Classics AW2016

Classic Inns
Cookbook
Autumn/Winter 2016
Overview, Policy
& Procedures
Introduction
Recipe pages
This page provides a guide to the use of the new style of cookbook.
Which has been introduced in order to provide a more effective training
tool and a better day to day working document.
Procedure Pages
Date Coding Policy, Chopping Board Chart all refer to the condition
of the product prior to preparation work, starting before the product is
prepared for service.
Preparation/Pre-Staging/Cooking Tips, contains all the information you
need to prepare your food items for service, there is a specific page for
the handling and cooking of steaks.
There is a symbol key guide to help you identify the icons used
throughout the recipe pages.
This section shows the final presentation of the product and the
ingredients and quantities required to produce it. It also contains all the
information you need to prepare your food items for service.
Icons denote the storage conditions, critical control points and crockery
for presentation. They also give a quick reference for the equipment
you will need to carry out the preparation.
Guidelines/Hints & Tips highlights any information which cannot be
identified from the picture, for example, in the case of the sandwiches
and burgers, the order in which the dish should be built.
Wall posters
These should be displayed at the plating point, out of sight of the
customer, as a quick guide. Icons denote the crockery that the dish
should be presented on.
What you must do

The front of house staff are the final check before the dish is delivered
to the customer, therefore it is vital that they know how the dish should
look and can perform the final visual quality check.
COOKBOOK OVERVIEW
Thermodyne/Prince Castle Hot Holding Instructions

The hot hold units must reach the required temperature before use and
must be recorded on each page. Thermodyne 80C.
Prince Castle upper shelf 107C, lower shelf 90C.
Alto Shaam hot hold units must be set to the highest setting.
Food must be heated thoroughly to 75C (82C in Scotland) before
placing in the hot hold unit the initial cook temperature and time of
placing into the unit must be recorded in the kitchen diary.
When batch cooking at the same temperture and using the same cook
process and equipment, it is acceptable to probe one item within the
batch at each stage.
A sanitised probe must be used to record the food in the hot hold unit
this temperature must be recorded in the kitchen diary.
Food can be held for no longer than 30 minutes as the quality will
deteriorate. Record these items as waste.
All food items must be hot held at a temperature of 65C and above.
Any items falling below 65C must be discarded immediately and
recorded on both the hot hold sheet and in the waste book.
If the equipment is not used on a specific day the record sheet
must be completed with the date and N/A.
Allow 20 minutes warm up time before using the holding cabinets.

Dry and replace pan racks, lids and pans after cleaning, so the cabinet
is ready to use once switched back on and warmed up.
Always make sure that the equipment is used for peak sessions only.
Food should be cooked fresh at all other times unless stated otherwise.
CAUTION: These units are not watertight. Do not clean with a water
jet/jet spray. Do not immerse the unit in water.
Allow a 30 minute cooling down period before cleaning internal surfaces.
Always make sure that you set the red lights to green by pressing the
grey buttons. This sets the timer for an hour and when it flashes red its
time to record that temp. (Subject to the model you have).
Do not hold food in water in the Prince Castle. The flavour and
succulence of the product will escape and be replaced with water,
breaking down the protein and spoiling the food.
The cover or lid (on the Prince Castle) to each container should
be removed for hot holding of crumbed or breaded products.
This will help to ensure the product is kept hot, but also the product will
not get soggy. Otherwise for items such as burgers and sausages the
lid/cover should remain in place.
The Thermodyne has 2 sorts of metal lids or covers these are either
solid lids or the lids have holes in for the steam to escape.
Both should be cleaned, by hand washing after each container
is emptied and before they are reloaded.
THERMODYNE/PRINCE CASTLE HOT HOLDING
What you must do
What you must check
Prepare food on day of service or the night before for

lunchtime functions.
Prepare foods in accordance with the Cook Book, menu
development and hazard analysis.
Do not remove cold foods from the fridge sooner than 10 minutes
before service.
Check high risk foods are not displayed for longer than 90 minutes
and any leftovers are discarded.
What if something goes wrong

Inform the manager.
Re-train relevant Team Members.
Keep foods covered until required.

Shut all windows and outside doors during service unless
insect screened.
High risk foods should only be displayed for 90 minutes and
then discarded.
Customers should be discouraged from taking food home,
as it may have reached the limit of safe life whilst on display
at ambient temperature.
AMBIENT BUFFETS
CHOPPING BOARDS
Critical Contol Point (CCPs) Icons

Board & Knife Blue Raw Fish
Use a sanitised blue chopping
board and knife
Probe 75C
The core temperature of the item must
reach 75C before serving.
Board & Knife Brown Vegetables

Use a sanitised brown chopping
board and knife
Probe 82C (Scotland)

The core temperature of the reheated
item must reach 82C before serving.
Board & Knife Green Salads

Use a sanitised green chopping
board and knife
Wash Hands
Hands must be washed correctly prior
to commencing the process.
Board & Knife Yellow Cooked Meat

Use a sanitised yellow chopping
board and knife
Cook from Ambient

This product is cooked
straight off the shelf.
Board & Knife Red Raw Meat

Use a sanitised red chopping
board and knife
Cooked from Chilled

This product must be kept refrigerated
until it is cooked.
Board & Knife White Diary & Bakery

Use a sanitised white chopping
board and knife
Cooked from Frozen

This product must be cooked on
removal from freezer.
Cooked from Defrost
This item must be defrosted as per
company policy before cooking.
ICON GUIDE
Dish (Plating) Icon Examples

White Round Plate 12"
Example of 12" white round plate icon.
Pasta Plate
Example of pasta plate icon.
Balti Dish
Example of balti dish icon.
White Round Plate 10"

Example of 10" white round plate icon.
Chip Mug
Example of chip mug icon.
Kilner Jar
Example of kilner jar icon.
Triangular Plate
Example of triangular plate icon.
Wooden Board
Example of wooden board icon.
Butter Pad 4"

Example of 4" butter pad icon.
Iconic Plate
Example of iconic plate icon.
Cazuela Dish
Example of cazuela dish icon.
Soup Bowl
Example of soup bowl icon.
Oval Plate
Example of oval plate icon.
Platter Plate
Example of platter plate icon.
Ramekin
Example of ramekin icon.
White / Grey Oblong Plate

Example of oblong plate icon.
Handleless Jug
Example of handleless jug icon.
Rectangular Pie Dish

Example of rectangular pie dish icon.
Sundae Glass
Example of sundae glass plate icon.
Relish Pot
Example of relish pot icon.
Gravy Boat
Example of gravy boat icon.
ICON GUIDE
Cooking Method Icons

Boiling Pan
Place the item into a pan of boiling
water using tongs or similar.
Microwave
Place the item into the microwave
and cook as per instructions.
Chargrill
Place the item onto the chargrill, turning
4 times to ensure diamond grill marks.
MerryChef
Place the item into the MerryChef
Overhead Grill
Place the item onto a baking sheet
and under the grill.
Pan Fry
Place the item into a lightly oiled pan
Fryer
Place the item into the fryer basket
and into the fryer until cooked.
Simmer
Carefully place the item into a pan of
boiling water and allow to simmer.
ICON GUIDE
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
Cleaning Practices
Always isolate equipment before cleaning.
Allow equipment to cool to handling temperature.
Always use protective gear where applicable.
Always follow chemical instructions for usage.
17.
18.
Using the appropriate filtering equipment drain

the oil from the fryer (Photo 1).
Shut off the drainage tap and store the oil away from the fryer.
(this is is a safety measure to decrease the chances of water
spoiling the oil).
Lift the heating element to the high position (Photo 2).
Remove any remaining debris from the element and fryer.
Return the element to the cooking position (Photo 3).
Fill the fryer to the low level with appropriatley dilluted
degreaser solution.
Heat the fryer until the solution boils and then switch off.
Allow the fryer to cool for 5 minutes to ensure the element
has cooled enough.
drain the water from the fryer and discard.
Fill the fryer to the low level with clean water.
Heat the fryer until the water boils and then switch off.
Allow the fryer to cool for 5 minutes to ensure the element
has cooled enough.
Drain the water from the fryer and discard.
Lift the element to the high position and remove all water
particles from the fryer.
Close the drainage tap ensuring no water is trapped in the well.
Pull out the fryers and thoroughly clean all surrounding
surfaces (Photo 4).
Clean the fryer unit inside and out and push back the unit.
Rotate, discard and renew the oil to the fryer (Photo 5).
FRYER CLEANING
Safety:
1.
2.
3.
4.
5.
6.
Always follow manufacturers instructions.

Do not turn on without first turning on the extraction fan.
Ensure that the deep fat fryers are sited under the extraction canopy.
Never put your hands/ fingers into the fryer.
To prevent splashing always put food into the basket and lower gently.
The correct PPE Personal protective equipment must be worn
when discarding oil and cleaning the fryer.
7. If there are any problems with the deep fat fryer report it to your
kitchen manager or duty manager.
8. Care must be taken when putting battered fish in the fryer.
Do not drop the fish in or it could splash you.
Operating Instructions:
There are many different types of deep fat fryers in the business.
Refer to manufacturers instruction for the full operating instructions.
Approx. 15 minutes before you will need to use them,
light the fryers using the manufactures instructions
Turn fryers down in the afternoon when not in use
Top up the oil regularly to maintain the correct level
Chips and potato products are cooked in the chip fryer;

everything else is cooked in the other fryers
Check the core temperature of cooked food with a probe

to ensure a temperature of 75C (82C in Scotland) is achieved
Set the dial to the required temperature. Chip fryer is

180C all others between 160C-170C. Use a thermometer to
check the temperature of the oil prior to cooking
Always cascade the oil through a range of fryers

i.e. start with new oil in the chip fryer, which can be moved
to the breaded fryer etc. See next page for details
USING DEEP FAT FRYERS
Benefits:
Maximizes the life of the oil
Reduces wastage
Help produce the right
colour presentation
Dos
Donts
Cook chips and potato products in the chip fryer

and all other products in the breaded fryer.
Cook too many chips at once. Chips must be cooked to order.

Only cook chips in batches on busy periods.
Put fried food into the basket and lower it in slowly

to avoid being splashed with hot oil.
Overfill the fryer baskets as they could overflow. This will also cool
the fryers down quickly producing poor quality greasy chips.
Follow the timings in the cookbook when cooking fried food.

Note Most products tend to float when cooked.
Re-fry chips that have gone cold as the

quality will be very poor and greasy.
Filter the oil daily and cascade to help prolong the life
of the oil and produce great quality food.
Transfer food from the fryer in the fryer basket. Use a tray covered
with paper towel to transfer food from the fryers to be served.
Time the cooking of fried food so that it is served

as quickly as possible after cooking.
Deep fry sausages and fatty meat products in

the fryer. This will deteriorate the oil.
CORRECT OIL MANAGEMENT
Chef Uniform
Chefs should proudly wear their uniform at all times
Chef hat
Clean white chef jackets
Clean apron
Chef trousers checks or plain black
Clean shoes
There will be no excuses for not wearing

your uniform correctly.
DRESS CODE
Safe Cooking Methods
Vacuum Packed Steaks
Quality Identifiers for Degrees of Cooking
The benefits of using vacuum packed meats are: It extends the shelf life of the meat.
A hygienic method of storage.
Easy to check stock levels.
Ease of stock rotation.
Handling Steaks
BLUE > RARE > MEDIUM RARE > MEDIUM > MEDIUM WELL > WELL
Examine packs of meat on delivery, ensure all packs are sealed.

Any found punctured or opened should be returned to the supplier.
Store steaks at 1C-8C, do not freeze vacuum packed meat.
Store steaks on their sides, otherwise it will dry out the steaks.
Estimate daily sales, allow for increase in sales as the trade builds
through the week. Remove steak from vacuum pack, do not leave
steak in opened pack.
Steak will appear grey, allow steaks to breathe for at least hour
prior to cooking. This will allow the steak to return to its natural redness
and ensure the steak flavour is not impaired.
Opened steaks need to be stored in a clean tray, covered, labelled, dated and
used within 3 days. Transfer steaks to a clean tray after every session.
Organise steaks by thickness. Use thick steaks for rare or medium rare and
thin steaks for medium and well done.
Check steaks for weight and quality to ensure they meet specification.
Cooking
Use tongs for placing steaks onto the chargrill/hotplate.
Use a spatula to turn the steak whilst cooking.
Whilst cooking the spatula must not touch the raw part of the meat.
Lightly oil and season with a pinch of salt the steak on both sides.
Start cooking the steak on the hottest part of the grill or griddle.
Turn the steaks over after approximately 2 minutes. If you have
a steak grill, brand steak with well defined grill marks.
Cook steak for appropriate time to ensure the steak is cooked as requested.
Ensure all the edges of the steak are sealed.
BLUE sealed outside, raw and bloody centre.

RARE red centre.
MEDIUM RARE red centre.
MEDIUM pink centre.
MEDIUM WELL thick pink line in centre.
WELL brown centre, no pink.
Steak Handling and Storage Procedures.
1. Only use steaks from your nominated supplier
2. Only accept steaks when:- Within date, clearly labelled, vacuum
packed, within chilled temperature range (1C-8C).
3. Remove steaks from vacuum pack.
4. Discard all blood/moisture from pack.
5. Do not wash steaks.
6. Lightly cover with clingfilm and day dot.
7. Place in a dedicated meat refrigerator in strict stock rotation.
8. Place steaks onto a clean tray daily.
9. Keep steaks for a maximum of 48 hours from opening.
10.Discard any out of date product.
STEAK HANDLING & COOKING GUIDE
Always Defrost burgers in the

fridge prior to service.
Use your defrost level sheets to
determine how many you will need.
Gently flatten the burger down a little.
After 2 minutes turn the burger

over using a spatular.
Leave for 2 minutes.
Place onto a hot preheated

char-grill using tongs.
If you touch the raw burger with your
fingers ensure you wash them.
After 2 minutes give the burger a

quarter turn to form a criss cross
pattern on the other side of the burger.
Leave for a final 2 minutes (8 minutes
cooking time in total).
Probe to ensure a core temp of 75C
(82C in Scotland).
If not continue cooking and
After 2 minutes give the burger a

quarter turn using a spatular to form a
criss cross pattern on the burger.
Serve immediately or (if you have one)

hot hold for 2 hours maximum in the
hot holding unit.
BURGER COOKING GUIDE
Deep Frying
Salads, Sandwiches & Cold Dishes
1. Ensure food is within its use by date if fresh or

best before date if frozen.
1. Ensure ingredients are within their use by date.
2. Ensure equipment is at operating temperature.
3. Ensure all equipment is clean before use.
3. Cook as per cookbook.
4. Keep ingredients at 1C-8C or below before use or only keep

small quantities for immediate use out of temperature control.
4. Spot check items to ensure a core temperature of 75C

(82C in Scotland) are achieved.
5. Cook further and review cooking time if 75C (82C in Scotland)
is not achieved.
6. Serve immediately.
2. Ensure all salad items are washed before use.
5. Discard any item out of temperature control for 4 hours.
Chargrill Area
Have a designated area of the chargrill for vegetarian food.
If a fish griddle is not available have 3 designated areas of the
chargrill, for meat, fish and vegetarian.
Fryer
Whenever possible as per chargrill have a fryer allocated
for meat, fish and vegetarian.
Record on your matrix where these areas are.

Ensure to use different utensils for each type of food.
Soups & Sauces

1. Ensure ingredients are within their use by date.
2. Ensure equipment is at operating temperature.
3. Cook as per cookbook.
4. Bring to the simmer as quickly as possible.
5. Check that the liquids bubble and stir regularly.
6. Maintain the temperature above 75C (82C in Scotland)
whilst cooking.
7. Then:
a. Keep at over 65C.
b. Chill following chilling procedure.
c. Serve.
SAFE COOKING METHODS
Starters & Sharers
CIABATTA BREAD
INGREDIENTS
Ciabatta
CIABATTA BREAD STRIPS
Days Use
PREPARATION
1. Defrost ciabatta in the
fridge for service.
2. Bake in the oven at 200C for
approx. 5 minutes to crisp up the
outside. Only bake enough for
one days service. Allow to cool.
3. Store at room temperature in
a sealed container.
ROASTED CARROT
(1 Portion)
ROASTED VINE
TOMATOES (10 Portions)
Once ciabatta has been baked and

cooled, cut into 4 equal strips.
INGREDIENTS
Vine Tomatoes
Olive Oil
PICTURE SHOWS BULK RECIPE

INGREDIENTS
Carrot (Approx. 100g)
Sunflower Oil
Maldon Sea Salt
1
10ml
0.5g
700gms
150ml
PREPARATION
1. Line a roasting tray with tin
foil, drizzle the olive oil over
the vine cherry tomatoes.
2. Roast in the oven at 200C for
approx. 10-15 minutes. Remove
cherry tomatoes from the oven,
ensure still on the vine and chill
under controlled conditions
3. Keep all the liquor from the
tray for service.
PREPARATION
1. Remove root end of
carrot and peel..
2. Place carrots into a hot oiled
tray, season and roast in the
oven at 200C for approx.
15 minutes, turning to ensure
golden, even colour.
3. Allow carrots to cool and
cut on the angle.
4. Store in the fridge for service.
STARTERS & SHARERS PRE-STAGING
Classic Inns Autumn/Winter 2016
Ingredients
Mozzarella Ball ()
Cook
From
Qty
Cook
Method
Time
Core
Temp
62.5g
Cherry Tomatoes
20g
Beef Tomatoes
90g
Slow Roasted Tomatoes
15g
Rocket Pesto
5g
Pea Shoots
5g
Key Quality Points:

1. Tomato and mozzarella should be evenly sliced.
2. Pea shoot garnish to be bright and fresh in appearance.
CCP
Method & Presentation

Food items must be stored at the correct temperature, as per company FSP.
All salad items to be washed to company policy.
1. Slice mozzarella ball into 4 even slices.
2. Slice the beef tomato into 4 even slices, and cut the cherry tomatoes in half.
3. Place beef tomato slices onto plate, top with mozzarella slices.
4. Garnish the centre of the plate with salad mix, cherry tomatoes and slow roasted tomatoes.
5. Finish with a drizzle of rocket pesto over the mozzarella.
6. Serve as shown in the photograph.
If Hot Holding Refer to Matrix
TOMATO & MOZZARELLA SALAD
Crockery
Ingredients
Chicken & Pepper Skewers

Sweet Chilli Sauce
Pea Shoots
Qty
Cook
From
Cook
Method
Time
Core
Temp
4-5 Min.
60g
5g
Key Quality Points:

1. Chicken skewers to be cooked through, but still moist and juicy.
3. Ensure ramekin has clean edges.
CCP

1. Prior to service defrost the chicken & pepper skewers.
2. Chargrill the chicken & pepper skewers for approx. 4-5 minutes, turn during cook.
Once cooked drizzle with 20g of the sweet chilli sauce.
3. Place remaining 40g of sweet chillli sauce in a ramekin.
4. Garnish with salad mix.

Crockery
SWEET CHILLI CHICKEN & PEPPER SKEWERS

Ingredients
Qty
Calamari
140g
Garlic Mayonnaise
40g
Pea Shoots
5g
Lemon Wedge
Paprika
Cook
From
Cook
Method
Time
Core
Temp
3-4 Min.
1 Pinch
Key Quality Points:

1. Calamari to be crisp and golden.
3. Ensure ramekin has clean edges.

Food items must be stored at the correct temperature, as per company policy.
1. Calamari should be crisp and golden, drain off excess oil.
2. Pre-portion garlic mayonnaise into ramekin.
3. Dust the calamari with a pinch of paprika.
CCP

Crockery
CRISPY CALAMARI
Ingredients
Qty
Cooked King Prawns
90g
Seafood Sauce
40ml
Cos Lettuce (Roughly Cut)
50g
Cucumber
30g
Lemon Wedge
Paprika
Brown Bread Slice
Butter
Cook
From
Cook
Method
Time
Core
Temp
6
1 Pinch
1
25g
Key Quality Points:

1. Ensure salad is crisp and fresh.
2. Ensure bread is fresh.

1. Bread to be fresh, serve 2 half slices.
2. Wash and roughly cut the cos lettuce, place on plate and top with sliced cucumber and cooked king prawns.
3. Drizzle the seafood sauce over the king prawns and sprinkle with a pinch of paprika
4. Pre-portion butter into relish pot.
5. Garnish with a lemon wedge.
6. Serve as shown in the photograph on a grey oblong plate.
CCP

Crockery
KING PRAWN COCKTAIL

Ingredients
Soup
Ciabatta
Butter
Qty
250ml
Cook
From
Cook
Method
Time
Core
Temp
2 Min.
25g
Key Quality Points:

1. Soup should be piping hot, ensure clean presentation.

1. See pre-staging for ciabatta.
2. Heat soup in a microwave, ensure core temperature of 75C is reached.
3. Pre-portion butter into ramekin.
CCP

Crockery
SOUP OF THE DAY
Ingredients
Qty
Seasonal Mixed Leaves
20g
Cook
From
Cook
Method
Time
Roasted Carrot
1 Portion
30 Sec.
Roasted Vine Tomatoes
1 Portion
30 Sec.
Halloumi Cheese
50g
1 Min.
Rocket Pesto
10g
Pea Shoots
5g
Core
Temp
Key Quality Points:

1. Ensure vegetables retain bright colour.

1. See pre-staging for roasted carrot and roasted vine tomatoes.
2. Place seasonal mixed leaf on the plate.
3. Reheat the roasted carrot and vine tomatoes in the MerryChef for approx. 30 seconds.
4. Grill the sliced halloumi for approx. 1 minutes on one side, ensure colour is achieved.
5. Top mixed leaves with the pea shoots, roasted carrot and vine tomatoes.
Add the grilled halloumi slices (colour side up) and drizzle with the rocket pesto.
CCP

Crockery
GRILLED HALLOUMI
Ingredients
Qty
Cook
From
Cook
Method
Time
Core
Temp
Pork, Chicken Liver & Wild Mushroom Pt 80g

White Bread Slices
Butter
25g
Apricot & Ginger Chutney
40g
Pea Shoots
5g
30 Sec.
Key Quality Points:

1. Bread to be lightly toasted under the overhead grill.

1. Pre-portion pork, chicken liver & wild mushroom pt into 80g portions prior to service.
2. Lightly toast both sides of the white bread.
3. Pre-portion butter into relish pot.
4. Garnish with pea shoots and apricot and ginger chutney.
5. Serve as shown in the photograph on a grey oblong plate.
CCP

Crockery
PORK, CHICKEN LIVER & WILD MUSHROOM PT
Ingredients
Southern-fried Chicken Strips
Cook
From
Cook
Method
Time
5-6 Min.
Chicken Wings (6)
180g
4-5 Min.
Giant Potato Wedges
300g
4-5 Min.
Breaded Scampi
120g
4-5 Min.
Beer-Battered Onion Rings
160g
3-4 Min.
1-2 Min.
Ciabatta Bread Strips

Garlic Butter
Key Quality Points:

1. Ensure all fried products are crisp and golden.
2. Butter pads to have clean edges.
Qty
40g
Tortilla Chips
60g
Sour Cream
40g
Salsa
50g
BBQ Sauce
50g
Fresh Tartare Sauce
50g
Pea Shoots
5g

1. See pre-staging for ciabatta and ciabatta bread strips.
2. Chicken strips, chicken wings, potato wedges, scampi and onion rings
should be crisp and golden, drain off excess oil.
3. Pre-portion tartare sauce, BBQ sauce, salsa and sour cream into butter pads.
4. Garnish with pea shoots.
Core
Temp
CCP
Crockery
CLASSIC COMBO
Ingredients
Tortilla Chips
Grated Mozzarella/Cheddar Mix
Qty
165g
Cook
Method
Time
Core
Temp
30-40 Sec.
40g
Sour Cream
80g
Salsa
75g
Guacamole
75g
Sliced Green Jalapenos
20g
Spring Onion (Finely Sliced)
Cook
From
Key Quality Points:

1. Cheese to be evenly spread over nachos and melted.
2. Do not over microwave the nachos.

1. Layer the tortilla chips and grated mozzarella/cheddar mix in a pasta plate.
2. Heat the nachos in the microwave for 30-40 seconds. Do not over microwave the nachos.
3. Add the salsa, guacamole and sour cream to the dish and garnish with spring onion and sliced jalapenos.
CCP

Crockery
NACHOS
Ingredients
Qty
Cook
From
Cook
Method
Time
Boxed Camembert
3-4 Min.
Garlic Bread Ring
2-3 Min.
Celery
Rosemary
Core
Temp
100g
1 Sprig
Key Quality Points:

1. Ensure camembert is runny in texture.
2. Peel celery prior to cutting into batons.

1. Prior to service remove camembert from the box and peel off plastic wrapper, leaving the
second layer of paper wrapper still intact. Place the camembert with paper wrapper back into
box base, open the paper wrapper as shown in photograph.
2. Bake the camembert in the MerryChef at 225C for approx. 3-4 minutes until the top of the
camembert bursts, once cooked garnish with a sprig of rosemary
3. Wash, peel and baton the celery into 2 batons.
4. Bake the garlic bread ring in the MerryChef at 225C for approx. 2-3 minutes.
CCP

Crockery
BOX BAKED CAMEMBERT

Sandwiches, Ciabattas
& Burritos
CIABATTA
INGREDIENTS
Ciabatta
BATTER MIX (11 Portions)
Days Use
PREPARATION
1. Defrost ciabatta in the fridge.
2. Bake in the oven at 180C
for approx. 8-10 minutes to
crisp up the outside.
3. Only bake enough for one days
service. Allow to cool.
4. Store at room temperature
in a sealed container.
INGREDIENTS
Dry Batter Mix
500g
Beer
1 Pints
Ensure beer is transfered into
the kitchen in a plastic cup
PREPARATION
1. Mix 500g batter mix with 1
pints of beer. (Should be
thickness of double cream).
a sealed container. Batter mix
must be disposed of at the
end of each service.
RED ONION, SPRING

ONION & PEPPER MIX
(10 Portions)
INGREDIENTS
Red Onion
Spring Onion
Mixed Peppers
Sunflower Oil
SALT BEEF
1
300g
200g
600g
30ml
PREPARATION
1. Peel and slice the red onion.
2. Trim and finely slice the
spring onion.
3. Thinly slice the peppers.
4. Add the peppers to a well oiled
pan and cook for 1 minute, then
add the red onion and cook for
a further minute. Then add the
spring onion and cook for a
final minute.
5. Cool, pre-portion and store in a
labelled plastic container.
Salt beef comes in frozen,

and in a 700g block.
Defrost and slice into approx.

14 x 50g slices and portion and
store under refrigeration.
SANDWICH SELECTION PRE-STAGING
Ingredients
Qty
Cook
From
Cook
Method
Time
Sliced Bread (White)
45 Sec.
Chicken Escalope
6-8 Min.
Smoked Streaky Bacon Rashers
3-4 Min.
Avocado Half (Sliced)
Cos Lettuce (Shredded)
30g
Beef Tomato (Sliced)
90g
Mayonnaise
40ml
Salad Mix
French Dressing
Key Quality Points:

1. Ensure avocado is sliced to order.
2. Ensure bread is fresh and lightly toasted.

1. See pre-staging for bacon.
2. Defrost the avocado half prior to service
3. Wash the cos, trim any tired leaves and shred, slice beef tomato prior to service.
4. Once chicken is cooked, allow to rest and slice into 4 equal strips on a sanitised yellow chopping board.
5. Assembly: Bread>20ml Mayo>15g Cos Lettuce>45g Beef Tomato>Bacon>Avocado Slices
Bread>20ml Mayo>15g Cos Lettuce>45g Beef Tomato>Chicken>Avocado Slices>Bread.
6. Cut sandwich in half and skewer.
7. Garnish with a crisp and fresh dressed salad mix.
THE CLUB SANDWICH
Core
Temp
15g
5ml
CCP

Crockery
Ingredients
Ciabatta
Qty
Salad Mix
15g
Mozzarella Ball ()
65g
Beef Tomatoes
90g
15g
Rocket Pesto
5g
Salad Mix
French Dressing
Cook
From
Cook
Method
Time
Core
Temp
1 Min.
15g
5ml
Key Quality Points:

1. Ensure ciabatta is crisp on outside and soft in the middle.
CCP

2. Slice mozzarella ball into 4 even slices and the beef tomato into 4 even slices
3. Assembly: Ciabatta>Salad Mix>Beef Tomato Slices>Mozzarella Slices>Slow Roasted Tomato>Rocket Pesto.
5. Cut ciabatta in half at an angle.

Crockery
TOMATO & MOZZARELLA CIABATTA

Ingredients
Qty
Ciabatta
Mayonnaise
25ml
Cos Lettuce
30g
Salt Beef Slices
100g
Mature Cheddar Cheese Slice
Key Quality Points:

2. Ensure the build is as shown and cheese has fully melted.
Gherkins
45g
Red Onions
30g
Frenchs Mustard
25g
Salad Mix
French Dressing

1. See pre-staging for ciabatta and red onions.
2. Prior to service shred cos lettuce and slice the gherkins lengthways.
3. Prior to service defrost the salt beef and slice into 50g slices.
4. Cut the ciabatta in half and spread the mayonnaise on the base, top with shredded cos lettuce.
5. Add the salt beef slices and top with cheese slice. Place under grill to melt cheese.
Once cheese has melted top with red onion, sliced gherkin and Frenchs mustard.
SALT BEEF DELI SANDWICH
Cook
From
Cook
Method
Time
Core
Temp
1 Min.
30 Sec.
10 Sec.
15g
5ml
CCP

Crockery
Ingredients
Ciabatta
Fresh Tartare Sauce
40ml
Cos Lettuce
30g
Cod Fillet
Flour
Batter Mix
Salad Mix
French Dressing
Key Quality Points:
2. Fish fingers should be crisp, golden and free from grease.
Qty
Lemon Wedge

1. See pre-staging for ciabatta and batter mix
2. Wash the cos, trim any tired leaves and shred prior to service.
3. Defrost fish fillets, check and remove any bones and cut fillet into quarters.
4. Flour outside of fish fillets and place into the batter mix and ensure the fish is
completely covered then carefully lift one end and cook in clean hot oil.
5. Assembly: Ciabatta>Tartare Sauce>Cos Lettuce>Fish Fingers.
6. Garnish with a crisp and fresh dressed salad mix and a lemon wedge.
Cook
From
Cook
Method
Time
Core
Temp
1 Min.
5-6 Min.
2g
Portion
15g
5ml
6
CCP

Crockery
FISH FINGER CIABATTA

Ingredients
Ciabatta
Sticky BBQ Sauce
25g
Cos Lettuce
30g
Beef Tomato
45g
8oz Rump Steak

Sunflower Oil
Key Quality Points:

2. Ensure steak is oiled and seasoned to order.
Qty
Cook
From
Cook
Method
Time
1 Min.
Guest.
10ml
40g
30 Sec.
Red Onions
30g
10 Sec.
Salad Mix
French Dressing

1. See pre-staging for ciabatta and red onions.
2. Wash the cos, trim any tired leaves and shred prior to service.
3. Once steak is cooked, allow to rest and slice into 8 equal pieces on a sanitised yellow chopping board.
4. Slice the ciabatta and lightly toast on both sides.
5. Assembly: Ciabatta>Sticky BBQ Sauce>Cos Lettuce>Beef Tomato>
Steak Slices>Mozzarella/Cheddar Mix (Melt under grill)>Red Onions.
STEAK & ONION CIABATTA
Core
Temp
15g
5ml
CCP

Crockery
Ingredients
Ciabatta
40g
Cos Lettuce
30g
Beef Tomato
45g
40g
Sticky BBQ Sauce
25g
French Dressing
Time
Core
Temp
5-6 Min.
15g
5ml
CCP

Wash the cos, trim any tired leaves and shred, slice beef tomato prior to service.
2. Chicken strips should be crisp and golden, drain off excess oil.
3. Assembly: Ciabatta>Sour Cream>Cos Lettuce>Beef Tomato>
Southern-Fried Chicken Strips>Mozzarella/Cheddar Mix>Sticky BBQ Sauce.
Cook
Method
1 Min.
Salad Mix
Cook
From
Sour Cream
Southern-Fried Chicken Strips
Key Quality Points:

2. Southern-fried chicken strips to be crisp and golden.
Qty

Crockery
SOUTHERN-FRIED CHICKEN CIABATTA

Ingredients
Key Quality Points:

1. Hot ingredients must be heated before adding to the burrito.
2. Once cut serve immediately.
Qty
Wheat Bran Wrap
Cos Lettuce
30g
Sour Cream
20ml
20g
Jalapenos
15g
Salsa
25g
Halloumi Cheese
100g
Cook
From
Cook
Method
Time
10 Sec.
1 Min.
Red Onion, Spring Onion & Pepper Mix 1 Portion
30 Sec.
Spicy Rice
100g
30 Sec.
Guacamole
50g
Salad Mix
French Dressing
15g
5ml
All fruit and salad items to be washed to company FSP.
1. See pre-staging for red onion, spring onion & pepper mix.
2. Prior to service defrost the wheat bran wrap, spicy rice and the guacamole. Shred the cos lettuce.
3. Decant a a 200g pouch of spicy rice into a portion pot, cover and microwave.
4. Grill the halloumi until coloured. Heat the red onion, spring onion & pepper mix in the microwave.
5. Heat the defrosted wrap for 10 seconds, place on pre-cut tin foil.
Add the shredded cos, sour cream, grated cheese, jalapenos and salsa.
Then add the hot red onion, spring onion & pepper mix, halloumi and spicy rice, top with guacamole and wrap
immediately into a tin foil sausage. Serve immediately or keep whole under hot lights.
7. Serve as shown in the photograph. Clearly mark as vegetarian.
GRILLED HALLOUMI BURRITO
CCP
Crockery
Core
Temp
Ingredients
Wheat Bran Wrap
Cos Lettuce
30g
Sour Cream
20ml
20g
Jalapenos
15g
Salsa
25g
Chicken Escalope
Key Quality Points:

2. Once cut serve immediately.
Qty
Cook
From
Cook
Method
Time
10 Sec.
6-8 Min.
Red Onion, Spring Onion & Pepper Mix Portion
30 Sec.
Spicy Rice
100g
30 Sec.
Guacamole
50g
Salad Mix
French Dressing
Food items must be stored at the correct temperature, as per

company FSP. All fruit and salad items to be washed to company FSP.
1. See pre-staging for red onion, spring onion & pepper mix.
2. Prior to service defrost the wheat bran wrap, spicy rice and the guacamole. Shred the cos lettuce.
4. Chargrill the chicken escalope and slice. Heat the red onion, spring onion & pepper mix in the microwave.
Add the shredded cos, sour cream, grated cheese, jalapenos and salsa.
Then add the hot red onion, spring onion & pepper mix, sliced chicken and spicy rice, top with guacamole
and wrap immediately into a tin foil sausage. Serve immediately or keep whole under hot lights.
Core
Temp
15g
5ml
CCP
Crockery
CHICKEN BURRITO
Ingredients
Qty
Cook
From
Cook
Method
Time
Chips
210g
3-4 Min.
Or Giant Potato Wedges
300g
4-5 Min.
Or Sweet Potato Fries
210g
3-4 Min.
Core
Temp
Key Quality Points:

1. Chips, wedges or sweet potato fries to be hot and crisp.
CCP
1. Deep-fry the chips or potato wedges or sweet potato fries until crisp, drain off excess oil.

Crockery
ADD CHIPS / POTATO WEDGES / SWEET POTATO FRIES
Home Comforts
CIABATTA BREAD
INGREDIENTS
Ciabatta
Days Use
PREPARATION
fridge for service.
a sealed container.
SUPERFOOD SALAD

INGREDIENTS
FULL HALF
Salad Mix
50g
25g
Baby Spinach
10g
5g
Cherry Tomatoes
70g
35g
Cucumber
40g
20g
Spring Onion
1
Mixed Peppers
30g
15g
Edamame Beans (Defrosted) 15g
8g
Slow Roasted Tomatoes 20g
10g
Omega Seed Mix
1g
1g
Avocado Halves
1
HOME COMFORTS PRE-STAGING
PREPARATION
1. Cut tomato into halves. Slice
cucumber in half lengthways
and slice on the angle. Slice the
mixed peppers into batons.
Finely slice spring onions,
refrigerate in a sealed plastic
container.
2. Defrost the avocados and
dice to order.
3. To build salad:
Salad Mix
Baby Spinach
Cherry Tomatoes
Cucumber
Spring Onion
Mixed Peppers
Edamame Beans
Omega Seed Mix
Diced Avocado (to order)
SEASONAL VEGETABLES
(5 Portions)
ROASTED CARROT
(1 Portion)
RED WINE GRAVY

(10 Portions)
INGREDIENTS
Water
Red Wine
Gravy Granules
INGREDIENTS
Green Beans
Broccoli
Butter
150g
200g
31g
PREPARATION
1. Blanch the green beans in
seasoned boiling water for
approx. 1-2 minutes.
2. Wash the broccoli thoroughly.
3. Blanch in seasoned boiling
water for approx. 1-2 minutes.
Chill under controlled conditions.
4. Pre-portion in portion pots with
a 6g knob of butter.
5. Store under refrigeration
ready for service.

INGREDIENTS
Sunflower Oil
Maldon Sea Salt
1
10ml
g
RED ONIONS
(5 Portions)
1 ltr
200ml
200g
PREPARATION
1. Heat the water and red wine in a
pan until it reaches boiling point.
2. Whisk in the gravy granules,
making sure no lumps form.
3. Remove from the heat. Cool
within 90 minutes.
ready for service.
PREPARATION
carrot and peel..
cut on the angle.
INGREDIENTS
Red Onion
Sunflower Oil
150g
10ml
PREPARATION
1. Peel and thinly slice the
red onion.
2. Add the red onion to a well oiled
pan and cook for 1-2 minutes
to soften and colour.
3. Cool and store in a labelled
plastic container.
ROASTED VINE
INGREDIENTS
Vine Tomatoes
Olive Oil
700gms
150mls
PREPARATION
tray for service.
MASH POTATO
(1 Portion)
POPPADUMS
INGREDIENTS
Poppadums
Days Use
PREPARATION
1. Pre-fry poppodoms in clean hot
oil at 180C, drain excess oil.
2. Only cook enough for one days
service. Allow to cool.
3. Store at room temperature
in a sealed container.
INGREDIENTS
Mash Potato
Butter
HERITAGE POTATOES
(5 Portions)
250g
12g
PREPARATION
1. Pre-portion mash with 12g of
butter in portion pots.
ready for service.
INGREDIENTS
Heritage Potatoes
Butter
Chives
1kg
62g
2g
PREPARATION
1. Wash the potatoes
thoroughly before use.
2. Bring the potatoes to the boil in
seasoned water until a cutlery
knife can penetrate the potatoes.
3. Drain the potatoes in a colander.
(Never refresh the potatoes
in cold water).
4. Once the potatoes are cool
enough to handle, slice them
in half lengthways if required
(due to size).
5. Pre-portion in portion pots and
add 12g of butter and g of
chopped chives to each pot
and store the potatoes under
chilled conditions.
Ingredients
Qty
Cook
From
Cook
Method
Time
Lamb Shank
2-3 Min.
Mash Potato
1 Portion
1 Min.
Seasonal Vegetables
1 Portion
30 Sec.
Roasted Carrot
1 Portion
30 Sec.
Core
Temp
Key Quality Points:

1. Lamb shank to be cooked through, but still moist.

1. See pre-staging for mash potato, seasonal vegetables and roasted carrot.
2. Place the lamb shank pouch in the microwave and cook until core temperature is achieved.
3. Fluff mash potato with a fork half way through heating.
4. Reheat the seasonal vegetables in the microwave.
5. Reheat the roasted carrot in the MerryChef.
6. Place mash and vegetables on plate, lay the lamb shank against the
mash and pour sauce from pouch over the lamb.
ROASTED LAMB SHANK
CCP

Crockery
Ingredients
Cumberland Sausages
Mash Potato
Peas
Red Wine Gravy
Red Onions
Cook
From
Qty
Cook
Method
Time
6-8 Min.
1 Portion
1 Min.
100g
1 Min.
1 Portion
30 Sec.
Core
Temp
30g
Key Quality Points:

1. Sausages to be cooked through, but still moist.
2. Stir mash once cooked and serve straight away.
CCP

1. See pre-staging for mash potato, red wine gravy and red onions.
2. Chargrill the Cumberland sausage for approx. 6-8 minutes, turn during cook to ensure
even colour and bar marks. Ensure core temperature is reached.
4. Place the mash into the centre of a pasta plate, place sausages on top.
5. Add the red onions to the pre-portioned red wine gravy and reheat in the microwave.
6. Ensure the peas are bright in colour.

Crockery
CUMBERLAND SAUSAGES & MASH

Ingredients
Duck Leg Confit
Qty
1 Pouch
Cook
From
Cook
Method
Time
Core
Temp
2 Min.
2-3 Min.
Orange Liquour Sauce
1 Pouch
30 Sec.
Heritage Potatoes
1 Portion
1 Min.
Seasonal Vegetables
1 Portion
30 Sec.
Roasted Carrot
1 Portion
30 Sec.
Key Quality Points:

1. Duck leg confit to be cooked through, but still moist.

1. See pre-staging for heritage potatoes, seasonal vegetables and roasted carrot.
2. Pierce the duck leg confit pouch and cook in the microwave for approx. 2 minutes.
Remove from pouch and place on a tray and grill for approx. 2-3 minutes until skin is crisp, do not burn.
3. Heat the heritage potatoes and seasonal vegetables in the microwave.
4. Ensure the vegetables are bright in colour.
5. Heat the orange liquour sauce and serve in a gravy boat.
DUCK CONFIT
CCP

Crockery
Ingredients
Chicken Escalope
Key Quality Points:

1. Chicken to be cooked through, but still moist and juicy.
2. Chips, potato wedges or sweet potato fries are hot and crisp.
Qty
Cook
From
Cook
Method
Time
6-8 Min.
3-4 Min.
BBQ Sauce
20g
40g
Spring Onion (Chopped)
40g
Chips
210g
3-4 Min.
300g
4-5 Min.
210g
3-4 Min.
Peas
100g
1 Min.
1 Portion
30 Sec.

1. See pre-staging for roasted vine tomatoes and smoked streaky bacon.
2. Cook the chicken escalope on the chargrill, ensure core temperature is reached.
3. Once cooked remove chicken from the grill and place onto a clean metal tray. Top with streaky bacon,
BBQ sauce, grated mozzarella/cheddar mix and chopped spring onion. Grill until cheese melts.
4. Chips or potato wedges or sweet potato fries should be crisp, drain off excess oil.
Core
Temp
CCP

Crockery
HUNTERS CHICKEN
Ingredients
Cheese & Leek Tart
Qty
Cook
From
Cook
Method
Time
3-4 Min.
Heritage Potatoes
1 Portion
1 Min.
Seasonal Vegetables
1 Portion
30 Sec.
Roasted Carrot
1 Portion
30 Sec.
Or Superfood Salad Half

French Dressing
Core
Temp
1
30g
Key Quality Points:

1. Ensure the tart is crisp and golden in colour.

1. See pre-staging for seasonal vegetables, roasted carrot, heritage potatoes and
half superfood salad and (if required).
2. Leave the cheese & leek tart in its foil tray and MerryChef for 3-4 minutes.
Ensure the tart reaches core temperature and pastry is crisp and golden in colour.
3. Serve with guests choice of seasonal vegetables or half superfood salad.
4. Heat the heritage potatoes and vegetables in the microwave.
6. Ensure the vegetables are bright in colour.
CHEESE & LEEK TART
CCP

Crockery
Ingredients
Chicken Tikka Curry
Qty
Cook
Method
Time
Core
Temp
10 Min.
3 Min.
Alternative Cook
Basmati Rice
Cook
From
1 Portion
1 Min.
Onion Bhaji
1 Min.
Naan Bread
30 Sec.
Poppadum
Sour Cream
30g
Mango Chutney
30g
Key Quality Points:

1. Ensure clean presentation of curry.
2. Ensure onion bhaji is crisp and golden.
3. Ramekins to have clean edges.

1. See pre-staging for poppadums.
2. Heat the defrosted curry pouch in a pan of boiling water for 10 minutes until cooked through.
Alternative cook: Cut a small corner off the pouch and stand upright in a container,
microwave for 3 minutes, ensure core temperature is reached.
3. Onion bhaji should be crisp and golden, drain off excess oil.
4. Pre-portion mango chutney and sour cream into ramekins.
CCP

Crockery
CHICKEN TIKKA
Ingredients
Open Chicken Pie

Chicken Pie Mix
Pie Lid
Egg Wash
Qty
Cook
From
Cook
Method
Time
Core
Temp
4-5 Min.
1 Portion
1
5ml
Mash Potato
1 Portion
1 Min.
Seasonal Vegetables
1 Portion
30 Sec.
Roasted Carrot
1 Portion
30 Sec.
Red Wine Gravy
1 Portion
30 Sec.
Key Quality Points:

1. The pie lid should be golden, ensure clean presentation.

1. See pre-staging for mash potato, seasonal vegetables and red wine gravy.
2. Open Chicken Pie: Wet the rim of the dish. Cut the defrosted pie lid in half and place in dish as shown.
Pour the defrosted pie mix into the centre of the dish ensure that the chicken breasts are beside each other.
Egg wash the pastry and cook in the MerryChef at 225C on 100%,
ensure core temperature of 75C is reached.
6. Place red wine gravy in a gravy boat.
OPEN CHICKEN PIE
CCP

Crockery
Ingredients
Qty
Fish Pie
Fish Pie Mix
1 Portion
Mash Potato
1 Portion
Butter
Cook
From
Cook
Method
Time
Core
Temp
5-6 Min.
5g
Seasonal Vegetables
1 Portion
30 Sec.
Roasted Carrot
1 Portion
30 Sec.
Key Quality Points:

1. The pie topping should be golden, ensure clean presentation.

1. See pre-staging for seasonal vegetables and mash potato.
2. Fish Pie: Empty defrosted fish pie filling into a rectangular pie dish.
Top with mash potato and brush the mash potato with melted butter.
3. Cook the fish pie in the MerryChef for approx. 5-6 minutes at 225C on 100% until a
core temperature of 75C is reached. Ensure potato is browned on top.
CCP

Crockery
CREAMY FISHERMANS PIE

Ingredients
Beef & Double Gloucester Pie
Cook
From
Qty
Cook
Method
Time
Core
Temp
1-1 Min.
1-2 Min.
Mash Potato
1 Portion
1 Min.
Seasonal Vegetables
1 Portion
30 Sec.
Roasted Carrot
1 Portion
30 Sec.
Red Wine Gravy
1 Portion
30 Sec.
Key Quality Points:

1. Ensure the pie is golden brown.
CCP

1. See pre-staging for mash potato, seasonal vegetables, roasted carrot and red wine gravy.
2. Heat the defrosted pie in the microwave for approx. 1-1 minutes and then finish in the MerryChef
for approx. 1-2 minutes on 100% power at 225C. Ensure a core temperature of 75C.
BEEF & DOUBLE GLOUCESTER PIE
Crockery
Ingredients
Cottage Pie
Qty
Cottage Pie Filling
1 Portion
Mash Potato
1 Portion
Butter
Cook
From
Cook
Method
Time
Core
Temp
5-6 Min.
5g
Seasonal Vegetables
1 Portion
30 Sec.
Roasted Carrot
1 Portion
30 Sec.
Red Wine Gravy
1 Portion
30 Sec.
Key Quality Points:

1. The pie topping should be golden, ensure clean presentation.

1. See pre-staging for mash potato, seasonal vegetables and red wine gravy.
2. Cottage Pie: Empty defrosted cottage pie filling into a rectangular pie dish.
Top with mash potato and brush the mash potato with melted butter.
3. Cook the cottage pie in the MerryChef for approx. 5-6 minutes at 225C on 100% until a
core temperature of 75C is reached. Ensure potato is browned on top.
CCP

Crockery
COTTAGE PIE
Gourmet Grills
QUARTERED PARIS BROWN

MUSHROOMS (10 Portions)
INGREDIENTS
Paris Brown Mushrooms
Sunflower Oil
Salt & Pepper
800g
50ml
5g
PREPARATION
1. Trim the stalk and quarter the
paris brown mushrooms.
2. Heat the oil in a pan, add
mushrooms, season and cook
for 3-4 minutes.
3. Cool mushrooms once cooked.
4. Store in a sealed labelled
container in the fridge ready
for service.
ROASTED VINE
INGREDIENTS
Vine Tomatoes
Olive Oil
700gms
150ml
PREPARATION
tray for service.
GOURMET GRILLS PRE-STAGING
Ingredients
Cook
From
Cook
Method
Time
8oz Rump Steak
Guest
Or 10oz Rib-Eye Steak
Guest
Sunflower Oil
Key Quality Points:

1. Follow handling guide, ensure steaks are decanted
an hour before cooking.
Qty
10ml
Chips
210g
3-4 Min.
300g
4-5 Min.
210g
3-4 Min.
1 Portion
30 Sec.
1 Portion
30 Sec.
Pea Shoots

Steak must be cooked as customer requested (see steak handling and cooking guide).
Ensure steak is oiled and seasoned to order and all edges of the steak are sealed.
1. See pre-staging for paris brown mushrooms and roasted vine tomatoes.
2. To achieve diamond charmarks turn the steak during the cook. Once you have strong
charmarks the steak will move with ease and you can turn over to finish.
4. Reheat the paris brown mushrooms and roasted vine tomatoes in the MerryChef for 30 seconds.
5. Garnish with pea shoots and serve as shown in the photograph.
SUCCULENT STEAKS
Core
Temp
5g
CCP

Crockery
Ingredients
Qty
Cook
From
Cook
Method
Time
8oz Gammon Steak
5-6 Min.
Egg
3-4 Min.
Chips
210g
3-4 Min.
300g
4-5 Min.
210g
3-4 Min.
1 Portion
30 Sec.
1 Portion
30 Sec.
Pea Shoots
Core
Temp
5g
Key Quality Points:

1. Gammon to be cooked through, but still moist and juicy.

Ensure to splash egg with oil during cooking.
2. To achieve diamond charmarks turn the gammon steak during the cook. Once you have strong
charmarks the gammon steak will move with ease and you can turn over to finish.
CCP

Crockery
GRILLED 8oz GAMMON STEAK

Ingredients
8oz Rump Steak
Cook
From
Cook
Method
Time
Guest
10ml
Min.
Cumberland Sausage
8 Min.
Chicken Escalope
6-8 Min.
8oz Gammon Steak
5-6 Min.
1 Slice
2 Min.
3-4 Min.
Chips Or Sweet Potato Fries
210g
3-4 Min.
300g
4-5 Min.
80g
3-4 Min.
1 Portion
30 Sec.
1 Portion
30 Sec.
100g
1 Min.
Sunflower Oil
Black Pudding
Egg
Key Quality Points:

1. Follow handling guide, ensure steaks are decanted
an hour before cooking.
Qty
Peas
Food items must be stored at the correct temperature,
Pea Shoots
as per company policy. Steak must be cooked as customer
requested (see steak handling and cooking guide).
Ensure steak is oiled and seasoned to order and all edges of the
steak are sealed. Ensure to splash egg with oil during cooking.
2. Chargrill the steak, sausage, chicken, gammon and black pudding until core temperature is reached.
3. Onion rings, chips or potato wedges or sweet potato fries should be crisp, drain off excess oil.
OUR MIXED GRILL
5g
CCP
Crockery
Core
Temp
Ingredients
20oz Beef Rib
Qty
Cook
From
Cook
Method
Time
2-3 Min.
2-3 Min
Sticky BBQ Sauce
100g
20 Sec.
Chips
210g
3-4 Min.
300g
4-5 Min.
210g
3-4 Min.
1 Portion
30 Sec.
1 Portion
30 Sec.
Pea Shoots
Core
Temp
5g
Key Quality Points:

1. Beef rib to be cooked through, but still moist and juicy.

2. Pierce the beef rib pouch and cook in the microwave for approx. 2-3 minutes.
Remove from pouch and place on a tray and grill for approx. 2-3 minutes until skin is crisp, do not burn.
3. Warm the BBQ sauce in the microwave for 20 seconds, spoon 30g over the cooked beef rib
and decant the remaining 70g into a gravy goat.
CCP

Crockery
BEEF LONG BONE RIB

Ingredients
Qty
Full Rack of Ribs
Cook
From
Cook
Method
Time
2-3 Min.
8g
2-3 Min.
Sticky BBQ Sauce
100g
20 Sec.
Chips
210g
3-4 Min.
300g
4-5 Min.
210g
3-4 Min.
1 Portion
30 Sec.
1 Portion
30 Sec.
Cajun Seasoning
Pea Shoots
Core
Temp
5g
Key Quality Points:


2. Prior to service, defrost the rack of ribs. Pierce the pouch several times and place in microwave on a plate.
Cook on full power for approx. 2-3 minutes. Carefully decant from pouch, discarding any excess liquor.
Then sprinkle with cajun seasoning and place ribs upside down on chargrill for approx. 1 minutes. Turnover,
and cook for a further 1 minutes. Once cooked glaze with warm BBQ sauce.
4. Reheat the roasted vine tomatoes in the MerryChef for 30 seconds.
A LARGE RACK OF PORK RIBS
CCP

Crockery
Ingredients
Full Rack of Ribs
Cook
From
Cook
Method
Time
2-3 Min.
4g
2-3 Min.
Sticky BBQ Sauce
50g
20 Sec.
Half Roast Chicken
3-4 Min.
Chips
210g
3-4 Min.
300g
4-5 Min.
210g
3-4 Min.
1 Portion
30 Sec.
1 Portion
30 Sec.
Cajun Seasoning
Key Quality Points:

Qty
Pea Shoots
Core
Temp
5g

2. Prior to service, defrost the rack of ribs. Remove form the pouch, slice rib in half and place on a plate.
Cover with cling film and microwave on full power for approx. 2-3 minutes. Remove and discard any excess liquor.
Then sprinkle with cajun seasoning and place ribs upside down on chargrill for approx. 1 minutes. Turnover,
and cook for a further 1 minutes. Once cooked glaze with warm BBQ sauce.
3. Trim the defrosted half roast chicken into leg and breast pieces and reheat in the
MerryChef for approx. 3-4 minutes until core temperature of 75C is achieved.
CCP

Crockery
RIB & CHICKEN COMBO

Grilled Burgers
SLICED PARIS BROWN

INGREDIENTS
Sunflower Oil
Salt & Pepper
600g
50ml
5g
PREPARATION
1. Trim the stalk and slice the
for 3-4 minutes.
for service.
SALT BEEF


GRILLED BURGERS PRE-STAGING
Ingredients
Qty
Burger Bun
Mayonnaise
20ml
30g
Beef Tomato (1 Slice)
45g
Gherkin (Sliced)
40g
Burger
Key Quality Points:

1. Burger to be cooked through, but still moist and juicy.
3. Burger buns must be stored in air-tight containers
during service and lightly toasted.
Cook
From
Cook
Method
Time
30 Sec.
8 Min.
210g
3-4 Min.
300g
4-5 Min.
Tomato & Jalapeno Relish
40ml

2. Burger should be cooked through, but still moist and juicy.
3. Burger bun to be lightly toasted on overhead grill. (During busy sessions these can be done prior to service).
5. Assembly: Base>Mayo>Cos Lettuce>Beef Tomato>Gherkin>Burger>Lid.
6. Place tomato & jalapeno relish in a ramekin.
OUR CLASSIC BURGER
Core
Temp
CCP

Crockery
Ingredients
Qty
Cook
From
Cook
Method
Time
Core
Temp
Classic Burger topped with

1 Min.
3-4 Min.
210g
3-4 Min.
300g
4-5 Min.
40ml
Key Quality Points:

CCP

Whilst burger is still on the chargrill and almost cooked top with cheese slice and cooked bacon.
3. Cook streaky bacon rashers on the overhead grill for approx. 1-2 munutes each side.
6. Assembly: Base>Mayo>Cos Lettuce>Beef Tomato>Gherkin>Topped Burger>Lid.

Crockery
MATURE CHEDDAR & BACON BURGER

Ingredients
Qty
Cook
From
Cook
Method
Time
Core
Temp

Chicken Escalope
6-8 Min.
1 Min.
1 Portion
20 Sec.
50g
3-4 Min.
BBQ Sauce
20g
Gherkin
Key Quality Points:

210g
3-4 Min.
300g
4-5 Min.
40ml

1. See pre-staging for paris brown mushrooms.
3. Burger and chicken escalope should be cooked through, but still moist and juicy.
4. Reheat the paris brown mushrooms in the microwave.
6. Chips and onion rings should be crisp, drain off excess oil.
7. Assembly: Base>Mayo>Cos Lettuce>Beef Tomato>Burger>Chicken>Cheese Slice>
Paris Brown Mushroom>Onion Rings>BBQ Sauce (Drizzle)>Lid>Gherkin Skewer.
8. Place tomato & jalapeno relish in a blue relish pot and serve as shown in the photograph.
THE ULTIMATE BURGER
CCP

Crockery
Ingredients
Qty
Cook
From
Cook
Method
Time
Core
Temp

Salt Beef Brisket
50g
Frenchs Mustard
20ml
1 Min.
210g
3-4 Min.
300g
4-5 Min.
40ml
Key Quality Points:


1. See pre-staging for salt beef brisket.
Whilst burger is still on the chargrill and almost cooked top with cheese slice.
6. Assembly: Base>Mayo>Cos Lettuce>Beef Tomato>Gherkin>Burger>Cheese>Salt Beef>Mustard>Lid.
CCP

Crockery
NEW YORK DELI BURGER

Ingredients
Qty
Burger Bun
Mayonnaise
20ml
30g
45g
Gherkin (Sliced)
40g
Veggie Burger
Cook
From
Cook
Method
Time
Core
Temp
30 Sec.
1-2 Min.
1 Min.
Key Quality Points:

1. Veggie burger to be crisp and golden and cooked through.
Halloumi Cheese
50g
1 Min.
210g
3-4 Min.
300g
4-5 Min.
40ml
CCP

2. Place the frozen veggie burger on an oiled tray and cook in the MerryChef on 225C at 100% for 1-2 minutes,
carefully remove from the MerryChef and place under the grill to brown for approx. 30 seconds each side.
Probe to ensure core temperature has been reached.
5. Assembly: Base>Mayo>Cos Lettuce>Beef Tomato>Gherkin>Veggie Burger>Halloumi>Lid.
SWEET POTATO & MOZZARELLA BURGER
Crockery
Ingredients
Qty
Burger Bun
Mayonnaise
20ml
30g
45g
Gherkin (Sliced)
40g
Chicken Escalope
Key Quality Points:

Cook
From
Cook
Method
Time
30 Sec.
6-8 Min.
210g
3-4 Min.
300g
4-5 Min.
40ml

2. Cook the chicken escalope on chargrill, ensure core temperature of 75C is reached.
5. Assembly: Base>Mayo>Cos Lettuce>Beef Tomato>Gherkin>Chicken Escalope>Lid.
Core
Temp
CCP

Crockery
PLAIN CHICKEN BREAST BURGER

Key Quality Points:

Ingredients
Qty
Burger Bun
Mayonnaise
20ml
30g
45g
Gherkin (Sliced)
40g
Cook
From
Cook
Method
Time
30 Sec.
Chicken Escalope
6-8 Min.
1 Min.
3-4 Min.
210g
3-4 Min.
300g
4-5 Min.
40ml

2. Cook the chicken escalope on chargrill, ensure core temperature of 75C is reached.
Whilst chicken escalope is still on the chargrill and almost cooked top with cheese slice and cooked bacon.
6. Assembly: Base>Mayo>Cos Lettuce>Beef Tomato>Gherkin>Topped Chicken Escalope>Lid.
CHICKEN BREAST BURGER
Core
Temp
CCP

Crockery
Risotto, Pasta
& Salad
CIABATTA BREAD
INGREDIENTS
Ciabatta
SUPERFOOD SALAD

Days Use
PREPARATION
fridge for service.
a sealed container.
INGREDIENTS
FULL HALF
Salad Mix
50g
25g
Baby Spinach
10g
5g
Cherry Tomatoes
70g
35g
Cucumber
40g
20g
Spring Onion
1
Mixed Peppers
30g
15g
8g
10g
Omega Seed Mix
1g
1g
Avocado Halves
1
PREPARATION
container.
dice to order.
3. To build salad:
Salad Mix
Baby Spinach
Cherry Tomatoes
Cucumber
Spring Onion
Mixed Peppers
Edamame Beans
Omega Seed Mix
RISOTTO & PASTA PRE-STAGING
Ingredients
Risotto
Qty
30g
30-40 Sec.
Dolcelatte Cheese
20g
Pea Shoots
Time
4 Min.
40g
Garlic Butter
Cook
Method
Broccoli
Cook
From
Core
Temp
1-2 Min.
10g
5g
Key Quality Points:

1. Pasta bowl to have clean edges.
3. Ensure garlic bread is evenly toasted and golden.

2. Loosen the risotto lid and place the defrosted risotto in the microwave, heat for 4 minutes. Ensure core
temperature is reached and stand for 30 seconds (if required) to allow the rice to absorb the liquid.
3. See pre-portioning for risotto vegetable mix heat in the microwave for 30-40 seconds.
4. Carefully decant risotto base into a pasta bowl, add the risotto vegetable mix and mix through.
Ensure the vegetables and evenly distrubuted.
5. Take 1 ciabatta strip and spread evenly with garlic butter and lightly grill until toasted.
6. Serve as shown in the photograph with a pea shoot garnish.
GREEN VEGETABLE RISOTTO
CCP

Crockery
Ingredients
Qty
Cook
From
Cook
Method
Time
Risotto
4 Min.
Chicken Escalope
6-8 Min.
Grana Padano
Garlic Butter
Pea Shoots
Core
Temp
10g
1
1-2 Min.
10g
5g
Key Quality Points:

1. Pasta bowl to have clean edges.

2. Cook defrosted chicken escalope on chargrill, ensure core temperature is reached.
3. Thinly slice the cooked chicken into 5-6 pieces on a sanitised yellow chopping board.
4. Loosen the risotto lid and place the defrosted risotto in the microwave, heat for 4 minutes. Ensure core
temperature is reached and stand for 30 seconds (if required) to allow the rice to absorb the liquid.
5. Carefully decant risotto base into a pasta bowl, add sliced chicken.
6. Take 1 ciabatta strip and spread evenly with garlic butter and lightly grill until toasted.
CCP

Crockery
CHICKEN RISOTTO
Ingredients
Lasagne
Arrabiatta Sauce
Superfood Salad Half
French Dressing
Qty
Cook
From
Cook
Method
Time
1-2 Min.
40g
2-3 Min.
Core
Temp
1
30g
Or Chips
210g
3-4 Min.
210g
3-4 Min.
300g
4-5 Min.
Key Quality Points:

1. Ensure clean presentation of lasagne.

1. See pre-staging for half superfood salad (if required).
2. Decant the defrosted lasagne into a rectangular pie dish, top with arrabiatta sauce down the middle.
Heat the lasagne in the microwave for approx. 1-2 minutes and then finish in the MerryChef
for approx. 2-3 minutes on 100% power at 225C. Ensure a core temperature of 75C.
Can be placed under the grill to gratin if required.
3. Serve with salad dressing in a handleless jug to the side.
BAKED LASAGNE
CCP

Crockery
Ingredients
Qty
Courgette Cannelloni
French Dressing
Cook
From
Cook
Method
Time
Core
Temp
2-3 Min.
30g
Key Quality Points:

1. Ensure clean presentation of the courgette cannelloni.
2. Ensure salad base is crisp and fresh.

1. See pre-staging for superfood salad.
2. Prior to service defrost and decant the courgette cannelloni into a cazuela dish.
Microwave for approx. 2-3 minutes, ensure core temperature is reached.
3. Build superfood salad (as per pre-staging instruction) serve with French dressing in a ramekin.
CCP

Crockery
ROASTED COURGETTE BAKE

Ingredients
Chicken Escalope
Sweet Chilli Sauce
Superfood Salad Full
French Dressing
Qty
Cook
From
Cook
Method
Time
Core
Temp
6-8 Min.
30g
1
30g
Key Quality Points:


1. See pre-staging for superfood salad.
2. Cook the chicken escalope on chargrill, ensure core temperature is reached.
Once cooked baste the chicken with sweet chilli sauce.
3. Build superfood salad (as per pre-staging instruction) serve with French dressing in a ramekin.
SWEET CHILLI CHICKEN SALAD
CCP

Crockery
From the Ocean
BATTER MIX (11 Portions)

INGREDIENTS
Dry Batter Mix
500g
Beer
1 Pints
Ensure beer is transfered into
the kitchen in a plastic cup
PREPARATION
1. Mix 500g batter mix with 1
pints of beer. (Should be
thickness of double cream).
a sealed container. Batter mix
must be disposed of at the
end of each service.
HERITAGE POTATOES
(5 Portions)
INGREDIENTS
Heritage Potatoes
Butter
Chives
ROASTED CARROT
(1 Portion)
SEASONAL VEGETABLES
(5 Portions)
INGREDIENTS
1kg
62g
2g
PREPARATION
in cold water).
(due to size).
chilled conditions.
Green Beans
Broccoli
Butter
150g
200g
31g
PREPARATION
ready for service.

INGREDIENTS
Sunflower Oil
Maldon Sea Salt
1
10ml
g
PREPARATION
carrot and peel..
cut on the angle.
FROM THE OCEAN PRE-STAGING
Ingredients
Qty
Cod Fillet
Flour
Batter Mix
Cook
From
Cook
Method
Time
5-6 Min.
4g
1 Portion
Chips
210g
3-4 Min.
300g
4-5 Min.
Mushy Peas
100g
30 Sec.
Or Peas
100g
1 Min.
Fresh Tartare Sauce
40ml
Lemon Wedge
Core
Temp
Key Quality Points:

1. Fish batter to be crisp and golden, cod fillet to remain moist.
2. Ensure the chips or potato wedges are hot and crisp.
CCP

1. See pre-staging for batter mix.
2. Defrost fish fillet, check and remove any bones.
3. Flour outside of fish fillet and place into the batter mix, ensure the fish is completely
covered then carefully lift the tail end and place it into clean hot oil to cook
4. Ensure fish is crisp, golden and drain off excess oil.
5. Chips or potato wedges should be crisp and golden in colour, drain off excess oil.
6. Place tartare sauce in a ramekin.
7. Serve as shown in the photograph with customers choice of peas.
GUEST-ALE-BATTERED COD & CHIPS
Crockery
Ingredients
Qty
Cook
From
Cook
Method
Time
Breaded Scampi (10 Pieces)
200g
4-5 Min.
Chips
210g
3-4 Min.
300g
4-5 Min.
Mushy Peas
100g
30 Sec.
Or Peas
100g
1 Min.
Fresh Tartare Sauce
40ml
Lemon Wedge
Core
Temp
Key Quality Points:

1. Scampi to be crisp and golden.
2. Ensure the chips or potato wedges are hot and crisp.
CCP
1. Scampi, chips or potato wedges should be crisp and golden in colour, drain off excess oil.
2. Place tartare sauce in a ramekin.
3. Serve as shown in the photograph with customers choice of peas.

Crockery
WHOLETAIL SCAMPI & CHIPS

Ingredients
Qty
Sea Bream en Papillote
Cook
From
Cook
Method
Time
3-5 Min.
Heritage Potatoes
1 Portion
1 Min.
Seasonal Vegetables
1 Portion
30 Sec.
Roasted Carrot
1 Portion
30 Sec.
Lemon Wedge
Core
Temp
Key Quality Points:

1. Sea bream to be cooked through, but still moist and juicy.

1. See pre-staging for heritage potatoes, seasonal vegetables and roasted carrots.
2. Cook the sea bream parcel in the MerryChef for approx. 3-5 minutes at 225C on 100% until a
core temperature of 75C is reached.
3. Heat the heritage potatoes and seasonal vegetables in the microwave.
5. Garnish with lemon wedge.
SEA BREAM EN PAPILLOTE
CCP

Crockery
Side Orders
SEASONAL VEGETABLES
(5 Portions)
SUPERFOOD SALAD
INGREDIENTS
FULL HALF
Salad Mix
50g
25g
Baby Spinach
10g
5g
Cherry Tomatoes
70g
35g
Cucumber
40g
20g
Spring Onion
1
Mixed Peppers
30g
15g
8g
10g
Omega Seed Mix
1g
1g
Avocado Halves
1
PREPARATION
container.
dice to order.
3. To build salad:
Salad Mix
Baby Spinach
Cherry Tomatoes
Cucumber
Spring Onion
Mixed Peppers
Edamame Beans
Omega Seed Mix
ROASTED CARROT
(1 Portion)
INGREDIENTS
Green Beans
Broccoli
Butter
150g
200g
31g
PREPARATION
ready for service.
SIDE ORDERS PRE-STAGING

INGREDIENTS
Sunflower Oil
Maldon Sea Salt
1
10ml
g
PREPARATION
carrot and peel..
cut on the angle.
MASH POTATO
(1 Portion)
INGREDIENTS
Mash Potato
Butter
HERITAGE POTATOES
(5 Portions)
250g
12g
PREPARATION
ready for service.
INGREDIENTS
Heritage Potatoes
Butter
Chives
CIABATTA BREAD
1kg
62g
2g
PREPARATION
in cold water).
(due to size).
chilled conditions.
INGREDIENTS
Ciabatta
Days Use
PREPARATION
fridge for service.
a sealed container.
SIDE ORDERS PRE-STAGING

Ingredients
Qty
Cook
From
Cook
Method
Time
Chips
210g
3-4 Min.
300g
4-5 Min.
210g
3-4 Min.
Core
Temp
Key Quality Points:

1. Chips, wedges or sweet potato fries to be hot and crisp.
CCP
1. Deep-fry the chips or potato wedges or sweet potato fries until crisp, drain off excess oil.

Crockery
CHIPS / POTATO WEDGES / SWEET POTATO FRIES

Ingredients
Qty
160g
Cook
From
Cook
Method
Time
Core
Temp
3-4 Min.
Key Quality Points:

1. Onion rings to be hot, crisp and golden.
CCP
1. Battered onion rings should be crisp and golden, drain off excess oil.

Crockery
BEER-BATTERED ONION RINGS
Ingredients

French Dressing
Qty
Cook
From
Cook
Method
Time
Core
Temp
1
30g
Key Quality Points:


1. See pre-staging for half superfood salad.
2. Place half superfood salad into cazuela dish.
3. Serve with French dressing in a handleless jug.
CCP

Crockery
SUPERFOOD SIDE SALAD

Ingredients
Qty
Cook
From
Cook
Method
Time
Seasonal Vegetables
1 Portion
30 Sec.
Roasted Carrot
1 Portion
30 Sec.
Core
Temp
Key Quality Points:


1. See pre-staging for seasonal vegetables and roasted carrot.
2. Reheat the seasonal vegetables in the microwave for approx. 30 seconds.
3. Reheat the roasted carrot in the MerryChef for approx. 30 seconds.
4. Combine the vegetabels together.
CCP

Crockery
SEASONAL VEGETABLES
Ingredients
Mash Potato
Qty
1 Portion
Cook
From
Cook
Method
Time
Core
Temp
1 Min.
Key Quality Points:

1. Once cooked stir mash and serve straight away.
CCP
1. See pre-staging for mash potato.

Crockery
BUTTERY MASH
Ingredients
Heritage Potatoes
Qty
1 Portion
Cook
From
Cook
Method
Time
Core
Temp
1 Min.
Key Quality Points:

1. Ensure heritage potatoes are piping hot.
CCP
1. See pre-staging for heritage potatoes.
2. Place potatoes in a portion pot with butter, reheat and decant into cazuela dish.

Crockery
HERITAGE POTATOES
Ingredients

Garlic Butter
Qty
Cook
From
Cook
Method
Time
Core
Temp
1-2 Min.
30g
Key Quality Points:

CCP
2. Take 3 ciabatta strips and spread evenly with garlic butter and lightly grill until toasted.

Crockery
GARLIC BREAD
Ingredients
Qty
Cook
From
Cook
Method
Garlic Butter
30g
30g
Time
Core
Temp
1-2 Min.
Key Quality Points:


2. Take 3 ciabatta strips and spread evenly with garlic butter.
3. Top with grated mozzarella/cheddar mix and lightly grill until toasted
CCP

Crockery
GARLIC BREAD WITH MOZZARELLA & CHEDDAR
Ingredients
Peppercorn Sauce
Qty
Cook
From
Cook
Method
Time
Core
Temp
30-40 Sec.
Key Quality Points:

1. Ensure clean presentation of peppercorn sauce.
CCP
1. Heat peppercorn sauce in a microwave for 30-40 seconds, ensure core temperature is reached.
2. Place warmed sauce in a sauce/gravy boat and serve.

Crockery
PEPPERCORN SAUCE
Desserts
Ingredients
Qty
Caramel Sauce
30g
Luxury Salted Caramel Bar
Cookie Cup
Vanilla Ice Cream
Cook
From
Cook
Method
Time
Core
Temp
2 Scoops
Aerosol Cream
20g
Caramel Sauce
30g
Icing Sugar
1g
Wafer Curls
Key Quality Points:

1. Use sanitised equipment to dispense ice cream.
CCP

1. Cut the half salted caramel bar into 6 even pieces and the half cookie cup into 3 even pieces.
2. Drizzle the inside of the sundae glass with half of the caramel sauce.
3. Add 1 piece of caramel bar into the bottom of the glass, top with 1 scoop of ice cream,
2 caramel bar pieces and 1 piece of cookie cup.
4. Then add another scoop of ice cream and the remaining pieces of brownie and cookie cup.
5. Top with aerosol cream and drizzle with caramel sauce.
6. Finsh with wafer curls and serve as per photograph.

Crockery
SALTED CARAMEL COOKIE SUNDAE

Ingredients
Qty
Chocolate Layer Cake
1 Portion
Vanilla Ice Cream
1 Scoop
Fresh Mint
2g
Icing Sugar
1g
Cook
From
Cook
Method
Time
Core
Temp
15 Sec.
Key Quality Points:

CCP

1. Microwave defrosted chocolate pudding for approx. 15 seconds, do not over cook as it will collapse.
2. Serve on a white plate with ice cream.
3. Garnish with fresh mint and sprinkle with icing sugar.

Crockery
WARM THREE-LAYERED CHOCOLATE CAKE
Ingredients
Luxury Salted Caramel Bar

Caramel Sauce
Vanilla Ice Cream
Qty
Cook
From
Cook
Method
Time
Core
Temp
1
30g
1 Scoop
Fresh Mint
2g
Icing Sugar
1g
Key Quality Points:


1. Ensure caramel bar is fully defrosted.
2. Serve on a oblong plate and drizzle with caramel sauce.
4. Serve as shown in the photograph with ice cream.
CCP

Crockery
LUXURY SALTED CARAMEL BAR

Ingredients
Vanilla Cheesecake
Qty
Cook
From
Cook
Method
Time
Core
Temp
1 Slice
Fruit Compote
Fresh Mint
2g
Icing Sugar
1g
Key Quality Points:

1. Ensure cheesecake is fully defrosted.

1. Defrost the cheesecake and fruit compote.
2. Serve on a oblong plate, drizzle with defrosted compote.
3. Grnish with fresh mint and sprinkle with icing sugar.
CCP

Crockery
VANILLA BAKED CHEESECAKE
Ingredients
Qty
Cookie Cup
Vanilla Ice Cream
Cook
From
Cook
Method
Time
Core
Temp
20 Sec.
1 Scoop
Fresh Mint
2g
Icing Sugar
1g
Key Quality Points:


1. Warm pudding from defrost in microwave for 20 seconds.
2. Serve with ice cream.
CCP

Crockery
COOKIE CUP EXPLOSION

Ingredients
Qty
Cook
From
Cook
Method
Time
Bramley Apple Compote
160g
45 Sec.
Or Rhubarb Compote
160g
45 Sec.
Or Victoria Plum & Mulled Wine Compote 160g
45 Sec.
Crumble Mix
Hot Custard
Or Vanilla Ice Cream
90g
30 Sec.
75g
40 Sec.
Core
Temp
1 Scoop
Or Cream
75ml
Fresh Mint
2g
Icing Sugar
1g
Key Quality Points:

1. Ensure clean presentation of crumble and custard.

1. Pre-portion defrosted compote choice into cazuela dish and top with defrosted crumble mix.
2. Place the crumble in the microwave for approx. 45 seconds.
3. Finish under the overhead grill for approx. 30 seconds until golden brown.
4. Serve with hot custard or 1 scoop of ice cream or cream.
CRUMBLE OF THE DAY
CCP

Crockery
Ingredients
Ice Cream (Vanilla or Chocolate)

Fresh Mint
Qty
Cook
From
Cook
Method
Time
Core
Temp
3 Scoops
2g
Key Quality Points:

CCP
1. Garnish with fresh mint.

Crockery
ICE CREAM
Childrens Menu
KIDS MASH POTATO

(1 Portion)
INGREDIENTS
Mash Potato
NEW POTATOES
(5 Portions)
150g
PREPARATION
1. Pre-portion mash in portion pots.
ready for service.
INGREDIENTS
New Potatoes
SEASONAL VEGETABLES
(5 Portions)
ROASTED CARROT
(1 Portion)
INGREDIENTS
500g
PREPARATION
in cold water).
(due to size).
5. Pre-portion in portion pots
chilled conditions.
Green Beans
Broccoli
75g
100g
PREPARATION
a knob of butter.
ready for service.

INGREDIENTS
Sunflower Oil
Maldon Sea Salt
5ml
g
PREPARATION
carrot and peel..
cut on the angle.
CHILDRENS PRE-STAGE COOKING
Ingredients
Qty
Pepper Batons
45g
Cucumber Batons
45g
Cook
From
Cook
Method
Time
Core
Temp
Key Quality Points:

1. Pepper & cucumber batons to be bright and fresh.
CCP
1. Slice pepper and cucumber into batons.
TO BE SERVED AS SOON AS FOOD ORDER COMES IN.

Crockery
VEGETABLE CRUNCHIES
Ingredients
Qty
Cook
From
Cook
Method
Time
Kids Burger Bun
Salad Mix
5g
Beef Tomato
20g
Kids Burger
3-4 Min.
Chips
150g
3-4 Min.
Baked Beans
80g
30 Sec.
Core
Temp
Key Quality Points:

2. Ensure chips are hot and crisp.

1. Defrost the burger bun.
2. Cook burger on the chargrill, burger should be cooked through, but still moist and juicy.
3. Assembly: Bun Base>Salad Leaf>Tomato>Burger>Bun Lid.
4. Chips should be crisp and golden, drain off excess oil.
5. Heat beans in the microwave and place into a relish pot.
CCP

Crockery
BURGER, CHIPS & BEANS

Ingredients
Qty
Kids Burger Bun
Salad Mix
5g
Beef Tomato
20g
Southern-fried Chicken Strips
Cook
From
Cook
Method
Time
5-6 Min.
Chips
150g
3-4 Min.
Baked Beans
80g
30 Sec.
Core
Temp
Key Quality Points:

1. Chicken strips to be cooked through, but still moist and juicy.
CCP

1. Defrost the burger bun.
2. Deep fry southern-fried chicken strips from frozen, drain off excess oil.
3. Assembly: Bun Base>Salad Leaf>Tomato>Chicken Strips>Bun Lid.
5. Heat beans in the microwave and place into a relish pot.

Crockery
SOUTHERN-FRIED CHICKEN, CHIPS & BEANS
Ingredients
Kids Sweet & Sour Noodles
Qty
Cook
From
Cook
Method
Time
Core
Temp
1-2 Min.
Key Quality Points:

1. Ensure clean presentation of sweet & sour noodles.
CCP
1. Place noodles in the microwave and heat for approx. 1-2 minutes.
2. Once cooked stir through and decant into bowl.

Crockery
SWEET & SOUR NOODLES

Ingredients
Kids Penne Pasta
Qty
Cook
From
Cook
Method
Time
Core
Temp
1-2 Min.
Key Quality Points:

1. Ensure clean presentation of penne pasta.
CCP
1. Place pasta in the microwave and heat for approx. 1-2 minutes.
2. Once cooked stir through and decant into bowl.

Crockery
PENNE PASTA
Ingredients
Chicken Escalope
Salad Mix
Qty
Cook
From
Cook
Method
Time
Core
Temp
6-8 Min.
15g
Cucumber (Batons)
30g
Tomato (Wedges)
35g
Key Quality Points:


Once cooked thinly slice the cooked chicken into 5-6 pieces.
2. Place the crisp, fresh dressed salad into the bowl and top with chicken.
CCP

Crockery
CHICKEN SALAD
Ingredients
Wheat Bran Wrap
Qty
Cook
From
Cook
Method
Time
10 Sec.
Sticky BBQ Sauce
15g
Basmati Rice
100g
30 Sec.
6-8 Min.
Chicken Escalope
Salad Mix
Core
Temp
15g
15g
Cucumber (Batons)
30g
Tomato (Wedges)
35g
Key Quality Points:


1. Prior to service defrost the wheat bran wrap.
2. Decant a a 200g pouch of rice into a portion pot, cover and microwave.
Once cooked thinly slice the cooked chicken into 3-4 pieces.
Spead with the BBQ sauce and add the rice, sliced chicken and grated cheese.
Wrap into a tin foil sausage and serve immediately.
5. Garnish with a crisp and fresh salad.
CHICKEN BURRITO
CCP

Crockery
Ingredients
Qty
Cook
From
Cook
Method
Time
Wheat Bran Wrap
10 Sec.
Mayonnaise
15g
Min.
Basmati Rice
100g
30 Sec.
Halloumi Cheese
25g
1 Min.
Red Peppers (Batons)
20g
Salad Mix
Core
Temp
15g
Cucumber (Batons)
30g
Tomato (Wedges)
35g
Key Quality Points:


1. Prior to service defrost the wheat bran wrap.
3. Grill the halloumi cheese for approx 1 minutes on one side to achieve colour, once cooked tear into 3-4 pieces.
Spead with the mayonnaise and add the rice, halloumi cheese and red pepper batons.
Wrap into a tin foil sausage and serve immediately.
5. Garnish with a crisp and fresh salad.
CCP

Crockery
VEG. BURRITO
Ingredients
Qty
Cook
From
Cook
Method
Time
Chicken Escalope
6-8 Min.
Wheat Bran Wrap
10 Sec.
Core
Temp
Served with
Carb Option
Veg./Salad Option
Key Quality Points:

CCP
2. Heat the half a defrosted wrap for 10 seconds and cut in half as shown.
3. Serve as shown in the photograph with guests choice of carb and veg/salad.

Crockery
GRILLED CHICKEN
Ingredients
Qty
Cook
From
Cook
Method
Time
Kids Pork Sausages
3-4 Min.
Wheat Bran Wrap
10 Sec.
Core
Temp
Served with
Carb Option
Veg./Salad Option
Key Quality Points:

1. Sausages to be cooked through, but still moist and juicy.
CCP
1. Cook frozen sausages in the MerryChef, ensure core temperature is reached.

Crockery
SAUSAGES
Ingredients
Qty
Cook
From
Cook
Method
Time
Kids Fish Cakes
3-4 Min.
Wheat Bran Wrap
10 Sec.
Core
Temp
Served with
Carb Option
Veg./Salad Option
Key Quality Points:

1. Fish cakes to be crisp and golden.
CCP
1. Cook frozen fish cakes in the MerryChef, ensure core temperature is reached.

Crockery
FISH CAKES
Cook
From
Cook
Method
Ingredients
Qty
Time
Halloumi Cheese
50g
1 Min.
Wheat Bran Wrap
10 Sec.
Core
Temp
Served with
Carb Option
Veg./Salad Option
Key Quality Points:

1. Ensure halloumi cheese has colour.
CCP
1. Grill the halloumi cheese for approx 1 minutes on one side to achieve colour.

Crockery
GRILLED HALLOUMI
Ingredients
Qty
Cook
From
Cook
Method
Time
Chips
150g
3-4 Min.
Or Mash Potato
150g
1 Min.
Or Basmati Rice
100g
30 Sec.
Or New Potatoes
100g
30-40 Sec.
Core
Temp
Key Quality Points:

3. Butter pads for presentation only, carb choices
can be served directly onto plates.

2. Microwave the mash potato, fluff with a fork half way through heating.
4. Microwave the new potatoes.
5. Serve with the protein choice.
CCP

Crockery
PICK & MIX CARB OPTIONS
Cook
From
Cook
Method
Ingredients
Qty
Baked Beans
80g
30 Sec.
Or Peas
80g
30 Sec.
Or Corn on the Cob Half
1 Min.
Or Seasonal Veg.
30 Sec.
Or Salad Mix
Time
Core
Temp
15g
Cucumber (Batons)
30g
Tomato (Wedges)
35g
Key Quality Points:

3. Butter pads for presentation only, carb choices
can be served directly onto plates.
CCP
1. Microwave the baked beans, peas, corn on the cob half and seasonal veg.
2. Serve with the protein choice.

Crockery
PICK & MIX VEG./SALAD OPTIONS

Ingredients
Vanilla Ice Cream

Caramel Sauce
Qty
Cook
From
Cook
Method
Time
Core
Temp
2 Scoops
14ml
Key Quality Points:

CCP
Use sanitised equipment to dispense ice cream.

Crockery
VANILLA ICE CREAM
Ingredients
Qty
Fruitypot
Or Vimto Jelly
Cook
From
Cook
Method
Time
Core
Temp
Key Quality Points:

1. Serve immediately.
CCP

Crockery
FRUITYPOT or VIMTO JELLY

Breakfast
QUARTERED PARIS BROWN

INGREDIENTS
Sunflower Oil
Salt & Pepper
600g
50ml
5g
PREPARATION
1. Trim the stalk and slice the
for 3-4 minutes.
for service.
SALT BEEF


BREAKFASTS PRE-STAGE COOKING
Ingredients
Qty
Cook
From
Cook
Method
Time
Cumberland Sausages
8 Min.
Hash Browns
3-4 Min.
Eggs
3-4 Min.
Sunflower Oil
20ml
3-4 Min.
Beef Tomato
1 Min.
1 Portion
30 Sec.
100g
30 Sec.

Baked Beans
Core
Temp
Key Quality Points:

1. Cook the bacon rashers on the overhead
grill until fat is golden and crispy.
2. Do not overcook the eggs, yolks should remain
runny unless specified by guest.

2. Chargrill sausage and beef tomato, ensure barmarks are visible.
Alternatively sausages can be cooked in the MerryChef or oven.
4. Hash browns should be crisp and golden, drain off excess oil.
5. Reheat the paris brown mushrooms in the MerryChef for 30 seconds.
6. Heat the beans in the microwave for 30 seconds.
THE FULL ENGLISH BREAKFAST
CCP

Crockery
Ingredients
Qty
Cook
From
Cook
Method
Time
Cumberland Sausage
8 Min.
Egg
3-4 Min.
Sunflower Oil
10ml
3-4 Min.
Beef Tomato
1 Min.
1 Portion
30 Sec.
80g
30 Sec.

Baked Beans
Core
Temp
Key Quality Points:


2. Chargrill sausage and beef tomato, ensure barmarks are visible.
CCP

Crockery
THE TRADITIONAL BREAKFAST

Ingredients
Qty
Cook
From
Cook
Method
Time
Hash Browns
3-4 Min.
Eggs
3-4 Min.
Sunflower Oil
Beef Tomato
Baked Beans
Core
Temp
20ml
2x
1 Min.
1 Portion
30 Sec.
100g
30 Sec.
Key Quality Points:

1. Ensure the hash browns are hot and crisp.

1. See pre-staging for portobello mushrooms.
2. Chargrill the beef tomato, ensure barmarks are visible.
3. Hash browns should be crisp and golden, drain off excess oil.
THE VEGGIE OPTION
CCP

Crockery
Ingredients
Qty
Cook
From
Cook
Method
Time
English Muffin
45 Sec.
Eggs
2-3 Min.
Vinegar
Hollandaise Sauce
Core
Temp
10ml
1 Sachet
2-3 Min.
3-4 Min.
Key Quality Points:


2. Fill a saucepan with water and add the vinegar and heat to a fast simmer.
3. Whisk the water around the pan, crack shell and gently release the eggs into the water.
4. Gently poach for approx. 2-3 minutes until the whites are cooked but the
yolk is still dippy. Make sure the water does not boil.
5. Whilst the eggs are poaching cut the muffin in half and lightly grill.
6. Heat the hollandaise sauce in a pan of boiling water.
7. Assembly: Muffin>Bacon>Poached Egg>Hollandaise Sauce.
CCP

Crockery
EGGS BENEDICT
Ingredients
Sliced Bread (White/Brown)

Butter
Qty
Cook
From
Cook
Method
Time
Core
Temp
2
15g
4
3-4 Min.
Key Quality Points:


2. Bread to be fresh and buttered.
3. Cut sandwich in half.
CCP

Crockery
THE BACON SARNIE
Ingredients

Butter
Cumberland Sausages
Qty
Cook
From
Cook
Method
Time
Core
Temp
2
15g
2
8 Min.
Key Quality Points:

1. Sausages to be cooked through, but still moist.

1. Chargrill sausage, ensure barmarks are visible.
Cut the sausages in half lengthways once cooked.
2. Bread to be fresh and buttered.
3. Cut sandwich in half.
CCP

Crockery
SAUSAGE SANDWICH
Ingredients
Porridge Pot
Jam
Or Honey
Qty
Cook
From
Cook
Method
Time
Core
Temp
1
1 Pot
20g
Key Quality Points:

1. Ensure porridge is the correct consistency.
CCP
1. Prepare porridge as per manufacturers instructions on pot.
2. Decant into bowl and finish with either jam or honey.

Crockery
PORRIDGE
Ingredients
Qty
Butter
30g
Jam/Marmalade Portion
28g
Cook
From
Cook
Method
Time
Core
Temp
45 Sec.
Key Quality Points:

CCP
1. Bread to be fresh and lightly toasted not burnt.

Crockery
TOAST
Ingredients

Butter
Eggs
Vinegar
Qty
Cook
From
Cook
Method
Time
Core
Temp
45 Sec.
15g
2
2-3 Min.
10ml
Key Quality Points:


2. Whisk the water around the pan, crack shell and gently release the eggs into the water.
3. Gently poach for approx. 2-3 minutes until the whites are cooked but the
4. Toast sliced bread and then butter.
5. Top with poached eggs and serve immediately.
2 EGGS ON TOAST POACHED
CCP

Crockery
Ingredients

Butter
Eggs
Sunflower Oil
Qty
Cook
From
Cook
Method
Time
Core
Temp
45 Sec.
15g
2
3-4 Min.
20ml
Key Quality Points:


1. Heat oil in frying pan and add eggs to the pan.
3. Top with fried eggs and serve immediately.
CCP

Crockery
2 EGGS ON TOAST FRIED

Ingredients

Butter
Eggs
Qty
Cook
From
Cook
Method
Time
Core
Temp
45 Sec.
15g
2
Milk
30ml
Butter
10g
40 Sec.
Key Quality Points:

1. Ensure scrambled eggs are seasoned and soft in texture.

1. Prior to service mix eggs, milk and 5g of butter together
2. Place scrambled egg mix in a bowl and microwave for 20 seconds,
stir and microwave for a further 20 seconds until cooked.
4. Top with scrambled eggs and serve immediately.
2 EGGS ON TOAST SCRAMBLED
CCP

Crockery
Ingredients
Qty
Butter
15g
Baked Beans
200g
Cook
From
Cook
Method
Time
Core
Temp
45 Sec.
45 Sec.
Key Quality Points:

1. Ensure beans are piping hot, serve immediately.

1. Heat beans in the microwave for approx. 45 seconds.
3. Top with beans and serve immediately.
CCP

Crockery
BEANS ON TOAST
Cook
From
Cook
Method
Ingredients
Qty
Heritage Potatoes (for Deep Frying)
70g
2-3 Min.
Salt Beef Brisket
75g
30 Sec.
1 Portion
30 Sec.
2-3 Min.

Egg
Vinegar
Chives (Chopped)
Time
Core
Temp
10ml
g
Key Quality Points:

1. Do not overcook the egg, yolk should remain

1. See pre-staging for heritage potatoes, salt beef brisket and roasted vine tomatoes.
2. Fill a saucepan with water and add the vinegar and heat to a fast simmer. Whisk the water around the pan,
crack shell and gently release the egg into the water. Gently poach for approx. 2-3 minutes until the white is
cooked but the yolk is still dippy. Make sure the water does not boil.
3. Dice 70g pre-staged heritage potatoes and deep fry for 2-3 minutes until golden brown.
4. Shred the defrosted salt beef, place in the microwave for approx. 30 seconds.
6. Mix the diced potato, shredded salt beef and vine tomatoes together.
7. Place the hash onto a grey oblong plate and top with a poached egg.
SALT BEEF HASH
CCP

Crockery
Ingredients
Qty
Guacamole
70g
30g
Egg
Vinegar
Cook
From
Cook
Method
Time
Core
Temp
45 Sec.
2-3 Min.
10ml
Key Quality Points:


2. Whisk the water around the pan, crack shell and gently release the egg into the water.
3. Gently poach for approx. 2-3 minutes until the white is cooked but the
4. Toast sliced bread and then spead the guacamole over the bread, sprinkle over the slow roasted tomatoes.
5. Top with poached egg and serve immediately.
CCP

Crockery
AVOCADO SMASH
Ingredients
Cook
From
Cook
Method
Time
Wheat Bran Wrap
Guacamole
70g
Spicy Rice
100g
30 Sec.
20g
30 Sec.
Avocado Half (Sliced)

Salsa
Egg
Sunflower Oil
Tabasco Sauce
Key Quality Points:
Qty
30g
1
5ml
Black Pepper
HUEVOS RANCHEROS
3-4 Min.
10ml
1. Prior to service defrost the wheat bran wrap, guacamole, spicy rice and avocado.
3. Heat the defrosted wrap for 10 seconds. Evenly spread the guacamole over the wrap.
Top with warm spicy rice and sprinkle with grated cheese. Melt the cheese under the grill.
Top with sliced avocado, salsa, fried egg and a drizzle of tabasco sauce.
4. Garnish with a lime wedge.
10 Sec.
Lime Wedge
Core
Temp
CCP

Crockery
Sunday Roasts
ROAST BEEF
BRITISH FREE RANGE LOIN OF PORK
Beef should be cooked the day before to allow it to rest before carving.
Beef should be cooked the day before to allow it to rest before carving.
INGREDIENTS
Topside of Beef
Salt & Pepper
Sunflower Oil
INGREDIENTS
Loin of Pork (3-5kg)
Maldon Sea Salt
Sunflower Oil
1 Joint
5g
10ml
METHOD
1. Remove beef from packaging
and allow to breath for 20-30
minutes.
2. Cover with the sunflower oil and
season the beef. Place into a
roasting tray, cover with foil.
3. Cook the beef in a hot oven
(approx. 180C) for 1 hour.
4. Check temperature and
remove foil. Cook for a further
30 minutes. (or until a core
temperature of 63C is reached).
5. Once cooked remove from the
oven and allow to cool.
6. Once cooled carve into
50g slices on a yellow
chopping board.
7. Cover, date and label.
Raw
1 Joint
12g
20ml
METHOD
NB. Cooking times based
on 4.4kg joint.
1. Remove joint from packaging
and allow to breath for
20-30 minutes.
2. Place joint in a roasting tray
lined with foil. Cover with the
sunflower oil and sea salt.
3. Cook the joint in a pre-heated
oven (approx. 180-200C) for
1 hours (Centre temperature
to reach 75C).
4. Once cooked remove from the
oven and allow to cool.
6. Once cooled carve into
50g slices on a yellow
chopping board.
7. Cover, date and label.
Cooked
Sliced
SUNDAY ROASTS PRE-STAGE COOKING
YORKSHIRE PUDDING
(8 Yorkshires)
PORK CRACKLING
Make just prior to service.

INGREDIENTS
Plain Flour
Eggs
Milk
Sunflower Oil
METHOD
1. Once the pork joint is removed
from the oven, cut and remove
string ties. With a sharp knife
remove crackling shell as shown
and cut into pieces and shown in
picture below.
2. Store in an air-tight container
overnight. On morning of service
spread out crackling on a baking
tray with silicon paper and regen
in a pre-heated oven at 200C
for approx. 15 minutes and hold
under gantry lights.
ROASTED CARROT
(1 Portion)
ROAST POTATOES
170g
5
220ml
40ml
PREPARATION
1. Mix the flour, eggs and milk in
a bowl and whisk, pass through
a sieve into a jug, cover and
store under controlled conditions
for a minimum of 1 hour.
METHOD
1. Place the Yorkshire tin into the
oven and allow the tin to get hot.
2. Add your sunflower oil to the
yorkshire tin, carefully remove
the yorkshire tin from the oven,
whisk the yorkshire mix and
pour equal amounts into the
Yorkshire tin.
3. Place back in the oven and
cook on 220C for approx.
15 minutes until yorkshire are
golden brown, remove from the
oven and allow yorkshires to
rest under the light of the
heated gantry.
INGREDIENTS
Roast Potatoes
Sunflower Oil
2.5kg
300ml
PREPARATION
1. Heat 300ml of oil in roasting
tray for 5 minutes.
2. Add frozen potatoes, season
and cook at 220C for approx.
35 minutes until crispy. Turn
potatoes half way through.
3. Hold until required.
4. Cook off small batches at a
time throughout the day as
service levels required.
MASH POTATO
(1 Portion)
INGREDIENTS
Mash Potato
Butter
150g
6g
PREPARATION
ready for service.

INGREDIENTS
Sunflower Oil
Maldon Sea Salt
1
10ml
0.5g
PREPARATION
carrot and peel..
cut on the angle.
RED WINE GRAVY

(10 Portions)
INGREDIENTS
Water
Red Wine
Gravy Granules
SEASONAL VEGETABLES
(5 Portions)
INGREDIENTS
1 ltr
200ml
200g
Green Beans
Broccoli
Butter
150g
200g
25g
CAULIFLOWER CHEESE
(4 Portions)
PIGS IN BLANKETS
(4 Portions)
INGREDIENTS
INGREDIENTS
Cauliflower
1
Cheese Sauce
4 Sachets
Grated Mozz/Cheddar Mix
120g
Cumberland Chipolatas
12
Smoked Streaky Bacon 12 Rashers
PREPARATION
PREPARATION
1. Heat the water and red wine in a
pan until it reaches boiling point.
2. Whisk in the gravy granules,
making sure no lumps form.
3. Remove from the heat. Cool
within 90 minutes.
ready for service.
PREPARATION
PREPARATION

a knob of butter.
ready for service.
1. Trim cauliflower and cut

into 4 quarters.
water for approx. 1-2 minutes,
drain and chill under controlled
conditions.
3. For each portion place 1 x
wedge into a cazuela dish and
top with 1 cheese sauce sachet
and 30g of grated cheese mix.
4. Store under controlled
conditions ready for service.
1. Defrost cumberland chipolatas.

2. Wrap each chipolata with a
rasher of streaky bacon.
3. Bake in a hot oven until core
temperature is reached.
4. Chill and store under controlled
conditions ready for service.
FOR SERVICE
1. Reheat in a MerryChef for
approx. 1-2 minutes until core
temperature is reached.
FOR SERVICE
1. Reheat in a microwave for
approx. 40 seconds and then
finish under the grill until
cheese is golden.
Ingredients
Trio
Cook
From
Cook
Method
Time
Cooked Beef (3 Slices)
150g
30 Sec.
Or Cooked Pork Loin (3 Slices)
150g
30 Sec.
Or Pork Crackling (Pork Only)
1 Piece
Or Cooked Turkey Breast (3 Slices)
Key Quality Points:

1. Meat option cooked through, but still moist and juicy.
3. Ensure clean presentation of gravy.
Qty
150g
30 Sec.
Or Luxury Nut Roast
3-4 Min.
Yorkshire Puddings
1 Min.
Roast Potatoes
150g
1-2 Min.
Mash Potato
150g
1 Min.
Seasonal Vegetables
1 Portion
30 Sec.
Roasted Carrots
1 Portion
30 Sec.
Red Wine Gravy
1 Portion
30 Sec.

Food items must be stored at the correct temperature, as per company policy (see procedures pages).
1. See pre-staging for all Sunday Roast ingredients.
2. For Beef & Pork: Cover the meat choice with cling-film and microwave for 30 seconds.
If serving pork serve with a piece of pork crackling.
For Turkey Breast: Defrost frozen turkey, slice, cover with cling-film and microwave for 30 seconds.
For Nut Roast: MerryChef for approx. 3-4 minutes.
For Trio Option: use 50g slice of Beef / 50g slice of Pork / 50g slice of Turkey.
3. Reheat the roast potatoes (if not held), Yorkshire pudding and roasted carrots in the MerryChef.
5. Ensure the seasonal vegetables are bright in colour.
6. Reheat the gravy and serve in a gravy boat.
SUNDAY ROAST OPTIONS
CCP
Crockery
Core
Temp
Ingredients
Lamb
Shank
Lamb Shank
Or Duck Leg Confit
Qty
Cook
From
Cook
Method
Time
2-3 Min.
1 Pouch
2 Min.
Core
Temp
2-3 Min.
Or 20oz Beef Rib
Key Quality Points:

2-3 Min.
2-3 Min
Or Half Roast Chicken
3-4 Min.
Yorkshire Puddings
1 Min.
Roast Potatoes
150g
1-2 Min.
Mash Potato
150g
1 Min.
Seasonal Vegetables
1 Portion
30 Sec.
Roasted Carrots
1 Portion
30 Sec.
Red Wine Gravy
1 Portion
30 Sec.
2. For Lamb Shank: Place the lamb shank pouch in the microwave and cook for 2-3 minutes.
For Duck Leg Confit: Pierce pouch, microwave for 2 minutes and then grill for 2-3 minutes until crispy.
For 20oz Beef Rib: Pierce pouch, microwave for 2-3 minutes and then grill for 2-3 minutes.
For Half Roast Chicken: Trim the defrosted half roast chicken into leg and breast pieces and reheat in the
MerryChef for approx. 3-4 minutes until core temperature of 75C is achieved.
CCP
Crockery
SUNDAY ROAST OPTIONS

Ingredients
Photo is an adult
serving and is for
reference only.
Cook
From
Cook
Method
Time
Cooked Beef (2 Slices)
100g
30 Sec.
Or Cooked Pork Loin (2 Slices)
100g
30 Sec.
Or Pork Crackling (Pork Only)
1 Piece
Or Cooked Turkey Breast (2 Slices)
Key Quality Points:

Qty
100g
30 Sec.
Or Luxury Nut Roast
3-4 Min.
Yorkshire Puddings
1 Min.
Roast Potatoes
100g
1-2 Min.
Mash Potato
75g
1 Min.
Seasonal Vegetables
Portion
30 Sec.
Roasted Carrots
Portion
30 Sec.
Red Wine Gravy
Portion
30 Sec.

2. For Beef & Pork: Cover the meat choice with cling-film and microwave for 30 seconds.
If serving pork serve with a piece of pork crackling.
For Turkey Breast: Defrost frozen turkey, slice, cover with cling-film and microwave for 30 seconds.
For Nut Roast: MerryChef for approx. 3-4 minutes.
CHILDRENS SUNDAY ROAST OPTIONS
CCP
Crockery
Core
Temp
Buffets
INGREDIENTS (FOR 10 PEOPLE)
METHOD
Selection of Sandwiches
10 x Sliced White Bread Slices / 10 x Sliced Brown Bread Slices
250g Softened Butter / 100g Mixed Leaves
For Prawn in a Spicy Marie Rose Sauce Sandwich:
400g Cooked King Prawns / 300g Seafood Sauce (200g Mayo / 100g Tomato Ketchup)
For Mature Cheddar Cheese Sandwich:
20 x Mature Cheddar Cheese Slices
For Chicken Mayonnaise Sandwich:
5 x Chicken Escalopes / 100g Mayonnaise (for Chicken Mayo)
For Wiltshire Ham Sandwich:
280g Wiltshire Ham
In a suitable container mix the cooked king prawns with the seafood sauce.
Butter bread, add mixed leaves and prawn mayo and cut sandwich into quarters.
Butter bread, add mixed leaves slices of cheese and cut sandwich into quarters.
Cook chicken escalope, once cooked slice into equal pieces.
In a suitable container mix the sliced chicken with the mayonnaise.
Butter bread, add mixed leaves and chicken mayo and cut sandwich into quarters.
Defrost the ham prior to service. Butter bread, add mixed leaves
and slices of Wiltshire ham cut sandwich into quarters.
Chipolatas
20 x Chipolatas
Tender Chicken Skewers
20 x Chicken & Pepper Skewers / 140g Sweet Chilli Sauce
Chipolatas
Chargrill sausages, ensure core temperature of 75C is reached.
Chunky Chips
1.5kg Chips / 2g Maldon Sea Salt

Chargrill the chicken & pepper skewers for approx. 4-5 minutes, turn during cook.
Once cooked drizzle each skewer with 7g of the sweet chilli sauce.
Cheese & Biscuit Platter

20 x Carrs Water Biscuits / 60g Butter / 75g Cheddar
100g Goats Cheese / 75g Dolcelatte / 100g Celery / 100g Chutney
Chunky Chips
Deep fry until crisp and golden, drain off excess oil, season and serve.
Crudits with a selection of dips

300g x Cucumber / 300g Peppers / 300g Celery
150g Garlic Mayo / 150g Tomato & Jalapeno Relish
Garnish
Pea Shoots 30g / Mixed Leaf 30g

Pre-portion all cheese prior to service. Wash, peel and cut celery into batons
and serve with biscuits and pre-portioned butter in ramekins.
Wash and cut cucumber, peppers and celery
into batons and serve with dips.
Ingredients (for 10 people) adjust amounts accordingly
CORE BRONZE BUFFET
METHOD
280g Wiltshire Ham
Seasoned Mature Cheddar Cheese Burger Sliders

10 x Small Burger Buns / 80ml Mayonnaise / 100g Cos Lettuce
2 x Burgers / 2 x Mature Cheddar Cheese Slices
Crispy Chicken Wings
560g Chicken Wings / 80g BBQ Sauce

Chargrill burgers, ensure core temperature of 75C is reached.
Whilst burgers are still on the chargrill and almost cooked top with cheese slices.
Assembly: Base>Mayo>Cos Lettuce>Burger>Cheese>Lid.
Chipolatas
20 x Chipolatas

Deep fry for approx. 4-5 minutes and serve with BBQ sauce.

Chipolatas
Chunky Chips


Chunky Chips


Garnish

CORE SILVER BUFFET
METHOD
Mixed Seafood Platter

360g Breaded Scampi / 300g Calamari / 5g Paprika / 300g Cooked King Prawns
75g Cos Lettuce / 10 x Lemon Wedges / 100g Fresh Tartare Sauce
150g Seafood Sauce (100g Mayo / 50g Ketchup)
Mixed Seafood Platter

Deep fry Scampi and calamari until crisp and golden, drain off excess oil. Dust calamari with paprika.
Add 25g cos to each pot and top with 100g cooked king prawns.
Serve with fresh tartare sauce, seafood sauce and lemon wedges.
Pork, Chicken Liver & Wild Mushroom Pt Crostinis

2 x Ciabatta / 200g Pork, Chicken Liver & Wild Mushroom Pt / 10g Pea Shoots
Pork, Chicken Liver & Wild Mushroom Pt Crostinis

Cut the ciabatta bread into 10 rounds and toast in the oven for approx. 5 minutes.
Cool and top with pork, chicken liver & wild mushroom pt and garnish with pea shoots.

10 x Small Burger Buns / 80ml Mayonnaise / 100g Cos Lettuce
2 x Burgers / 2 x Mature Cheddar Cheese Slices
560g Chicken Wings / 80g BBQ Sauce

Chargrill burgers, ensure core temperature of 75C is reached.
Whilst burgers are still on the chargrill and almost cooked top with cheese slices.
Assembly: Base>Mayo>Cos Lettuce>Burger>Cheese>Lid.
Deep fry for approx. 4-5 minutes and serve with BBQ sauce.
Chipolatas
20 x Chipolatas
Chipolatas
Chunky Chips


Chunky Chips
Heritage New Potatoes

1kg Heritage Potatoes

Superfood Salad
3 x Superfood Salads
Heritage New Potatoes

Reheat pre-staged potatoes in the microwave and serve.
280g Wiltshire Ham
Garnish
Superfood Salad
See pre-staging for superfood salad.
CORE GOLD BUFFET
Promotions
Spice Night
Ingredients
Curry Option
Qty
Cook
Method
Time
Core
Temp
10 Min.
3 Min.
Alternative Cook
Basmati Rice
Cook
From
1 Portion
1 Min.
Onion Bhaji
1 Min.
Naan Bread
30 Sec.
Poppadum
Sour Cream
30g
Mango Chutney
30g
Key Quality Points:

1. Ensure clean presentation of curry.
2. Ensure onion bhaji is crisp and golden.
3. Ramekins to have clean edges.

1. See pre-staging for poppadums.
2. Curry Options: Goan Vegetable, Chicken Tikka, Chicken Jalfrezi, King Prawn Makhani,
Thai Curry, Chicken Balti or Beef Vindaloo.
3. Heat the defrosted curry pouch in a pan of boiling water for 10 minutes until cooked through.
Alternative cook: Cut a small corner off the pouch and stand upright in a container,
microwave for 3 minutes, ensure core temperature of 75C is reached.
4. Onion bhaji should be crisp and golden, drain off excess oil.
5. Pre-portion mango chutney and sour cream into ramekins.
CCP

Crockery
SPICE NIGHT CURRY OPTIONS

BOMBAY ALOO
(1 Portion)
CROCKERY
White Classic Plate (10")
Balti Dish
ALOO PALAK
(1 Portion)
CHICKEN PAKORAS
(1 Portion)
CROCKERY
Balti Dish
POPPADUMS
(1 Portion)
CROCKERY
INGREDIENTS
Chicken Pakoras
INGREDIENTS
Bombay Aloo Potatoes Portion 1
Coriander
1g
INGREDIENTS
Aloo Palak Portion
Coriander
PREPARATION
1. Defrost under refrigeration.
PREPARATION
1. Defrost under refrigeration.
METHOD FOR SERVICE

1. Microwave the bombay potatoes
for 1 minutes. Ensure the core
temperature reaches 75C
(82C in Scotland).
2. Pour into a balti dish and place
onto a white classic plate.
METHOD FOR SERVICE

1. Microwave the aloo palak for
1 minutes. Ensure the core
temperature reaches 75C
(82C in Scotland).
2. Pour into a balti dish and place
onto a white classic plate.
1
1g
CROCKERY
White Dipper Pot
2
PREPARATION
N/A
METHOD FOR SERVICE
1. Place the chicken pakoras into
the deep fat fryer and cook for
approx. 4-5 minutes or until core
temp is achieved and drain well.
2. Either place on a small white
classic plate or serve on large
white plate with main
curry choice.
SPICE NIGHT
INGREDIENTS
Poppadums
Mango Chutney
3
30g
PREPARATION
1. Pre-portion prior to service.
METHOD FOR SERVICE
1. Place the poppadum into the
deep fat fryer and cook for
approx. 1 minute until cooked
and fully expanded (Do not
microwave poppadum).
2. Place poppadums directly onto
a white classic plate with a
ramekin of mango chutney.
VEGETABLE SAMOSAS
(1 Portion)
ONION BHAJIS
(1 Portion)
MINI (INDIAN) COMBO

(1 Portion)
CROCKERY
CROCKERY
CROCKERY
INGREDIENTS
Onion Bhajis
INGREDIENTS
Vegetable Samosas
INGREDIENTS
Poppadom
Onion Bhaji
Vegetable Samosa
Chicken Pakoras
Lemon Wedge
PREPARATION
N/A
PREPARATION
N/A
METHOD FOR SERVICE

1. Place the onion bhajis into the
curry choice.
METHOD FOR SERVICE

1. Place the vegetables samosas
into the deep fat fryer and
cook for approx. 4-5 minutes
or until core temp is achieved
and drain well.
curry choice.
PREPARATION
N/A
SPICE NIGHT
1
1
1
2
1
METHOD FOR SERVICE

1. Place the onion bhaji, samosa
and chicken pakora into the
2. Place the poppadom into the
deep fat fryer and cook for approx. 1 minute. While cooking
place a 2oz ladle in the centre of
the poppadom. This will help
you form the poppadom cup
shape. Drain off any excess oil.
3. Place poppadom onto a clean
white classic plate then add
onion bhaji, samosa and chicken
pakora as shown.
4. Add lemon wedge.

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Classic Inns

What you must do

Thermodyne/Prince Castle Hot Holding Instructions

Allow 20 minutes warm up time before using the holding cabinets.

THERMODYNE/PRINCE CASTLE HOT HOLDING

What you must do

What you must check

Prepare food on day of service or the night before for

What if something goes wrong

Keep foods covered until required.

Critical Contol Point (CCPs) Icons

Board & Knife Brown Vegetables

Probe 82C (Scotland)

Board & Knife Green Salads

Board & Knife Yellow Cooked Meat

Cook from Ambient

Board & Knife Red Raw Meat

Cooked from Chilled

Board & Knife White Diary & Bakery

Cooked from Frozen

Dish (Plating) Icon Examples

White Round Plate 10"

Butter Pad 4"

White / Grey Oblong Plate

Rectangular Pie Dish

Cooking Method Icons

Using the appropriate filtering equipment drain

Always follow manufacturers instructions.

Turn fryers down in the afternoon when not in use

Top up the oil regularly to maintain the correct level

Chips and potato products are cooked in the chip fryer;

Check the core temperature of cooked food with a probe

Set the dial to the required temperature. Chip fryer is

Always cascade the oil through a range of fryers

USING DEEP FAT FRYERS

Cook chips and potato products in the chip fryer

Cook too many chips at once. Chips must be cooked to order.

Put fried food into the basket and lower it in slowly

Follow the timings in the cookbook when cooking fried food.

Re-fry chips that have gone cold as the

Time the cooking of fried food so that it is served

Deep fry sausages and fatty meat products in

CORRECT OIL MANAGEMENT

There will be no excuses for not wearing

Safe Cooking Methods

Vacuum Packed Steaks

Quality Identifiers for Degrees of Cooking

Examine packs of meat on delivery, ensure all packs are sealed.

BLUE sealed outside, raw and bloody centre.

STEAK HANDLING & COOKING GUIDE

Always Defrost burgers in the

After 2 minutes turn the burger

Place onto a hot preheated

After 2 minutes give the burger a

After 2 minutes give the burger a

Serve immediately or (if you have one)

BURGER COOKING GUIDE

Salads, Sandwiches & Cold Dishes

1. Ensure food is within its use by date if fresh or

1. Ensure ingredients are within their use by date.

2. Ensure equipment is at operating temperature.

3. Ensure all equipment is clean before use.

3. Cook as per cookbook.

4. Keep ingredients at 1C-8C or below before use or only keep