They are a simple and easy way to add a fun texture and a pop of colour to any milkshake order, or even for decorating cakes, cupcakes, and other desserts.
Fit for a King – the ‘coronation quiche’ recipe has been created by Wilson Vale chef Inseok. Tart ingredients: 200g plain flour, 90g unsalted butter, pinch of salt and 55ml cold water.
The new range is school-compliant, adheres to all school food guidelines and is packed to optimise serving efficiency in kitchens.
New research by Toluna found that 88% of consumers like gravy and a quarter of those surveyed (25%) enjoy it twice a week.
Made with 100% yellow peas, the NovoTex range has been developed to offer a clean label, gluten-free alternative to soya and wheat-based meat replacement products.
The breads are made using traditional methods, with the majority of each loaf being hand produced, including folding, moulding and bulking.
Joel Carr, development chef at Young’s Foodservice, said: “It is vital that caterers can offer allergen-safe food options to those that require it and a great way to simplify catering production ti
The new glazes include katsu curry, tex mex and tikka methi masala varieties.
Made in the UK using an ‘innovative combination’ of ingredients, including carrot, pumpkin and beetroot, Middleton Foods has developed its vegan burger mix without soy, wheat or e-numbers.
The new plant-based dishes include shepherd’s pie, made with beans and pulses, and topped with sweet potato mash, alongside a seasonal spring vegetable medley filled with carrot, green beans, cabba