Country Range Magazine

2012

EXPLORINGCHINAHow Ken Hom introduced the Wok to the West

‘OFFALY’GOOD DISHESHow chefs are putting offal back on the menu

GREAT BRITISHBANGERSCelebrating 15 years of British Sausage Week

Country Range Magazine ffffffffffffffffffoooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrr CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaatttttttttttttttttttttttttttttteeeeeeeeeeeeeeeeeeeeeeeeeerrrrrrrreeeeeeerrrrrrrsssss

NNNOOOVVVV--DDDEEECC 2012

The instant soup your mug has been waiting for

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03NOV – DEC 2012 I

05 CUSTOMER PROFILE• Building bridges at Abington Hall

15 EDUCATION• Fiona Faulkner joins the School Food Trust’s ‘Take Two’ campaign• National School Meals Week 2012

17 HOSPITALITY• The credit munch• Country Range customers win accolades from the Good Food Guide

19 HEALTH & WELFARE• Eliminating elderly malnutrition

24 FOOD & INDUSTRY NEWS27 CATEGORY FOCUS

• A sweet profi t from desserts

41 SPECIALITY CHEESES• Fabulous festive cheeseboards

STIR

ITUP

CONT

ACTS

EDITOR Janine Nelsoneditor@stiritupmagazine.co.uk

WRITERS Sarah Rigg, Amy Grace

DESIGN & PRINT Eclipse Creative

SUBSCRIPTIONSsubscriptions@stiritupmagazine.co.ukTelephone: 0845 519 6181

www.countryrange.co.uk/stir-it-up

>> We’re in buoyant mood inthe Stir it up offi ce. The results of our 2012 Reader Surveyare in – and we have been completely blown away by the wonderful comments you have all made about the magazine. Here are just a few of them:

“The most interesting catering magazineI’ve read”

“We love it all, inspiration, ideas, gossipon industry and recipes”

“It is one magazine I read from cover tocover and am never disappointed”

“The magazine is well put together with an easy to access format. It makes for a good snapshot of catering processes in the UK today”

“It’s a brilliant magazine, keep it up!Not many about”

Thank you so much to everyone who took the time to complete the survey. Your views and comments are extremely important to us. Congratulations to Jill Johns, whose completedd survey was pulled out of the hat fi rst,winning our prize draw of a fantastic iPad3.

INGREDIENTS

07 CELEBRITY SIGNATURE DISH• By Harry Hill

12 THE MARKETPLACE

20 NEW FROM COUNTRY RANGE

21 COUNTRY RANGEINNOVATION IN 2012

25 ON THE RANGE• With Nigel Smith

37 FIVE WAYS TO USE...• Pine nuts

39 THE MARKETPLACE

Food Features04 COOKS CALENDAR

04 SOAP BOX

08 THE MELTING POT• How to cook ‘offaly’ good dishes

30 COUNTRY CLUB

32 ADVICE FROM THE EXPERTS• Dermatitis – how to stop work from getting under your skin

35 LEADING LIGHTS• Ken Hom

43 BAUMANN’S BLOG

Favourites

07 41 35

As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental standards, includingEMAS, ISO14001 andFSC® certifi cation.

Editor's letter

The survey revealed that, whilst many of our readers are embracing various social media channels, an overwhelming majority of you still prefer to receive paper copies of the magazine rather than be sent it digitally. We were also thrilled to discover that very few of you feelthe need to read any other catering magazine.

As we come to the end of our fi fth year of publication and start planning ahead for next year, we will be taking on board your thoughts and suggestions from the survey to ensureand suggestions from the survey to ensure our 2013 issues are better than ever!

In the meantime, we hope you all have a fruitful Happy New Year!festive period and a very H

COOKS CALENDARNOVEMBER

1st WORLD VEGAN DAY

5th BONFIRE NIGHT

5th-11th BRITISH SAUSAGE WEEKDetails: www.lovepork.co.uk

7th-11th NATIONAL SCHOOL MEALS WEEKDetails: www.laca.co.uk/events/nsmw

10th-18th NATIONAL HUNGER AND HOMELESSNESSAWARENESS WEEKDetails: www.nationalhomeless.org

19th-25th NATIONAL EATING OUT WEEKDetails: www.nationaleatingoutweek.com

27th BRITISH FROZEN FOOD FEDERATION ANNUAL LUNCHEONHilton on Park Lane, London

30th ST ANDREW’S DAY

DECEMBER

14th-16th THE CHOCOLATE FESTIVAL, SOUTHBANK CENTRE, LONDONDetails: www.festivalchocolate.co.uk

24th CHRISTMAS EVE

25th CHRISTMAS DAY

26th BOXING DAY

31st NEW YEAR’S EVE

JANUARY

1st NEW YEAR’S DAY

20th-26th NATIONAL FARMHOUSE BREAKFAST WEEKDetails: www.shakeupyourwakeup.com

25th BURN’S NIGHT

04 I NOV – DEC 2012

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BOXBY ROGER RANT

Have Fun!>> Have you heard of DUDE Food? It’s cooleven when served hot.

You know how these fancy restaurantscreate things like bacon & egg and snailfl avoured ice cream and fantasticcontra-fl avours?

Well Dude Food is putting together whatever you have to hand. ‘Bung it in!’

How about a poached egg with pie andp gg ppeas? Or raspberry coulis with fi sh and chchipipipppipps?s?s?ss?ss? GGGGivivive ee yoyoy ururur iiimamamama igigigigig nanananatititititionon fffreereeeee e e rerrereiinin –––– yyyyyoyooyoyoyoooy uuu uuuuu cocoulululu dd d d bebeeebecocococ mme ffama ouous.s...

The catering team at Abington Hall in Cambridgeshire, which is owned by TWI,the biggest welding company in the world, regularly buy in cages full of chocolatebars for a very unusual sideline.

Hugh Matthews, executive head chef, explains:“The company does demonstrations in schoolsto promote welding and we recently boughta cage of Milky Bars for a welding/ strengthdisplay for schools. It’s a very hands-on way for the children to understand what weldingis all about and they absolutely love it!”

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>> Welding chocolate to make bridges and boxes is not generallythe remit of most chefs, but when your employer happens to bea global engineering giant, it goes with the territory.

“The catering team at Abington are of mixed experience but all very dedicated and, as in

all kitchens, we work closely together...”

BUILDINGBRIDGES

Christmas isa particularlybusy time forthe catering

team, who have to rustle up a three-

course festive staff lunch for 170

people...

CHOCOLATE-WELDING IS JUSTONE ASPECT OF THE VERY VARIED WORKLOAD FOR HUGH AND HISTEAM OF 20 CHEFS AND FRONT-OF-HOUSE STAFF.

Abington Hall, which is set in 20 acres of Cambridgeshire countryside, also operatesas a conference centre with on-siteaccommodation, and caters for weddings, university balls and a variety of corporate events. If that wasn’t enough, there’s also thesmall matter of the staff canteen, which caters for around 200 hungry diners every day!

Says Hugh: “The catering team at Abington areof mixed experience but all very dedicated and,as in all kitchens, we work closely together serving meals to the welders and staff, and to the directors’ guests, who could be from anycountry and very senior members of associated fi rms. We also do weddings and conferences which vary greatly, as well assending buffets around the company.

“SOMETIMES WITH ALL THE DIFFERENT ASPECTS IT FEELSLIKE WE ARE JUGGLING LIVEOCTOPI ALTHOUGH IT KEEPS ME INTERESTED AND I ALWAYS ENJOY CHALLENGING MENUS AND TASKS.”

Keeping your cool though is imperative,adds Hugh. “With all the different taskshere in the kitchen we work very closelytogether as a team and the paperwork is constantly updated. The pressure is alwayson but it is important to not get stressedwith customers or staff. We all are free tojump in with ideas regarding cooking or new recipes and try things out, we recentlydid some butchery training with somewhole lambs to give the staff a bit more knowledge which is always good.”

Christmas is a particularly busy time forthe catering team, who have to rustle up a three-course festive staff lunch for 170people for three days running – on top ofall the other Christmas parties that arebooked in.

Fortunately, the team all get Christmas Dayoff, though Hugh admits he’ll be sick of turkey by that point so will be dining onbeef or goose instead!

“The company regularly does demonstrations in schoolsto promote welding...”

i the kitchen

88Calories

per bottle

88Calories

per bottle

75Calories

per bottle

77Calories

per bottle

Three core flavoursPlus one seasonal limited edition

As seen

on TV

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My signature dish...

By Harry Hill>> Some may call Harry Hill nuts for turning down a reported£4million-a-year TV job behaving bonkers on his hit show TV Burp. But the star fi nds third world poverty much harder to swallow.

“I’m working with Liberation because all of its products are Fairtrade and

the company is run purely to benefi t the farmers and their families.”

Harry’sNuts! Cookies>> Makes 12-116

Ingredients350g plain fl our

½ tsp bicarbonateof soda

200g butter

350g Fairtrade brown sugarn sugar

2 large eggs

Fairtrade vanilla essence– around two teaspoons

Two 120g packs of Harry’s Nuts!Fairtrade salted peanuts

Method1. Set the oven to 190°C.

2. Cream together the butter and sugar.Then add the eggs and vanilla.Fold in the fl our and bicarbonate ofsoda and fi nally stir in the peanuts.

3. On to a lined baking sheet you then drop rounded tablespoons of the mixture, around 6cm apart. Make sure the spoonfuls aren’t too big because the biscuits spread a lot. Then put them in the oven and bake foreight to ten minutes until golden brown.

07NOV – DEC 2012 I

And that’s why he has teamed up withFairtrade nut company Liberation to help hard-up families in Africa this Christmas.

Packs of Harry’s Nuts! are already stocked in thenation’s pubs and supermarkets – but now thekind-hearted comic is urging chefs and cooksto back his campaign to come up with some nutritious and nutty recipes to boost sales.

Christmas is also a key time in the calendarfor nuts and dried fruit. Overall, the market for nuts, seeds and dried fruit is worth £579million.

Says Harry: “This isn’t a gimmick, I’m not making any money from it, I genuinely wantto help get a better deal for farmers.”

Harry, a former doctor, does not earn a penny from his foray into the food industry, so thatas much revenue as possible will go back tothe smallholder farmers in Africa and Latin America.

He adds: “I think people want to know that the peanuts or cashew nuts they are eating over the festive period have been bought at a fair price from the farmers who grew them.

“I’m working with Liberation because all of itsproducts are Fairtrade and the company is runpurely to benefi t the farmers and their families.”

The mad-cap comic lives in Whitstable with his wife, Magda Archer, an illustrator, andtheir three daughters, Kitty, 15, Winifred, 13, and Frederica, 8.

After reading about the benefi ts whichcome from Fairtrade food he had the idea of launching Harry’s Nuts! “When I suggested the idea for Fairtrade nuts, they sent my brother Rod – who’s an organic farmer – andI to meet nut farmers in Malawi – result!”

Money raised by sales of Harry’s Nuts! has already helped to build a shelter for the relatives of hospital patients in Mchinji,Malawi. They would previously have had to sleep in the open air or not see their poorly loved ones at all; unable to afford to travelto and from the medical centre. The shelteris also used by expectant mothers whohave complications in their pregnancies,for example those expecting twins.

All profi ts from sales benefi t Fairtrade nut farms in Malawi, Mozambique, Nicaraguaand India.

While he admits to not being a great cook– “I can manage a roast or spaghettibolognaise” – Harry has chosen a simple”recipe he cooks up for his three kids.

08 I NONONONONONOVVVVV ––– DEDEDDD CCCC 2012

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>> Offal, loved bysome, loathed by others.I personally love the earthy iron fl avours that come fromthe supposed ‘cheaper’ cuts. It’s all about technique when cooking with offal,not over-cooking and balancing those powerful fl avours with simple, complimentary ingredients.

At the Dun Cow we always have our chicken liver parfait on the menu; there would be uproar if we took that off. However we do fl irt with other offal dishes, my favouritebeing chicken liver, broad bean and radicchio risotto.

The sweetness of the livers really works well with the bitterness of thradicchio leaves. Savoury notes from the beans are equalled by silky parmesan and butter to give it a real luxurious feel, proper comfort foIf you get chance you should also try kidneys on toasted banana brea

with crispy Parma ham and rich veal jus just fi nished with some wplump golden raisins for little bursts of sweetness.

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with other offal dishes my favourite

Marc Mattocks,executive chef of the award-winning Dun Cow pub

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HeHerere, , chchefefs s s frfrfromomomom aaaa vvvvvararararaarrieieieieieietytytytyty oooooof f f f fff babababababaaackckckckckckckkkkgrgrgrgrggrgrggrg ououououououundndndndnddndddndndnds ssss ssss s shshshshshshsshhaarararaaraarararrareeeeeeeeeeeeeeeeeetheiie r titipspsps ooon nn hohohoooow ww w tototototo cccccrerererereeatatatatata e e e e ee ‘o‘o‘o‘o‘oooff ff ff ff ff ffffalalalalalllalllly’y’y’y’yy’y’y’ ggggggggggoooooooooooooo d d dd d ddd didididididididdidddd shshshshshshhhshshheseseseseesessseessess.... . >>

>> Chicken livers are not always well

received by everyone. Some people

hear the word ‘liver’ and immediately

want to shy away. But when cooked

correctly, liver can make up part of a

delicious and healthy meal.

>> Tips

• Add whatever seasoning you like:

garlic cloves, cayenne or thyme

for example

• Put salt and pepper on chicken

liver prior to cooking for more taste

• Use bacon grease instead of

olive oil when cooking

• Buy organic and use as quickly as

possible to prevent bitter taste

• Trim livers down to remove

any gristle and sinew

• Soak in brandy for an amazing taste sensation

• Buy from a good source

• Carefully inspect the liver and smell before you buy. Good chicken livers

should be brown in colour with purple hue. Never buy chicken livers if you

fi nd a green spot on the surface. These spots remain on the liver if it was

damaged by removing the gallbladder. If you buy chilled chicken livers,

be sure to smell them. Good, fresh liver has a pleasant, slightly sweet

odour. Any unpleasant odours or the smell of ammonia are bad news.

Ingredients• 4 slices Parma ham • 400g chicken livers • 4 large beetroots

For the jam

• 500g smoked bacon

• 4 garlic cloves

• 1 onion chopped

• 3 tblsp brown sugar

• 1 cup coffee

• ¼ cup cider vinegar

• ¼ cup maple syrup

• Pinch black pepper

Method•• First make the jam. Finely dice the bacon, fry off in a little oil until crisp

and golden, drain off the fat and add all the other ingredients.

• • Reduce until thick and syrupy, allow to cool and blitz in a food processor

until a slightly course jam texture is achieved.

• • Next, place the Parma ham sheets on a silpat and place in the oven until

crisp, 180°C for around eight minutes. Leave to cool.

• Next bake the beetroot fondants, peel the beets and using an apple

corer cut cylinders from the beetroot, trim them until you have 12 neat

fondant shapes.

• Add some cloves of garlic and springs of thyme, splash with olive oil,

balsamic and season with salt and pepper. Wrap in a foil parcel and

bake until tender, 160°C for around 30-40 minutes.

To serveHeat some olive oil in a pan, add the seasoned trimmed livers and fry on

each side until nicely browned and springy to the touch, I like my livers

pink but you could cook them longer for more well done, though they

will be a little drier.

Spread the bacon jam on to four serving plates, arrange the livers and

fondants in a line on top and place the crispy parma in shards in-between,

sprinkle with micro herbs and serve immediately.

i

Gareth Bevan, head chefat Food by Breda Murphy, winner of the Good Food Guide Café of the Year 2013

di t

Pan-fried chicken livers with smoked bacon jam, beetroot fondants and crispy Parma ham

THEMELTING

POT

Idea

s and inspiration

for busy chefs

Oxtail braised in red wine

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>> Offal is not something that lurks in testosterone blood lust kitchens. Offal is fragile, tender, fl avoursome and textual and should be treated thus. Let’s look at the pig’s head. Half pot roast pig’s head is the perfect romantic supper for two. Imagine offering a loved one the golden cheek to other misunderstood organs.The spleen, which literature has had its venting for years. In fact, it’s the most well-behaved organ and to boot swells when you’re

in love. Ah ha! Now on to tripe – the word that sends shudders and squirms into folk’s stomachs. Get over it. Tripe has the amazing ability of uplifting while soothing – not many things you can say that about! Personal favourite is devilled kidneys (lambs), my birthday breakfast, washed down with black velvet will set you up forthe rigors of the day.Be gentle – think offal.

rg t

wvtBFergus Henderson,

acclaimed chef and authorof ‘Nose to Tail Eating’

09NONOOONOVVVV –––– DEDED CCCCC 2012 I

Pan-fried chicken livers with smoked bacon jam, beetroot fondants and crispy parma ham.

>> For something a little different, tryry ivening up menus

with pig’s tails –they’re delicious fried and served with a watercress and mustard leaf salad. Crispy pig’s ears should be boiled or steamed fi rst, before being thinly sliced, driedand then deep-fried until crisp.

Dishes using the head are well worth the effort. Although the preparation of the head can take some time, the process is straightforward and the result a full-fl avoured and versatile product that offers excellent value potential.

Meat pulled from the boiled head can be pressed, allowed to set and then fried or is equally delicious used in a terrine. And it is the latter that stands out for chefs looking for increased returns. Terrines are wonderful, being easy to prepare, portion and serve. Whether using the head (brawn) or intestines (chitterling), pork-based terrines provide exceptional cost per portion ratios.

Pig cheeks, jaws and tongue are all readily available and, as hard working muscles, benefi t from being slow cooked. Pig cheeks braised in elderfl ower wine are a perfect partner to roasted root vegetables, while the tongue can be thinly sliced and served in salads or confi t to complement mains already featuring one or two pork cuts – making an innovative and tempting ‘trio of pork’ dish.

For more pork off al recipes visit http://porkforcaterers.bpex.org.uk

>alwtaw

Tony Goodger, BPEX foodservice trade manager

>> Kidneys have a distinctive taste and are often used to add depth of fl avour to dishes.They require careful, long, slow cooking to tenderise, but they can then be added to stews and pies. Lamb’s kidney has a milder fl avour and is best served grilledor pan-fried.

Once valued as a very popular dish, beef and lamb’s hearts are very nutritious with a unique texture and taste. Ox beef hearts

can be quite large while lamb’s hearts are fairly small.

One ox heart can usually serve 5-6 covers while lamb’s hearts

are suitable for single portions. Both are wonderful when stuffed

with other ingredients but require long slow cooking or braising.

Oxtail has been making a steady comeback on menus especially

during the winter months. It requires long, slow, moist cooking

after which it will be turned into very tender meat with a rich,h,

smooth fl avour that literally falls off the bone.

y p am.

d t t O b f h t

Hugh Judd, foodserviceproject manager for EBLEX

10 I NONONONONONOVVVVV ––– DEDEDDD CCCC 2012

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>> Faggots are made from a

combination of minced offal and meat.

Pork lungs (called ‘lights’), kidney,

liver and belly work well. Mince the

prepared offal and meat and mix togethe

Season well with salt, pepper, mace and

sage. Divide the mixture and shape into

balls or patties. Wrap each in caul fat

(a membrane encasing the internal organ

of an animal). Then, braise the faggots in

the oven in stock until cooked throughout. Serve with mash and green vegetables

To prepare lamb sweetbreads, blanch and then fry them. Add salt, lemon juice,

vinegar and white vegetables trimmings – onions, leek and celery – to hot

water. Simmer the sweetbreads for three or four minutes. Remove from the

water and allow to cool slightly. Peel away the outer membrane while still warm

hen, fry in a pan and lay on a salad of green beans and mint or parsley.Th

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Tom Pemberton, chef and

co-founder of the Hereford

Road restaurant in London

>> Offal for peopleis probably like ‘Marmite’, you eithe‘love it or hate it.lIt does seem toIbe enjoying a bresurgence of late, rwhich could be downwto the economic tclimate, shrinking cbudgets, people bbecoming more badventurous or a agreater need for gchefs to produce csomething sdifferent.d

I’m in the love it camp. At catering college we made I’great staple classics: Oxtail soup, chicken liver parfait, steamed steak and kidney pudding, kidney soup fi nished with Sherry, devilled kidneys, calves liver with onions; and I would often be surprised at how manyof my fellow students wouldn’t touch these delights despite the shouting’s from the tutor to ‘taste, tasteand taste again!’

In a bowl mix 1tbsp plain fl our, ½ tsp cayenne pepper, ½ tsp English mustard powder, a pinch of chilli fl akes, sea salt and black pepper.

• Get a frying pan very hot and melt some butter.• Toss three or four lamb’s kidneys in the seasoned

fl our mix and shake off excess, put into the melted butter. Cook for maximum two minutes on each side, add a splash of Worcestershire sauce and 1 fl oz chicken stock. Quickly reduce and add the concasse of one tomato, serve on hot toast.

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Scott Lucas (The Crafty Chef)

• In a bowl mix 1tbsp plain flour ½ tsp cayenne pepper

Scott’s Devilled Kidneys(One of my favourite breakfasts)

F d f a

THEMELTING

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eas a

nd inspirationfor busy chefs

hen, fry in a pan a y gTh

Faggots are made from a combination of minced offal and meat

Olives & Antipasti Cooking Wines Canned Vegetables Canned Fish Speciality Oils Cooking Fats

www.cooksandco.co.uk

The finest selection of chefs ingredients

12 I 2012

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12 I NOVNOV –– DECDEC 2012

TWININGS INTRODUCES LIMITED

EDITION SEASONAL BLENDS >> This winter, Twinings is introducing three exclusive blends to its foodservicerange, giving caterers the opportunity to add premium value to their teamenus and welcome the season of goodwill with the gift of healthy profi ts.

Available in loose leaf and envelope formats, and supplied in limited edition commemorative tins, the brand new blends, Christmas Tea, Warming Winter Infusion and Indulgent Vanilla Chai, have been created especially for winter 2012. The three blends will giveoperators the perfect, pretheir tea offering.

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www.macphie.com

christmmmascrackersAdd some festive cheer to your Christmas dessert

menu with Macphie sweet sauces. Versatile and

easy-to-use, no dessert is complete without a

delicious splash of Toffee Sauce, Crème Anglaise or

Chocolate Sauce.

Sererererviving Sung SuSuSuSuuggestggeseseeggestggeesggestggeesgggg ionsionsonsnsonsionsonsonsons

DROP OF DRIZZLE ON TAKE-OUT SALADS>> CotswoldGold has seensales of its newDrizzle range go through theroof after encouraging delis to use the products on take-out salads.

The Drizzle range provides a fl exible food concept, which can be used as a salad dressing, a marinade for meat or fi sh and as a fl avourenhancer for hot vegetables. Drizzle is made from award-winning Cotswold Gold, extra virgin,cold-pressed rapeseed oil. Variants includeRed Pepper, Raspberry, and Tomato and Basil.

Cotswold Gold owner Charlie Beldam said:“We have been astonished at the rate of saleof the Drizzle range and sold out of our fi rst production run in a fortnight. The beautyof adding it to take-out meals means that customers can try the different variants and it allows them to discover their favourite and theconfi dence to invest in a full-size product.”

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13NOVNOV –– DECDEC 2012 I

Nutty about nut-free haggis>> Haggis makers Macsween of Edinburgh have respondedto customer concerns by removing the nut content of theirvegetarian haggis.

The third generation family company, who has been at the forefront of haggis and blackpudding production for almost 60 years, have maintained the well-loved taste and texture of the award-winning product using sunfl ower and pumpkin seeds, along withfresh vegetables, beans and locally milled oats.

The new recipe was blind-tested by employees of the Vegetarian Society who commented that the haggis was ‘nuttier’ despite the change.

Jo Macsween, director of the company, said: “Our vegetarian haggis has been around for almost 30 years and is enjoyed by veggies, vegans and carnivores alike. Removing the nuts has opened up the enjoyment of this product tothose concerned about nutallergies, which, of course, we are delighted about. We ran lots of tasting sessions,gained feedback from customers and tried out different recipe variations to ensure that we were stillproducing the same, greattasting product, that our fans enjoy.”

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TAKTWOFood writerr Fiona joins newww school fooddcampaign

>> Children’s food wwriter and broadcaster Fionna Faulkner has teamedd upwith the School Foodd Trust to launch a new camppaignto encourage childrenn to ‘take two’ of their fi ve-a-dayevery lunchtime at school.

The mum-of-three, nicknamed the‘Harry Potter of vegetables’, is sharingtips and recipes with school cooks to getchildren to fall in love with their fruit and veg.

IT’S RECOMMENDED THAT CHILDREN EAT AT LEAST TWO OF THEIR FIVE-A-DAY WITH THEIR LUNCH AT SCHOOL,TO HELP THEM TAKE IN THE ESSENTIAL NUTRIENTS THEY NEED EACH DAY.

But research has found that, despite bigprogress on the provision of fruit andvegetables in schools since the introductionof national school food standards, there’sstill much more work to do to encouragepupils to eat them.

While primary school children having school meals are now eating around 1.6 portions of fruit and veg at lunchtime, this can still getbetter. Pupils having packed lunches atprimary school aren’t doing as well – onlyeating an average of one portion per day.

Teenagers having school meals are nowputting an average of 0.8 portions of fruitand veg on their plates. This fi gure waslower for students bringing packed lunches,at just over half a portion. Whilst nearlythree-quarters of students on school mealsare now taking at least some fruit or vegas part of their lunch, only one in 10 areeating the recommended two portions.

Fiona said: “Our fi ndings are shocking –but perhaps not surprising. So if we can get

kids to eat twtwtwtwo o oo o ofofffoff tttthehheheheiiiriririririr fi fi fi fififi fifififififififififi fifivvvvvvvvvvvveee-ee-ee aaaa--a dadadayyyyyyyevery day in theiriririr sssschchchchhhhchooooooooooooooo l ll lulluuuulululull nnnncccncn h h h hhh byb tttttttthehehehehehehehee eeeeeendndndndndndndnddnddndnndndof 2013, that would be a huge stssts epep forwaaardrddd.

“It’s not easy, as our fi ndings show. That’swhy parents and school cooks, who are oftenalready being really creative to get kids eating f g, p yfruit and veg, need all the tips and tricks they can get. So I’m adding to the campaign by offering some of my hero recipes – triedand tested from teens to toddlers.”

Children’s Food Trust nutritionist, Tricia Mucavele, said: “Fruit and veg are excellent sources of vitamin C, vitamin A, folate, ironand zinc, and also for fi bre – which we allneed for a healthy digestive system.

“Eating fruit and veg every day can also help prevent things like heart disease, diabetesand some cancers, and helps us all avoid defi ciencies in essential nutrients. So bygetting your kids into good fruit and veg habits while they’re young, you’re helping to lookafter their health for the future too.”

‘Take Two’ tips for fruit and veg in school meals include:• Getting fruity with main courses:

put dried apricots into tagines and curries, sultanas in an apple and celery salad or chopped grapes to savoury chicken cous cous.

• Getting a pizza the veg action: use grated carrot or courgette in a home-made pizza base; pack the tomato sauce withextra veg and include veg in your toppings.

• Being in it to win it: add pulses andbeans to dishes – these count as veg too. Kidney beans in chilli and chickpeas in curry make a great start, while lentils are brilliant in soups, stews and even cold in salads.

For more information, visit www.schoolfoodtrust.org.uk/parents-carers/for-parents-carers/take-two-at-lunchtime

National School Meals Week>> National School Meals Week (NSMW) is taking placefrom Monday 5th to Friday 9th November with a range ofnew themes.

Running since 1993 and organised by LACA, the week encourages pupils in nursery schools, primary schools and studentsin secondary schools, academies andcolleges to have a healthy school meal.

There will be a diff erent theme eachday with supporting resources availableonline from www.iloveschoolmeals.co.uk:

Monday: IIt t t isisisisss aaaaaalsllslslllll o o FiFiFirereeeeeewowowowowowowow rkrkrkrrkrkDaay y annddd LACACAA hhhhhhasasasa cccccrerereereeatateded aa rranananananngeggegggegg oof ff f reresoourceces ss tooo hhelelp p p yoyou uuu rururun nn a a fufuunnntththt eme dadad y.

Tuesday: 202012121 hhass bbeeeen n aayeyeyeyey ararrrrr oooof nanatititt onoonalalaaa ccelelebebraratit onono s s s ininBrBrBrBrBBB itititittaiaiaiaiaia nn n anannddd TuTuTT esesesdaday y yy isis bbililleleed d ddd asass aa bbbbigigg ceceleeeeebrbrbrbratattioioon n n ofofofoofo ssschchchchc ooool l memealala s.s. IInvnvvitite e spspsppececececciaiaaal lll gugugugueseststststs iinnnnn fofofor r luluuncnchh anana d d crcrc eaeatetea a a papappp rtrtrty y y y atatmomom spspsps heherererere wwititi h h h bububbb ntntining,g,g, bababalllllllllllllooooonsns aandndn cccosostutut mememes.s.

Wednesday: RoRoRoasasast t DiDinnnnnnerererrr DDDDDayayaya . .

Thursday: ToToTodadadadday’y’y’yy s s sss thththhememeememe e isisss‘G‘G‘Geteet EExpxpxpplolooloririringngnnn ’ anand d LALAAACAACAA hhhasasas cccrereeeeatata ededd didifffffere enennt innteternrnrnr atatioionanal l l thththememmesese yyyyououou ccanan adadadadda opopt,t, ssssucucucu h h hh h asasa aaaan n AuAuststs raraalililianan ttthehemememm liliiliil nknknknkn edededded tttttto o o oo ththhhthe e ee GrGrGGG eaeeaeaee t t t BaBaaarrrrrr ieieieiei r r ReReRRR efefee aaaandndanananan AAAAAfrfrfrfrfrfricicicicicicanannan ooonenene lllooooooookikikkk ngng aat t t momomoomounununu tataainins.s.

Friday: aalsls hhavava e e aangsgs ffrorom m frfruiuit tdidingng. ThTherere e e arare e yy aarerer ooftftenene tth h chchc ilildrdrenenn ooof f hhhhatatatt aarere nnowow dd grgrgrg aanana dpdpparararrenenentstsss. .fififinnnd d dd ououoo t t t ththhhhe e e e pupuudddddddinini g g anana d dd dyyy oor r r yoyoyy u uu cococoululululu d d ppududddidingngssssioioon.n.

Friday: ScScSS hohohoolol mmmeaealolongngnn hhhisisistotootoryryryryr wwwwitith h pupuuuudddddddinin

crcrumumblblblblblesesee tto o o riricece ppududddddmamam nynynyny mmororore e e ananana d d ththeyey

grgrgrgrg eaeaeaeat t fafaaafavovoururururu ititesesss wwwwitittototototodadad y y yy ananananannd d dd ththosose e eee eee thththtth

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15NOV – DEC 2012 I

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>> The credit crunch hasturned into the credit munchwith the eating out market growing to an estimated £31.5billion, according tothe latest industry report.

Discounting, loyaltyvouchers,the Queen’s Jubilee and the Olympics and Paralympics have all helpedboost thesector byseven per cent.

PUBS – THE LARGEST SEGMENT OF THE EATING OUT MARKET – CAPTURES £1 IN EVERY £5 SPENT ON EATING OUT, SLOWLY GAINING SHARE IN RECENT YEARS, SAYS THE REPORT BY MINTEL.

But the secret to success is providinga good overall expeerience plus targeted marketing and branding, believes Mintel’ssenior foodservicee analyst Helena Spicer.She says: “Lacklusstre branding and mediocre experiences will noot stand up to the scrutiny of today’s increasinngly demanding diner.”

Catering accountss for an increasing proportion of overrall pub revenues,particularly in big managed chains, as operators look to ccounteract decliningsales from other areas such as beer and, aspart of that, to exppand their customer base.

Other fascinating fi ndings include:

• Half of diners eat in a restaurant for aspecial occasion/celebration (for example, birthday), although nearly a quarter do so for a chance to get out of the house.

• Takeaways/home deliveries are seen as more of a regular treat occasion thandine-in venues.

Adds Helena: “Given that it tends to be high earners who go to a restaurant for a sit-down

meal, restaurantsshould try offering potential customers indulgentmeal occasions, like just dropping in for dessert.”

EATING IN RESTAURANTS ISLARGELY DRIVEN BY THE YOUTH MARKET (DINERS AGED 16-24) IN TERMS OF FREQUENCY OF VISITS.

Given the heavy social media usage of this age group, there are plenty of marketing opportunities available to restaurantsto foster further engagement and breed loyalty amongst these consumers viasites such as Twitter and Facebook.

Helena Spicer

17NOV – DEC 2012 I

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OUT BUT DON’T REST OON YOUR

LAURELS WARNS NEW REEPORT

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EVEN MORE REASON TO BE “MERRY”COUNTRY RANGE CUSTOMER WINS PRESTIGIOUS

ACCOLADE FROM THE GOOD FOOD GUIDE

>> Peter and Angela Gatling, who run the Merry Harriersin Clayhidon, Devon, have been named ‘Good Pub GuideLicensees of the Year 2013’.

The couple, who have previously been featured in a Customer Profi le article in Stir it up,said: “This is the fi rst time that any pub in Devon has won this prestigious award. We are overwhelmed and delighted to receive this accolade.”

The Guide judges explained the reasons for their choice: “Peter and Angela Gatling arethe absolute aristocrats of the pub world, showing extra-special commitment and carefor both their pub and their customers – and it shows. Always deservedly busy, this is aparticularly well-run and friendly pub and our readers love it. The hands-on, hard-workinglicensees and their staff will always make you welcome – even when rushed off their feet.”

“Always deservedly busy, this is a particularly well run and friendly pub...”

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>> The National Associationof Care Catering (NACC)is urging communities to set up luncheon clubs forelderly people in a bid tocombatting loneliness.

They have published a new guide called How To Set Up A Luncheon Club, whichhas been written by experts within the membership of the NACC who areconcerned about the growing number of older people that no longer have access tosocial contact and good nutritious meals.

THE AIM OF THE GUIDE IS TO MAKE ITEASY FOR COMMUNITIES TO RUN A LOCAL COMMUNITY GROUP WITH A LUNCHEON CLUB AND INCLUDES ADVICE ON HOW TO SOURCE FUNDING AND VOLUNTEERS, AS WELL AS THE LEGAL SIDE OF THE OPERATION.

Karen Oliver, national chair of the NACC,explains: “With two million older people

having reported recently that they do not see anyone for a week or more and have noone to talk to on a daily basis, lonelinessamongst the elderly is a real and growingissue within our society. Sadly, the effectsof loneliness can be much greater thanfi rst thought, with physical as well asemotional implications. It is therefore crucial that organisations, like the NACC,continue to bring such issues to publicattention and provide ways to encouragesocial activity of the elderly within thecommunity, through Luncheon Clubsand Community Meals, for example.”

Professor Ian Philp, an advisor to theWorld Health Organisation and an experton healthy ageing and the care of olderpeople, says: “Loneliness leads to illnessin older people and they are likely tosuffer from many illnesses includingdepression.” A consequence of this can”be malnutrition where people with illnessand depression have no interest in foodand cooking for themselves. As a result,the spiral of illness goes rapidly downward

compounding the conditions with added complications such as falls.

Karen Oliver continues: “According toProfessor Philp, half of the NHS budgetis taken up by treating older people.That equates to over £50billion a yearand if just a portion of thatis due to malnutrition then surely in a fi rst world country that is nothing short of scandalous? Recently David Cameron announced a Hunger Summit to combat malnutrition across the world. Sadly, there was no evidence in the statements that malnutrition in the elderly in this countrywould be addressed.”

The guide is available fromwww.thenacc.co.uk or bytelephoning 0870 748 0180.

Karen Oliver

NEW LUNCHEON CLUB GUIDE AIMS TO

ELIMINATE ELDERLY

MALNUTRITION

A consequenceof this can be

malnutrition where people with illness and

depression have no interest in foodand cooking for

themselves

The aim of the guide is to make iteasy for communities to run a local community group with a luncheon club

SWEET SATISFACTION

We created four newfrozen desserts, which defrost in 12hours and can becut into 14 portions.

• Belgian Chocolate Truffl e

• Lemon Citrus Tart • Peach & Toff ee Charlotte• Strawberry & Raspberry Gateau

We also launched three individual frozendesserts, packed in boxes of 12:

• Individual Triple Chocolate Melody• Individual Lemon & Raspberry Charlotte• Individual Caramel Toff ee Topper

FABULOUS FINISHING

TOUCHES

In March weunveiled our new napkin range, which is availablein a variety of colours.

Completely disposable and offering aprofessional fi nish in 2ply for that soft, strong, quality feel, the 33cm napkins are available in a range of colours, including red,green, blue, burgundy, cream and classic black and white. We also launched 24cmm cocktail napkins in black and white.

>> We’re proud to be innovators in the foodservice industry and our own brand is widely regarded as the best in the business. Last year, we added 50 new products to our ever-expanding range – and this year we’ve added over 50 more! Our aim, as always, is to provideprofessional chefs working in busy kitchens with products which offer quality, consistency and value for money. Here’s a round-up of all of this year’s new product launches:

COUNTRY RANGE 3”

YORKSHIRE PUDDINGS

Thesepre-prepared,frozen puds are perfectly proportionedand are thestaple ofthe British Sundayroast.

Simply re-heat from frozen and serve withbeef, seasonal vegetables andlashings of gravy!

DELICIOUS DUNKERS

We’ve added a selection of roll packbiscuits to ensure your morning orafternoon cuppa can be enjoyed to the max every time.

INN2012 has been another busy year for the product development team at Country Range.

Our aim, as always, is to provide professional chefs with productswhich offer quality, consistencyand value formoney

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EASI

DOSE IT!

This year Country RangeProfessional introduced theEasi Dose Concentrate system to its range of cleaning products.

The easy-to-use system allows you to dilute your favourite cleaning products intore-usable trigger spray bottles, which is much more cost-effective. Not only thatit’s eco-friendly and there’s less packagwhich is better for the environment.

NEW FISH PRODUCTS

May saw thelaunch of ouri-crumb range, a versatilerange of d li i fi hdelicious fi sh products which are ideal forschools because they haven’t been pre-fried during the manufacturing procemaking the dishes compliant with the Government’s strict nutritional guidelines

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The latest addition to our front of houserange includes Chocolate Chip Biscuits, Fruit Shrewsbury Biscuits, Ginger Biscuitsand Shortcake Biscuits.

SHORTCUT TO SUCCESS

Making pastry from scratch is verytime-consuming for busy chefs – so Country Range has created a new frozen range of pastry to make your life easier.

With guaranteed results every time, ourready-made frozen shortcrust and puff pastry is available in 1.5kg blocks. Puff pastry is also available in 12 x 625g sheets.

FESTIVE FANCIES

Getting your festive offering right isessential if you are going to make themost of the Yuletide season. This yearCountry Range has created threedecadent new frozen desserts to temptyour Christmas diners:

• Very BerryFrangipan

• Individual IrisCreamIndulgence

• Chocolate Truffl e Gateau

We’ve also launched twonew festive napkins to helpyou create stylish tablesettings thisChristmas.

• Contemporaryp yChristmasnapkin –white with silver Christmas tree

• White Christmas Holly napkin

Both styles of napkins are two-ply and 33cm. Pack size: 2,000 per case (8 x 250).

THE RIGHT BITES

We also introduced Scampi Bites (left)in a 10 x 454g pack size, a tasty blend of hake and scampi and wrapped in crispybreadcrumbs. Simply deep fry for fourminutes from frozen and serve with friesor wedges, salad and tartare sauce.

A SLICE OF SUMMER

Mediterranean Vegetable Quiche was onthe menu in June. Our fully baked and frozen quiche, which is suitable for vegetarians,is packed with tasty red and green peppers,

courgettes and onions in a savoury egg custard all ina shortcrust pastry base.

MEATY TREATS

In time forthe barbecueseason, we extended our deliciousburger range tooffer you even more choice.We added two new products to our existing line of burgers:

• 6oz 99% beef burger (packed 30 x 6oz)• 2oz 80% beef burger (packed 48 x 2oz)

THE PROMISE

OF POMACE

A cost-effective way of cooking with ‘healthy’oils is to usee pomaceolive oil andd, in responseto customerr demand weto customerr demand, we

l h d liilaunched our own pomace oliiveoil this year, which is availablein 5 litre tins.

is packed with tasty red and g

GLAZE OF GLORY

Our Country Range balsamic glaze (500ml)went down a treat with chefs, who welcomedthe drizzle bottle, which allows for easyfi nishing of dishes. The glaze is also ideal for dipping, marinades, and fruit and salad dishes.

FISHING FOR

COMPLIMENTS?

Making deliciousfi sh pie couldn’tbe easier with newCountry Rangefi sh pie mix.

Containingsucculent pieces of the fi nest cod, hake,smoked haddock and salmon cut intobite- sized chunks, it’s frozen for convenienceand is available in 350g bags.

THE “FEELGOOD” CUPPA

Country Range was the fi rst foodserviceown brand in the UK to offer 100% RainforestAlliance certifi ed tea, and this year we added toour Rainforest Alliance certifi ed hot beverages.

The selection now includes 100% RainforestAlliance certifi ed coffee sticks and hot chocolate sticks – allowing caterers to offer a full rangeof ethical hot drink individual portions.

OUR MINI PACKS TAKE

THE BISCUIT!

ou’re looking for quality snacksIf yon look no further than our new luxurytheni pack biscuits (1 x 100 x 33g).min

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SPECIALITY DINNER

ROLL SELECTION 10 x 6 (60 rolls)

>> We’ve re-vamped our Speciality Dinner Roll Selection – making it even more delicious than before.

These are a great accompaniment to soups and starters and also a great way to liven upyour cheeseboard offer. The selection now includes:

• White Stamped Roll (replacing Ciabatta) – a wheat fl our roll with a football stamp on top

• Sage & Onion (replaces Onion & Rosemary) – a wheat fl our roll, fl avoured with atraditional blend of Sage and dried onion pieces

• Black Olive & Herb – a white roll, with black olive pieces and oregano

• Malt & Seeded – a white roll with seeds (brown linseed, millet seed, poppy seed)and a lightly malted colour

• Mediterranean – a stamped roll with hues of reddish orange from the sundriedtomato and red pepper

NEW!THUMBS UP FOR UP FOR

COUNTRY RANGE TEA

>> Country Range 100%Rainforest Alliance Tea was recently shortlisted for a top award for product development.Our tea – which was the fi rst own-brand 100% Rainforest Alliance tea in the foodservice sector – was named a fi nalist in the 2012 Wholesale Catering Q Awards. The awards are a collaboration between Independent Retail News and the Quality Food Awards and aim to recognise excellence in new product developmentwithin wholesalers’ own-brand ranges.

The judging panel advised: “Our expert judgingpanel tasted its way through more than 200 products over the week’s judging process. The rigour, credibility transparency of our judging process sits at the very heart of the awards and you should be proud that your product has been shortlisted in what was a fi ercely contended fi rst year for the Wholesale Quality Food Awards.”

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Frozen: the new Green?>> Scientifi c report concludes frozen CO2 outputlower than chilled.A new scientifi c report on carbon emissions has exposed a mis-held belief that frozen food is more energy intensive than chilled.

Assessing a range of carbon emissions – from post-harvest or slaughter to consumption by the consumer – researchers found that a frozen meal for a family of four produced fi ve per cent less CO2 than its identical chilled counterpart.

As a result of this, researchers believe that frozen could contribute towardsreducing the CO2 output of the food industry in the future.

Brian Young, director general of British Frozen Food Federation, said:“For a long time frozen has been seen as a ‘poor relation’ to chilled in terms

of quality, nutrition and environmentalfriendliness. Misconceptions aroundquality and nutritional have recently been overturned – and this ‘world fi rst’ CO2

report substantiates the fact that frozen compares favourably to chilled in its‘green’ credentials.”

The Carbon Emissions from Chilled and Frozen Cold Chains report was commissioned by the British Frozen Food Federation.

A downloadable copy of the report andfurther information on frozen foods can befound on BFFF’s website www.bff f.co.uk.

STAND UP FORBRITISH BANGERS>> As the wave of patriotism continues to sweep the nation, British Sausage Week (November 5-11) is encouragingthe nation to support the great British banger.

Now in its 15th year, the week aims to highlight the range of quality assured sausages now available, and encourageconsumers to enjoy a quality sausage-based meal. Fronting this year’s celebrations, which coincides with Bonfi re Night,is Al Murray’s ‘The Pub Landlord’.

BPEX foodservice trade manager, TonyGoodger, said: “Sausages are a real hero of the menu, which makes this celebration suchan important occasion. Customers have told us they have an emotional attachment tosausage dishes, whether part of a satisfyingcooked breakfast, sandwich at lunch or comforting main meal. So much so, thatone in fi ve of all red meat meals eatenout of the home now include sausages.

“As well as being a favourite with diners,sausages deliver in the kitchen as a versatile and cost effective ingredient. However, weknow that customers are prepared to pay more for organic or free range varieties,

Brian Young, director general of British Frozen Food Federation

so it is well worth trading up andlooking for high quality sausagesfrom outdoor-reared or free rangepigs and use this information onmenus to justify a price premium and generate added interest.”

Five ways to support British sausage week and boost sales:1. Create a special fi xed-priced

or promotional sausage menu – this can be a blackboardintroduced for the duration of the Week

2. Introduce special British SausageWeek celebratory varieties (or askyour catering butcher or supplier)

3. Allow customers to mix and match sausage options, with a selectionof side dishes and sauces to choosefrom, or offer sharing plates

4. Make recommendations for beers,wines and ciders that match yoursausages depending on the fl avours,such as chilli or herbs

5. Hold a prize draw or challenge diners to come up with new sausage varieties,offering a discounted meal or freebottle of wine for the winner

Now in its 15th year, the week aims to highlight the range of quality assured sausages now available

GO WILD WITH

BRITISH GAME>> Campaigners are urging chefs to

me on the menu this month.put game on

aging pubs and restaurants toGame-to-Eat is encouragingbrate the fl avours of go wild about game and celebra

t and venison pheasant, duck, partridge, rabbit athroughout Novemberthroughout November.

aid:aidsaA spokesman for the campaign group sokesman for the campaign san group sn g “Chefs ‘ in the sh pheasants tisknoknow’ understand that by Nove Britir BrBritember Brre a greatre aarplentiful s nd aupply anand partripartridge are in plentiful

son.” venisode sideu alongssofffefering to feature on the menuu alon

ww.ble on wwwilabailabavaA rational reciperange of inspirational r es is avaon rmation oga formso s infncludesinametoeat. sometoeat.co.uk which also incli

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24 I NNNONONONONONONOVVVVVVVV – DDDDEC 2012

>> For more of Nigel’s recipes using Country Range products,visit www.countryrange.co.uk/recipes

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RANGE>> Fresh from a recent trip to Portugal, Nigel Smith has beenbusy in the development kitchen whipping up his own version of the famous Portuguese Piri Piri sauce, using Country Range olive oil, paprika, chilli andred wine vinegar.

“Portuguese cuisine is very simple and rustic – it’sall about the freshness ofthe ingredients,”he explains.“We ate alot of fresh sardines whilst we were out there, simply cooked on the barbecue and

they were out of this world – and they were lovely brushed with a bit of Piri Piri sauce.

“Piri Piri is most commonly used on chicken but I’ve been experimenting with it and it’s brillianton pork and lamb, and on fi sh. I like it brushed ona piece of seabass on the bone or on salmon,and it’s delicious in stir-fries too.”

But as the sunshine of Portugal becomes a distant memory, Nigel has been turning his attention to Christmas – and has created a mouth-watering recipe for apple strudel using several Country Range products, including our Bramley apple pie fi lling, which Nigel says ishead and shoulders above its competitors.

He says: “The Country Range pie fi lling has a really good apple fl avour and isn’t too wet. It’s not too sweet or too sour, and has lots of chunky, crunchy apple in it. A lot of competitors’ apple pie fi llings tend to be very soft and fl uffy and, as soon as you heat them up, the apple drops to almost liquid,but this one really keeps its shape and texture.”

Nigel believes this recipe will be a hit this Christmas – but can be easily adapted too.“This is a great dish for the festive period andso easy to make,” he says. “It’s also great with plums, apricots & toffee, and bananas too.”

on the

with English Custard2. Place the fi lo pastry on to a cool

worktop and brush with melted butter and place another sheetof fi lo on top. Repeat to get three layers. Place the apple mixture ontoone side of the fi lo pastry, roll up into a roulade and pinch the ends closed. Brush with egg wash and place into a hot oven 175°C for 40 minutes.

3. Whilst baking make the custard.Dissolve a little milk with custard powder and sugar, warm the restof the milk and pour into custard powder, stirring continuously untilit thickens.

4. Remove the strudel from the oven,slice into nice pieces, sprinkle with icing sugar and serve with custard.

Tip: adding double cream to youregg wash will generate a lovelydeep glaze.

>> Serves 4Preparation time: 20 minutesCooking time: 40 minutes

Ingredients3 sheets of fi lo pastry

250g Country Range Bramley applepie fi lling

30g Country Range sultanas

Good pinch of Country Range cinnamon

500 ml milk

200g caster sugar

2 heaped tablespoons of Country Range custard powder

75g Country Range butter, melted

1 egg, whisked

Method1. Mix the apples, sultanas and

cinnamon in a bowl (ideally leave overnight to marinade).

25NOV – DEC 2012 I

1. Irish Cream Cheesecake 1x14pp A digestive biscuit base topped with luxury vanilla baked cheesecake, laced with Irish Whisky and finished with lashings of Irish Cream syllabub, decorated with Belgian chocolate flakes and a drizzle pf dark chocolate sauce.

2. Winterberry Cheesecake 1x14pp A digestive biscuit crumb with a deep vanilla cheesecake rippled with a mixed fruit compote and topped with lashings of winter berries.

Choose from luxury baked Winterberry and vanilla cheesecake or our Irish Cream Baked Cheesecake which wont disappoint, its seriously steeped in Irish Whisky!!! Or maybe go for one of our fun options this year, Christmas Lumpy Bumpy scattered with lots of special Christmas stars or maybe a firm favourite with the kids - Jingleberry Pie. Either will add a Festive feel to your menus this year.Chocacherry Tart is new for 2012 and is already causing a stir with lashings of dark chocolate and fruity cherries, topped with fresh cream syllabub.We are hoping that you will agree, we have catered for all the family with this fun and seriously fruity range for your Christmas Menu….!

Enjoy Christmas 2012 with

Tempt your customers with this seasons festive collection!

3. Jingleberry Pie 1x14pp A chocolate cookie pastry case filled with rich chocolate fudge, creamy raspberry mousse & decorated with a festive mix of winter berries and a dusting of sweet snow sugar.

4. Christmas Lumpy Bumpy 1x12pp Rich dark chocolate sponge topped with toffee mousse, lumpy bumpy layer of a cheesecake all enrobed in chocolate and decorated with festive white & milk chocolate stars!

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5. Chocacherry Tart 1x12ppA dark chocolate pastry topped with a rich chocolate ganache and a layer of black cherries, heaped with creamy vanilla mousse and finished with whole black cherries and a tangy cherry drizzle.

27NOV – DEC 2012 I

>> On the face of it, it would be obvious to assuummeee tthhhaaatt aas thheee uuuulttiimate treat for sweet-toothed consumers, desserttssss wwwwooooouuuuullllllldddddddddd bbbbbbeeeee aaaaaa pppppooooppppuuulllllaaarr waayy ttoo fifififi nnnniiiissshhh offf a meal when eating out of home. Buuuuttttt tttttthhhhhhhaaaaattttt iiissss nnoott aallwwwaaaayyyyyssss ttttthhhheee ccccaaaassee. IIIn fact with fewer people opting for a full threee-ccccoooouuurrrsssseeee mmmmeeeeeaaaalllll, dddeeesssserts are often the course that is skipped altogether as custoommmmeers complain they don’t have enough room to eat any more.

A sweet

Evolving tastes>> Mark Lyddy, head of foodservice for Tilda says rice, which at onefo Tild ic hich ttime was only used in the desserts menu as part of rice pudding, isnow recognised by chefs as aningredient that can help themcreate many styles of desserts.

“The versatility of rice means it is becoming established as a year-round dessert of choice for some chefs who are developing new dishes thatbuild on the traditional popularity of rice pudding,”said Lyddy, who points to creations such assweet risottos as being suitable for all seasons– served hot in the winter and cold for summer.Or use Tilda’s Fragrant Jasmine Rice to make Green Tea Frushi with Blood Oranges or Jasmine Vanilla Rice Doughnutswith Yorkshire PoachedRhubarb and Custard. The ideas areendless and presentsomething newand exciting forthose needing alittle persuasion topurchase a dessert.

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Trends in attitudes towards healthy dietsshow that the economic downturn has, by

g g yand large, lessened the sense of urgency with which consumers regard their health, which is great news for the desserts market.In addition, good intentions such as notsnacking between meals have become lessof a priority in recent years, although one constant factor is the preoccupationwith trying to lose weight, creating bothopportunities and challenges to thedessert market.

WITH THE UK YOGURT AND DESSERTS MARKET ACHIEVING VALUE GROWTH OF 18 PER CENT, THERE IS DEFINITELY AN OPPORTUNITY FOR CATERERS TO TAKE ADVANTAGE.

“Certainly, chefs and caterers need tothink more carefully about how they displaytheir desserts offering, and how they can convince their customers to fi nd just alittle extra room and treat themselves to a dessert,” said Martin Ward, brand managerfor Country Range. “Research reveals that three quarters of adults eat desserts,with chilled desserts such as mousseand cheesecake, the most popular type

of desserts, eaten by half of adults. Additional research shows that almost

fone in four consumers treat themselvesto a dessert even when budgets are tight.

“These trends indicate that there isplenty of opportunity for caterers to upsell desserts if they make sure they gettheir offer right. Listening to trends and delivering on what their customers wantwill go a long way towards a successfuldesserts menu.”

The new trio of Country Range individualhandmade desserts fi ts the bill exactly. With mousses remaining a steadfast favourite in the home, and traditionaldesserts such as lemon tart and trifl eexpected to make a resurgence inpopularity, keeping it simple is certainlythe way to go. The Country Range selection comprises deliciously temptingmousses and truffl es, mixed with a mixture of coulis, sponge, honeycomb,meringue and toffee, to make a varietyof deliciously tempting and indulgentdesserts – perfect for any catering outlet. Or for traditionalists, try Country RangeTart Au Citron – the classic lemon tart, from the new gateaux range.

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“Thesetrends indicate

that there is plenty of opportunity for

caterers to upsell desserts if they make sure they get their offer right.”

28 I NOV – DEC 2012

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Desserts innumbers£3.3 billion value for the yogurts and desserts market (2012)

46 per cent of the populationtypically eat desserts after anevening meal

1 in 5 parents feel there are not enough desserts tailored to children’s needs

3 in 10 dieters have switched tofoods low in fat, sugar and calories

True Indulgence>> The indulgence dessert sector grew in value andvolume terms between 2010and 2011, outperforming theoverall market, highlightingthe ongoing consumer trend towards affordable indulgence.

While health remains on the nation’sfood agenda, ice cream has successfully positioned itself as a ‘treat’ purchase,appealing to consumers who are allowing themselves the odd indulgence. Offeredeither as an accompaniment to a dessert or as a standalone product, ice cream offers caterers signifi cant opportunityto provide their customers with a very tempting way to end their meal.

“A scoop or two of ice cream is a greatway for customers to round off a meal.It slips down easily even when stomachsare full, while those with a bit of extraroom will often choose ice cream as anaccompaniment to something a littlemore rich,” said Martin Ward. “Caterersand chefs would do well to always havevanilla ice cream in the freezer just incase! It’s a great accompaniment andstill remains a popular standalone fl avour.

“Oozing quality and intense fl avour,you can’t go wrong with Dairy VanillaIce Cream from Country Range, madewith Madagascan vanilla and real double cream, containing the specks of black vanilla pods to make it even more irresistible and a totally indulgent choice.”

Minnimise Me>> Smaller desserts conontitinunueeto rrepresent opportuniniititit esese fforor mannufacturers to tapappp iiiintntntnto oo morre frequent usagagge eeoccaasions.

Theree is potential todrivee uptake in frozendesserts with smallor mini products,as 300 per cent of dessert users saysmaller desserts allowww themm to indulge more oftenn.

Smaller plate or light plate optionsare becoming increasingly prevalent onmain course menus in restaurants – cateringfor thhose with smaller appetites or those looking to watch their waistlines. Caterers ng to watch their waistlines Caterersshould be looking to offer similar choiceswhen it comes to desserts too. Ice cream, cheesecakes, gateaux and other non pre-portioned desserts provide chefs withthe opportunity to offer just one scoop or a small slice for those craving something sweet.

Similarly, offering a couple of ‘sharing desserts’ on the menu offers a greatopportunity for consumers who want toshare the guilt. The Country Range gateaux range includes Belgian Chocolate Truffl e, which consists of layers of chocolate sponge, chocolate truffl e and vanilla cream and offers the perfect solution. Each of the gateaux in the range come non pre-portioned, makingthem perfect for those who prefer a little something and for those who’d rather share.

All-day dining>> Refl ecting their traditional role, desserts are typically eaten after an evening meal, more often at weekends than during the week, while they have increasingly forged a roleas a snack, eaten as suchby two in fi ve adults.

Mid-morning and mid-afternoon snackingare popular occasions with 31 per centof consumers giving into grumblingtummies between meals.

Caterers can maximise profi ts by offeringsomething sweet throughout the day.

BY PROMOTING CAKES, CHEESECAKES AND MOUSSES AS A MID-MORNING OR MID-AFTERNOON TREAT, AS WELL AS SOMETHINGTO BE ENJOYED AFTER DINNER, CATERERS CAN TAKE ADVANTAGEOF THE ALL-DAY DINING TREND.

Caterers will often fi nd a lull in service between lunch and dinner, so providingan afternoon tea option with a varietyof cakes and desserts on offer is likelyto appeal to some.

Everyone likes to feel they are gettinga bargain with tea and cake so whynot advertise it as a special offer toencourage passing trade through yourdoors. If it’s good, customers may evenreturn for lunch or dinner another day.These kinds of offers can prove crucialfor bolstering sales.

“A scoop or two of ice creamis a great way for customersto round off a meal...”

Offeringa couple of

‘sharing desserts’ on the menuoffers a great opportunityfor consumerswho want to

share the guilt.

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WelcomeWelcometo theto the WIN!

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BEAFILM STAR!>> You can capture allyour Christmas memorieson camera with our fi nalCountry Club prize of the year.One lucky winner will scoop a Veho VCC-003 Muvi Micro DV Camcorder, plus a memory card andextreme sports pack. The Muvi Micro is the world’ssmallest high resolution camcorder, measuring smallest high reso

20mm wide x 20mm deep.only 55mm high x 2

o win, send an email titledFor your chance tog with your name, contact details ‘Muvi Micro’, along our Country Range wholesalerand the name of yostiritupmagazine.co.ukto competitions@s

30 I NOV – DEC 2012

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We’reon Fire!>> As the festive season draws nearer, we’re treating one lucky reader to this Christmas’smust-have gift.We’ve got one of the new KindleFire HD up for grabs in our exciting Country Club competition.

Billed as “the world’s most advanced 7” tablet” and worth over £159, it has dual antenna, dual-band Wi-Fi for ultra-fast downloads, and access to over 22 million movies, TV shows, songs, books and magazines. Its thin, light and portable design also means it’s easy to hold in one hand.

For your chance to win this fantastic prize, simply send an email titled ‘Kindle Fire HD’, along with your name, contact details and the name of your Country Range wholesaler to competitions@stiritupmagazine.co.uk

Win a ‘cheesy’prize>> To coincide with our feature

festive cheeseboards on pagewe’re offering you the chance

win a luxury cheese and red ne gift basket worth £45.

great prize includes:

ston Basset Stilton 200g

ncashire Bomb 460g

eeseboard Chutney 100g

xton & Whitfi eld Original Crackers 150g

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ter, send an email titled ‘Cheese and winebasket’, along with your name, contact details

he name of your Country Range wholesalermpetitions@stiritupmagazine.co.uk

WIN!A KINDLEA KINDLEFIRE HDFIRE HD

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Closing date for all competitions: 31st December 2012.All winners will be notifi ed by 31st January 2013.Postal entries for all of the competitions can be sent to:Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH.Full terms and conditions can be found at: www.countryrange.co.uk/stir-it-up

31NOV – DEC 2012 I

Stunder your skin

BY DOMINIC SLINGSBY, MANAGING DIRECTOR OF WORKPLACE EQUIPMENT SUPPLIER SLINGSBY WHICH SUPPLIES AN EXTENSIVE RANGE OF PRODUCTS TO THE FOODSERVICE INDUSTRY

>> Occupational dermatitis isstill one of the most widespread causes of ill health and, although it affects workers in many

industry sectors, those inthe food processing, serviceand catering industriesare especially vulnerable.To put it into context, nationally acrossall industries an estimated 84,000people have dermatitis that is caused ormade worse by their work, with the foodand catering industries accounting for approximately 10 per cent of this fi gureaccording to the Health and Safety Executive.

This means the majority of kitchens will fallvictim to dermatitis at some point and withapproximately 40,000 new diagnoses of occupational skin diseases being reported each year, it’s a problem that looks set to irritate employers for some time yet.

Symptoms of dermatitis include redness, itching, scaling, rashes, hives or blisteringof the skin so it’s certainly not somethingthat you want to fi nd in the kitchen!

Then when you consider that approximately40 per cent of all dermatitis cases in the catering and food sectors are actually caused by contact with food, the odds appear to be stacked against the industry.

In fact all types of everyday foods can trigger dermatitis such as sugar, fl ourand dough, vegetables, spices, fi sh,meats and fruits, with citrus fruitsbeing especially potent.

HOWEVER THE BIGGEST INDUSTRY CAUSE OF DERMATITIS IS FROM PROLONGED CONTACT WITH WATER, SOAPS AND DETERGENTS WHICH ARE RESPONSIBLE FOR APPROXIMATELY 55 PER CENT OF CASES.

There is some good news though – most cases that hit the food industry are easily preventable but employers must taketime to identify known skin irritants inthe kitchen or workplace and control exposure to them. Employees shouldalso be encouraged to report symptomsat an early stage so that issues can beaddressed and using personal protective equipment can also greatly reduce the risks.

For further information about Slingsby visit www.slingsby.com

32 I NOV – DEC 2012

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• Encourage early reporting of symptoms and protect employeesfrom further exposure while thecauses are investigated

• Where other individuals in the samework group have similar skin problems,risk assessment and risk managementstrategies should be reviewed

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NOV – DEC 2012 I 35

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>> An internationally regarded authority on Chinese and Oriental cooking, Ken Hom has 28 years’ experience as a TV chef, introduced the wok to the West,

and has written over 30 cookery books.He has recently been on a culinary

adventure in China with fellowTV chef, Ching-He Huang.

>>You were born in Arizona and learntto cook while working in your uncle’s restaurant. Were you self-taught thereafter? Perhaps you could say that but my uncle taught me a great deal and helped lay the foundation for my culinary experience.Once you have that, the rest comesalong naturally.

>> How much has travel infl uencedyour learning as a chef? Travel is probably the biggest infl uence in my development as a chef. Tasting different food from other countries and seeing their culture and in context of the food is an incredible education, I think for any chef.

>> With 55 ethnic minorities inChina making up 10 per cent of the population, which ingredients willall Chinese chefs say are essential– professional and in a home? Garlic, ginger, spring onions, chillies –dry and fresh, vegetable and sesame oil, rice wine (in most regions), cornfl our, soy sauce, chilli bean sauce, yellow bean sauce.

>> Many parts of China are changingand modernising at a rapid rate – did your adventure suggest that Chinese cooking and tastes are affected? Yes, for the better. Increased prosperityhas created a large middle class, and theyall dine out now. Better ingredients, even

organic offerings have made cooking even better than ever. Every cook and chef is trying to out do each other in recreating dishes from the past, as well asinnovating on traditional dishes.

>>You say meat garnishes the vegetables in China – one of the biggest differences between Chinese and British cooking. What other differences do you identify? Chinese has less fried dishes than British cuisine – even when we use the wok, a lot of water is used, so it is often steamingrather than frying, or adding water instead of extra oil. A proper stir-fry uses verylittle oil! Also, we do not use butter,cheese or dairy products. We also donot tend to eat salad, as in raw lettuce.

>>Whether it’s rice, dumplings, rice noodles, wheat noodles or breads,what determines which of these make the best accompaniment to a meat,fi sh or vegetable dish? It is both regional and up to the cook. In the north, wheat noodles and dumplings are served, while in the south, we would serve rice or rice noodles. There are no strictrules as such. It is the mood of the cook!

>>Going out for a Chinese breakfastisn’t common in Britain – what sort of combinations and foods are typical?We would eat rice porridge in the south with dim sum in the south or rice noodles in soup.

>> Exploring China, by Ken Hom and Ching-He Huang, is publishedby Ebury and costs £12. It contains 100 recipes, stunning food and location photography and features on regional cuisines and cultures.

In the north, dumplings with soup is not uncommon. Nor is wheat noodles in soup.

>>Your series showed how makingthe most of local resources and being inventive is at the heart of Chinese cooking. How can that be replicatedin more urban environments? By eating seasonal foods. We should notbe eating strawberries, for example,in December, but in the summer.

>>You went to Beijing to explore the infl uence of the West on traditional Imperial cuisine. What did you fi nd? How sophisticated Beijing chefs have adopted Western chef techniques to classic dishes. Health concerns are now informing Chinese chefs, which is defi nitely a western infl uence.

>>Do you think chefs or village ladiesare the best Chinese chefs? I always felt the best cooking comes from the home kitchen. All great chefs acknowledge their mum’s cooking as the best.

“Tastingdifferent food

from other countries and seeing their culture and in

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>> Pine nuts may be eaten raw but are usually roasted or toasted. As with most nuts, roasting brings out more fl avour, but they can also be toasted on top of the stove in a heavy skillet, stirring often until they turn golden.

2. We are all familiar with the old Italian favourite Pasta Pesto where pine nuts are an essentialpart of the dish. Traditionally Pesto consists of crushed garlic, basil and European pine nutsblended with olive oil and Parmigianino Reggiano.

3. Pine nuts can be added to many meat cruststo add some texture to your dish. There’snothing as nice as a roast rack of lamb witha herb and pine nut crust.

4. Adding pine nuts to any salad makes it farAdding pine nuts to any salad makes it farmore memorable and provides a touch ofclass to the most basic of recipes

5. For something sweet add roasted andground almonds and pine nuts to a basic meringue mixture creating the peperfecctttwtwisist t onon aa cclalassssiic. Serve with lots of fruit,nunuts and sweetened cream.

PINE NUTS

Eileen Buicke-Kelly, curriculum and catering managerat HighlandsCollege in Jersey and Jersey Craft Guild chairperson, suggests fi ve waysto use pine nuts:

1. To create a tastyTo create a tastyvegetarian starteror a little appetiser/snack add someroasted pine nuts to

roasttedd garlrlicic aandnd aarticichohokekes,s, season and add plentyt ooff paparmrmesesanan aandnd spread on sosomemme ttoaoaoastststeded French bread.

Eileen Buicke-Kelly

37OVNO – ECDE 2012 I

>> Country Range pine nut kernels are available in 6 x 550g bags.>> For further information or to fi nd out how to become a Craft Guild member log onto www.craftguildofchefs.org or fi nd the Craft_Guild on Twitter or LinkedIn and The Craft Guild of Chefs on Facebook.

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>> As the leading chefsassociation in the UK, The CraftGuild of Chefs represents the interests of chefs and promotesunderstanding, appreciation and the advancement of the art of cookery and the science of food.

The association is supported by an increasing number of professionalsupply companies which offer membersmajor benefi ts and savings.

We are giving Stir it up readers thechance to receive a 20% discount onmembership until the end of December. Membership will therefore cost just£42.30 including VAT at 20% for your fi rst year (normal price £52.88). As the Craft Guild of Chefs is a professional bodyyour membership fee is tax deductible.

To receive your discounted membershipsimply call 0800 195 2433 and quotereference SU/20.

Your membership gives you thefollowing benefi ts:

• Free access to the Guild’s website which includes information on jobs, specialoffers, suppliers, early discountedbooking to Guild events, news, recipesand competitions

• The Guild’s quarterly Stockpot magazine which is packed with information, newsand ideas

• Advance notifi cation of forthcomingevents, masterclasses, competitions,regional activities etc

• Free membership to the Guild’s CulinaryAcademy to hone your competition skills

• Free use of the Guild’s extensivereference library

• Free personal copies of: Eat Out,Restaurant, Foodservice Footprint,plus the new Caterer & Hotelkeeper Chefs Newsletter

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GOU E CL SS C L QUEU GL ESGOURMET CLASSIC LIQUEUR GLAZES

>> Our new range of liqueur glazes has been created to provide an inspirational yet simpleand easy to use alternative to a reduction orstandard coulis.

Available in Crème de Cassis, Crème de Framboise, Crème de Menthe, Calvados, Cherry Brandy, Orange Brandy, Crème de Bananes, Champagne and Amaretto. The subtle liqueur fl avours present in our glazes add adistinctly refi ned dimension to any dish both sweet and savoury.

As with all Gourmet Classic products we never compromise on qualityand taste, so we only use the best natural ingredients and techniquesto preserve the integrity and fl avour. Each glaze contains authenticpremium liqueur for maximum fl avour.

These easy to use glazes provide a simple way to dress any plate and they will hold their shape for up to three hours without forming a skin.

For more information on the Gourmet Classic Range, pleasevisit www.gourmetclassic.com or contact us directly on:Tel: +44 (0) 1202 863040.

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Contact your local Country Range distributor for more information.

Roasting FilmA healthy and convenient way tocook food in the oven or microwave,keeping food moist and succulentand reducing cooking times by up to 10%. Ideal for use as a pan liner or cooking wrap it can also be used in the freezer.

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>> by actor and champion cheesemaker Sean Wilson –www.saddleworthcheese.co.uk

1. Wyke Farms Ivy’s Vintage Reserve Cheddar –a lovely, rich, smooth but crunchy cheddar

2. Saddleworth Cheese Company’s gold medal-winning Smelly A’peth Lancashire Blue – soft, mild and nutty. The perfect opener for peoplewho think they don’t like blue cheese

3. Gorgonzola Dolce – Creamy, silky and sovery soft, this sweet and nutty Italiancheese should be eaten with a spoon

4. Reblochon – a chewy, medium soft white Frenchcheese with a rich hazelnut and cobnut taste

5. Comté – another fantastic French cheeseof distinction. Rich and nutty, it has beenmade since the 12th century

41NOV – DEC 2012 I

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T EESEHOW TO CREATE FABULOUS FESTIVE CHEESEBOARDSW TO CRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRREEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAATTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTEEEEEEEEEEEEEEEEEEEEEEEEE FFFFFFFFFFAAAAAAAAAABBBBBBBBBBBBBBUUUUUUUUUUUUUUUUUUULLLLLLLLLLLLLLLLLOOOOOOOOOOOOOOOOOOOOOOOOUUUUUUUUUUUUUUUUUUUUUUUUUUSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEESSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTIIIIIIIIIIIIIIIIIIIIIVVVVVVE CHEESEB

700 varietiesof cheese are

produced in the UK, and some are

PDO (Protected Designation of

Origin) cheeses...

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DeDeDeDD lilililililicicicicicciciououououououousssssss chchchchhchcheeeeeeeeeeeeesssesesesese &&&&& wine combinations• ing Stilton A must-have at Christmas is pairing Stilton

with port but for something more unusual, try with port but for somethinBlue Stilton with Oloroso sherry. The scent of cinnamon and spices found in mulled wine also complement the strong undertones of the ‘King’of British cheeses, as does a pudding wine.

• Encourage diners to try a dram of Talisker 18-year-old whisky with their extra matureor West Country Farmhouse Cheddar, as the smoky and sweet fl avours of the whiskybalance out the slight saltiness of the cheese.

• If dry white is the tipple of choice, FarmhouseRed Leicester complements it perfectly.

• If you prefer the fullness of a red Pinot Noir,enjoy it with Blue Lancashire or a matureWest Country Farmhouse Cheddar.

Recipe suggestions: >> Cheese-baked parsnipsChristmas turkey trimmings would be far fromcomplete without a few parsnips, so why not treatthem to a bit of festive fl air this Christmas by oven-roasting them with some cheese? Try thewonderful Cheddar-Parmesan cross, Sussex Charmer, for a vegetarian alternative to the Italian hard cheese. Simply mix up some grated SussexCharmer with fl our, salt and pepper; par-boil some chopped parsnips; douse them in the cheesemixture and pop them in the oven to roast.

>> Potted Christmas StiltonA classic way to celebrate the good tidings of the year is this easy-to-prepare and unbeatably delicious British delicacy. This recipe, courtesy of the Stilton Cheesemakers’ Association, serves four to six people.

Ingredients • 225g Stilton cheese• 75g butter• 2tsp Port wine• A pinch of ground mace• A little melted butter to run over the top

Method 1. Mash the Stilton with a fork. Beat the butter to a

soft cream, then beat in the Stilton, mace and Port.

2. Pack the mixture into an attractive jar or servingdish, smooth over the surface and run a littlemelted butter over the top as seal.

3. Keep refrigerated until required. Serve as adip with fresh bread or crackers.

The fi rm faavourite is Cheddar, accounting for more than 55 per cent of the cheesemarket, buut an astonishing 700 varietiesof cheese are produced in the UK, and some, like Stilton and West Country FarmhouseCheddar, are PDO (Protected Designationof Origin) cheeses, which means they may only be produced according to strict rulesin designated counties.

Whilst we love our cheese all year round,Christmas is a time when we traditionallyindulge ourselves and buy varietiesthat we might not regularly consume otherwise – and there has been anoticeable rise in the popularity ofBritish cheeses compared with theirContinental counterparts in recent years.

Nigel White, secretary of the British CheeseBoard, says: “Christmas is a time when wetraditionally eat a lot of Stilton. But, withover 700 named cheeses currently being produced in the UK, the festive season is theperfect time to branch out and try somethingdifferent. Whichever cheese you try thisChristmas, if you want to buy British, make sure you check the label to ensure that it is.”

For the ultimate Christmas cheeseboard,Nigel recommends selecting between three and fi ve cheeses of differenttypes and textures, including hard (e.g.West Country Farmhouse Cheddar or Wensleydale), soft (e.g. Somerset Brie orCornish Camembert) and blue (e.g. Stilton,Blue Lancashire, Shropshire Blue orBlue Wensleydale) cheeses.

SERVE WITH NATURAL INGREDIENTS – THESE TRADITIONALLY INCLUDE GRAPES, APPLES, TOMATOES, PARSLEY, CELERY OR PICKLES,BUT DON’T BE AFRAID TO UNLEASH YOUR IMAGINATION, AND OFFER BISCUITS OR CRACKERS THAT DON’T TASTE TOO STRONG OR SALTY.

Or why not serve Christmas cake andcheese? It may sound like an odd mix, butfresh crumbly cheese, like a Wensleydaleor Cheshire, works brilliantly with thesweetness and spice of a fruitcake.

>> Sean can be seen on Channel 5 this winter in his new series,The Great Northern Cookbook

Low sugar treats for the cost sector >> Baking specialist Dr Oetker has launched a new range of Wellcare Reduced Sugar foods, which is perfect for cateringfor low sugar diets.

The range includes fruit cake, ginger cake, wholemeal sponge and chocolate cake mixes, strawberry mousse and chocolate mousse mixes, and strawberry jelly and orange jelly mixes.

All the recipes have a minimum of 30 per cent less sugar compared to similar products in the market. In addition, the recipes do not contain fructose, hydrogenated oilsor fats, artifi cial colours, fl avours or preservatives. All the reduced sugar cake mixes are also high in fi bre and, along with the dessertsin the range, are suitable for vegetarians too.

Cheryll Snowdon, executive head of foodservice for Dr Oetker, said: “The recipes have been developed to achieve a reduced sugar claim whilst delivering high quality and great tasting products. With this new range cost sector caterers can achieve the crucial balance between taste and wellbeing.”

Spring roll wrapper pastry, retainscrispness, absorbs less moisture.

Led by quality ingredients ieShitake, Vermicelli, 60% fill.

Hand crafted consistent,restaurant quality product.

Generous 20g piece weight.

Par cooked, no need to fry,healthier option.

Good product hold forfoodservice end users.

www.jk-foods.cococooom m m mmmmmmmmmmm mmm

Indian selection consists of:Veg SamosaTikka ParcelVeg PakoraOnion Bhaji

Oriental Selection consists of:Veg Wonton

Veg Spring RollVeg Money Bag

Sweet & Sour Triangle.

Now available, Asianappetisers from

Oriental SelectionIndian SelectionDuck Spring Roll

Vegetable Spring RollVegetable Samosa

2kg (100 pcs x 20g)

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COOL CUPS>> Ice cream experts Cooldelight havelaunched a range of 100ml ice cream cupsaimed at older children.

The cups come in a plastic tub with pull-off cardboard fl ap and wooden spoon for the ultimate in convenience makingthem ideal for older children in high school cash cafeteriaoperations and independent and private schools.

Available in vanilla and raspberry ripple, they’re equally perfect for the residential care sector and leisure sites.

The 100ml ice cream cup are packed in cases of 48 x 100ml and will have a delivered price point into end-users,of approximately 16p per tub.

Cooldelight cups are perfect for the kids,the residential care sector, and leisure sites

42 I NOV – DEC 2012

Ranch Pie & Root Mash

Cook something comforting this winter…

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BAUMANN’S BLOGMark’s venison ‘Rudolf’

burgers always go down a storm at Christmas

>> With the festive seasonalmost upon us, it’s probably a good time to talk about how to tackle drunken behaviour in your pub or restaurant.

We’re more of a destination restaurantrather than an ‘in town’ place wherepeople stumble from one pub to another, but we do have the occasional problem, especially at Christmas when peopletend to drink more. Two years ago,we had the young farmers in andthey nicked our Christmas tree!

There obviously has to be a balancebetween enjoying yourself andbecoming boisterous. You get ‘fun drunks’ who end up falling asleep atthe bar, but you can get the occasionalviolent drunk and that’s when theproblems can start. Some of the worseones are girls! We always deal withsituations like this in the sameway and our attack is defence.

If it’s men who are behaving badly, swearing and being rowdy, the fi rstline of defence is Sammi, our femalerestaurant manager who will go andhave a quiet word in their ear. I thinkgirls tend to diffuse the situation far better than the men and are muchless likely to get any abuse.

After that, if it’s still getting tricky,the staff will be instructed to remove allthe glassware from the table then we’ll send our head chef John Boy over. He’sfairly calm and inoffensive, and good at diffusing the situation. Next up it’s me– and I’m quite a big bloke – and if theydon’t react to me, we’ll call the police. However, that’s the last thing we wantto do and, in the last 26 years, we’ve onlyhad to do it on two or three occasions.It doesn’t refl ect well on the brasserie.

It’s very interesting in a restaurantenvironment because, if a customer is giving you grief, you tend to fi nd thatthe rest of the customers come togetherand support you – and you often geta round of applause!

Hopefully you won’t have any problems this Christmas – but it’s good to be prepared.

Happy cooking – and Happy Christmas!

Mark

it’s still getti

We’re more of a destination

restaurant rather than an ‘in town’

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