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Seasonal Recipes & Ideas


Oliver Kay

Oliver Kay have been established for over 30 years, supplying fresh fruit and vegetables, dairy, and dry store ingredients each day, directly to professional kitchens.
Wherever you are based, we can help to add provenance to your menus with our local fresh produce growers and producers with who we have long-standing relationships. Giving us access to the best seasonal produce available, at the best prices possible.
We operate a next-day delivery service with orders before 9pm. We deliver throughout the UK, from our sites in Bradford, Cannock, Hoddesdon, and Edinburgh, using multi-temp vehicles.
To ensure minimal impact on the environment we buy locally wherever possible to minimise food miles, our food waste is recycled and converted into renewable energy, and our various packaging is compostable, recyclable, or biodegradable.


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King oyster, soy gel, nori dusted kale, sesame breadcrumbs

03 March 2021

King oyster, soy gel, nori dusted kale, sesame breadcrumbs

This dish takes advantage of mushrooms pairing very well with Asian flavours. The meaty texture of the king oyster mushrooms gives the dish a lot of body. This dish is very high in umami and acidic flavours and would be well suited as a starter on a fine dining or vegan menu.



Prep & Cooking Time: 30 min  Servings: 2


King oyster 

  • 3 king oyster mushrooms, slice lengthways and scored 
  • 2 king oyster mushrooms, sliced into scallops shapes and scored 
  • 50g vegan butter 
  • Salt
Soy gel
  • 100ml soy sauce
  • 100ml sweet soy sauce
  • 75ml apple balsamic vinegar
  • 25ml yuzu juice
  • 200ml water
  • 5g agar agar
Crispy kale
  • 50g black curly kale 
  • 1 sheet of roasted nori 
  • 2g salt
Sesame breadcrumbs
  • 50g panko breadcrumbs
  • 10g white sesame seeds
  • 20g vegan butter
Pak choi
  • 1 head of pak choi, finely sliced
  • 20ml soy sauce
  • 30g vegan butter 
  • 10ml water





Soy gel
  1. Combine all liquids in a saucepan and bring to the boil.
  2. Add agar agar, whisk thoroughly and boil for 3 minutes.
  3. Pour into a container and set in the fridge until solid.
  4. Blend in a liquidiser, pass through a fine mesh chinois and put in a squeezy bottle
Crispy kale
  1. Blend the nori and salt into a powder.
  2. Pick the curly kale down into small pieces and deep fry on 190 degrees until crispy, drain on jay cloth and dust with the nori salt 
Pak choi
  1. Combine the soy and water in a saucepan, bring to the boil and reduce by ¼, whisk in the cold vegan butter until emulsified, add the pak choi and cookout for 1 min
Sesame breadcrumbs 
  1. Fry off the breadcrumbs and sesame in the vegan butter until golden brown, season to taste, set aside to cool
King oyster and plating
  1. Fry off the mushrooms in the butter in a frying pan on the scored side down, flip over and cook through.
  2. Place the breadcrumbs on the bottom of the plate, pak choi at the side of the breadcrumbs.
  3. Lay the mushrooms on top of the breadcrumbs, dot the soy gel around.
  4. Garnish with the crispy kale and some sliced spring onions.
  5. Spoon over some of the soy emulsion and serve











Online Ordering

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We appreciate the long hours you have to work as a chef so we have introduced an online ordering website & app that’s been designed to make your life easier. Order anytime, anywhere, 24 hours a day, 7 days a week. Also; View past orders and invoices, access allergen information, offers and more! Login via our website (top-right of page) or search 'Oliver Kay app' in your mobile app store download from the App Store or from Google Play.

Oliver Kay Produce - Bradford
Roydsdale Way, Euroway Industrial Estate, Oakenshaw, Bradford BD4 6SE 

Oliver Kay Produce - Hoddesdon
Unit A, Bingley Rd, Hoddesdon EN11 0NX

Tel: 01204 385463




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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD