Essential Cuisine has joined forces with HB Ingredients to create a new care guide, with advice for care chefs on menu planning and recipe creation.
The guide brings together the expertise of the two manufacturers and includes a range of time-saving products and recipes aimed specifically at care chefs and the varied dietary needs of residents.
Essential Cuisine business development chef, Robin Dudley, HB Ingredients' Samantha Rain and chef director of Oak House Residential Home, Preston Walker have each contributed a wealth of recipes, hints, tips and techniques to the guide, with forewords from Chloe Hall, community dietitian and spokesperson for the British Dietetic Association and Neel Radia, of the National Association of Care Catering.
The guide also covers information on catering for dementia, dysphasia, fortification and the importance of hydration.
Recipes such as mango sponge with clotted custard, served with a passion fruit emulsion and mango caviar, posh prawn sandwich and gold profiteroles aim to bring care menus to life while still helping chefs face the practicalities of their roles.
Dudley, commented: "Driven by a raft of innovative thinking from chefs, nutritionists and key associations, care catering has undergone a real facelift in modern times – it's no longer about stodgy puddings and wilted veg; this is highly nuanced sector where both nutrition and food's visual appeal are key. The new guide brings our dual vision for the sector to life and we're delighted to be working with HB Ingredients to support working kitchens and the incredible chefs that work in the sector."
The new care guide is available to download now at: www.essentialcuisine.com