RECIPES MEAT COURSE SERVE 60 VEGETARIAN COURSE SERVE 20 DESSERT COURSE SERVE 80
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RECIPES
ACTIVITY BOOK
MEAT COURSE SERVE 60
Name: ..........................................................................................
VEGETARIAN COURSE SERVE 20
Venue: ..........................................................................................
DESSERT COURSE SERVE 80
Cyrus Suma
Allergies
Allergies and dietary needs
Whenever possible we endeavour to meet all nutritional and dietary requirements of our customers.
Wherever possible we endeavour to meet all nutritional and
Wedietary
stock a requirements for our
large array of gluten customers.
free and dairy free products which are available on request for all.
Our chefs are always available to assist if a student or parent requires further information or an alternative meal
If the customer has any allergenic needs please refer to this
on the day.
booklet and assist with correct information for daily meal.
There are 14 major allergens which need to be mentioned when they are used as ingredients in a food.
There
Here are1414
are the major allergens
allergens which are
and their picture logosmentioned in added
these will be this to all our menus making it easy to spot
anything you shouldn’t beCelery
eating if Cereal containing gluten Cr
you suffer with allergies.
booklet when they are used as ingredients in a food:
Celery Cereal containing gluten Crustaceans Eg
ery
CeleryCereal
elery containing
Cereal
Cereal gluten
containing
containing gluten Fish Lupin
glutenCrustaceans
Crustaceans
Crustaceans Eggs Milk Molluscs M
Eggs
Eggs
CeleryCelery
Celery Cereal
Celery
Celery
Celery
Celery
Celery
Celery Cereal
Cereal
Cereal
Cereal
Celery Cereal
Cereal
Cereal
Cereal Fish containing
containing
containingcontaining
containing
Cereal gluten
gluten
gluten
containing
containing
containing
Lupin
containing
containing gluten
gluten
gluten
Milk
gluten
gluten Crustaceans
Crustaceans
Crustaceans
gluten
gluten Crustaceans Eggs
Eggs
Crustaceans
Crustaceans
Crustaceans
Crustaceans
Molluscs
Crustaceans
Crustaceans Eggs
Eggs
Mustards
Eggs
Eggs Eggs
EggsNut
Eggs
Eggs
FishFishLupin
Fish LupinMilk
Lupin MilkMolluscs
Milk MolluscsMustards
Molluscs MustardsNut
Mustards Peanuts
Nut
Nut Sesame Seeds
Fish
Fish Fish
Fish
Fish
Fish
Fish Lupin
Lupin
Fish
Fish
Fish Lupin
Lupin
Lupin Milk
Milk
Lupin
LupinLupin
Lupin
Lupin Milk
Milk
Milk Milk
Milk
Milk Molluscs
Molluscs
Molluscs
MilkMilk
Molluscs
Molluscs
Molluscs
Molluscs
Molluscs
Molluscs Mustards
Mustards
Mustards
Molluscs Nut
Nut
Mustards
Mustards
Mustards
Mustards
Mustards
Mustards
Mustards Nut
NutNut
Nut
Nut
Nut Nut
Nut
Peanuts Sesame Seeds Soya
Peanuts
PeanutsSesame
Peanuts Seeds
Sesame
Sesame SeedsSoya
Seeds Soya
Soya Sulphur Dioxide/ Sulphi
Peanuts
Peanuts
PeanutsPeanuts
Peanuts
Peanuts
Peanuts
Peanuts
Peanuts
Peanuts Sesame
Sesame
Sesame
Sesame
Sesame Seeds
Seeds
Sesame
SesameSesame
Sesame
Sesame Seeds
Seeds Soya
Soya
Seeds
Seeds
Seeds
Seeds
Seeds
Seeds Soya
SoyaSoya
Soya
Soya
Soya Soya
Soya
Sulphur Dioxide/ Sulphites
Sulphur Dioxide/
Sulphur
Sulphur Sulphites
Dioxide/
Dioxide/ Sulphites
Sulphites
Sulphur
Sulphur
Sulphur Dioxide/
Sulphur
Sulphur
Sulphur
Sulphur
Sulphur
Sulphur
Sulphur Dioxide/
Dioxide/
Dioxide/Sulphites
Dioxide/
Dioxide/
Dioxide/
Dioxide/
Dioxide/
Dioxide/ Sulphites
SulphitesSulphites
SulphitesSulphites
Sulphites
Sulphites
Sulphites
Sulphites
Great link for more information - https://www.food.gov.uk/sites/default/files/med
Great link for more information - https://www.food.gov.uk/sites/default/files/media/document/top-allergy-types.pdf
Great link for more information - https://www.food.gov.uk/sites/default/files/media/document/top-allergy-types.p
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- https://www.food.gov.uk/sites/default/files/media/document/top-allergy-types.pdf
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--https://www.food.gov.uk/sites/default/files/media/document/top-allergy-types.pdf
- https://www.food.gov.uk/sites/default/files/media/document/top-allergy-types.pdf
https://www.food.gov.uk/sites/default/files/media/document/top-allergy-types.pdf
https://www.food.gov.uk/sites/default/files/media/document/top-allergy-types.pdf
https://www.food.gov.uk/sites/default/files/media/document/top-allergy-types.pdf
https://www.food.gov.uk/sites/default/files/media/document/top-allergy-types.pdf
https://www.food.gov.uk/sites/default/files/media/document/top-allergy-types.pdf
Tasty Thyme Roasted Chicken and Trimmings
Serves 60
INGREDIENTS To serve 10:
• 60 Skin-on chicken breasts • 10 Skin-on chicken breasts
• Thyme • Thyme
• 14 kilo potatoes (peeled and cut) • 2 kilo potatoes (peeled and cut)
• 6 kilo carrots (sliced) • 1 kilo carrots (sliced)
• 24 broccoli • 4 broccoli
• 12 chicken stock cubes • 7 chicken stock cubes
• 84 tbsp Bisto gravy granules • 14 tbsp Bisto gravy granules
• 60 tbsp oil • 10 tbsp oil
• 750g margarine • 125g margarine
• 1.5 kilo sage and onion stuffing mix • 250g sage and onion stuffing mix
METHOD
• Preheat the oven to 180c.
• Seal chicken breasts in a large hot frying pan, making sure to
colour the skin of the breast well and add 2 sprigs of thyme for
flavour.
• Once sealed, place chicken in a tray and chill in the fridge until
ready to roast later.
• Part cook potatoes by boiling and steaming until soft and fluffy. Add the thyme, oil and butter to
the potatoes ready to roast.
• Make the stuffing balls by covering the stuffing mixture with boiling water and allowing it to swell,
leave to cool slightly and then mould into round balls. Put the balls onto the same tray as the
chicken, ready to roast.
• In the oven, cook potatoes at 180c for 40-45mins.
• Cook the chicken breast and stuffing for 20-25mins in the same oven.
• Cook both vegetables until soft in boiling water. Once cooked, keep warm in another dish, ready
to serve.
Dietary Allergy
● DF ● Cereal/Gluten
Vegetable Sausages with Veggie Gravy
Serves 20
INGREDIENTS To serve 10:
• 40 vegetable sausages • 20 vegetable sausages
• 28 tbsp Bisto gravy granules • 14 tbsp Bisto gravy granules
• 6 white onions (sliced) • 3 white onions (sliced)
• 10 tbsp vegetable stock • 5 tbsp vegetable stock
• 5 pints water • 2.5 pints water
• 4 kilo potato • 2 kilo potato
• 2 kilo carrots • 1 kilo carrots
• 8 broccoli • 4 broccoli
METHOD
• Put the vegetable Sausages into the oven at 180c for 15-20 minutes. Once golden, remove
and put to one side.
• Cook both vegetables until soft in boiling water. Once cooked, keep warm in another dish, ready
to serve.
• Part cook potatoes by boiling and steaming until soft and fluffy. Add the thyme, oil and butter to
the potatoes ready to roast.In the oven, cook potatoes at 180c for 40-45mins.
• Peel and slice the onions. Add the onions to a hot heavy bottom pan and caramelise, this is done
by stirring and allowing the onions to go golden brown.
• Add thyme to onions and cook for 5 minutes for the flavour to mix then add the stock and
water. Bring to a boil and whisk in the gravy granules until thick.
• Reheat vegetable sausages and vegetables in the microwave.
• Now serve the vegetable sausages in the onion gravy and
accompany with your vegetables and roast potatoes.
Dietary Allergy
● V ● DF ● Cereal/Gluten ● Eggs
Classic Rice Pudding and Jam
Serves 80
INGREDIENTS To serve 10:
• 1.6 kilo short grain rice • 200g short grain rice
• 1 kilo caster sugar • 120g caster sugar
• 20 tsp vanilla essence • 2.5 tsp vanilla essence
• 12litre milk (semi skimmed or whole) • 1.5 litre milk (semi skimmed or whole)
• 1.6 litre double cream • 200ml double cream
• 56 tsp strawberry jam • 7 tsp strawberry jam
METHOD
• Wash the rice in cold water until the water runs clear; this helps to remove any unwanted starch.
• Put the milk and cream into a heavy bottom saucepan and bring to a simmer. Once simmering
add the washed rice and stir, you need to keep a good eye on this as the rice will burn and the
milk will spill.
• Cook and stir the rice pudding until the rice is soft and you have a thick creamy consistency. Add
the sugar and vanilla, continuing to stir until fully dissolved. Remove from the heat and serve
with a spoonful of strawberry jam.
Dietary Allergy
● V ● GF ● Milk
Sweet and Sour Chicken with Egg Fried Rice
Serves 60
INGREDIENTS
Sweet and Sour Sauce Chicken and Vegetables Egg Fried Rice
• 15 tbsp corn flour • 8 small pineapple (chunks) • 3 kilo long grain rice
• 4.5 litre pineapple juice • 30 chicken breast (diced) • 750g garden peas
• Ginger • 12 red onion (diced) • 16 carrot (diced)
• 30 cloves garlic (grated) • 12 red pepper (diced) • 16 onion (diced)
• 15 tbsp soy sauce • 12 green pepper (diced) • 30 eggs
• 24 tbsp white wine vinegar • 36 spring onions (sliced) • 60 tbsp oil
• 24 tbsp brown sugar • Coriander • 15 tsp chinese five spice
• 36 tbsp tomato ketchup • 30 tbsp oil • 30 tsp soy sauce
To serve 10:
Sweet and Sour Sauce Chicken and Vegetables Egg Fried Rice
• 3 tbsp corn flour • 2 small pineapple (chunks) • 500g long grain rice
• 1 litre pineapple juice • 5 chicken breast (diced) • 120g garden peas
• Ginger • 2 red onion (diced) • 3 carrot (diced)
• 5 cloves garlic (grated) • 2 red pepper (diced) • 3 onion (diced)
• 3 tbsp soy sauce • 2 green pepper (diced) • 5 eggs
• 4 tbsp white wine vinegar • 6 spring onions (sliced) • 10 tbsp oil
• 4 tbsp brown sugar • Coriander • 3 tsp chinese five spice
• 6 tbsp tomato ketchup • 5 tbsp oil • 5 tsp soy sauce
METHOD
• Making the sweet and sour sauce: using a heavy pan, bring the pineapple juice, grated ginger,
grated garlic, soy sauce, wine vinegar, brown sugar and ketchup to a boil. Mix in the corn flour
with cold water and whisk into the boiling sauce then set aside.
• Heat a large pan, add the oil and begin to colour chicken, red onion, both peppers and spring
onion. Once well coloured and golden add the sweet and sour sauce. Allow to come back to a
simmer and add the pineapple chunks. Leave to keep hot until ready.
• Pre-boil and cook your long grain rice in rapidly boiling salted
water, then strain and allow to steam. In a large frying pan add
oil and begin to cook and colour diced onions and carrots. Now
add the eggs and mix well (these are like scrambled eggs so keep
working them). Top the mix with the cooked rice and allow to fry
but not stick.
• Finish the rice with the chinese five spice, garden peas and soy sauce before serving.
• Serve the dish with the fried rice and sweet and sour chicken then top with chopped coriander.
Dietary Allergy
● GF ● DF ● Soya ● Eggs
Sweet and Sour Quorn with Egg Fried Rice
Serves 20
INGREDIENTS
Sweet and Sour Sauce Quorn and Vegetables Egg Fried Rice
• 5 tbsp corn flour • 2 small pineapple (chunks) • 1 kilo long grain rice
• 1.5litre pineapple juice • 1 kilo Quorn pieces • 250g garden peas
• Ginger • 5 red onion (diced) • 8 carrot (diced)
• 10 cloves garlic (grated) • 5 red pepper (diced) • 8 onion (diced)
• 5 tbsp soy sauce • 5 green pepper (diced) • 10 eggs
• 8 tbsp white wine vinegar • 12 spring onions (sliced) • 20 tbsp oil
• 8 tbsp brown sugar • Coriander • 5 tsp chinese five spice
• 12 tbsp tomato ketchup • 10 tbsp oil • 10 tsp soy sauce
To serve 10:
Sweet and Sour Sauce Quorn and Vegetables Egg Fried Rice
• 2.5 tbsp corn flour • 1 small pineapple (chunks) • 500g long grain rice
• 750ml pineapple juice • 1500g Quorn pieces • 125g garden peas
• Ginger • 2.5 red onion (diced) • 4 carrot (diced)
• 5 cloves garlic (grated)
METHOD
• 2.5 tbsp soy sauce
•
•
2.5 red pepper (diced)
2.5 green pepper (diced)
•
•
4 onion (diced)
5 eggs
• 4 tbsp white wine vinegar • 6 spring onions (sliced) • 10 tbsp oil
• 4 tbsp brown sugar • Coriander • 2.5 tsp chinese five spice
• 6 tbsp tomato ketchup • 5 tbsp oil • 5 tsp soy sauce
METHOD
• Making the sweet and sour sauce: using a heavy pan, bring the pineapple juice, grated ginger,
grated garlic, soy sauce, wine vinegar, brown sugar and ketchup to a boil. Mix in the corn flour
with cold water and whisk into the boiling sauce then set aside.
• Heat a large pan, add the oil and begin to colour Quorn chunks, red onion, both peppers and
spring onion. Once well coloured and golden add the sweet and sour sauce. Allow to come back
to a simmer and add the pineapple chunks.
• Pre-boil and cook your long grain rice in rapidly boiling salted
water, then strain and allow to steam. In a large frying pan add
oil and begin to cook and colour diced onions and carrots. Now
add the eggs and mix well (these are like scrambled eggs so keep
working them). Top the mix with the cooked rice and allow to fry
but not stick.
• Finish the rice with the chinese five spice, garden peas and soy
sauce before serving.
Dietary Allergy
● V ● GF ● DF ● Soya ● Eggs
Wimbledon Strawberries and Cream
Serves 80
INGREDIENTS To serve 10:
• 1.2 kilo Angel Delight strawberry • 250g Angel Delight strawberry
• 6 litre milk (semi skimmed) • 750g milk (semi skimmed)
• 3 litre whipping cream • 250g whipping cream
• 400 strawberries • 50g strawberries
• 1 kilo caster sugar • 120g caster sugar
• 10 lemon (juice) • 1.5 lemon (juice)
METHOD
• In a saucepan add the juice of half a lemon and the sugar. Start to heat this until combined and
syrupy.
• Take half the strawberries, remove the husk and add to the syrup. Cook until the strawberries
have started to break apart and then remove to cool.
• In a bowl pour 300ml of chilled milk and Angel Delight mix and whisk until light and creamy.
Leave to stand for 5 minutes.
• In a separate bowl add whipping cream and whip to a soft peak or ribbon stage.
• Slice remaining strawberries and begin to build your dessert in bowls. Start with a layer of
strawberry angel delight, then the strawberry compote and sliced strawberries, finishing with the
whipped cream.
Dietary Allergy
● V ● GF ● Milk
Fabulous Fish Cake with Chips and Peas
Serves 60
INGREDIENTS To serve 10:
• 60 breaded oven fish cakes • 10 breaded oven fish cakes
• 3 kilo oven ready chips • 500g oven ready chips
• 2 kilo garden peas • 300g garden peas
• 60 x 30ml ketchup portions • 10 x 30ml ketchup portions
• 14 lemon • 2 lemon
METHOD
• Preheat your oven to 180c and then tray your fish cakes and chips onto a tray lined with
greaseproof paper ready for cooking.
• Cook these for 20 – 25 minutes until golden brown.
• Bring a pan of salted water to the boil. Once boiling add your peas and bring back to a boil.
• Remove from heat and serve.
• Serve fishcakes, chips and peas with a 30ml portion of tomato ketchup and a wedge of lemon.
Dietary Allergy
● Eggs ● Fish ● Milk
Cheese and Tomato Crustless Quiche
Serves 20
INGREDIENTS To serve 10:
• 40 large eggs • 20 large eggs
• 700g grated cheddar cheese • 350g grated cheddar cheese
• 30 tomatoes (diced) • 15 tomatoes (diced)
• Thyme • Thyme
• 5 white onion (diced) • 2.5 white onion (diced)
• 5 clove garlic (chopped) • 2.5 clove garlic (chopped)
• Parsley • Parsley
• Oil • Oil
• 150g margarine • 75g margarine
METHOD
• Preheat the oven to 160c and start by lining a quiche dish with greaseproof paper.
• In a mixing bowl crack your eggs, season with salt and pepper and add the chopped parsley. Set
to one side until needed later.
• In a heated frying pan add the oil, onions, garlic and thyme and caramelise until golden brown.
• Add the tomatoes and continue to cook, the tomatoes will release some water. Allow this to
evaporate then remove and set to one side.
• Place the tomato mixture into your lined quiche dish, cover with your egg mixture and bake in
the oven for 15 – 20 minutes until firm to the touch.
• Remove from the oven, allow to sit and then portion
Dietary Allergy
● V ● GF ● Milk ● EggsChocolate Sponge and Chocolate Custard
Serves 80
INGREDIENTS To serve 10:
Chocolate Sponge Chocolate Sponge
• 2.4 kilo margarine • 300g margarine
• 40 egg • 5 egg
• 2.4 kilo caster sugar • 300g caster sugar
• 1.6 kilo self raising flour • 200g self raising flour
• 800g cocoa powder • 100g cocoa powder
Chocolate Custard Chocolate Custard
• 11 litre milk • 1.38 litre milk
• 800g custard powder • 100g custard powder
• 800g caster sugar • 100g caster sugar
• 800g cocoa powder • 100g cocoa powder
METHOD
• Preheat your oven to 150c and line your cake tin with greaseproof paper ready for your
sponge mix.
• In a large mixing bowl add the room temperature butter and sugar, whisk until white/pale and
fluffy.
• Gradually add the egg whisking continuously (This may look split but the flour will bring the mix
back together)
• Sieve the flour and cocoa into the butter, sugar and eggs folding together until smooth. Make
sure that you fold and do not whisk or beat the mix as we don’t want to knock any air from the
mixture.
• Spoon your mixture evenly into your lined cake tin and bake for 15 – 20minute, until golden
and springs back to your touch.
• Make custard by bringing milk to a boil on the stove. Once boiling remove from the heat and
set aside.
• In a bowl mix custard powder, sugar and cocoa with a little water into a paste. Whisk the
custard mix into your hot milk and return to the heat to thicken.
• Remove your sponge from the oven, allow to cool and then portion.
• Serve this with the chocolate custard.
Dietary Allergy
●V ● Cereal/Gluten ● Eggs ● MilkNation’s Favourite Cottage Pie
Serves 60
INGREDIENTS To serve 10:
Cottage Pie Mix Cottage Pie Mix
• 600ml oil • 100ml oil
• 14 large white onion (diced) • 2 large white onion (diced)
• 30 carrots (diced) • 5 carrots (diced)
• 1.4 kilo garden peas • 250g garden peas
• 9 kilo minced beef • 1.5 kilo minced beef
• 30 tsp tomato puree • 5 tsp tomato puree
• Thyme • Thyme
• 30 beef stock cubes • 5 beef stock cubes
• 14 pint water • 2 pint water
• 30 tbsp worcester sauce • 5 tbsp worcester sauce
• 60 tbsp Bisto gravy granules • 10 tbsp Bisto gravy granules
Mashed Potato Mashed Potato
• 1.8 kilo margarine • 300g margarine
• 1.8 litre milk • 300g milk
• 1.5 kilo cheese (grated) • 250g cheese (grated)
• 15 kilo potatoes (diced) • 2.5 kilo potatoes (diced)
METHOD
• Start by heating the oven to 180c and having an oven proof dish ready for your pie.
• In a large saucepan heat up and add the oil. Add the diced onion, diced carrot and thyme, cooking
until golden.
• Once golden add the mince and cook until all the water from the mince has evaporated.
• Add the tomato puree, beef stock, worchester sauce and water, allowing to simmer. The water
needs to reduce by half before we thicken with the gravy granules. Add the peas and pour the
mixture into your oven ready dish.
• Add your potatoes to a pan of rapidly boiling salted water and cook until soft; they need to be
almost breaking apart
• Drain and allow to steam. Mash, then add the butter and milk before seasoning.
• Now top your pie mix with the mashed potato, this can be piped or spooned onto the pie. Top
with grated cheese and bake for 30 – 35 minutes until bubbling at sides and golden.
Dietary Allergy
● Cereal/Gluten ● Fish ● MilkHeinz Beany Potato Pie
Serves 20
INGREDIENTS To serve 10:
Beany Pie Mix Beany Pie Mix
• 240ml oil • 120ml oil
• 5 large white onion (diced) • 2.5 large white onion (diced)
• 10 carrots (diced) • 5 carrots (diced)
• 10 tomatoes (diced) • 5 tomatoes (diced)
• 10 tsp brown sugar • 5 tsp brown sugar
• 4 kilo mixed bean salad • 2 kilo mixed bean salad
• 2 kilo baked bean • 1 kilo baked bean
• Paprika • Paprika
• Thyme • Thyme
• 4 vegetable stock cube • 2 vegetable stock cube
• 10 tbsp worcester sauce • 5 tbsp worcester sauce
Mashed Potato Mashed Potato
• 5 kilo potatoes (diced) • 2.5 kilo potatoes (diced)
• 600g margarine • 300g margarine
• 600ml milk • 300ml milk
• 500g cheese (grated) • 250g cheese (grated)
METHOD
• In a large saucepan add and heat up the oil. Add the diced onion, diced carrot, tomato and
thyme cooking until golden.
• Once golden add the mixed bean salad, baked beans, brown sugar, paprika, vegetable stock and
worchester sauce cooking until simmering.
• Pour the mixture into your oven proof dish and begin to prepare the potatoes.
• Add your potatoes to a pan of rapidly boiling salted water and cook until soft, they need to be
almost breaking apart.
• Drain and allow to steam. Mash, then add the butter, milk before seasoning.
• Now top your pie mix with the mashed potato, this can be piped or spooned onto the pie.
Top with grated cheese and then either take home to cook or bake straight away for 30 – 35
minutes until bubbling at the sides and golden.
Dietary Allergy
●V ● Cereal/Gluten ● Fish ● MilkGrandma’s Bread and Butter Pudding
Serves 80
INGREDIENTS To serve 10:
• 480g margarine (extra for greasing your dish) • 60g margarine
• 160 slices of bread • 20 slices of bread
• 1 kilo sultana • 150g sultana
• Cinammon • Cinammon
• 7 litre milk • 1litre milk
• 1 litre cream • 150ml cream
• 40 eggs • 5 eggs
• 600g caster sugar • 80g caster sugar
METHOD
• Begin by preheating your oven to 180c. Grease an ovenproof dish with a little extra butter and
set aside for later.
• Cut the crusts off of the bread and spread one side with butter. Cut into quarters.
• Arrange the bread with the butter side facing upwards in your greased dish, add a layer of
sultanas and sprinkle with cinnamon. Repeat until you have used all of these ingredients.
• Add the milk, cream, eggs and half of the sugar to a mixing bowl. Whisk until all the ingredients
combine into a smooth custard.
• Pour the mixture over your buttered bread and sprinkle with a little sugar.
• Bake in the oven for 25-30 minutes or until golden and the custard has set.
Dietary Allergy
●V ● Cereal/Gluten ● Milk ● EggsParty Starting Chilli Con Carne
Serves 60
INGREDIENTS To serve 10:
• 15 large white onion (diced) • 3 large white onion (diced)
• 15 red pepper (diced) • 3 red pepper (diced)
• 30 cloves garlic (chopped) • 5 cloves garlic (chopped)
• 30 tbsp oil • 5 tbsp oil
• Chilli powder • Chilli powder
• Paprika • Paprika
• Cumin • Cumin
• 14 tsp cocoa • 2 tsp cocoa
• 30 tsp tomato puree • 5 tsp tomato puree
• 7.5 kilo minced beef • 125g minced beef
• 15 beef stock cube • 3 beef stock cube
• 6 kilo chopped tomatoes • 1 kilo chopped tomatoes
• 6 kilo red kidney beans • 1 kilo red kidney beans
• 30 tbsp sour cream • 5 tbsp sour cream
• Coriander • Coriander
• 3 kilo basmati rice • 500g basmati rice
METHOD
• Heat a heavy bottom saucepan and add the oil. Once hot add the minced beef and cook until
browned. Add the onion, garlic and pepper to the mince, cooking until soft and browned.
• Once the mixture is cooked, add the chilli powder, smoked paprika and cumin seeds. Cook for
5 minutes.
• Add the cocoa powder and tomato puree. Cook for another
5 minutes.
• Add the chopped tomatoes, kidney beans (with the juice)
and stock. Bring the chilli to a simmer and cook for 15-20
minutes on low heat.
• Cook rice in salted boiling water, drain and allow to steam.
• Serve with rice, sour cream and chopped coriander.
Dietary Allergy
● GF ● DFChoccy and Orange Cloud
Serves 80
INGREDIENTS
• 1.2 kilo Angel Delight chocolate
• 20 orange (juice and zest)
• 6 litre milk
• 4 kilo mandarin segments
To serve 10:
• 250g Angel Delight chocolate
• 2 orange (juice and zest)
• 1 litre milk
• 500g mandarin segments
METHOD
• Equally spread the mandarin segments between your portioned cups in readiness for the
mousse.
• In a large mixing bowl add the Angel Delight mixture and milk, whisking until light and fluffy.
Add the orange zest and juice to the mix then leave to rest and set for 5 minutes.
• Portion the Angel Delight over the mandarin segments and serve.
• You can finish with some grated chocolate for added effect.
Dietary Allergy
● V ● GF ● MilkQuorn Chilli
Serves 20
INGREDIENTS To serve 10:
• 5 large white onion (diced) • 2.5 large white onion (diced)
• 5 red pepper (diced) • 2.5 red pepper (diced)
• 10 cloves garlic (chopped) • 5 cloves garlic (chopped)
• 10 tbsp oil • 5tbsp oil
• Chili powder • Chili powder
• Paprika • Paprika
• Cumin • Cumin
• 5 tsp cocoa • 2.5 tsp cocoa
• 10 tsp tomato puree • 5 tsp tomato puree
• 2.5 kilo minced Quorn • 1.25 kilo minced Quorn
• 5 beef stock cube • 2.5 beef stock cube
• 2 kilo chopped tomatoes • 1 kilo chopped tomatoes
• 2 kilo red kidney beans • 1 kilo red kidney beans
• 10 tbsp sour cream • 5 tbsp sour cream
• Coriander • Coriander
• 1 kilo basmati rice • 500g basmati rice
METHOD
• Heat a heavy bottom saucepan and add the oil. Once hot add the minced Quorn and cook until
browned. Add the onion, garlic and pepper to the mince, cooking until soft and browned.
• Once the mixture is cooked, add the chilli powder, smoked paprika and cumin seeds. Cook for 5
minutes.
• Add the cocoa powder and tomato puree. Cook for another 5 minutes.
• Add the chopped tomatoes, kidney beans (with the
juice) and stock. Bring the chilli to a simmer and cook
for 15-20 minutes on low heat.
• Serve with rice, sour cream and chopped coriander.
Dietary Allergy
● V ● GF ● DF ● EggsZesty Chicken Balti with Pilau Rice
Serves 60
INGREDIENTS To serve 10:
Chicken Balti Chicken Balti
• 6.72 kilo chicken breast • 1 kilo chicken breast
• 15 large onion (grated) • 3 large onion (grated)
• Ginger (grated) • Ginger (grated)
• 30 cloves garlic (grated) • 5 cloves garlic (grated)
• 60 tomatoes (diced) • 10 tomatoes (diced)
• 15 red pepper (diced) • 3 red pepper (diced)
• 1.5 kilo baby spinach • 300g baby spinach
• Coriander • Coriander
• 15 tsp brown sugar • 3 brown sugar
• 30 tbsp balti paste • 5 tbsp balti paste
• Cumin • Cumin
• Turmeric • Turmeric
• Oil • Oil
Pilau Rice Pilau Rice
• 4.5 kilo basmati rice • 750g basmati rice
• Cumin • Cumin
• 20 garlic cloves • 3 garlic cloves
• Cinnamon • Cinnamon
• Bay leaves • Bay leaves
• Turmeric • Turmeric
• 7.5 litre vegetable stock • 1.2 litre vegetable
METHOD
• Prepare pilau rice: preheat the oven to 180c. Bring 500ml of vegetable stock to the boil and
add all of the spices and the rice, instantly remove from the heat and pour the mixture into an
oven proof dish. Cover your rice with tin foil or greaseproof paper and bake in the oven for 30-
40 minutes. Once ready the rice should be light and fluffy and there should be no liquid left.
• Balti: in a large saucepan heat up the oil. Add the onions and cook slowly until caramelised and
golden. Add the garlic and ginger, cooking further until dark and golden. Roast spices by adding
the cumin seeds, turmeric and Balti paste into the onion mix cooking for 2-3 minutes. Add the
chicken, peppers and sugar and allow the sauce to coat the chicken, cooking the meat. Add the
chopped tomatoes and spinach and cook on a low heat for a further 10 minutes.
• Serve the balti with your pilau rice and chopped coriander or some naan breads.
Dietary Allergy
● GF ● DF ● Mustard ● Nut ● PeanutMighty Vegetable Balti
Serves 20
INGREDIENTS To serve 10:
Vegetable Balti Vegetable Balti
• 2.5 kilo mushrooms • 1.25 kilo mushrooms
• 5 large onion (grated) • 2.5 large onion (grated)
• Ginger • Ginger
• 30 cloves garlic (grated) • 15 cloves garlic (grated)
• 60 tomatoes (diced) • 30 tomatoes (diced)
• 5 red pepper (diced) • 2.5 red pepper (diced)
• 500g baby spinach • 250g baby spinach
• Coriander • Coriander
• 5 tsp brown sugar • 2.5 tsp brown sugar
• 30 tbsp balti paste • 15 tbsp balti paste
• Cumin • Cumin
• Turmeric • Turmeric
• Oil • Oil
Pilau Rice Pilau Rice
• 1.5 kilo basmati rice • 750g basmati rice
• Cumin • Cumin
• 20 garlic cloves • 10 garlic cloves
• Cinnamon • Cinnamon
• 10 bay leaves • 5 bay leaves
• Turmeric • Turmeric
• 2.5 litre vegetable stock • 1.25 litre vegetable stock
METHOD
• Prepare pilau rice: preheat the oven to 180c. Bring 500ml of vegetable stock to the boil and
add all the spices and the rice, instantly remove from the heat and pour the mixture into an
ovenproof dish. Cover your rice with tin foil or greaseproof paper and bake in the oven for 30-
40 minutes. Once ready the rice should be light, fluffy and there should be no liquid left.
• Balti: lightly oil the mushrooms and roast in an oven for 10-15 minutes. In a large saucepan
heat up the oil. Add the onions and cook slowly until caramelised and golden. Add the garlic
and ginger, cooking further until dark and golden. Roast spices by adding the cumin seeds,
turmeric and Balti paste into the onion mix cooking for 2-3 minutes. Add the chicken, peppers
and sugar and allow the sauce to coat the chicken, cooking the meat. Add the chopped
tomatoes and spinach and cook on a low heat for a further 10 minutes.
• Serve the balti with your pilau rice and chopped coriander or some naan breads.
Dietary Allergy
● V ● GF ● DF ● Mustard ● Nut ● PeanutBananas and Birds Custard
Serves 80
INGREDIENTS
• 80 bananas
• 11 litre milk
• 40 tbsp Birds custard powder
• 40 tbsp caster sugar
To serve 10:
• 10 bananas
• 1.2 litre milk
• 20 tbsp Birds custard powder
• 20 tbsp caster sugar
METHOD
• Begin by putting the milk into a large saucepan and boil. Once boiling remove from the heat.
• In a mixing bowl add the sugar and custard powder, adding cold water and working into a paste.
• Whisk the custard mix into the boiling milk and return to the stove, stirring until thick.
• Serve with sliced banana.
Dietary Allergy
● V ● GF ● MilkJacket Potato
Serves 80
INGREDIENTS To serve 10:
• 80 baking potatoes • 10 baking potatoes
• 40 tsp oil • 5 tsp oil
• Salt / pepper
Fillings e.g.
- Beans
- Cheese
- Butter
- Sweetcorn
- Tuna mayonnaise
METHOD
• Heat your oven to 180c and line a tray with baking paper.
• Prick jacket potatoes with a fork, rub with oil and season with salt and pepper. Bake for 30 –
40 minutes until golden and soft to touch.
• These can be served with a variety of fillings like baked beans, cheese, tuna, chilli or any other
toppings you may have.
Dietary Allergy
● V ● GF ● DFMighty Meatballs with Tomato Sauce
Serves 60
INGREDIENTS To serve 10:
• 1440 meatballs • 240 meatballs
• 4.5kg chopped tomatoes • 750g chopped tomatoes
• 30 tsp tomato puree • 5 tsp tomato puree
• 30 cloves garlic (chopped) • 5 cloves garlic (chopped)
• 15 large white onion (diced) • 3 large white onion (diced)
• 15 pepper (diced) • 3 pepper (diced)
• 15 chicken stock cube • 3 chicken stock cube
• 3 litre water • 50ml water
• 2 spring thyme (cheaper alternative: use dried herbs) • 2 spring thyme (cheaper
• 6kg pasta alternative: use dried herbs)
• 30 tbsp oil • 1kg pasta
• 60 slices crusty bread • 5 tbsp oil
• 10 slices crusty bread
METHOD
• Preheat the oven to 180c.
• Heat the oil in a saucepan and add the diced onion and chopped garlic, cook until golden and
then add the pepper and thyme. Cook until soft and then add the chopped tomatoes, tomato
puree, stock and water. Bring to a simmer.
• Add the meatballs to an oven proof dish, cover and bake for 20-30 minutes.
• Bring a pan of salted water to the boil and cook the pasta until soft, drain the water and add
some oil so that the pasta doesn’t stick together.
• Serve the pasta and meatballs with crusty bread and salad.
Dietary Allergy
● DF ● Cereal/Gluten ● EggsBerrytastic Mousse
Serves 80
INGREDIENTS To serve 10:
• 600g Angel Delight raspberry • 80g Angel Delight raspberry
• 6 litre milk (semi skimmed) • 800ml milk (semi skimmed)
• 2 kilo frozen mixed berries • 250g frozen mixed berries
• 1 kilo caster sugar • 125g caster sugar
• 10 lemon (Juice) • 1.25 lemon (Juice)
METHOD
• In a saucepan add the sugar and the juice of the lemon. Start to heat this until combined and
syrupy.
• Take half of the frozen berries and add to the syrup. Cook until the berries have started to
release their juice then remove and cool.
• Pour 300ml of chilled milk into a bowl, add the angel delight and mix and whisk until light and
creamy. Leave to stand for 5 minutes.
• Build you dessert by adding a layer of raspberry angel delight, then the berry compote,
repeating to the top.
• Chill then serve.
Dietary Allergy
● V ● GF ● MilkRoasted Vegetable Pasta Bake
Serves 20
INGREDIENTS To serve 10:
• 10 peppers (diced) • 5 peppers (diced)
• 5 red onion (diced) • 2.5 red onion (diced)
• 10 tomatoes (diced) • 5 tomatoes (diced)
• 2 aubergine (sliced) • 1 aubergine (sliced)
• 2.5 courgette (sliced) • 2.5 courgette (sliced)
• 16 tbsp basil pesto • 8 tbsp basil pesto
• Parsley • Parsley
• 500g cheddar (grated) • 250g cheddar (grated)
• 10 tbsp Oil • 5 tbsp Oil
• 20 slices crusty bread • 10 slices crusty bread
• 2 kilo pasta • 1 kilo pasta
METHOD
• Preheat the oven to 180c.
• Prepare the vegetables and then spread them onto a tray lined with greaseproof paper. Oil
and season the vegetables then roast in the oven for 10 – 15minutes.
• In a pan of salted boiling water cook the pasta until soft, once cooked remove from the heat,
drain and leave to stand.
• In a large mixing bowl add the pasta, roasted vegetables, pesto, chopped parsley, remaining oil
and parmesan.
• Mix and pour the pasta into your oven ready dish, top with cheddar and bake for 15 – 20
minutes until golden.
• Serve this with crusty bread.
Dietary Allergy
●V ● Cereal/Gluten ● Milk ● NutOld School Jam and Coconut Sponge with Custard
Serves 80
INGREDIENTS To serve 10:
• 2.4 kilo margarine • 300g margarine
• 40 eggs • 5 eggs
• 2.4 kilo sugar • 300g sugar
• 2.4 kilo self raising flour • 300g self raising flour
• 40 tbsp strawberry jam • 5 tbsp strawberry jam
• 40 tsp desiccated coconut • 5 tsp desiccated coconut
Custard Custard
• 10 litre milk • 1.25 litre milk
• 640g custard powder • 80g custard powder
• 640g caster sugar • 80g caster sugar
METHOD
• Preheat the oven to 150c and line a cake tin with greaseproof paper ready for your sponge
mix.
• In a large mixing bowl add soft butter and sugar, whisk until white/ pale and fluffy.
• Gradually add the egg, whisking continuously (this may look split but the flour will bring the mix
back together).
• Sieve the flour into the mixture, folding together until smooth. Make sure that you fold and do
not whisk or beat the mix so that you don’t knock any air from the mixture.
• Spoon your mixture evenly into your lined cake tin and bake for 15 – 20 minutes until golden
and springs back to touch.
• To make the custard bring the milk to a boil on the stove. Once boiling remove from the heat
and set aside.
• In a bowl mix the custard powder and sugar with a little water into a paste. Whisk the custard
mix into the hot milk and return to the heat to
thicken.
• Remove the sponge from the oven, allow to cool
then spread the jam on top and sprinkle with
coconut.
Dietary Allergy
●V ● Cereal/Gluten ● Eggs ● MilkBolognese with Pasta and Garlic Ciabatta
Serves 60
INGREDIENTS To serve 10:
• 30 tsp oil • 5 tsp oil
• 6 kilo beef mince • 1 kilo beef mince
• 15 onion (diced) • 3 onion (diced)
• 20 cloves garlic • 3 cloves garlic
• 30 carrot • 5 carrot
• 12 kilo chopped tomatoes (tinned) • 2 kilo chopped tomatoes (tinned)
• 30 beef stock cubes • 5 beef stock cubes
• 6 kilo pasta • 1 kilo pasta
• 1.5 kilo margarine • 300g margarine
• Parsley • Parsley
• 60 ciabatta • 10 ciabatta
METHOD
• Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the
beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-
high heat (be careful not to burn the mince, it needs to be a dark brown colour). Once
browned, transfer the mince to a bowl and set aside.
• Add another tablespoon of oil to the same saucepan and turn the heat to medium. Add the
onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent.
Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and
any juices in the bowl back into the saucepan.
• Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then
reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich.
Taste and adjust the seasoning as necessary
• When ready to cook the pasta, heat a large saucepan of water and add a pinch of salt. Cook
according to the packet instructions. Once the pasta is cooked through, drain and add to the
pan with the Bolognese sauce. Mix well and serve.
• Garlic Ciabatta: allow the butter to become soft. Split the
two ciabatta lengthways and set aside. Finely chop the
garlic and parsley into a paste and mix with butter. Spread
onto ciabatta and bake in the oven
Dietary Allergy
● DF ● Cereal/GlutenCheesy Pasta with Crunchy Bits
Serves 20
INGREDIENTS To serve 10:
• 1.2 kilo pasta • 600g pasta
• 200g margarine • 100g margarine
• 200g plain flour • 100g plain flour
• 2.8 litre milk (semi-skimmed) • 1.4 litre milk (semi-skimmed)
• 1.2 kilo grated cheddar cheese • 600g grated cheddar cheese
• 240g panko breadcrumbs • 120g panko breadcrumbs
METHOD
• Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes. Drain well and
set aside.
• Melt the butter over a medium heat in a saucepan slightly larger than that used for the pasta.
Add the flour and stir to form a roux sauce, cooking for a few minutes.
• In another pan heat the milk until it’s almost at a simmer, once at this point gradually whisk in
the roux sauce a little at a time, until the sauce is thick but smooth. You may not need to add all
the Roux. Make sure you whisk out all of the lumps.
• Now whisk in the grated cheddar to the sauce and make sure you mix until all the cheese has
melted into the sauce.
• Once smooth mix in your cooked macaroni and then pour the mix into an oven proof dish.
• Top your dish with grated parmesan and the panko bread crumbs and bake at 180c for
15 – 20 minutes depending on depth.
Dietary Allergy
●V ● Cereal/Gluten ● MilkClassic Fruit Crumble with Cream
Serves 80
INGREDIENTS To serve 10:
Filling Filling
• 120 cooking apples (cored and diced) • 15 cooking apples (cored and diced)
• 6 kilo frozen mixed berries • 1 kilo frozen mixed berries
• 20 lemon (zest and juice) • 2.5 lemon (zest and juice)
• 3 kilo caster sugar • 250g caster sugar
Topping Topping
• 4 kilo plain flour • 500g plain flour
• 4 kilo rolled oats • 500g rolled oats
• 3.2 kilo margarine • 400g margarine
• 2 kilo caster sugar • 250g caster sugar
• 2 litre cream • 250ml cream
METHOD
• Preheat the oven to 180-200c.
• Leave the butter for the crumble top to soften.
• In a large saucepan add the sugar, lemon zest and lemon juice and begin to boil. Once this has
become a syrup, add your chopped apples and continue to cook (the apples will release a lot of
water so cook the juice out by half).
• Once you have a thick apple mixture, add the frozen berries and remove from the heat, pour
the mixture into a heatproof bowl and set aside.
• Now mix the flour, oats, sugar and butter to form a crumble mixture. Remember not to mix
too hard; you want a crumble and not pastry.
• Top the fruit mixture with your crumble topping and bake for 20-30 minutes until golden and
bubbling.
• Be careful when serving as the apple mixture will be very hot. Serve with cream or custard.
Dietary Allergy
●V ● Cereal/Gluten ● MilkNot So Spicy Chicken Fajita
Serves 60
INGREDIENTS
Chicken Fajita Salsa
• 60 onions (sliced) • 60 tomatoes (diced)
• 40 peppers (sliced) • 30 red onions (diced)
• 30 chicken breasts • 30 chilis (diced)
• Cajun spice • 20 garlics (diced) Guacamole
• 30 tsp tomato puree • 20 limes (juice) • 6.5 avocados
• 30 tomatoes (diced) • Coriander
• Coriander
• Coriander • 4 limes (juice)
• 60 flour tortilla Five Bean Rice
• 30 tbsp oil
To serve 10: • 166g long grain rice
Chicken Fajita • 6 tbsp tomato puree
Guacamole
• 10 onions (sliced) • Cajun spice
• 40 avocados
• 6.5 peppers (sliced) • 208g kilo sweetcorn
• Coriander
• 25 limes (juice) • 5 chicken breasts • 416g kilo mixed bean
• Cajun spice Salsa
Five Bean Rice
• 5 tsp tomato puree • 10 tomatoes (diced)
• 6.5 kilo long grain rice
• 5 tomatoes (diced) • 5 red onions (diced)
• 35 tbsp tomato puree
• Coriander • 5 chilis (diced)
• Cajun spice
• 10 flour tortilla • 3.5 garlics (diced)
• 1.25 kilo sweetcorn
• 5 tbsp oil • 2.5 limes (juice)
• 2.5 kilo mixed bean
METHOD
• Heat a large frying pan and add 1 tbsp oil and the sliced chicken. Cook until coloured. Sprinkle with
blackened cajun spice, and then add the sliced peppers and onion, cooking until soft.
• Remove from the heat and add the chopped tomatoes, tomato puree, and chopped coriander and
stir until well combined.
• Fill each tortilla with the mixture and roll into long parcels or burritos. These can be kept hot or
popped through the oven when needed.
• Guacamole: halve the avocado lengthways and remove the stone (remember that the avocado is
ripe if it is soft to touch) remove the flesh and place into a bowl. Now add the chopped coriander
and lime juice and mash with a fork.
• Salsa: add all the chopped ingredients together and mix with the lime juice and chopped coriander.
• Mexican Five Bean Rice: cook the rice in salted boiling water and then drain, allow to steam and
then mix in the tomato puree, blackened cajun spice, sweetcorn, and mixed bean. Serve hot and
Dietary Allergy
● DF ● Cereal/GlutenDelicious Banoffee Mousse
Serves 80
INGREDIENTS To serve 10:
• 1.2 kilo Angel Delight butterscotch • 250g Angel Delight butterscotch
• 1.2 kilo Angel Delight banana • 250g Angel Delight banana
• 12 litre milk (semi skimmed) • 2.5 litre milk (semi skimmed)
• 80 banana (sliced) • 10 banana (sliced)
• 80 digestives • 10 digestives
• 1 kilo margarine • 125 kilo margarine
• 40 tsp cocoa • 5 tsp cocoa
METHOD
• Start off by breaking up the digestive biscuits into a crumb, then melt the butter and mix
together into a base mixture.
• Split the biscuit mix evenly and push into each container, top with sliced banana and set aside.
• In two separate bowls, pour 300ml of chilled milk.
• Add the different Angel Delight mixtures to each bowl and whisk until light and creamy. Leave
to thicken for 5 minutes.
• Evenly cover the sliced bananas with equal amounts of both banana and butterscotch Angel
Delight. Sprinkle with cocoa powder and serve.
Dietary Allergy
●V ● MilkVeggie Bean Loaded Burrito
Serves 20
INGREDIENTS To serve 10:
Burrito Burrito
• 10 onions (sliced) • 5 onions (sliced)
• 14 peppers (sliced) • 7peppers (sliced)
• 5 courgette (sliced) • 2.5 courgette (sliced)
• 250g sweetcorn • 125g sweetcorn
• 10 tomatoes (diced) • 5 tomatoes (diced)
• 1 kilo mixed five beans • 500g mixed five beans
• Cajun spice • Cajun spice
• 10 tsp tomato puree • 5 tsp tomato puree
• Coriander • Coriander
• 20 flour tortilla • 10 flour tortilla
• 10 tbsp oil • 5 tbsp oil
• 500g cheddar cheese (grated) • 250g cheddar cheese (grated)
Five Bean Rice Five Bean Rice
• 2.5 kilo long grain rice • 1.25 kilo long grain rice
• 13 tbsp tomato puree • 7 tbsp tomato puree
• Cajun spice • Cajun spice
• 500g sweetcorn • 250g sweetcorn
• 1 kilo mixed bean • 500g mixed bean
METHOD
• Add the oil to a heated large frying pan and begin by cooking the onions, peppers, courgette and
aubergine until soft and caramelised.
• Once cooked, add the sweetcorn, chopped tomatoes, mixed beans, blackened cajun spice, tomato
puree and chopped coriander and mix together.
• Share the mixture out between the flour tortilla and wrap into four identical neat parcels.
• Now place your parcels into an ovenproof dish, top with grated cheddar cheese and bake at 180c
for 10 – 15 minutes.
• Guacamole: halve the avocado lengthways and remove the stone (remember that the avocado is
ripe if it is soft to touch) remove the flesh and place into a bowl. Now add the chopped coriander
and lime juice and mash with a fork.. Salsa: add all the chopped ingredients together and mix with
the lime juice and chopped coriander.
• Mexican Five Bean Rice: cook the rice in salted boiling water and then
drain, allow to steam and then mix in the tomato puree, blackened Dietary Allergy
cajun spice, sweetcorn, and mixed bean. Serve hot and do not reheat. ●V ● Milk2 0 2 0
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