As we gear up to ‘Turn Up The Heat’, we are continuing to develop delicious recipe concepts to inspire your creations this Summer. Marinating is a well-used method to create deeper flavours in both meat and plant-based dishes. It typically involves soaking meat, fish or vegetables in a combination of oils, wine and herbs and leaving for hours to build up the flavour intensity.
Producing a kitchen-made jus can be both costly and time consuming. With sensitive areas of HACCP/ food safety to take into consideration, more and more kitchens are becoming reliant on easy-to-use sauces bases like the Essential Cuisine Premier Jus range.
Formed in August 1997, the purpose of the Combined Services Culinary Arts Team (CSCAT) is to raise the profile of catering throughout the UK Armed Forces; to develop individual team craft skills and aid the recruitment of personnel into the Armed Forces.
Today (May 10th ) marks the start of National Vegetarian Week! This year is pinned by the ‘Veggie 123 Challenge’, encouraging everyone to nominate two people to embrace vegetarianism for 7 days. According to BritishCouncil.org, 5.7% of the British population is vegetarian, that’s three million vegetarians across the UK. This figure continues to grow year on year, demonstrating the importance of having plant-based offerings on your menu.
