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Seasonal Recipes & Ideas

 

Rhubarb & Custard

Rhubarb & Custard

Seasonal recipes & ideas

By Jane Aukim

 For Four  25 mins

Damson Plum Jelly & Stem Ginger Eton Mess

Damson Plum Jelly & Stem Ginger Eton Mess

By Jane Aukim

Enabling non-dairy eaters to experience a classic summer dessert! A twist on the strawberry version - utilising Oliver Kay's delicious…

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

Blood Orange Posset, Granita & Jelly

Blood Orange Posset, Granita & Jelly

Seasonal recipes & ideas

By matt

Prep Time: 8 hours Servings: 8 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, this soup is a great dish for these cold months. Why not add a poached duck yolk…

Christmas Prawn Parcel Wrapped in Smoked Salmon with Watercress

Christmas Prawn Parcel Wrapped in Smoked Salmon with Watercress

By matt

Prep Time: 30 minutes Servings: 4 people

Hazelnut crusted Brill, Jerusalem Artichoke, Duck Yolk & Eryngii Mushroom

Hazelnut crusted Brill, Jerusalem Artichoke, Duck Yolk & Eryngii Mushroom

Seasonal recipes & ideas

By matt

Prep & Cook Time: 45 minutes Servings: 4 people

Pork, Rhubarb & Ginger Pork Pies

Pork, Rhubarb & Ginger Pork Pies

Seasonal recipes & ideas

By matt

Prep Time: 6 hours Servings: 6 Pies

Campbell Brothers  Baby Back Ribs, Soy Chili Glaze & Charred Sweetcorn

Campbell Brothers Baby Back Ribs, Soy Chili Glaze & Charred Sweetcorn

Seasonal recipes & ideas

By matt

For Four  Prep Time: 20 mins Cook Time: 5mins

Buckwheat with Chocolate, Chestnut & Caramel

Buckwheat with Chocolate, Chestnut & Caramel

Seasonal recipes & ideas

By matt

Prep Time: 60 minutes Cook Time: 35 minutes Servings: 8 people

Seitan 'Hot Wings'

Seitan 'Hot Wings'

By Jane Aukim

A great vegan alternative to the hot and spicy pub snack favourite - utilising seitan.

Strawberry & Elderflower Jelly, Lemon Verbena & Elderflower Fritter

Strawberry & Elderflower Jelly, Lemon Verbena & Elderflower Fritter

By Jane Aukim

These little jellies are made using Scottish strawberries from the Stuarts farm in Tayside, Perth.    Set using Insta gel…

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Seasonal recipes & ideas

16 April 2019

Damson Plum Jelly & Stem Ginger Eton Mess

Damson Plum Jelly & Stem Ginger Eton mess

Enabling non-dairy eaters to experience a classic summer dessert! A twist on the strawberry version - utilising Oliver Kay's delicious damson plum jelly.


 Ingredients 

  • 180g Water
  • 12g Sosa potato whip
  • 300g Sugar
  • 100g Water
  • Diced plum jelly available from Oliver Kay
  • 2.5g Gomma Garrofi (carob bean gum)
  • 250g coconut milk
  • Diced stem ginger

Instructions

  • Mix the water and the potato whip and whip using and elctric whisk
  • In a sauce pan mix the sugar and the water and heat up 121°C. Pour the syrup over the semi-whipped meringue and keep whipping unit cold.
  • Pipe out the meringue and cook at 90°C for 1 hour
  • Using a hand blender mix the Gomma Garrofi &coconut milk together until thick leave to set.
  • Mix everything together to make the Eton mess.
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24 March 2019

Burrata, Wild Garlic, Baby Leeks, toasted Hazelnuts & Heritage Tomatoes

Prep Time: 10 mins Cooking Time: 5 mins Servings: 4 people

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16 April 2019

Seitan ‘Hot Wings’

 

Seitan 'Hot Wings'

A great vegan alternative to the hot and spicy pub snack favourite - utilising seitan.


 Ingredients 

  • 1 cup vital wheat gluten flour
  • ¼ cup gram (chickpea) flour
  • 1 cup of water
  • Add any seasoning you like. Spicy soy flavours are good.
  • Stock base (optional, the aromatic stock base from Essential Cuisine is good, just add water)

Instructions

  1. Make up about 2 litres of aromatic stock base to the recipe on the tub (40g to 1-litre brought to the boil).
  2. Mix together all the dry ingredients then add water and beat into a dough by hand or by machine, it comes together very quickly.
  3. Roll into a large sausage shape and cut into pieces.
  4. Squash each piece a little and drop into the simmering stock and cook for 45 minutes to an hour. 
  5. Make a tempura batter and dip the pieces in and fry @ 180C for a few minutes until crispy. Toss in a hot sauce and serve.
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17 March 2019

Roasted Beetroot, Ricotta, Asparagus & Broad Beans

This is a really colourful spring dish, a pleasant cross over from the earthy root vegetables of Winter to the fresh leafy vegetables of Spring.

Prep Time: 60 minutes Cook Time: 60 minutes Servings: 4 people

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Oliver Kay Logo white 1017

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

Tel: 01204 385463

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

MODERN SLAVERY & HUMAN TRAFFICKING STATEMENT

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What we're talking about

OLIVER KAY PRODUCE @OLIVERKAY_
Vegan Bacon Jam 😍 Lovely, smoky onion relish. Nice and sticky, lending itself well to use in hot and cold sandwich… https://t.co/MLedrZXq2Q
OLIVER KAY PRODUCE @OLIVERKAY_
It’s so sad over 1/3 of all food never reaches our plates, often for simply being the wrong shape, size or colour 😯… https://t.co/Rjok3Q8MQD