THE COUNTRY RANGE GROUP MAGAZINE FOR...

JAN/FEB 2013

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JAN/FEB 2013

Kilt-yPleasuresEnjoy a Burns Night fl ingwith all things Scottish

Mad about MarcoWe meet the ‘godfather of modern cooking’

HotHot Stuff!Stuff!How to maximise your

hot drinks offeringEEnjjoy a Burns Night fl ingwwwwwwiiiiiittttthhhhhh aaaaallllllllllll tttttthhhhhhiiiiiinnnnngggggggsssss SSSSSScccccooooottttttttttttiiiiiissssshhhhhh

H

DRUMMING UP BUSINESSduring a slow January

Twinings Silky Pyramids

Now available through Country Range

New silky pyramid bags - this exciting, bright new rannge of

teas offers everything you expect from your favourite ccup

but with an enhanced flavour and sensational new blennds

to bring excitement to your tea menu

Silky pyramid bags offer the luxury of loose tea, in

the convenience of a bag. The additional space of the

pyramid teabags allows these incredible teas to infuse

to their optimum, creating a perfectly warming and

extraordinarily delicious drink; all the drama of your

‘hotel style ‘ afternoon tea, right here

Consumers are trading up to premium tea

experiences - Speciality teas and Infusions are leading market growth in the tea

category, making these a ‘must stock’ range on your menu.

Discover how tea should be...

Contact your Twinings Account Manager for more details

www.twinings.co.uk/foodservice

of meeting up with him at the end of last year and, despite his sometimes scary TV persona, I can report that he was positively charming!

Our Category Focus this issue looks at Hot Beverages, so why not make your favourite cuppa and enjoy some time out with your copy of Stir it up?

Happy reading!

Ingredients...

JANUARY / FEBRUARY 2013 03

20/35 THE MARKETPLACE

33 NEW FROM COUNTRY RANGE

36FIVE WAYS

TO USE HOT CHOCOLATE

with young chefBen Murphy

47ON THE RANGE with Nigel Smith

41SIGNATURE DISH

by Lenny Henry

05 CUSTOMER PROFILE – Skern Lodge outdoor activity centre in Devon

07/45 FOOD & INDUSTRY NEWS

09 CATEGORY FOCUS – Hot Beverages

19EDUCATION

Celebs share their cake recipes for toddlers

22 HOSPITALITYDeception – hiding food within foodThe Importanceof Values

26 HEALTH & WELFARE– Focusing on Undernutrition

43FOOD OF THE

FUTURE – What’sthe buzz about?

45 TOOLS OFTHE TRADE

04 COOKS CALENDAR

04 SOAP BOX

17 COUNTRY CLUB

24THE MELTING POTKilt-y Pleasures– a fl ing with allthings Scottish

28 BAUMANN’S BLOG / THE

GREEN GAUGE

30LEADING LIGHTS

“The godfather” Marco Pierre White

39 ADVICE FROM THE EXPERTSDrumming upbusiness duringa slow January

Food

Features

Favourites

Contact us...EDITOR Janine Nelson [email protected]

WRITERS Sarah Rigg, Amy Grace

SUBSCRIPTIONS Telephone: 0845 209 [email protected]

DESIGN & PRINT Eclipse Creative

www.countryrange.co.uk/stir-it-up

>> Happy New Year! 2013 is set to be an exciting year for Country Range as we celebrate our 21st anniversary.We’ve come a long way since 1992 and are now one of the UK’s leading wholesale groups, offering unrivalled service and an ever-growing range of top quality own brand and branded products.

g!

For starters...

Stir it up celebrates its sixth birthday this year too –and has undergone a New Year makeover. As you’ll see,it’s looking fresher and more attractive than ever.

We’re also thrilled to have some new editorial partnerson board – Allegra, Mintec, CESA and the Green Foundation – who will be helping to keep youup-to-date with all of the latest industry news.

We’re kicking off the New Year with a bumper issueand who better to grace our cover than that mosttalented chef, Marco Pierre White. I had the privilege

Our editorial partners...

As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental standards, includingEMAS, ISO14001 and FSC® certifi cation.

COOKS CALENDAR

04 JANUARY / FEBRUARY 2013

SoapBox

by Roger Rant

Caterers of Caterers ofthe United Kingdom –don’t worry!>> What us? Privileged members of the EU, with two coalitionprime ministers and theBBC to provide us with unrivalled reporting, why would we worry?

Border controls, competition fromChina, banking crises – water offa duck’s back!

Will the nation be fed tomorrow, next week, next month? Of courseit will, rely on us. Happy New Year.

Cooks calendar...

3 BBritishh YYoorkshire Pudding Day www.recipes4us.co.uk/British%20YoY rkshire%20Pudding%20Day.htm

3-9 BBramley Apple Week wwwwww.brbramleyapples.co.uk

10 CChiiinese New YYear –thhee Year of the Snake

14 Valentine’s Day

18-24 National Chip Weekwww.chips.lovepotatoes.co.uk

25-10 March

Fairtrade Fortnight www.fairtrade.org.uk

In season... purple sprouting broccoli parsnips turkey rhubarbcaulifl ower oysters

February

1 Neww Yeeeeaar’s Day

20-22 Scootland’ss Speciaallity Food SShoowww, The SECC, Glasgowwww.scscs otlandssspecialityfoodshow.com

20-26 Naatioonaalll FarmhhouseBreakkkfast Weekwww.shakeupyourwakeup.com

21-23 The Hospitality Show,NEC, Birminghamwww.hospitalityshow.co.uk

25 Burns Night

January

In season... venison beetroot brussel sprouts potatoes guinea fowl mackerel

1 St DDaviddd’s Day

5-11 Britisssh Pie Weekwww.britishpieweek.co.uk

10 Mothering Sunnday

17 SSt Patrickkk’s Day

19-25 Bacon CConnoisseurs Weekwww.lovepork.co.uk

29 Good Friday

March

In season... spinach cockles peppers turnips red mullet salsify

CUSTOMER PROFILE

>> She’s travelled and worked all over the world but, for Becky Groom, there’s no place like home.The ttaaleenntedd ccaatterinngg maanager at Skern LLodggee,aa rreessidentiial oouttddooor cenntree inn BBiiddeeford, NNorrtthh Devvoonn, speent eightt yeaarrss woorrkking as a cchhef in Scottllaanndd,, as wweellll ass ttrraavveelllliing eextennssiivvely aarrounndd Austrraalliia aannd AAmmeriicca – anndd aabbsence defi nitely made hheer heaarrtt ggroow fonderr foorr hheerr hhoomme town.

CUSTOMER PROFILECUSTOMER PROFILE

“Devon is the best place in the world...it has lovely food, people and scenery, and I wouldn’t want to be anywhere else now.”

ooptionns, a salad bar, a dessertooptionns a salad bar a dessertoof thee day aannd a cheeseboard with lloocal cheeses and fresh frfruiuit. On Thursday there’s always a roast dinner – a bighihit t wiw th diners – and visitors araree trtreated to the ‘Devonexexpep rience’ with homemadescscono es with jaam andcclotted cream.

WiWithh all that fresh air andexercise, there are a lot of big apappepetititet s to satisfy, says Beckcky. “They eat like horsesbecausse they are out all dayin thehe f frresh air doing lots of different activities. We recentlyhad 218 16-year-olds fromCamden in North London andthey literally ate us out of house and home! It’s great to see them eatitingg wwell. We have a lot of inner city children whwho, when theyfi rst arrive, asskk ‘where are the burgers?’ but, by the end of their stay, they come upp and sayy hhowow mumuchch ttheh y havee enjjoyoyede theffoodo and trying new things.

“L“Lots of the childldrenn write stororieies sabout their staay aand one wrote abououtt hhow he hhadad tasted seabass for ththe e fi rst time eveer.r. IIt’t’ss greatto be a pap rt of that.”

The e cacatetering team has aalso recceivedd lots of possititivivee feeedback

about how they look after peoplewith dieetatary needs such h as halal, gluten-free and nut-free, aand their r clearly labellede menus have bebeenen particularlyy aapppreciated.

Consistency and quality are essential to Becky, which is why she uses many Country Range products.

The Countrtryy RaR nge totommatoes, cordials, jamsms and frozenvegetabless aarre a mmuust on her weekklyy sshhopppping list – annd heer didinen rss mmanagge e tot munch ttheheiriwawayy ththrorougugh h sis x ccases s oof Countntry Range baakekedd beans evevereryy weweek!

“Devonon is ththee best pplalacece iin ththee woworlrld d– beinngg awayy madade e me realise that,t ”says Beckky. “It hahas lolovelyy f fooood, peopple aand ssccenery, and I wouldnn’tt wantnt tto bebe anynywhere else now.”

Afteter r workinng in hoteels and rereststaurants around thehe globee,

eBeckkyy hah s brought aa hihiggh standndarard dofof sservice to her job at the helm of ththe kikitctchenn atat SSkek rn Lodge, wherree she regularlyy caateterss fforor aaror unu d 151500 pepeopople fromm primimarry scschohoolls up tto collegegese aandnd aalslso ccorprpororate e grg ouupsp (Johhnn LeLewiw s anand d BBMW W reregugulalarlyhohostst tteaamm-building ssesessis ononss there).

So while the visitors are out abseiling, kayaking and whizzing down zip wires, Becky and her team are in action inthe kitchen, rustlingup tasty dishes forthe hungry guests.

“II wworked in hotels before I came here and I tryy to bring thhatt elelemment ofof service,” coontinues Beckkyy, who was recently nominated for thee Best Public Caatetererer category offthe BBBCC FoFood andnd Farmimingng Awaardds.s “Peoplplee alalwaysys ttelll us thahatt ththeyey aare wwoweed by thee quality of thhe e fofoood annd service we pprovide. Eveveryryono eEEeaeats ttogogettheherr sso thhe mmealsls have too apappepealal tto o a vaarriety y ofof aagege ggroupu s. WWe tryy to cater for everyonene aannd fi nd a ballana cee tthahat t wiwillll aappppeal.

“WWe e dodon’n t havee tto o adadheheree ttoothe governmeent’s nutritional reegulations likee sscchooolss do but we doon’t serve frieied d fofood and we woworkrk haard to educate ththe children about hehealalthy eating. Thheyey ccanan ppick what tthey want to eat whihi hch, ffor a lot of the prrimimaary y scchool children, is very novel bbecause they are used to bebeing totoldld wwhahat to eeaat at scchool.”

ThThere’’s always a mmeaeat t opptitionsuch as chhicickekenn cucurryy oor lasaggne, and a fi sh ddisish,h, pplus two vegetariann p g

Becky and her catering team in the Skern Lodge kitchen

Primary school children love the climbing wall – and being given a choice of what to eat


You know how to Brew

it right.You know

how to Brew it right.

You know how to Brew

it right.

Now make sure you sell

it right!Now make sure

you sell it right!

Now make sure you sell

it right!

Product Case size

PG 1 Cup Tag Tea Bags 2.5g 100sPG 1 Cup Tea Bags 460sPG 1 Cup Tea Bags 1150sPG tips Envelope Tag Bags 200sPG tips Tea 1.5kg

*Source: IRI Grocery Value Sales 52 w/e May 2012.

TheTheTheNation’sNation’sNation’s

Favourite TeaFavourite TeaFavourite Tea***

Visit Visit www.ufs.teatips.co.ukwww.ufs.teatips.co.ukwww.ufs.teatips.co.uk

for branded merchandising,

point of sale and promotional

support

FOOD & INDUSTRY NEWS


FEED YOUR BUSINESSAT IFE13>> IFE, the UK’s biggest food anddrink trade exhibition,is making a strong return to ExCeL London in March (17-20) as it welcomes over 1,200 exhibitors, a revitalised content programmeand a brand new layout.Taking place over four days,the show will provide a uniqueopportunity for thousands ofUK and international buyers todiscover a host of exciting newfood and drink products, andenjoy an array of engaging andinteractive visitor attractionsand live events, all under one roof.

Visitors will be kept up-to-datewith key consumer trends atNew Products Live, presented in association with Mintel, and theshowcase area for internationalfood and culture, Meet the World.Live cookery demonstrationsin The Skillery and the EnglishRegional Kitchen – designed to helpfoodservice businesses improve their culinary skills and increaseprofi t margins – will also run daily.

For more details on the show and how to registervisit www.ife.co.uk

Online pre-order service is a recipe for success>> A new web service, which allowscustomers to pre-order their food online,is proving a hit with restaurateurs.TellTheChef is the fi rst online pre-order food servicefor restaurants, and uses the latest web technologyto make the process of pre-ordering quicker andeasier for all parties.

The idea was conceived by restaurateur AndrewNorton to fulfi l a dire need of restaurant businessesto improve the way pre-orders are taken with a sensitivity to the growing scepticism in the foodand drink community around new technologies.

Costing venues just 10p per pre-ordered meal,it works by adding a group or party booking ontothe TellTheChef advance restaurant order system,along with the food and drink options for that booking. Guests then receive a customised email invitation,asking them to place their meal pre-order.

The system also allows you to print out menus,name cards, kitchen tickets, table plans andorder sheets.

Andrew Norton explains: “The restaurant trade is traditionally very slow in adopting new servicesbut the momentum we have built with TellTheChef suggests a quickening demand for technologiesthat enhance effi ciencies whilst adding value tothe rest of the business.

“By creating an easy-to-use, accessible andextremely cost-effective system, we supply thehospitality industry with an advance meal order service that shaves hours off event managementtime and planning, and allows for highly accuratebudget planning and produce purchase, especiallyat peak times such as Christmas or weddings.”

For more information visit wwwtellthechef.com

“...an advance meal order service that shaves hours off event

management time and planning...”

t.

Andrew Norton,TellTheChef

Market Report Dairy >> As widely reported in the media, milk prices have risen substantially with an expectation that they will continue to rise during 2013. These increases are driven by a number offactors. Within the UK and Europe, severe weather conditions have impacted on supplies. An early drought followed by a period of signifi cant and prolonged wet weather has resulted in a drop in milk production and along with increased feed costs; this has led to higher milk prices.

Due to on-going uncertainty over milk production levels in the world’s largest exporters of dairy products and on the back of shortages, UK, European and world wholesale markets have fi rmed. Given the fact that emerging economiesare once again buying dairy products, marketsare expected to remain fi rm.

Meat & Poultry>> Despite market prices for beef and pork being fairly constant, prices of sausages, pies, burgers etc were affected by increases in 2012due to new EEC legislation driving the removal of de-sinewed meats being used in manufactured products. Pork prices are set to rise even further through 2013 due to the implementation of the incoming sow stall ban (animal welfare).

EU

R/1

00kg

UK pork200

190

180

170

160

150

140

13009 10 11 12

Pork prices are set to rise even further through 2013

OVxxxxOV6263*Nielsen Value Sales MAT w.e. 21.05.11

Cadbury Hot Chocolate Drinks are Fairtrade certified

*Cadbury Hot Chocolate is the UK’s no. 1 selling brand

CATEGORY FOCUS

>> As the nation continues to pennypinch during the ongoing recession, nipping outfor a cuppa with afriend represents an affordable treat.

The latest researchby the Allegra Strategies Eating Out Panel revealed that, although fi gureshave dipped slightly,55% of consumers are still ordering a coffee when eating out at breakfast time, while 22% opt for tea.

At lunchtime, 29% order coffee and 21% tea and,in the evening, 12% order coffee after their dinnerand 4% tea.

A quality hot beverages menu is a vital part of your offering – as well as being an in-road for you to display your other wares and upsell.

, pp gffor a cuppa with a

>>>>>>>>> AAAss tttthhhheee nnnaaattttiiiiooonnn ccooonnttiinnuueess ttoo pppeennnnyypinchh ddu iring tthhe ong ioing recession, nipping out

HoHot s stuffff!A quality

hot beverages menu is a vital part

of your offering...

Tea TimeUnlike coffee, the margins on tea are no less than 90% and there is a different blend to suit every time of day.

This is important as only 46% of tea drinkers consume ‘normal’ tea out-of-home, where theyare more inclined to trade up and try something different, so variety is key to maximising sales.

Andrea Stopher, customer marketing manager, Twinings, explains: “Tea drinkers are becomingfar more adventurous. English Breakfast andEEarl Grey, once considered daring alternatives, Ehave become mainstream favourites and areTwinings’ most popular blends – EnglishEBreakfast now accounts for 70% of the market.

“They should certainly form part of your corerange no matter what sector you are in. The strong, brisk English Breakfast is most popular Eduring the morning when people need a pick-me-up (36% of people drink it between 7-9am) while 42% of Earl Grey consumption takes place Ebetween the hours of 2-8pm, when demandis for a more delicate blend.”

Green tea is another must stock, says Andrea, particularly at this time of year.

“After the December excess, January is the time people start the detox. Many consumers will switch to green tea due to its reputed health benefi ts and so it is a major profi t opportunity for caterers.

evident from the fact that 50% moreis e“This iea is purchased in January than any tegreen

month and that surge continues in themother w months of the year.”ewfi rst fe

mers’ thirst for exciting and healthy new ConsumConsufl avours, such as Peppermint, Camomile and Red fl avourBerry blends, has also boosted sales of fruit and herbal infusions by 3.5% and the variety of tastes available allows caterers to easily refresh theiroffer to prevent ‘menu boredom’ setting in.

Serving SuggestionsHow you serve your tea is as importantas the tea itself, continues Andrea at Twinings.

“No matter the sector we’d recommend examining whether your crockery complements your tea service. Good quality white china really sets the tone for teas, but for loose tea and infusions we would recommend trying glassware as it enables customers to watch as the loose tea infuses, which can add to the overall theatre especially when using fl owering teas.

“It is also important for customers to have full control over their tea and allow them to serve themselves, not only because everyone has their own idea of the perfect cup but it allows your customers to be a part of the experience, rather than just the recipient. Little things like providing tea timers and descriptive tea menus, especially in a restaurant, will also add to the premiumfeel of your tea offering, and enable caterersto price their tea service that bit higher.”


CATEGORY FOCUS

English Breakfast & Earl Grey are Twinings’ most popular blends

CATEGORY FOCUS


Food PairingsTea can be incremental to food salesand the ability to recommend food pairings will encourage customers totrade up to a snack, cake or sandwich with their tea, caterers can raise thevalue of each transaction and build additional profi t into each sale.

Pure Assam is a malty pungent, strong tea so it goes well with savoury sandwiches and fruitcake. Pure Darjeeling is a light mellow tea and a perfectmatch with tuna fi sh sandwiches, grilled fi sh,and curry dishes. Also good with cream cheese. English Breakfast is a bright, brisk tea ideal served with bacon and eggs, crumpets and meringues.

‘Perc’-ing up yourcoffee profi tsIt stands to reason that improving thequality and variety of your offering iskey to unlocking sales but it’s just as important to understand the differing needs of consumers to make sureyou’re catering to their specifi c needs.

Having the right range for the right occasion, choosing products that speed up service,driving awareness through clear point of saleand perhaps most importantly, delivering an all-round quality experience, from the aroma

and visual appeal – achievable via latte art forexample – through to the taste.

Consumer expectations are higher than ever before but if operators can satisfy these expectations, an increased price point is justifi ed and ultimately they stand to achieve greater margin.

For example, at one end of the spectrum, a 750gtin of Nescafé Original might be perfectly suitablefor an independent café or small workplace.At the opposite end, take a hotel that has multipleconsumption points that come into play at differenttimes of the day, with each requiring a differentsolution – from self-serve at breakfast to stickpacks in-room to a machine solution at the bar.

Nestlé Professional recently launched the NescaféAlegria A510 – a table top coffee system that uses a micro-grind product capable of delivering fi ve café style coffees – Cappuccino, Latte Macchiato, Americano, Lungo and Espresso – all from thesame coffee cartridge, making the average cost percup signifi cantly less than other small machines. The machine is suitable for a wide range of smallworkplaces, wet-led pubs, hair and beautyestablishments and small catering outlets and delivers quality, customisation and convenience.

Kraft Foods also recently introduced KencoMillicano – it’s fi rst wholebean instant coffee –to the Away from Home market in response tothe demand for “proper coffee in an instant”.

As coffee-to-go becomes a greater part of the busy cultural fabric, research also shows that health is a key driver for time-poor consumers.

CATEGORY FOCUS


Milk the benefi tsConsumer palates are becoming increasingly more refi ned with people actively seeking out speciality Lattes,Cappuccinos and Flat Whites.

According to the Project Cafe 11UK report, coffee is now viewed asa “habitual treat” – great news for café owners!

As coffee-to-go becomes a greater part of the busy cultural fabric, research also shows that health isa key driver for time-poor consumers. In a recent surveyeyyy, , 8282%% ofo respondents said they believed that societetty’y s s sshhifift t tototowawaw rdrds s hehealallalthththieieierr lilivivingn is leadingto demanannd d fofor heallththththhiieieieieerrr r opopoppoptititionnonsss ououo t-t-t ofofofof-h-h-hhomomomomee.

Dairy expertrtts s PrPrrPritiitchchitttsts hhavavve e ththererereffeffe orororore e ee deedevevevevelololoopepeepedd d da solutitionoon. . HeHeHeeeaaadada ooooofff f maamammamarkrkrkrkrkrketetee ing,g, SSSSimimmimmmonon MMMMMMMMusususuusu chchchhchaamamamma p p pp

explains: “Milk is an integral player in themake-up of speciality coffee. It has long been known that milk with a high fat content creates a longer lasting foam, not to mention a richer, fuller fl avour. But, with a demand for healthier ‘skinny’ options, consumers could be making asacrifi ce on taste, to help their waistlines.”

In response Pritchitts have developed Millac Cappuccino Milk, which offers caterers andhealth conscious consumers the best ofhealth-conscious consumers the best ofboth worlds – the texture and foamingcapabilities of full fat milk, with just 1% fat.

It is also versatile enough to be used in any hot beverage, including tea and hot chocolate, and can be stored and used from ambient limiting the need for refrigeration and eliminating waste.

SustainabilityEthical and sustainability issueshave become high priorities among consumers – and will be pushed further to the foreground during Fairtrade Fortnight (February 25 – March 10).

Country Range was the fi rst foodserviceown brand in the UK to offer 100% Rainforest AlAlAllililianannancecece cccerererrtitiifi fi fied tea, and last yyeaearr adadded1011000%0% Rainfnfnfororororeesesesttt t t AlAlAlAlAlAA lilililiananancece cceerrtitififi fi ededed ccccofofoffefef estststs icicickksksks aaandndndndd hhhhhoototot ccchhhohocococcocolaalalaatetettete sssstitit ccckckksss s tooo tttthheeheh rrrrangeoffofooff RRRRRRaiaiaaaaiinfnfnn ororrorreesesest t AlAlllllilil ananceeccece cccccerree tititit fififififi fifiedededede hhhhotot bbbbbeeeevvvere ages,

...it’s just as important to

understand the differing needs

of consumers to make sure

you’re catering totheir specifi c needs.

allowing caterers to offer a full range ofethical hot drink individual portions.

Most of the big brands now have an ethical range. PG tips was the fi rst and still remains the only major tea brand to lay claim to the fact that all of the tea leaves in their pyramid tea bags are 100% Rainforest Alliance certifi ed.

Marketing Customers are prepared to paya premium price for a premiumbrand and research shows thataround 60 per cent of purchase decisions are made at the counter,which underlines how important it is toclearly display and market your selectionof hot beverages so it’s a good idea to make the most of the point-of-sale material suchas branded crockery, menus, tent cards, teastands, compartment boxes and a countertopdisplay unit (offered by many brands).

For more information onhow you can get marketing support visit:www.nestleprofessional.co.ukwww.twiningsfs.co.uk www.kencoprofessional.co.uk www.pgtips.co.uk

CATEGORY FOCUS

...it’s just as

Reception

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SITUATIONHigh Street coffee shops are driving the trennd for cafe style drinks. Over 58% of out of home coffee drinks ordered are now sppeciality.*

OPPORTUNITYYour beverage offering should keep pace witth market trends if you are tomaintain relevance. Keep updating your offeer and introduce new innovations to maximise revenue and satisfaction.

SITUATIONConsumers are looking for brand reassurancce and value for money out of home. NESCAFE® is the preferred brand in commercial outlets.*

OPPORTUNITYImprove the customer experience by offeringg a brand they recognise and a quick consistent serve.

SITUATIONCoffee consumption increases at different timmes of the day from the ‘taking abreak’ in the afternoon to ‘part of the morning routine’ in the morning*

OPPORTUNITYBy understanding the different times of day that drive coffee consumption youcan unlock opportunity by providing the soluution. Point of sale will support to demonstrate and communicate to the consummer.

For more beverage inspiration see

www.monin.com, Facebook and the MONIN App.

F o r f u r t h e r i n f o r m a t i o n p l e a s e c o n t a c t y o u r s a l e s r e p r e s e n t a t i v e o r t e l e p h o n e s a l e o p e r a t o r - w w w . b - o p i e . c o m

Choco Cookie

20 ml MONIN Chocolate Cookie

syrup

Chocolate

Pour all ingredients into a blender with

1 glass of ice cubes (12 oz.). Blend for

30 seconds. Garnish with whipped

cream and crushed cookies.

For a hot version, add Le Frappé de

MONIN to the milk and steam together.

Pour MONIN syrup into a preheated mug

and add the chocolate mix. Stir well.

COUNTRY CLUB

The prize that’sjust your cup of tea>> There’s nothing more British than sitting down to enjoy a lovely cupof tea and a slice of cake, and you could be indulging in this traditional pastime in style if you are the lucky winner of our latest Country Club prize. To coincide with our HotBeverages feature thisissue, we’re offering you the chance to scoop a delightful Portmeirion “Dawn Chorus”tea and cake set worth £127.

Featuring stunning interpretations of song birds

and butterfl ies in beautifully bright colours, the set includes:

• 1 x cake stand 25cm• 1 x cake slice • 1 x set of six pastry forks• 2 x 15cm plates • 1 x teapot • 2 x teacups and saucers

WIN! a Portmeirion ‘Dawn Chorus’ tea and cake set

WIN! a Stir Taste the World Electric Wok

hhee Stirr TTasasstet thehe WorldThlectric WWok iis worth h £3£ 5 ana d d E

nclc udeses aan n oiill drd ipip racack, glassind, spapatulaa and heaating basseelid

wiw th alulumiminium heating plate.www

or your chaance e to wwin thisForeat prize, ssend ann emaill gtled ‘‘ElElectricic WWok’, alongg ti

with youur name, contact wetails ss and the name ofdour Counttrry RRana ge Groupup y

whwholesaler, to [email protected]

“SPECIAL”PRIZE FOR20 LUCKY READERS>>>>> atet Kelelloggg’s ToTo celelebrara

uccesssfuful bbrbrrinini gigg ng itssts ssucker r CrC isps SpSpS ececial K K Cracer the pond brbbrand dd from ovepagge e 35),,too tthehe UK KK (seee

ing 220 rereadaders Country yyyy Club iiis ofo feeriLiimmited d EdEE itioonn the chhc ancee to win aa Lag. The redSpecial K MaMake Up Ba

make up p bags contain aa selectiiono mmake up bags contaioff SSpepecial K food products, whicchhare tht e pep rfect way to hhelp mam nage yoouru New Year’r’s resolutit on!

For your chahance to wininn, siimpmpmplyy send dann email titled ‘Spep cial K CCCracker Crisps’, aalong with your nname,cocontacact detat ils and thhe e namee of f yoyoouru Countrtrt y Rangge GrGroup whwholesalere , too [email protected]

Book Giveaway>>> To heelpl catererrs inn thhe health and welfare secctor,

FoFocus on Undnderrnunnutrtritioon nhave produd ceced the FoFoF rtr ififi ed DiD etet ReceecipppipeeeeBookok – and we’e’ve got10 copo ies s too ggive awayy.ThT e 35-page book ccono tains simple fooo d d foforttifii ccationrecipes, nouriishss inng g snacackand drink ideaas,s and some

foortrtifii ed drrinkkk rer cipees s whw erere e eaeach serving contains ttheh sssaame ammmoouunntof calories as a prer scribebed oroo al nutritional supplementt.

The book includes fofortifieed d recicipesfor: milkskshake, hot chocolo ate, milky coffee, liqueur drink, fruit smomoothie, cucustard, mousss e, soup.

ToTo win a copy,y, simply y ses nd an emailtititledd ‘Fortifi ed DiDiet RRecipe Book’, alono g with your name, contactdeetatails anand d the name of your CoCountry Range Group wholesaler, , toocompetitions@stiritupmp agazine.co.uk

>>> lle,e we’reToTTo hellp p you celeebrbrata e ChChinese e New w YeY ar in stylltitic c ele ectrrtrttrici wwokkoffefering onee lucky reae der r the chanance to babagg gg a fafaf ntas

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For your chance to win, send anemail titled ‘Portmeirion tea set’,along with your name, contact details and the name of yourCountry Range Group wholesaler,to [email protected]


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EDUCATION

>> Famous cake maker Jane Asher and a host of stars are urging nursery schools across the UK to get baking.

They are backing the Barnardo’s Big Tea Party and asking toddlers tothrow a charity tea party during January and February.

Amanda Holden, Stephen Fry and ‘Great British Bake Off’ judge Mary Berry are among the celebs whohave shared their recipes.

Profi ts from Barnardo’s Big Tea Parties across the UK will help fund the charity’s services supporting children under fi ve years old, including those with physicaland learning diffi culties.

Jane Asher said: “Barnardo’s Big Tea Party is a fabulous idea – everyone can follow my ‘easy biscuits’ recipe and other tasty treats to bake for

children’s tea parties and give everyone a great time while raising vital funds for disadvantagedchildren in their local communities.”

Amanda Holden added: “My daughter and I love to make cupcakes together or a Victoria Sponge with fresh strawberries and cream inside.My daughter also loves to make atrifl e with lime jelly – join in bakinglike us for Barnardo’s Big Tea Party – it’s great family fun!”

A YouGov poll for Barnardo’s has revealed which cake is the nation’s favourite. Barnardo’s found that chocolate cake was most popular across the country apart from in Wales where locals prefer a tasty

fruitcake and in Scotland where the Scots lovea good carrot cake.

You can downloada free Barnardo’sBig Tea Party Pack by visiting www.bigteaparty.org.uk

Traybakes for Toddlers

and other tasty treats to bake for frwa

YaBbb

>> Makes about 12

Ingredients110g/4oz butter or margarine, softened at room temperature

110g/4oz caster sugar

2 free range eggs, lightly beaten

1 tsp vanilla extract

110g/4oz self-raising fl our

1-2 tbsp milk

For the buttercream icing:140g/5oz butter, softened

280g/10oz icing sugar

1-2 tbsp milk

A few drops food colouring

Method1. Preheat the oven to 180°C/350°F/Gas 4. Line a cupcake tray with paper cases. Cream the butter and sugartogether in a bowl until pale.

Beat in the eggs while stirringin the vanilla extract. Fold in the fl our using a large metal spoon,add a little milk until the mixtureis of a dropping consistency. Half fi ll the paper cases with mixture.

2. Bake in the oven until goldenbrown (approx 10-15 minutes).Cool for 10 minutes, then removefrom the tin and cool on a wirerack.

3. For the buttercream icing,beat the butter until soft thenadd half the icing sugar and beatuntil smooth. Add the remainingicing sugar with one tablespoonof the milk, adding more milk if necessary and food colouring,until the mixture is smooth andcreamy. Spoon the icing into apiping bag and decorate yourcupcakes.

>> Makes about 18

Ingredients85g spreadable butter

40g icing sugar

150g plain fl our

A little caster sugar for dusting

Method1. Heat the oven to 375°F (190°C,gas mark 5). Put the butter, icingsugar and fl our into a bowl andmix them together with a woodenspoon, using the back of the spoonto press the butter onto the otheringredients. When the dough is

beginning to come together, pick it up with fl oured hands and kneadit gently into a smooth ball.

2. Roll the dough out onto the fl oured worktop and cut out someshapes (or use the rim of a glassif you don’t have any cutters).Put the shapes onto a lightlygreased baking tray (or line thetray with silicon or baking paper).Bake in the preheated oven for 10-15 minutes, until just beginning to colour. Remove from the oven,sprinkle with a little castor sugarand leave to cool on a rack.

Profi ts from Barnardo’s Big Tea Parties across the UK will help fund the charity’s services supporting children under fi ve years old

“...Everyone can follow my ‘easy biscuits’ recipe and other tasty treats

Jane Asher’s Easy Biscuits

Amanda Holden’s Vanilla Cupcakes


Spice up your cheese offering>> For the fi rst time ever, the unique taste of TABASCO® Sauce has been combined with the classic appeal of Cheddar cheese to offer a deliciouskick to everyday meals.The new TABASCO® Cheddar Cheese range from Long Clawson Dairy will transform any ‘ordinary’ dish to one that’s ‘extraordinary’ through the distinctive fl avour of TABASCO® Sauce, combined with Mature Cheddar Cheese for a truly great taste.

Add to Deep-South style dishes such asMacaroni Cheese or Jambalaya – or simplylet it spice up your cheeseboard!

awson Dairy will transform any ordinary dish to one that s xtraordinary’ through the distinctive fl avourTABASCO® Sauce, combined with Mature eddar Cheese for a truly great taste.

d to Deep-South style dishes such asacaroni Cheese or Jambalaya – or simplyt it spice up your cheeseboard!


THE MARKETPLACE

>tacCkThCl‘eofCh

AdMl

COOKS&CO COOKING WINES MOVE TO PET>> COOKS&CO has announced that itswhite and red cooking wine products havve moved to PET formmatfrom bag-in-box. The move follows industry--wide increases to the costof wine from the beginningof 2012 and Septemberpredictions for small grapeharvests across Europe andCalifornia that are likely to llead tofurther price increases going forward.ng forward.

The company has also introduced twonew size options – 2 litre and 5 litre – toits existing cooking wine range to deliverbetter value and respond to the needsof both the smaller and larger caterer.

“The transition to PET format and itsassociated economies have so far allowed us to offset increases to thecost of the wine.” explained Anne-MarieCannon, product marketing manager.“COOKS&CO cooking wines are very

Two new size options have been introduced to the existing wine rangepopular in the professional kitchen.With 4.2% alcohol content while exemptfrom VAT they offer a high quality,great value wine for the preparationof ever popular wine-based saucesand casseroles such as beef bourguignon and coq au vin.”


THE MARKETPLACE

WOK A THEME DAY!UNCLE BEN’S LAUNCHES CHINESE NEW YEAR CHALLENGE>> With the arrivalof the Chinese Year of the Snake on February 10th, caterers arebeing invited to think off the scale and puton a hiss-toric theme day in an Oriental-inspired giveawayfrom Uncle Ben’s.With the help of a theme kit supplied by the leading sauce specialist, the challenge is onfor caterers across foodserviceto throw a Chinese New Yearcelebration to remember andsend in photos and videos ofthe occasion, the best of which will be featured on Uncle Ben’snew website.

One overall winner will receive a Bourgeat Tradition Plus Wok and a

set of four Churchill Art de Cuisinetheatre bowls and lids inspired bythe shape of the wok, a pythonof a prize worth £200.

Sarah Gray, marketing managerfor Uncle Ben’s, which supplies arange of ready-to-use, Oriental cooking sauces to the foodservice industry, said ‘Wok a Theme Day!’ aimed to reinforce the importance of theme days when it came todrumming up extra custom.Theme days, and nights, arean opportunity to create a buzzaround a food offering and are a fantastic catalyst for encouraging repeat trade,” she said.” “ChineseNew Year, in particular, is thechance to put on a colourful celebration, while caterers canmaximise on the popularity of Oriental food, the Chinese stir-fry having replaced chicken tikka masala as Britain’s favourite dish.”

Uncle Ben’s ready-to-use Oriental sauces comprise Black Bean, Sweet and Sour (no veg), Sweet andSour (with veg), Sweet Thai Chilli,Szechuan and Chinese Stir Fry.Fry.

Versatile enough to be usedd hotor cold, straight from the jaar, as fi nished, healthy stir-fry saaucesor as a base for a caterer’s oownrecipes and creativity, each2.2–2.54kg jar has a yield oof25-30 portions as a culinarrysauce, 50 plus portions as a dipand 75-100 portions as a fi lling.

To request a theme kit to eenterthe Uncle Ben’s Wok a Themme Day! challenge, call 0800 952 00011.For the chance to win, emaail your photos or videos with yourr name and contact details to marsfoodservice@@proactivecompetitions.coo.ukby Thursday, February 28,quoting ‘Wok a Theme Day!’in the subject bar.

Theme days,and nights, are an

opportunity tocreate a buzz around

a food offering...

The Quattro:A soft white roll topped with a mix of four seeds

The Italian:A soft white roll containing herbs and seasoning

The Rustic:A malted grain roll topped with mixed flaked grain

The Classic:A soft white roll topped with semolina

LUNCH JUST GOT DELI-CIOUS

www.karafs.co.uk

For more information contact your Country Range Wholesaler

HOSPITALITY

>> A pilot project where top chefs secretly fi ne-tuned takeaway recipes to make them healthier foound that consumers in one of the most obese regions of the UK didn’t notice the difference.

The £60,000 initiative, whichsaw trained chefs and nutritional experts working with 26 Indian restaurants in the Midlands toreduce the salt, saturated fat andcalories in popular dishes such asChicken Tikka Masala without their customers noticing, has beenhailed a huge success.

Adults in the Midlands consume more takeaway curries that any other area in the country.

The regular and mass consumption of food with such high levels of saturated fat, salt and calories isa contributory factor to obesitylevels and associated healthissues – currently costingthe NHS £4.2millio

– the key ingredient to healthier eating?

Examples of the differences between reformulated dishes:

Before > After

...the “health by stealth”project aimed at changing the behaviour of those who supply the food.

Dr Tony Jill, joint director of health,NHS Lincolnshire and Lincolnshire County Council, where the pilottook placee, said: “Most people already knnow that takeaway food can be unhhealthy but still chooseto eat it onn an all too regular basis. So we needed to look at ways we can make it easier for people toeat more hhealthily but still enjoy takeawayy food.”

Instead off directly targetingconsumerrs to ask them to cut down or cut out, the “health bystealth” project aimed to change the behavviour of those whosupply thee food.

Kelly Evanns, director of SocialChange UK, added: “It would be easy to just tell the public on ust tell the public onposters and postcards that akeaway food can be bad but

Chicken Tikka 166kcal > 54.9kcalfat dropped from 11g > 1.4g

Chicken Kormahi k Korma 247kcal > 185kcal247kcal > 185kcalfat dropped from 16.5g > 10.9g

we know this doesn’t work.We know that some people willnot stop buying so reformulation – changing the food – but stillkeeping the taste is the beststrategy to tackle obesity.”

The project has been so successful that there are plans for it to be rolled out over a much larger area andreplicate it across the UK alongwith other takeaways such as pizza houses and Chinese takeaways.

The Importance of ValueFoodservice intelligence from Allegra Strategies

>> In our recent market and consumer reports – the Eating Out Report and How Britain Eats™, there is a weight of data and insight highlighting how consumersconstantly seek value.The frequency of consumers eating out is increasing, but thelevel of spend is going down,

on. ta

Fas operators work hard to attractmore consumers or gain increasedvisits through greater value offers.

The importance of providing greatvalue can be seen on any highstreet where JD Wetherspoon has a presence; at 11am at a ‘Spoonsin Hammersmith recently, therewere numerous people of all ages,gender and nationality partakingof alcohol, coffee or breakfasts,whereas right next door there wasa Nicholson’s pub (M&B) whichwas empty. It opened at 10am and

had a breakfast offering, but at a higher price than Wetherspoon’s.I am sure that the Nicholson’spub provided a more pleasantenvironment and experience,however there was nobody takingadvantage of those aspects.

A value offer will attract moreconsumers to any operation,however the key is not to offersomething cheap or of poorquality. Allegra describethis trend as a move fromPrice Consciousness (where

cheapness is most important)to Value Scrutiny (where qualityat a value price is important).Consumers are happy to keep eating out, however they needto feel that they are getting realvalue for money. This sense of value needs to be deliveredthrough the entire experience,with a pleasant environment,through great service (which doesn’t cost anything morethan bad service) and throughgreat food.


Kilt-y PleasuresTHE MELTING POT


>> Scottish produceis world-renowned.

WiWild trout aaandndd ssalala moonn,n AbA ere ded en AAngngusus aand whwhwhisky, not to mmenentionon thhthe e national disish,h, hahahaggggggisisi , instantly spppriringgg tototto mmminnind d whw en you tthihihinknkn offofo SSSScocotttisish h cuisine e – bububuutt thoooow ww w mammmmanyny oof usu actuauaalllllly yy ycookkkk ttraradid tiononalal SScoottttttisiish hh reciipeepep s,s,s, or, iindndeeeed,d,d knoww mmmmuccu h hhh ababououttthisis smamamamalllll ccouo ntryy’s’s nanatit onnalal ddddisisishes?

WiWiWW ththth BBururnsnssns NNNNiigight takkining g pplpplplacacace e onon 2225t5t5t5th h h h JaJaJanuarary,y, wwhwhwhenene wwe ee ceceleeelebrbbrbratatate ee theeliiiifefefefe aaaandnd poeoeoetrtrtry y ofofofof ScScScototootlalandnd’ss mmmmosososost t t t fafafaamomomomousuusus popoooetetetet RRRobobbert BuBuBurnrnrnr s,s,s wwwe easssskekekeked d dd ththree e weweeewelllllllll kkkknononon wnwnchchhhefeefefs s ss toto shaharere tttttheheheheheh iriririr fafaffavovovovov ururuu ititite ee reecicipepes s s ananananand d d dtitiipspspsps ffffororoor cccrer ata inng g thththhe e e e epepeerfrfrffecececectt t t BuBuB rns ss SuSupppppppererere ..

Nick Nairn, celebrity chef and the fi rst Scottish chef to win a Michelin star (www.nicknairn.tv)

Here in Scotland wwe hahaveve aa phenomenal naturala llararded r.rOur oceans are brimmmmining g wiw th sweet langoustinne,e, lobobster andndcrab. We’ve got oyoyststere s s and mum ssels annd d anan unbn eae tabble white fi sh hhauaul l ofoff f our eastt coast. Ourr mmeae t,t, ttoo, is famoouslyly ggooood.d. NNative brbreeeed d

beb aststs givive e usus aagegedd bebeefef aandnd llamamb,b, ppaackeked d wiwithh flflaaavovovooururur –– and gourmemet t gagameme ddotot tthehe hhilillsl , frfromom pheeasasanantt ananaandddgrg ouses tto o rooe e dedeerer. ThTherere’e s s babareely a SScocottt issh h viillllagagagage e e ewithhout a a dedececent bbututchcherer. AnAnd d toto ttopp all tttthahat t t wewe’rrre e e a a huhuh geg produducer r of bbererriess, soofft ffruruit, aspaararagugus,s,, tttatatattititiieesesse , , wiwiwildldd mmusshhroooomss aandnd mororee. I know I sounundd lilikekee I’m’m’m brbragaggging, bbub t as a chef, Scotland really iis s ththe laaanndnddoofof pplelenty.y And, ass chehefs, wee’ve e comeme aa llononong g g wawaw y y yy frfrff omomomththt e ee babad d boboy y ofof Eurroppe e we ooncnce e were, wiwithth ooururr wwwwororldldl -clclasasass s fofoodod andnd restaurants.

BuBuBuBut t cocoomemem BBururnsns Day, you’u vee rreaealllly y gogot t totoo ggoo downwnththhe e hah ggggisis rrououtete iin n soome forrm.m. AA ggooooood d BuBuBurnrnrnss SuSuppppeerwiwiwillll ddrar w inn tthehe ccusstot memers, , asas iit’t’s s iinincrcrcreaeasiisingnglyly ceec lelebrbrattteded aalll oovever r ththe e UKUK.. I amam pppararrtittialal ttoo a aa gogoodod hahaggggg isis. . IfIf yyouu llivve e iin SScocotltland, TTessescococ sselelell mymy llovovele y ypepepepppppperery y veversrsr ioion!n!n! Dowwn nn soosoututu h h h MaMaMacscssc weweeenenens s isis yyouourbebestst betet, untitil l ththeyeyy sstaaartrtt sstototockckinining g mimiminenene dddoown there!e!e!

Onne e idideaea iiis tot makake e a a haggisis pithih viviv ererr, , , a a a sesealaled pufuff fpapaststryry ppie. I I combmbmm inine ththtt e hhaggg isisis wwititth h sosomeme lovele y sloww-c-cooookekeked brbb aia sesed lamb, flfl akkakeded ddowown n ana d d ststirirrered d inininintotototo a rich graravyvy, , spspooo nened d onnontoto aa bbasase didiscscsc of f puuffff ppasastrtrtry.y.yy. SeSealaa it in wwitith h a a lalargrgerer ssececonondd didiscsc of puuffff ppasastrtry y ananndd d glgglaza e wiw thh aan n egeggg wawashsh bbefefororee cocookkining.g. MMakake e a a a heheheararrartytytytyty pip e or smaalll er, momoree ggouourmet ssiddes to o hih ntnt aat t BuBuBBurnrnrnns.s.s.s.

AnAnother r tataakee oon ththe traditional hagggisis iis s aa babaallllotototinininne:e:e:ee bobonenedd chchickeenn leg, stuufff eded witth h gog ododd qqquauau liliitytyyt hhhhagagaga gigigigis,ss,ss rorolll edd up p wiw th ttheheh sskik n on ttheh ooututsisis deded , , wrwrrapapappepeped dd ininninnclcling fi lm thehen lightly poachehed, cooooleleed d d anand d papaan n n frfrfrf ieieied d dunntit l golden to serve.

HaHH viv ngn said that, a decentn hhagggigis,s, nneeeepspss aandndnd ttataattitititt esesses, , cocookokeded wwitth skskilill,l, is a treat. LLivivenen uup p thththe e e clclclasasasassisiisic ccc fefefeasassst t ttwiwithth a wwhihisky y grgravavy, made e byb rrede ucucininng g g gogogoodododod cchihihhickckckennene ststocock k anand d a a dadashsh oof single mmalaltt anannd d d stststiririrririringngngn iin n bububbuttttttererer anand d seseasasononining.g. SSere vev the meae l l wiwithth aaa fififinnne-e-e-quququuq alalalititititityyyydrdramam oor twtwo o onon tthehe ssididde.ee

AnAnAnd fi finallyy a coconfnfesessisionn, I woululd d neeararlylylyy aaalwlwlwayaayyss avavavavavoioioid d dcranachaan n – ththe e ofofteten n jaw-achihingng tttraradididititiionononalalal ooatattaty,y,yy,y fffffrururr itity,yy,honey and whisskyky BBururns Supper pupupud.d.d II’d’dd sssteteteamamamamm aaa fffabababb mamarmala adde e puddddining g ininststeae d,d Shirlrlleyey SSSpepeararar aat t t thththt eee ee ThTThThhrerer ee ChChimimmneeys ddoes a a fafantntasastitic c version;n; oor r bababakekeke mmmy y fl flflfl ououououurlrlrr esesssoftt cchoocolate cakke e wiwithth cararama elel sssauaucecece aaandnddnd cccrèrèr mememee fraiche. Your r cucusts ommerrss willll tthahanknk yyouou,, bebebelililievevevevee ee memmeme.

Donald McInnes, executive chef ofthe Western House Hotel and Ayr Racecourse(www.ayr-racecourse.co.ukwww.westernhousehotel.co.uk )

memenunu utiiililisisisingngngn aaa vvarieetytyy oof f localllly y sooururceceed ingredients. I I lilisst a startrtrterererer, , , mamamm ininin cccouourrsrse and deessssere t all ofo whihichcharara ee an exaaampmpmpmmplelelele oof f ththe e e abba ovo e anand alalll ofo wwhihichch aare cucuucurrently yyy veveveveeryryryry ppppopopulu ara andn willl l cococonntntntininini ueueue tttoo o bebebe sso oththroughohohohoututututt ttttthehehehe BBuruu nsns sseae son.nn.

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CrC ananacaca hahahahan n nn chhchcheeeeeeesesecacakekewith aaalllllll-b-b-b-butuutu teteeer r r shshshoro tbbrereadad One offf ttthehe ffffavavavavoouououririritetetetee ssssswewew etets s wiwithth mmyy lolocacac ll clieentn ele. I uuusesesese aaa sshohhohohh rttbbreaeaead d babases tto o o adadd d exextrtra acrcrunnunch andndn aaaa tttopopopop pppeaat-t-babasesedd mamaltt wwhihisksky y totoaddd thhata eeextxttrara ssssmmomokinesss. . Nott onone e fofor ththe ecaalolorie ee wawatctctctchehehehersrsrs!!

Nick’s fl ourlesssoft chocolate cake

Haggis really is a very simple recipe... although every

chef has their own secretblend of herbs and

spices which makes theirown haggis unique.

TheThe

Ideas & inspirationfor busy chefs

MMeellttiinnggPot


THE MELTING POT

Paul Wedgwood, head chef and co-ownerof Wedgwood The Restaurant, Edinburgh (www.wedgwoodtherestaurant.co.uk)

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I include many Scottish-themed dishes within my menu utilising a variety of locally sourced ingredients.

Nick’s haggis with neeps and tatties

Donald’s beef wrapped in topside

The cost of undernutrition in the

UK is over £13billion annually.

Focusing onUndernutrition

>> An innovativenew interactive website and two e-learning packages have been unveiled to help identify and treat undernutrition in care homes and the wider community. Created bydieticians Catherine McShane, Laura Gardnerand Rachael Masters, onbehalf of County Durhamand Darlington Foundation Trust, they aim to providea more fl exible approachto staff training. RachaelMasters explains...

Rachael Masters

Catherine McShane

Laura Gardner

HEALTH & WELFARE


Recognising the issues of undernutrition Undernutrition is a majorpublic health issue with more than three million adults beingat risk of undernutrition inthe UK, 93% of which livein the community.

The cost of undernutritionin the UK is over £13billionannually.

However, undernutritionremains unidentifi ed anduntreated, increasing aperson’s vulnerability to illness, clinical complicationsand even death; resulting in increased use of healthcare services, including admissionsto hospital and GP visits.

We know that identifying and treating undernutrition can decrease associated clinical complications by as much as 70%and reduce mortality by around 40%.

Providing good nutrition and hydration is a matter of quality.

The fi rst simple, quick and cost-effective step to identify undernutrition is throughnutritional screening such as ‘MUST’ (Malnutrition UniversalScreening Tool), the outcomeof which must be linked toappropriate care plans. NICEidentify that screening forundernutrition is carried outby health and social care staff with appropriate skills andtraining.

>> For further detailson the training packagevisit www.focusonunder nutrition.co.uk

To watch a podcast on the e-learning, or for further information on Focus on Undernutrition’s training andresources visit: www.focus onundernutrition.co.uk or email [email protected]

Managing undernutrition in the communityTo address the issue of undernutritionin County Durham and Darlington,a unique award-winning service called Focus on Undernutrition (FoU)has been commissioned to deliver training on identifying and treating undernutrition in all areas of adult health and social care.

The aim of FoU is to ensure the timely detection and treatment of undernutrition using a food fi rst approach and the appropriate prescribing of oral nutritional supplements.

Now Focus on Undernutrition’snew e-learning programmes areavailable for use nationally:

• Identifying and treating undernutrition in care homes

• Identifying and treating undernutrition in the community

The e-learning has been endorsedby BAPEN (British Association forParenteral and Enteral Nutrition),National Nutrition Nurses Group (NNNG) and Teesside University.

The e-learning has been developedas an alternative, more fl exibleapproach to provide training forstaff working in the communityand care homes. Benefi ts of completing the FoU e-learning:

• fl exible way for an individual oran organisation to tackle undernutrition

• detailed training on the ‘MUST’nutritional screening tool

• incorporates simple processes to identify and treat undernutrition

• promotes food fi rst as treatmentof undernutrition

• clear pathways for appropriate prescribing and monitoring oforal nutritional supplements

• contributes tocontinual professional development

• e-learning system is SCO(Sharable Content Object ReferenceModel) compliant to work along staff electronic records

• management reports can be provided to organisations on individual learners

There are a variety of learning methods included video learning,drag and drop activities, clickto reveal, completing ‘MUST’interactively, multi-choicequestions, typed responsesand refl ective practice.

Taking approximately 2-3 hoursto complete, the learner canaccess training at a convenienttime and work at their own pace. The package also incorporates assessment which includestwo case studies, care planningusing ‘MUST’ and 10 multi-choicequestions. A pass mark of at least60 per cent is required in order to pass the training, a certifi cate isautomatically generated for thelearner to print for their portfolioand evidence for CPD.

Information sheets and resources are downloadable throughout both of the e-learning programmes, including ‘MUST’, nourishing snack, nourishing drinks, fortifi ed drinks leafl ets, ulna height conversion charts, care pathways. These can then be implemented into the workplace.

The cost of the e-learning ranges from £15.00 to £8.00, dependant on the number of people completing it. Training packages are also availablewhich include the training and theresources to implement the trainingimmediately into your work setting.


HEALTH & WELFARE

ORMR f

Undernutrition is a major public health issue with more than three million adults being at risk of undernutrition in the UK,93% of which live in the community

BAUMANN’S BLOG


>> We always closefor two weeks at the beginning of Januaryso that we can all re-charge our batteries – plus there’s not a lot of business about straightafter Christmas. After the two-week break, however, we’re all really excited to get backand the challenge is to get people through the doors in January and February when money is tight. Everyone is in the same boat butwe have to get bums on seatsso we do that in a variety of ways.

We have a database of our regular customers so we work on that,offering them deals like 25 percent off or ‘two for one’ offers onWednesdays and Thursdays.To me it’s about giving extravalue to your loyal customers –the ones that have supported youthroughout the year – rather thantrying to entice new customers.

We also try to put cheaper dishes onthe menu so that we can offer greatvalue for money. One such dish isbraised pigs’ cheeks. It’s as cheapas chips to make but lovely andhearty. Everyone’s sick of turkeyby January so it’s nice to offerthem something different.

Happy cooking! MarkMark Baumann’s braised pigs’ cheeks>> Serves 6

Ingredients20 x pigs cheeks

2 x large carrots, chopped

1 x swede, chopped

1 x onion, chopped

1 x handful button mushrooms, quartered

1 x handful peeled garlic cloves

1 x handful baby onions

600ml plum sauce

1 x bottle red wine

1 litre Country Range chicken stock

3 x bay leaves

Flour

Salt and black pepper

MethodDust the cheekswith salt and pepperseasoned fl our and chop up the veggies.

Heat a pan with alittle oil and butterand seal the cheeksto colour then removefrom the pan. Usingthe same pan, add thevegetables but not the baby onions orbay leaves and let them soften a little.Mix the plum sauce with the red wineand chicken stock and add the bayleaves. Place the pigs’ cheeks on topof the vegetables and pour the liquid over the cheeks and vegetables.

Foil the pot and place in a slow oven (gas 3) and leave to braise slowly for up toeight hours, checking from time to time.

Once the cheeks are soft and tenderremove from the pot and strain thevegetables from the liquid. Place the

juices in a pan over a moderate heat and simmer till thickened to your desired consistency.

When ready to serve, place the vegetables, thickened juices andbaby onions in a pot with the cheeks and warm through gently. Serve hotwith creamed mash potato – comeon you know how to make that! –and serve with a glass of red vino.

>>>> WeWe aalwlwayayss clclososeef k h

Baumann’s blog))))

...it’s about giving extravalue to your loyal customers...

This dish is cheapas chips to make but lovely and hearty

>> Top tips from the Green Foundation at the Eden Project tohelp take you andyour business forward into a sustainable, low-carbon future.

Carbon jargon explainedCarbon footprintIs a measure of the amount ofCO2 emitted by an individual, organisation or process in a defi ned process or timescale. It is generally expressed in tonnes of CO2.

Low carbon economyA low carbon economy is onewhich has a minimal output of greenhouse gases.

Carbon labelsA consumer facing representation of carbon dioxide emissions either embodied in a product or released during its lifetime. The world’s fi rst was introduced in the UK in 2006by the Carbon Trust.

Carbon budgetsAs defi ned under the Climate Change Act; these place legally binding ceilings on the level of allowed UK emissions over fi ve year periods.

Carbon effi ciencyThe ratio of CO2 emissions to primary energy, or amount of energy produced per unit of carbon emitted. It provides an indication of the effi ciency of the economy with respect to carbon emissions.

Carbon calculatorA method of measuring your personal carbon footprint.There are now a large number of these which can be found online. Reliability and transparency of methodology can be serious issues.

For more information onways to make your business more sustainable visitwww.greenfoundation.org.uk

Top tips for a sustainable,

low-carbonfuture

Crisps that love you back

Sea Salt & Balsamic Vinegar Sour Cream & OnionSweet Chilli

Generous serving.95 calories per 23g serving.

6 months shelf life.

new

EXEMPTEXEMPTVATVATEXEMPTVAT

For range, product & point of sale information call the Kareline: 0800 783 6676© 2012 Kellogg Company [email protected]

24 x 23g 24 x 23g 24 x 23g

LEADING LIGHTS


If you had to sum upyour career to date in one sentence, how would it read?VeV ryry iiintterrresstinggn .

Can you remember howyou felt when you were the youngest chef tobe awarded three Michelin stars? It wwwasaa theee eeend ooof fff a aaa vevvevevery lllonononngjourneey.y. It tt waw s veeeryyy eeeemommmootittt ono albub t ttt I wow uldndndn’t’ ssayayyy iit t wawawas s a aaareelilil efefe . . HaHHaHaave youo evevever seenn pepeeopoppple wwhoho fifinnnisisisish a a racececee????Thatatatat’ss ttheheheh clloseseeststtst IIII cccananan ggettttoooo desese crc ibibibibbbiiining gg itit. .

Why did you decide to “retire” and hand your Michelin stars back?

It was very simple. I had achieved everything that I had set out to achieve and I didn’t want to live a lie.I caamemem from a a wowooworlrld dddd whwhww eree eechchhefefefs sss wewwewewerererer bbbehehe inininindd dd ththeieieir stovovovve.ee WhWhWhhenenenn yyyououou ggett to oo ththatatatt leve el,pepeeopoplele’s’ss eeexpxpx ececectatatatationonons ss ofofof yyououoouara e ee grggg eaaaat ananddd thhtheyeyey expxpeect yooouutotott bbbbe e eee ththththerere ee totooooo oo bubuubut tt I wawwwantnttntntedededed tttoooobebee ttheheherererer for mmyy kiikk dsddsds and havavvea a lilifefeee oooutuutu sisisiidedee ooooof fff thththhe eee kikik tctcttchehehen.n

Are you happier now? I’I’mm mummm chcchh hhhapapppipipp err. . I hahh veve frfreeeedodom m noonow. FFor 22222 22 yeeeararrrrs sss ofofofo mymymymy llifffe ee I was ss inn ttheh kkittchhen. Iwow rkedd sixx ooor seevev n n dadadaaysyys a weweekeke aandndnd theheeerererr wwwwasss nnnno o oo liliifefefee bebeyoyondndnd ttthahahah t tt buut,tt if yoyoou u hahavevevv aaaa tthththrerereeee MiMiM chhhchc eleelinininin ssstattt r rerrestststs auuurantnnt,thtt atatatt iis s whwhwhwhatttt youuu havve ee totototo ddo.o.o

Many of today’s best-known chefs have trained under you. What doesthis say about yourskills as a teacher? I doon’nnn t t thinnnnk iti ’sss nnecee esesesssariilyll aba ouut mymyymy skkikillllls s as aaa teaaachchchheererr. Ittt susuggggggesesssstststt thahhat ttt whww at is immpoortttanananant ttisiss theh rrrrecipppe e whww ennennen iiiin nn faffaactct iit’t’t s ssababa ououout tt yoyoyourururr ppphihilosophhy,yy it’t’t’s s s abababa ouuuout t ininninspspss irininng gg pepepepeopoplelee aaaandn

sharinnng yoooourr stooooriessss with thhemm. ItIt’ss aboutt tttakinnng g thtt em baccckk k 35 yey ars anndd d showowing gg thememem theeee fi fifirsrsst dishsss youoouu werrrre evver ttauughghghghtt ttototo make and hhow yoy u uu aca hihh evededede suchh greattt flflflaavours, iin n mymymy cccasassestststeaeeaak kk auauauu poivrvv e, whih chhh III leaaarnr tttoto cooook kkk att TThe BBox TTTreee e ee iniinnIllkleyyyy, YoYoYY rkrkrrkshhhhirrre e (s(s(seeeeee rrrecee ipiipe)e)e .That’s fffaarar mororrore e iniinnteetererreststststinng.ggg.

What is the most important lesson you have learnt?

Keep it simple and putyour energies into the right places. Don’t try too hard, that’s where many chefs go wrong.ThThThTTherreeree e isisisis tooooooo mmmmmmuccch h emeee phhasaasasasissssononono preesesseentntatatatttioon nn n –– let ththththe e ee fofoooodddodpressessenenenennt t itti seseselff. .. MoMotht er nnata urreeeisss ttthe ttttrurr e araa tiiiistststst.

If you could re-live your cooking career, wouldyou have done anything differently? I II wowoooulululu d ddd hahavee dddonooo e eee lolololotsts oooof f ff ththhininngsgsgsgsg didd fffferenently y yy bubuuut t t ththhhenenenen I mmmmigiggighththt nnoto hahahaveveveve aaachchchchieieeeveveedd d mymmm ddrereammmms.sss TTTakkaka e eethththhe eee knknknknowowowledgdge e e anaa d d d exexexexpepepp ririenene cecec anananand d lelearara n frfrfrfrfromomm ttthehehh m.m.

You’re a brand ambassador for Knorr and Bernard Matthews, and regularly use store cupboard shortcuts in your recipes. Is thatthe commonsense northerner speaking?KnKnKKnKnororr r isisis aa nececececesesesessis tytyty iiiin n thhthhe eedoddd mestssticicic kitttchhenn. LeLeLeet’t’t’s s s puuuushshshhh snsnnoboo bibismsmmm ttto oo onononono e sisiidededede aaandndndnd lllloooooook kkk atataa somoo eete hihhiingnggg ffororor wwwhahahah t tt t itttt iiis.ss.ss.Itttt’sss aall aaaabobobout tthehehehhehehe ttasasastee aaatttthhhe ee enenend dd ofof theh dayyyy iiit’ttt s s nooot ababababouooo t tt trtryiingnnn tto oo bebebbe ccleeleveveveer. Sometimememees s we tttttryry tttoo hharrd.ddd

If you can make a great tasting saucewith three ingredients with no faffi ng around, why wouldn’t you?It’s about simplicity.

How important is provenance to you when you are creating new menus?Whennevere posssible I II allalwaayss suppppp ort tt thhe e loloocacacal l coccoommmmunitty hohh weww ver thhhherre e are a fefeew exceptioonsn . FoFF r r exammmplppp e I

lalalwaysyss buyy beeef from SSScocotlttltlanand bebebecaaususuu e ee I II tetend to fi fifindndnd iiiiit’t s s hard tooo ggetee the cccconoonsiiiists eneencycy witttthhhhEngllisssi h bebb efe . My bbutchhhere cccanaa alwaaaysy gggetttt mmme e grrreae t EnEnEnglgllglishhhhlamb andd ppporrrk k bubuut t thththe eee bebebebeefefefefcan nnn bebe ffffanaaa tat stic ooonenne wweeeeeekkkbubbut t not tttt so good thhtthe ee neneeeextxtxttweeekek –– bbbuttt my cucucuustss omomoommerererersssstss ill waw nt ttheehee sssamamme e e e quqq ala itityyyyththe fofolllllllowowwo innng g g weweeww eke .

What are your topthree kitchen secrets?1.1. SSSSeaeeaeaasosossson wiwww thth KKnoorrrrrrrr rratatata heheheheh rrrthhananann ssssalt.tt. TTThe bbbouuili loon n isissmommm re ffforororororgiggigivivivingngngngn ttthaaan saaaltltlt.

2.2. MMMMakakke e e sus rereree yyyouoouuu’rre e alllwawawaawaysyythe ee fi firsrssst t too aaaarrrrrr iivivivive ee ininin yyouoourkikkitctctt hehehehen nnn ananaa dd dd ththththhe ee laalaasttsst tto o o leleavavavve.e.eee. LeLeL ad bbbbyyyy exexexe amammmplplpllp e.

3.33. TTTTeaachchh yyyououuo rsrsrselelelelf f tottoto pppposssesssesesesssssss kikikikitctct hehehehen nn n prprprpreseseseneneencececece. . IfIffIf yyyyyouououou aaaarer 5’5’5’5 8,888 makaka e e pepepeeopopopo lelelele ttthihihih nknkknk yyououuararaarrare ee 6’666 8,8888, ssso o yoyyou dododon’nn’t t hahah vev toshshshshououououout,tt aaaandndndnd sstattatay yyy cocococ mpmpposoosededee .

What is your favourite ingredient and why?I hahaveveveve aa ffasassascicicinannanaatiiionononon wwwwitiith hh egegegegeggsgsgsgss, ,quqquuaiaiil’l s ss egegeggsgsgs, ,, ddududud ckckckck’s’sss eeegggggggs sss –– annnny yyegegeggsgsgss. ThTheyyyy are quiuiu teteteee bbbbbeaeaeae uttuttututifiifififulululul thininnngsgsgsgsg . . . ThThThheyee aaarererere vvverrryyyy tattactctctctillilleeeeananaannd ddd arre ee thththt e e bebb giginnnnnnnnininininnng gg ofofofo lifififife.ee.

What advice would yougive to aspiring chefs?Inn ttthih s ss dadadday yy anananand dd agagaggge e e e itttt iiis sss veveveveryryryryr eaeeaasysysysy fffforororor aaaa yyyyouououungngng cccheheehef f totototo bbbbe e e e puppp lllledeeded aaaawawawayy y frrfrfromm tttthehehhe ssstoototovevevevee,the e glglglg itteer ananannd d tetetet mpmpmpmpm taatititionoono ooof ffsosssosocicccicialaa llififife,ee, bbeiee ngggg ggggivenenee aaaaa lototoofoo jobobbs ss ththththataat aaaaren’’’n’t t nininnicece jjjoboboobbs s s s (bbbbucuu keketss ooof ff peep as ttto o popopod dd ananannd dddsaaaacckckc s sss ofofoff pppototottatatta oeoeooes s tototoo ppppeeeeeeeell,l, bubububut ttt yoyoyoou uuu hahahahaveveveve tttto oo stststtstayayayaay fffocococcusususussededededeanaaand d d lalaalay yy ththththe eee fofooooununndadddaatitiit onononns.ssPuPuPuPut tt yoyoyourururur cccarararareeeeeeeer rr ininnntototoo tttthehehee hahahhandnndndss s ofofofof tttheee rrrigigigighthththt ccchehh f.f.f

Leading Light...

>> Marco PierreWhite has beendubbed the “godfather of modern cooking” andis renowned as beingthe fi rst celebrity chef.HHHeeee hhhaass ttrraiiiinneddd tthhhe lliiiikkkkess offff HHHHHeessssttooooonnn BBllummentttthhhhaalll aaanndd GGGoooorrrdddoooonnnn RRRaaamssssaaayy, ffffrroooonnnnttteeedddd TTVVVV’ss HHHelll’sss KKKiitttcccchhheeeennnn aanndddd KKKittchhhhenn WWWaaarrrss, aannnddd nnnoowwwww oooowwnnnsss eeeeiiggghhtt pppuubbbssss aaannndd ccccooo-oowwwnnss 11111 reeeessstaaurannttsss..

MaMarcoco Pieierrrre White

“It’s abouttaking them back 35 years and showing them the fi rst dish you were ever taught to make and how you achieved such great fl avours...”


LEADING LIGHTS

“I would have done lots of things differently but then I might not have achieved my dreams. Take the

knowledge and experience and learn from them.”

“...stay focused and lay the foundations. Put your career into the hands of the right chef.”

MMMaaarrco’s recipe ffooor SSteaakk Au PPooivree (TThe BBBBox TTree wway))I rereaddad aaaabob ut The Box Treeee inin Egon Roooonay’y s guide. It was one of only four reesstaurants ini BBBriritain at that time tohavee twow MMicheelin n stars and I sasss id to myses lflff ‘MaMM ybe I II I shs ouuld be wooorkrking there’eee . ItItt wwas at a timee when ala l sas ucese weree rouooux-x babbaaseeesed ddd aaanaand whwhwhw atata tthe chefs, Malccolollolm ReR idd andnnn CColo inin LLLLonoo g,g,g,g, lackedinin ttttteceeececchnhh iccal abibb lil ty, tht ey mmadde uppp bby simpply ccreatatting g grreat t fl avours.

IngredientsFiFillllletetee steteteakakaks ss (111808 g eaeachch))1 tbsps eeextrararara vvirgigg n n oloolivviveeee oil5050mlm dououoo ble crrcrreaeaee mmm25mlml WWororrcec sts ershshhire eee sasaaaucucceeeKnnnorororr rrr PrPrPP ofoo essisionall Peppep rcorn n PuureeKnKnnoororr BeBBB ef BBouououillon n PaPastste

Method1. Mix tthee KKKnonnonorrrrrrr Beeeeeeeef fff BoBoBoouiu llonnn wwitittithththhe ee ololollivivive oil inn aa bbbowwwl to make e a a paste.

2.222 Masassasas gegeeg the pasteee in to oneneen side e of thhee steaksks andndnn pppplalalalaace pasa te side downwn inin a hheavyy base e e e drddrry, nnon-s- tickc pan.

3.3 Seaeaeaasoon n ththe eee reremaaining sis de aaandddndnadd a teasspopooon of f KKnKK orrr Professis onal PePPePepppperercococ rnrn PPPurrreee wwitith hhh ththe eee WoWorccccesesesestersshih reee Sauaa ceee tttto thhhhhesimmering g papan.

4.. RRededucu e tht e e e WoWWW rcrcessteeetersrsrsrshihih rerer SSSauauaucececec anananand d coc ntnntnn ini ue tttto oo coookkk thehee sssteteakak,,searing g g bob thh sidddeses.

55..5. AAddddd ttthehehh douublble e e crcrc eaeam,m,mm ssssimimmmmemeeerranannannnand dddd seservrve.e.

Make a great tasting sauce with simpleingredients

* Belvita Breakfast regularly releases carbohydrates over 4 hours to help keep you going all morning, as part of a balanced breakfast to include a piece of fruit and a portion of dairy. Proven in several clinical studies. **MAT Nielsen 06.10.2012. ***Subject to availability. † Nielsen Homescan Total GB 2011 vs 2010.

Belvita Breakfast biscuits launched in Jan 2010 and is now worth £44.5m, growing

+108% YOY**

73% of all Belvita volume sales have

been incremental to Healthy biscuits†

Belvita Breakfast biscuitsare made with wholegrain. They’re rich in cereals and provide a source of fibre

They contain a selection of vitamins and minerals and do

not contain colours and preservatives

OV6903


>> Did you knowthat the most widely purchased and eaten cheese in the worldis Cheddar? This most English of cheeses,which is made from cow’s milkand is named after the Cheddar Gorge caves in Somerset,accounts for 51 per cent ofUK cheese consumption andis the second most popularcheese in the United States behind mozzarella.

Cheddar is the perfect cheeseto use in your Ploughman’s lunch, macaroni cheese –or simply melted on toast.

To further satisfy the nation’slove for this wonderful cheese,we’ve added two new varietiesto our Cheddar offering:

• Mature cheddar block – 2.5kg

• Grated Mature cheddar – 5kg

Other Country Range Cheddar products include:• Mature Cheddar – 5kg block

• Grated White Cheddar – 2.5kg

• Grated Coloured Cheddar – 2.5kg

• Mild White Cheddar – 5kg blockand 2.5kg block

• Mild Coloured Cheddar – 5kg block and 2.5kg block

NEW FROM COUNTRY RANGE

>> When it comesto mayonnaise, Country Rangehas got it cracked.

unntrtryy RaRange e mamayoyonnnnaiaiseseCoCous alalwawaysys bbeee n n a a bibig g hihit wiwithth hahasseererersrs aallll aarorounund the UKUK,,cacatete

d d nonoww wewe’v’vee adaddded d toto oouru aandnge byby intntrroduucing RReaeal raranyonnaiaise made wiwiththMaMaye RRana ge EEgggg YYolk.k.FrFre

ss ddelelicicioioususlyly tthihickck aandnd ThThisaamyy mmayonnnaisise is madade crcreeahh freeee rannge e egeggg yoyolk aandnd iss wiw thth

rfrfecect t forr sasanndwiwichcheses, sasalaladsds,pperreslawws anand a whwhololee hohostst oof f cocolle

heherr ususeses. otthh ItIt’ss ffreree e ffrom

arrtit fifi cicialal ccolouoursrs, adddid tivesannd d flfl avavouourss, , anand d isis ss iuitatablbleefofor r vev gegettaririans.s.

AvAvailaablblee iin 55 llititre tubs,s, iit’t’s s aagrgreaatt adaddidititionon to our maayoonnnnaia se sesellecttioion,n wwhihichch also innccludeses:

• ReReaal MMayayononnanaisise e 2.2.5l5ltrtr, 5l5ltr, , 1010ltltr r

• Ligightht MMayayononnaaisise 5l5ltrtr

This deliciously thick and creamy mayonnaise is made with free range egg yolk...

Say Cheese!

Cheddar accountsfor 51 per cent of

UK cheese consumption

arartitifificiialal ccololouoursrs adaddidititivevess

*Ipsos ASI, August 2012OV6902

Quality - We use our coffee expertise to select, blend and roast quality beans to deliver a range of great tasting freeze dried coffee

Simplicity - The advantages of instant overother formats includes speed of preparation,long shelf life and less weight and volumethan beans or ground coffee

Sustainability - Since 2010 100% of Kenco beanshave been sourced from Rainforest AllianceCertifiedTM farms to help coffee farmers andprotect the environment

consumers believe Kenco to be the best

quality instant coffee*

‘Just add hot water to deliver perfect hot drinks quickly and easily everytime‘

...and make a real difference

COFFEE

Description Pack SizeKenco Decaff Tin 500gKenco Smooth Refill 650gKenco Smooth Tin 750gKenco Rich Tin 750gKenco Decaff Sticks 200 sticksKenco Smooth Sticks 200 sticks


THE MARKETPLACE

>> Kellogg’s is bringing its successful Special K Cracker Crisps brand from over the pond to the UK.The move into the UK crisps category comes after enjoying proven success with the product in the US and in Canada, where the company saw 18 per cent category growth following the launch.

Kellogg’s says Special K Cracker Crisps has “game changing” incremental sales potential for the UK market as the brand targetswomen who love crisps, but see them as a guilty pleasure to be

avoided. Special K Cracker Crisps arean ideal addition into any crispsrange, to drive incremental revenueby appealing to new customers.

A Kellogg’s spokesman said:“Special K Cracker Crisps won’tleave women feeling short changed– they are deliciously fl avoured,crunchy and satisfying for less than 100 calories for a generous portion

– making them the ideal impulse snacking purchase for women.”

Made from potato and wheat,Special K Cracker Crisps comein three tasty fl avours: sea saltand balsamic vinegar, sweetchilli, and sour cream and onion.

Contact your Country Range Group wholesaler for afree sample.

Perfect for workplace, leisure, higher education and cafés.

“Delicious”

deli rolls>> Kara Foodservice has launched The Delicious Range after identifyinga gap in the market foran added value range of sandwich carriers that area soft eat with different inclusions and fl avours.The new range consists offour deli rolls:

The Rustic – a soft malted graindeli roll with inclusions of fl aked malted wheat, oats and barleytopped with a malted grain mix

The Classic– a soft white deliroll dusted with semolina

The Italian – a soft white roll with Italian herbs and seasonings included throughout the bread

The Quattro – a soft white deli roll topped with a mix of four seeds; brown linseed, golden linseed, poppy seed and millet.

PRITCHITTS VIVA FLAVOURED MILK –NOW WITH VITAMIN D>> Pritchitts popularViva Flavoured Milkrange, already ahealthy choice formany schools, isnow even better forpupils following the addition of vitamin D.Vitamin D is usually producedfrom the sun’s ultra violet light (UVB) by our skin. However thecombination of children beingless active and concerns over

sun exposure has led to childnot developing the levels of vitamin D needed to preventbone diseases such as ricke

Simon Muschamp, head of marketing at Pritchitts, said: “Vitamin D is vital to the healthydevelopment of children, in recent years we have been aware thatthere have been growing reports of vitamin D defi ciency in childrendue to decreasing levels of sun exposure. Viva Flavoured Milk has proven itself as such an effective way of giving children the nutrients

they need we took the decision to add Vitamin D to help schools and parents combat this worrying trend in children’s health.”

Pritchitts Viva Flavoured Milk comes in three fl avours – strawberry, banana and chocolate – complies with government school guidelinesand contains no artifi cial colours,sweeteners or preservatives.

dren

tts.

th d t k th d i i t

Special K Launches “Game Changing” Crisps Range

But its soothing qualities shouldn’t be restrictedsimply to the hot drinks menu. This versatileingredient has a plethora of uses, as Ben Murphy, winner of the Craft Guild of Chefs Young National Chef of the Year 2012, demonstrates.

1. Chocolate Souffl éExtracting half the fl our and replacing it withhot chocolate powder will work just as good to make a crème patisserie. Dusting the souffl é mould with hot chocolate powder will also increase the volume of chocolate as a tasteand also appearance to the consumer.

2. Chocolate mousse Using hot chocolate powder instead of cocoapowder works exactly the same if not better.Once the chocolate is melted, incorporate hot chocolate powder to make your mousse looklighter as well as keeping its chocolate taste. Using the powder as a dusting on the plate for garnish/presentation looks appealing also.

3. Chocolate tuile Equal amounts of fl our – egg white andicing sugar will make a basic tuile mixture. Adding an extra 20g of hot chocolate powderwill not change the cooking process but will give a fl avour of chocolate and stillproduce a good outcome.

4. Chocolate ice creamBoiling 20 per cent of hot chocolatepowder with milk and cream will work very nice to make an anglaise base. This will bring a chocolate taste, which is light and not too overpowering.

5. Drinking hot chocolate You can’t beat Country Range hot chocolate drink for its pure natural taste when boiled with hot milk. Putyour feet up and chill out with a cup!

FIVE WAYS TO USE


TThhee CCrraaftt GGuuiilldd of Chefss MMeembbeerrsshhip>>>> AsA thee lleadadining chc efss associciatatioonnin the UKK,Thhe Craft tGuild of Chhefss reprpresennts ttheheinterestss ofof cchehefs and interestss ofof cchhefs andprp ommototeses uundndererstanding,appprprece iaiatitionon aandd the addvanccemmenentt oof tthehe aartroff coookekeryry aannd tthehe scscienccee ofof ffooood.TThe asa ssociiattion is suupportrtededby an increaassingng nummber of professionnalal ssupupplp y y compananieess whw icich h offer meembers mam joj rbenenefifi tsts aandn saviningsgs.

We are giving StStiir iit upp rreaeadersththee chance ttoo receive e aa 2020% %didiscscount on mmembmbershshipip. Membm ershhipi wwilill thhererefore coostst jjust£4£42.2.30 inccluudidingng VVAAT at 20% for yoyouur fifirrst yyeaear (noro mamall prpricicee £5£52.2.8888).. AAs thhe CrCraft Guilld of Cheefsfs isis a pprorofeessssioionan l body youour meemberershhip fee is tax deeductible.

Too rreceie ve yyoour discscouountnteed membmberershshipi simmplply cacalll 0080800 0 19195 2433 andd qquote rrefefererennce SSU/220.

Your mmemmberrshhiipp ggiiveess yyoouu thee ffoolllloowwiinngg beenneefifi ttss::• FFree accecessss to ththe e GGuilild’d s wwebsbsitee

which h includudeses infoormattionn onjobs,, spspeeciaal offfers, suppppliliers,, eaearlyy ddiscounted booookikingng ttooGuGuilldd eveveents, neewsws, rreciipesanandd competitions

• TThhe GGuildd’s qquarterly Stotockpot magazinene wwhihichch is packed withininfoformr ation,n, news annd d ideaas

• Advance notifi caatitionon oof fforthch omiingevents, masterclc assseses,s comppeetitions, regional aacctivivities etc

• FFreree e memembm eership to tthee Guild’s CCulinanarry AAcacadedemy ttoo hohoneyoyourur comompetitionn skills

• Free use ofof thehe GGuildd’s eextxtennsive refererennce librrary

• FFrereee personal ccoopieiess ofof:EaEat OOut, Restaururant, FoooodsdserviviceeFootprinntt, pplulus ththee neew w CaCatetererr& Hotelkeepeperr ChChefefs NeNewsletter.

Fiveve wayways to use......HOT CHOCOLATE>> There’s nothing like a delicious mug of hot chocolate on a cold winter’s day. Served frothy, perhaps with a little cream for extra indulgence, it’s sure to provide a warm glow to the coolest of customers.

Ben Murphy is the chef de partie at Pierre Koffmann’s London restaurant.He joined Koffman’s in July 2010 after completing aculinary diploma and NVQ level three at WestminsterKingsway College. He scooped fi rst place in thecoveted Young National Chef of the Year and has now set his sights on the Roux Scholarship and National Chef of the Year title – when he is old enough to enter.

His winning menu was: Starter: Sous vide duck breast, beetroot, goat’s cheese, horseradishMain Course: Pan-fried sea bass, bacon, lemon, yolk, peaDessert: Calvados savarin, yogurt, apple, tarragon,apple crumble ice-cream

Ben said: “Being asked to enter the competition in thefi rst place was a real bonus because it’s invite-only– and then to go on and win, that was something else! It has already opened a few doors for me in terms of my career. I’m off to France to study for six months in January and it was great to be asked to appear inthis article for Stir it up magazine too.

“It was really interesting to come up with different ways to use the Country Range hot chocolate drink – and my hot chocolate souffl é is now on the menu at Koffmann’s!”

Dusting the souffl é mould with hot chocolate powder will also increase the volume of chocolate as a taste

Ben scooped fi rst place in the coveted Young National Chef of the Year

Honey & Ginger DuckPanfried duck breast on a bed of Sharwood’s Medium Egg Noodles, with mange tout, carrots, peppers and spring onion, in Sharwood’s Honey & Ginger Sauce, topped with deep fried chilli.

Preparation time: 15 mins Cooking time: 15 mins

Method1. Pan fry the duck in a little

2. Add the carrots, peppers and mange tout and cook for a further minute.

3. Pour in the sauce and heat through.

4. Stir in the spring onions and serve on a bed of Sharwood’s Noodles.

5. Garnish with deep fried chilli

Sharwood’s, the number one Pan-Asian brand is helping you create menus perfectly suited to celebrate Chinese New Year.

developed to suit the British palate, you can count on top quality results every time.

ingredients, Sharwood’s sauces and accompaniments will help you add a variety

The extensive range of Sharwood’s accompaniments such as prawn crackers and egg noodles can help you create a perfect meal solution to capitalise on the incremental sales opportunity that Chinese New Year presents.

We’re giving you the opportunity to celebrate Chinese New Year… Win aSamsung NX1000 digital camera and Samsung Galaxy tablet – the perfect combination to capture special occasionsand wireless technology allows you to share images online through the tablet.

All you need to do is send your name,company and contact details to [email protected] – entries close on 28 February 2013.

Terms and conditions apply

Win with Sharwood’s

Drive sales with Chinese New Year

SERVE UP SOMEEXCITEMENT

OV6875

Available

now from your

Country Range

Group

Wholesaler

Available

now from your

Country Range

Group

Wholesaler

Creme Egg is

the biggest

brand at

Easter

93%brand awareness

Consumers LOVE Creme Egg- in fact, with over 2.3 million fans, Creme Egg has a leading branded UK Facebook page

* Nielsen Scantrack Data to WE 07.04.12; ** H&P U&A 2012; *** Facebook, 2012.

*

**

***

ADVICE FROM THE EXPERTS

Drumming up BusinessDURING A SLOW JANUARY

By David Miller, head of marketing,LiveBookings and BookATable

Here are a fewtips you can useto help drive January business:1. A good place to start is to hit your email database – still, the most effective marketing channel in driving business.You will have collected new emailaddresses s s in December and these inn addresses i December and these ipap rticullarar will be more receptive tot reeading what you have to say. TThank themm fforo theirr business in 2012 by offerir ngng themm a glass of prosecco on arrivav l tot welcoc me in 2013 or crc eae te a spececiaial detox menu, exclusivele y yavailal ble to ddininere s that have visited before. Ensure you put aside sometime at least once a month to send them a newsletter with detailsof youour r latest seasonal menu or events beingg hhele d.

2. Facebook has over 42 million users in the UK and Twitter surpassed the 10 millionmark way back in May 2012.Your diners are using thesesoociciiala network channels, so your reestttaurant needs to bee interaca titingwiwithh them on these plaatft ormss.The trick here is to not justsesend out self-promoting twweets and posts but insteaad engagewith your followers tot sspark a discussion. The moree ddivi erse and ririchc thee ccononttent you proovivided the more you will get back ffrorom it. An example of a campaign coc uld be:

• Ask them to ddececide on the nnexxtspecial to havave e onon the menu –enencourage them to poostst theirr iidedeas

or pictures on your Facebook fan i F b k fpage. Ask your followers to votefor the winner – this person then gets the dish cooked for them by the chchefe . Post pictures of theirirmeal afterwaardds.s.

•• Create a hashhtag for customers to tweet and start a ddiscuc ssion –this will get your restaurant’s name out to all their followers:“What would you like to see onour menu? Tweet #ChefIWouldour memennu? Tweet #ChefIWould? T t #Ch fIW ldLikeToT EaE t @RestaurantNameyourr ansn wer”

• Get your staff invovolved taking pictures of their faavoouriti e dishes to get the ball rollinng g on your Facebobook fan page.e

3. Partner with local businesses that are attracting the January sales crowds.If you have a high streeeet nearby then drop into the shops aandnd sspepeak with the managers. You could offf er weary shoppers paying at the tillsa set price lunch menu, walking distance away from thee sshop.If the shop would like somethingin return, offer their staff a discocounu tton a certain dayy for lunch so thheyey get to try out ttheh menu and becoc mem brand advocates themselves.

4. January is a good time to plan the marketing strategy for the rest of the year.IfIf you do not have a Facebook or Twwitter account open one now. Ask yoyourself if you haavve the processesin place to collect every custommerers’ email address, regardless if thehey made a booking or not. A simplecustomer feedback card, your front

...hard work during the busyfestive period, will now pay dividends in enticing them back in January...

of house staff asking for their emailf h t ff ki f th i iladdress for news and special offffere s when they arrive, or the ability tto otake online bookings where diners ara e opted-in when booking are allways to achieve this.

A fi nal reemim nder – VValalenentit ne’s Day is just arounund d the cornrnerer. Create your romantic menus nowo aand begin to promote this out to your following. There are a lot of keen romamanticsout there looking to bookk up thee out there looking to bookk up theperfect meal early.

For further advice on social media, email marketing, website design and tips on generating more business with best practice examples visit our blog: theblackboard.net

About Livebookings and BookatableLiivebookings is the European leaderin real-time reservations and online marketinng servvices foro restaurants,deelivering oovev r one miillioon diners everymomonth to over 9,000 reresttaurants including Jamie’s Italiaian, Tragus, GGonondod la, Whitbread, DD&D&D& Lono doon n aand MiM tct heelllls s & Butlers. Ourr rreseservationnss toolo s s enable restaurants s toto providede their diners with a free, easy-to-o-uuse ononliinen bookings service, to manage those reeseservations effi ciently and to collect vala uable custommer data. Ourr marketing servvici es ensure reests aurantscan run promotions and deals and execute online marketing cama paignsto attract and retaiin their cuustomomers.

>> 2012 was a particularly busyyear in the restaurant industry, with a burger and chicken craze taking hold in London, ‘pop-up’ to permanent restaurants appearing all overthe country, aannd culminnaatting in theannual act of frivolity as we enteredd the feestiiive periioodd. As wwe enntter 2013 ssoo bbegiins another traddiittiionn – the Januaryyy sluummp.The January slump for sosomem restaurateurs simply doeoesnsn’t’t exist as they continue to amaze wiwithth their clever marketing gcaampmpaigns to get more dineersrs visiting their restaurant. Thehehard work, collecting g valuabblel customer data a during the busy festive period, will now pay dividends in enticining g themeback in January y ass reepeaat (maybe even reguular) diners.


Ouur r consumerer rrestauranant reeses rvations wwebsite, Bookatable.comm, isis Europope’sfastest growining g onlilinee restaurant booking wwebsite.

SIGNATURE DISH


>> Comedian Lenny Henry’slife is a frantic whirl of TV appearances, nationwide tours, after dinner speaking and live performances at corporate events.He’s hosted hundreds of black tie eveningsover the years, but none as close to hisheart as the World Food Awards.

Now entering their 5th year, the World Food Awards have fi rmly established themselvesas a focal point of the UK world food calendar, attracting industry leaders and showcasing the very best the sector has to offer.

World food is a rapidly growing industry worth an estimated £1.5billion at retail, growing at around 12 per cent each year.

Lenny is a massive fan of cultural foodand was brought up on the Jamaicandishes served up by his mum. “Apart fromthe Jamaican food my mum Winnie usedto make, I like Chinese, Indian and Thai– some sushi and tapas.” says Lenny.

The star recognises the economicchallenges which have faced thehospitality sector in recent years. He adds: “Having a restaurant thesedays is very diffi cult. And one greatthing about the World Food Awards isseeing all these businesses that have survived through this recession. One of the reasonsit is such a good night is that people are celebrating the fact they’ve had another year in business.”

One restaurant with a special placein Lenny’s heart was Savannah Jerk in London. It was the fi rst place he ate after losing his beloved mum Winifred in 1998.

“I was very upset at the time and as I looked at the menu I saw they had ‘Saturday Soup’ which was something my mum made for me and the familyeach weekend. When the waiter brought it out ina terrine I just burst into tears. It was brought onby the fl avour and smell of the food.”

Not surprisingly Lenny has chosen his mum’s Saturday Soup as his signature dish.

He recalls: “I remember eating it from around theage of fi ve. It was a tradition for my mum to putwhat seemed like half a sheep into an enormousDutch pot. The mutton would simmer all morninguntil it was falling off the bone.

“Then she would add the ‘hard food’ which would be yam, sweet potatoes, dumplings, water, a packetof Jamaican ‘cock’, potatoes and green bananas.

“By lunchtime this amazing soup would appear. And it was really important to eat it at the beginning of World

My signature dish

of Sport because half way through the programme the wrestling would come on and I always fell into a deep, deep sleep. It was like having an anaesthetic! It was amazing.

“Mum got her wages on a Friday so we would eat good food on Friday, Saturday and Sunday. Goodish food ona Monday and by Tuesday, Wednesday and Thursdaywe were: “What is this?! Why are we eating pilchards?Why is there so much white rice?”.

“Then came the weekend and the fantastic fl avoursof our mum’s Saturday Soup. It holds such vivid memories for me and I hope your readers enjoytrying it out for themselves.”

Lenny Henry hosted last World Food Awards at Lancaster London Hotel – a gala event celebratingthe World Foods Sector. www.worldfoodawards.com. Follow WFA on @worldfoodawards. You can followLenny Henry on twitter @ITISLENNYHENRY Lenny is a massive

fan of cultural food and was brought up on

tthe Jamaican dishes served up by his mum

including Chinese, Indian and Thai...

ts.

r,

Lenny hosts the World Food Awards – now a focal point in the UK world food calendar...

Winifred Henry’s Saturday Soup>> Serves 6

Prep time: 30 minutes

Cook time: Up to four hours on slow cook

Ingredients 3lb mutton (shoulder is bestor another cut on-the-bone)1 teaspoon pimento seeds500g yam1 packet pumpkin or cock soup mix1 large onion1 large potato1 cho cho1 large carrotsprigs of thyme1 tomatoes1 bayleaves1 scotch bonnet pepper2 garlic cloves1 teaspoon tomato puree1 heaped teaspoon salt1 teaspoon black pepper

Peel the skins off the yam, cho cho, carrots, onions, potato, chop and set aside (once chopped put the potato in a bowl of salted watertill ready to use, it will go brown otherwise). Add mutton to a large saucepan and fi ll with enough water to cover the meat plus abit extra.

Bring to the boil, scum will now surface, remove this with a spoon. Add scotch bonnet pepper, pimento seeds and soup mix, reduce heat to a simmer, coverand cook for 2 and a half hours or until the meat falls off the bone.

In the fi nal half hour of cookingadd the chopped veg and all the other ingredients. Once done soup should be a thickish consistency,if not, take the lid off and whack the heat up and reduce until so. Serve. This recipe also works well with beef, goat, lamb neck and chicken.

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FOOD OF THE FUTURE

>> Flat fi sh and chips, insect pie, seaweed souffl é and laboratory grown meat... just some of the foods you WILL be cooking up in the future, according to food futurologists.

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Enter a menu that

would be fi t for

the campmates of

I’m A Celebrity Get

Me Out of Here!

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So what will your future ingredients be? Here are just a fewof the future foodsin demand...

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Waiter - there’s NO fly in my soup!

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But while the fi rst artifi cial hamburger could be developed next year, it might taste of nothing at all.

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Caterpillars and locusts are popular in Africa, wasps are a delicacyin Japan, crickets are eaten in Thailand

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paten in Thailand

A large chunk of the world’s population already eat insects as a regular part of their diet.

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For more details go online to heinzfoodservice.co.uk or call 0800 57 57 55

Turn up the heat, colour and taste in your kitchen with new Heinz Hot Sauces.

Made with delicious Mexican chilli pastes to deliver an unmistakable signature taste, Heinz Hot Sauces are also free from artificial colours, flavours and preservatives. Perfect for perking up pizzas, burgers and chicken – they are ideal for spicing up your menu and are available in three exciting flavours.

Heinz Smokey & Spiced Chipotle & Garlic Sauce 150mlHeinz Tangy & Sharp Green Jalapeno Sauce 150mlHeinz Fiery & Sweet Yellow Habanero Sauce 150ml

For the perfect balance of heat and flavour

FOOD & INDUSTRY NEWS


>> Celebrity chef Valentine Warner is fronting a campaign to put British trout back on the menu.He has joined forces withthe British Trout Associationand created three deliciousdishes to demonstrate theversatility of this farmed British fi sh.

With the addition of a creamy walnut andhorseradish sauce, Valentine has given a classic family favourite a tasty new twist,using hot smoked trout for a bold, satisfying fl avour in his smoked troutfi shcake. He said: “I love a fi shcake, a stalwart of what we call comfort food.Often fi shcakes are far too complicatedwith too many ingredients. I believe theyshould simply be about fish and potato ”

Keep your cool!>> Everyone is aware of escalating energy prices. Once installed a fridgemay remain in place for 10 years or more, so manufacturers are designing today’s models with tomorrow’s energy prices in mind. Many use a foam insulation that not only keeps the cold in and the heat out but adds to the rigidity and strength of the unit. Intelligent controllers have been developed that cut a refrigerator’s energy consumptionand also maximise the equipment’s life.

Buying tips:Never use domestic refrigeration in a commercial environment. Used in a commercial environment, not only do they pose a food safety hazard, they need replacing far more often than commercial fridges, so are not even cost effective.

Always check the Carbon Trust’s ETL (Energy Technology List) for foodservice refrigeration. All equipment on the list is energy effi cient and buyers may qualifyfor signifi cant fi nancial benefi ts. These canmore than offset any extra cost (compared to standard, non energy-effi cient refrigeration).

Intelligent controllers save energy by only running the refrigeration system when it’s required – saving considerable energy during quiet periods.

Drawers vs doors: drawers are usually more expensive than doors but can save energy, since less cold air is lost when a drawer is opened compared to a door.

Sizing: A single door, standard upright gastronorm cabinet has an interior capacity of 0.6 cubic metres and a double-door 1.3 cubic metres. Even a kitchen serving up to 50 covers will probably need the equivalent of two double-door refrigerators and two single-door freezers. At the other end of the scale, a production kitchen serving 750 meals willneed the equivalent of 15 single-door refrigerators and six freezer cabinets.

Supplied by the Catering Equipment Suppliers Association. CESA is the

authoritative voice of the catering equipment industry, representing over 160 companieswho supply, service and maintain all types of commercial catering equipment – from utensils to full kitchen schemes. For more information visit www.cesa.org.uk

Smoked trout fishcakes


should simply be about fi sh and potato.,

y,

“GO FURTHER” FOR FAIRTRADE>> Fairtrade Fortnight (February 25

– March 10) will call on the British

public to Go Further for Fairtrade in

2013 to look after the food we love

and the people who grow it.

This year thousands of people up and down the country

will get creative with their Fairtrade campaigning to

highlight the importance of small holder farmers in

agriculture and their role in food security. Sculptures

made from Fairtrade product packaging will form the

centrepiece of this year’s campaign.

Mike Gidney, interim executive director of the Fairtrade

Foundation, said: “Companies and governments need to

make a stand to ensure small farmers can achieve

sustainable livelihoods and play their full role in

building fairer, better food systems for the future.

Choosing Fairtrade is one way to help secure a better

deal for millions of people in developing countries,

so we want people to try a new Fairtrade product,

create a work of art to ask for change, or pledge

their support on our online petition.”

Choosing Fairtrade is one way to help secure a better deal for millions of people in developing countries...

Valentine Warner dishes up the best of British trout

British trout is a widely available andaffordable fi sh that is quick and easy to cook.An oily fi sh, it has a wide range of health benefi ts, providing a excellent source invitamins A and D, key nutrient selenium, andis rich in omega-3 fatty acids. Trout is farmedacross the UK, ensuring that this is sustainable fi sh is readily available all year round.

Valentine’s recipes are available from www.britishtrout.co.uk

TradeBuying the best equipment for your business


ON THE RANGE

>> 2013 looksset to be another successful year for Country Range development chef Nigel Smith.

He’s plaannnnining g to oopepenn hhiss oown coookokerry y schoh ool in Lancashirire and,d,in April, hehe’s’s offff ttooththe e US MMasastet rsrs aas hthe personala cchehef f tto golf flelegegend GGararyy PPlayer.AsAs aalwlways,s, hhe’ll bbe e serviing upddishsh aaftfterer ddeliciciousu dish mamade wiwithth thehe fifinnesest t Country Raangngeiningrgrededientnts – anndd he’ll bee sharing plplenentyy of his s rrecipees s wiwithth you.

Thiss mmononthth, he’ss ddiishih ngng uupptwo deliciouous s sooupups s mamadewithh Counttryry RRanangee bbououillolon,n, whicch NiNigegel l iss aa big faan of.f.

HeHe ssayays:s: “ThThe stock isis reaalllly y wewellll seasasononeded aandnd very y eaeasyy tto o ddiluutete.IIt has aa gooodd yyieldd anand aa grg eat fl avour. IIt’t’s quite miildld and lligghthtso it dooesesn’n t ovoverppowewer thhe wattercreess. Horseradisshh anand dwawatetercresss work rereaallyy wwelelll togegeththeer and makke a grg eat, hhealalththy y soup for peoplle wawanting to lose weigightht andd gget fi t iinnththe e New Yearar.

“The kkey with this ssouupp isis notot toovercook it otherwwissi ee yoyouu willll break dodown the nuttrienentss iin n the ewatetercrcreressss aand it wiwillll alsso o loloseseititss lolovevelyly vvibibrarantn greeen ccolo ouurr.”

TTo mmakkee ththee hohorsereradisshh creaammNNigegel rerecommmmene dsds ggraratingng ffrereshs hohorserada isishh inintto ssomomee whwhipippeped crream.. AAddd somme e salt and pepeppeper pluss aa llittle sugarr toto ssweweeetennthe e horrseradish.

>>Serves 4

>>Cooking time 10 minutes

Ingredients1 litre Country Range vegetable bouillon

2 large potatoes, peeled and fi nely diced

1/2 onion, peeled and fi nely chopped

Seasoning

Watercress, 4 bags at 75g

Teaspoon of fresh horseradish cream

ON THERangeRange

Watercress soup withhorseradish cream

Chicken Brothwww.countryrange.co.uk/recipes/?ID=6

Tagliatelle with Spinach& Wild Mushroomswww.countryrange.co.uk/recipes/?ID=81

Here are two further recipes created with Country Range bouillion that you can access using your smart phone QR code reader:

Method Tip: Grate the bouillon paste rather thanusing one large dollop for easy dilution.

Place the potatoes, onion and stock in to amedium-sized pan, bring to the boil and simmerfor 6-8 minutes until they are soft. Place into ablender and add the watercress. Blend until smooth,season and pass through a sieve. Bring back tothe boil and place into a bowl to serve and topwith a spoonful of horseradish cream.

with Uncle Ben’s®

Chinese New YearCelebrate

10th February 2013

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For information on all our ranges and recipes contact us on 0800 952 0011 or alternatively visit www.mars-foodservice.co.uk

THE COUNTRY RANGE GROUP MAGAZINE FOR...

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