Beyond the Block Magazine Ed 4

In our 4th edition of Beyond the Block we’ve created three top BBQ burger recipes, three sizzling summer kebabs, and three on-trend grill recipes to tempt your customers’ taste buds. We also feature BBQ pack ideas, new summer-inspired Truffle recipes and the new Mini TOD Truffle press from System B!

ISSUE 04 | MAY 2026

Bringing innovative ideas & fresh inspiration to retail butchers!

Welcome... Get ready to ignite the grill and unleash the taste of summer! In this new edition of Beyond the Block, we’ve conjured up three top BBQ burger recipes, three sizzling summer kebabs, and three on-trend grill recipes to tantalise your customers taste buds.

And, to make it even easier, we’ve put together our fantastic BBQ pack ideas - just add sunshine and enjoy the sizzle!

But that’s not all! To add an extra layer of summer magic for your customers try our brand-new summer inspired truffle recipes and NEW mini truffle recipes. It’s going to be an awesome summer!

Danny Upson

Retail Development Team If you would like more information on anything you’ve seen in this magazine or want to chat about your business aspirations, our Retail Development Team is just a call away!

Colin Faraday North West,

Peter Harrison Scotland & North East Tel: 07717 896512

West Midlands & North Wales Tel: 07778 461729

Ian Pullin South, West and Mid Wales & Southern England Tel: 07825 246449

Matt Inskip Yorkshire and The Humber & East Midlands Tel: 07554 117348

Stockport Nottingham

Newbury Exeter Ashford

Aberdeen Bellshill

0161 406 7272 0115 959 6800 01384 230 012 01633 898 150 01440 710 060

01635 265 160 01395 234 970 01233 612 220 0161 945 8050

01224 723 550

01698 749 595 Newcastle 0191 496 2680 Chorley 01257 226 000 Leeds 01977 605 590

West Midlands

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dalziel-online.co.uk/BeyondTheBlock

TOP THREE BBQ

Give your BBQ burgers a bold upgrade with punchy marinades. Add flavour, shine, and make them stand out in the counter.

Celebrating

Years

SUNDAY 14TH JUNE 2026 GREAT YORKSHIRE SHOWGROUND, RAILWAY ROAD, HARROGATE HG2 8NZ This is more than a show . This is 100 years in the making .

JOIN US!

Kebabs Make BBQ season count with simple, flavour-packed recipes. 6

Perfect BBQ Packs Show off your BBQ products in handy grab-and-go trays.

Grill Recipes Bold, on-trend flavours to enhance your summer range.

Flavoured Potatoes Fast, simple potato sides that deliver serious profit.

Summer Truffles Add colour and creativity to your counter this summer.

NEW Mini TOD PRESS

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Mini Truffles Mini Truffles made with ease. The perfect addition to your tapas range, small in size, big on profit.

Please be aware that all recipes and cooking instructions are meant to serve as a guideline only.

CONTENTS | 03

Lamb Shawarma BURGERS

Succulent Lamb Shawarma Burgers coated in RAPS Shawarma Magic Marinade.

LUCAS BUTCHERS CLASSIC SHAWARMA BURGER MIX Inspired by the Middle East and sure to delight, this versatile complete mix makes the perfect burger, whether you choose lamb, chicken, or beef. Key spices of paprika, coriander, cumin, cinnamon, chilli, black pepper and clove come together with red bell peppers and parsley.

Indian Chicken BURGERS Beautiful Bengali Style Chicken Burgers coated in Verstegen Indian Mystery World Grill. LUCAS BUTCHERS CLASSIC BENGALI STYLE BURGER MIX Bursting with aromatic spices coriander, turmeric, ginger and cumin combined with visual coconut pieces, onion pieces, rubbed coriander and nigella seeds. Works very well with beef and also with lamb.

04 | BEYOND THE BLOCK MAGAZINE

TOP THREE BBQ

Boost your BBQ burger range with a bold marinade coating. Add an extra hit of flavour, elevate visual appeal, and make them unmissable.

Sweet Hot Honey Pork BURGERS Juicy Pork & Apple Burgers coated in RAPS Honey Harissa Magic Marinade. LUCAS BUTCHERS CLASSIC PORK & APPLE BURGER MIX The mouth-watering flavour of juicy sweet apple with a hint of spices and visual apple pieces, along with sage.

TOP BBQ BURGERS | 05

MAKE THE MOST OF BBQ SEASON WITH EASY, GREAT-TASTING KEBAB RECIPES. Take your BBQ range to the next level with premium products designed to deliver big flavour and strong sales. Recipes Kebab Top Three Summer

Jerk Chicken Kebabs RECIPE: 1. Coat the chicken with Verstegen Jamaican Jerk World Grill . 2. Thread two cubes of chicken on a skewer, add one cube of pineapple and finish with two more cubes of chicken. 3. Garnish with a cherry tomato.

Tandoori Chicken Kebabs RECIPE: 1. Thread cubes of chicken on a skewer. We used the System B MyBroch’ Production Kebab Making Machine to make the kebabs. 2. Brush with Verstegen Tandoori World Grill . 3. Garnish with a lemon wedge and a sprinkle of black onion seeds.

RECIPES

Download the Recipes

Garlic & Herb Pork Fillet Medallions RECIPE: 1. Wrap two pork fillets in unsmoked streaky bacon. 2. Place the fillets side by side and insert 150mm Teppo Gushi Skewers through both fillets. 3. Slice into kebabs.

4. Brush with Verstegen French Garden World Grill . 5. Garnish with Verstegen Rotterdam Decoration Blend .

JERK CHICKEN KEBAB

with

06 | BEYOND THE BLOCK MAGAZINE

TANDOORI CHICKEN KEBAB

GARLIC & HERB PORK FILLET MEDALLIONS

TOP BBQ RECIPES WITH VERSTEGEN | 07

SMOKY CHIPOTLE TOMAPORK

BLACK GARLIC BEEF BISTRO RUMP STEAK

HONEY & HARISSA BACON TWISTS

08 | BEYOND THE BLOCK MAGAZINE

Recipes Grill Top Three Summer STANDOUT BBQ RECIPES TO FIRE UP YOUR DISPLAY. Bold, on-trend flavours to add something magical to your BBQ range this summer. Each product is quick and easy to prepare, which is just as well, because they’ll be flying out the counter!

Black Garlic Beef Bistro Rump Steak RECIPE: Cut the steaks to your desired size and coat with RAPS Black Garlic & Pepper Magic Marinade . Top with Lucas Garlic Butter Florets .

Honey & Harissa Bacon Twists RECIPE: Thread streaky bacon on a skewer, we used the System B MyBroch’ Production Kebab Making Machine . Then twist into a rolled shape and brush with RAPS Honey Harissa Magic Marinade . Garnish with small diced green chilli.

Smoky Chipotle Tomapork RECIPE: Simply coat the tomapork with RAPS Smoky Chipotle Magic Marinade . No need for a garnish as these are impressive as they are!

RECIPES

Download the Recipes

TOP BBQ RECIPES WITH RAPS | 09

Packs BBQ

BLACK GARLIC BEEF BISTRO RUMP STEAKS, HOT SPANISH SAUSAGES & INDIAN CHICKEN BURGERS

CHEESE & JALAPEÑO PORK SAUSAGES, LAMB SHAWARMA BURGERS & CHICKEN TANDOORI KEBABS

10 | BEYOND THE BLOCK MAGAZINE

HOG ROAST SAUSAGES, SWEET HOT HONEY PORK BURGERS & JERK CHICKEN KEBABS

CARDBOARD SLEEVES Secure your BBQ Packs and elevate your branding!

BRILLIANT BBQ PACKS | 11

Flavoured Potatoes Effortless, profit-packed potato sides.

Add your favourite Verstegen World Grill or RAPS Magic Marinade at 8% usage for endless flavour options!

SMOKY CHIPOTLE POTATOES

RECIPES

Download the Recipes

12 | BEYOND THE BLOCK MAGAZINE

ONE SIMPLE RECIPE, ALL YOU HAVE TO DO IS CHOOSE YOUR FLAVOUR!

PARBOIL 1kg OF SALAD/

BABY POTATOES/ SWEET POTATOES COAT WITH 80g OF MARINADE DISPLAY & GARNISH

JERK SWEET POTATOES

MEDITERRANEAN POTATOES

CHOOSE YOUR FLAVOUR!

SMOKY CHIPOTLE POTATOES RAPS Smoky Chipotle Magic Marinade JERK SWEET POTATOES Verstegen Jamaican Jerk World Grill MEDITERRANEAN POTATOES Verstegen Mediterranean World Grill HONEY MUSTARD POTATOES Verstegen Honey Mustard World Grill

HONEY MUSTARD POTATOES

FLAVOURED POTATOES | 13

Beef Pepper Mini Pots Truff Mini

BBQ Bacon & Cheese Mini Pots Nacho Mini Pots

INGREDIENTS Lucas Cheese & Jalapeño Sausage Meat Verstegen Nacho Sliceable Sauce

INGREDIENTS Lucas Baconburger Meat Lucas Easicoat Smokey BBQ RAPS Smoky Chipotle Magic Marinade Cheddar Cheese (grated) METHOD • Portion the meat into 40g balls and coat the balls with Easicoat coater. • Press with the Mini TOD press to make consistent sized truffles. • Mix the grated cheese with a little of the Magic Marinade. • Fill with the cheese mixture. COOKING GUIDE • C over with foil. Oven bake at 180°C for 15 mins. Remove foil and cook for a further 5 mins.

INGREDIENTS Lucas Beef & Onion Burger Meat Verstegen Peppercorn Sliceable Sauce Verstegen Sea Salt & Lampong Pepper World Grill Cherry Tomatoes Parsley METHOD • Portion the meat into 40g balls and press with the Mini TOD press to make consistent sized truffles. • Brush all over with World Grill. • Fill with a small piece of Sliceable Sauce. • Top with a cherry tomato and a sprinkle of chopped parsley. COOKING GUIDE • C over with foil. Oven bake at 180°C for 15 mins. Remove foil and cook for a further 5 mins.

Mozzarella (grated) Green Chilli (sliced) Parsley METHOD

• Portion the meat into 40g balls and press with the Mini TOD press to make consistent sized truffles. • Fill with a small piece of Sliceable Sauce. • Top with cheese and a slice of chilli. • Finish with a sprinkle of chopped parsley. COOKING GUIDE • C over with foil. Oven bake at 180°C for 15 mins. Remove foil and cook for a further 5 mins.

14 | BEYOND THE BLOCK MAGAZINE

RECIPES

Download the Recipes

les

INTRODUCING the NEW Mini TOD PRESS

Beautiful Mini Truffles made with consistency and ease.

BBQ BACON & CHEESE MINI POTS

The perfect addition to your tapas range, these eye-catching treats are small in size, but big on profit!

BEEF PEPPER MINI POTS

NACHO MINI POTS

SYSTEM B MINI TOD 40 - MINI TRUFFLE PRESS | 15

Recipes Truffle Summer

16 | BEYOND THE BLOCK MAGAZINE

Fresh, exciting summer meals start here. A range of meat truffles creates an eye-catching display and brings new flavour combinations to your counter. ADD A SPLASH OF COLOUR & CREATIVITY TO YOUR COUNTER THIS SUMMER!

SUMMER TRUFFLE RECIPES | 17

INGREDIENTS Spice Blenders Supreme Poultry Burger Meat RAPS Honey Harissa Magic Marinade Pineapple Salsa (diced pineapple, red onion, spring onion & red chilli) Coriander

METHOD • Portion the meat into

130g balls and press with the TOD 130 press to make consistent sized truffles. • Brush all over with Magic Marinade. • A dd a spoon of pineapple salsa in the centre of the truffle. • Garnish with fresh coriander. COOKING GUIDE • Oven bake at 180°C for 25-30 mins.

Hot Honey Chicken Pots

• Robust design to ensure long lasting • Easy to use & clean • Considerable time saving • Ensures consistency TOD 130 TRUFFLE PRESSER

RECIPES

Download the Recipes

Available to order online and from your local Depot.

18 | BEYOND THE BLOCK MAGAZINE

Caribbean Fruit Cup

INGREDIENTS Lucas Fruity Caribbean Jerk Sausage Meat Verstegen Jamaican Jerk World Grill Dalziel BBQ Sliceable Sauce Red Peppers (diced) Pineapple (rings) Lime (slices) Small Looped Skewers Verstegen Decoration Blend France METHOD • Portion the meat into 130g balls and press with the TOD 130 press to make consistent sized truffles. • Brush all over with World Grill. • Place peppers in the centre of the truffle. • Top with a piece of Sliceable Sauce and add a pineapple ring. • Add a twist of lime secured with a skewer . • Garnish with Decoration Blend. COOKING GUIDE • Oven bake at 180°C for 25-30 mins.

Italian Pepper Drop Pots

INGREDIENTS Lucas Cheese & Jalapeño Sausage Meat Lucas Italian Easicoat Verstegen Chimichurri Sliceable Sauce Mozzarella Cheese (grated) Red Onion (diced) Sweet Red Drop Peppers (small Italian Peppers from a jar) Parsley METHOD • Portion the meat into 130g balls and coat the balls with Easicoat coater. • Press with the TOD 130 press to make consistent sized truffles. • Add a piece of Sliceable Sauce in the centre of the truffle. • Place the cheese and red onions.

• Add a the peppers on top. • Garnish with fresh parsley. COOKING GUIDE • Oven bake at 180°C for 25-30 mins.

SUMMER TRUFFLE RECIPES | 19

Celebrating

Years

Join us for a once-in-a-century celebration of skill, community, innovation - and the people that make it all happen. Customers, suppliers, friends - all in one place. This is your chance to connect with the best in the business - past, present, and future. Celebrating 100 Years SUNDAY 14TH JUNE 2026 GREAT YORKSHIRE SHOWGROUND, RAILWAY ROAD, HARROGATE HG2 8NZ

9:00 am Show Open

To register for tickets CLICK HERE Battle of the Butchers • Apprentice Challenge & Doubles Challenge 4:00 pm G olden Cleaver Awards Ceremony 5:00 pm L et’s Celebrate 100 Years: Drinks & Music

This is more than a show . This is 100 years in the making .

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