A University of Derby lecturer has been hailed winner of a turkey summer recipe challenge in a new, seasonal competition from Bernard Matthews Foodservice, judged by the Craft Guild of Chefs.

 

Robert Stordy’s creation of turkey roulade stuffed with sage and vegetable mousse and minted broad bean puree was voted the best British turkey recipe for summer as part of Chef Inspired.

 

The culinary arts lecturer’s winning dish will now be featured on the Bernard Matthews Foodservice website alongside a chef profile, providing inspiration for other chefs looking to maximise on a cost-effective and versatile ingredient, often underexploited in foodservice.

 

Judging the entries, vice president of the Craft Guild of Chefs Stephen Scuffell and CEO Martin Bates, agreed that Robert’s entry was a fresh, clean summer dish that would work well on menus.

 

“Broad bean and mint are a great combination, producing a dish that is light, yet substantial,” said Stephen. “In our view, Robert’s entry is an innovative way of using turkey and turkey trimmings in a summer dish, complete with an attractive, simple presentation.”

 

As well as having his winning recipe displayed on the Chef Inspired section of the Bernard Matthews website, Robert receives £100 of vouchers to spend with catering supplier and Craft Guild of Chefs partner Russums, plus a selection of Quality British turkey products from the Golden Norfolk range.

 

Organisers now want to hear from chefs who have realised the natural benefits British turkey offers and have a ‘bootiful’ British turkey recipe made with seasonal, autumn ingredients to share with their peers, paying attention to cost and GP, and overall appeal on menus.

 

The idea behind Chef Inspired is to educate and inspire chefs who see turkey as being a meat just for Christmas to realise its potential and natural benefits as a key ingredient all year round. 

 

Compared with lean beef, skinless turkey breast contains 20 percent fewer calories but similar amounts of protein1. It also contains less than one third of the fat in pork, and less than one sixth of the fat in lamb1, real selling points in a health-conscious age. With a wide range of cuts available from boneless lobe to steaks, there’s something to suit all types of recipe.

 

All products in Bernard Matthews Foodservice, frozen Golden Norfolk and fresh Broadland Farms ranges are made from fully traceable British turkey, with each bird cared for on Bernard Matthews Foodservice’s own farms across Norfolk, Suffolk and Lincolnshire in line with the Farm Animal Welfare Council’s ’5 Freedoms’.

 

Each product is free from hydrogenated fats, artificial colours, flavours and preservatives, appealing to the 34 percent who are looking for food which is free from additives2.

 

If you have a winning, British turkey recipe for autumn up your sleeve, please email it to CGC@proactivecommunications.co.uk by August 16th. If you would like to enter the Chef Inspired winter recipe challenge, please submit your entry by no later than 15th November.

 

For more information on the competition, including terms and conditions and the product ranges, visit www.bernardmatthewsfoodservice.co.uk or call 0845 519 4097.