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KNORR Professional Jelly Bouillon looks, acts and tastes just like its made from scratch. Want to see for yourself? Watch our brand new recipe videos from National Chef of The Year 2016, Larry Jayasekara, and KNORR® ambassador, Mark Sargeant.

Chicken Cassoulet with Larry Jayasekara, 2016 National Chef of the Year

Chicken Cassoulet with Larry Jayasekara, 2016 National Chef of the Year

 

Watch National Chef of The Year Larry Jayasekara make this simple hearty dish. Perfect for maximising cheaper cuts of meat, this cassoulet packs a punch your customers will love. With capers and olives bringing a touch of acidity, this is a menu must-have.

See the recipe and watch the video

Slow Roast Pork Chop with Larry Jayasekara, 2016 National Chef of the Year

Slow Roast Pork Chop with Larry Jayasekara, 2016 National Chef of the Year

 

Check out this mouth-watering dish with celeriac mash from the current Craft Guild of Chefs National Chef of the Year winner. Delicious and simple to recreate, this tender pork chop is brought to life by a glaze of Marsala wine and samphire.

See the recipe and watch the video

Poached Peppered Venison with Mark Sargeant

Poached Peppered Venison with Mark Sargeant

Try out this succulent, tender venison dish from Mark Sargeant. With endive and orange to create a tangy salad, this dish is packed full of fresh flavours that will add a touch zest to your menu.

See the recipe and watch the video

Baked Seabass with Mark Sargeant

Baked Seabass with Mark Sargeant

Watch acclaimed chef and restaurateur Mark Sargeant create baked seabass with chickpea and chorizo stew. This dish has some big flavours while preserving the delicate taste of the sea bass.

 

 

See the recipe and watch the video