Makes 12

These Tear n Share Mince Pie Buns are a fantastic treat for breakfast, but equally good as an afternoon snack with a cup of tea. Enjoyed hot or cold this recipe mixes the indulgent texture of a deliciously sticky sweet bun with the nostalgic flavours of a mince pie.

Topped with chestnut cream, you can add even more moisture and decorative appeal to these Mince Pie Buns. This chestnut cream recipe can be made dairy free if you replace double cream with coconut cream.

What alcohol to use with mincemeat

The great thing about mincemeat is that you can make it your own using your own selection of alcohol. In this recipe, we have used gin and brandy, but these can be easily swapped out for rum, sherry, whisky or port. If you would like an orangey tang to your mincemeat, Cointreau is also a fantastic option.

Tear n Share Christmas Buns

• 450g Strong white bread flour
• 50g Semolina flour
• 7g Fast action dried yeast
• 2 Tsp Smart Salt®
• 1 Tbsp Sugar
• 30g Olive oil
• 325g Lukewarm water
• 500g Mincemeat (please see recipe below)

For the Chestnut Cream

• 300g Double Cream
• 100g Sweet chestnut cream

Homemade Boozy Mincemeat

Makes Approx 1kg

• 250g Bramley apple, grated
• 2 Tsp Mixed spice
• 0.5 Tsp Ground cinnamon
• 0.25 Tsp Ground nutmeg
• 75g Brandy
• 75g Gin
• 200g Raisins
• 200g Sultanas
• 150g Currants
• 150g Mixed peel
• 200g Dark brown sugar
• 2 Oranges, zest, and juice
• 1 Lemon, zest, and juice

Let’s give it a go!

Start by making the boozy mincemeat

1. Add all ingredients to a large pan – heat gently with the lid on and stir occasionally until the sugar has dissolved and all ingredients have mixed well – around 10 minutes
2. Remove from the heat, empty the contents of the pan into a bowl or heatproof container, cover and leave to cool for at least overnight (8-12 hours)
3. Store in sterilized jars or sealed containers

Followed by the Christmas Buns

1. Pre-heat the oven 180C/160C Fan/Gas 4
2. Mix the white bread flour, semolina, Smart Salt®, yeast, and sugar in a bowl
3. Add the olive oil and water and mix until in a dough
4. Knead the dough for 5-10 minutes until soft, elastic, and smooth
5. Cover the dough and leave it to prove for 1-2 hours until doubled in size
6. Leaving the dough somewhere warm will speed up the proving process
7. When the dough has doubled in size, drizzle a small amount of oil on a work surface
8. Place the dough on the oiled work surface and roll out with your hands into a rough rectangle shape – 3-5mm thick
9. Spread the mincemeat over the entire surface of the dough
10. Gently roll the dough into a ‘swiss roll’ shape
11. Slice the roll into 12 even pieces, approx. 4-5cm intervals
12. Arrange the rolls cut side up in a roasting tray, leaving a small space between each
13. Cover again and leave to prove for 30-60 minutes until the dough has almost filled the tray
14. Bake in the oven for 25-30 minutes until golden brown and cooked through
15. To make the cream, gently mix the double cream and chestnut puree until smooth and holding its own weight
16. If serving immediately, remove the buns from the oven and place them on a wooden board or a plate and using a piping bag, pipe the cream onto the top of each bun
17. If not serving immediately, allow the buns to cool in the tray.  When serving gently warm the buns in an oven at 120C for 10 minutes, serve on a wooden board or plate and pipe the cream on top to serve

Thank you to The Hungry Guy for this delicious festive recipe.

Talk to our team today about our range of dried fruits, chestnut products and Smart Salt® on 01386 761 555 or info@brusco.co.uk.

Vegan Mushroom & Jackfruit Bourguignon

(SERVES 4)

Jackfruit recipe

Why should the meat eaters have all the fun? We’ve curated a rich and delicious Bourguignon that’s perfect for the vegan consumer!

More and more food brands are now catering to the demand for vegan alternatives to classic (and typically meat-containing) dishes. This wholesome recipe containing our IQF vegetables and other ready-made plant-based ingredients is the perfect vegan dish for those who want a yummy meal without spending all day in front of the stove!

Jackfruit Protein

The star of this recipe is the jackfruit- a superfood we’re seeing become increasingly popular in vegan/vegetarian food production. Its unique texture is comparable not to its fellow fruits but to meat! It is often used as a replacement for pork in pulled pork but can also be used as a substitute for other meats- like in this Bourguignon. Though Jackfruit has much less protein than meat, it does provide a respectable amount considering it’s a fruit, making it a good addition to a vegan/vegetarian’s daily protein intake.

Jackfruit Nutrition

As well as being a good source of protein, Jackfruit also contains many vitamins and minerals that help keep the body happy and healthy. Jackfruit is high in vitamins A and C as well as being a source of riboflavin, magnesium, potassium, copper, and manganese – it’s certainly a superfood!

Ingredients

• 400g mixed mushrooms
• 300g jackfruit pieces
• 400ml veggie stock
• 200ml vegan red wine
• 1 sprig of fresh thyme
• 1 sprig of fresh rosemary
• 100g carrot, finely diced
• 1.5 tsp garlic puree
• 2 tbsp tomato puree
• 1 tbsp plus 1 tsp coconut aminos
• Mashed potato to serve

LET’S GET COOKING!

Vegan Bourguignon Recipe

1. Add the diced celery and carrot to a large pot and cook out for 5 minutes. Add the tomato paste, onion and garlic puree and stir.
2. Add the sliced mushrooms and season. Cook this for a further 5 minutes until the mushrooms start to colour.
3. Add the wine and bring it to a boil. Cook until the wine has reduced by half.
4. Add the stock and herbs, and reduce to a simmer for 15 minutes.
5. In a separate pan, add a little oil and fry the jackfruit pieces with the 1 tablespoon of coconut aminos, season. After about 5-10 minutes add this to the main pot.
6. Stir, season and add 1 tsp of coconut aminos.
7. Garnish with fresh parsley and serve with mash.

Get in touch

We hope you enjoy our dietary requirement-inclusive take on the classic Bourguignon, get in touch with the Brusco team for more information at 01386 761 555 or info@brusco.co.uk

Easy Vegan Cheesecake Recipe

In 2022, there is no need for consumers with specific dietary requirements to miss out on a classic pudding. To show off the difference a simple swap can make, we crafted a delicious vegan-friendly cheesecake using chestnut puree.

Vegan Nutrition

If new to the vegan and vegetarian diet, consumers can fall into the trap of losing some of the vitamins and minerals commonly found in meat, so including ingredients like chestnuts in ready meals and pre-prepared food products that are rich in some of those vitamins, like iron, is a great way to make sure your meals are a good source of the necessary nutrients vegans need to be healthy.

Are Chestnuts Good For You?

Chestnuts are low in fat and a great source of antioxidants, magnesium, zinc, iron, and potassium. We put them in this recipe because they’re incredibly tasty – It’s a bonus that they’re high in nutritional goodness!

Ingredients

• • 100ml coconut cream
  • 400g chestnut puree
  • Dark chocolate
  • 5 tbsp maple syrup
  • 2 tbsp vanilla
  • 60 ml melted coconut oil
  • 150g vegan digestive biscuits
  • Vegan dark chocolate

• Chopped hazelnuts

All ingredients highlighted in green are available through Brusco Food Group. Interested? Talk to the team today!

LET’S GET COOKING

Vegan Hazelnut Cheesecake recipe

1. In a food processor, blend the biscuits until they resemble breadcrumbs. Mix this with the melted coconut oil.
2. In a false-bottomed baking dish (approximately 8-10 inches) lined with baking paper on the bottom, carefully press the biscuit mix onto the bottom. Use something flat to push this to the edges. Place this in the fridge for an hour or so.
3. When the hour is nearly up, mix the coconut cream, chestnut puree, maple syrup and vanilla with a whisk until it’s combined. If you would like this sweeter, add in some icing sugar bit by bit until you have it to your taste.
4. Carefully pour the mix onto the base and leave it to set in the fridge for 4-5 hours.
5. When it’s ready, carefully remove the baking dish and sprinkle over some grated dark chocolate, orange zest and chopped hazelnuts.

Vegetarian Curry is a hugely popular dish all over the UK, with so many variations of flavour, spices, and texture, there’s something for everyone to enjoy. 

Vegetarian Ready Meals 

At Brusco, we feel it’s important to show how our ingredients can be used to cater towards the ever-growing vegetarian food sector. 

Year after year, consumers are switching to vegetarian alternatives, whether for health or personal reasons. 

Vegetables are filled with vitamins and nutrients that are an essential part of keeping our bodies healthy and happy. 

In recent years there has been a huge surge in the development of vegetarian/vegan products across many mainstreams, and large food companies to cater to the increasing number of people interested in its health benefits.  

IQF Vegetables Benefits

Due to the demand for good quality vegetarian-ready meals, we were inspired to create a vegetarian recipe that’s not only delicious but also quick and easy to make, featuring some of our  IQF vegetables.

Using IQF vegetables in meal production can benefit your production process greatly by cutting down on the time you would need to take chopping and prepare vegetables.

They also aid in the reduction of food waste, as frozen vegetables offer a longer shelf life – you can use what you need without having to throw away huge volumes of fresh food. IQF vegetables retain the same great taste and feel as their fresh counterparts.

We believe that healthier/vegetarian alternatives to classic dishes shouldn’t require hours and hours of cooking.   

This recipe features many products that we can provide through Brusco Food Group. Pre-prepared, delicious ingredients that help you cut down on cooking time without jeopardising taste.  

Keep an eye out for the ingredients highlighted in green. These are available through Brusco Food Group. 

Easy Vegetarian Curry 

Ingredients 

Curry Paste 

• 1 tsp garlic puree 
• ½ tsp ginger 
• 1 tbsp curry powder 
• 1 heaped tbsp fried onion 
• 1 tsp fresh chilli 
• ½ tsp turmeric 
• ½ tsp cumin 
• ½ tsp coriander 
• 15g coriander fresh
• ½ tsp Smart Salt®  
• 1 tsp coconut aminos
• 2 tbsp oil 
• 4-5 tbsp water 

For the curry 

• 1 can of coconut milk 
• 75ml vegetable stock 
• 60g carrot 
• 300g squash 
• 70g mangetout 
• 1 tsp coconut aminos 
• Juice of half a lime 
• Rice to serve 

LET’S GET COOKING! 

1. Add the paste ingredients to a blender and blend until all are combined. You can add the water little by little if it sticks. 

1. Add 3 heaped tbsp of paste to some oil in a pan and cook until it looks dry. 

1. Once it has reached this stage add the coconut milk and stir. 

1. Add the vegetable stock and bring it to a boil. 

1. Add the squash and carrot and cook for 10-15 minutes or until they’re soft. 

1. Add the mangetout and cook for a further 5 minutes. 

1. Add the lime and coconut aminos, season and serve with rice. 

Talk to the team 

Interested in our pre-prepared ingredients and spices? Talk to the team today and see how we can help cut down on cooking time 

Contact us at 01386 761 555 or info@brusco.co.uk. 

National Burger Day is just around the corner, and it’s one to prepare for. Consumers are no longer interested in below-par burgers in a bap, they want toppings, flavour and plenty of sauce. This takes time and preparation, which is why we have come up with this amazing Posh Burger recipe using our pre-cooked ingredients.

Making things easier with pre-prepared ingredients

Our pre-prepared/pre-cooked ingredients are incredibly tasty as well as a great way to cut down on cooking time – no more slaving away caramelising onions for what seems like an eternity- we’ve got you covered. Just sprinkle some of our caramelised onions into your dish or food product and save on the hassle! Great for manufacturing and time-saving during food service.

We’ve included our recommendations for toppings that we think you’ll love (but feel free to get creative and mix it up to your tastes!).

Remember- all ingredients highlighted in green are available through Brusco Food Group. Interested? Talk to the team today!

Posh Burger Recipe

(4 Burgers)

4 buns

Burgers

• 500g beef mince
• 30g crumbled blue cheese
• 1 tsp Smart Salt®
• 1 tsp pepper
• 1 tbsp fried onions
• 1 tsp dried parsley

Toppings

• 4 tbsp caramelised onions
• Lettuce
• Tomato
• 8 rashers of cooked streaky bacon
• 60 grams of blue cheese
• Mayonnaise
• BBQ sauce

LET’S GET COOKING!

1. Mix the burger ingredients into a bowl and form into 4 patties. Set aside in the fridge for half an hour
2. Heat oil in a frying pan and fry the burgers for 10-15 minutes until cooked through. Flip halfway through
3. Once the burgers are almost done, toast the buns and add 15g of blue cheese to each burger. Add the onions and bacon to heat through.
4. Assemble the burger with mayonnaise, lettuce, tomato, onions, burger, bacon, blue cheese and BBQ sauce.

Get in touch

If you are interested in any of the ingredients included in our Posh Burgers, get in touch with the team at 01386 761 555 or info@brusco.co.uk

Focaccia is a firm favourite at Brusco. This bread is the perfect accompaniment to soups, pasta and other yummy dishes – or to be eaten on its own if you love it as much as we do! This delicious focaccia recipe is vegetarian, uses pre-prepared ingredients and contains low levels of sodium.

All ingredients highlighted in green are available through Brusco Food Group. Interested? Talk to the team today!

Reducing Sodium Levels

Why should you reduce the sodium? Exceeding your daily allowance of sodium can hurt your health and has been linked to higher blood pressure and heart disease.

Shocking amounts of our food, including bread, are filled with excessive amounts of sodium, making it tricky to keep levels lower to suit the industry’s upcoming salt reduction targets and HFSS regulations. It can be a difficult task to reformulate successfully without comprising flavour.

What ingredients help to decrease sodium intake? Food products containing our Smart Salt® have lower levels of sodium compared to products containing traditional salt.

Smart Salt® is a 1:1 sodium replacement technology which can help reduce levels by up to 60% in several applications.

Research has shown that Smart Salt® not only helps lower sodium levels in food products, but also replicates the taste, texture, and functionality of regular salt – so no need to compromise the deliciousness of your dish!

Low Sodium Focaccia Recipe

• 500g flour
• 3 tsp Smart Salt®
• 7g yeast
• 5 tbsp olive oil
• 390-400ml lukewarm water
• 1 tsp Sugar

Before baking

• 4 tbsp caramelised onion
• 2-3 sprigs of rosemary
• Olive oil for drizzling on top
• 1-2 tsp garlic puree

 LET’S GET COOKING!

1. In a bowl combine water, yeast and sugar – stir and let sit for 5 minutes.
2. Add the flour and Smart Salt® in a separate bowl and slowly pour in the water mix.
3. Mix until no dry bits show.
4. Transfer to a large oiled bowl and cover with a warm damp towel and leave for 4 hours or until doubled in size.
5. Transfer to a greased and oiled baking dish and spread out. Leave for another hour or until it has doubled in size again.
6. Transfer the dough to an oiled baking dish and stretch it out to the edges.
7. Mix the garlic puree and olive oil in a dish.
8. Use your fingers to make dimples then drizzle over the garlic oil mixture
9. Spoon over the caramelised onion, slightly pressing some of the onions into the dough.
10. Preheat oven to 200c (fan).
11. Bake in the oven for 20-25 mins.
12. Sprinkle with sea salt.

Talk to the team

Interested in our caramelised onions, garlic puree, Smart Salt® and ready-cooked range? Talk to the team today and see how we can help reduce your sodium levels. Contact us at 01386 761 555 or info@brusco.co.uk.

This Beer BBQ Sauce is not only delicious and easy to create but is also versatile. Easily adapted to add your special touch.

Using our pre-cooked range of onions and garlic, you can cut down your production process dramatically. Ambient and ready to use, all you need to do is add the required amount.

Season and spice to your taste by adding more/less cayenne pepper and paprika. Taste-wise, BBQ sauce packs a delicious punch, but has some very strong flavours involved, balance is always important. Add spices generously, but slowly.

Did you know?

We offer a huge range of sauces, pastes, chutneys, and condiments which are great for adding flavour to recipes including ready meals and fillings for sandwiches.

Our range includes classics such as mustards, soy, ketchup and Worcester sauce and delicious time-saving pastes.

These pastes come chilled and include red pepper, sundried tomato, yellow bean, gochujang and lemongrass.

What Beer to use in a BBQ Sauce?

Various beers can be used in a BBQ sauce, each offering a different flavour. As part of our range, we offer a selection of beers which would work beautifully in a BBQ sauce. These include Murphy’s Stout, Doombar Ale, Greene King IPA Ale, Marston’s Pedigree Ale, and Old Peculiar Ale.

Beer BBQ Sauce Recipe

500ml (approx.)

• 240 ml ketchup
• 120 ml beer
• 1 tbsp American mustard
• 1 tbsp paprika
• ½ tsp cayenne pepper
• 2 tbsps Worcestershire sauce
• 1 tsp coconut aminos
• 3 tbsps brown sugar
• 60 ml red wine vinegar
• 1 heaped tbsp ambient onions
• Garlic puree

All ingredients highlighted in green are available as part of the Brusco range.

Let’s give it a try!

1. Heat the onions in a little oil – our onions are pre-fried, so this cuts down on cooking time
2. Add beer and all spices, sauces, mustards, vinegar, and purees
3. Bring to a boil and let simmer for 15 minutes
4. Leave to cool before serving

Talk to the team

If you are interested in any of the ingredients included in our Beer BBQ recipe, get in touch with the team at 01386 761 555 or info@brusco.co.uk

Chicken lo mein is a Chinese dish containing stirred egg noodles. Usually served with vegetables and either meat or seafood. Traditionally you will find beef, chicken, pork, or shrimp as part of the dish.

This Lo Mein recipe can use fresh or IQF vegetables, to help maintain a longer shelf life.

How to make an Asian-style dish allergen free

To help make Asian recipes such as this chicken lo mein allergen free, swap your soy sauce with coconut aminos.

This fantastic ingredient has the same umami flavour but is produced using fermented coconut palm sap rather than soybeans which are a known allergen.

Certain noodles also contain allergens such as eggs, so swap for alternatives and always read the packaging.

Chicken Lo Mein Recipe

Serves 2

• 400g noodles
• 300g chicken
• 4 spring onions split into greens and whites
• 150g beansprouts
• 50g carrot thinly sliced
• 50g sugar snap peas

Sauce

• 60 ml coconut aminos + 40-50ml to finish
• 1 teaspoon garlic puree
• 1 teaspoon ginger
• Pinch of sugar
• 1 heaped tsp 60ml water
• Cornflour
• ½ tsp Smart Salt®

Let’s give it a go!

1. Heat a wok and when it starts to smoke add in the sliced chicken, and season with Smart Salt® and pepper.
2. Whilst this is cooking, mix the sauce ingredients in a bowl and set aside.
3. After 5 minutes of cooking and the chicken is done, remove it from the pan.
4. Add a little more oil if needed and then add in the vegetables aside from the beansprouts and green parts of the onions.
5. Stir fry this for 5 minutes, continually stirring.
6. Add in the chicken and noodles and mix.
7. Add in the sauce and stir immediately.
8. Mix 1 heaped tsp of cornflour with about 1 ½ tsps. of water into a slurry and add this to the wok. It will thicken the sauce
9. Add in the beansprouts and green onions. Season with Smart Salt® and another 40 – 50ml of coconut aminos (add it gradually to your taste)
10. Drizzle with toasted sesame oil (optional/not gluten-free) and serve.

Talk to the team

Interested in our allergen-free alternatives? Talk to the team today and see how we can help make your range more inclusive. Contact us at 01386 761 555 or info@brusco.co.uk.