September Customer Newsletter – Food

We are looking forward to this year’s British Food Fortnight taking place from 20 September to 6 October 2024. This year marks the 23rd year of the biggest national celebration of the diverse and delicious British produce. To celebrate, Love British Food have launched the Great British Pie Challenge, inspiring chefs across the UK to create a pie using British ingredients to include on their menus. Why not try some recipes from our Culinary Concepts or use some new ingredients from this month’s promotions. 

See our Useful Links section for more information about Great British Pie Challenge.

Recipe Method

• Pre-cook the chicken in the steamer and chill under controlled conditions.
• Wash, slice and cut the leeks then halve the mushrooms.
• Separate the yolk and white from the egg. Reserve the yolk.
• Chop the tarragon.
• Defrost the pastry block.
• Pre-heat the oven to 200C.
• In a large saucepan, heat the oil over a medium heat. Add the leeks and cook for one minute. Add the mushrooms and cook for another minute.
• Add the chicken stock and double cream to the pan. Bring to the boil and reduce the liquid until it starts to thicken slightly.
• Add the cooked chicken pieces and tarragon. Season with salt and pepper and stir thoroughly.
• Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up.
• Cut and roll out the pastry to size, so it covers your dish. Lay the pastry on top. Cut around the side of the plate to remove the excess. Crimp the pastry at the edges to seal the dish.
• Brush the egg yolk over the pastry to glaze.
• Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked. Ensure core temperature has reached 75C. Serves ten.

The autumn season has fallen upon us, bringing with it an abundance of fresh produce, offering a burst of autumnal colour and flavour. To celebrate the new season, we’ve asked our Culinary Specialist, Millie Morgan, to share her favourite autumnal ingredients to inspire you to elevate your dishes and make the most of nature’s produce.

There are lots of great British seasonal produce this month, that it’s hard to pick just one. With the Great British Fortnight Pie challenge just around the corner, why not make the most of carrots, celery, onions, and parsnips. They are at their peak, making them fresher and tastier than ever. You can also swap out the denser pastry for filo pastry to give you a lighter finish. Don’t forget the carrot and parsnip peelings. You can roast them off in the oven to make vegetable crisps, the perfect side.

Millie Morgan, Culinary Specialist, NHS Supply Chain: Food

We may only be in the month of September, but Christmas preparations are underway. Whether it’s traditional holiday meals or seasonal treats, we encourage you to place your orders for the festivities.  

We’re here to help you create a joyful experience for your patients, staff, and visitors. 

Please get in touch with your local food account manager for more information.