Spring/Summer Seasonal Recipe Book - Valentine's Day, Mother's Day & Easter

Seasonal
Spring/Summer 2025
inspiration
Seasonal flavours
for a joyful
Easter table
Cupid-approved
creations for
Valentine’s Day
Magnificent meals and top-tier
treats this Mother's Day

2
Happy New Year!
I hope you are feeling rested and recovered
after a busy and prosperous festive season.
As we welcome in 2025, it’s a good
time to look ahead to the many exciting
and fruitful dates coming up soon
in the culinary calendar.
The first quarter of the year presents some wonderful
opportunities for chefs and bakers to let your imagination
run riot and create some eye-catching and flavourful dishes
and products tailored to key dates.
With this in mind, our talented team of development chefs
have produced some innovative seasonal concepts with
specific focus on Valentine’s Day, Mother’s Day and Easter.
As always, the experts at Henley Bridge are on hand to
offer support, guidance and inspiration to help you make the
most of the coming season, and this booklet is packed full of
exquisite recipes – sweet and savoury – along with a focus
on food trends for the spring, and details of the latest musthave
products.
If you need any further help or information, please visit our
website www.hbingredients.co.uk or contact our team
of business development managers, who will be more than
happy to assist you.
Wishing you
a wonderful start
to the year.
Tracey Hughes
Managing Director,
Henley Bridge
Trends and inspiration for 2025
Love is in the air
The first quarter of the year is all about
pushing the boat out and celebrating
love.
Valentine’s Day is the first key date – and
the most romantic day of the culinary
calendar. But it’s not all just romantic
love: we’ll also be celebrating mother
love, friend love, religious love – and love
of Easter eggs! – so it’s wise to tailor
your offering to maximise these key
occasions.
Match made in heaven
By February 14, consumers have
endured the worst of the winter and are
ready to venture out – and splash out –
on Valentine’s Day, which this year falls
on a Friday.
According to Mintel, spending on
Valentine’s Day grew strongly in 2024,
totalling £2.1billion. This was driven by
younger consumers and higher-income
households, along with strong demand
for in-home dining.
Sharing dishes and desserts are ideal for
Cupid-inspired menus, and aphrodisiacal
chocolate and red berry fruits are musthave
ingredients for cakes and desserts.
Be sure, also, to cater for singles and
‘Galentines’. 2023 retail figured show
that 62% of 16 to 34-year-olds bought
something for themselves for Valentine’s
Day, as the celebration has been
expanded to include self-love and care.
Mum’s the word
Mothering Sunday (or Mother’s Day)
takes place on March 30 this year, and is
historically the busiest day in the catering
calendar.
Research by Mintel reveals 68% of Brits
say that Mother’s Day is a good excuse
to celebrate with loved ones.
Spending on Mother’s Day 2024
reached £1.6 billion – up 4.4% year-onyear
– with 46% of consumers favouring
an experience over physical gifts.
Mintel’s report advises: “Looking ahead
to 2025, improved confidence is likely to
see a portion of spending on Mother’s
Day celebrations shift toward out-ofhome
venues, challenging gifting and
in-home dining demand.”
Egg-cellent ideas
Easter provides a plethora of
opportunities for operators to tempt
their customers with.
From Pancake Day/Shrove Tuesday,
through Lent to Good Friday and Easter
Sunday, it’s a fantastic period of time
to create some themed products and
dishes.
As the nation enjoys two bank holidays
and families come together to celebrate,
hot cross buns, Simnel cake and
chocolate eggs take centre stage on
the sweet front, with roast lamb the
traditional meat for Easter Sunday.
However, expect more Mediterranean
influences with Sicilian-inspired desserts
and traditional Spanish and Italian Easter
dishes, such as Pizza Rustica – a butter
pie filled with eggs, ricotta, cured meats
and cheese - to be more prevalent.
Easter spending grew by 5.1% in 2024
and growth is expected to continue into
2025.
Good Friday 2025 is
April 18 with Easter Sunday
on the 20th.
3

Raspberry, rhubarb and
Rhubarb compote
Raspberry Sorbet
white chocolate hearts
Sweeten your (Valentine's) day with a delicious duo of yogurt and white
chocolate mousse and poached rhubarb in a crunchy raspberry, vanilla
and white chocolate shell. Perfectly balanced with a rhubarb compote and
strawberry sorbet to make this occasion an extra special one.
Crunchy
heart shell
Ingredients
200g DGF royaltine
50g Sosa raspberry crispy
200g Belcolade Cacao-Trace
white chocolate
6g Prova Gourmet vanilla fusion
20g Sosa raspberry powder
Yoghurt white
chocolate mousse
Ingredients
Anglaise:
200g whole milk
50g double cream
25g Sosa invert sugar
50g egg yolks
Mousse:
Poached
rhubarb
Ingredients
Poaching liquor:
500g water
150g caster sugar
50ml grenadine
2 star anise
2 Prova Gourmet spent vanilla pods
Ingredients
Chopped rhubarb
10% caster sugar
Method
Dice rhubarb and place in a hot pan
with the sugar and caramelise and
cook out rhubarb taking care not to
over cook.
Remove from the heat and cool
quickly.
Ingredients
70g Rubicone vegetal fruit 70
60g caster sugar
1 litre water
80g Rubicone strawberry (no seeds)
natural colour flavour paste
Method
Warm the water to 45ºC. This will
help the powders to dissolve.
Add the vegetal, sugar and paste to
the warm water and blend until fully
mixed and no lumps.
Pour into ice cream machine.
Assembly
Serve the yogurt and white
chocolate mousse tarts and poached
rhubarb tarts with the rhubarb
compote and strawberry sorbet.
Method
Blitz together the feuilletine and the
crispy to make a fine crumb.
Melt chocolate and cocoa butter and
combine all ingredients.
Mould the mixture in a silicone heart
mould and shape to desire and allow
to set.
310g anglaise
610g Belcolade Cacao-Trace
white chocolate
430g double cream (whipped)
50g Sosa instangel
40g Sosa yoghurt powder
Method
Anglaise:
In a pan bring the milk, cream and
invert to the boil. Slowly pour over
eggs whilst whisking then transfer
back to the pan.
Cook out to 85ºC.
Rhubarb
Method
Heat all ingredients in the poaching
liquor and ensure sugar is all
dissolved
Cut up rhubarb into desired size
peices
Place rhubarb into poaching
liquor and place a place a peice of
greaseproof on the surface on the
liquid
Cook the rhubarb on a gentle heat
until a knife just goes through,
remove from heat and cool.
Mousse:
Pour anglaise onto chocolate and
blend to create emulsion.
Add yoghurt powder to chocolate
emulsion and blend to combine.
In a kitchen aid blend together the
cream and instangel and whip to soft
peaks
In stages combine the whipped
cream with the chocolate emulsion.
Allow to cool slightly before placing
mixture into tart cases.
4
Raspberry, rhubarb and white chocolate hearts | Valentine's day recipe Raspberry, rhubarb and white chocolate hearts | Valentine's day recipe 5

Trio of tarts
A trio of tarts, each bursting with vibrant and delicious flavour. From zesty lemon and
thyme to luscious raspberry and pistachio, and soft cherry and Tonka - there's a little
something here to satisfy any taste bud.
Lemon and thyme
Lemon curd
Ingredients
180g caster sugar
10g Sosa Natur Emul
300g Leonce Blanc lemon
puree
17g Sosa Fruit Pectin NH
348g water
140g butter
5g Sosa Natural lemon paste
Method
Mix sugar with Natur Emul
and Fruit Pectin NH in a
bowl.
Heat water with lemon
puree at 40ºC.
Sprinkle the mix of solids to
the saucepan, stirring until it
is well dissolved. Once well
integrated, heat up to 85ºC
while stirring.
Remove from heat and let
cool to 40ºC.
Add butter and Lemon
Paste and emulsify with
a hand blender. Cling film
and let set overnight in the
fridge.
Thyme Tuile
Ingredients
Anglaise:
25g butter
50g icing sugar
38g egg white
50g plain flour
2g SOC chef dried thyme
Rainbow Dust leaf green
colouring progel (tip of a
knife)
Method
Anglaise:
Combine icing sugar, egg
white, flour, thyme and
colouring.
Slowly pour in melted butter
and place in fridge to cool.
Spread into tuile mould and
bake at 160c for 6 minutes.
Chantilly
Ingredients
200g double cream
20g caster sugar
Method
Whip together on kitchen
aid until soft peaks.
Place in piping bag ready for
plating.
Raspberry and pistachio
Crunchy
pistachio praline
Ingredients
100g Belcolade Cacao-Trace
white chocolate
150 Irca praline delicrisp
25g Sosa pistachio paste
Method
Melt and temper white
chocolate.
Add praline and pate and
mix fully to combine.
Pipe into tart cases and
allow to set.
Pistachio mousse
Ingredients
250g double cream
55g water
50g Irca neutral mousse
75g Irca pure pistachio
paste 100%
Method
Anglaise:
Blend the water, pistachio
paste and neutral mousse
powder together.
Whip the cream to soft
peaks.
Add the pistachio mix and
whip to combine.
Place mixture into a piping
bag and pipe on to of
praline.
Raspberry gel
Ingredients
400g Boiron raspberry
puree
100g stock syrup
20g Sosa gel crem cold
Method
Blend all ingredients
together with a hand
blender.
Leave to allow hydrate for a
minimum of 30 minutes.
Blend again to achieve
smooth and glossy finish.
Raspberry
Meringue
Ingredients
150g raspberry puree
(boiron)
50g water
20g Sosa albumina
200g caster sugar
Method
In a kitchen aid, whisk
together the raspberry pure,
water and albumina until
starts to forma meringue
like texture and doubles in
size.
Then slowly start sprinkling
in the sugar and whisk for a
further 5 minutes.
Pipe meringue kisses on to
dehydrator tray and dry
at 50c for 8 hours (size
dependant).
Cherry and tonka
Cherry
chocolate tart
Ingredients
70g milk
160g double cream
1 whole egg
220g Belcolade Cacao-Trace
white chocolate
25g joypaste cherry
Method
Bring to the boil the milk
and cream.
Gently whisk on to egg and
back into the pan and cook
out to 85c pour cooked
anglaise on to chocolate and
cherry paste and allow to
melt for a couple of minutes.
Blend mixture all together
to create emulsion.
Pour into tart cases and
allow to set.
Tonka cream
Ingredients
270g Milk
80g Cream
54g egg yolk
25g sugar
25g Sosa Gelcrem Hot
90g Belcolade Cacao-Trace
white chocolate
1 Prova Gourmet tahitian vanilla pod
1x SOC Chef grated tonka bean
Method
Assembly
Place the raspberry
meringue pieces onto the
filled tart and dot with
raspberry gel.
Heat the milk and cream and infuse the vanilla and tonka bean for minimum 1 hour.
Add all the rest of the ingredients except the chocolate and bring to the boil.
Once boiled poured over chocolate and leave a few minutes to allow to melt the chocolate.
Fully mix together and ensure combined.
Place cling film on the surface and allow to cool.
Once cooled remove the vanilla pod and beat back to a pliable consistency.
Place mixture in a piping bag with a nozzle ready for plating.
Blend mixture all together to create emulsion.
Pour into tart cases and allow to set.
6 Trio of tarts | Valentine's day recipe
Trio of tarts | Valentine's day recipe 7

Roasted focaccia bread
Complete with a golden crust, airy texture, sprinkle of sea salt and
scoop of truffle butter, this warming focaccia bread is just the ticket
for Valentine's sharers. Serve with Filippo Berio's extra virgin olive
oil and tangy gran cru balsamic vinegar to embrace the full flavour
of this satisfying platter.
Focaccia bread
Ingredients
300g strong bread flour, plus extra for dusting
1 tsp table salt
30ml Filippo Berio extra virgin olive oil,
plus 30ml for drizzling
7g instant dried yeast
1 tbsp flat-leaf parsley, finely chopped
1 tbsp rosemary, finely chopped
10g roasted smoked garlic
1 red pepper
1 red onion, thinly sliced
1/2 courgette
1 tsp flaky sea salt
4 basil leaves
Roasted vegetable Focaccia with
truffle butter and dipping oils
Truffle butter
Ingredients
450g unsalted butter, softened
1 tbsp smoked paprika
1 tbsp fennel seeds
1 tsp sea salt
2 tbsps chives, finely chopped
2 tbsps thyme, finely chopped
1 tbsp dried oregano
1 tsp Black Truffle Olive Oil
Method
In a mixing bowl, combine all ingredients, and mash together.
Put butter on parchment paper or into plastic wrap, wrap it up,
and form into a log shape.
Chill in refrigerator or freezer until it sets.
Assembly
Tear and share platter with sea salt topped truffle butter,
Filippo Berio olive oil and gran cru balsamic vinegar dips at the side.
Method
Mix together the flour and table salt in a bowl.
In a jug, combine 150ml tepid water with the olive oil and yeast and mix together. Make a well
in the flour and pour the liquid into the well. Mix to form a soft dough that leaves the sides
of the bowl. Using a standard mixer fitted with a dough hook, knead for 7-10 minutes, until
smooth.
Lightly grease the inside of a bowl with oil, place the dough in it and cover the bowl with lightly
oiled clingfilm. Leave to rise in a warm place until the dough has doubled in size.
Once the dough has risen, add the chopped herbs to the bowl and knead them through the
dough.
Turn out the dough onto a floured work surface and roll it out into a large rectangle.
Roast the peppers, cherry tomatoes and the onion, courgette and two-thirds of the olive oil,
with a good sprinkling of salt and pepper. Remove once coloured.
Press into the dough and place on a well-floured baking tray shaped like a heart, cover loosely
with oiled clingfilm and leave in a warm place to prove for 30 minutes, Sprinkle with salt and
some olive oil.
While the dough is proving, preheat the oven to 220°C with a heavy baking tray inside. After
20 minutes, drizzle the remaining olive oil on the tray and place it back in the oven.
Carefully remove the hot, oiled tray from the oven and slide the proved dough onto it. Turn
the oven down to 210°C and bake for 15 minutes. Remove from the oven, top with the basil
leaves and drizzle with the honey and return to the oven for a further 10 minutes.
Remove from the oven and leave to cool slightly before serving.
8 Roasted focaccia bread | Valentine's day recipe
Roasted focaccia bread | Valentine's day recipe 9

Caprese salad
Vanilla bean, Amarena cherry
A vibrant, palate-cleansing dish, this caprese salad is served with a
lemon, yuzu and olive oil sorbet and complete with basil olive oil.
Delicious as a starter, side or snack.
Ingredients
480ml water
480g sugar
2 tbsp vodka
240ml Filippo Berio extra
virgin olive oil
60ml lemon juice, freshly
squeezed
30ml Sosa yuzu paste
1 zest lemon
10g lemon verbena, fresh
leaves
2 egg whites, lightly
whipped
Method
Combine the vodka, water, sugar, lemon verbena, lemon juice
and zest together in a liquidiser. Blitz together, then gradually
add the olive oil until the mixture forms an emulsion.
Transfer the sorbet mixture from the liquidiser to an ice
cream maker and churn. Stop the machine three quarters of
the way through the churning process and remove the sorbet,
placing it in a freezable container. Mix through the egg whites
and store in the freezer until ready to serve.
Assembly
Present the salad, with generous slices of beef tomato and
Burrata cheese intertwined, drizzle with Filippo Berio basil
infused oil (also the salad, can be spiced with chilli infused oil),
place a quenelle of the lemon sorbet in the centre and serve
with a selection of micro herbs.
and pistachio ice cream
White base
Ingredients
671g whole milk (3.5% fat)
104g double cream (48% fat)
137g sugar
14g dextrose
33g spray dried glucose
36g skimmed milk powder
5g stabiliser
Total 1000g white base
Method
Pasteurise in the usual way,
using the low pasteurising
program setting.
Vanilla bean,
Amarena cherry
and pistachio
Ingredients
5000g white base
100g Prova Gourmet vanilla paste
Irca Joyfruit Amarena cherry
variegato, as desired
Pistachio nuts, chopped,
as desired
Method
Blend the vanilla paste into
the white base.
On extraction, ripple in the
Amarena cherry and chopped
pistachio nuts.
Sprinkle any remaining pistachio
nuts on top.
10 Caprese salad | Valentine's day recipe
Vanilla bean, Amarena cherry and pistachio ice cream | Valentine's day recipe 11

Three-way pork platter
Succulent pork belly, crispy pork beignets and a mouth-watering
caramelised onion sausage roll served with a selection of accompaniments
that create a medley of bold flavour and comforting texture. This delicious
platter is a satisfying dish for any occasion.
Belly
pork
Ingredients
800g pork belly – skinned &
thinly sliced
100g onion – peeled &
finely sliced
100g carrot – peeled &
finely sliced on the diagonal
100g white cabbage – sliced
Marinade
40g gochugaru
30g gochujang
60ml soy sauce
30ml mirin
90ml apple juice
20ml sesame oil
60g garlic purée
60g ginger purée
20g Essential Cuisine Asian
Aromatic Base
Method
Place the pork, onion,
carrot, cabbage and all
the marinade ingredients
in a bowl, mix gently but
well. Cover and place in
the fridge overnight to
marinate.
Place two large frying pans
over a medium heat, add
the pork with a little water,
cooking for 20 minutes
stirring occasionally until
cooked.
Serve.
Pork cheek
beignets
Ingredients
12 pork cheeks
salt
½ onion, chopped
1 carrot, chopped
1 sprig of thyme
400ml of brown chicken stock
20g Essential Cuisine Street Food Chef
Spicy persian seasoning
Trisol batter
100g Sosa Trisol
300g self-raising flour
Sparkling water
Method
Preheat the water bath to a temperature of 80⁰C.
Rub a little salt into the pork cheeks.
Place a large frying pan over a high heat. When it
becomes very hot, add the pork cheeks and fry until
golden brown on both sides, then remove from the
pan and set aside to cool.
Place the chopped onion and carrot in the hot pan.
Cook until caramelised, then mix in the thyme and
the chicken stock. Bring to boil and simmer until the
liquid is reduced by half add the Essential Cuisine
Spicy Persian seasoning. Allow to cool.
Seal the pork cheeks in a vacuum bag with the liquid.
Place the bag in the water bath and leave to cook for
8 hours.
Drain the liquid from the vacuum bag into a
saucepan, reserving the pork cheeks.
Mix all ingredients to make a Trisol batter and rest
for a minimum of 2 hours.
Then roll the pulled pork cheeks into small portion
sizes.
Coat the pork cheek ball in the mixture and fry it at
190ºC.
Remove from the oil, pay dry and sprinkle with sea
salt before serving.
Caramelised onion
sausage roll
Ingredients
6 pork sausages
2 tbsp homestead smokery
bacon jam
1 tsp wholegrain mustard
1 tbsp chopped thyme
320g sheet puff pastry
1 beaten egg
½ tbsp SOC Chef poppy seeds
Method
Heat the oven to 200ºC.
Squeeze the meat from the
sausages into a bowl and mix
with the chutney, mustard and
thyme.
Roll out the pastry.
Arrange the sausage meat down
the centre of the pastry. Use the
egg to brush along the bottom
of the pastry. Bring the pastry
around the meat, and seal the
edges with a fork, then cut into
eight.
Brush with a little more egg and
sprinkle with the poppy seeds.
Transfer to a lined baking sheet
and cook for 25
s or until golden.
Assembly
Plate the platter with freshly
roasted brown sugar and
mustard glazed ham, cooked
butchers chipolata sausages
rolled in Korean bbq paste and
hilltop honey, Irca focaccia bread
and Karamix chutneys.
12
Three-way pork platter | Mother's day recipe Three-way pork platter | Mother's day recipe 13

Like a tart
Vanilla
meringue
Vanilla mascarpone
chantilly cream
A dessert that's as luxurious as it is intricate, a delectable vanilla rice pudding
ring is topped with sweet almond and decorated with raspberry jelly ravioli,
vanilla mascarpone chantilly quenelles and vanilla meringue. Complete with
fresh forest fruits and fruit sauce for a dessert that will delight in every way.
Vanilla rice pudding
Ingredients
35g short grained rice
175g full fat milk
1 pinch of salt
1 Prova Gourmet Madagascar vanilla bean
125g full fat milk
30g egg yolks
1 Prova Gourmet Madagascar vanilla bean
Almond sweet paste
Ingredients
175g butter
2g salt
100g icing sugar
35g ground almonds
2g Prova Gourmet vanilla powder
250g flour
50g eggs
Ingredients
75g egg whites
150g icing sugar
1g Prova Gourmet vanilla powder
Method
Combine the egg whites with the
icing sugar and then place the
bowl onto a bain marie heated
to 60°C. Continue to mix the
mixture. Whisk the mixture until
completely cold then add the vanilla
powder. Using a piping bag fitted
with a plain nozzle number 18, pipe
onto a "silpat" points. Dry out the
meringues in an oven at 100°C for
1 hour 30 minutes then stock in a
dry environment for the finishing.
Ingredients
700g cream
100g mascarpone
50g icing sugar
1 Prova Gourmet Madacascar
vanilla beans
Method
Cut the vanilla bean into two and
scrape the interior in order to
use only the seeds of the vanilla.
Combine the grains with the
remaining ingredients then whisk
in a mixer to consistence and use
immediately.
Assembly and finishing
On a plate, place the ring of rice
pudding in the centre then place the
ring of almond sweet paste. Position
on the almond paste 3 quenelles
of the vanilla mascarpone chantilly
and the 3 raspberry jelly ravioli.
Complete the plate with some of
the small meringues and some fresh
red forest fruits. Finish with some
points of fruit sauce and some gold
leaves.
35g sugar
21g gelatine mass (3g 200 bloom gelatine
mass and 18g water)
Method
In a mixing bowl with a paddle attachment, rub
together all ingredients except for the eggs.
Method
In a saucepan, cook the rice twice, starting
from cold water and bringing to the boil.
Heat the milk with the salt, cut and scraped
vanilla bean and the cold cooked rice. Cook
the rice in a fan forced oven at 180°C for
25 to 30 minutes until all liquid has been
absorbed. Using the second quantity of
milk, make a crème anglaise by heating
the milk and infusing the cut and scraped
vanilla bean. Pour the vanilla and milk over
the mixture of egg yolks and sugar beaten
together.
Cook the anglaise to 85°C then add the
gelatine mass. Combine the cooked rice
with the anglaise which has started to set
then pour this mixture into a ring of 11 cm
in diameter and 1.5 cm high. (A ring of 8
cm placed into the centre to form a ring.)
Stock in the refrigerator for the assembly.
piping bags and pipe into egg moulds
(greased) place the raspberry gel insert
into the centre of the marshmallow before
sealing moulds together.
Add the eggs at the end then finish mixing the
paste without overworking. Stop the mixer
once the paste is homogenous. Cover the paste
with film and stock in the refrigerator at 4°C.
Once completely cold, roll out the paste to
2.5 mm and cut out discs of 11 cm in diameter.
Remove the centre of each disc with a cutter of
8 cm. Bake in a fan forced oven at 160°C on a
"silpain" sheet for 12 min. Stock the baked paste
in a dry environment.
Raspberry jelly
Ingredients
250 g raspberry puree
15 g vegetable gelatine
Method
Heat the raspberry puree then add the
vegetable gelatine and bring to the boil. Pour
a thin coat of the jelly onto an oiled tray. Cut
out the raspberry jelly with a plain 6 cm cutter.
Place a ball of the vanilla mascarpone cream
in the centre and fold the jelly as for a ravioli.
Stock for the finishing.
14 Like a tart | Mother's day recipe
Like a tart | Mother's day recipe 15

Raspberry eclair
Fill crisp choux pastry with a fresh and tangy raspberry curd, crown
with a glossy raspberry glaze and complete with a golden crumble.
The delicious berry flavour is the ideal sweet treat to share with
someone special.
Creme brulee tartlet
Sweet apples blended with warm aromatic spices sit in a crisp
pastry shell. Top with silky creme brulee to create an unforgettably
tasty sweet dish.
Raspberry curd
Ingredients
50g sugar
1 gelatin sheet
1/2 lemon
300g frozen raspberries, defrosted
3 large egg whites
10ml water
40g unsalted butter, soft
Method
Pour gelatin in a small container and
add water; set aside.
Puree raspberries in a blender. Strain
to remove seeds.
Pour raspberry puree in a saucepan.
Add egg whites, lemon juice and
sugar.
Whisk raspberry mixture for 1
minute. Place over heat and whisk
vigorously to 82°C or until mixture
develops bubbles on side of pan.
Raspberry glaze
Ingredients
250g Belcolade Cacao-Trace
white chocolate
100ml cream
10ml natural raspberry extract
10g unsalted butter
3 drops Rainbow Dust ProGel red
food colour gel
Golden chocolate crumble
Method
Combine cream and raspberry
extract and bring to a boil.
Melt white chocolate, remove from
heat.
Add cream mixture and butter.
Add food colouring, blend until
smooth.
Filling
Use 6 Pidy éclairs 13cm or 16cm
Insert 2 – 3 holes in the bottom of
each éclair.
Fill the éclairs with the raspberry
curd.
Dip the top side of each éclair in the
glaze and refrigerate for 10 minutes.
Decorate with some golden
chocolate crumble or raspberry
meringue crumble .and Karamix
chutneys
Ingredients
50g unsalted butter
500g cooking apples, peeled, seeds
removed and roughly chopped
30g Essential Cuisine Persian
Seasoning
20g golden caster sugar
72x 8cm Pidy trendy round and
sweet tartlets, approximately,
according to fill
340g Essential Cuisine Crème
Anglaise Mix
1litre full fat milk
1litre double cream
Caramel sauce
Method
Heat the butter in a thick bottomed pan, cook the apple until starting
to soften.
Stir in the seasoning and sugar, mix well, cook for 5 minutes, stirring
occasionally. Take off the heat and spoon equally into the tartlet bases.
Whisk the Crème Anglaise Mix with the milk and cream in a suitable
thick bottomed pan.
Bring to the boil whisking continuously, simmer for 2 minutes, remove
from the heat and allow to cool slightly.
Gently pour into the tartlets covering the compote, place into the
fridge to cool.
When set, remove from the fridge and drizzle with the caramel sauce,
serve with your choice of garnish.
Remove from heat and add gelatin
mixture. Whisk to combine.
Allow to cool to 48°C.
Add butter and stir using a spatula.
Pour in a dish and place in the
refrigerator for at least 4 hours.
16
Raspberry eclair | Mother's day recipe Creme brulee tartlet | Mother's day recipe 17

Oxtail tacos
Melt-in-the-mouth flavours to savour, delicately flavoured
oxtail is blended with sticky black rice and served in soft,
warm tacos. Comfort food with a gourmet delivery that's
far too delicious to resist.
Wild strawberry
and almond ice cream
White base
Oxtail
(Sous vide)
Ingredients
2 oxtail, cut into individual vertebrae
3 tbsp smoked paprika
1 tbsp SOC Chef ras el hanout
2 garlic cloves, crushed
500ml Essential Cuisine beef stock
1 tsp white pepper
1 dash oil
Ingredients
671g whole milk (3.5% fat)
104g double cream (48% fat)
137g sugar
14g dextrose
33g spray dried glucose
36g skimmed milk powder
5g stabiliser
Total 1000g white base
Method
Pasteurise in the usual way, using the low
pasteurising program setting.
Method
Preheat the water bath to 80°C.
To begin, add a dash of oil to a hot pan and individually colour the
oxtail pieces until they have a nice dark golden exterior and the fat
has rendered. Remove from the pan and allow to cool.
Rub the paprika, ras el hanout, garlic and white pepper all over
the oxtail pieces and add to vacuum bags, poor over the Essential
Cuisine beef stock. Seal using the vacuum packer and cook in the
water bath for 8–10 hours, until the meat is falling off the bone.
Once cooked, remove the oxtail from the water bath and allow to
cool slightly. Pick the meat from the bones, keeping it in nice chunky
pieces. Chill in the fridge while you prepare the other elements.
Keep some of the stock to stir through the meat before serving to
enhance flavour and texture.
Sticky
black rice
Ingredients
2 ltrs chicken
stock
1 onion
Filippo Berio olive oil
300g black rice
Method
Simmer your chosen stock. Peel and finely chop the onion and celery, then place in a large casserole
dish on a medium heat with one tablespoon of olive oil. Cook for 10 minutes, or until soft but not
coloured, stirring occasionally.
Stir the rice into the veg to toast for 2 minutes, then pour in the wine. Let it cook away, then pour
in the stock, cover and simmer for 1 hour, or until the rice is cooked, stirring occasionally and
adding splashes of water, if needed.
Wild strawberry
and almond
Ingredients
5000g white base
300g Rubicone almond paste
Method
Blend the almond paste into the white base.
On extraction, ripple in the wild strawberry variegate.
½ bunch thyme
100ml of
red wine
Assembly
Place your taco shells into the holder, place on the base the black rice and olive salad, sprinkle the
warmed oxtail meat and dot with tomato concasse, sour cream and Welsh homestead smokery
habanero jam.
Rubicone wild strawberry
variegato, as desired
Complete with fresh strawberries and a sprinkle of almond flakes.
18
Oxtail tacos | Mother's day recipe
Wild strawberry and almond ice cream | Mother's day recipe
19

Apple, walnut
Rosé wine sorbet
and fig ice cream
White base
Ingredients
Method
Ingredients
671g whole milk (3.5% fat)
104g double cream (48% fat)
137g sugar
14g dextrose
Method
Pasteurise in the usual way, using the low
pasteurising program setting.
750g Rubicone Happy Hour
sorbet base mix
750g sugar
2.5 litres rosé wine
2.5 litres water
Blend the ingredients together until all the sugar has dissolved.
Allow mix to rest for 20 minutes.
Transfer mix to the batch freezer.
33g spray dried glucose
36g skimmed milk powder
5g stabiliser
Total 1000g white base
Apple, walnut
and fig
Ingredients
5000g white base
320g Irca green apple paste
500g Irca Joypaste walnut paste
Irca Joyfruit green fig variegato, as desired
Method
Blend the apple and walnut paste into the white base.
On extraction, ripple in the Joyfruit green fig variegato.
Top with chopped walnuts and fresh fig pieces.
20
Apple, walnut and fig ice cream | Mother's day recipe
Rosé wine sorbet | Mother's day recipe
21

All cocoa cheesecake
Dive into the chocolate-lover's dream with this all cocoa cheesecake.
A dark, crunchy cocoa base is topped with a light Crimson Red
cocoa cheesecake and complete with Rose Blush cocoa meringues.
This decadent masterpiece is feast for the eyes and taste buds.
Cocoa crunch base
Cocoa cheesecake
Cocoa meringue
Carrot cake cheesecake
Infused with warming spices, topped with a cloud of chantilly cream
and complete with a white chocolate carrot. This playful dessert
captures springtime charm and delivers exceptional flavour.
Spiced cheesecake
Chantilly
Garnish
Ingredients
Shortbread crumble:
100g plain flour
50g deZaan Carbon black cocoa
powder
100g butter
50g caster sugar
1g salt
125g melted butter
Method
Shortbread:
Add all ingredients to a kitchen aid
with a paddle attachment and bring
together until a dough forms. Wrap
and chill the dough for 1 hour.
Grate the dough on to a silcione
mat and bake at 160°C. During
baking, use a dough scraper to break
up the shortbread so it resembles a
crumble like texture.
Once cooled pour over the melted
butter, mix thoroughly and push
firmly into base on ring.
Ingredients
350g cream cheese
100g icing sugar
60g deZaan Crimson Red cocoa
powder
150ml double cream (semi whipped)
Method
In a kitchen aid, beat together the
cream cheese icing sugar and cocoa
powder until all full combined.
Remove from the machine and fold
through the whipped cream.
Place mixture into desired ring or
mould and allow to firm up in the
fridge (2 hours)
Remove ring and cut to desired size.
Ingredients
100g water
10g Sosa albumina
10g deZaan rose blush cocoa
powder
150g caster sugar
Method
In kitchen aid, whisk together the
water and albumina until a meringue
starts to form .
In a seperate bowl combine sugar
and cocoa powder then slowly start
to add to meringue mixture and
whisk for 5 minutes until meringue
fully formed.
Pipe into desired shape on to a
dehydrator tray and dry for 6 hours.
Assembly
Plate the platter with freshly roasted
brown sugar and mustard glazed
ham, cooked butchers chipolata
sausages rolled in Korean bbq paste
and hilltop honey, Irca focaccia bread
and Karamix chutneys .
Ingredients
350g cream cheese
100g icing sugar
3g ground cinnamon
3g ground ginger
7g Prova Gourmet vanilla paste
150ml double cream (semi whipped)
Method
In a kitchen aid, beat together the
cream cheese icing sugar, vanilla and
spices until all full combined.
Remove from the machine and fold
through the whipped cream.
Place mixture into desired ring or
mould and allow to firm up in the
fridge (2 hours)
Remove ring and cut to desired size.
Ingredients
200g double cream
75g caster sugar
2g Prova Gourmet vanilla paste
Method
Whisk all ingredients to semi
whipped and pipe on tope of
cheesecakes
Assenbly
Barbara Decor Orange coloured
white chocolate carrot 336 pieces
Garnish
Assembly
Crimson red cocoa powder dusting.
22
All cocoa cheesecake | Easter recipe Carrot cake cheesecake | Easter recipe 23

Easter egg dessert
Indulge in a dessert that tastes as stunning as it is scrumptious!
Savour the tropical tang of passion fruit and mango wrapped in a light
chocolate mousse and cocooned in a glossy milk chocolate shell. Serve atop
a crispy fruit and feuilletine base for a delectable dessert that all will enjoy.
Raspberry marshmallow eggs
An enchanting dessert that's full of flavour and delightfully seasonal.
A vibrant and zingy raspberry gel is encased in a soft, egg-shaped
marshmallow that's sits on a fragrant vanilla and anise nest.
Complete with a sprinkle of crunchy raspberry pieces.
Dark
chocolate
mousse
Mango and
passion fruit
insert
Passionfruit and
mango feuilletine
base
Raspberry
Marshmallow
Raspberry
Gel
Vanilla and
anise nest
Ingredients
250g milk
10g Sosa Instangel
280g Belcolade Cacao-Trace
70% dark chocolate
500g whipping cream
Method
Heat the milk and add the Instangel.
Gradually combine the hot milk
with the melted couverture, taking
care to form a completely smooth
emulsion.
Immediately mix using an immersion
blender to make a perfect emulsion.
Once the mixture is at 40°C,
combine with the whipping cream,
which has been whipped until it has
the texture of a mousse.
Ingredients
250g Leonce Blanc
passionfruit puree
250g Leonce Blanc mango puree
150g stock syrup
28g Sosa gel crem cold
Method
Blend all ingredients together with a
hand blender.
Leave to allow hydrate for a
minimum of 30 minutes.
Blend again to achieve smooth and
glossy finish.
Freeze in small sphere mould for
mousse inserts.
fridge (2 hours)
Remove ring and cut to desired size.
Ingredients
20g Sosa mango crispies
20g Sosa passionfruit crispies
150g DGF royaltine
250g Belcolade Cacao-Trace milk
chocolate
7.5g Prova Gourmet rum fusion
Method
Blitz lightly the crispies and
feuilletine to create a finer crumb.
Melt the chocolate and cocoa butter
and combine to 30°C.
Mix with the crumb mixture and
shape into desired shape.
Assembly
Belcolade Cacao-Trace milk
chocolate shell.
Food colours- gold cake drip.
Create the shells.
Make the passionfruit and mango
insert and get them frozen (keep
some mixture back for plating).
Make the mousse and pipe into
shells, place insert in the centre of
mousse and allow mousse to set.
Once set gently heat one side of the
shell and seal to halves together.
Ingredients
Marshmallow:
70g raspberry puree (1)
30g water (1)
10g Sosa albumina
200g sugar
40g Boiron raspberry puree (2)
40g water (2)
6 leaves bronze leaf gelatine
Dusting (equal quantities
of each):
Sosa raspberry powder
Icing sugar
Cornflour
Method
In a kitchen aid, whisk together
raspberry puree (1), water (1) and
albumina until a meringue starts to
form.
Soak the gelatine.
In a pan bring to the boil the sugar,
raspberry puree (2) and water (2) and
heat to 118c.
Slowly and carefully pour sugar syrup
into the meringue mix on medium
speed until all incorporated.
Using the residual heat from the pan
melt the gelatine and slowly add this
the the meringue aswell.
Ingredients
400g Boiron raspberry puree
100g stock syrup
20g Sosa gel crem cold
Method
Blend all ingredients together with a
hand blender.
Leave to allow hydrate for a minimum
of 30 minutes.
Blend again to achieve smooth and
glossy finish.
Pipe into a small sphere silicone
mould and free for the insert into
marshmallow.
Ingredients
270g milk
80g cream
54g egg yolk
25g sugar
25g Sosa Gelcrem Hot
90g Belcolade Cacao-Trace white
chocolate
1 Prova Gourmet tahitian vanilla pod
2x SOC Chef star anise
Method
Heat the milk and cream and infuse the
vanilla and star anise for minimum 1
hour.
Add all the rest of the ingredients
except the chocolate and bring to the
boil.
Once boiled poured over chocolate
and leave a few minutes to allow to
melt the chocolate.
Fully mix together and ensure
combined.
Place cling film on the surface and allow
to cool.
Once cooled remove the star anise and
vanilla pod and beat back to a pliable
consistency.
Garnish
Make bases for eggs to stand on.
Leave to whisk for 15 minutes.
Remove and place marshmallow into a
piping bags and pipe into egg moulds
(greased) place the raspberry gel insert
into the centre of the marshmallow
before sealing moulds together.
Assembly
Sosa raspberry crispies
24
Easter egg dessert | Easter recipe Raspberry marshmallow eggs | Easter recipe 25

Pulled beef brisket flat bread
Sink your teeth into this tender pulled beef brisket on warm
flatbread with the crunchy zing of tangy pickled onions.
A dish where hearty comfort food is perfectly balanced
with a burst of fresh flavour.
Red rice salad
Bold flavour and vibrant colour combine in this truly delectable
salad. Nutty red rice pairs with sweet roasted plums,
complemented with a tangy blue cheese crumb to create a
flavour sensation that can be enjoyed by all.
Pulled beef brisket
Flat bread
Pickled onions
Red
rice
Balsamic roasted
plums
Blue cheese
crumb
Ingredients
1kg brisket – trimmed
50g Essential Cuisine
BBQ Seasoning
200ml coffee
56g Essential Cuisine
No1 Beef Gravy
5g smoked Sosa powder
Method
Mix the BBQ Seasoning with the
coffee and the smoked powder.
Place the brisket in a slow cooker &
pour over the BBQ, smoked, coffee.
Cook on high for 4 hours.
Remove the brisket from the
cooking liquid & shred. Place in a
medium saucepan. Top the cooking
liquid to 800ml in a small saucepan,
add the No1 Beef Gravy, whisk
together over a medium heat. Keep
whisking until thickened.
Ingredients
200g/7 plain or wholemeal flour
¼ tsp salt
100ml/3½ warm water
2 tbsp Fillippo Berio olive oil plus
extra for cooking
Method
Place the flour and salt in a large
bowl and pour the water bit by bit.
Mix the water and flour mixture
together.
Add the Fillippo Berio olive oil and
knead the dough.
Knead the dough for 5 minutes.
Leave the dough to stand for about
30 minutes.
Divide the dough into 4/6 balls.
On a clean surface, roll each ball of
dough one at a time
Pick up and move round the
flatbread often so you know it hasn’t
stuck. Don’t worry if they aren’t
perfect circles.
Heat a large frying pan over a
medium heat. Take a sheet of
kitchen paper and rub a little oil
onto the surface of the pan. Cook
each flatbread for about 2 minutes
on one side.
Flip the flatbread over using tongs
and then cook for a couple of
minutes on the other side.
Ingredients
300ml white wine vinegar
3 tbsp golden caster sugar
1 tbsp sea salt flakes
6 black peppercorns
6 coriander seeds
1 SOC Chef star anise
1 bay leaf
3 small red onions, sliced into rings
Method
Pour the vinegar into a pan, add the
sugar, sea salt, the spices and bay
leaf, and bring to a simmer. After 1
min, check that the sugar and salt
have dissolved. Remove from the
heat.
Boil the kettle. Put the onion slices
in a colander. Pour over the hot
water from the kettle and drain well.
Pack the onion rings into a 500g
sterilised jar Pour over the warm
vinegar and seal. Cool, then chill and
leave to pickle for 2 hrs.
Assembly
Place the warm flat bread on your
plate and spread the spicy hummus
over the top, before arranging the
brisket, chutney and pickled onions,
finish with micro herbs and a drizzle
of chilli oil insert and get them
frozen (keep some mixture back for
plating).
Ingredients
700g Riso Gallo red rice
2 tbsp olive oil
80g diced shallot
10g sliced ginger
10g red chilli
50g soy sauce
100g water
10g tomato paste
50g sliced spring onion
Method
In a wok, gently fry the shallots,
ginger and red chilli in the olive oil
for a couple of minutes.
Add the soy sauce, water, tomato
paste.
Once rice has absorbed all liquid,
add the spring onions, and remove
from heat.
medium saucepan. Top the cooking
liquid to 800ml in a small saucepan,
add the No1 Beef Gravy, whisk
together over a medium heat. Keep
whisking until thickened.
Ingredients
100ml water
100ml balsamic vinegar
6 tbsp demerara or golden caster
sugar
10 peppercorns
1 vanilla bean, split
500-600g small whole plums
a few sprigs of rosemary
Method
Preheat oven to 200°C. Whisk
together the water, vinegar, 4
tablespoons of sugar, and the
peppercorns to dissolve the sugar.
Split the vanilla pod and scrap the
seeds into the mixture, then place
the bean in also.
Put the plums into a dish.
Pour over the liquid, then sprinkle
over the rest of the sugar. Add a
couple of sprigs of rosemary.
Bake for 20-30 minutes.
Use a slotted spoon to remove the
plums carefully to a serving dish.
Pour the liquid into a non-reactive
pan, discarding the rosemary sprigs
and vanilla pod. Boil vigorously to
reduce to a syrupy consistency (you
probably need to reduce it by about
half).
Pour over the plums and leave to
cool.
Ingredients
100g blue cheese
175g panko breadcrumbs
20g chopped parsley
½ tsp garlic powder
2 tbsp olive oil
Method
Mix all ingredients together in a
bowl with a spoon.
Make sure all ingredients are mixed
together and resemble a chunky
crumb.
Assembly
Mix all the rice well with the blue
cheese crumb and olives, season
with rock salt and black pepper,
place in a bowl and arrange the
plums on the top of the rice, drizzle
with a chilli oil and garnish with
micro herbs.
Make the mousse and pipe into
shells, place insert in the centre of
mousse and allow mousse to set.
Once set gently heat one side of the
shell and seal to halves together.
Make bases for eggs to stand on.
26
Pulled beef brisket flat bread | Easter recipe Red rice salad | Easter recipe 27

Stuffed lamb shoulder
Cosy up with this hearty dish, where lamb shoulder meets sweet caramelised onions,
alongside wholesome braised barley and cauliflower in a creamy mornay sauce.
This outstanding meal promises delicious indulgence in every bite.
Lamb shoulder
Ingredients
40ml olive oil
40g Essential Cuisine Lamb Glace
2x1.5kg boned and rolled shoulders of lamb
black pepper
200g peeled and roughly chopped shallots
2 peeled and roughly chopped garlic cloves
2cm peeled fresh ginger, roughly chopped
2 crushed lemon grass stalks
4 kaffir lime leaves
40g Essential Cuisine Asian Aromatic Base
1ltr warm water
125g Essential Cuisine Premier Lamb Jus
2tbsp chopped coriander
Caramelised onions
Ingredients
2 tbsp olive oil
3 large red onions,
sliced pinch of salt
2 tbsp soft brown sugar
1-2 tbsp balsamic vinegar
Method
Heat the oil in a large deep frying pan over a low heat.
Add the onions with a generous pinch of salt and cook slowly for 30-40
mins. Stir occasionally to prevent them from sticking or burning until
they become soft and golden. If the onions start to catch, add a splash
of water to the pan and mix well.
Add the sugar and vinegar to give them a sweet, slightly sharp chutney
flavour. Keep cooking on a low heat for another 5 mins, stirring
occasionally until the mix is sticky, the sugar has dissolved and the
vinegar has reduced.
Caramelised onions
Ingredients
2 tbsp olive oil
3 large red onions,
sliced pinch of salt
2 tbsp soft brown sugar
1-2 tbsp balsamic vinegar
Method
Heat the oil in a large deep frying pan over a low heat.
Add the onions with a generous pinch of salt and cook slowly
for 30-40 minutes. Stir occasionally to prevent them from
sticking or burning until they become soft and golden. If the
onions start to catch, add a splash of water to the pan and
mix well.
Add the sugar and vinegar to give them a sweet, slightly sharp
chutney flavour. Keep cooking on a low heat for another 5
mins, stirring occasionally until the mix is sticky, the sugar has
dissolved and the vinegar has reduced.
Braised barley
Ingredients
250g of pearl barley
600ml of lamb stock, there should be enough leftover from
braising the lamb
1 onion, finely chopped
1 bunch of parsley, finely chopped
1/2 lemon, juiced
1 knob of butter
Method
Gently fry the onion in a pan until soft then add the pearl
barley.
Pour in the lamb stock, bring to the boil and gently simmer
until all the lamb stock has been absorbed.
Stir in the parsley and lemon juice right at the end of cooking
mins, stirring occasionally until the mix is sticky, the sugar has
dissolved and the vinegar has reduced.
Assembly
Place the braised barley in a ring on the plate and top with
roasted thinly sliced oven roasted potatoes, place the lamb,
spoon on the warm onion chutney, serve with the cauliflower
mornay and drizzle with the lamb jus.
28
Method
Preheat your oven to 160°C. Mix the oil and the Essential Cuisine
Lamb Glace together, rub into the lamb shoulders, season with the
pepper, cover and marinade overnight in the fridge.
Remove from the fridge 1 hour before required. Heat a non-stick
frying pan and seal the lamb on all sides for 4-5 minutes until
golden brown. Transfer to a suitable ovenproof dish with a lid.
In the same pan, gently fry the shallots, garlic and ginger until soft
but with not too much colour, add to the lamb with the lemon
grass and lime leaves. Deglaze the pan with a little water to release
the sediment, add to the dish.
Whisk the Essential Cuisine Asian Aromatic Base into the water
until dissolved, pour onto the lamb, top up with more water if
required to cover the meat.
Bring to the boil on the stove, cover and place into the pre-heated
oven. Cook for 2-3 hours, turning occasionally or until the lamb is
tender.
Remove the dish from the oven and allow to cool slightly. Remove
the lamb and keep warm. Pour the remaining cooking liquor
through a chinois into a clean saucepan, allow to cool until tepid.
Stir in the Essential Cuisine Premier Lamb Jus and bring to the
boil, whisking continuously, simmer for a few minutes. Adjust the
consistency by adding more liquid or reducing on a high heat.
Your Aromatic Slow-braised Shoulder of Lamb is now ready
to serve sliced on a bed of rice or noodles with stir fried Asian
greens. Pour the rich aromatic jus over the meat and finish with
chopped coriander.
Easter recipe Stuffed lamb shoulder | Easter recipe Stuffed lamb shoulder | Easter recipe 29

Creme egg ice cream
White base
Ingredients
671g whole milk (3.5% fat)
104g double cream (48% fat)
137g sugar
14g dextrose
33g spray dried glucose
36g skimmed milk powder
5g stabiliser
Total 1000g white base
Method
Pasteurise in the usual way,
using the low pasteurising
program setting.
Creme egg
Ingredients
5000g white base
Irca Joypaste Crema Pasticcera, as desired
Irca Joycouverture milk chocolate coating, as desired
Method
Warm up the Joycouverture milk chocolate, no higher than
30°C, until it has melted.
On extraction of the white base, blend in the Joypaste Crema
Pasticcera as a variegate, to create a yellow streak through the
gelato. Then, ripple in the melted Joycouverture milk chocolate.
Top with creme egg halves.
30
Easter recipe Creme egg ice cream | Easter recipe
Creme egg ice cream | Easter recipe
31

Top Valentine's Day
& Mother's Day products
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BARBARA DECOR
Dark chocolate 'I love you' heart
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Pack size: 240pcs
BARBARA DECOR
Pink coloured white chocolate rose
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Red coloured white chocolate Lips
BL.SCHOCKISS140
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Lemon coloured
& flavoured blossom curls
BL.BLOSLEM1
Pack size: 1kg
BARBARA DECOR
Lime coloured with
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BL.BLOSLIME1
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Orange coloured
& flavoured blossom curls
BL.BLOSORA1
Pack size: 1kg
HILLBO
Dark chocolate heart
HI.SDCHEART135
Pack size: 135pcs
HILLBO
Marbled chocolate heart (30x27mm)
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HILLBO
Milk chocolate fantasy heart
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Multicoloured
white chocoate flower set
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Orange coloured
white chocolate carrot
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Orange coloured
white chocolate mini flowerpot
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Pink coloured
white chocolate open heart
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Coloured
white chocolate pink butterfly
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White chocolate mini heart
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32 33

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