Around the world in six cuisines

Our team of wonderfully talented Development Chefs have put together a savoury menu that explores flavours from around the globe.

Pack your bags (or just grab your apron) – we’re taking your taste buds on a whirlwind journey around the world! From delicate Chinese bao buns to the rich, comforting layers of a classic British suet pudding, this collection of six incredible dishes celebrates bold flavours, unique textures, and, most importantly, the delicious global ingredients that bring them to life. Each recipe highlights key ingredients that define its cuisine – think crisp tempura batter, fragrant curry pastes, and rich mushrooms. Whether you're looking to explore something new or put a fresh twist on a classic, these recipes are here to inspire. Ready to get cooking? Let’s dive in!

Did you know?

Hyper-local and authentic global cuisines were key trends in 2024 and are continuing into 2025. Diners are looking for genuine flavours, authentic ingredients and authentic cooking true to their origins. Whether its vibrant Caribbean spices, the bold flavours of Mexico or rustic Italian offerings, over 50% of consumers are seeking these experiences.

Bringing global flavours to traditional venues

Mintel reports a rise in Britons dining out, up from 24% in 2021 to 47% in 2024 indicating a strong appetite for dining experiences in a post-pandemic world. Global cuisines continue to benefit from market growth as adventurous consumers explore newer dishes, street food flavours and cultural trends that they can't easily recreate at home.

Steak bao buns with roasted garlic, chimichurri and horseradish cream

Soft, pillowy, and utterly irresistible – bao buns are a staple of Chinese cuisine. Whatever they're filled with - be it steak, duck, pork, vegetables or tofu, the magic lies in the delicate, steamed dough which provides a mouth-watering light-yet-chewy texture.

Did you know?

The UK street food market is valued at approximately £1.2 billion, with over 7,000 street food vans operating nationwide. This number has been growing by 20% year-on-year, indicating a robust and expanding sector.

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⭐ Featured product: SOC Chef Chimichurri

Add a splash of bold, herbaceous flavour to your kitchen with SOC Chef’s Chimichurri! This beautifully balanced blend of herbs is inspired by traditional Argentine cooking, making it the perfect partner for grilled meats, roasted veg or even drizzled over flatbreads. Its complex, punchy profile adds depth and zing—ideal for chefs looking to bring a vibrant twist to their savoury creations.

Click below to discover the recipe

Horseradish cream

Ingredients

300ml sour cream

1 fresh horseradish root

1tsp SOC Chef wasabi powder

1¼ teaspoons Dijon mustard

1 pinch of Sucranna caster sugar

½ teaspoon fine sea salt

25g bunch of chives, chopped

Method

Take the sour cream out of the fridge and tip it into a bowl.

Peel a 5cm / 2 inch length of skin from the horseradish root.

Finely grate it onto a board, using a fine microplane grater.

Stir the grated horseradish and wasabi into the sour cream, along with the mustard, caster sugar and the salt, and taste to see if you want to add more salt or horseradish.

Finely chop the chives and stir in.

Bao buns

Ingredients

525g plain flour, plus extra for dusting

1½ tbsp Sucranna caster sugar, plus a pinch

1 tsp fast-action dried yeast

50ml milk

1 tbsp Filippo Berio sunflower oil, plus extra for brushing and for the bowl

1 tbsp rice vinegar

1 tsp baking powder

Method

Mix together the flour, caster sugar and ½ tsp salt in a large bowl.

Dissolve the yeast and a pinch of sugar in 1tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water.

Mix into a dough, adding a little extra water, if needed.

Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.

Tip the dough out onto a clean work surface and collapse. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.

Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.

Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.

Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.

Heat a large steamer over a medium-high heat.

Steam the buns for 8 mins until puffed up (you’ll need to do this in batches).

Prise open each bun.

Assembly

Ingredients

Steak

SOC Chef multi-coloured peppercorns, as desired

Sea salt, as desired

SOC Chef chimichurri

Filippo Berio Extra Virgin olive oil

Lemon juice

Pea shoots

Method

Take the aged steak from the fridge and leave to get to room temperature.

Season and pan fry at a high heat (take to medium), seasoning with ground peppercorns and sea salt.

Rest and carve.

Spoon the chimichurri mixture that has been mixed with olive oil and lemon juice, into the bao bun before putting the sliced steak in.

Drizzle with the horseradish cream and garnish with pea shoots.

SOC Chef | Chimichurri | 250g

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Stilton and wild mushroom bouchées

These dainty puff pastry cases are a little bite of French culinary heritage. Flaky, golden, and filled with a rich, creamy mushroom sauce, they’re perfect as an elegant appetiser or a luxurious starter. Roi Des Montagnes' mushrooms for the filling are what make this dish truly special.

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Click below to discover the recipe

Wild mushroom duxelle

Ingredients

800g Roi Des Montagnes dried mushroom mix, rehydrated overnight ratio 1 to 1

250ml double cream

1 tsp Essential Cuisine wild mushroom glace

2 shallots or 1 small onion, chopped

Method

Sweat off the onions. Add the mushrooms and cook down, then season.

Add the cream and bring to the boil.

Reduce until you achieve a nice coating consistency.

Add the Essential Cuisine wild mushroom glace, to taste.

Blend to a coarse paste.

Assembly

Ingredients

Pidy medium vol au vents

Mushrooms

Thyme

Garlic

Butter

Stilton cheese

Filippo Berio truffle flavoured olive oil

Micro herbs

Method

Place the mushroom duxelle into the vol au vent cases.

Place in the oven at 150°C until warmed through.

Pan fry some field mushrooms in some thyme, garlic and butter.

For garnish, grate stilton cheese over the top and grill before serving and garnishing with a drizzle of truffle oil and micro herbs.

⭐ Featured product: Roi Des Montagnes dried mushroom mix

This dried mushroom mix combines four flavour-rich varieties to bring robust taste and texture to your dishes. Ideal for chefs crafting risottos, soups, sauces or stuffing, these mushrooms rehydrate beautifully - infusing your creations with rich, savoury character and a touch of gourmet flair.

Rio Des Montagnes | Dried forest mushroom mix | 500g

Roi Des Montagnes | Dried mushroom mix | 500g

Roi Des Montagnes | Dried mushroom mix | 500g

£11.49

Did you know?

French cuisine is experiencing a renaissance in the UK, moving away from the perception of being overly formal to embracing rustic, comforting dishes. Brasseries and bistros are reintroducing classics like steak frites and frogs' legs, alongside inventive modern twists. This shift reflects a broader consumer appetite for robust, flavorful dishes that cater to modern palates, incorporating both traditional and playful elements.

Pan-Asian miso marinated salmon curry

Fragrant, comforting, and packed with layers of spice, this miso marinated salmon curry takes inspiration from across Asia, combining aromatic pastes, creamy coconut curry sauce, and the freshest seafood. The key? A perfectly balanced curry base that brings out the best in the rich, flaky salmon - plus a sesame cracker for some delightful crunch!

Click below to discover the recipe

Sesame cracker

Ingredients

100g sesame seeds

12g Sosa maltosec

7g water

20g

SOC Chef poppy seeds

Method

Combine the ingredients in a bowl and mix until you get a homogeneous mixture.

Roll down in between 2 parchment papers and press in the poppy seeds.

Bake at 160°C for about 15 - 20 minutes.

Miso marinade

Ingredients

3 tbsp Essential Cuisine Asian miso paste

2 tbsp mirin

1 tbsp Sucranna caster sugar

1 tbsp saké

2 x 100g salmon fillets skin on

Method

Stir together the miso, mirin, sugar and saké, if using.

Place the salmon fillets in a medium food bag and cover with the miso marinade.

Leave in the fridge overnight.

Heat oven to 180°C. Lightly oil a baking tray.

Use kitchen paper to wipe off the marinade.

Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins.

Assembly

Ingredients

Karamix coconut curry sauce

Pak choy

Sea salt

Lime, grated for zest

Filippo Berio chilli flavoured olive oil

Coriander

Method

Place the curry sauce on the plate.

Steam the pak choy, curl around and place on the plate.

Place the salmon on top of the sauce, crispy skin side up.

Season with sea salt and zest of a lime then drizzle with chilli olive oil.

Place the cracker and coriander, then serve.

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⭐ Featured products:

Essential Cuisine Miso base broth paste

A chef’s go-to for depth and balance - this miso broth base blends traditional fermented soy with a light savoury backdrop for a smooth, rounded flavour. It delivers a generous yield of 25 litres (using just 16g per litre), making it a cost-effective and reliable pantry staple.

Filippo Berio chilli flavoured olive oil

Turn up the heat in your kitchen with this Chilli Flavoured Olive Oil - crafted from top-quality olives and infused with real dried chilli pieces for a bold, peppery punch. It’s a versatile addition for chefs who like to layer in some spice - perfect for grilling, sautéing, drizzling or marinating.

Essential Cuisine | Asian miso broth paste | 1kg

£5.00

Filippo Berio | Chilli flavoured olive oil | 250ml & 1L

Filippo Berio | Chilli flavoured olive oil | 250ml & 1L

£5.00

Korean pulled pork loaded fries

Crunchy, golden fries meet the punchy, umami-packed flavours of Korea! Topped with tender pulled pork, spicy gochujang mayo, melted cheese, and crispy fried onions, this is comfort food with a fiery twist. The bold, fermented depth of gochujang is what takes these fries to the next level.

⭐ Featured product: Filippo Berio mild & light olive oil

This mild and light olive oil is a chef’s secret weapon - crafted from carefully selected olives for consistent, high-quality results. With its gentle flavour and subtle notes of dried fruit, it enhances the natural character of your ingredients without stealing the spotlight. Ideal for everything from dressings and drizzles to roasting, sautéing and even baking, it’s a versatile, lighter alternative to richer oils - perfect for kitchens where balance and finesse matter.

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Karimix | Gochujang paste | 175g & 1L

£8.78

£10.54

Did you know?

In 2023, Britain chose Korean food as the top world cuisine they wanted to try more of. Korean flavours like kimchi, gochujang, and Korean BBQ marinades represent a massive opportunity when planning menus for customers.

£8.78

£10.54

Click below to discover the recipe

Korean BBQ pork

Ingredients

1 kg pork belly

2 tbsp Karimix gochujang paste (Korean bbq chilli paste)

2 tbsp soy sauce

1 tbsp Filippo Berio white wine vinegar

2 cloves garlic

1 tsp Cesarin ginger granules

½ tsp sesame oil

2 tsp Sucranna granulated sugar

2 tsp toasted sesame seeds

2 onions, sliced

Method

In a bowl, mix together gochujang, soy sauce, vinegar, garlic, ginger, sesame oil, sugar, sesame seeds and onions.

Put the pork belly in a freezer bag with the gochujang sauce, and remove the air through a vacuum sealer or the displacement method.

Put the bag in the fridge, and let the pork marinade over night.

Set sous vide machine to 74°C.

Once the target temperature is reached, drop the pork belly in the bath for 10 hours.

Remove bag from the bath, and immediately transfer the bag to an ice bath to cool down the pork belly.

Once cooled, take the pork belly out, pat dry and slice the belly into ¼-inch lengthwise pieces.

Heat small saucepan on medium, add gochujang sauce from the bag and simmer for 3 - 5 minutes. Once thickened, turn off heat and add the pork belly to evenly coat each slice. Leave extra sauce for a second coat. Remove slices from pan and arrange them on a foil-lined baking sheet.

Set oven to 180°C. Place baking sheet in oven for 5 - 7 minutes. Remove from the oven, and re-coat the pieces with remaining sauce. Remove from the oven and shred.

Spoon over some of the reduced cooking liquor to add moisture.

Apple & walnut slaw

Ingredients

1 small white cabbage, shredded

4 sticks celery, sliced

2 green apples, peeled and diced

6 tbsp light mayonnaise

1 tbsp Filippo Berio white wine vinegar

50g walnut halves, roughly chopped

Method

In a large bowl, combine the cabbage, celery and apples.

Mix the mayo with the vinegar and season.

Stir it into the vegetables so that they are well coated.

Sprinkle on the walnut pieces.

Siracha mayonaise

Ingredients

20ml Siracha sauce

80ml water Garlic, to taste

Seasoning, to taste

150ml Filippo Berio mild and light olive oil

½ lemon juice

5g Sosa Natur Emul

Method

Place the siracha, lemon juice, water and garlic in the bottom of a mixing jug.

Add the Natur Emul and blend while gradually adding the oil until emulsified and of a mayonnaise consistency.

Assembly

Ingredients

Skin on fries

Salt

Chillies, sliced

Lime, cut into wedges and grilled

Method

Fry off some skin on fries until golden brown.

Place in a bowl season with salt and top with the pulled pork, slaw, and a drizzle of siracha mayonnaise.

Sprinkle sliced chillies and a grilled lime wedge.

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Tempura battered ginger & peppercorn marinaded prawns

Light, crispy, and packed with flavour, these prawns are a Japanese-inspired delight! A fragrant ginger and peppercorn marinade infuses them with a gentle heat, while a perfectly crisp tempura batter (thanks to SOC Chef's trisol) adds the signature crunch. Serve with a pimento hummus and chilli dressing for the ultimate contrast of textures and flavours.

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Click below to discover the recipe

Tempura batter

Ingredients

300g self-raising flour

100g SOC Chef trisol

260ml sparkling water

Method

Mix the flour and trisol together in a bowl and whisk in the water to make a smooth batter.

Cover and refrigerate until ready to use.

Pimento hummus

Ingredients

410g canned chickpeas

1 large garlic clove

2 roasted pimento peppers

1 tbsp lemon juice

2 tbsp Filippo Berio Extra Virgin olive oil

½ tsp chilli powder

Salt

SOC Chef multi-coloured peppercorns, ground

Method

Rinse and drain the chickpeas, then tip them into a food processor.

Peel the garlic and crush in with the chickpeas, along with plenty of salt and pepper, then blend.

Remove any stray seeds from the peppers, then add them to the processor with the lemon juice, olive oil and chilli. Blitz again until really smooth.

Taste and add extra seasoning and chilli for more of a kick, if you like.

Assembly

Ingredients

1kg king prawns

Cesarin ginger granules

SOC Chef multi-coloured peppercorns, crushed

Filippo Berio sunflower oil

Sea salt

Method

Remove the king prawns, that have infused overnight in the ginger and crushed peppercorns.

Place in the batter and fry in the sunflower oil at 190°C. Drain and sprinkle with sea salt.

Place the hummus in a pot and serve as a sharing platter.

⭐ Featured product: SOC Chef Trisol

SOC Chef’s Trisol is a versatile soluble fibre designed for professional kitchens. Derived from wheat and supplied in an easy-to-use powder format, it's brilliant for tempuras and fried doughs - helping to create and hold that golden, crisp crunch chefs crave.

£6.33

SOC Chef | Trisol | 350g

Did you know?

Research suggests that consumers are increasingly interested in health-oriented street food, including plant-based dishes, fermented foods like kimchi, and items rich in prebiotics. The lightness of tempura batter appeals to health-conscious consumers seeking fried foods with a less greasy profile. Tempura's quick preparation and portability make it an ideal choice for street food vendors and festivals.

Click below to discover the recipe

Beef & mushroom suet pudding

Ingredients

Pastry
1.5kg self raising flour

750g suet

2 eggs

Water

Salt

Pie filling
1.5kg diced beef

100g plain flour

1 onion, diced

1 ltr water 2 garlic cloves, crushed

200ml red wine

125g Essential Cuisine Premier veal jus

200g Roi Des Montagnes dried mushrooms

100g sliced button mushrooms

Method

Mix the self raising flour, suet and eggs together. Add a pinch of salt and enough water to make a smooth dough. Cover and rest until needed.

Dust the beef with the plain flour. Fry until golden and place in an ovenproof dish. In the same pan, fry the onion, garlic and button mushrooms. Deglaze the pan with the red wine. Add to the beef, then add the dried mushrooms.

Mix the water and the Premier veal jus. Bring to a simmer for 2 minutes, whisking occasionally. Pour over the beef. Braise, covered, in the oven for 2 hours or until the beef is cooked and tender. Leave to cool.

After resting, roll out the pastry to fit 10 pie moulds, about 5mm thick. Line the moulds.

Fill the pastry with the braised beef and cover with a pastry lid. Cover loosely with baking parchment.

Cook in a bain maire, in the oven on 170°C for 45 minutes or until the pastry is cooked.

Remove the paper and bake for a further 10 minutes or until golden brown.

Serve with your choice of potatoes and vegetables.

⭐ Featured product: Essential Cuisine Veal Jus

Essential Cuisine’s Premier Veal Jus Paste delivers a smooth, intense taste and glossy finish in minutes. It’s freeze-thaw stable for batch prep ease, contains no MSG, and brings professional results to busy kitchens, fast.

Essential Cuisine | Premier | Veal jus paste | 1kg

£6.33

Essential Cuisine | Premier | Veal jus paste | 1kg

Beef & mushroom suet pudding

Rich, hearty, and steeped in tradition, this suet pudding is the ultimate British comfort food. Tender beef, earthy mushrooms, and a deeply savoury gravy are encased in a soft, buttery suet pastry.

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Ingredients to create global flavours

Each dish relies on high-quality ingredients to bring out its authentic flavours and textures. Browse our curated selection of products to recreate these recipes in your own kitchen!