In the fast-paced world of food manufacturing, innovation is key to staying ahead of consumer trends. Our Blueberry & Banana Flapjack & Dragon Fruit Cheesecake created by The Hungry Guy for our latest NPD session offers a fresh take on indulgent desserts, combining vibrant flavours with natural goodness.

The oaty base of banana and blueberry flapjack delivers a chewy bite, while the creamy dragon fruit cheesecake layer adds an exotic twist with its subtly sweet taste.

This dual-layered treat is designed for versatility and taps into the growing demand for premium indulgences—perfect for retail, food service or grab-and-go markets.

Freeze dried over fresh fruit in baking

This recipe uses freeze-dried fruits rather than fresh, as they offer great flavour but contain less water, meaning it doesn’t compromise the texture of the flapjack or topping.

It also adds lively, consistent colour for visual appeal.

Blueberry and Banana Flapjack & Dragon Fruit Cheesecake Ingredients

For the Flapjack:

• 125g Butter
• 100g Golden Syrup
• 50g Caster Sugar
• 225g Oats
• 1 Tbsp Freeze-Dried Blueberries
• 1 Tbsp Freeze-Dried Bananas

For the Cheesecake Topping:

• 150g Cream Cheese
• 75g Icing Sugar
• 50g Double Cream
• 1 Tbsp Freeze-Dried Dragon Fruit
• A Few Drops of Vanilla Essence

Let’s give it a go!

1. Prepare the Flapjack:

   • Melt the butter, golden syrup, and caster sugar in a pan over low heat.
   • Lightly crush or chop the freeze-dried blueberries and bananas, then mix with the oats in a large bowl.
   • Pour in the melted butter mixture and stir until well combined.
   • Spread the mixture evenly into a lined baking tray, pressing it down firmly.
   • Bake in a preheated oven at 170°C for 20–25 minutes until golden.
   • Allow to cool completely before cutting into slices or squares.

2. Make the Cheesecake Topping:

   • Whisk the cream cheese and icing sugar together until smooth.
   • In a separate bowl, whisk the double cream and vanilla essence to soft peaks.
   • Gently fold the whipped cream into the cream cheese mixture. Taste and adjust sweetness if needed.

3. Assemble the Dessert:

   • Place the flapjack pieces on a serving plate.
   • Spoon or pipe the cheesecake mixture over each piece.
   • Sprinkle with crushed freeze-dried dragon fruit for a vibrant finish.

Serve immediately or chill before serving for a firmer texture.

For more information on our freeze-dried ingredients, get in touch on info@brusco.co.uk or call 01386 761 555.

This hearty, plant-based dish is a vegetarian alternative to traditional haggis, perfect for food manufacturers targeting the growing plant-based market.

Its robust flavour profile and texture make it an ideal choice for ready meals and food service.

Recipe for Vegetarian Haggis

• 2 Tbsp Olive Oil
• 150g IQF onions chopped
• 200 IQF carrots
• 5g dried thyme
• 5g garlic puree
• 250g Chestnut mushrooms, finely diced
• 30g Dried mushrooms
• 600ml Vegetable stock
• 1 tin green lentils in water, drained and rinsed (any cooked puy, green or brown lentils will work)
• 100g Porridge oats
• 50g Sunflower seeds
• 1 Tsp Yeast extract
• 2 Tsp Cornflour (and a splash of water)
• 1/4 Nutmeg, freshly grated
• 1 Tsp Coriander seeds
• 1/2 Tsp Ground white pepper
• Pinch salt

For The Neeps & Tatties Topping:

• 300g IQF Swede
• 300g IQF Potatoes
• 4 Tbsp Vegan butter/spread
• Pinch of Smart Salt
• Pinch Ground white pepper

Let’s give it a go!

1. Heat olive oil, add diced IQF onions, IQF carrots, dried thyme, and a pinch of salt.
2. Add chopped mushrooms, cook until browned. Stir in soaked dried mushrooms and strained stock.
3. Mix in lentils, oats, seeds, yeast extract and spices. Simmer to develop flavours.
4. Add a cornflour slurry, cook until thickened.

Time for the Neeps & Tatties Topping

1.  Boil, mash the swede and potatoes separately with vegan butter and season to taste.
2. Layer lentil mix, top with mashed swede and potatoes. Bake at 180°C until golden.

Manufacturing Insights

Consistency and scalability are key for food manufacturers, so using ingredients such as IQF vegetables and dried herbs ensures minimal prep time, reduced waste and consistent flavour from batch to bath.

These recipes are adaptable for:

• Chilled or Frozen Ready Meals
• Canned Soups and Pies
• Gourmet Meal Kits

Serves 4

Burns Night, celebrated annually on 25^th of January, is a key date in the Scottish calendar, honouring the poet Robert Burns with traditional festivities.

For food manufacturers looking to diversify their product offerings with authentic dishes, Cullen Skink and meat-free haggis are good options.

Cullen Skink Meaning

The dish was originally from the Scottish town of Cullen, and skink means shin or knuckle.

Initially, the dish was made from the shin of beef but later changed to fish due to the price increase in beef.

This smoky fish soup not only brings together the traditions of Scottish cuisine but also resonates perfectly with consumer demands for comfort foods.

Why Cullen Skink?

Known for its creamy texture, rich flavours and nourishing ingredients, Cullen Skink is a versatile recipe that can be adapted for ready-to-eat meals, frozen product lines and gourmet soup selections.

Its appeal lies in its simplicity of flavour, making it a strong addition to any product portfolio targeting both traditional and contemporary markets.

Cullen Skink Ingredients

• 300g Smoked Haddock
• 200g Double Cream
• 100g IQF Onions
• 100g IQF Leeks
• 100g IQF Potatoes
• 200g IQF Sweet Potatoes
• 600g Vegetable or Chicken Stock
• 5g Freeze dried Chives
• 5g Freeze dried Parsley
• Butter, Cracked Black Pepper, and a pinch of salt

Let’s Give it a Go!

1. Poach the Haddock: In a large pan, heat 100g of double cream and 100g of water until just simmering. Add the smoked haddock and poach gently for 5 minutes until fully cooked. Strain, reserving the cooking liquid.
2. Prepare the Base: Melt 30g of butter in a separate pan. Add the IQF onions and leeks.
3. Add Root Vegetables: Stir in the peeled and diced potatoes and sweet potatoes. Cook for 2-3 minutes to integrate flavours.
4. Simmer: Add 600g of vegetable or chicken stock. Simmer for 10-15 minutes until the potatoes are tender.
5. Texture Adjustment: Lightly crush one-third of the potatoes in the pan to create a creamy, rustic texture while maintaining hearty chunks.
6. Combine: Gently fold in the cooked haddock, the reserved cooking liquid, and the remaining double cream. Stir carefully to preserve the fish’s flaky texture.
7. Season and Finish: Adjust seasoning with cracked black pepper and a pinch of salt. Garnish with freeze dried chives and parsley for a vibrant, fresh finish.

Manufacturing Insights

For food manufacturers, consistency, scalability and shelf-life are key considerations. Utilising IQF (Individually Quick Frozen) vegetables and herbs ensures minimal prep time, reduced waste, and consistent flavour profiles across batches. This recipe is adaptable for:

• Chilled or Frozen Ready Meals: Maintain texture and flavour integrity during freezing.
• Canned Soups: Adjust cream content for stability in canning processes.
• Gourmet Meal Kits: Offer deconstructed components for a premium, fresh-cook experience.

This roast beef and squash salad is crafted with long-shelf-life ingredients, making it ideal for the grab-and-go market. By incorporating IQF vegetables and a mix of dried and freeze-dried herbs, manufacturers can extend the shelf life of each component for months, minimizing waste and reducing costs.

Freeze-Dried Herbs for Enhanced Flavour

The salad is seasoned with freeze-dried parsley and chives, which play a crucial role in this recipe. These ingredients provide the same rich flavour and nutritional benefits as fresh herbs, but with the added advantages of longer shelf life and lower storage costs.

IQF vs. Fresh Vegetables

Instead of fresh vegetables, this recipe features IQF butternut squash, which retains most of its flavour and nutritional value. IQF vegetables are also easier to store and ensure consistent quality, size, and colour.

Salads offer more than just a healthy choice for consumers—they’re also visually appealing. Prepared vegetables like IQF squash make it easier to maintain the salad’s vibrant look and feel.

Roast Beef Salad Ingredients

• 1 Tbsp Freeze-Dried Parsley
• 900g – 1kg Topside Beef
• 1 Tbsp Olive Oil
• 500g IQF Butternut Squash
• ½ Tsp Ground Fennel
• ½ Tsp Ground Cumin
• ½ Tsp Ground Coriander
• ½ Tsp Ground Cinnamon
• ½ Tsp Freeze-Dried Chives
• 1 Star Anise
• 75g Mixed White, Red & Brown Quinoa
• 100ml Vegetable Stock
• 50g Feta Cheese
• 1 Tbsp Pomegranate Seeds
• Salt & Pepper

Let’s give it a go!

1. Preheat the oven to 180°C.
2. Remove the beef from the fridge 1 hour before cooking to bring it to room temperature.
3. Rub the beef with 1 Tbsp olive oil, salt, and pepper.
4. Place the beef on a rack in a roasting tray. Note the weight and roast for 21 minutes per 500g of meat.
5. Remove from the oven, loosely cover with foil, and allow it to rest until it cools.
6. In a bowl, toss the diced butternut squash with ground fennel, coriander, cumin, cinnamon, freeze-dried chives, and some salt and pepper. Add a drizzle of oil.
7. Spread the squash on a baking tray and roast for 20-30 minutes until tender.
8. Remove from the oven and let the squash cool.
9. Cook the quinoa in vegetable stock until tender, then drain and cool.
10. Grind the freeze-dried parsley into a fine powder using a spice grinder or mortar and pestle.
11. Slice the cooled beef and toss the slices in the parsley powder.
12. Gently combine the quinoa, roasted squash, and beef slices.
13. Sprinkle crumbled feta cheese over the salad and finish with pomegranate seeds.

Freeze-dried and IQF ingredients, including herbs and vegetables, are now available. For more information on our range, contact our team at 01386 761 555 or email info@brusco.co.uk.

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Serves 4

This butternut and tofu vegan orzotto recipe captures the creamy essence of a rich risotto but uses pearl barley instead of rice.

In the UK, orzo is often called barley and translates to “little pasta” in Italian. It is slightly larger than rice, cooks faster, and often contains more fibre.

Entirely vegan, this recipe provides all the flavour and creaminess of a traditional risotto without cheese or animal products, making it accessible to a wider audience.

Brusco ingredients in Butternut Vegan Orzotto

Brusco offers a variety of prepped and cooked ingredients that simplify and speed up the cooking process. These include cooked onions, IQF vegetables, IQF herbs, and IQF garlic puree for added flavour.

Other ingredients that Brusco can provide include bulk white wine and olive oil.

Ingredients in the Vegan Orzotto

• 100g Cooked onion
• 30g IQF Garlic puree
• 100g IQF Celery, finely diced
• 2 Tbsp Olive oil
• 150g White wine
• 200g Pearl barley
• 700g Vegetable bouillon/stock (approx)
• 200g Soft tofu
• 100g IQF Roasted butternut squash
• 2 Tsp Nutritional yeast
• Salt & pepper

For the Med Veg Oil:

• 50g Roasted red peppers
• 50g Cooked onion
• 50g Black olives
• 1 Tbsp IQF basil
• 150g Extra virgin olive oil

Let’s give it a go!

• For the orzotto, heat the oil in a pan, add the cooked onion and celery, and sauté on medium heat for 5-10 minutes until softened.
• Add the pearl barley, stirring to coat it with the vegetables.
• Pour in the white wine, cook, and reduce by two-thirds.
• Add half of the warm stock, bring to a simmer, and cook until almost all the liquid has evaporated, stirring regularly.
• While simmering, blend half of the butternut squash and the tofu until smooth.
• Add this mixture to the pearl barley and continue stirring.
• Gradually add more warm stock, one ladle at a time, until the pearl barley is tender and the liquid is “oozy.”
• Stir in the nutritional yeast and the remaining butternut squash, then season with salt and pepper.
• To make the Mediterranean vegetable oil, finely chop the peppers, onions, olives, and basil, then mix with the olive oil.
• To serve, spoon the orzotto into bowls and drizzle with the Mediterranean vegetable oil.

Talk to the Brusco team today to discuss our range of products, so we can help simplify your production process and cut out a lot of the steps that take up time and money.

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Each month we have a team chef session, led by Steve, The Hungry Guy, where the team comes together to understand the uses and capabilities of our ingredients.

Steve comes up with inventive recipes, that take each of our ingredients and create delicious dishes that tantalise our taste buds and minds.

Alternative use for Black Beans

This chocolate tortina is the perfect example of this as it includes black beans as part of the tortina and blue cheese within the mascarpone creating the perfect combination of sweet and salty.

All tortina ingredients are blended leaving a delicious texture, rich in flavour and the perfect sophisticated pudding for food service.

It’s a recipe that needs to be tried, to be understood, so why not give it a go…

Ingredients for the Black Bean Chocolate Tortina

• 500g Black Beans, Drained
• 150g Honey
• 100g Caster Sugar
• 150g Olive Oil
• 1 Tsp Vanilla Extract
• 40g Cocoa Powder
• 1 Tsp Baking Powder
• Pinch of Salt
• 1 Shot Espresso or Strong Coffee
• 280g Liquid Egg (4 Large Eggs)

Ingredients For the Blue Cheese Mascarpone:

• 50g Blue Cheese
• 75g Mascarpone

For the Sour Cherry Compote:

• 50g Freeze Dried Cherries
• 100g Red Wine
• 100g Sugar
• 30g Balsamic Vinegar

Let’s get started…

1. For the torte – line and grease a round 8x8cm cake tin.
2. Preheat the oven to 160C
3. Add all ingredients to a food processor and blend until smooth
4. Pour into the cake tin and bake for 30 minutes until cooked with a nice wobble
5. Remove from the oven and leave to cool in the tin for 15-20 minutes, then remove from the tin and leave to cool on a cake stand or plate
6. For the mascarpone, mix the blue cheese and mascarpone together – add more mascarpone if the blue cheese is too strong for your taste
7. For the sour cherry compote – add all ingredients into a saucepan, simmer/cook for 10-15 minutes until sticky and soft
8. Taste and adjust with sugar and balsamic vinegar – it should be sweet with a slightly sour edge
9. Serve the torte with a side of blue cheese mascarpone and a dollop of sour cherry compote

Black beans have to be carefully sourced, so talk to our team today on upcoming projects that we could work with you on.

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The star of this Roasted Broccoli and Courgette Pomodoro pasta dish is the vodka-infused tomato sauce.

What does Vodka do to a Tomato Sauce?

Adding vodka enhances the flavours of the tomatoes, and gives the sauce a creamier texture, and as the alcohol evaporates, it leaves behind flavour-enhancing properties without a strong alcohol taste.

Tomatoes are a key component of the Brusco range, offering everything from paste and puree to chopped tomatoes. This recipe uses chopped tomatoes to provide a slightly textured sauce rather than a smooth passata.

Ingredients for Roasted Broccoli Pasta Pomodoro al la Vodka

For the sauce:

• 400g Chopped Tomatoes
• 50g IQF Garlic Puree
• 100g Cooked Onion
• 50g Vodka
• 1 Tbsp IQF Basil
• 2 Tbsp Olive Oil
• 3 Anchovy Fillets (optional)
• Salt & Pepper

To Serve:

• 100g IQF Broccoli
• 100g IQF Roasted Courgette
• 1 Tbsp Olive Oil
• 300g Pasta of your choice
• 50g Nut-Free Pesto

Let’s give it a go!

1. To make the sauce, heat the oil in a pan, add the cooked onion and warm through. Add the garlic and anchovy fillets (if using) and cook for 2-3 minutes.
2. Add the chopped tomatoes and bring to a simmer.
3. Cook for 5-8 minutes until slightly reduced and thickened.
4. Stir in the vodka, taste, and adjust the seasoning.
5. For the broccoli, toss in oil, salt, and pepper, then roast in a preheated oven for 15 minutes until just cooked and slightly roasted.
6. Warm the cooked courgettes in the oven for 5 minutes.
7. Cook the pasta according to the instructions.
8. To serve, toss the cooked pasta in the sauce, serve in bowls, top with the vegetables, and drizzle with pesto.
9. Serve with parmesan if desired.

Tomato harvest season starts in the summer and lasts until September. We work with suppliers worldwide to remain competitive for our customers. Contact our team today to discuss your desired product, origin and volume needs so we can secure a competitive price for you.

To receive the latest news straight to your inbox on ingredients in the Brusco range, subscribe to our newsletter here.

Here at Brusco, we wholeheartedly believe that end users should be able to enjoy the same delicious foods no matter their allergies or dietary requirements.

This is why we enjoy working with The Hungry Guy to play around with recipes to bring out the best in our ingredients, swapping UK-registered allergens with delicious alternatives offering the same flavour profile.

This nut-free chicken satay recipe has the same salty-sweet flavour as regular satay without peanuts or soy.

What allergens are in Satay Sauce

The main allergens in satay sauce are tree nuts (usually peanuts) and soy and gluten (soy sauce). These have strong recognisable flavour and texture profiles that customers associate with traditional satay, which makes them difficult to replace.

Plant-based swaps such as chestnuts instead of peanuts and coconut aminos instead of soy sauce can turn this allergen-filled* classic and make it accessible to more consumers, without losing important signature flavours.

Chestnut Satay Chicken:

Let’s start by creating the Nut-Free Satay Sauce

• 100g Chestnut puree
• 1 Tsp Dried garlic powder
• 1 Tsp Ground ginger
• 1 Tsp IQF Chilli puree (or ½ tsp chilli powder)
• 1/2 Tsp Mild curry powder
• 2 Tsp Coconut amino
• ½ Lime, juice only
• 1 Tsp Honey
• 200g Coconut milk
• 1 Tbsp Shaoxing rice wine
• ¼ Tsp Turmeric powder

Don’t forget the 400g Diced Chicken Breast! 

1. Blend all the sauce ingredients (excluding the chicken breast).
2. Taste and adjust the seasoning with coconut amino, curry powder, honey or lime.
3. Coat the diced chicken with half of the sauce and leave the marinade for 20 minutes or overnight if possible.
4. Preheat the grill on high – place the chicken on a baking sheet and grill until cooked and charred – around 15 minutes, turning halfway through.  If you do not have a grill, you can use the oven at 220C.

What to have on the side?

Mango Salad with Allergen-free dressing

This fresh salad has a delicious hit of heat via its ‘allergen free’ salad dressing. Offering all the important sweet, sour, salty and spicy flavours of Asia.

Using our IQF prepared garlic and ginger, this recipe couldn’t be easier and more efficient to produce on a larger scale. Perfect for food service or to be used in food manufacturing.

Salad:

• 1 Red onion, sliced
• 1 Mango, diced
• 1 Medium carrot
• ½ White cabbage

Allergen alterntive salad dressing

• 2 Tsp coconut amino
• 1 Tsp honey
• 1/2 lime (juiced)
• ½ Tsp IQF garlic puree
• ½ Tsp IQF ginger puree
• 1 Tsp rice vinegar
• 1 Tsp IQF chilli puree

Szechuan Cucumber Pickle

• 1 Tsp Szechuan peppercorns
• ½ Medium cucumber
• 50g Rice vinegar
• 50g Sugar
• 50g Boiling water

Let’s make the cucumber pickle…

1. Slice the cucumber into 5mm thick slices and add to a heat-proof container.
2. Add the vinegar, sugar & Szechuan peppercorns.
3. Boil the kettle and pour into the bowl.
4. Stir well and place a lid or cover over and leave the pickle to cool – serve cold.

Now for the salad…

1. Thinly slice the onion, carrot and cabbage
2. Dice the mango and add all veg into a bowl
3. In a small bowl, mic the coconut amino, honey, lime juice, vinegar, garlic, ginger and chilli purees – taste and adjust the seasoning
4. Coat the vegetables with the dressing, toss well and serve immediately

To serve…

1. Place the salad on a bowl and pour over some extra dressing from the bowl.
2. Top with the chicken and cucumber pickle
3. Drizzle over the chestnut satay sauce

If you are interested in scaling up this Nut-Free Chicken Satay Recipe, talk to the team today about our bulk buy ingredients, potentially helping reduce production costs. Call the team today on 01386 761 555 or email info@brusco.co.uk.

*based on UK registered allergens

Serves 4-6

This rich and wholesome lentil, mushroom and miso hot pot is what everyone needs on a cold winter’s night.

Ingredients are Key

Lentils are a key ingredient in this recipe, offering vitamins, minerals and fibre offering huge health benefits as well as fantastic texture.

This recipe is built with simplicity in mind, replacing fresh vegetables with cooked onions, dried mushrooms and pre-made pastes. Maintaining important flavours whilst speeding up the production process and reducing costs.

Ingredients for Lentil Miso Hot Pot

• 2 Tbsp Olive Oil
• 150g Caramelised Onions in Sugar
• 30g IQF Garlic Puree
• 2 Tsp Dried Thyme
• 400g Mushrooms (any variety)
• 30g Dried Mushrooms or Mushroom Powder
• 1L Water
• 2 Tbsp Tomato Paste
• 2 Tbsp Miso Paste
• 150g Cooked IQF Green Lentils
• 300g Red Wine
• 2 Tbsp Red Wine Vinegar
• 2 Tsp Cornflour
• 200g Potatoes
• Salt & Pepper
• 1 Tbsp Extra Virgin Olive Oil

Let’s give it a go!

1. Pre-heat an oven to 180C
2. Mix 1L of boiling water with the dried mushrooms to make mushroom stock.
3. Heat the olive oil in a pan on medium heat, add the caramelised onion and heat for 2-3 minutes.
4. Add the garlic puree and thyme and cook for 3 minutes.
5. Quarter the white and chestnut mushrooms, and leave the button mushrooms whole.  Increase the heat to medium-hot and add the mushrooms to the pan.
6. Fry the mushrooms for 8-10 minutes, stirring frequently, until the liquid starts to leave the mushrooms.
7. Add the red wine and continue to simmer for 3-5 minutes until the alcohol smell has left the wine.
8. Add the tomato puree and cook for 2 minutes before adding the mushroom stock.
9. Bring to the boil, then reduce the heat to a simmer.
10. Add the miso paste and the cooked lentils.
11. Slurry the corn flour in a small amount of cold water
12. Add to the pan and stir constantly to ensure no lumps.  Bring to a simmer and cook for 3-4 minutes to cook out the corn flour until the sauce has thickened.
13. Stir through the balsamic vinegar.
14. Turn the heat off and allow the sauce to rest.
15. Taste and adjust the seasoning with salt, pepper and balsamic vinegar.
16. Peel and thinly slice the potatoes.  Add them to a saucepan of salted water, bring to a boil and cook for 2-3 minutes until just tender.
17. Drain and set aside to cool.
18. Spoon the mix into an oven-proof dish or casserole dish and layer the potatoes on top before seasoning with salt, pepper and a pinch of dried thyme.
19. Drizzle over the extra virgin olive oil and bake in the oven for 30-40 minutes until the potatoes are golden and crisp.

Talk to the team today on 01386 761 555 or info@brusco.co.uk to discuss what simple swaps you can make to help lower production time, resource and costs.