OUR RECIPE IDEAS

A selection of recipes created by our Group Development Chef, Gary Parsons, using only the finest ingredients.

 

NON-VEGETARIAN DISHES

SPICY PORK WONTONS WITH KOREAN GOCHUJANG DRESSING

Spicy pork wontons tossed in our very own Korean Gochujang dressing with thinly sliced spring onions. A classic but with a Harvey & Brockless twist 


BUFFALO CHICKEN WITH A LONG CLAWSON BLUE CHEESE DIP

A healthier take on the classic Buffalo Chicken recipe. Using Vadasz Red Pepper Hot sauce as the base, alongside a blue cheese dip, with the delicious Long Clawson Stilton.


FRESH LOBSTER SALAD WITH TOMATO & SHERRY DRESSING

Grilled lobster tail with, finely chopped fresh tomato, banana shallot and aromatic herb salad, dressed with tomato sherry dressing and cracked black pepper.

LADY PRUE CHEESE SOUFFLÉS

A light and fluffy soufflé using Quicke’s unusual mixed milk cheese, which brings a gentle caramel sweetness. Served with a creamy, chive sauce for added indulgence.

SLOW COOKED LAMB FLATBREAD

Grubworkz’s lamb shoulder is slow cooked in a fragrant garlic marinade. Served on a flatbread with Isle of Wight tomatoes, crumbly roasted feta and finished with lemon crème fraîche

KOREAN SLAW DOG

Spice up your regular hot dog with a korean inspired slaw. There is a fusion of flavours to add a kick, such as our Eatin Alive spicy kimichi combined with fresh chillis and a kickin mustard.

BEER & MATURE CHEDDAR SOUP WITH RED DEVONSHIRE SCONES

A soup made from beer and cheese sounds too good to be true, but Chef Gary has made it possible. Pair it with a Quicke’s Devonshire Red Cheese Scone for added cheese indulgence.

CHESHIRE CHEESE SOUFFLÉ

With a creamy chive sauce and a smoked pancetta salad, these delicate soufflés are a perfect example of quality baking with Appleby’s Cheshire Cheese.

CHEDDAR AND TRUFFLE CUSTARD TART

Layered sheets of mushroom, shallot confit, Vegetarian Shaved Italian Levanto, Isle of Mull Cheddar and Cheese & Truffle Custard make this mille-feuille deliciously indulgent.

SPICY PORK GYOZA WITH CITRUS PONZU DRESSING

Fried pork gyozas with Harvey & Brockless Kitchen Citrus Ponzu Dressing as the perfect dipping sauce with fresh chillies and sliced spring onion.


JAPANESE STYLE SSAMJANG STEAK

Authentic Japanese style crunchy lettuce wraps, topped with jasmine rice, Ssamjang marinated rib eye steaks, finished with radishes, spring onion, fresh herbs and a Ssamjang dip.

GOTCHUANG PORK BELLY BAO BUNS

Grubworkz’s sous-vide pork belly, served in a bao bun with our take on the Korean fermented chilli sauce. Top it off with a miniature fried egg and a blowtorched corn on the cob.

HAM HOCK & VINTAGE CHEDDAR CROQUETTES

These small, crispy bites combine the complex and creamy Quicke’s Vintage Cheddar with Grubworkz’s sous-vide Ham Hock. Served with a side of Harvey & Brockless Kitchen Cheese Sauce.

MINI BBQ PULLED PORK SLIDERS

A take on the classic ‘low and slow’ dish from the Deep South. Succulent meat marinated in our Sweet & Smoky BBQ Sauce. Serve in miniature brioche sliders with a mixed apple slaw.

SPICED SOBRASADA SCOTCH EGGS

Using Bermondsey Spiced Sobrasada from Crown & Queue, these crunchy bites are perfect for those who love an added kick to their dishes.



BEETROOT SCONES WITH HOT SMOKED TROUT

A colourful and light bite using patisserie favourite, Viron flour. Topped with Chapel & Swan’s Hot Smoked Trout and Croxton Manor Greek Style Yoghurt, this is sure to be a crowd pleaser.

CHESHIRE CHEESE SCONES

These cheesey bites are sprinkled with Appleby’s Cheshire cheese and filled with a quinnel of buttermilk, garlic flowers and a sprinkle of chopped sage.

HALLOUMI STICKS WRAPPED IN PANCETTA

In this recipe, Chef Gary takes our pre-sliced halloumi sticks and wraps them in delicious, pan fried Woodall’s Smoked Pancetta.

BEEF BIRRIA TACOS WITH RUTLAND RED CHEESE

Inspired by the authentic Mexican classic, we’ve made our own bold take on Birria Tacos. Slow-cooked beef, crisped tortillas and finished with a generous layer of Clawson Farms Rutland Red, a spoonful of Vadasz Jalapeño Relish for heat and perfectly balanced with the sweet pickled red onions.

SUFFOLK SALAMI CHORIZO PIZZA WITH BOCCONCINI & CHILLI HONEY DRESSING

Suffolk Salami Chorizo pizza with the Harvey and Brockless Kitchen Chilli Honey Dressing adding a little bit of heat and sweetness.

FLAME TORCHED MACKEREL

A showstopping dish that involves blowtorching the mackerel until crisp on the outside, serve with Harvey and Brockless Kitchen Shiro Miso Hoisin Dressing and a sprinkle of Black Venere Rice.

HAM HOCK TERRINE

A big step up from gammon and pineapple, the sweet, tart flavour of our pineapple ketchup both complements and contrast with Grubworkz’s slow-cooked, ready-to-use ham hock. Served with pineapple and ciabatta rings.

MINI OAK-SMOKED BAKED POTATOES

Great things really do come in small packages and these cheesy bites are living proof. Stuffed with Quicke’s Smoked Cheddar, Croxton Manor Butter and a sprinkle of Cornish Sea Salt.

TAMARI & GINGER TERIYAKI BEEF BRISKET

Our Tamari Ginger Teriyaki has a fragrant, umami flavour that is the perfect pair for Grubworkz’s savoury pulled brisket. Serve with jasmine rice and stir fried vegetables.

CHESHIRE CHEESE BREAD

Indulgently cheesy on the inside, deliciously crispy on the outside. This Appleby’s Cheshire cheese bread pairs perfectly with Fen Farm’s Bungay Raw Butter.

VEGETARIAN DISHES

WILD MUSHROOM & PHILADELPHIA PASTRY

A deliciously light savoury pastry, topped with wild mushrooms, fresh tarragon and a Philadelphia cream cheese, garlic and shallot filling.

DUBAI STRAWBERRIES & CREAM

The iconic strawberries and cream with the Dubai Chocolate twist. Pistachio, Callebaut Milk Chocolate and Arla Whipping Cream..

FLUFFY WHITE CHOCOLATE PANCAKES

The ultimate fluffy pancakes with our very our Harvey & Brockless Kitchen White Chocolate Sauce, crumbled White Callebaut Chocolate & fresh raspberries.

MISO CARAMEL & DARK CHOCOLATE GANACHE TART

A dark Callebaut chocolate ganache tart with sweet Harvey and Brockless Kitchen miso caramel sauce, a sprinkle of Blackthorn Sea Salt and a topping of Arla cream.

VALRHONA CHOCOLATE PUMPKIN SPICED ÉCLAIRS

An Autumn favourite. Pumpkin Spiced Valrhona Chocolate Éclairs. Topped with toasted pumpkin seeds and crumbled ginger cake.

LUNA GOAT'S CHEESE SOUFFLÉ WITH A CHIVE CREAM SAUCE

A light soufflé with an indulgent cream sauce, made from finely chopped chives and Harvey & Brockless Kitchen Mature Cheddar Cheese Sauce.

TEMPURA BATTERED HALLOUMI

Create the perfect crispy starter using our pre-sliced halloumi sticks battered in Viron flour and served with a side of Harvey & Brockless Kitchen Burger Salsa.

SNOWDONIA RED DEVIL CHEESE STRAWS

A classic cheese straw recipe with a fiery kick from Snowdonia’s Red Devil cheese. A classic red Leicester truckle with a blend of Habanero chillies, peppers and spices.


VADASZ KIMCHI PANCAKES

Korean style Vadasz Kimchi Pancakes, topped with Vadasz Kimchi Ketchup, a fried egg, fresh avocado, sesame seeds & spring onions – the perfect savoury pancake.

KOLIOS FETA & SPINACH PANCAKES

Spinach and Kolios barrel-aged feta pancakes, topped with fresh rocket, juicy roasted tomatoes and a drizzle of Dell'ami olive oil—savory, fresh and delicious!.

LUNA GOAT'S CHEESE, MUSHROOM & CARAMELISED ONION BITES

There’s a reason why goat’s cheese and onion marmalade is a classic combo the sweetness of the onion balances out the acidity of the cheese and marries with its earthy creaminess.

GRILLED LUNA GOAT'S CHEESE WITH A WALDORF SALAD

Our brand new Cheese Cellar Dairy goat’s cheese, grilled and served with a side salad of granny smith apples, chervil, curly endive and crispy cooked walnuts.

GREEN PEA & WHITE ASPARAGUS PANNA COTTA

A savoury take on the indulgently creamy dessert, this vegetarian dish combines Ponthier’s Asparagus Purée with Lescure Whipping Cream and Unsalted Butter.

CLAWSON FARMS SAVOURY SWIRL

                                            

The perfect savoury swirl with Clawson Farms Stilton and Harvey & Brockless Kitchen Comfy Onion Marmalade.

                             

BASQUE CHEESECAKE

Creamy perfection of a Basque cheesecake. Light and smooth texture that melts in your mouth, which can be perfectly paired with caramelised orange or lemon to add a citrusy twist.

LONG CLAWSON STILTON PIZZA WITH TRUFFLE HONEY & FOREST MUSHROOMS

Acacia Truffle Honey has a unique sweet and fragrant taste with the depth of black truffles. Combined with the Long Clawson Stilton creating the perfect veggie pizza.

STRAWBERRY & MASCARPONE TIRAMISU

Using a creamy Galbani Mascarpone combined with Fresh As Strawberry Slices and Powder, this deconstructed take on a traditional dessert is perfect for those with a sweet tooth.

CAVOLO NERO LINGUINE WITH CAPRICORN GOATS CHEESE

Cavolo Nero Linguine with toasted pine nuts, crumbled Cricket St Thomas Capricorn Goat’s Cheese and crispy chilli oil.

SUMMER WALDORF SALAD

A traditional Waldorf salad with a Harvey & Brockless twist! Using Oxford Blue cheese, celery, granny smith apples and some deliciously sweet sugared walnuts.

VEGAN DISHES

CHICKPEA & BEETROOT BURGERS

A satisfying, meat-free alternative served with courgette fries. Enjoy with a dollop of Harvey & Brockless Kitchen’s plant-based version of our Flipping Amazing Burger Sauce.

GREEN SALAD

A light and healthy dish, dressed with Harvey & Brockless Kitchen Truffle and Balsamic Dressing, Farrington’s Rapeseed Oil and finished with a sprinkle of Cornish Sea Salt.

VEGETABLE GOAN CURRY WITH BASMATI RICE

Potatoes, carrots, baby sweetcorn and spinach infused with Harvey and Brockless Kitchen Goan Curry Sauce with Basmati rice and coriander.

PLANT-BASED BURRATA WITH BEETROOT AND ROCKET SALAD

Julienne Bruno’s Burrella, a plant-based burrata, with Harvey and Brockless Kitchen Beetroot and Pomegranate Dressing on a bed of rocket and fresh grated beetroot

TRUFFLE MUSHROOM RISOTTO WITH CREMATTA AND CRISPY LEEKS

Mushroom Risotto with black truffle paste and Julienne Bruno Crematta running through and topped with crispy leeks.

SUPERSTRACCIA, ARTICHOKE AND TOMATO EN CROUTE

A deliciously light and crisp pastry, packed full of flavour with Julienne Bruno Superstraccia, Dell’ami pesto, sun-dried tomatoes and artichokes.

PLANT-BASED PESTO, GNOCCHI AND BUTTERNUT SQUASH

Harvey and Brockless Dell'ami Plant-Based pesto, with Sunny & Luna's Cauliflower gnocchi, butternut squash, Dell’ami Italian Sundried Tomatoes and cannelini beans.

SUMMER ROLLS WITH A SSAMJANG DIP

The contrast of crunchy vegetables against the macadamia white plant-based cheese paired with the fresh aromatic herbs bring a riot of flavour and colour to these summer rolls.

PLANT-BASED AFTERNOON TEA

The perfect plant-based afternoon tea. Filled with beautiful dairy-free products, from Nettlebeds Haverstock White, Flora plant-based creams and butters and so much more.

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Registered in England & Wales. Company number 01442472. 

Registered office Tottle Bakery, Dunsil Drive, Queens Drive Industrial Estate, Nottingham, England, NG2 1LU.