“I have used kff for the last seven years as a supplier of frozen and chilled foods. In that time they have continued to demonstrate a passion and commitment to delivering outstanding customer service through quality products and efficient distribution. This attitude is present in all their staff from driver to Managing Director.” Chris Towler, Chef Director, ISS Eaton

In need of some new ideas? If so, you’re in the right place. Browse through our recipes to find inspiration for every meal occasion, from easy to prepare snacks to more elaborate dishes and sumptuous desserts. What’s more, we’ll add new recipes every month so make sure you visit regularly to keep your menu fresh and exciting. Starters Main courses Desserts Brioche and Pate Stack 1. Take a pastry cutter (approx 3.5cm across), cut out two slices of Brussels Pate (033100) and refrigerate. 2. Slice a Brioche (548395), and toast two slices. Cut out two rounds, also with the same pastry cutter. 3. On a plate place the pate on top of a brioche round, then spread a generous amount of Kentish Bramley Apple Chutney (055523) on top. Finish with another brioche round. Serve with a green salad garnish.   Speldhurst Sausage & Colcannon Yorkshire Pudding 1. Make a Yorkshire pudding batter mix using: four Free Range Eggs (020017), 100g Plain Flour (302760), 600ml milk and seasoning. Rest for one to two hours. 2. Take some Speldhurst Old English Pork Sausages with Cracked Black Pepper (030405) and grill or pan fry. 3. Boil Whole Peeled Potatoes (010706) and make a mash (add butter, milk and seasoning). 4. Pour the batter mix into a large mould and bake. 5. Braise 100g Shredded Green Cabbage (010722) with a little of Sliced Onions (010721) in some stock made with Italian Extra Virgin Olive Oil (051204) and seasoning. Add to mashed potato to make Colcannon. 6. Make some onion gravy using Sliced Onions (010721) and Glace de Veau (050790). 7. Assemble the dish in following order - - Fill the Yorkshire pudding with the Colcannon - Arrange three sausages on top - Pour over the onion gravy Vanilla Panacotta 1. Pour 600ml Double Cream (045020) and 400ml milk into a heavy based saucepan, add half a Vanilla Pod (057801) cut lengthwise and its seeds for flavour and place over a low heat. 2. Add 200g of Panacotta Mix (057810) and whisk the mix until the powder has dissolved. Remove from heat. 3. Pour the mixture through a sieve and into moulds. Refrigerate for at least three to four hours, until set. 4. Gently turn out the finished Panacotta using a small knife or dip mould into hot water for a few seconds. 5. Decorate with Mango Fruit Puree (056626) and fresh fruit.

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