Chef’s Tips

Behind the Service Pass

Every month we invite emerging chefs and foodies, from across the country to give us their thoughts on Fresh Essential products and how best to use them in recipes cooked at home. Our Chef’s tips will provide you with inspiration and helpful insights so you get the most out of every ingredient.

Chiman's Chicken Peshwari Tray Bake

Chicken Pershwari – Tray Bake

Recipe & Cooking Instructions PART 1. Chop red onions roughly. Tear sweet peppers roughly. Same with courgettes, garlic and any other vegetables of choice. Pour olive oil generously into a baking tray. Sprinkle with half Chiman’s chicken pershwari sachet. Add salt to taste. Toss the  tray to mix well. PART 2. Butterfly chicken, and place read more…

Porcini Mushroom Risotto

Porcini Mushroom Risotto

Recipe Cooking Instructions Heat vegetable stock until steaming, not boiling – you don’t want to cook your mushrooms whilst you soak them.  Start soaking your Fresh Essential fragrant porcini mushrooms and whilst they are soaking chop ½ an onion as fine as you can but don’t stress too much.  Add a little olive oil to your pan, read more…

Moroccan Lamb Tagine

Packed full of authentic flavours transport your tastebuds to North Africa. Heat Liquid Coconut Oil in a casserole dish over a moderate heat. Season and then sear the lamb till golden brown all over. Take the lamb from the dish and add an onion to sweat for four or five minutes. Add to the dish read more…

Bombay Potatoes

How to make delicious Bombay potatoes : Boil new potatoes without their jackets until soft (they don’t have to be new, any small potatoes will do). Cut into 3cm cubes. Using a large heavy frying pan, heat oil and when hot add Bombay spices. Add the potatoes and stir for 5 minutes – and that’s read more…

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