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Recipe ideas
At Reynolds, as well as being passionate about produce, we play a big role in supporting our customers with menu development. Our chef director Ian Nottage and development chef Glenn Evans are always coming up with new and innovative menu ideas using Reynolds’ fresh produce. Here are just a few.
New recipes are added every month, so come back regularly for more food ideas.
- Spring
- Summer
- Autumn
- Winter
- All-year round
Spring recipes
Rhubarb and blackberry crumble with asparagus ice cream
A celebration of John Chinn’s new season Herefordshire open field rhubarb and asparagus
Asparagus ravioli with chargrilled asparagus, Taleggio and Proscuitto
Making the most of new season asparagus
Shaved fennel and radish salad with blood orange and fennel cress
A flavourful, fresh salad - the ideal accompaniment to smoked fish
Rhubarb and almond tart
The perfect dessert for new season rhubarb. Why not serve as a St. George's Day (23rd April) treat?
Try Reynolds' apple and persimmon pie
This old favourite is reinvented with the addition of persimmon
Chargrilled asparagus with Prosciutto and poached Burford brown egg
Combining quality fresh seasonal ingredients for great taste
Chocolate, orange and beetroot brownies
The earthy beetroot flavour combines well with the classic combination of orange and chocolate
Sausage and Bramley apple plait
The classic combination of pork and apple works brilliantly in this delicious dish
Beetroot risotto with crispy coated goat’s cheese and creamed spinach
The beetroots gives this risotto a striking colour
8 Brix suckling belly of pork cooked sous vide served with Bramley apple mash and a warm slaw
Why not treat your customers to this great winter warmer?
Indian spiced Sofia potatoes and Wye Valley asparagus
A spicy side dish using great British ingredients
Macerated strawberries with strawberry and balsamic ripple ice cream
Delight your customers with this tangy summer dessert
Rack of lamb for sharing with seasonal British vegetables
A dish packed with great flavours - seasonal British produce at its best.
Individual Marzanino tomato tarte tatin
This delicious tart would work wonderfully as both a starter and as a light bite.
Parmigiano pannacotta, Marzanino tomato compote and Minus 8 caviar and basil sorbet
An unusual trio of reworked classic Italian flavours with a Reynolds twist
Jellied Marzanino tomato consommé with Fennel and Affila cress
Fine dining at its best, using seasonal ingredients.
Pan seared salmon and Jersey Royals served with a purple watercress, English asparagus and blood orange salad
A great fresh and seasonal dish that makes the most of the short season for Jersey Royals.
Black truffle potato nicoise
The black truffle potatoes and the Burford Brown eggs lend fantastic colour to this classic dish with a Reynolds twist.
Summer recipes
Rhubarb and blackberry crumble with asparagus ice cream
A celebration of John Chinn’s new season Herefordshire open field rhubarb and asparagus
Asparagus ravioli with chargrilled asparagus, Taleggio and Proscuitto
Making the most of new season asparagus
Exclusive leaf and apricot salad with a quince dressing
This is a simple but visually stunning salad that really captures the colours and flavours of summer.
Chargrilled peach and Serrano ham salad
A simple dish with Spanish flavours just perfect for Summer menus
Chargrilled asparagus with Prosciutto and poached Burford brown egg
Combining quality fresh seasonal ingredients for great taste
Beetroot risotto with crispy coated goat’s cheese and creamed spinach
The beetroots gives this risotto a striking colour
Wild garlic gnocchi with courgette ribbons, tomato ragu and wild garlic and hazelnut pesto
A stunning vegetarian pasta dish
Individual Victoria plum sponge with stem ginger and orange custard
This delicious dessert is a perfect finish to a Sunday roast
Summer berry sorbet with pain perdu and fresh summer berries
A simple but effective way to use up stale bread, adding fresh berries to create a fresh, summery dessert
Moroccan spiced lamb rump with citrus couscous and a fresh apricot relish
This North African dish is packed full of fresh flavours
Individual apricot clafoutis with a clotted cream and apricot sorbet
Check out this tangy individual summer dessert
Poached flat peach with raspberry sorbet and crème anglaise
A different take on the classic peach melba using of-the-moment flat peaches.
Indian spiced Sofia potatoes and Wye Valley asparagus
A spicy side dish using great British ingredients
Macerated strawberries with strawberry and balsamic ripple ice cream
Delight your customers with this tangy summer dessert
Citrus chiboust with English cherry compote and an orange and fennel seed tuile
A special summery dessert
Pork tenderloin wrapped in cabbage and bacon with pearled spelt, Quickes' cheddar and fresh pea risotto
Trendy pearled spelt makes a great alternative to rice and is cooked using fresh apple juice and finished with sweet, crunchy freshly podded peas.
Passion fruit poached pear with a passion fruit cream and raspberry coulis
A beautiful full-flavoured fruity dessert
Autumn recipes
Moist carrot and cardamom cake with orange frosting
A classic cake given a twist with the addition of cardamon and orange flavours
Try Reynolds' apple and persimmon pie
This old favourite is reinvented with the addition of persimmon
Pear tarte tatin
A Reynolds take on the classic dessert, substituting traditional apples for Conference pears
Chocolate, orange and beetroot brownies
The earthy beetroot flavour combines well with the classic combination of orange and chocolate
Roasted baby beetroot and goats' cheese salad
This simple salad has a lovely balance of textures and flavours and is a perfect healthier option.
Breast and ballotine of pheasant with apple and potato rosti, blackberry and juniper jus and wilted curly kale
This delicious dish uses a host of seasonal produce
Sausage and Bramley apple plait
The classic combination of pork and apple works brilliantly in this delicious dish
Beetroot rosti with smoked salmon and soft boiled quail egg
These canapes are perfect for your Christmas parties
Beetroot risotto with crispy coated goat’s cheese and creamed spinach
The beetroots gives this risotto a striking colour
Roasted pumpkin, red onion and Feta frittata
A quick and easy recipe using the best of autumnal produce
Wild garlic gnocchi with courgette ribbons, tomato ragu and wild garlic and hazelnut pesto
A stunning vegetarian pasta dish
Stir fried rice noodles with taro root crisps, crispy curly kale and a chilli and lime dressing
An unusual dish sure to get your diners talking!
Individual Victoria plum sponge with stem ginger and orange custard
This delicious dessert is a perfect finish to a Sunday roast
8 Brix suckling belly of pork cooked sous vide served with Bramley apple mash and a warm slaw
Why not treat your customers to this great winter warmer?
Winter recipes
Shaved fennel and radish salad with blood orange and fennel cress
A flavourful, fresh salad - the ideal accompaniment to smoked fish
Bramley apple and tarragon crumble with lavender custard
A real classic dish using the quintessential British fruit
Try Reynolds' apple and persimmon pie
This old favourite is reinvented with the addition of persimmon
Pear tarte tatin
A Reynolds take on the classic dessert, substituting traditional apples for Conference pears
Chocolate, orange and beetroot brownies
The earthy beetroot flavour combines well with the classic combination of orange and chocolate
Breast and ballotine of pheasant with apple and potato rosti, blackberry and juniper jus and wilted curly kale
This delicious dish uses a host of seasonal produce
Sausage and Bramley apple plait
The classic combination of pork and apple works brilliantly in this delicious dish
Cranberry and clementine posset with walnut and ginger cookies
This dessert really evokes the Christmas spirit!
Beetroot rosti with smoked salmon and soft boiled quail egg
These canapes are perfect for your Christmas parties
Chestnut parfait with caramelised figs and chocolate coated chestnuts
Delight your diners with this unusual parfait!
Beetroot risotto with crispy coated goat’s cheese and creamed spinach
The beetroots gives this risotto a striking colour
Stir fried rice noodles with taro root crisps, crispy curly kale and a chilli and lime dressing
An unusual dish sure to get your diners talking!
8 Brix suckling belly of pork cooked sous vide served with Bramley apple mash and a warm slaw
Why not treat your customers to this great winter warmer?
Rack of lamb for sharing with seasonal British vegetables
A dish packed with great flavours - seasonal British produce at its best.
Confit pigs cheek with Colcannon potato cake, wilted spring greens and a crispy poached duck egg
Taste and texture combine perfectly in this great dish
Chinese five spice quail legs with a carpaccio of mixed pickled beetroot, served with a spiced beetroot and plum sauce
So many great colours on a plate, using some of the lesser known beetroot varieties - your diners will be stunned!
Haggis and root vegetable casserole - a perfect winter warmer!
A real warming dish for those cold winter days
Neeps and tatties soup with mini haggises
Why not take the cold out of winter by offering your customers this traditional Scottish dish with a twist?
Colcannon sausages with champ, caramelised apple rings and an Irish cider gravy
A special sausage and mash with a twist
All-year round recipes
Bramley apple and tarragon crumble with lavender custard
A real classic dish using the quintessential British fruit
Try Reynolds' apple and persimmon pie
This old favourite is reinvented with the addition of persimmon
Sausage and Bramley apple plait
The classic combination of pork and apple works brilliantly in this delicious dish
Beetroot rosti with smoked salmon and soft boiled quail egg
These canapes are perfect for your Christmas parties
Beetroot risotto with crispy coated goat’s cheese and creamed spinach
The beetroots gives this risotto a striking colour
Stir fried King oyster mushroom and pak choi
A simple and versatile oriental dish using great fresh produce available all year round
8 Brix suckling belly of pork cooked sous vide served with Bramley apple mash and a warm slaw
Why not treat your customers to this great winter warmer?
Oriental fruit salad with green tea jelly and lychee, lemongrass and ginger sorbet
A delightfully refreshing dessert with a combination of exotic fruits
Chinese five spice quail legs with a carpaccio of mixed pickled beetroot, served with a spiced beetroot and plum sauce
So many great colours on a plate, using some of the lesser known beetroot varieties - your diners will be stunned!
For National Chip Week (20th - 26th Feb) serve up sirloin steak with triple cooked Mayan Gold chips
This must be the perfect steak and chips - a perfect dish for National Chip Week (20th - 26th Feb)!
Wow your customers with this oriental treat using some of Reynolds' more exotic vegetables
Wow your customers with this oriental treat using some of Reynolds' more exotic vegetables
Reynolds’ vegetarian breakfast is a perfect start to the day
A fantastic breakfast using seasonal ingredients in place of meat
Reynolds' Scottish cheese board is a great celebration of Scottish cheesemaking
Check out our Scottish cheeseboard with all the trimmings.
Cream of spinach soup with a garnish of micro red chard
A great start to the spinach season - a brilliantly coloured dish
Valrhona chocolate and rosemary pots
A rich and distinctly flavoured chocolate dessert - a great Easter indulgence
Roasted tamarillo and manna syrup
Why not use this exotic fruit to produce a dessert with a difference - perfect for Valentine's Day.
Our Specials
English rhubarb
Try our deliciously tart rhubarb grown in the beautiful Wye Valley - all grown by John Chinn
English asparagus
Our tender home-grown asparagus supplied by John Chinn is as good as it gets!
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