OUR RECIPE IDEAS

A selection of recipes created by expert chefs we have partnered with, using only the finest ingredients.

 

VEGAN

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.

VEGETARIAN DISHES

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.

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.

SPRING SALAD WITH ASPARAGUS, BROAD BEANS AND SESAME MISO DRESSING

An Asian inspired salad, packed full of healthy vegetables and tossed in a tasty Harvey and Brockless Sesame Miso Dressing.

PEAR, LONG CLAWSON STILTON AND ONION MARMALADE TART

In this dish there are three sweet elements; Comfy Onion Marmalade, Northumberland Honey and pear, the three are perfectly combined with the acidity of the Long Clawson Stilton.

SESAME BAO BUN, PANKO CAMEMBERT & CHILLI HONEY DRESSING

Soft fluffy sesame Bao buns filled with tender and crispy Cricket St Thomas panko coated camembert bites.

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.

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.

MINI PULLED CELERIAC SLIDERS

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

MANGO AND PASSIONFRUIT CHEESECAKE

Created by Claire Clark MBE and inspried by our range of speciality ingredients, this citrus dessert perfect for afternoon tea uses Valrhona chocolate, Ponthier pureés and Philadelphia cream cheese.

SNOWDONIA ROCK STAR CHEDDAR, SPRING ONION & POTATO TURNOVER

Snowdonia Rock Star Cheddar and Tracklements Wholegrain mustard, with these two combined create an utterly delicious treat.

BEETROOT & CUCUMBER SALAD WITH DILL & HERBY DIJON DRESSING

A light and colourful salad, dressed with Harvey and Brockless Kitchen Herby Dijon Dressing, which adds a burst of aromatic herbs complimented by a gentle warmth from the Dijon.

SNOWDONIA RED STORM RAREBIT ON TOASTED SOURDOUGH

Rarebit on toast made just that little bit more interesting with the Snowdonia Red Storm, creating a unique taste.

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.

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.

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.

SNOWDONIA BLACK BOMBER CHEEESE, PASTA SHELLS AND MARINARA SAUCE

A smooth cheesy inside with a golden crisp outside, paired with Harvey and Brockless Kitchen rich Marinara Sauce.

SNOWDONIA BLACK BOMBER CHEESE SCONES

A savoury cream tea treat. A light and fluffy Snowdonia Black Bomber Cheese Scone topped with Harvey and Brockless Kitchen smoked chilli jam and cream cheese.

GALBANI MOZZARELLA PAKORA WITH COCONUT & MANGO CURRY SAUCE

A twist on a traditional pakora with an addition of Galbani mozzarella and our very own Harvey and Brockless kitchen Coconut and Mango curry sauce.

NON-VEGETARIAN 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.

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.

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.

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 ROSEMARY & GARLIC LAMB FLATBREADS

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

ROAST CHICKEN BREAST

Roast Chicken Breast topped with a toasted sweet but savoury granola. A comforting dish, which is served with a smooth and glossy butternut puree, potato pave, buttered spinach and a garlic tuile. Finished with a rich chicken jus.

TEMPUS KING PETER HAM, GRETA & PEAR SALAD

A sweet pear salad paired with the saltiness of our Tempus King Peter Ham and Greta cheese, with a drizzle of Northumberland honey, chilli flakes and a zest of a lemon.

SWEETCORN FRITTERS WITH HOT SMOKED SALMON

A colourful bite, filled with flavour, using Harvey and Brockless Kitchen Red Pepper Ketchup and Chapel & Swan hot Smoked Salmon, this is the perfect mouthful of flavours, smoky and sweet.

SUFFOLK SALAMI CHORIZO PIZZA WITH BOCCOCINI & CHILLI HONEY DRESSING

Suffolk Salami Chorizo is the perfect blend of flavours, with a paprika and peppery tang. The Harvey and Brockless Kitchen Chilli Honey Dressing adds a little bit of heat and sweetness.

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.

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.

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.

TEMPUS NO 8 ARANCINI, GRETA CHEESE AND AIOLI

Arancini Balls filled with the delicious Greta Cheese and Tempus No 8 Nduja paste, topped with a parmesan crisp and Harvey and Brockless Kitchen Aioli.

TEMPUS NO 8 IN BLANKETS PIZZA

Christmas inspired pizza, with the delicious Tempus No 8 wrapped in smoked pancetta. Topped with brussel sprouts, chestnuts and Harvey and Brockless Kitchen chutney, clementine and cranberry.

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.

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.

KOREAN CORN DOG

A Korean street food inspired recipe using our pork sausage frankfurters. Topped with a kickin mustard, fresh chilli, sesame seeds and gotcha ketchup.

ASPARAGUS, KING PETER HAM WITH WHIPPED MASCARPONE & HERBY DIJION DRESSING

Infused herby Dijon asparagus spears, Whipped mascarpone combined with chives and a zest of a lemon, wrapped in King Peter Ham. A perfect addition to your winter menu.

SMOKED PANCETTA PIZZA WITH BUTTERNUT SQUASH & SAGE

Mascarpone and mozzarella based pizza topped with slices of smoked pancetta, butternut squash and a sprinkle of sage leaves.

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