Lunchtime staples such as roast chicken salads, falafel wraps and toasted cheese sandwiches are popular for a reason. But what if you could give these timeless classics a fresh twist with a delicious dollop of chutney?
Baxters chutney isn’t just for cheese and crackers; it’s also the perfect accompaniment for adding a burst of flavour to everything from burgers and paninis to flatbreads.
The whole range of chutneys is worth trying, but we’d particularly recommend the sweet and spicy Albert’s Victorian Chutney from the Classics range. Baxters’ chef and former semi-finalist on MasterChef: The Professionals Darren Sivewright reveals the recipe:
“Albert’s Victorian Chutney contains a combination of crisp Bramley apple, sweet dried fruits, a twist of citrus and wonderfully warming spices. This beautifully spiced fruit chutney is the perfect partner to a nice strong cheddar.” Tempted yet?
Baxters have been experts in making chutney for over 40 years, when third generation family owners Gordon and Ena Baxter noticed an abundance of tomatoes and cucumbers in their garden. It was then that Baxters’ first-ever chutney was created and from there the whole range was born.
Today, the chutney collection includes a host of classic family recipes, for everyday use, such as Tomato and Ploughman’s, as well as a range of speciality chutneys that, in typical Baxters style, give the familiar an unexpected twist, for those who fancy something a bit different.
Inspired by a recipe from a Baxters chutney lover, Albert’s Victorian Chutney harks back to the era when travellers from Britain first discovered chutney in India and brought the recipe back to the UK. Tap into that nostalgia and enjoy the richly spiced flavours of Albert’s Victorian Chutney to liven up any of your lunchtime favourites.
- 2 slices of thick
- 1 clove of garlic
- Splash of olive oil
- 45g butter
- 45g plain flour
- 300ml milk
- 200g strong cheddar
- 1 tbsp English mustard
- Splash of Worcestershire
- Salt and pepper
- Step 1: Rub the bread with
garlic and drizzle with oil.
- Step 2: Toast the bread
under a preheated grill
and set aside.
- Step 3: In a heavy-based
pan melt the butter then beat
in the flour until smooth.
- Step 4: Add the milk a little
at a time, beating until
smooth between each
addition. Cook over a low
heat for two minutes to
cook out the flour.
- Step 5: Add the cheese,
mustard and Worcestershire
sauce. Season to taste.
- Step 6: Spoon the cheese
mixture over the toast evenly
then place under the grill
until golden brown.
- Step 7: Serve immediately
with Baxters’ Albert’s
- more yummy soup ingredients
The French practically invented fine dining. We even got the word ‘chef’ from them.
And it’s for good reason that their cuisine is admired and their gastronomic delights have become firm favourites the world over, from the breakfast hero croissant to the lunch staple baguette.
So it’s no surprise that Baxters should take inspiration from our cousins across the Channel for one of the soups from their new Chef Selections range. The bisque, a creamy and deeply flavourful soup made from a rich seafood stock, is widely believed to get its name from the Bay Of Biscay, the shellfish-rich sweep of water bordering France’s west coast.
Thought to have been around since the 17th century, bisque has become yet another culinary creation that has led us to hail the French as the kings of fine food.
For Baxters Crab Bisque with Roast Tomato & Basil, chef Darren Sivewright, a former semi-finalist on MasterChef: The Professionals., has taken inspiration from a classic recipe and given it a fresh new twist.
He reveals: “This soup is a modern version of a classic bisque, using sweet brown crab meat, slow roasted tomatoes and a dash of balsamic vinegar to give the perfect balance of flavours. Traditionally, bisques are made from the less attractive parts of the crab but here we use the sweet brown meat as well as a rich stock made from shells to give a real deep flavour of the sea.”
So while France provides the core inspiration for this delicious and indulgent soup, we think Baxters have made French cuisine even better, as a result of their fresh, inventive approach.
They’ve also made it easier to enjoy too, as rather than catching the Eurostar to France all you need to is simply pick up a can at your local supermarket, heat and eat and that’s your mealtime plans sorted. Made a last minute plan for friends to come over for dinner? Then why not start your evening in style with this rich cosmopolitan starter that requires minimum fuss.
Crab Salad Croutons
- 2 slices of fresh white bread
- Drizzle of olive oil
- Salt and pepper
- 200g white crab meat
- Juice of 1 lime
- 1 red chilli, chopped
- 20g coriander, chopped
- 1 spring onion, chopped
- 40g crème fraîche
- Step 1: Keep the crusts on or, for a twist, cut the crusts off the bread then roll out very thinly using a rolling pin.
- Step 2: Drizzle with oil and season. Bake at 180ºC for 15 minutes. Allow to cool.
- Step 3: Place the crab meat in a bowl and remove any shell fragments.
- Step 4: Add the juice of the lime, and stir in the chilli, coriander and spring onion.
- Step 5: Add just enough crème fraîche to bring the mixture together.
- Step 6: Season to taste and serve alongside a bowl of Baxters Crab Bisque with Roast Tomato & Basil.
When you’re juggling work, friends and a to-do list as long as the latest best-seller, you need your lunch to be simple, quick and satisfying without skimping on taste.
Because no-one likes having a disappointing lunch – it just means you’ll be more likely to reach for the chocolate come 4pm.
It’s important to get enough energy at lunchtime to keep you going for the afternoon, which is where Baxters Tomato, Chorizo & Mixed Bean soup comes in.
Baxters head chef Darren Sivewright keeps a close eye on current food trends and world flavours.
His homework has resulted in the creation of this perfect warming dish that will inspire nostalgic thoughts of eating beautiful freshly cooked food (accompanied by a glass of earthy red wine) deep in the heart of the Mediterranean.
“This soup combines the warm flavours of Spain with smoky chorizo, tomato and beans,” explains Sivewright. “The paprika flavour of the chorizo is the perfect partner for the tangy tomatoes.”
Chorizo is a staple of Spanish cooking. Made from coarsely textured spiced pork, it is seasoned with chilli and pimentón, a smoked Spanish paprika, which gives it that famous and world-renowned deep, rich flavour.
It is also a focal point of most tapas menus as the go-to added ingredient for dishes as varied as shellfish and vegetable medleys to chicken dishes and the classic paella.
And Britain’s love affair with tapas certainly shows no sign of slowing down, with supermarket tapas sales rocketing by up to 40% every year.
Bring the flavours of tapas to your lunch with Baxters Tomato, Chorizo & Mixed Bean soup.
It’s a hearty soup that will see you through to dinner, as well as containing three of your recommended five-a-day while being low in fat and gluten-free.
It’s also free of any artificial colours, flavours or preservatives.
Learn to love your lunch with this burst of Mediterranean flavour from Baxters.
- 400g strong bread flour
- 100g wholemeal flour
- 14g fast action yeast
- 16g salt
- 12g sugar
- 50ml Spanish olive oil
- 300ml warm water
- 100g fine breadcrumbs
- Step 1: Mix all the dry ingredients in a large bowl.
- Step 2: Add the oil then gradually add the water and mix to a sticky dough.
- Step 3: Turn out onto a floured surface and knead until the dough is elastic and springs back to the touch.
- Step 4: Place in a bowl, cover and leave in a warm place to double in size. Give the dough a quick knead then divide into six even-sized pieces.
- Step 6: Roll out each piece to 1cm thick then roll up like a swiss roll. Place on a tray.
- Step 7: Brush lightly with olive oil then sprinkle with breadcrumbs. Put in a warm place to prove for an hour.
- Step 8: Bake at 180ºC for 35 minutes.
- Step 9: Serve warm with Baxters Tomato, Chorizo & Mixed Bean soup.
We all love the classics, right? Heck, they wouldn’t be called classics otherwise.
However, sometimes they need a bit of an upgrade, a little tweak here and there to keep up with changing times. Baxters’ head chef Darren Sivewright knows this, which is why he’s taken traditional Scottish venison and mixed it with sloe gin and juniper for this new soup.
Sivewright cooks wild Scottish venison in a rich, natural stock with caramelised onions and a selection of root vegetables, herbs and juniper berries, before throwing in a generous splash of sloe gin. Hungry yet?
“The recipe is inspired by the Scottish heritage we are so proud of but with a modern twist,” says Sivewright, a former semi-finalist on MasterChef: The Professionals.
“The soup is made using venison from the highlands of Scotland, which is a real luxury.” Scotland’s venison is renowned the world over, with the country’s reputation for producing the highest quality game due to the abundance of produce available in the Highland region that Baxters calls home.
Venison is a central ingredient in the latest addition to Baxters lovingly crafted Chef Selections range, showing that the company is justifiably proud of its heritage as well as being fanatical about flavour.
The Scottish Venison, Sloe Gin & Juniper flavour is a great dish for an impromptu dinner party – especially when served alongside Baxters’ chef Darren Sivewright’s delicious homemade oatcakes.
Not only will it give you the kind of warm, full feeling that makes you embrace these chilly winter nights in, it’s also guaranteed to leave your guests wondering how on earth you managed to pull such an impressive meal out of the bag at the last minute.
Once you tell them, the chances are they’ll be stealing the idea to use for themselves in the future.
- 300g medium oatmeal
- 200g pinhead oatmeal
- 50g porridge oats
- 14g salt
- 10g sugar
- 100g butter
- 75ml hot water
- Step 1: Mix the oats and spread evenly on a baking tray. Toast under the grill to an even golden brown then transfer to a bowl to cool.
- Step 2: Mix in the salt and sugar.
Step 3: Melt the butter in the hot water, pour into the oats and mix to a sticky dough.
- Step 4: Dust a work surface with oatmeal and roll out the dough to the thickness of a £1 coin.
- Step 5: Cut out oatcakes, place on a tray and bake at 200ºC for 25 minutes.
- Step 6: Serve with Baxters’ Scottish Venison, Sloe Gin & Juniper Soup.
For foodie inspiration, you can’t ask for more than the recipes of Tuscany.
As well as breathtaking scenery and a laid back lifestyle, the Italian region is renowned for its delicious home grown foods. The region’s fertile soil has provided the simple, fresh and hearty ingredients Tuscans have used in their recipes for centuries. The people of the area use legumes, cheese and game in many of their famous dishes, with a world-renowned passion for cooking and commitment to quality.
Like the Tuscans, Baxters are fanatical about flavour, and their executive chef Darren Sivewright cites the rich and vivid history of the area as a huge inspiration on his own cooking. “Tuscan cuisine focuses on the flavours of the amazing produce of the region. The Tuscans have a very simple and rustic style but it delivers bigon flavours,” he says.
This was the starting point for creating this Tuscan Style Bean, Bacon & Pecorino soup from Baxters Hearty range. Darren, who made it to the semi-finals of the BBC’s MasterChef: The Professionals last year, says the recipe “is inspired by the flavours of Tuscany – earthy pulses, smoky bacon and salty pecorino. Along with tomatoes and herbs, it’s a perfect combination.”
Baxters have been lovingly crafting nutritious soup for over four generations, and their Hearty range is a collection of wholesome and filling soups, with 12 different recipes to choose from.
The super tasty Tuscan Style Bean, Bacon & Pecorino is perfect as a quick and healthy lunchtime treat.
Not only is it a mouth-watering experience, but it’s also a low-fat, gluten-free alternative to that sandwich you have every day for convenience’s sake.
It’s made using no artificial colours, flavours or preservatives, and will provide you with three of your recommended five-a-day intake of fruit or veg.
And, of course, it means that you won’t waste time queuing for lunch, leaving you with more time to set yourself up for a hugely productive afternoon. All you need to do is rustle up a bowl and a spoon and enjoy.
- 450g strong bread flour
- 50g polenta flour
- 14g salt
- 14g fast action yeast
- 330ml warm water
- Splash of extra virgin olive oil
- Sea salt flakes
- 2 sprigs of rosemary (picked and chopped roughly)
- Step 1: Mix all the dry ingredients in a bowl.
- Step 2: Gradually add the water to the mixture to form a sticky dough.
- Step 3: Knead until smooth and leave in a warm place until doubled in size.
- Step 4: Turn out the dough onto a floured work surface and roll to ½” thickness.
- Step 5: Transfer to a tray and allow to prove for 1 hour.
- Step 6: Just before baking, press holes all over the surface using your fingers, drizzle with oil and sprinkle with salt and rosemary.
- Step 7: Bake at 200ºC for 18 minutes.
- Step 8: Remove from the oven, slice thickly and serve with Baxters Tuscan Style Bean, Bacon & Pecorino.
06 Dec 2017
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