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Seasonal Recipes & Ideas

 

Curried Mussels, Sweet Potato, Leeks & Grilled Rye

Curried Mussels, Sweet Potato, Leeks & Grilled Rye

Seasonal recipes & ideas

By matt

Prep Time: 10 minutes Cook Time: 10 minutes Servings: 2 people

Celeriac Soup, Toasted Chestnuts, Chives & Extra Virgin Rapeseed Oil

Celeriac Soup, Toasted Chestnuts, Chives & Extra Virgin Rapeseed Oil

Seasonal recipes & ideas

By matt

Rich and creamy, why not add a poached duck yolk & a dash of truffle oil to make it really…

Just Sprouts!

Just Sprouts!

By Jane Aukim

Just Sprouts!

Frontpage Slideshow | Copyright © 2006-2014 JoomlaWorks Ltd.

Seasonal recipes & ideas

25 November 2019

Just Sprouts!

 

This dish was inspired by a zero-wastage attitude to food. It is also completely vegan, utilising all parts of the sprout plant, and attempting to produce a sprout dish that would change people’s attitude towards the ‘marmite of vegetables’ (which at a taste testing here at Oliver Kay converted 5/5 sprout haters in the room!
This dish would be well at home on the menu of a fine dining restaurant, but because of the low cost of the dish, it would also suit a gastro pub menu.

 

Prep & Cooking Time: 1 hr   Servings: 2

User Rating:  / 0

08 November 2020

Black garlic Gnocchi with roasted sprouts

Originally sprouts, and all members of the brassica family originated from the Mediterranean, before being cultivated in the 13th century near Brussels, Belgium. We decided to take the sprout back to its roots with an Italian inspired dish. The balsamic sweetness of black garlic marries up very well with the savoury sweetness of the Brussels sprout. All that combined with lemon juice and plenty of cheese results in a (vegetarian) bowl of warming comfort food which could easily be in place on the menu of an Italian restaurant, gastro pub or even as a smaller portion on a fine dining menu.

Prep & Cooking Time: 2hrs  15 mins   Servings: 2-3

User Rating:  / 0

08 November 2020

Roasted pheasant breast, confit leg, creamed sprouts and chestnuts, pheasant and port jus with blackberries

We are very lucky in the UK that game season coincides with the winter vegetable and fruit season because the three marry up so well. This dish is a country game pub inspired classic, not reinventing the wheel, just using quality produce to its potential, and utilising a ‘nose to tail’ no wastage approach with the game bird.

Prep & Cooking Time: 6 hrs 30 mins   Servings: 2

User Rating:  / 0

19 November 2019

Beetroot ball sub, cucumber, mint and pear slaw

A great vegan option for your sandwich/lunch menu. 

Prep Time: 15 minutes  Servings: 4 portions

User Rating:  / 0

08 November 2020

X.O Sprouts

This dish was created as a side dish, with a slightly different take on the classic ‘sprouts ‘n’ bacon’ we are so used to seeing. The scallops and shrimps add a more premium feel to the dish. With the Asian influence fitting with the Pan-Asian scene so popular today. 

 

 

Prep & Cooking Time: 25 mins   Servings: 1-2

User Rating:  / 0

19 November 2019

Beetroot Burger with cucumber and mint slaw

A great vegan option for your burger menu. 

Servings: 4 portions

User Rating:  / 0

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Bolton Site
Oliver Kay Produce
Produce House, Britannia Way, The Valley
Bolton, Lancashire, BL2 2HH

Tel: 01204 385463

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Wednesbury Site
Oliver Kay Produce
Unit A, Kings Hill Park, Darleston Road
Wednesbury, West Midlands, WS10 7SH

Tel:0121 622 8837

Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 173 9880 60

Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD