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Seasonal Recipes & Ideas


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Seasonal recipes & ideas

31 December 2019

Yorkshire forced rhubarb and orange salad with apricot and hazelnut granola and rhubarb dressing


This dish takes advantage of rhubarbs versatile flavour, being just as easily used for desserts, savoury dishes or in this case a refreshing salad with plenty of textures and flavours, making a dressing out of the poached rhubarb juice and leftover orange pulp as an effort on reduced wastage. This dish is as versatile as rhubarb itself and would fit on most menus’ as either a starter, main or side.


Prep & Cooking Time: 45 min    Servings: 2

User Rating:  / 0

31 December 2019

Crispy pork belly with rhubarb sweet and sour sauce


This dish takes rhubarb back to its original birthplace, earliest known records date back to 2700BC in china where it was cultivated for its medicinal purposes. Replacing the tomatoes in the sweet and sour sauce with rhubarb brings its own sourness to the dish without the need of using as much vinegar as a classic recipe. This dish could be used on a gastro pub menu as a main course or even a smaller version as a starter.


Prep & Cooking Time: 45 mins (with cooking the pork belly 12 hours in advance)  Servings: 4

User Rating:  / 0

31 December 2019

(Vegan) Yorkshire forced rhubarb and galangal crumble, cashew crumble & cardamom custard


This is a take on the classic rhubarb and custard crumble, with an Indian spiced twist, it has also been made vegan to keep in theme with veganuary. This dish would be perfect on a gastro pub menu or restaurant and is very quick to make.


Prep & Cooking Time: 1 hr   Servings: 3

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

31 December 2019

Poached Yorkshire forced rhubarb, red velvet pain d’epices, violet greek yoghurt sorbet and beetroot puree


This is a great dish for valentines, with vibrant red and purples and utilising forced rhubarb in the height of its season. Plenty of different textures and tastes for a great eating experience at the end of a romantic meal. This dish would be great on a fine dining menu, it has a lot of different elements so very time consuming to prep and plate.


Prep & Cooking Time: 1 hr  (needing to dehydrate the pain d’epices croutons overnight)  Servings: 4

User Rating:  / 0

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

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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: Unit 5a Crowland Business Park, Foul Lane, Southport, England, PR9 7RS