Recipes - Harvey & Brockless

OUR RECIPE IDEAS

A selection of recipes created by expert chefs we have partnered with, 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.

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.

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.

CAMEMBERT EN CROUTE

Using Trevarrian Cornish Camembert and Salt & Cure Prosciutto Crudo, the creamy flavour is intensified with serious goo factor! A definite crowd pleaser.

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.

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.

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.

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.

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.

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.

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.

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.

VEGETARIAN DISHES

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.