ALL OUR PRODU CTS AR Return E MADE IN THE UK to School Menu Ideas At Premier Foodservice we’re aware that you will face some new challenges as you address a phased return to school. You may well be asked to cater for fluctuating numbers, and to do so with a shortage of staff, and there will be all the other challenges of an uncertain environment. To help, we’ve produced a series of quick and easy recipes. These recipes are all designed to be easy to make, in some cases at short notice, and they will all scale depending on the numbers for which you will need to cater. SCHOOL CATERERS WILL BE FACING NEW CHALLENGES, AND SAFETY WILL BE PARAMOUNT, SO OUR ADVICE WOULD BE: • Look for simple and healthy food offers, Many schools are considering a simpler menu These are the products we recommend: ideally based on some of the existing school offer, which might include cold choices and • Angel Delight Mousse or Angel Delight Whip favourites that children will recognise. packed lunches. • Birds Cheesecake Mix • Birds Instant Custard Mix • Use the ingredients and products still in store However, don’t discount hot offers. Often • Bisto Gluten and Dairy Free Gravy and ensure you check all date codes. Check these are simpler to cook at scale and the • Hovis Best of Both Bread Mix your suppliers can deliver what you order. volume can be changed flexibly. Example • McDougalls Cookie Mix – think about the labour involved in doing • McDougalls Crumble Mix • Undertake a risk assessment, including a sausage and mash for 50 people vs sandwiches. • McDougalls Flapjack Mix return to-work-plan, to support safe re- • McDougalls Jelly Crystals opening of services. If possible, look at table service as a way to reduce flow around the dining hall or if full table Here are some recipe ideas that are easy to do, • Protect your staff and customers by giving service is not possible, consider serving into will flex for varying numbers and your catering return-to-work training for all returning staff. small hubs of tables, and distributing from there. service: • Follow the social distancing guidelines and review by unit how to ensure this happens. • Provide clear signage and movement or flow instructions for children and other people using the facility. www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Cottage Pie This dish is an easy to serve hot dish and the vegetables can be prepared earlier in the day if you’re looking for staggered shifts to support social distancing. If you’re keeping your fresh food stocks low, serve with frozen vegetables or what’s available. Number of portions: 10 Serve: Hot RECIPE ALLERGENS Preparation time: 25 minutes Suitable for Vegetarians: No No allergens to declare. Cooking time: 50 minutes Suitable for Coeliacs: Yes INGREDIENTS 250g Carrots, peeled and chopped PRODUCT FEATURES • Just add boiling water. 250g Swede, peeled and chopped • Makes 27 litres. 500g Lean minced beef 25g Margarine (dairy free) • Gluten Free. • Bain marie stable. 400ml Water 500g Mixed frozen vegetables • Coeliac Society Approved. • 12 months life from 13g Bisto Gluten Free Gravy • Vegan. 900g Potatoes, peeled and quartered • No Added MSG. manufacture. • DH 2017 compliant. METHOD • Thickens instantly. PRODUCT BENEFITS • Don’t have to make up on 1. Place the mince into a large frying pan and gently dry fry until the meat is browned, add the water and simmer gently for 15 minutes. • Clean Deck - No declared a stove. allergens to declare. • Resealable Tub - keeping 2. Add the Bisto gravy to thicken. 3. Meanwhile, place the potatoes, carrots and swede into a large pan with a lid. • Fine Granule - dissolves out the moisture. directly into boiling water. Bring to the boil and then simmer gently until cooked. Drain and mash with Makes up from a ‘still’. margarine and then set aside. 4. Transfer the mince filling into a serving dish then spread the mashed root vegetables evenly over the Cottage pie mixture. 5. B ake 190°C/375°F/Gas Mark 5 for 35 minutes or until the topping is golden brown. 6. Serve with vegetables. TOP TIPS • Not got time to bake? Then serve as a savoury mince with mash on the side. • For a vegetarian alternative, substitute the minced beef for veggie mince • Make sure you measure the granules and add in one ‘dose’. • Whisk the gravy granule as soon as you place into boiling water, or cooked lentils. to prevent any clumping. www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Simple Roast Chicken Healthy and simple favourite. This is an easy to make hot option, with minimal staff requirements. All the vegetables can be prepared in advance and then just cooked for service. It’s a great way to use any spare vegetables in the freezer. Can be served plated, or potted and served at the table. Number of portions: 10 Serve: Hot RECIPE ALLERGENS Preparation time: 15 minutes Suitable for Vegetarians: No No allergens to declare. Cooking time: 40 minutes Suitable for Coeliacs: Yes PRODUCT FEATURES INGREDIENTS 400g Peas • Gluten Free. • Just add boiling water. 13g Bisto Gluten Free Gravy • Coeliac Society Approved. • Makes 27 litres. 1kg Potatoes, peeled and diced 300ml Boiling water • Vegan. • Bain marie stable. 50ml Oil • No Added MSG. • 12 months life from 800g Chicken breasts • DH 2017 compliant. 400g Carrots, peeled and diced manufacture. PRODUCT BENEFITS METHOD • Clean Deck - No declared • Thickens instantly. • Don’t have to make up on 1. Pre-heat the oven to 180°C/ 350°F Gas Mark 4. allergens to declare. 2. Par boil the potatoes in water for 15 minutes, then drain. Heat the oil in a • Fine Granule - dissolves a stove. • Resealable Tub - keeping large shallow tray. Add the potatoes and roast for 45 minutes until golden. directly into boiling water. 3. Meanwhile, tray up the chicken and cook it for 25 minutes, or until it’s cooked Makes up from a ‘still’. out the moisture. to a core 75°C. 4. Cook the carrots. When the carrots are tender, add the peas to bring them up to temperature. 5. Make up the Bisto gravy with 300ml boiling water. 6. Cut the chicken into portions or chunks. 7. Plate and serve at the table or pop into pots to distribute. TOP TIPS • We have opted for roasted potatoes but the recipe works really well with mash as well. You can also use up any root vegetables you have in a mash. • Make sure you measure the granules and add in one ‘dose’. • Cutting the potatoes and chicken into fork size chunks makes it easier to eat • Whisk the gravy granule as soon as you place into boiling water, to prevent any clumping. for those smaller children who sometimes might request help cutting up their food. This in turn minimises the person to person contact for lunch helpers. www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Sausage and Mash Pot This is a healthy and simple favourite. It’s an easy to make recipe, and can be served with vegetables, either fresh or from the freezer. It holds well as a hot dish, allowing staggered service. Number of portions: 10 Serve: Hot RECIPE ALLERGENS Preparation time: 25 minutes Suitable for Vegetarians: No Check sausages. Cooking time: 40 minutes Suitable for Coeliacs: Yes PRODUCT FEATURES INGREDIENTS 300ml Water • Gluten Free. • Just add boiling water. 13g Bisto Gluten Free Gravy • Coeliac Society Approved. • Makes 27 litres. 1.2Kg Potatoes, peeled and 600g Broccoli, prepared (or a • Vegan. • Bain marie stable. quartered • No Added MSG. • 12 months life from vegetable of your choice) • DH 2017 compliant. 25g Margarine (dairy free) manufacture. 800g Sausages (check for allergens) PRODUCT BENEFITS • Clean Deck - No declared • Thickens instantly. METHOD • Don’t have to make up on allergens to declare. 1. Place the potatoes, into a large pan with a lid. Bring to the boil and then simmer • Fine Granule - dissolves a stove. gently until cooked. Drain and mash, adding margarine, and then set aside. • Resealable Tub - keeping directly into boiling water. 2. Cook the sausages at 180°C for 15 minutes, or until it’s cooked to a core 75°C. Makes up from a ‘still’. out the moisture. 3. Cook the broccoli or chosen vegetables until tender. 4. Bring the water to a boil, whisk in the Bisto, and then chop the sausages into bite size chunks, and add to the gravy to keep warm. 5. Plate, cover and serve at the table or pop into pots to distribute. TOP TIPS • Cutting the sausages into bite size chunks makes it easier to eat for those smaller children who sometime might request help cutting up their food. • Whisk the gravy granules as soon as you place into boiling water, to This in turn minimises the person to person contact for lunch helpers. prevent any clumping. • Make sure you measure the granules and add in one ‘dose’. • For a vegetarian alternative substitute, use vegetarian sausages. • Placing the sausages into the gravy will stop them drying out and help to maintain the temperature while serving. www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Lentil Hotpot This dish is an easy-to-serve hot dish and the vegetables can be prepared earlier in the day if you’re looking for staged shifts to support social distancing. Lentils do not require pre-soaking, but can be soaked in order to reduce cooking time by about half. If you’re keeping your fresh food stocks low serve with frozen vegetables or what’s available. Number of portions: 10 Serve: Hot RECIPE ALLERGENS Preparation time: 25 minutes Suitable for Vegetarians: Yes No allergens to declare. Cooking time: 50 minutes Suitable for Coeliacs: Yes INGREDIENTS PRODUCT FEATURES 200g Lentils, rinsed and drained 300ml Water • Gluten Free. • Just add boiling water. 600ml Water for lentils 13g Bisto Gluten Free Gravy • Coeliac Society Approved. • Makes 27 litres. 500g Diced potato 400g Green beans or a vegetable of • Vegan. • Bain marie stable. 250g Carrots, peeled and chopped • No Added MSG. • 12 months life from your choice • DH 2017 compliant. manufacture. METHOD PRODUCT BENEFITS • Thickens instantly. 1. Place the lentils in 600ml water, bring to the boil, and simmer until tender, • Clean Deck - No declared • Don’t have to make up on then drain. allergens to declare. a stove. 2. Cover the potatoes and carrots with water, bring to the boil, and simmer until • Fine Granule - dissolves • Resealable Tub - keeping just cooked, then drain. directly into boiling water. Makes up from a ‘still’. out the moisture. 3. Bring 300ml of water to the boil, add the Bisto and whisk. Add the drained lentils, potatoes, and carrots, and stir to combine. Keep this mixture warm until needed. 4. Serve with a vegetable, either plated or potted. TOP TIPS the packet for cooking times. Here is a rough guide: • Whisk as soon as you place into boiling water, to prevent any clumping. Red split lentils 15 - 20 minutes. • Make sure you measure the granules and add in one ‘dose’. • You can use any lentils you have. Lentils do not require it but can be Puy lentils: 25 - 30 minutes. soaked in order to reduce cooking time by about half. Green and brown lentils 35 - 45 minutes. • Before cooking, rinse the lentils in cold water, then drain. • Lentils will vary in their cooking times depending on their variety. Check Yellow lentils: 40 - 45 minutes. www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Hovis Flatbreads A great way to serve bread with curry or a hot dish or filling. Easy to make. Can be made the day before (or cooked and frozen) supporting a staggered working day and giving children a healthy option. Number of portions: 15 Serve: Hot or cold RECIPE ALLERGENS Preparation time: 10 minutes Suitable for Vegetarians: Yes Wheat, Soya, Milk. May contain Egg. Cooking time: 15 minutes Suitable for Coeliacs: No INGREDIENTS PRODUCT FEATURES • Source of Fibre. • 6 months life from 500g Hovis Best of both bread roll mix • RD 2017 Salt Compliant. 370ml Cold water • No added preservatives. manufacture. • Suitable for Vegetarians. • With the wheatgerm of METHOD • Made in the UK. • Rich in Calcium. wholemeal bread. 1. Make up the Hovis Bread Mix. Place the mix in a bowl fitted with a dough hook and blend in the water. PRODUCT BENEFITS 2. Continue to mix for 6 minutes on medium speed. • Complete, all in one bread mix. 3. Divide the dough into 15 even pieces then roll each one into a thin circle. • Fast acting yeast means it only needs proving once. • Part baked bread is freeze-thaw stable. Place the flatbreads into a hot pan and cook for 2-3 minutes on each side until cooked. TOP TIPS • Popular within school for break time and lunch offer. Works great for pizza bases in schools. • Can be frozen when cooked, allowing for batch cooking. • You can also bake through the oven if you don’t want to cook on the stove top. www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Hovis Roll Easy to make. Can be made the day before (or cooked and frozen) supporting a staggered working day and giving children a healthy option. Ideal for part of a lunch box or cold offer. Number of portions: 15 Serve: Cold RECIPE ALLERGENS Preparation time: 10 minutes Suitable for Vegetarians: Yes Wheat, Soya, Milk. May contain Egg. Cooking time: 15 minutes Suitable for Coeliacs: No INGREDIENTS PRODUCT FEATURES • Source of Fibre. • 6 months life from 500g Hovis Best of both bread roll mix • RD 2017 Salt Compliant. 370ml Cold water • No added preservatives. manufacture. • Suitable for Vegetarians. • With the wheatgerm of METHOD • Makes 105 x 57g rolls. • Made in the UK. wholemeal bread. 1. Pre-heat the oven to 220°C/425°F/Gas at Gas Mark 7. • Rich in Calcium. 2. Make up the Hovis Bread Mix. Place the mix in a bowl fitted with a dough PRODUCT BENEFITS hook and blend in the water. 3. Continue to mix for 6 minutes on medium speed. • Complete, all in one bread mix. 4. Cut into 15 and shape into rolls. • Fast acting yeast means it only needs proving once. 5. Leave to prove in a warm place until the dough has doubled in size. • Part baked bread is freeze-thaw stable. 6. Bake in oven for 10-15 minutes. TOP TIPS • Popular within school for break time and lunch offer. Works great for pizza bases in schools. • Can be frozen when cooked, allowing for batch cooking. • The roll can be shaped as a round roll or finger roll. www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Hovis Pizza This is simple to serve, a school favourite, easy to portion and can be served to table in advance of the students arrival. It can be made in advance by mixing the dough with cold water, and then chilling. It can then be proved before cooking providing extra flexibility to staffing levels. It can be served hot or cold. Number of portions: 10 Serve: Hot RECIPE ALLERGENS Preparation time: 10 minutes Suitable for Vegetarians: Yes Wheat, Soya, Milk. May contain Egg. Cooking time: 25 minutes Suitable for Coeliacs: No INGREDIENTS PRODUCT FEATURES • Source of Fibre. • 6 months life from 300g Hovis Best of both bread roll mix • RD 2017 Salt Compliant. 200ml Warm water • No added preservatives. manufacture. 350ml Tomato sauce (check for allergens) • Suitable for Vegetarians. • With the wheatgerm of 300g Grated cheese • Made in the UK. • Rich in Calcium. wholemeal bread. METHOD PRODUCT BENEFITS 1. Pre-heat the oven to 220°C/425°F/Gas at Gas Mark 7. 2. Make up the Hovis Bread Mix. Place the mix in a bowl fitted with a dough hook • Fast acting yeast means it only needs proving once. • Complete, all in one bread mix. and blend in the water. Continue to mix for 6 minutes on medium speed. • Part baked bread is freeze-thaw stable. 3. Roll the dough out into a rectangle to fit into a 25cm x 35cm tin, prick the base with a fork then leave to prove in a warm place for 10 minutes. 4. Spread the sauce over the pizza base, then finish with grated cheese. 5. Bake in oven for 20-25 minutes or until golden. TOP TIPS • Popular within school for break time and lunch offer. Works great for pizza bases in schools. • Can be frozen when cooked, allowing for batch cooking. • To keep it simple we recommend Margherita for everyone. www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Apple Crumble and Custard Really easy to assemble and bake. It can then be portioned and served as part of a hot offer. A tasty dessert meeting the 2020 sugar targets. A favourite with Children and Adults. Number of portions: 20 Serve: Hot RECIPE ALLERGENS Preparation time: 5 minutes Suitable for Vegetarians: Yes Wheat, Milk. May contain Egg, Soya. Cooking time: 30 minutes Suitable for Coeliacs: No INGREDIENTS McDougalls Crumble Mix: Birds Instant Custard Mix: 1.3kg Tinned apples 180g Bird’s Instant Custard PRODUCT FEATURES PRODUCT FEATURES 1kg McDougalls Crumble Mix 1ltr Boiling water • Ambient mix. • Complete all in one METHOD • Suitable for vegetarians. custard mix. • No added preservatives. 1. Pre- heat the oven to 170°C/325°F/Gas at Gas Mark 3. • RD 2017 Salt Compliant. • 300 x 55ml portions 2. Place the apples into the base of an ovenproof dish. • Makes 61 x 57g portions. from a bag. 3. Top with the McDougalls Crumble Mix. • 12 months life from 4. Bake for 25-30 minutes or until the crumble is golden. • Holds in a bain marie. 5. To make the custard, place the custard powder into a large measuring jug and manufacture. • Suitable for vegetarians. • Makes 61 x 57g portions. add the boiling water. Stir briskly with a whisk until smooth and creamy. • 12 months life from 6. Portion the crumble into pots, add custard, cover with a lid, and serve. manufacture. TOP TIPS PRODUCT BENEFITS PRODUCT BENEFITS • To make a more indulgent crumble, mix with oats, muesli, nuts and spice. • Complete mix you can • Milk Just add boiling • If baked in advance, keep in a sealed container and use within 3 days. use straight from the bag. water - no stove required. • Freeze thaw stable once baked. • Add a little cocoa powder to the custard for an instant chocolate custard mix. • Can be baked directly on • Thickens Instantly. • This custard will thicken further in a bain marie, so just add a little boiling water a crumble filling or baked • Most cost effective custard in advance and sprinkled to thin down. over to serve. per portion (compared to • You can use any fresh or tinned fruit, or a mixture of fruits, such as apples and RTU and Powder). pears. www.premierfoodservice.co.uk + ��� 2020 �T��+ A � � �� R � @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Potted Fruit Cheesecake This easy to make cheesecake is whipped up within minutes. We have served it upside-down, with fruit at the bottom and just a sprinkle of the biscuit crumb. This delicious classic dessert meets the 2020 Government sugar targets, so you can serve with confidence. Perfect for lunch boxes or part of a grab and go offer. Number of portions: 10 Serve: Cold RECIPE ALLERGENS Preparation time: 10 minutes Suitable for Vegetarians: Yes Wheat, Barley, Milk, Soya. Cooking time: N/A Suitable for Coeliacs: No PRODUCT FEATURES INGREDIENTS 300g Tinned fruit • All in one cheesecake mix pack. 50g Bird’s Biscuit Crumb • Suitable for vegetarians. 300ml Cold water • 9 months shelf life from manufacture. 150g Bird’s Cheesecake Filling Mix PRODUCT BENEFITS METHOD • 1 x pack for mix / 1 x pack for base. • Just add liquid (mix) and butter (base). 1. Place the water into a mixing bowl with a whisk attachment, then add the • Makes 24 portions per box - 1 10” deep fill cheesecake. Bird’s Cheesecake Filling Mix and mix for 30 seconds on a slow speed. • Good source of calcium. • Once made, eat within 24 hours. 2. Scrape down, then whisk for 1 minute on a medium speed. 3. Into your pots place a layer of fruit, top with the cheesecake filling, sprinkle with the biscuit crumb, cover and chill. TOP TIPS • Top with a firm McDougalls jelly (double crystals in recipe) or lightly dust with cocoa powder. • Make sure base is chilled before placing mix on top. • Allow at least 4 hours to set firmly. • You can use fresh, tinned, or frozen fruit. • Can be made in advance and chilled or prepared just before serving. www.premierfoodservice.co.uk + ��� 2020 �T��+ A � � �� R � @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Cookies McDougalls cookie mix is easy to use, just mix with water. Cookies can be batch baked, or the mix can be frozen once mixed, and then baked as needed to minimise waste. The recipe meets 2020 Government sugar targets, so you can serve with confidence. Number of portions: 20 Serve: Warm or cold RECIPE ALLERGENS Preparation time: 5 minutes Suitable for Vegetarians: Yes Wheat, Egg, Milk, Soya. Cooking time: 12 minutes Suitable for Coeliacs: No INGREDIENTS 45ml Water PRODUCT FEATURES • Makes 66 x 60g portions. 500g McDougalls Cookie Mix • 12 months life from • Ambient mix. METHOD • Suitable for vegetarians. manufacture. • No artificial flavours. 1. Pre-heat the oven to 170°C (160°C fan)/325°F/Gas Mark 3. • No added preservatives. 2. Place the McDougalls Cookie Mix into a mixing bowl fitted with a beater. PRODUCT BENEFITS Add cold water and mix on slow speed for 1 minute until a dough is formed. DO NOT OVER MIX. • Just add water mix. 3. Form the dough into a roll, wrap in cling film, and place in the refrigerator for • The dough once made can be chilled or frozen and cooked 15 minutes. 4. Remove the cling film and cut the dough into 30g slices. Press these lightly from chilled or frozen. onto a baking tray and bake for 13-15 minutes. 5. Leave the cookies on the tray for about 5 minutes before moving them to a cooling wire. TOP TIPS • The cookies can be frozen raw or baked, allowing for batch baking. • The cookie dough is easy to easy to flavour with a pinch of cinnamon, • For best results, roll the dough into a log shape, then slice from frozen onto a tray and bake. or the zest of a lemon or orange. • Why not try making with zest of lemon and sultanas for a lemon and sultana cookie. www.premierfoodservice.co.uk + ��� 2020 �T��+ A � � �� R � @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Flapjacks McDougalls Flapjack Mix is a great product, just add water mix, and therefore easy to prepare. It can be make day before, and it is freeze-thaw stable. This recipe meets 2020 sugar targets, so you can serve with confidence. Number of portions: 24 Serve: Cold RECIPE ALLERGENS Preparation time: 5 minutes Suitable for Vegetarians: Yes Oats. May contain Wheat, Milk, Egg, Soya. Cooking time: 25 minutes Suitable for Coeliacs: No INGREDIENTS 70ml Water PRODUCT FEATURES • 2017 salt compliant. 700g McDougalls Flapjack Mix • Makes 64 x 60g portions. • Ambient mix. • 6 months life from METHOD • Suitable for vegetarians. • No artificial flavours. manufacture. 1. Pre-heat the oven at 170°C (160°C fan oven)/325°F/Gas Mark 3. • No artificial colours. 2. Place the McDougalls Flapjack Mix in a bowl fitted with a beater. Blend in the • No added preservatives. water on slow speed and mix for 15 seconds until the mix is moist. Press into a PRODUCT BENEFITS greased lined 25cm x 35cm (10 x 14) tin. 3. Bake for 25 minutes or until golden brown around the edges. • Just add water mix. 4. Cool slightly, but cut while still warm. • Can be mixed by hand or in a mixer. • Easy to Portion (doesn’t crumble on cutting). • 51% oats in the mix. TOP TIPS • Can be frozen once baked, allowing for batch baking. • You can add flavour to the flapjack with dried fruit, seeds or coconut. • Add any dried fruit or chocolate chips. • Add any seeds or spices. • Make with fruit juice to replace water. www.premierfoodservice.co.uk + ��� 2020 �T��+ A � � �� R � @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Vegetarian Strawberry Jelly Pots McDougalls Jellies are easy to prepare - just add water and mix. It can be made on the day before it is needed. This recipe meets 2020 sugar targets, so you can serve with confidence. Number of portions: 10 Serve: Cold RECIPE ALLERGENS Preparation time: 5 minutes Suitable for Vegetarians: Yes Cooking time: N/A Suitable for Coeliacs: Yes No allergens to declare. INGREDIENTS PRODUCT FEATURES 140g McDougalls Vegetarian Strawberry Jelly • Jelly crystals. 720ml Boiling water • Suitable for vegetarians. • Ambient storage. METHOD • Prepare with hot water. • Makes 175x 110ml portions. 1. Dissolve the jelly crystals in the boiling water. • 12 months shelf life from manufacture. 2. Stir well until the crystals are completely dissolved. 3. Pour into pots and leave to set in the fridge. PRODUCT BENEFITS • Easy to dissolve - one stage mixing process with boiling/ hot water only. • Sets when hot. • Use within 48 hours of preparation. • Whole bag makes 20 litres. TOP TIPS • Add fruit pieces or fruit puree (excluding kiwi, papaya and pineapple). • For best set, leave overnight in the fridge. • You can add 40g of fruit per pot before you add the jelly, so the jelly sets • Try a few different flavours, or make then in a tray and then layer them in around the fruit. The vegetarian jelly sets quickly so it can be made in the morning for lunch on the same day. a pot to make a rainbow jelly. • Blend with yoghurt (1/2 yoghurt and 1/2 Water) to increase calcium intake. www.premierfoodservice.co.uk + ��� 2020 �T��+ A � � �� R � @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Angel Delight Pots Angel Delight Mousse is a just add water mix, and therefore easy to prepare. It can be made the day before it is needed. This recipe meets 2020 sugar targets, so you can serve with confidence as part of a lunch box or dessert offer, or as part of a grab and go offer. Number of portions: 10 Serve: Cold RECIPE ALLERGENS Preparation time: 5 minutes Suitable for Vegetarians: Yes Milk. Cooking time: N/A Suitable for Coeliacs: Yes INGREDIENTS 300ml Cold water PRODUCT FEATURES 140g Angel Delight mousse mix • Mix with water only. METHOD • When whipped creates a light aerated mousse. • Suitable for vegetarian. 1. Pour the cold water into a large bowl. • No artificial colours. 2. Add the Angel Delight Mix and whisk for 30 seconds on slow. • No added preservatives. 3. Scrape down, then increase speed to high and whisk for 5 minutes (do not • 30% Reduced Sugar. • Gluten Free. over-whisk). • Makes 42 Portions per pack. 4. Refrigerate for 1 hour before serving. PRODUCT BENEFITS • Freeze/thaw stable and can be served frozen. • Can pipe after whipping. • Can make the day before. TOP TIPS • Try adding half the amount of water or milk for a thick shake. • Easy to make. You can make as much or as little as you like, minimizing • Serve layers of banana and butterscotch Angel Delight Mousse for a banoffee pot. waste. • For an even creamier mousse, replace water with milk. www.premierfoodservice.co.uk + ��� 2020 �T��+ A � � �� R � @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice

Set Fruit Yoghurt This is easy to prepare. It can be made on the day before it is needed. This recipe meets 2020 sugar targets, so you can serve with confidence as part of a lunch box or dessert offer, or as part of a grab and go offer. Number of portions: 10 Serve: Cold RECIPE ALLERGENS Preparation time: 5 minutes Suitable for Vegetarians: No Cooking time: N/A Suitable for Coeliacs: Yes Milk. INGREDIENTS PRODUCT FEATURES 200g McDougalls Strawberry Jelly Crystals • Jelly crystals. 400ml Boiling water • Ambient storage. 400g Low fat natural yoghurt • Prepare with hot water. • Makes 175x 110ml portions. METHOD • 12 months shelf life from manufacture. 1. Dissolve the McDougalls Jelly Crystals in the boiling water and allow to cool PRODUCT BENEFITS slightly. • Easy to dissolve - one stage mixing process with boiling/ 2. Mix through the yoghurt and pour into 10 suitable moulds (100g each), place hot water only. in the fridge until set, then serve. • Sets when hot. • Use within 48 hours of preparation. • Whole bag makes 20 litres. TOP TIPS • For best set, either leave overnight in the fridge. • Also works well with McDougalls orange or lime jelly. • Blend with yoghurt (1/2 yoghurt and 1/2 Water) to increase calcium intake. • Add fruit pieces or fruit puree (excluding kiwi, papaya and pineapple). www.premierfoodservice.co.uk + ��� 2020 �T��+ A � � �� R � @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice