Infuse Recipies

Duck Fat Roast Potatoes

Fri, 28 Aug 2026 12:37:15 GMT

3kg Maris Piper potatoes

150g duck fat

Sea salt

1. Peel and cut the potatoes evenly.

2. Parboil for 8–10 minutes, then drain and rough up the edges.

3. Heat the duck fat in roasting trays. Add the potatoes to the trays and roast at 200°C for 50–60

minutes, turning occasionally.

4. Season with sea salt before serving.

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Truffle Cauliflower Cheese

Fri, 28 Aug 2026 12:32:52 GMT

3 heads of cauliflower

100g butter

100g Caterfood Select Plain Flour

1.5l milk

300g Caterfood Select

Mature Cheddar

2 tbsp Merchant Gourmet White Truffle Extra Virgin Olive Oil

1 tsp Caterfood Select English Mustard

Salt and pepper

1. Blanch the cauliflower florets.

2. Make a roux with the butter and flour, then gradually whisk in the milk.

3. Add the cheese, mustard truffle oil and stir until smooth.

4. Combine the cheese sauce with the cauliflower, and bake at 180°C for 25 minutes until golden.

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Herb-Crusted Roast Sirloin of Beef

Fri, 28 Aug 2026 12:26:07 GMT

2.5kg topside of beef

4 tbsp Caterfood Select English Mustard

4 garlic cloves, minced

2 tbsp chopped rosemary

2 tbsp chopped thyme

2 tbsp chopped parsley

100g Caterfood Select White Breadcrumbs

3 tbsp olive oil

Salt and pepper

1. Remove the beef from refrigeration 1 hour before cooking and preheat the oven to 220°C.

2. Season the beef well with salt and pepper, then sear in a hot pan until browned on all sides.

3. Mix the mustard, garlic, herbs, breadcrumbs and olive oil together, and spread the mixture evenly over the beef.

4. Roast for 20 minutes at 220°C, then reduce to 180°C.

5. Continue roasting for approximately 45–55 minutes for medium, resting for at least 20 minutes before carving.

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Roasted Vegetable & Giant Couscous Tabbouleh

Fri, 28 Aug 2026 12:21:28 GMT

Serves 4-6

D’arta Sunny Vibes Salad with Roasted Peppers & Tomatoes

Large handful flat-leaf parsley, roughly chopped

2 red peppers, deseeded and cut into chunky pieces

2 yellow peppers, deseeded and cut into chunky pieces

2 medium courgettes, sliced into half moons

1 large red onion, cut into wedges

250g cherry tomatoes, cut in half

3 tbsp olive oil

1 tsp Caterfood Select Smoked Paprika

1/2 tsp Caterfood Select Ground Cumin

Pink pickled onions

1 small red onion, finely sliced

3 tbsp Caterfood Select Red Wine Vinegar

1 tsp caster sugar

Salad dressing

Zest and juice of 2 lemons

5 tbsp extra virgin olive oil

1 small garlic clove, finely grated

1 tsp maple and agave syrup

Caterfood Select Cracked Black Pepper

Sea salt

1. Preheat the oven to 220°C / 200°C fan. Place the squash cubes in a roasting tray, and toss with olive oil, paprika, cumin and seasoning. Roast for 30–35 minutes, turning halfway through.

2. Whisk together the dressing ingredients until emulsified.

3. Combine the puy lentils, chickpeas, rocket, red onion and parsley and gently fold everything together. Top your salad with a layer of the warm roasted squash.

4. Pour over most of the dressing and toss lightly. Serve with a scatter of pumpkin seeds and a drizzle of the remaining dressing.

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Roasted Squash, Chickpea & Puy Lentil Salad

Fri, 28 Aug 2026 12:17:50 GMT

Serves 4-6

1 large butternut squash, peeled and cut into 2cm cubes

2 tbsp olive oil

1 tsp Caterfood Select Smoked Paprika

1/2 tsp Caterfood Select Ground Cumin

250g cooked puy lentils

800g tin Caterfood Select Chickpeas, drained and rinsed

80g rocket

1/2 small red onion, finely diced

Small handful flat-leaf parsley, chopped

3 tbsp pumpkin seeds, toasted

Honey & wholegrain mustard dressing

3 tbsp extra virgin olive oil

1 1/2 tbsp Caterfood Select Pure Honey

1 tbsp Caterfood Select Course Grain Mustard

Juice of 1 lemon

1 tsp apple cider vinegar

Caterfood Select Cracked Black Pepper

Salt

1. Preheat the oven to 220°C / 200°C fan. Place the squash cubes in a roasting tray, and toss with olive oil, paprika, cumin and seasoning. Roast for 30–35 minutes, turning halfway through.

2. Whisk together the dressing ingredients until emulsified.

3. Combine the puy lentils, chickpeas, rocket, red onion and parsley and gently fold everything together. Top your salad with a layer of the warm roasted squash.

4. Pour over most of the dressing and toss lightly. Serve with a scatter of pumpkin seeds and a drizzle of the remaining dressing.

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Warm Winter Bean Salad with Roast Chicken

Fri, 28 Aug 2026 12:13:16 GMT

Serves 4-6

parsnips, peeled and cut into angled batons

1 red onion, cut into wedges

2 tbsp olive oil

800g Caterfood Select Cannellini Beans, drained and rinsed

150g cavolo nero, stalks removed and shredded

2 roasted chicken breasts, sliced

1 avocado, halved and sliced

Large handful rocket leaves

Small handful flat-leaf parsley or tarragon leaves

Dijon & tarragon dressing

4 tbsp extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Caterfood Select White Wine Vinegar

1 tsp Caterfood Select Pure Honey

1 tbsp fresh tarragon, finely chopped

1 small garlic clove, grated

Caterfood Select Cracked Black Pepper

Salt

1. Preheat the oven to 180°C. In a pan, cook the chopped apples with sugar and cinnamon until soft.

2. Brush the bread with melted butter and use to line individual pudding moulds.

3. Fill with the apple mixture, cover with bread, and bake for 20 minutes.

4. Cool slightly, then turn out. Serve warm with a scoop of vanilla ice cream.

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Mini Apple Charlotte

Fri, 28 Aug 2026 12:08:06 GMT

Serves 10 Portions Prep 10 mins Cook 25 mins

650g Caterfood Select Solid Pack Apples, chopped

75g caster sugar

1 tsp Caterfood Select Ground Cinnamon

12 slices soft white bread, crusts removed

75g unsalted butter, melted

Caterfood Select Soft Scoop Vanilla Flavoured Ice Cream

1. Preheat the oven to 180°C. In a pan, cook the chopped apples with sugar and cinnamon until soft.

2. Brush the bread with melted butter and use to line individual pudding moulds.

3. Fill with the apple mixture, cover with bread, and bake for 20 minutes.

4. Cool slightly, then turn out. Serve warm with a scoop of vanilla ice cream.

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Apple Tart Tatin with Calvados Crème Fraîche

Fri, 28 Aug 2026 11:46:49 GMT

Serves 8 Portions Prep 15 mins Cook 30-35 mins

650g Caterfood Select Solid Pack Apples

150g caster sugar

75g unsalted butter

500g all-butter puff pastry, rolled and cut into 8 discs

200g crème fraîche

2 tbsp Calvados

Vanilla, scraped from the pod, plus extra to decorate (optional)

1 tbsp icing sugar

1. Preheat the oven to 180°C.

2. Mix the flour, oats, sugar, baking powder and cinnamon together.

3. Whisk together the eggs, milk and oil.

4. Fold the wet ingredients into the dry ingredients, then mix in the diced apple.

5. Divide the mixture into muffin cases.

6. Bake for 20–25 minutes until golden.

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Oaty Apple Muffins

Fri, 28 Aug 2026 11:28:36 GMT

Serves 12 Portions Prep 10 mins Cook 20-25 mins

200g Caterfood Select Plain Flour

100g rolled oats

150g soft brown sugar

2 tsp baking powder

1 tsp Caterfood Select Ground Cinnamon

2 eggs

180ml milk

100ml vegetable oil

250g Caterfood Select Solid

Pack Apples, chopped

1. Preheat the oven to 180°C.

2. Mix the flour, oats, sugar, baking powder and cinnamon together.

3. Whisk together the eggs, milk and oil.

4. Fold the wet ingredients into the dry ingredients, then mix in the diced apple.

5. Divide the mixture into muffin cases.

6. Bake for 20–25 minutes until golden.

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Gambas Al Ajillo

Fri, 12 Jun 2026 14:26:31 GMT

Serves 10 Portions

1.5kg Caterfood Select Large Cold Water Prawns

12 cloves garlic

3 tsp dried chilli flakes

2 tsp smoked paprika

150ml white wine

1 bunch flat parsley

Juice of two lemons

1. Defrost the prawns thoroughly. Chop the garlic into thin slices.

2. Gently heat 250ml olive oil and add the garlic. Do not allow it to colour.

3. Add the prawns and cook for 1-2 mins on each side.

4. Add the chilli flakes, paprika and wine. Reduce the sauce briefly.

5. Roughly chop your parsley and finish the prawns with a sprinkle of herbs, sea salt and a squeeze of lemon.

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Chorizo Al Vino

Fri, 12 Jun 2026 14:23:39 GMT

Serves 10 Portions

1.5kg cooking chorizo

6 cloves garlic

3 bay leaves

750ml Caterfood Select Red Cooking Wine Blend

2 tbsp Caterfood Select Pure Honey

1 bunch parsley

100g feta

1. Chop the chorizo into thick slices and brown it in a pan until the oils start to release.

2. Slice the garlic and add to the pan with the bay leaves.

3. Pour in wine and simmer for 15-20 mins until glossy.

4. Add honey and reduce to a sticky glaze.

5. Sprinkle chopped parsley, then finish with feta.

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Crispy Calamari

Fri, 12 Jun 2026 14:19:37 GMT

Serves 10 Portions

2kg squid tubes

400g plain flour

200g cornflour

2 tsp smoked paprika

Zest from two lemons and the juice from one

Lemon alioli

4 cloves garlic

• 3 egg yolks

• Juice of 1 lemon

1. For the aioli, mash the garlic into a paste and add a pinch of salt.

2. Whisk in your egg yolks and 2 tbsp of lemon juice.

3. Slowly drizzle in 300ml olive oil, whisking continuously, until the aioli is thick. Keep tasting, and add more lemon juice until it has a balanced, zesty flavour.