Vegetarian Hot Pot

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 to discuss what simple swaps you can make to help lower production time, resource and costs.

Roasted Butternut Squash Soup

Serves 4

Warm yourself up this season with this soothing and winter-ready roasted butternut squash soup!

Using our IQF roasted squash, IQF garlic puree and cooked onions you can shorten production time, reduce costs and lower required resources, making it the perfect recipe for food service and manufacturing of ready meals.

Our IQF vegetables and cooked onions are prepared ahead of time, ready to be used in recipes. We aim to have ingredients that suit your storage requirements and work with you to help lower costs where we can.

Ingredients for Roasted Butternut Squash Soup

Let’s give it a go!

  1. Heat a saucepan on a medium heat, add the olive oil, the cooked onions, roasted squash and dried thyme
  2. Add a pinch of salt and pepper and cook for 5 minutes to warm through
  3. Add the garlic puree and cook for another 3-4 minutes
  4. Add the veg stock and dried sage
  5. Bring the soup to the boil, reduce the heat to a simmer, place a lid on top and cook for 20-30 minutes until the vegetables are completely falling apart
  6. Add the milk and bring the soup to a simmer, then turn off the heat and blend until smooth
  7. Adjust the texture with a splash of milk if needed
  8. Taste and adjust the seasoning as required
  9. Spoon into bowls and top with a pinch of chilli flakes, dried sage, garlic croutons and a drizzle of double cream if you desire!

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

Lemon & Olive Oil Cake with Greek Yoghurt

Introducing the exquisite Lemon and Olive Oil Cake, thoughtfully designed to serve 6-8 guests, making it an ideal addition to your culinary offerings.

Served in a 9-inch cake tin, the Lemon and Olive Oil Cake is a harmonious blend of the richness of Extra Virgin Olive Oil and the vibrant zing of fresh lemons. For an added touch of indulgence, we recommend serving this cake with a dollop of creamy Greek yoghurt. This recipe requires a pinch of salt for that added flavour, but if you’re looking at ways of reducing sodium in your dishes then don’t forget to take a look at using Smart Salt.

This cake recipe is developed by The Hungry Guy and is a perfectly light and refreshing dessert.

Ingredients for Lemon & Olive Oil Cake

Makes 9in Cake Tin – serves 6-8

  • 200g Extra Virgin Olive Oil
  • 300g Caster Sugar
  • 3 Large Eggs
  • 3 Lemons Zest
  • 4 Lemons Juice
  • 250g Plain Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Bi-carb of Soda
  • 300g Whole Milk
  • 1 Tsp Vanilla Extract
  • Pinch of Salt
  • Caster Sugar for dusting

Here’s how it’s done

  1. Line a 9inch cake tin with greaseproof paper and pre-heat the oven to 170C
  2. Whisk together the sugar, eggs, olive oil and vanilla extract until well combined
  3. In a separate bowl, mix the flour, baking powder, bi-carb and salt together
  4. Make a well in the centre of the flour and add half of the milk, whisk well and then gradually add the rest.  Mixing constantly to ensure a smooth mix
  5. Add the lemon zest and juice to the sugar and eggs mix and whisk well
  6. Add the egg mix to the flour and milk mixture and mix well
  7. Pour the mixture into the cake tin and bake for 45-60 minutes until a skewer can be inserted into the centre and comes out clean
  8. Remove from the oven, sprinkle with the caster sugar, allow to cool in the tin for 10-15 minutes, before removing from the tin and cooling on a wire rack
  9. Serve with Greek yoghurt

You can find more information on our available eggs here. Talk to the team today on 01386 761 555 or

Mediterranean Fish Tray Bake with Quinoa Salad Recipe

Here’s a nutritious recipe duo, designed to serve and impress 4-6 guests. This tender dish can feature fillets of Cod, Hake, Pollock, Haddock, or your preferred fish selection and is complemented with a well-balanced Quinoa Salad.

This recipe showcases the versatility of frozen ingredients and can elevate your culinary excellence with every serving. Join us in preparing these remarkable dishes and indulge in the savoury results that are sure to leave a lasting impression.

This recipe was curated by The Hungry Guy and is a perfect main course recipe for any occasion.

Ingredients for Fish Tray Bake

Serves 4-6

  • 4 Large White Fish Fillets, skinless (Cod, Hake, Pollock, Haddock etc)
  • 200g Chopped Tomatoes
  • 15g Veg Bouillon
  • 100g Water
  • 75g IQF Red Onion Wedges
  • 75g IQF Red Peppers, diced
  • 50g Green Olives, whole
  • 100g Butter Beans (or any white beans), drained
  • 5g Smoked Paprika
  • ½ lemon, juiced
  • 10g Garlic Puree
  • 10g Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • Parsley & Basil Leaves to Dress

Here’s the method

  1. Place the chopped tomatoes in an oven proof dish or tray.  Sprinkle over the veg bouillon, smoked paprika and water
  2. Add the onions, peppers, olives, butter beans, garlic puree and a pinch of salt and pepper
  3. Roast in the oven for 20 minutes at 180C
  4. Remove from the oven, place the fish fillets into the sauce, evenly distributed across the tray
  5. Season with some salt and pepper and a drizzle of olive oil
  6. Return to the oven and cook for 15 minutes until the fish is tender and fully cooked through
  7. Remove from the oven, drizzle with lemon juice and the fresh herb leaves

Ingredients for Quinoa Salad

Serves 4

  • 50g Red Quinoa
  • 50g White Quinoa
  • 50g Black Quinoa
  • 10g Veg Bouillon
  • 50g IQF Diced Red Onion (raw)
  • 50g IQF Diced Red Pepper (raw)
  • 75g IQF Cherry Tomatoes, halved (raw)
  • 5g IQF Parlsey (or dried)
  • 5g IQF Mint (or dried)
  • 5g IQF Coriander (or dried)
  • 5g IQF Chives (or dried)
  • 50g Extra Virgin Olive Oil
  • 50g Feta Cheese
  • 1 Lemon, juiced
  • Salt & Pepper to Taste

Now let’s make it

  1. Bring a pan of water to the boil, add the bouillon and quinoa and boil for 15-20 minutes until tender and just soft
  2. Drain and leave to cool
  3. Once cold, mix the quinoa with the herbs, vegetables and cheese
  4. Season to taste with salt and pepper and lemon juice

As a tomato importer and quinoa importer, you can find more information on our product range here. Talk to the team today on 01386 761 555 or

Roasted Pepper & Onion Frittata with Marinated Tomatoes Recipe

Whether you’re a seasoned chef or a kitchen novice, this Roasted Pepper & Onion Frittata recipe is crafted to easily achieve a lasting impression.

Baked to perfection, this frittata is as versatile as it is delicious, serving as a delightful addition to any occasion. The frittata is a great way to get your daily dose of fruit and vegetables, served with IQF Roasted Red Peppers, sliced Red Onions and exquisite IQF Cherry Tomato halves that are seasoned with a harmonious blend of Extra Virgin Olive Oil and Cider Vinegar.

This recipe was curated by The Hungry Guy.

Ingredients for Marinated Tomatoes Recipe

  • 100g IQF Cherry Tomato halves (defrosted)
  • 10g Extra Virgin Olive Oil
  • 5g Cider Vinegar
  • Salt & Pepper to Taste

Step by step instructions

  1. Toss the IQF courgette in oil, salt and garlic puree, roast in a pre-heated oven at 200C for 15-20 minutes until soft and nicely roasted
  2. Blend with all ingredients until smooth
  3. Season with salt and pepper
  4. Make the marinated tomatoes by mixing all ingredients together – taste and season with salt and pepper
  5. Serve the tomatoes on top of the dip

Ingredients for Roasted Pepper & Onion Frittata

Serves 4

Here’s how to make it

  1. Spread the vegetables across the bottom of an ovenproof pan, dish or tray
  2. Whisk the eggs with some salt and pepper
  3. Pour over the vegetables and gently agitate the veg to evenly distribute along with the egg
  4. Bake in a pre-heated oven at 170C for 20-25 minutes until the egg is set
  5. Remove from the oven and allow to cool for 5 minutes before turning out onto a board or plate
  6. Serve warm or cold

You can find more information on our cider vinegar here. Talk to the team today on 01386 761 555 or

Aubergine & Tahini Dip (Babaganoush-ish) Recipe

Unleash the bold, smoky flavours of this mouth-watering Roasted Aubergine and Tahini Dip. Designed to cater for a party of four, this recipe benefits from the ease of IQF Roasted Aubergine and a luscious tahini dip for a true culinary experience.

This creation delivers an irresistible fusion of flavours, including garlic, extra virgin olive oil, ground cumin, and a zestful splash of lemon juice. With just a quick blend and an opportunity to season to perfection, this exquisite dish pairs flawlessly with a side of green olives.

This dip was created by The Hungry Guy and can be the perfect accompaniment to many recipes.

Ingredients for Aubergine & Tahini Dip

Serves 4

How to make it

  1. Blend all ingredients together
  2. Adjust consistency with olive oil as required
  3. Season to taste with salt and pepper
  4. Serve with green olives

If you are looking for a new ingredients importer and would like some more information on our IQF vegetable ingredients, talk to the team today on 01386 761 555 or email

Jerk Chicken Recipe with Tamarind Gravy

The beauty behind this jerk chicken recipe lies in the mixture of herbs and spices used. They provide the full flavour of the Caribbean offering warmth, spice and a touch of sweetness.

The ratio of this recipe can be adjusted to suit requirements, whether you are looking for a stronger hit of chilli or adding more depth with herbs.

This marinade curated by The Hungry Guy can be added to a variety of meats or vegetables to offer a fusion twist to any recipe.

Let’s start by creating the Dry Jerk Marinade

Mix all the ingredients together until well combined.

Now it’s time to add it to the chicken

Serves 4
  • 8 Bone-in chicken thighs
  • 2 Tbsp dry jerk marinade
  • 2 Tbsp olive oil

Let’s give it a go!

  1. Coat the chicken thighs in olive oil and then spoon over the marinade.
  2. Rub it well, cover it all over the chicken and leave it to marinate in the fridge overnight.
  3. When you are ready to cook, preheat the oven to 220C.
  4. Place the chicken thighs, and skin side up in a deep oven tray and roast for 35 minutes until golden and the meat comes easily off the bone.
  5. Leave to rest for 5 minutes, then drain off the cooking liquid and retain the tamarind gravy.

This goes beautifully with Tamarind Gravy

serves 4
  • 500ml Fresh (in a pouch) chicken stock
  • 5 Scotch bonnet
  • 1 Tsp dry jerk marinade
  • 4 Tbsp tamarind or 1 tsp concentrated tamarind paste
  • 1 Tsp honey
  • 1 Tsp corn flour
  • 1 Tbsp water
  • Cooking juices from the jerk chicken thighs

Let’s give it a go!

  1. Heat the chicken stock in a saucepan and add the dry jerk marinade and the scotch bonnet.
  2. Add the tamarind and bring to a boil.  Cook and simmer for 10 minutes until slightly reduced.
  3. Remove the scotch bonnet, add the honey, and adjust the seasoning with tamarind, honey and salt.
  4. Mix the water and corn flour together – add to the sauce and stir constantly until the sauce simmers and thickens to the desired consistency.
  5. Remove from the heat, taste and adjust the seasoning before adding the juice from the cooked jerk chicken thighs.
  6. To serve, spoon over the cooked chicken thighs.

Our range of herbs and spices is available on mixed pallets, so you can order a variety of products from one place. Talk to the team today on 01386 761 555 or

Caribbean Black Bean Curry

Bring black beans to life with a delicious combination of herbs, spices and tomatoes, creating this authentic Caribbean black bean curry. Perfectly paired with rice, it’s quick and easy, but very effective. Curated by The Hungry Guy, this recipe is the perfect choice for a mid-week dinner or as part of a Caribbean feast.

Plant-based and accessible

This black bean curry is dairy-free, gluten-free and meat-free, making it accessible to many consumers. To make it vegan-friendly, you can swap out the honey with maple syrup to add that required sweetness.

IQF vegetables for smoother production

We have used IQF vegetables in this recipe to reduce the amount of preparation needed. Our IQF vegetables are prepared and frozen ahead of time. Ambient options are also available if frozen storage space is an issue.

Ingredients for Caribbean Black Bean Curry

Let’s give it a go!

  1. Heat oil in a pan, add the onion, scotch bonnet and coriander seeds, and cook for 5 minutes until soft.
  2. Add the garlic puree and cook for 2-3 minutes.
  3. Add the chopped tomatoes and black beans and bring to a simmer.
  4. Add the dried thyme, bay leaf, cinnamon, ground ginger, allspice & soy sauce.
  5. Bring back to a simmer and stir through the fire-roasted peppers.
  6. Simmer for 15-20 minutes, stirring regularly until the sauce has slightly reduced and thickened.  If it is too thick, add a drop of water.
  7. Add a pinch of salt and pepper, stir through the honey and lime juice and adjust the seasoning to taste.

If you are interested in talking to the team about our IQF vegetables, beans or herbs and spices, get in touch today on 01386 761 555 or

Spanish Style Pork in a Tomato Sauce

June’s Chef session in the Brusco office focused on Spanish tapas recipes. Deliciously curated by The Hungry Guy, this Spanish-style pork recipe offers all the authentic flavours of Spain including tomatoes, garlic and fragrant herbs.

It is very versatile and can either be used as a small tapas dish or if you combine it with a lemon and herb cous cous, a lovely main dish.

Ingredients for Spanish Style Pork in Tomato Sauce

Serves 6

Let’s give it a go!

  1. Pre-Heat the oven to 160C
  2. Heat the oil in a casserole or oven proof pan on high.  Season the pork before dicing into 5cm chunks.  Add the diced pork to the pan and brown all over.  Remove from the casserole dish and drain off the excess fat
  3. Add the sliced onions and coriander seeds and cook on a medium heat for 10 minutes until soft and the coriander is fragrant.
  4. Add the garlic and cook for another 2-3 minutes

If you are looking at changing your supplier of herbs, spices or tomatoes, get in touch with the team today on 01386 761 555 or Harvesting for these products happens throughout June and July, making it the best time to secure volumes.

Beef Kofte Recipe

As ingredients suppliers, we are constantly trying to find cost-saving, health-enhancing ways to improve our customer’s products.

Since the end of last year, we have been working with a development chef, The Hungry Guy monthly to focus on key cuisines to help lower sodium levels and production time, whilst enhancing flavours and creating exciting recipes.

Reducing Sodium Levels in Ready Meals

Ready meals such as beef koftes can be high in sodium, due to the high levels of seasoning involved. This low-sodium beef kofte (kofta) recipe is made using our selection of herbs, spices and low-sodium salt, Smart Salt®.

Using Smart Salt® instead of regular salt helps keeps the same great flavour, whilst taking out the unnecessary sodium.

We have also used our cooked caramelised onion product instead of fresh onion to add a deliciously sweet flavour but drastically reduce the production time, helping save on production costs.

Paired with a fresh salad and pittas, these beef koftes are perfect for your customer’s upcoming summer BBQs.

Ingredients for Beef Kofte

Let’s give it a go!

  1. Mix all ingredients together well.
  2. Pinch off a small amount of mix and flatten into a burger patty shape.
  3. In a non-stick frying pan, heat some oil and cook the patty for 2 minutes on each side until cooked – set aside to cool until safe to eat.
  4. Taste the patty and adjust the mixture seasoning as required – adding salt, spices or onions as required.
  5. Taking a golf ball-sized piece of the mix at a time, shape the mixture into barrels (should make around 15)
  6. If using a BBQ – skewer each barrel, coat in oil and cook for 3-4 minutes on each side, over direct heat until golden and cooked through.
  7. Heat some cooking oil in a pan on medium.  Once hot, add the koftes and cook for 3-4 minutes on each side until golden brown and cooked through.
  8. Serve with some pitta breads, dips and salad.

If you are currently focusing your efforts on lowering sodium levels in your products, talk to the team today at 01386 761 555 or to see how Smart Salt® can help.