BBC reports over the weekend have identified that some ‘Italian’ tomato purees sold by some UK supermarkets appear to contain tomatoes that have been grown and picked in Xinjiang region of China using forced labour. Brusco’s supply chain doesn’t source from this region of China, so you can be confident with us.

Our customers will already be aware that Brusco supplies many household brands and major food manufacturers in the UK, so please reach out to us if you would like any help or assistance in securing a new ethical supply of great quality tomato ingredients, puree, chopped or sauce, plus organic if required in various formats.

You can rest assured in the authenticity of our frequently visited factories and suppliers. While the ‘Italian’ tomatoes have been reported as being sourced from China, we work with suppliers from 5 different countries to ensure we offer customers a risk-free supply chain of tomatoes direct from the country of origin.

As Brusco is a major importer and distributor of tomato ingredients, you can be confident that you are working with a partner that sources only the most ethical supply available. You can also be certain you’ll receive quality service and product integrity, recognised in Brusco’s ‘AA’ grade certification with BRCGS.

You can read more information on Chinese forced-labour here.

The technical team is on hand to discuss any questions you may have on the tomatoes market, so get in touch on technical@brusco.co.uk.

Alternatively, to discuss moving your tomato supply to Brusco, contact the team by phoning 01386 761 555 or email 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

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

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

The team are excited to announce that we will be attending the Food & Drink Expo 2022!

You will find us on stand P200 along with POPS and Porter Foods.

Exhibition Information:

Exhibition: Food & Drink Expo 2022

Date: 25-27th April 2022

Venue: NEC Birmingham

Stand: P200

Why not come along!

It’s important to the team at Brusco to make staple recipes more inclusive without compromising on taste. This gluten free gravy is  not only delicious, but it is also gluten and dairy free.

What’s the secret ingredient in Gluten Free Gravy?

We have a little confession to make, this isn’t our creation… This gravy recipe is a Jamie Oliver special! He seems to share our love and passion for chestnuts, and incorporates this fantastic ingredient in many of his recipes.

The chestnuts in this recipe help thicken the gravy, so there is no need for flour. Leaving it thick, creamy and full of festive flavour.

It’s important to note that, here at Brusco Food Group, we maintain the mantra that chestnuts are not just for Christmas!

As in Europe, they should be enjoyed all year round and can be incorporated into many dishes, sweet or savoury. However as it is Christmas, you simply must try making our festive sausage rolls. Designed by our Friends over at Fat Mow Cooking, they are delicious!

Want to know the ingredients?

This gluten free gravy recipe serves 12, so perfect for a big family dinner. As family Christmases may not be as elaborate this year, you can adjust the amounts to suit your family size. Please remember, gravy also tastes amazing the day after, so the more you  make, the more you have for dipping your extra roasties in!

• Turkey giblets , and sticky bits from your cooked turkey
• 100 ml port, optional (but absolutely worth it)
• 200 g vac-packed whole chestnuts (we have some in stock)
• 2 tablespoons onion marmalade, optional
• 1 litre organic chicken stock

Now for the important bit…

The gravy needs to be created as you cook. The flavours from the meat and vegetables are crucial to the final result.

Once your turkey is cooked, and you have put her to one side to rest:

1. Skim away about three-quarters of the fat from the surface and you will be left with the sticky bits at the bottom.
2. Please your cooking tray over the hob with all of the vegetables used under your turkey and put on a high heat until it starts to boil.
3. Time to add the port! Let it cook away for a few minutes before crumbling in the chestnuts.
4. Scrape the sticky bits from the base and sides, then add your stock and marmalade.
5. Now it’s time to mash.
6. Simmer for 20 minutes until thickened and stir occasionally until it has reached your desired consistency.
7. Pour through a sieve into a pan, and push through with the back of a spoon. Any resting juices from the turkey just adds to the flavour. Keep warm until your dinner is ready to serve!

Let’s talk chestnuts!

For further information on how make your recipes gluten free, or to discuss our range of chestnut ingredients, talk to our team today. Contact us on 01386 761 555 or info@brusco.co.uk, we will look forward to talking to you!

We have stepped into September, and Starbucks have launched their Pumpkin Spiced Latte, the weather has gone quintessentially British, meaning one thing… autumn has arrived.

Every food lover enjoys a change in season. It offers the perfect opportunity to switch up dining choices and get creative with ingredients.

Vegan Hot Chocolate Mix

Hot chocolate is a must when the cold weather comes in, sweet, rich and full of creamy flavour!

Make sure your cupboard is stocked with your very own homemade vegan hot chocolate mix. Ready when you need a sweet treat.

Many pre-made hot chocolate mixes contain milk powder, making them unsuitable for vegans. This recipe substitutes milk powder for coconut milk powder, offering a vegan-friendly option.

Coconut milk powder has added health benefits as well as that delicious, distinctive coconut flavour.

Create your own Vegan Hotel Chocolate Recipe

• 60g Cocoa powder
• 200g Coconut milk powder
• 100g Icing sugar
• 2 tsp Corn flour
• Grated dark chocolate

Simply combine the ingredients, and store them in an airtight container until ready to use.

Ready for that Hot Chocolate Fix?

It’s so simple to turn your mix into a delicious hot chocolate.

• Heat coconut milk in a saucepan
• Mix in two heaped tablespoons of mixture and stir until dissolved

Fancy a frothy top?

• Find a jar with a lid and fill it up by a third with coconut milk.
• Simply shake until frothy and slowly add to your drink.
• Grate unsweetened dark chocolate and sprinkle over the top

Talk to our team

If you are looking to improve, or create a new vegan-friendly hot chocolate for your customers talk to our team at 01386 761555 or email info@brusco.co.uk. We have great quality, vegan-certified coconut powder ready to add to your mix.

Today we are celebrating #NationalFishandChipDay with our very own beer batter recipe.

Sure, you can buy from your local chippy, but if you fancy creating something new and golden, this is the recipe for you.

What is #NationalFishandChip Day?

#NationalFishandChipDay is a day to celebrate the nation’s favourite dish.

Whether you dip your chips in curry sauce or tomato ketchup, accompany them with mushy peas or garden peas, season with heaps of salt and vinegar or keep it plain, we can all join together in appreciation of this delicious classic.

Beer batter recipe ingredients

• 115g self-raising flour
• Pinch of salt
• 150ml beer, light ale or lager (chilled)
• 1 egg (beaten)
• 1tsp garlic powder
• Season with pepper

How to make your beer batter

The best thing about this recipe is that it is not only simple and delicious, but you will probably have all of these ingredients in your cupboards.

This recipe serves 8, but you can increase or decrease amounts to suit whatever party size you have.

Simply mix all the dry ingredients with the egg and slowly add the beer, stirring as you go. Don’t worry too much about remaining lumps, this just adds to the texture.

Create your Battered Fish

Firstly, get your deep-fat fryer going or heat a large saucepan of oil to 175 degrees Celsius. The oil should be deep enough to immerse your fish.

Cover your fish in flour, making sure it coats the outside

Submerge the fish into your batter

Fry in the oil for 3-4 minutes until golden brown (Do this in batches to not overcrowd the pan)

Once cooked carefully remove and place into a bowl (covered in a paper towel) and season with salt

Accompany with chunky chips, mushy peas and some tartar sauce.

What else can you do with beer batter?

Beer batter can be used for many delicious recipes including beer-battered prawns, scampi, and calamari or if you are looking for vegetarian dishes you can dip mushrooms, onions, tofu or even string beans.

Talk to the team

We have a delicious range of bulk-buy beers, including gluten-free beers ready to help perfect your beer batter. Talk to the team today at 01386 761555 or info@brusco.co.uk.

Over on our Instagram page, we are discussing the best way to serve your fish and chips, join in the conversation!