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Savoury

Lamb Kofta pitta bread with cinnamon infused tzatziki, pear and peppermint salad

Lamb Kofta pitta bread with cinnamon infused tzatziki, pear and peppermint salad

May 19th, 2021 Savoury

With an abundance of spices and flavours, this dish will certainly tantalise your taste buds!    Lamb kofta Ingredients 1kg lamb mince 50g Essential Cuisine persian seasoning 5g garlic powder 5g onion granules 16g Essential... more »

Sous vide belly pork and seasonal vegetables

Sous vide belly pork and seasonal vegetables

March 22nd, 2021 Savoury

The sous vide pork belly is juicy, tender and complimented perfectly by the crispy popcorn and vegetables.  Prep time: 2 hours | Sous vide time: 24 hours | Cook time: 2 hours | Serves: 6 Sous vide belly pork Dissolve the salt in the water... more »

Sosa Free Airbag

Sosa Free Airbag

February 25th, 2021 Savoury

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Free Airbag to make vegan-friendly crisps. Equipment: Scales 2 x Sauce pansInduction Spatula Palette knife Piping bag Scissors Dehydrator + trays Tweezers Tray... more »

Sosa Natur Emul, Potatowhip & Sosa Beetroot powder

Sosa Natur Emul, Potatowhip & Sosa Beetroot powder

February 25th, 2021 Savoury

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Natur Emul and Sosa Potatowhip to make a super tasty vegan-friendly mayonnaise. Equipment: Scales Hand blender Micro scales 2 x Jugs Spatula Ingredients: 5g Sosa... more »

Sosa Airbag Granet

Sosa Airbag Granet

February 25th, 2021 Savoury

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Airbag Granet (available in pork and potato), a very quick and effective bar snack or coating in place of breadcrumbs. Equipment: Induction Saucepan Small sieve... more »

Duck magret with blackcurrant sauce

Duck magret with blackcurrant sauce

February 10th, 2021 Savoury

This delicious duck with blackcurrant sauce dish is packed with flavour. Perfect for an elegant dinner for two.  Ingredients 400g duck magret75g shallots150g red wine30g butter5g chives5g salt1g black pepper100g Sosa home gourmet... more »

Butternut squash soup

Butternut squash soup

February 8th, 2021 Savoury

Rich, creamy and packed full of flavour our seasonal butternut squash soup is quick, easy to make and simply delicious. Prep time: 15 mins | Cooking time: 45 mins | Serving: 10 x 250ml Ingredients 20ml rapeseed oil250g chopped onion5... more »

Pan fried sea bass with a herb gnocchi

Pan fried sea bass with a herb gnocchi

February 1st, 2021 Savoury

This dish is an excellent choice for people with a sensitive palate that don't enjoy “fishy tasting” seafood.  Visually appealing, it's packed with flavour, but it doesn't overpower the mild delicate taste of the sea bass and... more »

Vegan terrine

Vegan terrine

December 30th, 2020 Savoury

This terrine is not only colourful but packed with flavour and makes a fantastic starter to any meal or even as a light lunch. Prep time: 1 hour | Cook time: 30 mins | Serves 4 to 6 servings | Over night set Terrine Ingredients 200g... more »

Pan seared venison loin with a red wine and dark chocolate jus

Pan seared venison loin with a red wine and dark chocolate jus

December 29th, 2020 Savoury

This delicious comforting meal is a winter must have. The red wine jus is complemented by dark chocolate, which adds a subtle flavour and an intense velvety richness. It holds its own against the deep colour and rich flavour of the venison... more »

Pistachio prali-brest

Pistachio prali-brest

December 24th, 2020 Savoury

A modern twist on the classic Paris-Brest this recipe's really simple to make but packs a big flavour. With flakey puff pastry and pistachio cream it's the perfect accompaniment to a mid-morning cuppa!  Ingredients 200g Puff pastry... more »

Beef feather blade with pumpkin and cavolo nero

Beef feather blade with pumpkin and cavolo nero

October 8th, 2020 Savoury

A hearty dish on a cold and blustery evening. Beef feather blade served with a truffled pumpkin mash, red wine and cavolo nero. Prep time 30 minutes | Cook time 4 hours | Serves 8 Ingredients 2kg beef feather blade750ml red wine2 litres&... more »

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