosemary 20g Butter 5 Cloves of garlic (finely chopped) 50ml Olive oil 50ml Olive oil 20g Honey 5 Sage leaves (finely chopped) 5g Sea salt 10g Sea salt 50g Mustard

5g Ground black pepper F 1ltror Boiling the water gravy: 100ml Cider 75g Reduced Salt Granules F 1ltror Boiling the water gravy: 1 Sprig of rosemary 75g Favourites Gravy Granules 50g Redcurrant jelly Method 1. Score the fat on top of the pork. 1. Preheat the oven to 200˚C. 2. Mix together the garlic, sage, lemon zest, pepper and olive oil and rub into the pork (not into the skin), then ensure the pork is tied, wrap in cling film and Method2. Score the lamb and place the sprigs of rosemary in each score. allow to marinate overnight. 3. Drizzle over the olive oil and season with salt and pepper. 3. Preheat the oven to 220˚C and remove the cling film. 4. Roast in the oven for approximately 1 hour 20 minutes, then remove from the oven. 4. Place the pork in a roasting tray and season the skin with salt, then place in the oven 5. Mix together the butter and honey and mustard, then brush over for 30 minutes. the lamb and place back in the oven for a further 20 minutes. 5. Turn the temperature down to 180˚C and continue cooking for a further 3 hours or 6. Remove the lamb from the roasting tray and place to the side to rest. until the juices run clear. Ensure you retain the meat juices. 6. Remove the pork from the oven and the roasting tray and allow to rest for at least 7. For the gravy, skim the fat from the surface of the juices and discard. Place the 30 minutes. Retain the juices in the tray. roasting tray on the stove on a high heat, add the boiling water, then whisk in the 7. For the gravy, skim the fat from the surface of the juices and discard. Place the roasting Favourites Gravy Granules. Add the rosemary and redcurrant jelly and allow tray on the stove on a high heat, add the boiling water. Whisk in the Reduced to infuse, then pass the gravy through a sieve. Salt Granules until thick. Add the cider, and then pass the gravy through a sieve. 8. Carve the lamb into portions and serve with the rosemary & redcurrant gravy and 8. Carve the pork into portions and serve with the gravy, a little crackling and serve with a selection of seasonal vegetables. seasonal vegetables. Hints & Tips: Allow a 30 minute cooking time per 500g (plus 30 minutes at the end) of boned and rolled lamb for medium. You can also try stuffing the lamb with Hints & Tips: For extra flavour, add some smoked paprika to the marinade. Sage and Onion Stuffing.

Sulphites, Soya Milk, Wheat, Mustard, Barley, Soya A llergens A llergens

20 21 Roast Turkey Crown Vegetarian with White Wine & Main Courses Prep Time: Cook Time: Serves: Mustard Gravy 20 mins 4 h 40 mins 27

This recipe cooks the turkey simply with just butter and seasoning to give it a crispy skin. Serve with a white wine and wholegrain mustard gravy.

I ngredients F100gor Salted the butter Roast Turkey: F 1ltror Boiling the water gravy: 9kg Turkey crown 75g Turkey Gravy Granules 5g Sea salt 100ml White wine 2g Ground black pepper 50g Wholegrain mustard

Method 1. Preheat the oven to 190˚C. 2. Rub the butter all over the turkey and season with salt and ground black pepper. 3. Place the turkey in a roasting tray and cook in the oven for approximately 4 hours 30 minutes, basting from time to time, until the juices run clear. 4. Remove the turkey from the oven and the roasting tray and allow to rest for at least 30 minutes. Retain the juices in the tray. 5. For the gravy, skim the fat from the surface of the juices and discard, place the roasting tray on the stove on a high heat,add the boiling water, then whisk in the Turkey Gravy Granules until thick. Add the white wine, then pass the gravy through a sieve and stir in the mustard. 6. Carve the turkey into portions and serve with the gravy and seasonal vegetables.

Hints & Tips: As a general guide, cook your turkey for 20 minutes per kg, plus 90 minutes if it’s more than 4kg, and plus 70 minutes if below 4kg.

You can layer bacon over the turkey to keep in the juices, this helps retain moisture and ensures the turkey is fully rested before carving. You could also serve with Sage & Onion Stuffing and bread sauce.

A Sulphites,ller Mustard,gens Milk, Wheat, Soya

22 23 Spiced & Roasted

Vegetarian With a large number of customers choosing to avoid meat, it’s key to ensure Cauliflower & you have a range of vegetarian options on your menu to cater for everyone. Options Why not try our Béchamel Sauce as a base for dishes such as Macaroni Prep Time: Cook Time: Serves: Butternut Squash Cheese or a vegetable bake? A twist on a classic works well, such as 15 mins 45 mins 10 Butternut Squash & Stilton Wellington or Spicy Lentil Cottage Pie.

I 100mlngredients Olive oil 2 Heads of cauliflower (cut into florets) 25g Vegetable Bouillon 10g Rosemary 2 Red chillies (finely diced) (chopped plus extra for garnish) 2tbsp Coriander seeds (crushed) 250g Cherry tomatoes 2tbsp Cumin seeds 400g Chickpeas 1.25kg Butternut squash 50g Pumpkin seeds (peeled and cut into crescents) CaUlIfLoWeR RhUbArB BeEtRoOt AuBeRgInE Method 1. Heat the oven to 200°C. BrOcCoLi 2. Blend the oil, Vegetable Bouillon, chilli, coriander and cumin seeds ApRiCoT into a paste. RaDiShEs SpRiNg OnIoN CuCuMbEr 3. Place the butternut squash and cauliflower into a large bowl, add the paste and toss ChErRy so all the pieces are evenly covered. 4. Put in a roasting tray and roast for 30 minutes. Stir through the chopped rosemary, AsPaRaGuS cherry tomatoes, chickpeas and pumpkin seeds, then cook for a further 5 minutes BlAcKcUrRaNt SpInAcH FeNnEl until the all the vegetables are tender. WaTeRcReSs CoUrGeTtE Consider what CrAnBeRrY WiLd MuShRoOmS A Celeryllergens vegetables BrUsSeL SpRoUtS

are in season ClEmEnTiNe CeLeRiAc CaBbAgE

to make sure

JeRuSaLeM ArTiChOkE

you're getting

KaLe

the freshest

produce ChEsTnUtS ChIcOrY HoRsErAdIsH ApPlE

24 25 Potato, Spinach Jerk Black Bean & & Blue Cheese Potato Curry Prep Time: Cook Time: Serves: Prep Time: Cook Time: Serves: en Croute 15 mins 45 mins 10 15 mins 45 mins 10

This vegan dish is packed full of vegetables and flavour – it’s sure to be a winner with your customers. I 50mlngredients Olive oil ½tsp Chilli flakes 1 Large onion (thinly sliced) ½tsp Smoked paprika 100ml Sunflower oil 1tbsp Grated ginger 1kg White potatoes 40g Béchamel Sauce I ngredients (scrubbed & thinly sliced) (made up as per instructions) 2 Onions (roughly chopped) 2 Red peppers (sliced) 1tsp Rosemary 25g Blue cheese 150g Celery (chopped) 2 Tins of black beans 30g Vegetable Boullion 800g Puff pastry 2 Large carrots (sliced) (rinsed and drained) 250g Spinach (washed) 50ml Milk 1 Green chilli (deseeded and chopped) 1 Tin of chopped tomatoes 50g Parsley (chopped) 3tbsp Jerk seasoning 500ml Vegetable Bouillon (made up as per instructions) 1kg Desiree potatoes (cut into chunks) 2tbsp Fresh coriander (chopped) 1tbsp Fresh thyme 1. Heat the oil in a large, heavy-based frying pan and cook the onion over a medium- Method high heat for 5 minutes, until softened and starting to turn golden. 2. Add the sliced potatoes, rosemary leaves and Vegetable Bouillon, cover with 1. In a large pan or casserole dish add the oil, onion, celery, carrot and chilli, water and bring to the boil. Method cook for 5 minutes until soft. 3. Cook over a medium heat for 8-10 minutes until the potatoes soften, add in the 2. Add the jerk seasoning, potatoes, thyme, ginger and red peppers and continue spinach for 2 minutes so it wilts then strain, reserving the liquid. frying for a further 5 minutes. 4. Preheat the oven to 220°C. 3. Now add the black beans, tinned tomatoes and Vegetable Bouillon, 5. Roll out the puff pastry into 10 squares (roughly 10cm x 10cm) and leave to rest. bring to the boil and simmer away for 15-20 minutes, season with a little salt to taste. 6. Place the reserved liquid back on the stove, season with the parsley, chilli flakes and 4. Just before serving stir in the coriander and serve with rice. paprika and thicken with the Béchamel Granules. Gently mix the sauce with the potatoes then leave to chill. 7. Place some of the cold potato mixture into the middle of the pastry, top with 25g of A Celeryllergens cheese per portion. Wrap around the pastry and brush with milk. 8. Bake for 25-30 minutes until the top is golden and the potatoes are piping hot.

A Wheat,lle Eggs,rgens Milk, Celery

26 27 Vegan Balls with TheWhite best Beans way & Desserts Prep Time: Cook Time: Serves: toMushroom roast yourin a 15 mins 45 mins 10 carveryTomato Saucemeat I ngredients F50mlor Olivethe oil balls: 2tsp Chilli flakes 1 Large onion (diced) 2 x 400g Cans of white beans 4 Cloves of garlic (diced) (drained and rinsed) 500g Mushrooms (chopped) 1 Lemon (juiced) 1tsp Oregano 2tbsp + 1tsp Fresh parsley (chopped) Salt 20g Vegetable Bouillon 1tsp Black pepper 300g Breadcrumbs

F 50mlor Olivethe oil tomato sauce 400ml Vegetable Bouillon 1 Onion (chopped) (made up as per instructions) 2 Garlic cloves (diced) 300g Cherry tomatoes (cut in half) 50g Tomato purée Parsley and chilli flakes for sprinkling

1. Heat a large frying pan, then add the olive oil and onion and cook for 5 minutes. Method2. Next, add garlic and mushrooms and cook for another 2 minutes. Stir in the oregano, Vegetable Bouillon, salt, pepper, and half the chilli flakes. Add the white beans and lemon juice and stir; let the mixture cook for 1 minute. 3. Blend the mixture in a food processor until the mixture comes together. Add 2 tablespoons of the parsley and 200g of the breadcrumbs, blend again, until the mixture is well combined, then allow the mixture to stand for 5 minutes so the breadcrumbs absorb the liquid. 4. Meanwhile, mix the remaining breadcrumbs, a pinch of pepper, remaining chilli flakes, and 1 teaspoon of parsley to a bowl. 5. Take one tablespoon scoop of the mixture and roll it into a ball in your hands. Roll it around in the bowl of seasoned breadcrumbs and place it on a tray. Repeat until all the mixture is used. 6. To prepare the sauce. Heat the olive oil over a medium heat in a pan, add the onion and garlic and cook for 5 minutes. Add the tomato purée, and cherry tomatoes bring to the boil, reduce and season to taste. 7. To cook the balls, pre-heat the oil in a deep fat fryer. Cook in batches for 4-5 minutes or until they are piping hot and golden brown. 8. To serve place the balls on the warm sauce, top with chilli flakes and parsley

A Wheat,lle Celeryrgens 28 29 Bird's Lemon Apple Crumble with Meringue Ambrosia Custard Prep Time: Freezing Time: Serves: Prep Time: Cook Time: Serves: Ice Cream crumble 10 mins Overnight 10 10 mins 25 mins 10

Ice Cream Mix is very easy to use and versatile. It is a great base on its own but does take hold of other flavours and ingredients well, so it is easy to put a twist on traditional flavour combinations and create I 2kgngredients Bramley apples (peeled, cored and chopped) new ideas. Ice Cream Mix can be made in a standard mixer and can 200g Unrefined soft, dark brown sugar go straight into the freezer, so no ice cream machine needed! 7g Cinnamon or mixed spice 500g Crumble Mix 1Ltr Custard I 300gngredients Crumble Mix 150g Ice Cream Mix 300ml Semi skimmed milk Method 1. Pre-heat the oven to 175°C. 300g Lemon curd 2. Mix the apples, sugar and cinnamon/mixed spice in a bowl. 50g Crushed meringue pieces 3. Place into an oven-proof dish and sprinkle with Crumble Mix. 10 Slices of candied lemon 4. Bake for approximately 25 minutes or until golden brown. 5. Serve with hot Custard. Method 1. Pre-heat the oven to 180˚C. Hints & Tips: You can use any fruit to make a crumble, why not try pears, rhubarb or 2. On a non-stick baking tray spread out the Crumble Mix and bake even add nuts? for approximately 15 minutes, until golden brown and then allow to cool. 3. Make the Ice Cream as per the instructions on the pack using the semi skimmed milk. Wheat, Milk, Eggs, Soya 4. Fold the lemon curd into the ice cream mixture, place in a suitable container A llergens and freeze. 5. To serve: Place of line of crumble mix on a plate, place one scoop of ice cream on top, then sprinkle over the meringue and garnish with a slice of candied lemon.

Hints & Tips: Ensure your milk is chilled to get the best volume. If you want to enrich the recipe use full fat milk and cream

A Milk,ll Wheat,ergens Eggs, Soya, Sulphites

30 31 McDougalls Leftover Brownie with Prep Time: Cook Time: Serves: Solutions Bird's Ice Cream 10 mins 35 mins 10

These brownies are simple to mix using either a bowl or a machine. Best served warm with Ice Cream.

I 800gngredients Brownie Mix 200ml Water 100g Butter (melted) 150g Milk or dark chocolate chips 800ml Ice Cream Mix (made with milk, as per instructions) hilst the aim at a carvery Pistachio nuts, icing sugar and cocoa powder for garnish Wis for your customers to devour every last bit, inevitably this won't always be the case and Method 1. Pre-heat the oven to 170˚C. you may be left with good quality 2. In a mixing machine or by hand, blend the Brownie Mix with the water meat that you don't want to see go until a thick batter is formed. to waste. 3. Pour in the melted butter and chocolate chips and mix in well. Executive Chef, Mark Rigby has put 4. Pour the batter into a suitable high sided baking tray (approximately 22cm x 19cm) together the following five recipes to lined with baking parchment and smooth over to ensure the batter is level in the tray. help you use these leftovers to create 5. Bake for approximately 35 minutes, until just cooked. Remove from the oven a range of popular dishes that are and allow to cool slightly. sure to go down a treat. They are all 6. Remove the brownie from the tray and place onto a wire rack to cool fully. simple to prepare and are perfect for 7. Cut the brownie into ten equal portions. adding to your specials board the day 8. Serve with Ice Cream on a bed of chopped pistachios and dust with cocoa after your carvery. and icing sugar.

Hints & Tips: Once made, you can freeze the brownies for up to three months, why not try folding through a little cherry compote?

A Nuts,ll Wheat,ergens Milk, Eggs, Soya

32 33 Bisto Steak Chicken with & Ale Pie Spicy Curry Sauce Prep Time: Cook Time: Serves: Prep Time: Cook Time: Serves: 30 mins 1 hr 10 15 mins 45 mins 10

Steak and ale is popular pie in the UK and you can quite easily adapt this This spicy curry sauce is perfect for cooked chicken. to make it your own (see tips below). In this recipe we’ve used golden ale and a puff pastry lid. I 2tbspngredients Oil 1tsp Cayenne pepper 2 Large onions (chopped) 800g Tinned tomatoes I 50mlngredients Sunflower oil 200ml Golden ale 50g Fresh root ginger (minced) 2 Red chillies (seeded) 200g Onions (1cm diced) 300g Chestnut mushrooms (halved) 50g Minced garlic 50g Fresh coriander (chopped) 25g Tomato purée 75g Reduced Salt Gravy 1tbsp Ground cinnamon 40g Chicken Bouillon 1.25kg Sirloin steak pieces (cooked) Granules 1tbsp Ground black pepper (made up as per instructions) 25g Beef Bouillon Paste 500g Puff pastry 2tbsp Ground coriander 200ml Natural yogurt 600ml Boiling water 1 Egg for glazing 4tbsp Ground cumin 1.25kg Cooked shredded chicken 1tsp Ground turmeric Method 1. Heat the oil in a large frying pan. Add the onions and cook until soft. 2. Add the tomato purée and cook for a few minutes until the onions have softened. Method1. Heat oil in a frying pan over a medium high heat. Add onion and sauté until 3. Mix the Beef Bouillon Paste with the boiling water and pour over the onions browned, this should take 10 to 15 minutes. along with the golden ale. Cover with a lid. 2. Add ginger and garlic and sauté for an additional 2 minutes. 4. Add the mushrooms and continue cooking until the mushrooms are fully cooked. 3. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper 5. Add the Gravy Granules and stir until thickened, then cool. and cook over a low heat until mixture is thick and has the consistency of a paste. 6. Pre-heat the oven to 190˚C. 4. Add the tinned tomatoes, chillies and coriander in a food processor until smooth. Add to the onion mixture and stir well over a low heat, cooking off the moisture 7. In a suitable pie dish, place the pieces of beef and top with the sauce. from the tomatoes. Gradually add the yoghurt, stirring constantly to avoid curdling. 8. Cover with puff pastry and glaze with egg wash. 5. Purée the mixture in the food processor for a velvety smooth sauce. Return to the 9. Bake for approximately 25 minutes or until fully cooked and golden brown and serve saucepan, the made up Bisto Chicken Bouillon stock and increase heat to high; bring with seasonal vegetables. sauce to the boil. Cover the saucepan and boil for 3 to 5 minutes. Hints & Tips: You can make this with a variety of pastries including, puff, short or suet, 6. Reduce heat and simmer until desired consistency is reached, add the cooked chicken in many different formats; such as tray bakes, individual pudding moulds and pie dishes, and reheat until it’s piping hot. with or without a pastry base. You can also add a whole variety of ingredients such as kidney, various types of mushroom, herbs, different types of ale, and onion. The trick to a great steak pie is ensuring the meat is cooked well and the finished gravy is rich and Milk flavoursome. A llergens

A Milk,ll Wheat,ergens Eggs, Soya, Celery

34 35 Lamb Stew with Barley & Herb Pork Stir Fry Prep Time: Cook Time: Serves: Prep Time: Cook Time: Serves: Dumplings 10 mins 40 mins 10 10 mins 40 mins 10

I 50mlngredients Olive oil 500ml Rich ale I 2tbspngredients Soy sauce 50ml Vegetable oil 2 Onions (sliced) 1ltr Beef Boullion 2tbsp Rice wine 50g Garlic (finely shopped) 500g Carrots (diced) (made as per instructions) 2tsp Five-spice powder 500g Bok choy (chopped) 500g Parsnips (peeled and diced) 10g Fresh rosemary (chopped) 2tsp Cornflour 200ml Chicken Bouillon 100g Pancetta (diced) 100g Pearl barley 1tbsp Brown sugar (made up as per instructions) 50g Plain Flour 1.25kg Cooked lamb (sliced) 1.5kg Cooked pork shoulder 100g Spring onions (chopped) (thinly sliced or shredded)

F 250gor the duSelf-Raisingmplin FlourG 225ml Water 125g Suet 2tbsp Fresh parsley (chopped) Method 1. In a bowl, combine soy sauce, rice wine, five-spice powder, cornflour, Salt Ground black pepper Chicken Bouillon and brown sugar and stir well into a smooth sauce. Add the pork and stir to coat evenly. Set aside for 10 minutes. 2. Heat a wok or a large deep skillet over high heat. Add the vegetable oil and fry the garlic until fragrant, about 15 seconds. 1. Preheat the oven to 150˚C. Method 3. Add pork mixture in to reheat it. 2. Heat the olive oil in a large pan over a high heat, add the onion carrots and parsnips and cook for 5 minutes. Add the pancetta and cook for a further 5 minutes. 4. Add bok choy and toss again. Add the spring onions and toss well. Transfer to a serving plate. Serve hot. 3. Add the Plain Flour and gradually add the rich ale and Beef Boullion to make a sauce. Once combined add the rosemary and barely and gently simmer for 10 minutes. 4. Meanwhile prepare the dumplings by putting the Self-Raising Flour, suet A Wheatllergens and salt in a mixing bowl. 5. Add the water, a little at a time mixing until you have a thick dough. Divide the dough into 20 pieces and using floured hands shape into golf sized balls. 6. Place the sliced lamb into an ovenproof dish and pour over the sauce. 7. Place the dumplings on top of the casserole allowing enough room for them to expand. Cover with a lid and cook in the pre-heated oven or simmer on the top of the stove for 20 minutes, or until the dumplings are cooked and barley is tender.

A Wheat,lle Barleyrgens

36 37 Turkey & Garlic Mushroom Bake Prep Time: Cook Time: Serves: 30 mins 45 mins 10

This is a great recipe to use up leftover turkey and turn it into a unique dish with the Béchamel Sauce.

I 750gngredients Potatoes (scrubbed) 1ltr Béchamel Sauce Granules 1.25kg Turkey breast trimming (cooked) (made as per instructions) 300g Leeks (finely sliced) 1g Mixed fresh herbs (thyme, basil & tarragon) 400g Mushrooms 50g Melted butter (unsalted) 30g Cloves of garlic (finely chopped) 20ml Olive oil

Method 1. Preheat the oven to 200˚C. 2. Boil the potatoes in salted water for 10 minutes. Drain and leave to cool, then thinly slice. 3. Meanwhile, fry the sliced turkey, leeks, mushrooms and garlic in the olive oil until the leeks soften. 4. Add the Béchamel Sauce and mixed herbs and stir through. 5. Place into a suitable ovenproof dish and top with the potatoes, brush with the butter. 6. Bake for 30 minutes until golden and serve.

Hints & Tips: Cheese Sauce Granules also work great in this recipe or you can add in some cooked pasta and your own selection of fresh or dried herbs.

A Milk,ll Wheat,ergens Soya, Celery

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