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Stuff a roast with herbs and spices

Sage is great in a roast

Traditional meals are consistently popular with diners - which is all well and good, but it can get a bit boring for the chefs who have to prepare them dozens of times a day!

In order to keep things exciting in the kitchen, caterers could try bringing their own unique twist to an old favourite.

This could also turn out to be a big hit with diners, particularly if the resulting dish is offered alongside the usual options as a tasty alternative.

In an article for the Daily Telegraph, former head chef at Gordon Ramsay's Michelin-starred Claridge's restaurant in London Mark Sargeant recommended stuffing loin of pork with lemon and sage and offering it as a Sunday roast.

Here at Schwartz for Chef, we really advocate culinary innovation, so why not try to bring your own unique twist to this by using exciting new combinations of culinary spices or herbs?

Related Products: Garlic Puree, Parsley, Sage

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