West Wellow pork, carrot purée black pudding potato cake with cider sauce
Recipe by Nick O’Halloran at Figurati (more…)
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Recipes
Celeriac and Sage Soup
Recipe by Bertie Wright at Wells Farms Shop & Cafe Ingredients 1 Celeriac, peeled and chopped 2 Potatoes, peeled and sliced 1 Leek, trimmed, washed and roughly sliced 1 Onion, peeled and roughly chopped 1 Garlic clove, sliced 1 Litre of vegetable or chicken stock Thyme leaves Fried sage leaves
Chedworth Veal Osso Bucco with saffron risotto, crispy bone marrow and salsa Verdi
Recipe by Tom Conway at The Seven Tuns (more…)
Chocolate and Coconut Delice with miso caramel and coconut sorbet
A rich chocolate dessert paired with creamy, tropical coconut sorbet. (more…)
Beetroot Two Ways
Executive Chef at Whatley Manor and Four Seasons Ambassador, Ricki Weston, serves up some of our beetroot two ways. First up, he salt bakes it to create beetroot steaks to add to their main dish, and then he creates a Beetroot choucroute, a vibrant, ruby-red sauerkraut made from fermented shredded
Asian Miso Paste
Today we have Robin from Essential Cuisine using their Asian range of aromatic and miso pastes to create a prawn Alaska. We stock a full range of Essential Cuisine stocks, sauces, pastes and jus, so get in touch for pricing or talk to your account manager about adding these products
Italian Round Cumcumbers
We asked Marco how he was going to use our gorgeous Italian round cucumbers.... These unique cucumbers are not only visually stunning with their perfect shape, but they also offer a refreshing crunch and a subtly sweet flavour that will delight your guests. Here are a couple of suggestions on
Wild Garlic Velouté
Dive into the vibrancy of nature and taste the essence of spring with a recipe that dares to impress - Chef Galmiche's wild garlic velouté! Using first of the season wild garlic and a handful of other ingredients, this beautifully silky and smooth velouté will begin any meal with a
Deconstructed Rhubarb and Pistachio Crumble
Using some of the first of the season local forced rhubarb, Daniel creates an elegant, light and refreshing deconstructed rhubarb crumble, with a lemon posset and pistachios. To order any of the ingredients featured, call our team on 01793 683299 or email orders@fsfruit.co.uk
Fennel and Blood Orange Salad
A fresh and crunchy fennel and blood orange salad and the perfect accompaniment to fish like sea bass or sea bream, or even shellfish. Grated nice and thin and mixed with blood orange segments and a finished with a touch of lime. To order any of the ingredients featured, call
Pan-Roasted Fennel with a Blood Orange Glaze.
A beautiful accompaniment for fish like salmon, sea bass, sea bream or red mullet, and also pork, Daniel prepares pan-roasted fennel with a blood orange glaze. To order any of the ingredients featured, call our team on 01793 683299 or email orders@fsfruit.co.uk
Poached Pear and Wayanad Pepper
The finest pepper in India, and arguably the world, is Wayanad pepper. Grown in the Wayanad plateau in Kerala, India, it's particularly aromatic and spicy and releases fresh and fruity notes with a slightly citrus flavour. In this episode, Chef Daniel uses Wayanad pepper and fresh red chillis with poached
Clementine and Tarragon Gâteau with Candied Clementine and Dates
Medjoul dates are known as the 'King of Dates' due to their size and rich caramel succulence. Here Chef Daniel combines them with clementines to make a beautiful Clementine and Tarragon Gâteau with Candied Clementine. The sponge is light and moist with a delicate flavour of tarragon and the delicious
Roast Chestnuts
As a classic Autumn ingredient, chestnuts really are delicious when roasted over an open fire! But you can do so much more with them - they can be puréed, deep-fried, or candied, and they are suitable for both sweet and savoury dishes. In our latest episode, Chef Daniel chooses to
Sprout Stalks Three Ways
For something a little different for your Christmas menus, try our sprout stalks. They are large, tasty and very versatile, and in this episode, Chef Daniel prepares them three ways, wasting nothing! The stalks are baked and combined with cream and parmesan cheese for a delicious and rustic dish, the
Confit Turnip and Roast Pork
One of the most underused vegetables here in the UK is the turnip. This fantastic vegetable is incredibly versatile, and in today's episode, Chef Daniel prepares them two ways. Confit with a pork jus, and confit glazed with honey. As always, all ingredients featured in this video are available from
Chocolate Chilli Tart
Four Seasons Fruiterers offers so much more than just beautiful produce; we also have an extensive dry and ambient product range. One of these ranges is chocolate! In this episode, Chef Daniel creates a luxurious chocolate chilli tart. All ingredients featured in this video are available from Four Seasons -
Fricassee of New Potatoes with Truffles
Using British new potatoes, Chef Daniel serves up a fricassee of new potatoes with truffle, pancetta and onion. Great to accompany fish and works well with sea bream - also great with roast pork, game or pheasant. Call us on 01793 683299 or drop us an email: orders@fsfruit.co.uk to add
Kabocha Tempura
The Kabocha is known for its especially sweet flavour and light, fluffy, velvety texture and here, Chef Daniel creates a tasty Kabocha Tempura. Perfect as a bar snack, simply seasoned with salt and accompanied by a dipping sauce, or as a simple tasty starter. Watch this week’s episode below. Call
Roasted Crown Prince Pumpkin
Using some early season Crown Prince Pumpkin, Chef Daniel creates a simple, warming and comforting accompaniment to a main autumnal or winter dish. We have a range of Autumnal squash and pumpkins in stock, so get it touch with your Account Manager for more details. Or you can contact our
Spiced Summer Fruits on French Sourdough Toast
Are you looking for an easy and delicious dessert with summer fruits? Look no further than Chef Galmiche's spiced summer fruits on French sourdough toast! Using a combination of English plums, blueberries, and nectarines, this dish is bursting with flavour and perfect for any occasion. Want to take it up
Baked and Pan Roasted Leek
A delicious and timeless starter featuring leek, served with a French vinaigrette. With our high-quality ingredients, you can create a flavorful and satisfying menu that is sure to impress your customers. Call us on 01793 683299 or email orders@fsfruit.co.uk to find out what other fantastic ingredients we have available.
Fricassee of Leek, Wild Mushroom, New Potato and Pancetta
Get ready to have your taste buds tantalized! Chef Daniel has created a mouth-watering fricassee using fresh leek, wild mushrooms, new potatoes and crispy pancetta. But that's not all - he's serving it up with an incredible, flavour-packed wild mushroom sauce made using the Essential Cuisine sauce collection. And the
Orange Blossom Strawberries
In this episode, Chef Galmiche creates this stylish strawberry dessert. Beautiful local strawberries, served with a fresh and tangy juice mix, scented and flavoured with orange blossom, finished off with candied orange. All accompanied by a lime shortbread. All the ingredients featured in this video are available for Four Seasons
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