Eat issue 15 2023

ISSUE 15 2023

The magazine for Confex wholesaler customers

Inside...

ROASTS REIGN

Delicious twists for the ultimate roast SOFTLY, SOFTLY

How to refresh soft drinks sales GET CREATIVE

Five ways to delight with popular halloumi

Halloween treats for all Be prepared for all treats and no tricks this Halloween with a frighteningly good sweet and savoury offer

NEW

BORN READY

TO TAKE ADVANTAGE OF THE GROWING ALCOHOLIC RTD CATEGORY * STOCK UP TODAY

TO FIND OUT MORE EMAIL CONNECT@CCEP.COM, CALL 0808 1 000 000 OR VISIT MY.CCEP.COM PLEASE DRINK RESPONSIBLY.

SCAN TO VISIT MY.CCEP.COM

“JACK DANIEL’S” AND “OLD NO. 7” ARE REGISTERED TRADEMARKS OF JACK DANIEL’S PROPERTIES “COCA-COLA” IS A TRADEMARK OF THE COCA-COLA COMPANY. *NIELSEN TOTAL COVERAGE MAT VALUE YEAR END 2022.

WELCOME

«

Hello AND welcome…

Autumn is coming, and I was going to say cooler days too but we’ve had many of

Jess’s mustreads this issue

those over our so-called summer this year!

And I write this while enjoying the September heatwave, so it seems strange to be thinking about Halloween and roast dinners but, prepared to maximise sales.

Our main feature this issue is Halloween. It’s a huge

Intriguing insight, page 09 KAM Media’s Katie Jenkins shares brand-new research

»

as always in foodservice, it pays to plan ahead and be

opportunity for operators and an occasion that gets bigger and bigger as each year passes. We have some delightfully spooky ideas and inspiration for you on pages 12-14.

As we step into autumn, the lure of a roast dinner is too reinvigorate the ever-popular roast to excite customers and

Soft drinks, page 16 Thirst-quenching ideas

»

hard to resist, so on pages 19-21 we’ve focused on how to attract footfall. From suggestions on jazzing up meat to tasty twists for meat-free options, side dishes and accompaniments, you should see customers coming back for more.

Have a great autumn!

»

5 ways with… page 22 It’s versatile and hugely popular halloumi

JESS DOUGLAS DIRECTOR CONFEX LTD

ISSUE 15 2023

« Eat 03

NOW

o G e h T n O r o F The Perfect Pack

CONTENTS

«

19

22 Eat is published by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Confex Ltd.

» F OR CONFEX LTD Jess Douglas

» F OR THE BRIGHT MEDIA AGENCY » Content Director Stephenie Shaw

» Creative Director Emma Bramwell

» Content Editor Kate Feasey

» Senior Designer Rafaela Aguiar-Hill

» Media Sales Manager Patsy Kelly

» Publisher David Shaw To advertise, please contact Patsy Kelly at patsy@thebrightmediaagency.com or call 07514 623564

12

16

Contents 06

The recent releases

Our round-up of the latest must-stock products

09 10 12

Insight

Brand-new research on how Gen Z has moved ‘beyond booze’ from KAM Media

CORE of it

Focus on your margins with own-brand range advice

Spooktacular Halloween

It’ll be all treats and no tricks for operators with a frighteningly good offer

Get in touch

16

Softly does it

With soft drinks popular all year round, make sure you offer the most in-demand thirst-quenchers and throw in a few of your own creations for max appeal

19

Return of the roast

As autumn and winter approach, get ready to reinvigorate your roast dinners with simple twists

22

Five ways with…

Halloumi, one of the nation’s favourite cheeses

WANT TO SHARE YOUR VIEWS OR YOUR BUSINESS? IF YOU WOULD LIKE TO BE INCLUDED OR SEE US FEATURE A PARTICULAR SUBJECT, PLEASE GET IN TOUCH EAT@THEBRIGHTMEDIAAGENCY.COM

ISSUE 15 2023

« Eat 05

Here’s WHAT’S NEW A round-up of the latest product releases

0.0% alcohol and 100% flavour Captain Morgan has entered the alcohol-free market with the launch of Captain Morgan Spiced Gold 0.0%.

With almost 50%* of people aged 18 to 24 in GB looking to moderate their alcohol consumption, the launch of Captain Morgan Spiced Gold 0.0% – with its rich notes of caramel, molasses, vanilla and warm brown spices – provides operators with an alcohol-free spirit able to tap into a variety of drinking occasions.

(Source: *Kantar Alcovision, MAT 23.05.23 (49.6%))

06 Eat » ISSUE 15 2023

Max flavour New to the Walkers Max range are Pepperoni Feast and Texan BBQ. The two new Walkers Max flavours, in partnership with Pizza Hut, bring the bold flavours of the UK’s most popular pizza brand to the ridged crunch of a Walkers Max crisp.

New peanuts PMP KP Snacks is expanding its market-leading PMP range with the launch of KP Flavour Kravers Flame Grilled Steak Flavour Peanuts in a £1.25 PMP. Available now, the launch combines the range’s best-performing SKU with the hugely popular £1.25 PMP format. Worth £108.1m, KP Snacks’ £1.25 PMP range is growing ahead of the overall market, making it a must-stock.

Elevated Lucozade flavours Following 18 months of extensive research and development, and input from 6,500 consumers, Lucozade Energy has enhanced its Original and Orange flavours. The new recipes deliver a more ‘zingy’ taste, with a bolder taste for the unique Original flavour and a more citrusy, orange note for Orange, giving consumers more of what they love. The changes are subtle but further elevate the drinks’ flavours.

These two variants are also getting a fresh pack design that reveals more of the liquid, creating greater appeal.

ROUND-UP

« RECENT RELEASES

Super-easy cocktails Tapping into demand for ‘elevated serves that also deliver on great taste’, Britvic has launched three new products into its mixers and juices range. Mojito, Pina Colada and Strawberry Daiquiri mixers are available now and have been created

to make it easier for venues to offer cocktails. Each one is designed to be partnered with a spirit to shake up delicious cocktails in no time. They are the perfect addition to operators’ ranges and make cocktails an easier opportunity to tap into.

Sounds fishy

Cadbury tablets Building on the success of two of its most popular recent launches, Cadbury has launched two new tablets: Darkmilk Hazelnut Praline and Caramilk Crispy – a golden blend of white chocolate with a light crisped rice inclusion.

Hazelnut is the number-three chocolate flavour and growing in value. Both available in an 85g tablet format.

The UK’s largest specialist seafood brand, Young’s Foodservice, has introduced its MSC-certified Quarter Pounder Fillet of Fish for foodservice. Made in the UK, the Fillet of Fish is prepared from wildcaught Alaska Pollock and can be deepfried or oven-baked straight from frozen.

Available frozen in 24x113g bags makes the Quarter Pounder Fillet of Fish perfect for menu planning and budgeting. The square-shaped fillet can be kept in the freezer until needed and then individual portions can be cooked on demand.

Versatile and quick to cook, it can be used for single customers or a whole group of people at a time. Perfect for caterers looking to upgrade their fish burger offer with a premium fillet of fish.

Chunky limited edition Since launching in 1999, KitKat Chunky has been known for its creativity and innovation in flavours, with new ones coming out each year. This year, KitKat has decided to bring back a much-loved limited edition – Chunky Hazelnut Cream.

ISSUE 15 2023

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INSIGHT

« KAM MEDIA

Moderation hits the mainstream Venues must ensure they stay ahead of the curve when it comes to low- and no-alcohol drinks

I

t may surprise you that as many Brits moderated their alcohol intake this summer as they did in Dry January. And many are planning to continue ‘moderating’ their drinking across the upcoming festive season, with 44% of Brits intending to drink less alcohol during Christmas 2023 compared with 2022. KAM’s recent report, in partnership with Lucky Saint, found actively moderating alcohol consumption is now a yearround habit for UK adults.

NOTICEABLE DROP

There has been a significant fall in the number of UK adults consuming alcohol at least once a week, with the figure at 76.9% (down from 90% in 2022). All age groups report a decline in overall alcohol consumption but within the 18-24 age group the figure has fallen fastest, from 91% in 2022 down to 72% this year. This coincides

want to miss out on all the occasions where alcohol is normally present. The increasing number of lowalcohol or alcohol-free options available is being welcomed with open arms.

DON’T MISS OUT

Did you know?

3.7m

BRITS RULED OUT A SPECIFIC VENUE IN THE LAST THREE MONTHS DUE TO POOR ALCOHOLFREE OPTIONS

with a whole raft of new consumers entering the low and no category in the last year, with 9.7m UK adults (19%) trying low- and noalcohol beer for the first time.

Moderation has hit the mainstream and it’s part of a bigger shift in how we, as a nation, are spending our leisure time. We now see a modern consumer where socialising is not centred around drinking culture, who is more aware of the risks of alcohol.

But consumers don’t

Despite this long-term growth in low or alcohol-free occasions, hospitality venues are still at risk of losing customers by giving them an underwhelming experience and not maximising potential sales due to poor range and visibility. The KAM report also shows that as people turn towards alcohol-free options, with more than 1 in 3 pub and restaurant visits alcohol-free, availability of quality alcohol-free options is more important than ever – 3.7m Brits ruled out a specific venue in the last three months alone due to poor alcohol-free options, totalling a missed opportunity of £590.4m in revenue across a year for hospitality venues.

» Katie Jenkins, Marketing Director, KAM

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OWN BRAND

» RANGE ADVICE

Award-winning

VALUE

Protect your margins with this top-quality own brand range

D

elighting customers with a high-quality offer and excellent value is a tricky juggling act and never more so than right now. With costs remaining high on many key ingredients, the need for caterers to protect their margins has never been so important. This is where a quality own label is essential, particularly on products most commonly used in the kitchen.

CORE offers more than 140 lines across chilled, frozen, ambient and non-food, available from your local Confex wholesaler. The products have been developed by leading foodservice experts with the end customer firmly in mind.

Chips and oil – award winners in the CCM Chefs’ OwnBrand Awards 2022 – and cheese are staples in any operator’s kitchen.

Used to create a vast array of dishes, the products in the CORE range, including rapeseed and vegetable cooking oils, offer choice and quality while keeping costs down.

Available from your local wholesaler now 10 Eat » ISSUE 15 2023

FEATURE

» HALLOWEEN

SALES

Be prepared for all treats and no tricks this Halloween with a frighteningly good offer

12 Eat » ISSUE 15 2023

H

alloween is, without doubt, one of the most significant seasonal opportunities of the year. There’s so much you can do to draw customers in with fun themed food and drink.

As it’s such a popular event, whether you keep it simple or indulge your creativity, you’re guaranteed sales.

Keep it simple with pumpkin and bat-shaped iced cookies, cupcakes topped with buttercream ghosts and bats or chocolate-dipped wafer cones as witches’ hats, eyeball cake and marshmallow pops, zombiebread people, chocolate doughnuts decorated with eyes and fondant teeth, pizza topped with mozzarella ghosts and pumpkin soup. Or get creative with these ideas.

Top tip

Serves 12

MAKE UP TAKEAWAY GRAZING BOXES, AND OFFER BOXED CAKES AND BISCUITS FOR PARTIES TO FURTHER BOOST SALES

TRICK OR TREAT TRAYBAKE »PREP: 15 MINS Method »COOK: 40 MINS Preheat oven to 180˚C/gas 4.

Ingredients 225g baking spread 225g golden caster sugar 4 eggs 225g self-raising flour 1 level tsp baking powder 4 tbsp raspberry jam 213g jar of Marshmallow Fluff or melted chocolate decorations such as coloured sprinkles, chocolate beans, jelly snakes, eyeballs

1 2

Grease and line a 23x28cm shallow traybake tin.

Beat the baking spread and sugar.

Once light and fluffy, slowly add the eggs. Once eggs are fully incorporated add flour and baking powder and mix in until soft and smooth. You could add in cocoa powder for a chocolate sponge.

Spoon mixture into tin and spread to level. Spoon on or pipe in jam at intervals over the sponge mix.

Bake for 35-40 mins, until the cake has risen and springs back when lightly pressed. Cool for 10 mins in the tin, then turn out on to a rack and leave to cool completely.

Pipe or spread over the Marshmallow Fluff. Dip a palette knife into boiling water to prevent the fluff from sticking and use to smooth. Or cover with melted milk chocolate.

Scatter the decorations over the top.

Cut into squares to serve.

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SAUSAGE MUMMIES Roll out shortcrust pastry and cut into strips. Wrap meat and meat-free full-size or cocktail sausages in the pastry strips, leaving the tops clear to decorate. Preheat oven to 200˚C/gas 6 and cook for around 20 mins until golden brown.

Leave to cool a little, then decorate with spooky faces using black food colouring and drizzle with some tomato ‘blood’ ketchup.

»

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FEATURE

» HALLOWEEN

Quick and easy ideas Makes 45

WITCHES’ FINGERS »PREP: 10 MINS »COOK: 10 MINS Beat 100g butter and 100g sugar until pale. Add 1 egg and 1 tsp vanilla extract and whisk again. Sift in 225g plain flour and ½ tsp baking powder and mix to form a soft dough.

Chill for 30 mins. Divide the dough into 45 pieces and roll each piece into a finger shape.

Press the back of a knife into the dough to make knuckles.

Lightly press a blanched almond on to the dough where the nail would be, then remove to leave a little dent.

Put on lined baking trays and chill for 30 mins. Preheat oven to 180˚C/gas 4. Bake for 10-12 mins until pale golden, then leave to cool on a rack.

Once cooled, spoon a little strawberry jam on to the nail base and top with an almond.

14 Eat » ISSUE 15 2023

Ice ‘scream’ sundaes Serve strawberry jelly and ice cream with chunks of chocolate brownie and jelly snakes and bats.

Spooky snack mix Combine mini snacks, such as popcorn, pretzels, cheese puffs and dried fruit, into a bag for a healthier on-the-go treat.

Spine-chilling slushies Create seasonal orange slushies and chocolate milkshakes. Pour into glasses and decorate with squirty cream ghosts, and chocolate doughnuts, jelly eyeballs and orange, purple, green or black sprinkles.

Fastest Growing Carbonate Brand +29% YOY

Fastest Selling 330ml Fruit Carbonate Sku

delivering great cash margins Search Rio Soft Drink

*IRI GB Symbols & Independents and NI Convenience 52 weeks to 30/10/22 (on SKUs with 4%+ Numeric Distribution)

» SOFT DRINKS

Softly DOES IT

ADDED BENEFITS

With soft drinks popular all year round, make sure you offer the most in-demand thirst-quenchers and throw in a few of your own creations for max appeal

S

oft drinks are a sure-fire seller whatever the weather. Offering a range of the core bestsellers that customers want along with a selection of on-trend options and new products is the way to great sales.

Tempt customers with your own creations for a point of difference.

Getting your range right needn’t be complicated with our guide and tips.

POWER UP Demand for energy and sport drinks is huge. Customers will be looking for different flavours, tropical ones in particular, which is where sales are booming. It’s important to offer low- and no-sugar variants to encourage purchases.

Top tips for making soft drinks unrefined sweetener and good » Use fresh fruit, bonus points for using in-season fruit, which can also give a better result. » Using fresh fruit naturally adds sweetness and is healthier than sugary options – honey is an 16 Eat » ISSUE 15 2023

to use too. » Experiment with herbs for a blast of flavour, pairing them with fruit, such as basil or thyme with strawberries.

Premiumisation is still a key trend within soft drinks.

Customers are prepared to pay more for a drink that they perceive as offering them something different or unique, such as added health benefits, or all-natural ingredients.

According to Adrian Hipkiss, Marketing Director at Boost Drinks, demand is on the rise for drinks that incorporate natural ingredients, provenance and nutritional benefits* as consumers continue to look for added health benefits from the products they choose. He suggests stocking Rio, with its blend of five fruit flavours, including exotic guava and passion fruit, and sources of vitamin C.

» Use crushed ice to chill and lengthen drinks. » Add fruit and herbs to jugs of tap water. » Make big batches and store in the fridge.

(Source: *Mintel ‘Adding Value’ research)

FEATURE

ICED COFFEE The RTD iced coffee category is growing rapidly. Caramel, mocha, espresso and latte are four of the most popular flavours. Iced beverages continue to be a popular option for consumers as an afternoon pick-me-up or to drink on the go.

As well as RTD variants offer your own versions, which can carry a premium price tag.

JUICY SALES Fresh fruit juice is a great way for operators to maximise margins as it’s a drink that appeals throughout the day. Make your own and be creative with flavour combinations to really make your outlet stand out from the rest.

LOW AND NO Consumers are still seeking low- and no-sugar soft drinks, so make sure you have a solid selection available across all types of drink.

H20PPORTUNITIES Never overlook the margin opportunities of bottled water. Still, sparkling and flavoured options will make sure you have something for everyone.

Try these easy ideas STRAWBERRY & THYME LEMONADE Combine 200g sugar, 8 sprigs fresh thyme and 240ml water in a pan. Bring to a boil and cook, stirring occasionally, until sugar is dissolved. Cool and discard the thyme.

Combine thyme syrup with around 500g strawberries, 360ml fresh lemon juice and around a litre of cold water in a large pitcher.

Chill for 30 mins or up to 12 hours. Serve over ice, garnished with additional thyme and berries.

KOMBUCHA & POMEGRANATE TONIC Halve a lime and remove a 3x2.5cm strip of zest. Place lime half in a large mug or cocktail shaker. Add 2 tsp roughly chopped unpeeled fresh ginger to mug. Muddle lime and ginger, pounding on lime to extract juice. Pour through a fine-mesh strainer into a glass, pressing to extract as much juice as possible. Fill glass halfway with ice. Add 6 tbsp raw kombucha and 2 tbsp pomegranate juice to glass; stir to combine.

Top with soda to taste and garnish with the strip of lime zest.

ICED FRAPPÉ Pour 200ml strong coffee into a blender with 50ml whole milk and two or three handfuls of ice. Add as much sugar syrup as you like, starting with a small amount. Blend until foamy and the ice is slush. Pour into a glass and add a scoop of ice cream or whipped cream. l Make sugar syrup by dissolving 300g caster sugar in 150ml water over a low heat. Leave to cool, pour into sterilised bottle and store in fridge.

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Formerly UFS Chef Rewards

CATER FOR ALL

WITH THE UK’S NO.1

GLUTEN FREE GRAVY

*

Find out more at ufs.com/knorrprofessional

*Aggregated UK wholesaler value sales 52 WE 28/03/2022. ^This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II)

FEATURE

« ROAST WITH A TWIST

Return of THE ROAST

As autumn and winter approach, get ready to reinvigorate your roast dinners

A

s autumn rolls in and the colder weather with it, customers will be looking to a good old roast dinner to perk them up.

It’s comfort food at its best.

With a few tweaks and some creativity you can serve up a treat for customers, and for your profit margins.

Arguably the most important part is the meat, so have a look at what you can offer and how many

choices. Having a roast of the week, with a higher price, is a great way to boost sales.

TWISTS

We all know what a classic roast dinner is, but try these tasty twists to elevate your offering: add some spice to roast chicken by covering in chipotle chilli paste and red pepper purée roast gammon in ginger beer » pot roast meat instead, such

» »

Top tip OFFER MIXED MEAT VERSIONS SO CUSTOMERS GET A LITTLE TASTE OF EVERYTHING

as beef soaked in ale or red wine the night before, for tonnes of flavour add sweetness to lamb by rubbing with a spice mix and roasting with a mixture made from chicken stock, harissa paste, fresh vanilla beans and honey roast a whole butternut squash, scoop out the flesh and then fill with layers of chargrilled peppers, mushrooms, chestnuts and spinach.

»

»

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FEATURE

» ROAST WITH A TWIST

THE EXTRAS

A roast isn’t a roast without roast potatoes. There’s so much you can do with them – try smashing and roasting for the ultimate crunchiness, roast with the skin on, triple cook for maximum flavour and sprinkle with semolina for extra crunch, make hasselback potatoes flavoured with garlic and rosemary, or roast in lemon, garlic and bay leaves.

Delight and surprise customers by serving with stuffing every time, not just for Christmas! Same goes for Yorkshire puddings.

Give veg some love with simple ideas such as steaming tenderstem broccoli with hazelnuts and serving with grated hard goat’s cheese with a little lemon zest, glazing carrots with warming spices including cinnamon, ginger and cumin with a pinch of brown sugar, roasting cauliflower with olive oil, seasoning and nutmeg, or steaming green beans with chopped garlic, lemon slices and chilli flakes.

FINISHING TOUCH

Never underestimate the sauces! They’re the perfect partner to a roast and the finishing touch. Go for the expected so you don’t have disappointed customers but also try something different such as a roasted garlic sauce with beef or a chilli sauce to pep up chicken.

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GRECIAN SLOW-ROASTED LAMB »PREP: 15 MINS »COOK: 4 HOURS 15 MINS INGREDIENTS 1 shoulder of lamb, on the bone, or two half shoulders 12-16 shallots, peeled and halved 2 bulbs garlic, halved widthways 2 tbsp coriander seeds 3 tbsp olive oil 200ml white wine 500ml chicken stock

750g small new or Anya potatoes, halved 3 sweet pointed peppers, halved, deseeded and sliced chunkily 3 tbsp clear honey 200g feta, crumbled 25g dill, roughly chopped zest of 1 lemon harissa, or other chilli sauce, to serve

METHOD

1 2

Preheat oven to 130˚C/gas 2.

Put the lamb in a large roasting tin with the shallots and garlic halves. Toast the coriander seeds in a small frying pan until fragrant, then crush using a pestle and mortar. Rub into the lamb with some salt and pepper, then drizzle the meat generously with oil.

Pour in the wine and chicken stock and cover the tin with foil.

Bake for 2½ hours.

Remove the foil, add the potatoes and peppers to the tin and drizzle the honey over the lamb. Return to the oven, covered, for a further 1½-1¾

3

Serves 6

hours, or until the potatoes and lamb are tender.

Transfer the lamb to a board. With a slotted spoon, transfer the garlic, shallots, potatoes and peppers to a warm platter.

Cover to keep warm.

Put the roasting tin over direct heat on the hob and bubble to reduce the juices to

4

5

about 600ml. Tip into a jug and skim off the excess fat from the top, then briefly reheat in the tin and season to taste.

Carve the lamb into chunks and layer with vegetables, feta, dill and lemon zest on serving plates, drizzled with reduced juices.

Serve with harissa.

6

black pepper. Add the cashews (crushed and uncrushed) and mix well.

Add the cooked couscous/quinoa to the filling, then put the pan back on the heat and cook for another couple of mins, stirring well until all is warm and well mixed.

Preheat oven to 180˚C/ gas 4. Line a baking tray with baking parchment.

Lay one sheet of puff pastry on the parchment and lightly brush with oil on the top side. Put the cashew and chestnut filling into the centre third of the pastry, leaving a third of the pastry clear on either side and also leaving a little space at each end so you can properly seal your wellington. Form the filling into a smooth mound shape.

Place the second sheet of pastry on top, so that it covers the filling completely, and tuck in carefully. Brush the entire outside of the pastry with oil and make score lines with a sharp knife.

Bake for 40 mins, or until the pastry is golden and puffy.

Before serving, scatter over a few peppercorns. Serve with gravy and cranberry sauce.

5 Serves 4-6

CHESTNUT & CASHEW WELLINGTON »PREP: 1 HOUR »COOK: 1 HOUR INGREDIENTS 2 red onions 150g celeriac 3 medium carrots, unpeeled 2 tbsp sunflower oil, plus extra for brushing the pastry 200g roasted cashew nuts small bunch fresh thyme small bunch fresh sage 100g cooked chestnuts (vacuum-packed) pinch dried cayenne 2 tbsp tamari/soy sauce 1 tsp sea salt ½ tsp freshly ground black pepper 150g cooked couscous or quinoa 2 sheets ready-rolled puff pastry pink peppercorns, to garnish TO SERVE vegan gravy cranberry sauce

METHOD Peel and finely slice the onions. Chop any rough gnarly bits off the celeriac and grate it along with the carrots.

Put the oil in a large pan on a medium heat. Add the onions and fry for 5 mins, stirring often. Next, add the grated carrots and celeriac, and cook for 5 more mins, stirring often. Remove the pan from heat.

Put two-thirds of the cashews in a food processor and pulse until finely chopped.

Remove the leaves from the thyme and sage and roughly chop, along with the chestnuts. Add to a pan with the cayenne, tamari, salt and

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GET CREATIVE

» HALLOUMI

5 WAYS

WITH… halloumi

1

Melt in the middle

The UK is going crazy for halloumi fries, so adding them to your menu is a must. They can be made in under 15 minutes – it’s a no-brainer!

Coat chunks of halloumi cheese in polenta and season, then shallow fry until the outside is crisp and the inside is gooey. Serve with a chilli sauce dip as a sumptuous side, or top with pomegranate seeds and drizzle Greek yogurt over to create a beautiful appetiser.

22 Eat » ISSUE 15 2023

Here’s five ways to incorporate one of the UK’s favourite cheeses – halloumi – into your menu. With its popularity, take inspiration from these recipes as they are bound to attract plenty of customers!

2

Hawaiian

Burgers are a favourite all year round, and a menu staple, but make sure you offer a veggie alternative. Try stacking grilled pineapple rings, slices of halloumi marinated in chipotle paste and rapeseed oil, and butterhead lettuce leaves, tomato and red onion, or a zingy coleslaw, with some sweet chilli mayo inside a lightly toasted burger bun.

3

Zesty

Salad is a great option for customers looking for a healthier dish. A halloumi, fresh orange and pomegranate salad with a honey mustard dressing makes a fruity and refreshing low-calorie main dish, or offer as a smaller portion for a starter.

4

Cheese ‘n’ chips

With vegetarian diets on the rise and fish and chips a huge favourite on menus, it’s necessary to offer a fish-free alternative.

Try serving beer-battered halloumi, triple-cooked chips and mushy peas for a veggie twist on one of Britain’s most popular dishes. Serve with a lemon wedge and homemade tartare sauce to replicate the traditional fish and chips as closely as possible.

5

Fry up

Halloumi pairs perfectly with green veggies as it is salty and full of flavour. Fry up some sesame, halloumi and courgette fritters, which are packed with protein, fibre, potassium and vitamin C. Simply combine sesame seeds, flour, pepper, mint, grated courgettes, grated halloumi, eggs and spring onions, stirring until a thick batter has been created. Add flat circles of the batter to a hot oiled pan and fry until each fritter is golden on both sides. Serve with a mint and yogurt or sweet chilli dip.

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