Paul Dickson our development chef uses our new and improved RTU Sauces to create 5 very different dishes. Ready-to-use sauces are a godsend for time-pressed chefs who need to get flavoursome meals cooked and out of the kitchen quickly. All of the classics are readily available to help caterers rustle up a speedy Chicken Tikka … Continue reading "Five Ways To Use: Ready To Use Sauces"
Cod loin, leeks, cider, bacon and mussels This is a hearty, one pot wonder dish Heat up mash potato, add… Cod loin, leeks, cider, bacon and mussels This is a hearty, one pot wonder dish Heat up mash potato, add butter and season. Bake the cod with a little butter and salt at 170°C. Meanwhile, reduce … Continue reading "Five ways to use: Cod Fillets"
It has been scientifically proven that frozen vegetables contain more beneficial nutrients than their fresh counterparts. They are generally frozen within hours of being harvested so they retain higher levels of vitamins and antioxidants until they are eaten. In contrast, fresh fruit and vegetables are harvested, transported, sorted and then transported again to their point … Continue reading "Freeze your assets"