OUR RECIPE IDEAS

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

 

NON-VEGETARIAN DISHES

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.

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.

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.

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.

ROAST CHICKEN BREAST

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

SWEETCORN FRITTERS WITH HOT SMOKED SALMON

A colourful bite, using Harvey and Brockless Kitchen Red Pepper Ketchup and Chapel & Swan hot Smoked Salmon, a perfect mouthful of flavours, smoky and sweet.

PAN FRIED SEABASS, ROASTED TOMATOES, CHILLIES AND COCONUT FLAKES

Pan fried Seabass on a bed of Harvey and Brockless Goan Curry sauce and spinach, topped with grilled tomatoes, chillies and coconut flakes.

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.

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.


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.

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.

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 IN BLANKETS PIZZA

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

BRAISED SHORT RIB FLATBREAD

Savour the rich, indulgent flavours of tender, slow-cooked braised short ribs, delicately shredded and spread over a warm, crispy flatbread, paired with a Rutland Red cheese dip


TEMPUS NO 8 ARANCINI, GRETA CHEESE AND AIOLI

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

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

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. 

VEGETARIAN DISHES

DUBAI STRAWBERRIES & CREAM

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

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.

HERBS DE PROVENCE TORTELLINI

Tortellini filled with spinach and ricotta, on a bed of Herbes De Provence Philadelphia and topped with rocket and English Pecorino.

WHIPPED CAMEMBERT WITH TOASTED CIABATTA

Whipped Cricket St Thomas Camembert with Roasted Cherry Tomatoes, Shallots and Toasted Ciabatta.

HAZELNUT MERINGUE CAKE

Hazelnut Meringue Cake with Callebaut White and Dark chocolate mousse, Callebaut Hazelnut Breilline, fresh raspberries and Fresh Essential Pistachios.

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.

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.

FLUFFY WHITE CHOCOLATE PANCAKES

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

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.

GARLIC & HERB FRENCH OMELETTE

A classic French omelette, with Philadelphia's garlic and herb cream cheese running through the middle.

SMOKED SALMON, ASPARAGUS & CRICKET ST THOMAS QUICHE

A seasonal dish, packed full of delicious tender asparagus, Chapel & Swan Smoked Salmon and Cricket St Thomas Camembert.

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.

VALRHONA CHOCOLATE PUMPKIN SPICED ÉCLAIRS

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

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!.

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.

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.

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 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.

MISO CARAMEL CHEESECAKE

A cheesecake made even more delicious with the Harvey and Brockless Miso Caramel Sauce, a sweet and rather moreish addition.

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.

FESTIVE DARK CHOCOLATE BROWNIES

A perfect bite size Dark Chocolate Brownie dipped in a hazelnut crumb and topped with gold shavings and a decorative chocolate swirl.

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.

MISO CARAMEL & VALRHONA DARK CHOCOLATE PANCAKES

Fluffy Japanese-style pancakes drizzled with rich Harvey & Brockless kitchen Miso Caramel Sauce and velvety Valrhona Dark Chocolate—an irresistible sweet duo!

VEGAN

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.

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.

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.

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 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

SPICED CAULIFLOWER WITH MANGO AND COCONUT CURRY SAUCE.

Spiced cauliflower with Harvey and Brockless Kitchen Mango and Coconut Curry Sauce, topped with fresh pomegranate, dried apricots and flaked almonds.

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.

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 PHILADELPHIA & SALSA VERDE DIP

Harvey and Brockless Kitchen Salsa Verde combined with Philadelphia’s very own plant-based soft cream cheese, a perfect creamy dip.

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.

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.

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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.