At Reynolds, as well as being passionate about produce, our food development team plays a big role in supporting customers with menu development. Our chef director, Ian Nottage, and development chef, Diane Camp, continue to create new and innovative menu ideas. We have included a selection of our favourites below.
New recipes are added every month, so come back regularly for more food ideas.
Please use the search form below to search through our recipes.
- All-year round
A special summery Citrus chiboust.
A simple but effective way to use up stale bread, adding fresh berries to create a fresh, summery dessert.
A simple Serrano ham salad with Spanish flavours just perfect for Summer and Autumn menus.
Try this delicious marinated charentais melon recipe, with a Greek twist!
A stunning yet really simple smoked duck and plum salad.
Try this amazing mix of flavours from this nectarine spelt salad.
Marzanino tomatoes give this soup its wow factor
Check out this tangy apricot clafoutis dessert.
A simple and juicy tray-bake packed full of delicious fruit
A deliciously light vegan dish packed full of zingy and fresh, South American flavours
A stunning vegan friendly dish, packed full of bright colours and beautiful brassicas
Vegan jerkies are healthy and nutritious snacks which can be made from a whole host of different fruit and vegetables.
A stunning vegetarian gnocchi pasta dish.
A flavourful, fresh fennel and radish salad - the ideal accompaniment to smoked fish.
Classic flavour combinations feature in this classic dessert
Treat your diners to these unusual parsnip and pecan cupcakes.
A delicious Autumn treat celebrating the sweet flavour of pumpkin
This Rosary Ash goats curd and walnuts with marinated rhubarb and Chantenay carrot salad will surprise and delight.
A simple but tasty autumn or winter salad idea
A truly simple but extraordinarily delicious potato dish.
A great fresh and seasonal dish that makes the most of the short season for Jersey Royals.
A delightfully light summer dish
An amazing poached pear recipe featuring some amazing seasonal ingredients.
This is a simple but visually stunning leaf and apricot salad that really captures the colours and flavours of summer.
A delightfully fresh and unusual salad idea from Reynolds - simply stunning!
A modern and colourful take on a classic winter vegetable, perfect both as a seasonal main course or accompaniment.
A winter slaw made using the best of British ingredients
When gooseberries are at their peak, this refreshing fool recipe cannot be beaten!
This attractive salad is beautifully coloured and bursting with flavour.
Don't forget the veggies!
A wintery slant on a classic summer dessert
A celebration of John Chinn’s new season Herefordshire open field rhubarb and asparagus.
A stunning Balinese spiced cod recipe packed with great flavours from the sea.
A great modern spin on the classic Eaton mess, but using some great seasonal citurs fruits instead of British berries.
This flowering sprout recipe will never fail to impress.
The perfect dessert for new season rhubarb. Why not serve as a St. George's Day (23rd April) treat?
Comining three of the hottest trends to make a great tasting dish - Korean food, street food and vegan dining.
This simple salad is packed with flavour, and makes the most of our Christmas ingredients!
This delicious tart would work wonderfully as both a starter and as a light bite
Treat your diners to these delicious summery sweet strawberries and cream wraps.
A great alternative to scones and jam!
A different take on the traditional winter vegetable.
Delight your diners with this unusual parfait!.
Here's a novel way of cooking a celeriac that means you don't have to peel it!
This pumpkin taco is a tasty and seasonal alternative to your standard combination.
Amazing banana flapjacks using an old recipe.
Sirloin steak with triple cooked Mayan Gold chips and all the trimmings.
Try this classic apple crumble using the quintessential British fruit.
A Reynolds twist on the traditional brunch.
A fresh and exciting kale adaptation on a classic recipe
This elegant globe artichoke with crab, broad bean and tomato salsa is a great addition to your spring menu.
A delicious yet simple salad.
A great fresh tasting and colourful mezze platter.
A modern take on the traditional full English breakfast.
A different take on the classic peach melba using of-the-moment flat peaches
This is a great meat-free beetroot and cauliflower salad using all of the different colours available.
Wow your customers with this oriental chow chow and lotus root salad which uses some of Reynolds' more exotic vegetables.
Try this sweet version of a traditional spinach tart.
A delicious and rich chocolate mousse with a great accompaniment - coconut and baby figs!
Try this refreshing rhubarb cordial, with lemon and vanilla - perfect for the start of Spring.
A great start to the spinach soup season - a brilliantly coloured dish.
A simple and versatile oriental dish using great fresh produce available all year round.
A simple, yet classy pasta dish.
Parsley root tastes like a cross between carrots and celery. Try this unique recipe, only from Reynolds.
Wonderfully crispy hasselback potatoes.
We recommend that you try this classic patatas bravas dish with British grown potatoes.
A delightfully refreshing oriental fruit salad recipe, using a combination of exotic fruits.
Reynolds’ vegetarian breakfast is a perfect start to the day.
Reynolds' Scottish cheese board is a great celebration of Scottish cheesemaking.
A rich and distinctly flavoured chocolate dessert.
Hearty, quick and easy sausage cassoulet.
A great use of summer berries to top off some delicious scotch pancakes.
Why not use this exotic fruit to produce a dessert with a difference.
A fresh and healthy choice, using UK grown Asian vegetables.
A delicious dish to share and enjoy.
A delicious cherry cake made with desiccated coconut.
An unusual dish sure to get your diners talking!
These delicious Blacksticks blue cheese scones are perfect for the colder seasons.
This greengrocer smoothie is full of goodness - the perfect way to detox.
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.
This blood orange dessert is great modern twist on a classic dish!
When it comes to Samosas, it's all about the stuffing. Try this Indian snack with a mix of sweet potatoes and beetroots.
Blended with lemon grass, garlic, ginger and red chilli.
Pumpkin fritters with a fruity carrot salad.
8 Brix suckling belly of pork cooked sous vide served with Bramley apple mash and a warm winter slaw
Treat your customers to this great suckling belly of pork winter warmer.
Making the most of new season asparagus.
Wow your diners with this fresh, seasonal pan-fried mackerel with summer bean salad.
A classic cake given a twist with the addition of cardamon and orange flavours.
A beautiful full-flavoured fruity dessert
An unusual trio of reworked classic Italian flavours with a Reynolds twist.
A new take on an old strawberry soufflé.
This Moroccan spiced lamb dish is packed full of fresh flavours.
Fine dining at its best, using seasonal ingredients.
A spicy side dish of Indian spiced potatoes using great British ingredients.
These Beetroot canapes are perfect for your Christmas parties.
For this trendy dish, pearled spelt makes a great alternative to rice for the risotto, and is cooked using fresh apple juice and sweet peas.
A delightful nectarine fondants dessert using seasonal stone fruit.
Make the most of the English cherry season with this tasty duck, cherry and chervil recipe.
A great vegetarian cannelloni dish without the pasta!
A tartly refreshing sweet treat
Your guests will love this low fat sushi style boxed salad.
This delicious plum sponge dessert is a perfect finish to a Sunday roast. The sponges can be cooked by steaming or cooking in a bain marie for one hour.
Your diners will love this simple but delicious recipe.
This baby beetroot and goats cheese saladhas a lovely balance of textures and flavours and is a perfect healthy option.
Beetroot cake bars are a perfect accompaniment to afternoon tea.
A great way to make sure you get your 5 a day
A great warming pumpkin soup for those cold winter nights.
A quick and easy roasted pumpkin frittata using the best of the seasonal produce available.
A Reynolds take on the classic pear tarte tatin, substituting traditional apples for Conference pears.
A different take on toffee apple muffins.
This tasty jerusalem artichoke soup is fantastic as a canape.
Toad in the hole, but not as you know it!
Tasty roast potatoes with a Reynolds twist
These special boar rillette canapes won't fail to impress.
A tasty side dish of tenderstem with bags of colour and delicious textures.
Our delicious winter pudding is perfect for blustery days.
This guinea fowl recipe is a real Christmas feast.
This dessert really evokes the Christmas spirit!
Taste and texture combine perfectly in this great pigs cheek dish.
So many great colours on a plate, using some of the lesser known beetroot varieties - your diners will be stunned!
A real warming dish for those cold winter days.
Why not take the cold out of winter by offering your customers this traditional Scottish Neeps and tatties soup with mini haggises?
A special sausage and mash with a twist
Your diners will love this delightful Italian salad
Your diners the delicious mix of Middle Eastern flavours in this healthy salad
The beetroots gives this risotto a striking colour.
Delight your customers with this tangy summer dessert
The classic combination of pork and apple works brilliantly in this delicious dish.
Rack of lamb sharing slate with a pea and mint puree, pomme fondant, glazed Chantenay carrots and Piccolo parsnips
A dish packed with great flavours - seasonal British produce at its best
Combining quality fresh seasonal ingredients for great taste.
Try this classic White chocolate and asparagus tart dessert, but with a savoury twist.
Delicious melting goats cheese with asparagus tips for sharing.
This old favourite is reinvented with the addition of persimmon.
The earthy beetroot flavour combines well with the classic combination of orange and chocolate.
The ultimate detox salad!
The black truffle potatoes and the Burford Brown eggs lend fantastic colour to this classic dish with a Reynolds twist