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Recipes

All the latest BM Caterers news, including podcasts, blogs, recipes, restaurant reviews and insightful reports.

barbecue beans

Barbecue beans

Barbecue beans are easy to make and go with everything.  Make a huge batch and freeze them, they are great

hummus

Hummus

Easy and quick to make this lovely hummus makes a great snack and the perfect addition to any picnic this

Summer Courgette, caramelized onion, whipped feta and truffle honey tart

Courgette, caramelised onion, whipped feta and truffle honey tart

Beautiful and vibrant this gorgeous vegetarian tart will add colour to any table Method Divide puff pastry into 2 and

Pear, Cardamon and ginger mocktail

Ginger and Pear Mocktail

A pear-fect drink to enjoy on a long summer evening or a cool winter’s evening. Vibrant and delicious this Ginger

popcorn

Sesame toffee popcorn bars

These sesame toffee popcorn bars, from our Vitality range, are just what you need when the munchies attack and you’re

baby cucumber

Baby Cucumber Pickle

Make the most of the tasty cucumber this summer, with this fabulous, easy to do, recipe which is perfect all

FRIED ‘NOT FRIED’ CHICKEN WITH BUFFALO SAUCE

METHOD: Mix all the ingredients for the marinade together and add the chicken. Stir to coat well then cover and

season for outstanding eggs

Boiled Goose Egg with Asparagus Soldiers

Looking for the perfect boiled goose egg?  Follow Adam’s recipe and you can’t go wrong. Preparation Peel each asparagus spear

Easter meal planner - slow roasted shoulder of lamb

Slow roasted shoulder of lamb with boulangere and charred tenderstem

This slow roasted shoulder of lamb is my go to Sunday lunch dish, I got it from Tom Kerridge a

Easter - Hot Cross Buns

Pistachio, white chocolate and Cranberry Hot cross buns

One of my most favourite things at Easter, other than chocolate of course, are hot cross buns. I love them!

Beth's cornbread

Beth’s cornbread

Method Heat your over to 220c Place the pan into the oven for 10 minutes While the pan is heating,

Creamed Corn

Creamed Corn

Method Pre heat the oven to 180c Brush a 12 inch cast iron pan with 35g of the butter and

Fried Chicken

Chicken Marinade Mix buttermilk, garlic and oregano together, than add the chicken to the mix. Leave to marinade over night

hot pot - season

Simple Sunday Lamb Hotpot

The perfect Sunday meal after an autumnal walk. You will need Large ovenproof cast iron (ideally) pan – it will

orange and polenta cake

Orange and Polenta cake

Method Place the oranges whole into a saucepan and cover with water, bring this to the boil and  simmer for

barbecue pineapple with rum and raisin

BBQ pineapple, smoked rum & raisin puree, vanilla ice cream & pink peppercorn

This sound like a lot of work, but it isn’t Method Smoked run & raisin puree Place into an old

Barbecue lamb

BBQ lamb leg with yoghurt flat bread & sweet potato

Method Heat the barbecue to a medium heat and place the lamb in the centre, place the potatoes skin side

but this has become my foolproof way to reign it all in. - warm truffled beef salad

Warm Truffled Beef Salad

When trying to create the perfect event, get-together or informal dinner party, simplicity is most certainly the key to success. Offer

tomato chutney

Tomato chutney

This delicious chutney is easy to make and is a great way to use up any spare tomatoes. Method Place

scones

Scones with Cherry Compote

Method Mix  the dry ingredients together. Add the butter, milk and cream, then rub with your fingers until all the

food waste

Sweet and Sour Baked Beetroot

Preparation: Wash the beetroot, then trim off the roots and excess leaves. Line a large shallow baking tray with foil,

Beetroot-cured Salmon Gravadlax

  Fish starters in their simplest format work well as light lunches, but can easily be dressed up for a

Beetroot, cranberry & almond Bircher

Beetroot, Cranberry and Almond Bircher

Method In a large bowl, mix all the ingredients together, except the topping and leave to stand for one hour

The main event salmon

Poached Salmon with Vegetables

Preparation: Peel or trim the vegetables, then slice into 2mm-thick shapes that allow them to be recognizable. Take your time