Beyond the Block Magazine Ed 1

Welcome to the Beyond the Block magazine, your vibrant new retail butchery magazine, brimming with innovative ideas and fresh inspiration to keep you inspired from March to September!

ISSUE 01 | MARCH 2025

Bringing innovative ideas & fresh inspiration to retail butchers!

Welcome... to the Beyond the Block magazine, your vibrant new retail butchery magazine, brimming with innovative ideas and fresh inspiration to keep you inspired from March to September!

Dive into a world of exciting concepts, on-trend flavours, and savvy tips designed to elevate your business and delight your customers. Together, let’s champion creativity in butchery, transform the way you engage with your customers, and watch your sales soar!

The future of butchery is bright – let’s step Beyond the Block and embrace it together!

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! We are excited and ready to help you discover new opportunities for growth and innovation. Your success is our priority!

Colin Faraday North West,

Peter Harrison Scotland & North East Tel: 07717 896512

West Midlands & North Wales Tel: 07778 461729

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

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

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

Newport Haverhill

Manchester

Easy Roast Pork Fillets Make an impact in your counter with these simple to make pork fillets.

Three NEW Sausages & Burgers from Lucas

Bursting with flavour and crafted to perfection.

Flavours of Porchetta These rolled pork joints are perfect for any occasion.

Verstegen Sauces Three outstanding sauce products that deserve to be in your counter!

Topped Breads

Create an impressive display in your counter with these visually stunning topped pittas, naans and flatbreads.

NEW Meat Stacks Using the Clic! from System B, you can now create our new towering masterpieces: Meat Stacks!

NEW Peri Trio

These three delicious NEW Peri Chicken Marinades are guaranteed to be a hit with your customers.

Top 3 BBQ Recipes

Cook at Home Tapas

Tasty Truffles

Get grilling with these sensational BBQ product recipes. Including the NEW RAPS Honey Harissa Magic Marinade!

The trend for small plates of food is going strong, and these small dishes are big on flavour!

Bringing you the best flavour combinations for Spring & Summer!

JOIN US

ON OUR

FACEBOOK GROUP

Cooked Ready Meals Seal in flavours with the cook-in-a-bag technique. Restaurant quality cooked ready meals to heat and enjoy at home.

Meal Kit Recipes

Key Dates March to September Important dates that can provide great opportunities to boost customer spending.

These meal kits aim to take the stress out of mealtimes by providing everything you need in one convenient kit!

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

CONTENTS | 3

PRESENTING OUR NEW Easy Roast Pork Fillets! Delicious pork fillets stuffed with flavoured sausage meat, wrapped in bacon, and seasoned with sensational World Grills. Get ready for compliments and happy smiles as these easy roast pork fillets take centre stage in your counter!

CRACKED BLACK PEPPER EASY ROAST PORK FILLET

04 | BEYOND THE BLOCK MAGAZINE

One Simple Recipe

CRACKED BLACK PEPPER SAUSAGE MEAT: Lucas Butchers Classic Cracked Black Pepper VERSTEGEN WORLD GRILL: Verstegen Sea Salt & Lampong Pepper EXTRA TOUCH: Cocktail Sausages CARIBBEAN JERK SAUSAGE MEAT: Lucas Butchers Classic Fruity Caribbean Je rk VERSTEGEN WORLD GRILL: Verstegen Jamaican Jerk EXTRA TOUCH: Pineapple CARAMELISED ONION SAUSAGE MEAT: Lucas Butchers Classic Caramelised Onion VERSTEGEN WORLD GRILL: Verstegen Sea Salt & Lampong Pepper EXTRA TOUCH: Shallots ALL YOU HAVE TO DO IS CHOOSE YOUR FLAVOUR!

PREPARE THE PORK FILLET: Trim the pork fillet, removing any excess fat or sinew. Butterfly the fillet lengthways, then open it out with the cut side facing down on a clean surface. STUFF THE FILLET: Add the 330g of flavoured sausage meat onto the opened pork fillet and roll lengthways. WRAP WITH PANCETTA: Carefully wrap the stuffed pork fillet with the pancetta, ensuring it’s well covered. If you prefer, you can use streaky bacon as an alternative. SEASON WITH VERSTEGEN WORLD GRILL: Lightly coat the wrapped pork fillet with the appropriate Verstegen World Grill. FOR AN EXTRA TOUCH: Add two skewers to the top of each fillet with the extras. GARNISH: Finish with a sprinkle of Verstegen Deco France.

RECIPES

Download the Recipes

CARIBBEAN JERK EASY ROAST PORK FILLET

CARAMELISED ONION EASY ROAST PORK FILLET

EASY ROAST PORK FILLETS | 05

SHAWARMA BURGERS

JAMAICAN JERK FOOTLONGS

CARAMELISED ONION SAUSAGE SPIRALS

Call Dalziel Sundries on 0121 486 4500 to find out more or contact the Retail Development Team to book a demonstration. (You can find the RDT contact numbers on page 2)

06 | BEYOND THE BLOCK MAGAZINE

We’re thrilled to unveil our TOP THREE NEW Sausages and Burgers for 2025, each bursting with flavour and crafted to perfection. LUCAS BUTCHERS CLASSIC CARAMELISED ONION SAUSAGE MIX The perfect balance of sweet and delicate onion is embodied in this delicious mix. Always reliable, always a pleasure. LUCAS BUTCHERS CLASSIC FRUITY CARIBBEAN JERK SAUSAGE MIX Key notes of chilli, pimento, clove, onion, garlic and lime are combined with thyme, oregano, red pepper flakes, chilli and black pepper in this complete mix. Sunshine, blue skies - your customers

will be transported by this taste of the Caribbean! LUCAS 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 parley. A show-stopper on the tongue and in the counter !

TOP THREE NEW

THREE NEW SAUSAGES & BURGERS | 07

Let’s Get Saucy with Verstegen!

Presenting three exceptional Cook at Home sauce meals that are perfect for your counter this Spring/ Summer. Each of these dishes are firm favourites among customers and are sure to impress. Don’t miss the opportunity to delight your customers with these popular choices!

SPANISH CHICKEN

GARLIC & BACON SAUCY PORK FILLET

INGREDIENTS 1000g Chicken Fillets (diced) 225g Chorizo (sliced)

INGREDIENTS

1 Pork Tenderloin (whole) 4 Smoked Streaky Bacon 150g Lucas Butchers Classic Garlic & Herb Sausage Mix 300g Verstegen Yoghurt Garlic Sauce (150g per half pork tenderloin) Verstegen Spicemix Del Mondo La Spezia Garlic Cloves for Garnish Poultry Bands METHOD • Butterfly the pork tenderloin. • Fill the centre with the sausage meat. • Roll the filled tenderloin into a cannon shape and wrap with the bacon length ways. • Secure the streaky bacon to the tenderloin with poultry bands. • Cut the tenderloin in half. • Add a small layer of Sauce to the bottom of a smoothwall foil tray and place one half of the tenderloin on top. • Garnish with the Spicemix and whole peeled garlic cloves. COOKING GUIDE • Oven cook at 180°C for approx 25 mins.

CHICKEN ALLA FUNGHI

1 Tin Chickpeas (drained & washed) 700g Verstegen Spiced Tomato Sauce Verstegen Beef Steak Spice Verstegen DS Binder Fresh Kale METHOD • Add the chicken to a bowl, season with the Beef Steak Spice and dust with Binder. • Add the Sauce, chorizo and chickpeas to the chicken and combine. • Spoon into a smoothwall foil tray. • Garnish with more chorizo, chickpeas and fresh kale. COOKING GUIDE • Oven cook at 180°C for approx 35-40 mins.

INGREDIENTS

2 Chicken Fillets (180-200g per fillet) 50g Button & Chestnut Mushrooms (halved & diced) 30g Red Onions (diced) 50g Bacon Lardons 300g Verstegen Mushroom Sauce Verstegen Spicemix for Chicken Verstegen Spicemix Del Mondo La Spezia Fresh Thyme METHOD • Season the chicken with a light dusting of the Spicemix for Chicken. • Add the bacon lardons, onions and mushrooms to the Sauce. • Place two chicken fillets into a smoothwall foil tray and spoon over the mixture. • Sprinkle with a little La Spezia and add a sprig of thyme for garnish. COOKING GUIDE • Oven cook at 180°C for approx 25-30 mins.

08 | BEYOND THE BLOCK MAGAZINE

Call Dalziel Sundries on 0121 486 4500 if you like the look of these Dalebrook MARL display trays.

CHICKEN ALLA FUNGHI

SPANISH CHICKEN

GARLIC & BACON SAUCY PORK FILLET

RECIPES

Download the Recipes

LET’S GET SAUCY WITH VERSTEGEN! | 09

Download the Recipes RECIPES

WE USED THE FOLLOWING QUANTITIES FOR OUR TOPPED BREAD RECIPES: 1000g Meat, 1000g Vegetables and 200g World Grill.

10 | BEYOND THE BLOCK MAGAZINE

COOK AT HOME

Tasty Topped Breads Fancy-up flatbreads, naans and pitta breads with our clever topped bread recipe ideas. These visually stunning Ready to Cook treats not only taste amazing but also create an impressive display in your counter.

TANDOORI CHICKEN NAAN

GREEK FLATBREADS

MEDITERRANEAN CHICKEN PITTAS

INGREDIENTS Chicken Fillets (sliced) Red Onion (sliced) Mixed Peppers (sliced)

INGREDIENTS Chicken Fillets (sliced) Red Onion (sliced) Mixed Peppers (sliced) Verstegen Garlic Sliceable Sauce Verstegen Mediterranean World Grill Pitta Breads Lemon Kale METHOD

Verstegen Garlic Sliceable Sauce Verstegen Tandoori World Grill Mini Naan Breads Lemon Black Onion Seeds METHOD

Verstegen Chimichurri Sliceable Sauce Verstegen Greek Passion World Grill Flatbreads (halved) Feta Cheese (optional) Olives (optional) METHOD

• Add the chicken and vegetables to a bowl. • Add 8-10% World Grill to lightly coat all of the meat and vegetables. • Place a naan bread into an oven ready tray and top with 150g-200g of the mixture. • Add a small slice of Sliceable Sauce. • Garnish with a twist of lemon and black onion seeds. COOKING GUIDE • C over with foil. Oven bake at 180°C for 20-25 mins. Remove foil and cook for a further 5 mins.

• Add the chicken and vegetables to a bowl. • Add 8-10% World Grill to lightly coat all of the meat and vegetables. • Place half a flatbread bread into an oven ready tray and top with 150g-200g of the mixture. • Add a small slice of Sliceable Sauce. • Garnish with small cubes of feta cheese and sliced olives. COOKING GUIDE • C over with foil. Oven bake at 180°C for 20-25 mins. Remove foil and cook for a further 5 mins.

• Add the chicken and vegetables to a bowl. • Add 8-10% World Grill to lightly coat all of the meat and vegetables. • Place a pitta bread into an oven ready tray and top with 150g-200g of the mixture. • Add a small slice of Sliceable Sauce. • Garnish with a twist of lemon and a small amount of shredded kale. COOKING GUIDE • C over with foil. Oven bake at 180°C for 20-25 mins. Remove foil and cook for a further 5 mins.

PLEASE NOTE: These Topped Bread products must be cooked!

TASTY TOP BREADS | 11

ITALIAN STYLE PORCHETTA

Flavours of Porchetta

Make this impressive Porchetta main for a crowd without breaking the bank – this rolled pork joint is perfect for any occasion.

Bursting with flavour, these Porchetta recipes are brilliant for feeding a crowd!

RECIPES

Download the Recipes

LEMON, GINGER & CHILLI PORCHETTA

12 | BEYOND THE BLOCK MAGAZINE

PREPARE THE PORK COLLAR: Trim the pork collar, removing any excess fat or sinew. Butterfly the collar lengthways twice, then open it out with the cut side facing down on a clean surface. SEASON: Lightly coat the inside of the butterflied pork collar with Spicemix for added flavour. ROLL AND SECURE: Roll and secure it with roasting bands. SEASON WITH WORLD GRILL: Lightly coat with Verstegen World Grill. GARNISH: Finish by sprinkling with Verstegen Spicemix. 1

CHOOSE YOUR FLAVOUR!

LEMON, GINGER & CHILLI SPICEMIX: Verstegen Spicemix Del Mondo La Spezia & grated lemon zest VERSTEGEN WORLD GRILL: Verstegen Ginger Lemon & Chilli ITALIAN STYLE SPICEMIX: Verstegen Spicemix Del Mondo La Spezia VERSTEGEN WORLD GRILL: Verstegen Sea Salt & Lampong Pepper SMOKEY PAPRIKA SPICEMIX: Verstegen Spicemix Del Mondo Chimichurri

VERSTEGEN WORLD GRILL: Verstegen Argentina Fire

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

SMOKEY PAPRIKA PORCHETTA

FLAVOURS OF PORCHETTA | 13

Our new Meat Stacks are a towering masterpiece, expertly layered to perfection. Create a new and exciting visual in your shop by exploring a variety of textures and tastes, each bursting with flavour and creativity. They’re sure to become the talking point of your counter! Introducing our NEW Meat Stacks

14 | BEYOND THE BLOCK MAGAZINE

Italian Style Pork Loin Stack Honey Mustard Pork & Potato Stack Chicken Shawarma Stack Truffle Beef Steak Stack Peppercorn Pork & Potato Stack

RECIPES

Download the Recipes

MEAT STACKS | 15

Honey Mustard Pork & Potato Stack

PREPARE THE INGREDIENTS: 8x50g Pork Sausage Meat Balls

8x10g Verstegen Honey Mustard Sliceable Sauce 60g Lucas Potato Topping Mix with Red Onion (diced) Tomato (4 slices) , Cheese (grated) COATING THE MEAT: Place the Sliceable Sauce in the sausage meat and coat with Verstegen Espagnol Decoration Blend . FORMING THE STACKS: Place the four meat stack wooden skewers with bases in the System B Mini Clic! Add one sausage meat

ball, then a slice of tomato, followed by the remaining sausage meat balls onto each skewer. Finally, add the mashed potato and grated cheese. GARNISH: Remove from the Clic! and garnish with a cherry tomato.

PREPARE THE INGREDIENTS: 2x450g Marinaded Mini Chicken Fillet Steaks COATING THE MEAT: Marinade the mini chicken steaks with RAPS Shawarma Marinade . FORMING THE STACKS: Place the two large meat stack wooden skewers with bases in the System B Grand Clic! Add the 450g marinaded chicken steaks on each skewer. GARNISH: Chicken Shawarma Stack

Remove from the Clic! former and garnish with a wedge of red onion and a cherry tomato for an extra touch.

16 | BEYOND THE BLOCK MAGAZINE

PREPARE THE INGREDIENTS: 12x60g Beef Steak Burger Balls 100g Mushrooms (finely diced) COATING THE MEAT: Lightly coat the burger balls and mushrooms with RAPS Truffle Marinade . FORMING THE STACKS: Place the four meat stack wooden skewers with bases in the System B Mini Clic! Layer one coated burger meat ball on each skewer, followed by the coated diced mushrooms and repeat. Finally, add the last coated beef burger meat ball. GARNISH: Remove from the Clic! former and garnish with Verstegen Rotterdam Decoration Blend . Truffle Beef Steak Stack

Peppercorn Pork & Potato Stack PREPARE THE INGREDIENTS: 8x50g Pork Sausage Meat Balls 8x10g Verstegen Peppercorn Sliceable Sauce 60g Lucas Potato Topping Mix with Red Onion (diced) Tomato (4 slices) , Cheese (grated) COATING THE MEAT: Place the Sliceable Sauce in the sausage meat and coat with Verstegen Rotterdam Decoration Blend . FORMING THE STACKS: Place the four meat stack wooden skewers with bases in the System B Mini Clic! Add one sausage meat ball, then a slice of tomato, followed by the remaining sausage meat balls onto each skewer. Finally, add the mashed potato and grated cheese. GARNISH: Remove from the Clic! and garnish with a cherry tomato.

Italian Style Pork Loin Stack PREPARE THE INGREDIENTS: 12x2cm Thick Sliced Pork Medallions Tomato (12 slices) Mozzarella Cheese (12 slices cut to fit the Clic!) COATING THE MEAT: Coat the pork medallions with Verstegen Mediterranean World Grill . FORMING THE STACKS: Place the four meat stack wooden skewers with bases in the System B Clic! Start on the bottom with a pork medallion and then a slice of tomato and add a slice of cheese with a couple of basil leaves on top. Repeat the step twice more. GARNISH: Remove from the Clic! and garnish with a wedge of red onion and a cherry tomato.

OUR MEAT STACKS HAVE ALL BEEN MADE USING THE SYSTEM B THE CLIC!

The Clic! along with skewers & packaging solutions are available from your local Depot.

With the Clic! you can quickly and effortlessly create multiple skewers at once and ensure a consistent appearance in every stack.

Grand Clic • Skewer 165x0.5mm • Base Diameter 100mm Mini Clic • Skewer 122x0.5mm • Base Diameter 70mm

Grand Clic makes two meat stacks for sharing.

The Clic! comes in two models: Grand Clic & Mini Clic

Grand Clic • We recommend Gum Seal & Fresh Bags. Mini Clic • Tusipac Clear Container 1000cc and lid.

Mini Clic makes four smaller portions in individual servings.

SHOP THE CLIC!

MEAT STACKS | 17

PERI LEMON & HERB SPATCHCOCK CHICKEN

PERI GARLIC & HERB CHICKEN THIGHS

PERI HOT CHICKEN WINGS

18 | BEYOND THE BLOCK MAGAZINE

FLAVOURS NEW

EXCITING

Everyone adores Peri Peri flavours, and now, with three vibrant RAPS Peri marinades, you have the magic to create classic chicken products in your shop. Transform spatchcock chickens, thighs, and wings into succulent, flavour-packed, finger-licking dishes. After all, who can resist a tasty piece of chicken? Introducing three delicious PERI CHICKEN MARINADES from RAPS!

RAPS PERI TRIO | 19

RAPS PERI HOT MAGIC MARINADE Zesty peri sauce with a hot chilli heat.

RAPS PERI GARLIC & HERB MAGIC MARINADE Rounded garlic flavour with a blend of Mediterranean herbs. RAPS PERI LEMON & HERB MAGIC MARINADE Lemon and herb notes with a pleasant warmth of sweet paprika.

20 | BEYOND THE BLOCK MAGAZINE

RAPS PERI TRIO | 21

Top 3 BBQ Recipes to hit your counters this summer!

As the sun shines bright and the scent of summer lingers in the air, it’s the perfect time to get cooking outside. This year, elevate your customers grill game with these sensational BBQ product recipes that are sure to be top sellers!

NEW

NEW RAPS Honey Harissa MAGIC MARINADE Sweet and smoky with typical Middle Eastern flavours and a gentle spicy kick.

Honey & Harissa Chicken Sharing Kebabs RECIPE: Thread cubes of chicken on a skewer and coat with RAPS Honey Harissa Magic Marinade .

Moroccan Lamb Koftas RECIPE:

1. Make the kofta mix as per the MRC Kebab & Burger Seasoning Red Tub recipe. 2. We used the System B MyBroch’ Production Kebab Making Machine to make the koftas. 3. Brush with Verstegen Persian Market World Gill . Korean Salt & Chilli Pork Ribeyes RECIPE: Simply coat pork ribeyes with RAPS Korean Salt & Chilli Magic Marinade and garnish with a sprinkle of chilli flakes.

22 | BEYOND THE BLOCK MAGAZINE

These were made using the System B MyBroch’ Kebab Making Machine - click here to see more

NEW

Moroccan Lamb Koftas

Honey & Harissa Chicken Sharing Kebabs

RECIPES

Download the Recipes

Korean Salt & Chilli Pork Ribeyes

2025 BBQ TOP THREE | 23

Cook at Home Recipes Tapas

SMALL DISHES THAT ARE BIG ON FLAVOUR!

The trend for small plates of food is going strong and we’ve got tantalising tapas recipes to create a sharing experience at home. These small plates are not just about the food; they’re about connection, laughter, and the joy of sharing.

CRISPY CHICKEN GRATIN

Foil - 255x54x23mm Lid - 255x54mm

Our top quality Tapas Foils & Lids are available to order online and from your local Depot.

RECIPES

Download the Recipes

SHOP TAPAS FOILS

24 | BEYOND THE BLOCK MAGAZINE

TANDOORI CHICKEN WITH NAAN BREAD

BLACK GARLIC MUSHROOMS WITH SMOKED CHEESE

SWEET & SOUR PORK BALLS

PORK TRUFFLE BITES

JAMAICAN JERK PORK BALLS

HONEY MUSTARD, BACON & BRIE

TOP TAPAS RECIPES | 25

INGREDIENTS Chicken Fillet Bacon (diced) Brie Verstegen Honey & Mustard World Grill Verstegen Honey & Mustard Sliceable Sauce Kale Black Onion Seeds

METHOD • Slice the chicken into goujons and coat with the World Grill (5 per tray). • Cut the brie and Sliceable Sauce into 1 inch slices. • Alternate the chicken, brie & Sliceable Sauce until the foil tapas tray is filled. • Sprinkle over the bacon. • Garnish with chopped kale and black onion seeds. COOKING GUIDE • O ven bake at 180°C for 20-30 mins.

HONEY MUSTARD, BACON & BRIE

INGREDIENTS Button Mushrooms Smoked Cheese (diced) RAPS Black Garlic Magic Marinade Fresh Kale

METHOD • Wash and dry the mushrooms. • Coat with 8-10% Marinade. • Transfer to a foil tapas tray. • Sprinkle with cheese and garnish with kale. COOKING GUIDE • O ven bake at 180°C for 15-20 mins.

BLACK GARLIC MUSHROOMS WITH SMOKED CHEESE

INGREDIENTS Chicken Inner Fillet Verstegen Indian Tandoori World Grill Verstegen Garlic Sliceable Sauce Naan Bread Coriander Black Onion Seeds

METHOD • Brush the chicken all over with the World Grill. • Cut the naan bread and Sliceable Sauce into small pieces. • Layer the chicken, naan and then Sliceable Sauce into the foil tapas tray. • Garnish with black onion seeds and coriander. COOKING GUIDE • O ven bake at 180°C for 20-30 mins.

TANDOORI CHICKEN WITH NAAN BREAD

INGREDIENTS Chicken Inner Fillet Verstegen Gratin Sauce Leeks (shredded) Lucas Southern Fried Coater Red Onion (small slices) Fresh Kale

METHOD • Mix the leeks and bacon with the Sauce. • Put 2-3 spoon fulls into the bottom of a foil tapas tray. • Coat the chicken with the Coater. • Place five pieces of chicken into the foil tapas tray. • Add the onion between the chicken. • Garnish with the onions and kale. COOKING GUIDE • O ven bake at 180°C for 20-25 mins.

CRISPY CHICKEN GRATIN

26 | BEYOND THE BLOCK MAGAZINE

INGREDIENTS Lucas Butchers Classic Fruity Caribbean Jerk Pork Sausagemeat Verstegen Jamaican Jerk World Grill Tinned Pineapple Slices (halved) Chilli Flakes Desiccated Coconut Parsley

METHOD • Create 30g meatballs from the sausage meat.

• Coat the meatballs with the World Grill. • Alternate the meatballs and pineapple slices until the foil tapas tray is filled. • Garnish with the chilli flakes, coconut and parsley. COOKING GUIDE • O ven bake at 180°C for 20-30 mins.

JAMAICAN JERK PORK BALLS

INGREDIENTS Pork Sausagemeat RAPS Truffle Marinade RAPS Crispy Onions Verstegen Yoghurt & Garlic Sauce Black Onion Seeds Chives

METHOD • Create 30g meatballs from the sausage meat.

• Coat the meatballs with the Marinade. • Roll the coated meatballs in Crispy Onions and shake off any excess. • Spoon around 80g of Sauce into the bottom of a foil tapas tray. • Place the meatballs on top and garnish with black onion seeds and chives. COOKING GUIDE • O ven bake at 180°C for 20-30 mins.

PORK TRUFFLE BITES

INGREDIENTS Pork Sausagemeat or Meatball Mix MRC Chinese Glaze Verstegen Sweet & Sour Sauce Tinned Pineapple Spring Onion (sliced)

METHOD • Portion the meat into 30-60g balls. • Dust lightly with the Glaze. • Place 8-10 meatballs in a foil tapas tray and cover with a layer of Sauce. • Garnish with pineapple and spring onions. COOKING GUIDE • O ven bake at 180°C for 20-30 mins.

SWEET & SOUR PORK BALLS

FOR MORE TAPAS RECIPES VISIT www.dalziel-online.co.uk/ tapas-mealkit-recipes

TOP TAPAS RECIPES | 27

Recipes Truffle Tasty

BBQ JERK TRUFFLE

RECIPES

Download the Recipes

28 | BEYOND THE BLOCK MAGAZINE

As we welcome the warmer months, meat truffles should become a staple in your counter, inspiring creativity and delight with their eye-catching appearance. Gather your team, embark on a creative adventure, and introduce these new truffles to enhance your customers’ spring and summer meal times! BRINGING YOU THE BEST FLAVOUR COMBINATIONS FOR SPRING & SUMMER!

THE TRUFFLE TRUFFLE

HONEY MUSTARD & BRIE TRUFFLE

TASTY TRUFFLE RECIPES | 29

INGREDIENTS Lucas Butchers Classic Fruity Caribbean Jerk Pork Sausagemeat Verstegen Jamaican Jerk World Grill Verstegen BBQ Sliceable Sauce Pineapple Mixed Peppers (fine dice) Red Onion (fine dice) Chilli Flakes

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. • Add a piece of Sliceable Sauce to the centre of the truffle. • Top with the peppers, onion and pineapple. • Garnish with chilli flakes. COOKING GUIDE • Oven bake at 180°C for 25-30 mins.

BBQ JERK TRUFFLE

30 | BEYOND THE BLOCK MAGAZINE

INGREDIENTS Beef Burger Meat RAPS Truffle Marinade Verstegen Yoghurt & Garlic Sauce Mushrooms Fresh Kale

METHOD • Portion the meat into 130g balls and press with the TOD 130 press to make consistent sized truffles. • Add 5% of the Marinade to the mushrooms and mix well. • Add 5% of the Marinade to the Sauce and mix well. • Spoon 1 tablespoon of the Sauce mixture into the truffle. • Top with mushrooms. • Drizzle with more Sauce (optional). • Garnish with kale. COOKING GUIDE • Oven bake at 180°C for 25-30 mins. 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. • Add a piece of Sliceable Sauce into the centre of the truffle. • Mix the vegetables and bacon. • Add a wedge of brie and fill with the vegetable and bacon mix. • Garnish with black onion seeds and fresh kale. COOKING GUIDE • Oven bake at 180°C for 25-30 mins.

THE TRUFFLE TRUFFLE

INGREDIENTS Pork Sausage Meat Verstegen Honey Mustard World Grill Verstegen Honey Mustard Sliceable Sauce Brie Bacon (diced) Red Onion (diced) Yellow Pepper (diced) Black Onion Seeds Fresh Kale

HONEY MUSTARD & BRIE TRUFFLE

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

SHOP TOD 130

TASTY TRUFFLE RECIPES | 31

Seal in and enhance flavours with the cook-in-a-bag technique, creating a range of flavour packed, restaurant quality cooked ready meals for your customers to heat and enjoy at home.

Succulent seasoned meat and vegetables in rich and flavour packed sauces, these recipes couldn’t be any easier to make when using Verstegen Sauces & Marinades and the Rational iCombi Cooking System.

Sweet & Sour Chicken

INGREDIENTS 1000g Chicken (1 inch dice)

20g Verstegen Tjap Tjoi Composition 800g Verstegen Sweet & Sour Sauce

150g Diced Red Onion 200g Diced Peppers Fresh Parsley METHOD • Season the chicken with the Tjap Tjoi Composition. • Add the vegetables and Sauce and mix well. • Place into a boilable vac bag and vacuum on 90% making sure the thickness of the bag with filling is no thicker than 2 inches to allow for even cooking. • Steam cook at 85°C for 1.5 hours. • Place into a blast chiller to cool. • Once cooled, place into a display tray or smoothwall tray for sale. COOKING GUIDE • Oven bake at 180°C for 20-25 mins or cook in a pan until piping hot.

32 | BEYOND THE BLOCK MAGAZINE

Featherblade Beef Bourguignon

INGREDIENTS 1000g Slices of Featherblade

20g V erstegen Beef Steak Spices 800g Verstegen Bourguignon Sauce 200g Chantenay Carrots 200g Shallots 100g Chestnut Mushrooms 100g Bacon Lardons Fresh Parsley METHOD • Season the slices of the featherblade with the Steak Spices. • Top and tail the carrots, peel the shallots and half the mushrooms. • Mix the steak and the vegetables in a bowl with the Sauce. • Place in a boilable vacuum bag and seal at 90% and steam cook at 85°C for around 5-6 hours or overnight. • Place into a blast chiller to cool. • Once cooled, place into a display tray or smoothwall tray for sale. COOKING GUIDE • Oven bake at 180°C for 25-30 mins.

RECIPES

Download the Recipes

For information on the Rational iCombi visit www.dalziel-online.co.uk/rational

COOKED READY MEALS | 33

Meal Kit l Kit FOILS

In our busy lives, where time often slips away, finding a wholesome evening meal can sometimes feel like a struggle. That’s where our fresh and convenient Meal Kits come in! Designed with care and thoughtfulness, these meal kits use high-quality ingredients and aim to take the stress out of mealtimes by providing everything you need in one convenient container!

STEAK NIGHT FOR TWO MEAL KIT

RECIPES

Download the Recipes

34 | BEYOND THE BLOCK MAGAZINE

CHICKEN FAJITA MEAL KIT

CHICKEN KYIVS MEAL KIT

FRESH, CONVENIENT, DELICIOUS!

MEAL KIT RECIPES | 35

INGREDIENTS Chicken Fillets (strips) Verstegen Mexican Madness World Grill Red Onion (strips) Mixed Peppers (strips) COOKING GUIDE • A dd the chicken to a wok or frying pan and cook until sealed. Add the peppers and onions and cook until soft and the meat is piping hot. MEAL KIT FOILS USED • Large Foil, 2 x Small Foil Inserts & Lid.

METHOD • Slice the red onion and place into one of the small foil inserts. • Slice the peppers and place them into one of the small foil inserts. • Coat the chicken with 20% World Grill (extra usage to coat veg when cooking) . • Place the two filled inserts into the meal kit tray. • Place the coated chicken in the middle of the meal kit tray. • Add the lid, label and display.

CHICKEN FAJITAS

INGREDIENTS 2 x Beef Steaks (of your choice) Verstegen Pepper Micro Sauce COOKING GUIDE • Remove the insert and bake the

METHOD • Select two side dishes for the two small inserts. • Place the two filled inserts into the meal kit tray. • Place the steaks in the middle of the meal kit tray. • Add the Micro Sauce. • Add the lid, label and display. SUGGESTED SIDES • Tenderstem Broccoli and Potatoes Wedges.

vegetables at 180°C for approximately 20-30 mins. Fry the steaks on a high heat until the desired temperature is reached. Rest for 5 mins. Heat the Micro Sauce as instructed on the pack. MEAL KIT FOILS USED • Large Foil, 2 x Small Foil Inserts & Lid.

STEAK NIGHT FOR TWO

INGREDIENTS 2 x Chicken Fillets Lucas Garlic Butter Florets or

METHOD • Make a pocket in the chicken fillets and stuff with 2–3 Garlic Butter Florets. • Make up the Batter Mix, coat the chicken and shake off any excess. • Add the chicken to the Crumb and coat, shaking off any excess. • Select two side dishes and fill the two small inserts. • Add the filled inserts into the meal kit tray and place the kyivs in the centre. SUGGESTED SIDES • Honey & mustard carrots and cheesy mash.

Verstegen Garlic Sliceable Sauce Lucas Garlic & Herb Easicoater Verstegen Batter No6 or Batter & Shake COOKING GUIDE • Remove the inserts and bake the Kyivs at 180°C for approximately 20-30 mins. Cook the sides and serve. MEAL KIT FOILS USED • Large Foil, 2 x Small Foil Inserts & Lid.

CHICKEN KYIVS

Just pop out the inserts, spread the meat or vegetables on the largest tray, and bake in the oven for a perfect meal. Enjoy! THESE TWO AND THREE PART FOIL TRAYS WITH LIDS ARE A FANTASTIC CHOICE FOR YOUR MEAL KITS!

1. LID - 293x193mm 2. LARGE FOIL - 293x193x50mm 3. LARGE FOIL INSERT - 674ml 4. SMALL FOIL INSERT - 400ml

SHOP MEAL KIT FOILS

36 | BEYOND THE BLOCK MAGAZINE

Sundries

Top and bottom attachments for creating wavy & twisted kebabs.

Bottom attachments for creating larger meat & vegetables kebabs.

Bottom attachments for creating kofta style minced kebabs and meat & vegetables kebabs.

Save Time & Labour MAKE DELICIOUS KEBABS & KOFTAS IN A FRACTION OF THE TIME WITH THE SYSTEM B MYBROCH’ PRODUCTION KEBAB MAKING MACHINE.

This machine is three times faster than making kebabs by hand , producing over 55 kg per hour and accommodating up to 200 skewers in the skewer bins. Made from robust materials, the MyBroch’ Kebab Maker ensures durability and is easy to clean. With three included attachments, you can create a wide variety of kebabs and koftas!

Call Dalziel Sundries on 0121 486 4500 to find out more or contact the Retail Development Team to book a demonstration. (You can find the RDT contact numbers on page 2)

SYSTEM B MYBROCH’ | 37

Offer a collection of heartfelt dishes that will impress Mum and that the whole family will love. #MothersDay2025 MOTHERS’ DAY 30th March 2025

Great British Beef Week, organised by Ladies in Beef, celebrates the great quality and excellent environmental credentials of British beef. #GreatBritishBeefWeek25 BRITISH BEEF WEEK 23rd - 30th April 2025

NATIONAL BUTCHERS WEEK 3rd - 9th March 2025

EASTER SUNDAY 20th April 2025

This week-long event celebrates the skills and importance of local butchers. The perfect opportunity to showcase your expertise and quality produce. #NationalButchersWeek

CARAMELISED ONION EASY ROAST PORK FILLET

Honour and celebrate Pigs in Blankets. They’re not just for Christmas! #PigsInBlankets PIGS IN BLANKETS DAY 24th April 2025

Celebrate Easter with a delicious Sunday lunch and offer dishes to please everyone. #Easter2025

Celebrate England’s national day. #StGeorgesDay ST. GEORGE’S DAY 23rd April 2025

STEAK NIGHT FOR TWO

Celebrating a delicious British tradition. #britishpieweek BRITISH PIE WEEK 3rd - 9th March 2025

ITALIAN STYLE PORCHETTA

38 | BEYOND THE BLOCK MAGAZINE

National Hot Dog Day in July celebrates a summertime staple in a bun! #NationalHotDogDay NATIONAL HOT DOG DAY 16th July 2025

PERI CHICKEN TRIO

Celebrate the arrival of summer on May Day by dancing around the May Pole. Let’s hope for sunny skies and BBQ weather! #MayBankHoliday EARLY MAY BANK HOLIDAY 5th May 2025

Make the most of the last of the summer sunshine on the August Bank Holiday. #SummerBankHoliday SUMMER BANK HOLIDAY 25th August 2025

The week aims to encourage more people to become BBQ masters as they spend time outdoors and enjoy a meal with their loved ones. #NationalBBQWeek NATIONAL BBQ WEEK 26th May - 1st June 2025

This time of year brings brighter days and longer evenings! Celebrate outside by enjoying delicious food in the sunshine! #SpringBankHoliday SPRING BANK HOLIDAY 26th May 2025

JAMAICAN JERK FOOTLONGS

Beautiful burgers all day long! #NationalBurgerDay NATIONAL BURGER DAY 21st August 2025

Treat Dads to something extra special this Father’s Day. #Fathersday2025 FATHERS’ DAY 15th June 2025

HONEY & HARISSA CHICKEN SHARING KEBABS

CARAMELISED ONION SAUSAGE SPIRALS

SHAWARMA BURGERS

Key Dates from March to September PLANNING YOUR PROMOTIONAL STRATEGY: As we enter the warmer months between March and September, butchery businesses have a fantastic opportunity to boost sales. Food awareness days and events provide an excellent chance to boost sales through strategic promotions, showcase your products, and connect with the community! This period is packed with important dates that can provide great opportunities to increase customer spending. Let’s get creative and outline some key promotional dates that are sure to elevate your sales!

KEY DATES | 39

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