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Recipes

Fish 'n' Chips

Method:

Make batter by mixing the flour, baking powder and Elderflower Presse until the batter is the consistency of double cream and can coat a wooden spoon. Coat the fish in flour, dip in the batter, then carefully place in hot oil at a temperature of 190°C, cook for 8-10 minutes until golden brown, remove from oil and drain on kitchen towel. Meanwhile cook chips and heat mushy peas. Serve with fish and tartare sauce.

Sundried Tomato, Spinach and Cheese Stuffed Chicken

Method:

Place chicken breast on a chopping board place one hand on top of it, using a sharp knife slice into the breast starting at the thicker end and finishing at the thinner end, ensuring you do not cut all the way through to the other side. Open the fillet to resemble a butterfly. Fill the one half of the breast with tomatoes, feta, spinach and mozzarella and fold over the other half of breast. Pierce with a cocktail stick to hold everything in place. Gently seal the chicken in a frying pan and transfer to the oven to finish off cooking. Once cooked serve with vegetables and potatoes of choice and a mushroom sauce.

Pulled Pork Macaroni Cheese

Method:

Warm macaroni cheese and pulled pork. Layer onto tortilla chips and top with pieces of crispy bacon and cheese. Place under a hot grill until cheese melts and garnish with spring onion.

Shrimp & Crab Macaroni Cheese

Method:

Warm macaroni cheese and pulled pork. Layer onto tortilla chips and top with pieces of crispy bacon and cheese. Place under a hot grill until cheese melts and garnish with spring onion.

Wild Mushroom Macaroni Cheese

Method:

Warm macaroni cheese. Fry mushroom mix, stir into macaroni. Stir in a drizzle of extra oil. Transfer to an oven proof dish and top with crumb and cheddar cheese, bake in a hot oven until the crumb turns golden and cheese is melted. Serve with a sprinkling of chopped parsley

Vegan Spinach & Leek Mac 'n' Cheese

Method:

Heat oven to 200C/fan 180C/gas 6. Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt butter in a saucepan. Add the garlic and mustard, cook for 1 min. Stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in all the cheddar and half the mozzarella and season Defrost the leeks and the spinach and add both to the cheesy white sauce. Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or 4 individual dishes. Scatter over the bread crumbs and drizzle with some of the melted butter and remaining cheese, then bake for 20 mins until crisp and golden.

Winter Brioche Pudding

Method:

Place brioche slices on a board and spread liberally with butter, set aside. Make a custard mix by heating the cream with vanilla pods and allow to infuse for a while. Beat eggs in a bowl, gradually adding caster sugar. Whisk until light and airy. Carefully add warm cream to egg & sugar mix, whisking all the time to prevent eggs from cooking too quickly. In a battered oven proof dish interlace brioche slices with berry mix then add custard, staring the liquid as you pour. Sprinkle top of pudding with demerara sugar and chocolate drops and bake until sugar caramelises. Serve with fresh clotted cream.

Toad In The Whole

Method:

Make the batter mix as per instructions. Wrap Sausages in pancetta and brown off in a hot pan with the onions and balsamic vinegar. Place in an oven dish and coat with batter mix. Cook in hot oven for 20 mins until batter is crispy. Garnish with fresh sage leaves. Make a gravy using Vegetable bouillon and cornflour.

Veggie Cottage Pie Potato Skins

Method:

Dice the carrots, onion and turnips. In a frying pan brown off the mince and the vegetable mix, strain excess liquid and return to pan. Add a pinch of bouillon paste and a touch of white wine. Stir in peas, tomato puree and chopped tomatoes and allow to simmer until sauce thickens. Place mix into potato boats and pipe mashed potato over mix, top with grated cheese and bake in a hot oven until cheese is golden. Serve with a sprinkling of chive.

Traditional Toffee Apples

Method:

Place apples in a large bowl, cover with boiling water for 1 minute to remove any wax, then drain and dry thoroughly. Push a wooden skewer into each apple and set on a lined baking tray.

For toffee apples, add 300g golden caster sugar, 3 tbsp golden syrup, and 5 tbsp water to a pan. Heat gently until the sugar dissolves, then increase the heat and boil (without stirring) until the syrup reaches 140°C. Working quickly, dip each apple into the caramel, swirling to coat evenly. If decorating, sprinkle with nuts or sprinkles while still tacky. Leave to cool and set for at least 30 minutes.

For chocolate apples, melt your chosen chocolate over a pan of simmering water (keeping the bowl above the water). Heat to 28–30°C for milk or white chocolate and 30–32°C for dark chocolate. Dip each apple, let excess drip off, then decorate with nuts, sprinkles, or melted chocolate designs. Leave to set before serving.

Pumpkin Mac & Cheese

Method:

Cut bacon into lardons and fry with sage until crispy. Mix with panko crumbs and set aside. Cut pumpkin or squash into chunks, remove seeds, drizzle with oil and seasoning, then roast at 200°C (Gas Mark 6) until lightly charred. Cool slightly, then remove the skin. Fry diced onions in oil until soft, then blend with the roasted pumpkin and milk until smooth, adding more milk until it coats the back of a spoon. Stir in tomato purée and mascarpone, then simmer gently. Cook pasta in salted boiling water for 10–12 minutes, drain and keep a little cooking water. Toss pasta with the pumpkin sauce, Grana Padano, and a splash of the water to loosen. Serve topped with the crispy bacon crumb and diced chillies for extra heat.

Mexican Mole Chilli

Method:

Char tortilla in a griddle pan, allow to cool and cut into wedges. Heat chilli con carne adding sweetcorn and kidney beans to bulk it out. Drop in some chocolate callets and allow to melt. Roughly chop coriander, including stalks. Heat rice portions

Assembly – Place heated rice into soup container and fill with chilli con carne. Sprinkle with chopped coriander and serve with tortilla chips on the side.

Baked Potato Skins

Method:

Grate gruyere and Emmental, mix with grated red Leicester. Slice spring onions and bacon, leave to one side. Deep fry potato longboats for 4 mins and drain of excess oil, alternatively bake for 20 mins in an oven set to GM9/240°C. Meanwhile heat mashed potato and mix with ¾ of grated cheeses, sliced spring onion and bacon bits. Fill each longboat with mash potato mix, top with some more grated cheese and bake until golden and cheese is melting. Serve topped with a sprinkling of spring onion and chopped chives.

Thai Style Pumpkin Curry

Method:

Peel and dice pumpkin, onions, and red pepper. Heat oil in a pan, gently fry onions and garlic, then add pumpkin and Thai red curry paste. Cook for a few minutes before adding red peppers, fine beans, and coconut milk. Simmer until the vegetables are tender. For the coconut rice, add 2 parts jasmine rice to 2.75 parts coconut water, a pinch of salt, and star anise. Bring to the boil uncovered, then cover and simmer for 8 minutes. Turn off the heat and rest for 5 minutes before fluffing with a fork. Char sweetcorn in a dry pan until lightly blackened. Serve the curry with moulded coconut rice, garnish with charred sweetcorn, sliced red chillies, chopped coriander, and warm naan bread.

South Indian Style Fish Curry

Method:

Heat some oil in a thick bottomed pan. Add mustard seeds, ginger and garlic puree, finely diced chilli and diced onion, cook until onion softens then add turmeric, coriander powder and ground cumin. Cook for another minute or so to release the spice flavours, add freshly chopped tomatoes and stir well. Add coconut milk and cook until sauce thickens slightly. Cut pollock fillets into large pieces, add to sauce and simmer for 8-10 minutes until the fish is just cooked. Serve with wild and basmati rice, crushed chillies and freshly chopped coriander

Malaysian Beef Curry

Method:

Trim and cut the steak into strips, toss in flour. Heat chilli oil in a pan and sear the beef in batches until browned. In an ovenproof dish, heat a little more oil, add diced onions and cook until soft, then stir in the curry paste and cook for 1–2 minutes. Add the beef along with lemongrass, cinnamon stick, star anise, and cardamom. Mix beef bouillon paste with hot water, pour into the dish, stir, and bake at 160°C for 45–60 minutes until tender. For the saffron rice, bring 3.5 parts water to 2 parts rice to the boil with saffron and salt. Cover, reduce heat, and cook for 12–15 minutes, then rest for 5 minutes before fluffing. Stir oyster sauce into the curry, return to the oven for 5 minutes, then serve with saffron rice. Garnish with tomato, red onion and coriander salad, chopped nuts, a lime wedge, and naan bread.

Pork Tenderloin with Fennel and Mushroom

Method:

Preheat oven to 200C/GM6 Heat a large cast iron griddle pan over medium-high. Brush Pork with oil and season pork salt and pepper. Add pork to pan and brown on all sides then place pan in oven, bake until cooked to liking. Remove from oven and rest pork on a board for 5 mins. Return pan to medium-high (be careful of the hot handle). Add sliced fennel, garlic and mushrooms, cook 5 minutes until golden, stirring occasionally. Add stock and bring to a boil. Reduce liquid by half. Remove pan from heat stir in rocket leaves until wilted. Slice pork crossways and serve alongside fennel mixture, top with crumbed cheese and fennel leaves.

Pan Roasted Chicken Supreme with Truffle Oil Pesto

Method:

Preheat the oven to 190℃/gas mark 5.  Top and tail the carrots and cut into 1.5cm chunks leaving the skin on, place into a roasting tray with thyme, crushed garlic, seasoning and drizzle with rapeseed oil.  Cover tightly with tin foil and roast for 30 minutes. Once cooked remove from oven, pop into a blender and puree until smooth. Make the pesto by combining pine nuts, Parmesan, garlic, basil and wild roquette in a food processor and blitz for a second or two.  Add the truffle oil a little at a time with the motor running until combined and pesto-like.  Finish with lemon juice and season to taste. Blanch beans and put into iced water to stop the cooking process.

Lamb Rump with Minted Butterbean Stew

Method:

Preheat oven to 180C/GM4. Put the tomatoes on a baking tray and brush with oil and oregano, roast for 15 mins. Heat some oil in a pan, add diced onion and cook for 5 minutes then add chopped garlic and cook for a minute. Add butter beans, stock, crème fraiche and mint sauce and simmer for 5 minutes. Brush the lamb rumps with oil and season with salt and black pepper. Heat a cast iron pan over a high heat, add the rumps and sear for 2-3 minutes on each side. Place in the oven and cook until pink in the middle. Once done remove from oven, take rumps from pan and place on a board to rest. Add the spring greens to the pan and stir-fry for 5 minutes (be very careful as handle will be hot!) Carve the rumps into two pieces and serve on top of the minted butter beans with wilted spinach leaves and the roasted cherry tomatoes to finish.

© Medina Foodservice, 2026