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Category: Catering Equipment

Raspberry and Lemon Tea Loaf

Author Damien Wilde
Posted On 30th September 2013

raspberry cake

Use the last of the summer’s amazing fresh raspberries in this light loaf that’s ideal for afternoon tea.

Preheat the oven to 180C.

Grease and line a loaf tin. [ Read More ]

Aubergine Parmigiana

Author Damien Wilde
Posted On 27th September 2013


This Northern Italian favourite is an ideal dish for the in between seasons, it has a gloriously comforting stodginess that manages to be nourishing all year round.

It’s a great main course for vegetarian meals or a side dish accompaniment to meat. [ Read More ]

Plum Crumble

Author Damien Wilde
Posted On 26th September 2013


Brits have always loved a fruit crumble to finish off our Sunday roast.

The process is simple and works well with a number of different fruits, but a quality crumble topping is key. [ Read More ]

Lunchbox Creativity

Author Damien Wilde
Posted On 25th September 2013


They’ve been back at school less than a month but the kids are doubtless already complaining of boredom when it comes to the contents of their lunchboxes or school dinners.

You can go down the tried and tested route of making sandwiches and salads in the shapes of faces or animals or you can go for something slightly more sophisticated that will nonetheless appeal to your children.

There’s nothing unfamiliar in the following recipes to put them off, but they make a change from the usual ham, cheese and sliced white bread. [ Read More ]

Afternoon Tea?

Author Damien Wilde
Posted On 25th September 2013


What could be more typically British than afternoon tea?

Since being discovered about 5000 years ago in China, tea has swept the world to become its most popular drink apart from water. With 1500 varieties available, don’t restrict yourself to a builder’s mug-full.

Experience some of the more unusual brews to liven up your morning cuppa. [ Read More ]

Posh Pub Grub

Author Damien Wilde
Posted On 24th September 2013


There aren’t many things more comforting than some pub grub, but forget the outdated images you might have – the pub meals of today are generally very sophisticated, modern and fully abreast of all the major food trends.

Try this take on a tried and tested traditional favourite, the good old-fashioned scampi and chips.

This recipe should serve four people, or three if you’re especially generous:

[ Read More ]

Getting To Grips With Couscous

Author Damien Wilde
Posted On 20th September 2013


Couscous has a foreign, exotic air that can be off putting for novice cooks.

However it couldn’t be easier to make, with various quick prepare varieties available from the supermarket that need nothing more than boiling water poured over them.

The resulting fluffy grain is super healthy and a very fashionable ingredient of summer salads or, in the winter, a more exotic accompaniment to stews. [ Read More ]

Beautiful Beans

Author Damien Wilde
Posted On 19th September 2013


Whether butter, kidney or flageolet, this vegetarian staple is not only cheap, filling and healthy, it’s also delicious.

These simple dishes are satisfying on their own or as an accompaniment to meat. Quantities should serve 6. [ Read More ]

UK salmonella warning

Author Damien Wilde
Posted On 18th September 2013


The UK is in the grip of a salmonella outbreak that has seen nine people needing treatment in hospital over the last month.

Food Standards Agency investigations appear to have traced the source of the outbreak to a particular range of cooked ham, usually sold at independent butchers.

More than 50 people have been affected by the food poisoning, aged between seven months and 87. [ Read More ]

Eating Arabic

Author Damien Wilde
Posted On 17th September 2013

Arabian Salad

Middle Eastern food is having a moment in British kitchens.

According to Waitrose, sales of Arabic style food and ingredients have shot up, which the supermarket chain is attributing in part to TV chef Yotam Ottolenghi. [ Read More ]