A popular Indo-Chinese appetizer made with battered and fried cauliflower florets tossed in a spicy, sweet and sour sauce.

INGREDIENTS

Chefs' Selections frozen cauliflower florets (COCU4025)

To make the batter:

Chefs' Selections fish batter mix (COCU9275)

Chefs' Selections cracked black pepper (COCU9630)

To make the sauce:

3 tbsp Chefs' Selections Premium Collection tomato ketchup (COCU9280)

3 tbsp Chefs' Selections sweet chilli sauce (COCU9380)

2 tbsp soy sauce (AMAR0180) 

1 tbsp Chefs' Selections white wine vinegar (COCU9405)

150ml of water

METHOD:

1. Preheat the fryer to 180°C
2. Defrost the cauliflower florets
3. Prepare the batter by mixing 500g of batter mix with 600ml of water until smooth
4. Hold each cauliflower floret by the stem, dip into the batter, and lower slowly into the fryer one at a time
5. Fry the cauliflower to order, then transfer to a metal bowl.  Add approximately 2 tbsp of sauce per 8-10 pieces of cauliflower and toss to coat.
6. Place in a serving bowl, sprinkle with chopped spring onions, and serve immediately.

Classic comfort food, flavour-packed and unforgettable.

INGREDIENTS

500g Chefs' Selections macaroni (COCU4025)

250g plain flour (HEYG0005)

400g Chefs' Selection grated mature cheddar cheese (ORNU0010)

250g butter (MULL0005)

1500ml full fat milk (PEMP1049)

500ml stout

1tbsp whole grain mustard (BEFO1183)

500g panko bread crumb (BWCP0075)

150g crispy fried onions (SLEQ0160)

METHOD:

1. Boil the Chefs' Selections macaroni in a pan of salty water for 10 minutes, strain off and run under cold water until cold.  Strain again and then drizzle with extra virgin olive oil.
2. In a pan, add butter and plain flour and cook for 2-3 minutes.
3. Slowly add the stout and stir continuously.
4. Add the milk slowly until fully combined, fold in the grated cheddar and whole grain mustard.
5. Combine all ingredients and lightly toast in the oven at 170°C for 10-15 mins, stirring regularly.
6. Fold the cold pasta into the hot sauce, top with the onion crumb and garnish with chives.

Seasonal and spicy comfort food.

INGREDIENTS

Fresh Baked Potato 

Chefs' Selections diced chicken breast (COCU2095)

Chefs' Selections real mayonnaise (COCU9205)

Baby leaf salad, Cheery tomatoes, Cucumber

For the coleslaw:

White cabbage, Carrot, Onion

For the coronation curry sauce:

2tbsp Chefs' Selections curry powder (COCU9640)

200g Chefs' Selections dried apricots (COCU0285)

2 x large onions

200g butter (MULL0010)

1 x tea bag (BEFO1309)

METHOD:

1. Slowly cook the onions down in the butter, add a pinch of sea salt and the curry powder.
2. Soak the apricots with the tea bag in enough hot water to cover and leave until soft.
3. Remove the tea bag and blend to a smooth puree.
4. Add mayonnaise 4:1 then add the cooked chicken.
5. Brush the potato in vegetable oil and bake in the oven at 200°C until cooked through.
6. Cut a cross in the top of the potato and top with coronation chicken curry.
7. Serve with coleslaw and a side salad.

At Philip Dennis, we’re proud members of Caterforce, giving our customers access to the award-winning Chefs’ Selections range. With 350+ products—from pantry essentials to quality frozen and chilled ingredients—it’s designed to help chefs create great menus with ease and value.

For something extra special, the Premium Collection offers standout, visually impressive products like gourmet cakes and rustic chips, all sourced from trusted BRC accredited suppliers.