Beyond the Block Magazine Ed 2

Our Autumn/Winter edition of the Beyond the Block magazine features a selection of new products, seasonal recipes, merchandising ideas, and equipment tailored for retail butchery. It’s all designed to help you attract customers and maximise sales this season!

ISSUE 02 | SEPTEMBER 2025

Bringing innovative ideas & fresh inspiration to retail butchers!

Welcome... to the exciting world of Beyond the Block! We’re not just celebrating our incredible journey, we’re honoured and proud to be named Best Butchery Supplier 2025 at the British Butchery Awards! A heartfelt thank you goes out to each and every one of you who supported us with your votes!

For 18 years, our commitment to innovation has helped butchers stand out in a competitive landscape. With trusted brands like Prime Cuts, Sauce-It with Verstegen, and Real Flavour with RAPS, we’re dedicated to continually bringing fresh ideas to the retail butchery industry.

Our Autumn/Winter edition features a selection of new products, seasonal recipes, merchandising ideas, and equipment tailored for retail butchery. It’s all designed to help you attract customers and maximise sales this season!

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,

West Midlands & North Wales Tel: 07778 461729

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

Peter Harrison Scotland & North East Tel: 07717 896512

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

Jack Andrews Greater London & South East Tel: 07884 607250

Aberdeen Bellshill

Stockport Nottingham

Newbury Exeter Ashford

01224 723 550

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

01698 749 595 Newcastle 0191 496 2680 Chorley 01257 226 000 Leeds 01977 210 230

West Midlands

Newport Haverhill

Manchester

dalziel-online.co.uk/BeyondTheBlock

NEW Rolly Meatball Maker!

Let’s Cook

The NEW Let’s Cook point-of-sale branding features seven delicious Value-Added Products, complete with recipes.

Designed to save valuable time, Rolly produces perfectly uniform meatballs every time!

Chicken Melts

Money Making Mince recipes Turn seasoned mince into money-making meals! Experiment with flavours to create your best- selling mince products.

Kebabs

Three delicious filled chicken fillet recipes all with fresh ingredients. Quick, restaurant quality meals at home.

These giant King Kebabs are always irresistible and always in season!

Perfect Pies Luxury Meat Pie recipes offer traditional and new flavours for your customers to enjoy. Let’s Cook

Pastry Let’s Cook Our pastry recipes aren’t just delicious, they’re incredibly profitable too!

NEW Peppered Steak Gravy Mix

Easy Carve Roasts These Easy Carve Roasts make enjoying a traditional roast dinner at home simple and delicious.

32 NEW from RAPS Shanghai Marifix - a convenient, oil-free marinade featuring visible vegetables, perfect for quick meat stir-fry prep! Plus Smoky Chipotle Magic Marinade. Key Dates September to March This is your chance to highlight your business, elevate your sales and capture the seasonal demand.

JOIN US

ON OUR

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FACEBOOK GROUP

Quick Fry Meal Kits

Festive Party Food Packs Prepped and perfectly packaged, our Party Food Packs & Festive Tapas Recipes make entertaining easy!

MEAL KITS

Fast. Fresh. Flavourful. Everything you need to create a mouthwatering meal in minutes. Plus we also offer labels!

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

CONTENTS | 03

Let’s Cook

CAJUN CHICKEN

INGREDIENTS

2 Chicken Fillets (180-200g per fillet)

300g Dalziel Cajun Sauce Verstegen DS Binder Dalziel Cajun Spice

CAJUN CHICKEN Seasoned chicken fillets topped with a rich roasted red pepper and fruity sauce.

Sweetcorn (tin, drained) Red & Green Peppers (diced)

METHOD • Season the chicken with a light dusting of the Dalziel Cajun Spice and a sprinkle of the Binder. • Place two chicken fillets into a smoothwall foil tray and spoon over the Sauce. • Mix the sweetcorn with the peppers. • Sprinkle the mixed vegetables on top to garnish. COOKING GUIDE • Oven cook at 180°C for approx 25-30 mins.

These two ‘Let’s Cook’ ready- to-cook chicken meals are quick to make and sure to sell!

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

with

04 | BEYOND THE BLOCK MAGAZINE

Chicken in Sauce Tender chicken fillets, perfectly seasoned and topped with a rich, flavourful sauce. Packed in handy oven-ready foil trays, these two tasty recipes offer your customers easy, gourmet meals at home.

RECIPES

Download the Recipes

CHICKEN ROYALE

INGREDIENTS

2 Chicken Fillets (180-200g per fillet) 1/2 Leek (halved & thinly sliced) 200g Verstegen Gratin Sauce Verstegen Spicemix for Chicken Verstegen DS Binder Verstegen Rotterdam Decoration Blend Cheddar Cheese (grated) METHOD • Season the chicken with a light dusting of the Spicemix for Chicken and a sprinkle of the Binder. • Place the leeks into the base of a smoothwall foil tray. • Place two chicken fillets on top and spoon over the Sauce. • Sprinkle over the grated cheese and garnish with Decoration Blend. COOKING GUIDE • Oven cook at 180°C for approx 25-30 mins.

CHICKEN ROYALE Seasoned chicken fillets with creamy gratin sauce, leeks, and melted cheese. Comfort in every bite.

LET’S COOK CHICKEN IN SAUCE | 05

Let’s Cook

Turn everyday meals into memorable moments.

06 | BEYOND THE BLOCK MAGAZINE

Our eye-catching Let’s Cook point-of-sale branding is designed to do exactly that. With a premium design and clear messaging, it captures attention and invites customers to pause, browse, and buy. These quick and easy ready-to-cook meals offer convenience, and when coupled with great-value multi-buy deals, they’re hard to resist. With the Let’s Cook brand, you can increase basket spend and offer your customers quality, affordable meals they’ll come back for week after week. GREAT MERCHANDISING DRIVES IMPULSE BUYS & BOOSTS SALES.

LET’S COOK POS | 07

Let’s Cook labels are available in seven delicious chicken and meatball meal options. To support in-store promotions, we also offer two matching multi-buy stickers: 2 for £12 and 2 for £14.

1. Spanish Chicken 2. Chicken Al Fungi 3. Honey Mustard Chicken Breasts 4. Cajun Chicken 5. Chicken Royale 6. Italian Herb & Tomato Meatballs 7. New York Deli Meatballs

LET’S COOK: 90x90mm square MULTI-BUY: 30mm round

08 | BEYOND THE BLOCK MAGAZINE

Let’s Cook

Turn everyday meals into memorable moments.

A versatile impulse chiller/freezer is the perfect way to catch your customers’ attention with the Let’s Cook Range!

PRODUCT FEATURES  Easily switchable between cooler and freezer  Temperature Class 3M1/3L1  Glass sides for better presentation of products  Sliding glass lids  LED interior light  Impressive storage space  Ventilated cooling  Castors with brake SIZES  100x100x92cm, 150x100x92cm, 200x100x92cm, 250x100x92cm (External Dimension - WxDxH)

Designed with flexible cooling and freezing options, generous storage capacity, and a strikingly elegant appearance, this unit is perfect for promoting impulse buys. The unit features interior LED lighting and four glass sides with sliding lids, ensuring excellent product visibility that entices customers. Fitted with castors and brakes, it can be conveniently moved and positioned for optimal impact.

RECIPES

Call Dalziel Sundries on 0121 486 4500 to find out more about the impulse chiller/freezer and to order Let’s Cook product and multi-buy labels. Or shop online at www.dalziel-online.co.uk/Lets-Cook

Download the Let’s Cook Recipes

LET’S COOK POS | 09

The NEW Rolly Meatball Maker from System B is an innovative tool for butchers, delivering speed, efficiency, and consistency.

Designed to save valuable time, Rolly produces perfectly uniform meatballs every time!

SWEET & SOUR PORK BALLS TAPAS Made with the 10g INSERT

10 | BEYOND THE BLOCK MAGAZINE

NEW

BUY NOW!

ITALIAN HERB & TOMATO MEATBALLS Made with the 20g INSERT

The three interchangeable inserts create 10g, 20g, and 40g meatballs and are perfect for producing Tapas Meatballs, Regular Meatballs and larger Stuffing Balls.

10 GRAMS

20 GRAMS

40 GRAMS

6 MEATBALLS

5 MEATBALLS

4 MEATBALLS

Built with the same durability and reliability that System B is known for, this robust machine is also easy to clean, making it a practical and long-lasting addition to any butcher’s workspace. 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)

CRANBERRY & PINK LADY STUFFING BALLS Made with the 40g INSERT

SYSTEM B ROLLY - MEATBALL MAKER | 11

Our Chicken Melt recipes bring gourmet meals to your customers with ease. Each foil tray features a deliciously seasoned chicken fillet filled with fresh ingredients. Just pop it in the oven for a quick, restaurant quality meal at home. EASY, DELICIOUS, RESTAURANT QUALITY MEALS AT HOME.

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

TRIM THE CHICKEN FILLET: Carefully remove the inner fillet from a boneless chicken breast and trim any excess fat to ensure a clean cut. CREATE A POCKET: Create a pocket in the chicken breast lengthwise, creating an area for filling. COAT WITH WORLD GRILL: Coat the pocket with the Verstegen World Grill. STUFF: Place the filling ingredients in the pocket. FINISH & SECURE: Finish by coating the outside of the chicken with Verstegen World Grill and secure the filling with a looped skewer.

PESTO CHICKEN MELT

GYROS CHICKEN MELT

CHOOSE YOUR FLAVOUR!

PESTO CHICKEN MELT VERSTEGEN WORLD GRILL: Verstegen Pesto World Grill FILLING:

Mozzarella, Tomato & Basil GYROS CHICKEN MELT VERSTEGEN WORLD GRILL: Verstegen Greek Passion World Grill FILLING: Halloumi & Tomato ITALIAN CHICKEN MELT VERSTEGEN WORLD GRILL: Verstegen Cielo Rosso World Grill FILLING: Mozzarella, Tomato & Basil

ITALIAN CHICKEN MELT

Download the Recipes RECIPES

12 | BEYOND THE BLOCK MAGAZINE

Chicken Melts COOK AT HOME CHICKEN MELTS | 13

Product Recipes Mince Money Making

14 | BEYOND THE BLOCK MAGAZINE

Experiment with flavours to create your own best-selling mince product. With a little creativity and planning, you’re not just making meals, you’re offering dishes your customers will love and share. TURN SEASONED MINCE INTO MONEY MAKING MEALS!

MONEY MAKING MINCE PRODUCTS | 15

Try our simple, tasty, and profitable ready-to-cook mince recipes...

INGREDIENTS Beef Burgermeat (we used Lucas Butchers Classic Beef & Onion Burger Mix) Verstegen Chimichurri Sliceable Sauce Verstegen Argentina Fire World Grill Verstegen Crispy Onion Fresh Parsley

METHOD • Portion the meat into 150g balls. • Insert 20g of Sliceable Sauce into the centre of each ball and seal. • Place the filled balls into the System B IPLI presser and press to make consistent sized gill melts. • Brush all over with World Grill. • Roll the edges in the crispy onions. • Garnish with fresh parsley. COOKING GUIDE • Oven cook at 180°C for 20 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. • Top with three Mozzarella Pearls and Sweet Red Drop Peppers. • Garnish with Spice Mix and a small spring of rosemary. COOKING GUIDE • Oven cook at 180°C for 25-30 mins.

SMOKY PAPRIKA BEEF GRILL MELTS

INGREDIENTS Lucas Sundried Tomato Pork Sausagemeat Verstegen Chimichurri Sliceable Sauce Verstegen Pesto World Grill Mozzarella Pearls Sweet Red Drop Peppers (small Italian Peppers from a jar) Verstegen La Spezia Spice Mix Del Mondo Rosemary

MEDITERRANEAN PESTO TRUFFLE

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

Download the Recipes RECIPES

Available to order online and from your local Depot.

16 | BEYOND THE BLOCK MAGAZINE

INGREDIENTS 2kg Pork Trim 1kg Beef Trim 1pk Lucas Meatball Binder Mix Verstegen Sea Salt & Lampong Pepper World Grill 450g Red Onions (fine dice) 250g Cheddar Cheese (grated) Verstegen Decoration Mix France

METHOD • Mince the pork & beef trim through a 5mm plate. • Add the Meatball Binder to the meat and blend thoroughly. • Add the onions and cheese and mix well to distribute the ingredients evenly. • Shape into 600g logs and coat with World Grill. • Garnish with Decoration Mix. COOKING GUIDE • Wrap in foil and oven cook at 180°C for 55-60 mins. Making sure an internal temperature of 72°C is reached.

SAVOURY MEATLOAF

MONEY MAKING MINCE PRODUCTS | 17

LAMB SHAWARMA KING KEBAB

HOT HONEY CHICKEN KING KEBAB

BEEF

SHASHLIK

KING KEBAB

18 | BEYOND THE BLOCK MAGAZINE

Download the Recipes RECIPES

From the bold spices of Indian Shashlik to the aromatic flavours of Turkish Shawarma and sweet spice of Hot Honey Chicken Kebabs, these huge 250g skewers are bursting with flavour. Get your customers grilling, sharing, and enjoying every bite. With King Kebabs, every meal feels like a celebration! KEBABS AREN’T JUST FOR SUMMER - THEY’RE A YEAR-ROUND FAVOURITE! Kebabs

LAMB SHAWARMA KING KEBABS

BEEF SHASHLIK KING KEBABS

HOT HONEY CHICKEN KING KEBABS

INGREDIENTS 3.7kg Lamb Trim

INGREDIENTS Beef Rump (cubed) RAPS Tandoori Magic Marinade Parsley METHOD

INGREDIENTS Chicken Breast (cubed) RAPS Honey Harissa Magic Marinade Red & Green Peppers (small dice) METHOD

Lucas Butchers Classic Shawarma Burger Mix RAPS Shawarma Magic Marinade Black Onion Seeds

• Cube the beef into 2 inch chunks. • Coat the beef with Magic Marinade. • Thread 250g of beef on skewers or use the System B MyBroch’ Production Kebab Making Machine. • Garnish with parsley. COOKING GUIDE

• Cube the chicken into 2 inch chunks. • Coat the chicken with Magic Marinade. • Thread 250g of chicken on skewers or use the System B MyBroch’ Production Kebab Making Machine. • Garnish with peppers. COOKING GUIDE

METHOD • Mince the lamb trim twice through a 5mm plate. This guarantees a consistent texture. • A dd the Burger Mix to the minced lamb and make as per the packed instructions (no water). • Portion the seasoned lamb mince into 250g and chill to firm up. • Form the king kebabs. We used the System B MyBroch’ Production Kebab Making Machine.

• O ven cook at 180°C for 20-30 mins. Or pop on the BBQ or under the Grill.

• Brush with the Magic Marinade. • Garnish with black onion seeds. COOKING GUIDE • O ven cook at 180°C for 20-30 mins. Or pop on the BBQ or under the Grill.

These King Kebabs were made using the System B MyBroch’ Kebab Making Machine. 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). Scan to see the Kebab Machine in action!

KING KEBABS | 19

Pa Let’s

Cook

Fill your customers’ kitchens with the irresistible smell of freshly baked meat pastry products. Our new ready-to-cook pastry recipes offer unbeatable convenience and rich, satisfying savoury flavours, while turning your counter display into a mouthwatering showcase.

MEDITERRANEAN CHICKEN EN CROÛTE

20 | BEYOND THE BLOCK MAGAZINE

stry .

WILD GARLIC & PORK LATTICE

STEAK & PEPPERCORN PUFFS

LET’S COOK PASTRY | 21

These Pastry recipes are not only delicious but also highly profitable!

Steak & Peppercorn Puffs

INGREDIENTS 60g Beef Fillet Tails 15g Verstegen Pepper

METHOD • Season the beef lightly with the Spices. • Place the seasoned beef in the centre of the pastry square. • Lay a slice of the Sliceable Sauce over the top. • Fold each corner into the centre and use water to stick the pastry. • Brush all over with the World Grill. • Garnish with Decoration Blend. COOKING GUIDE • Oven cook at 180°C for 25-30 mins.

Sliceable Sauce Verstegen Beef Steak Spices

Verstegen Sea Salt & Lampong Pepper World Grill Puff Pastry Squares 6x6” Verstegen Decoration Blend France

Wild Garlic & Pork Lattice

INGREDIENTS 150g Pork Sausagemeat 20g Verstegen Garlic

METHOD • Shape the sausagemeat around the slice of Sliceable Sauce. • Mold into an oval shape. • Brush the sausagemeat with the Magic Marinade. • Add the pastry and trim off any excess. • Brush all over with the World Grill. COOKING GUIDE • Oven cook at 180°C for 25-30 mins.

Sliceable Sauce RAPS Wild Garlic Magic Marinade Puff Pastry Lattice Verstegen Sea Salt & Lampong Pepper World Grill

22 | BEYOND THE BLOCK MAGAZINE

Mediterranean Chicken en Croûte

INGREDIENTS 180g Chicken Fillets 30g Pork Sausagemeat 15g Verstegen Chimichurri

METHOD • Create a small inverted ‘T’ shaped pocket in the chicken fillet. • Stuff the chicken with Sliceable Sauce and then seal the pocket with sausagemeat. • Top with the pasty. • Brush all over with World Grill. COOKING GUIDE • Oven cook at 180°C for 25-30 mins.

Sliceable Sauce Verstegen Pesto World Grill Puff Pastry Lattice

Download the Recipes RECIPES

LET’S COOK PASTRY | 23

Let’s Cook

PIES Perfect

BURGUNDY COTTAGE PIE

SPANISH CHICKEN & CHORIZO PIE

24 | BEYOND THE BLOCK MAGAZINE

Tender meat and vegetables in a rich, comforting sauce encased in buttery pastry and topped with puff pastry or with a soft yet crunchy topping. Every bite is warm, hearty, and full of flavour. Treat your customers to flavour packed, indulgent, deep-filled luxury pies. Discover new flavours like the Crispy Chicken Tikka Pie, tender chicken tikka in a Scotch Pie shell, topped with a crispy onion bhaji mix. Or enjoy comforting classics in Scotch Pie shells like Ham with Honey Mustard or traditional Cottage Pie. LUXURY MEAT PIES

HAM & HONEY MUSTARD PIE

CHICKEN, MUSHROOM & BACON PIE

CRISPY CHICKEN TIKKA PIE

Download the Recipes RECIPES

PERFECT PIES | 25

Spanish Chicken & Chorizo Pie

Chicken, Mushroom & Bacon Pie

10g Verstegen DS Binder Verstegen Cielo Rosso World Grill Verstegen Rotterdam Decoration Blend

Verstegen Sea Salt & Lampong Pepper World Grill Verstegen Rotterdam Decoration Blend Pie Bases (of your choice) Pie Lids (of your choice)

INGREDIENTS 800g Chicken (diced)

INGREDIENTS 800g Chicken (diced) 200g Bacon (small dice) 800g Verstegen Mushroom Sauce 10g Verstegen DS Binder

200g Chorizo (small dice) 200g Chickpeas (drained) 800g Verstegen Spiced Tomato Sauce

Pie Bases (of your choice) Pie Lids (of your choice)

METHOD • Add the chicken, chorizo and chickpeas to a bowl, dust with the Binder and gently fold in the Sauce.

METHOD • Add the chicken and bacon to a bowl, dust with the Binder and gently fold in the Sauce.

• Fill your desired pastry cases and add the lids. • Brush the top of the pies with the World Grill. • Garnish with Decoration Blend. COOKING GUIDE • Oven cook at 180°C for 30-40 mins.

26 | BEYOND THE BLOCK MAGAZINE

Burgundy Cottage Pie

INGREDIENTS Chicken Fillets (small dice) Lucas Tikka Pie & Pasty Mix Verstegen Tandoori World Grill Verstegen Decoration Blend France Onion Bhaji (small dice) Lucas Tandoori Easicoater Scotch Pie Shells METHOD • Make up the chicken Pie & Pastry Mix, following the packet instructions. • Fill the pastry shells with the mix. • Coat the bhaji with a small amount of the World Grill. • Top the pie with the bhaji mix and garnish with Easicoater and Decoration Blend. COOKING GUIDE • Oven cook at 180°C for 20 mins. Crispy Chicken Tikka Pie

INGREDIENTS 1kg C ooked Ham Ends (diced & shredded) 200g Red Onion (fine dice) 700g Verstegen Honey & Mustard Sauce Verstegen DS Binder Ham & Honey Mustard Pie

INGREDIENTS Minced Beef

Carrots (small dice) Shallots (small dice) Verstegen DS Binder

Verstegen Beef Steak Spices Verstegen Burgundy Sauce Lucas Potato Topping Mix Verstegen Decoration Blend France Scotch Pie Shells METHOD • Season the beef lightly with the Spices and dust with the Binder. • Mix the mince and Sauce, 50/50 ratio. • Add 150g of vegetables per 500g of mince and Sauce mixture. • Fill the pastry shells with the mix. • Top the pie with potato and garnish with Decoration Blend. COOKING GUIDE • Oven cook at 180°C for 20-25 mins.

Lucas Potato Topping Mix Cheddar Cheese (grated)

Black Onion Seeds Scotch Pie Shells

METHOD • Add the ham and onion to a bowl and dust with the Binder. • Add the Sauce and combine. • Fill the pastry shells with the mix. • Mix the cheese with the potato topping. • Top the pie with potato mix and garnish with black onion seeds. COOKING GUIDE • Oven cook at 180°C for 20-25 mins.

PERFECT PIES | 27

THE ULTIMATE STEAK PIE RECIPE Beef Meat (90vl) 4.95kg Cold Water 3.60kg Lucas Peppered Steak Gravy Mix 0.45kg Total 9.00kg

These Peppered Steak Pies were made using the Rational Cooking Systems. Scan the QR Code or call Dalziel Sundries on 0121 486 4500 to find out more.

28 | BEYOND THE BLOCK MAGAZINE

Deliciously creamy and indulgently rich, this gravy bursts with bold peppery and savoury notes. Visibly speckled with cracked black pepper, it not only tastes incredible but looks irresistible too. Paired with large, succulent chunks of steak, it’s a combination that’s hard to beat. PEPPERED STEAK GRAVY MIX NEW

NEW LUCAS PEPPERED STEAK PIE MIX | 29

Roasts Easy Carve

EASY CARVE LEMON PEPPER PORK ROAST

EASY CARVE MINT & ROSEMARY LAMB ROAST

30 | BEYOND THE BLOCK MAGAZINE

These Easy Carve Roasts make enjoying a traditional roast dinner at home simple and delicious. Each one is expertly prepared, seasoned, and marinated for rich flavour and effortless carving. Perfect for sharing, they let your customers focus on quality time together and great food.

Easy Carve Lemon Pepper Pork Roast

INGREDIENTS Whole Leg & Chump of Lamb Verstegen Royal Mint & Rosemary World Grill Roasting Bands METHOD • R emove the h-bone and lamb shank from the lamb leg and chump. • R emove the topside muscle and all inner bones. • Trim any large pockets of fat and gristle, turn it onto its cut side and secure tightly with roasting bands. The uniform shape makes slicing easier. • C oat the lamb with World Grill. COOKING GUIDE • O ven cook at 180°C for 25 mins per 500g plus an extra 25 mins for medium. Easy Carve Mint & Rosemary Lamb Roast

INGREDIENTS 1.7kg Whole Chicken 315g Lucas Butchers Classic Hot Spanish Style Sausagemeat 40g Chorizo (diced & sliced) Verstegen Spanish Harbour World Grill Roasting Bands METHOD • Carefully remove the breasts from the chicken to create a boneless crown. Once removed from the bone, trim away any excessive skin, fat, and gristle. • Create the stuffing by mixing the sausagemeat and diced Chorizo. • Stuff the chicken with 350g of stuffing mix and secure with roasting bands. • Brush with World Grill and garnish with Chorizo slices. COOKING GUIDE • O ven cook at 180°C for 35 mins per 500g plus an extra 35 mins. Easy Carve Spanish Chicken Crown Roast

INGREDIENTS 2kg Rib End Pork Loin (boneless) 40g RAPS Lemon Pepper Seasoning Roasting Bands Lemon Slices METHOD

• R emove the rind and any excess fat and gristle from the pork. If the tail end is overly long, trim it to a more manageable size. • E venly coat the pork loin with the Seasoning (usage 20g per kilo). • S ecure the pork with roasting bands. • G arnish with halved lemon slices. COOKING GUIDE • O ven cook at 180°C for 35 mins per 500g plus an extra 35 mins.

Download the Recipes RECIPES

If you like the look of the Giesser PremiumCut Carving Knife & Fork Set in Spicy Orange, call Dalziel Sundries on 0121 486 4500 to order.

EASY CARVE SPANISH CHICKEN CROWN ROAST

EASY CARVE ROASTS | 31

Shanghai Beef Stir-fry NEW

Tender beef strips, colourful vegetables, and the bold, savoury-sweet flavours of Shanghai come together in a sizzling stir-fry. It’s a feast for the senses, delivering a rich, comforting taste in every bite. A delicious addition to your customers’ kitchen adventures!

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

Shanghai Marifix

Combine one 800g pack of RAPS Shanghai Marifix with 2kg of beef stir-fry strips and mix well. A convenient, oil-free marinade featuring visible vegetables, perfect for quick meat stir-fry prep!

32 | BEYOND THE BLOCK MAGAZINE

Smoky Chipotle Pork Sizzlers NEW Thin-cut pork collar steaks, marinated to perfection in RAPS Smoky Chipotle Magic Marinade. Smoky, bold, and bursting with taste, these juicy, tender sizzlers are ready to grill or fry in minutes. Fast, flavourful and impossible to resist!

NEW FLAVOURS FROM RAPS | 33

MEAL KITS Looking for quick and tasty meal ideas for your customers? Our Quick Fry Meal Kits have got you covered!

RECIPES

Download the Recipes

CHILLI, LEMON & Coriander Chicken MEAL KIT

Sweet & Sour Chicken MEAL KIT

34 | BEYOND THE BLOCK MAGAZINE

Each kit comes with marinated meat, freshly chopped vegetables, and a rich, flavourful sauce, everything you need to create a mouthwatering meal in minutes.

COOKING COULDN’T BE EASIER WITH THESE THREE SIMPLE STEPS!

STEP 1. Sear the meat

STEP 2. Toss in the vegetables

STEP 3. Finish with the sauce & simmer for 3-5mins

Serve with rice or noodles for a satisfying meal that’s ready in no time!

Sticky Oriental Pork MEAL KIT

QUICK FRY MEAL KITS | 35

CHILLI, LEMON & Coriander Chicken MEAL KIT INGREDIENTS Chicken (diced) Verstegen Lemon & Coriander Sauce Verstegen Ginger Lemon & Chilli World Grill Red Onion (diced) Mixed Peppers (diced) Lemon (thinly sliced & halved) METHOD • Spoon 300g of Sauce into a large foil insert and place in the tray. • Coat the chicken with 10% World Grill (extra usage to coat veg when cooking) . • Place 400g of the chicken and 250g of the red onion and peppers into the tray.

• Garnish the Sauce with lemon. • Add the lid, label and display.

Sticky oriental Pork MEAL KIT INGREDIENTS Pork Leg or Loin (diced) Verstegen Ketjap Sauce Verstegen Chinatown World Grill Red Onion (diced) Mixed Peppers (diced) Spring Onion (thinly sliced) METHOD • Spoon 300g of Sauce into a large foil insert and place in the tray. • Coat the pork with 10% World Grill (extra usage to coat veg when cooking) . • Place 400g of the pork and 250g of the red onion and peppers into the tray. • Garnish the Sauce with the spring onions. • Add the lid, label and display.

36 | BEYOND THE BLOCK MAGAZINE

MEAL KIT

These labels are designed to build a recognisable brand, encourage impulse buys, and grow with your range over time.

The handy QR code makes cooking easy, with clear, step-by-step instructions your customers can follow in minutes. Size: 50x100mm, 1,000 per roll

Call Dalziel Sundries on 0121 486 4500 to order Quick Fry Meal Kit labels.

Sweet & Sour Chicken MEAL KIT

INGREDIENTS Chicken (diced)

Verstegen Sweet & Sour Sauce Verstegen Chinatown World Grill Red Onion (diced) Mixed Peppers (diced) Pineapple Rings (quartered) Spring Onion (thinly sliced) METHOD • Spoon 300g of Sauce into a large foil insert and place in the tray. • Coat the chicken with 10% World Grill (extra usage to coat veg when cooking) . • Place 400g of the chicken and 250g of the red onion and peppers into the tray. • Garnish the Sauce with the pineapple and spring onion. • Add the lid, label and display.

QUICK FRY MEAL KITS | 37

Party Festive

38 | BEYOND THE BLOCK MAGAZINE

Food Packs

With the festive season approaching, it’s the perfect time to offer your customers delicious, easy-to-prepare party food that takes the stress out of entertaining!

Make entertaining easy. Start with vibrant charcuterie boards, featuring home-cured meats, savoury cheeses, and olives. Then add a selection of bite-sized favourites such as mini sausage rolls, pork pies,

Scotch eggs and mini sausages. Perfect to get the party started!

Round it out with a range of Festive Tapas finger foods, Mini Pork & Cranberry Christmas Puddings, classic Honey Mustard Pigs in Blankets, Smokey Texan Rolls, Chicken & Black Pudding Melts and Hot Honey Chicken Bites. With everything prepped and packaged for convenience, Party Food Packs make it easy for your customers to serve up an impressive spread with no fuss!

Download the Recipes RECIPES

PARTY FOOD | 39

INGREDIENTS Lucas Butchers Classic Hot Honey Chicken Sausagemeat Streaky Bacon (halved) Pineapple Rings (eights) Sweet Red Drop Peppers (small Italian Peppers from a jar) Chilli Flakes Parsley

METHOD • Portion the chicken Sausagemeat into 30g balls and flatten into sliders. • Wrap each slider with half a slice of bacon. • Add 5 sliders to a foil tapas tray. • Add the pineapple on top. • Garnish with peppers, parsley and chilli flakes. COOKING GUIDE • Oven cook at 180°C for 15-20 mins.

HOT HONEY CHICKEN BITES

INGREDIENTS Pigs in Blankets Verstegen Honey Mustard World Grill Black Onion Seeds

METHOD • Make the pigs in blankets. • Brush all over with the World Grill. • Add 8 pigs to a foil tapas tray and garnish with black onion seeds. COOKING GUIDE • Oven cook at 180°C for 15-20 mins.

HONEY MUSTARD PIGS IN BLANKETS

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

40 | BEYOND THE BLOCK MAGAZINE

INGREDIENTS Lucas Butchers Classic Cranberry & Rosemary Sausagemeat Verstegen Sea Salt & Lampong Pepper World Grill Verstegen Decoration Blend France Verstegen Pink Pepper Berries Cranberry Sauce Puff Pastry Spring Loaded, Flower Shaped Pastry Cutter

METHOD • Add a layer of cranberry sauce to the base of a tapas tray. • Create 20g sausagemeat balls. • Coat the balls with World Grill. • Add 6 sausagemeat balls to a foil tapas tray. • Cut the pastry shape and add to the top. • Sprinkle with the Decoration Blend. • Top with a pink pepper berry. COOKING GUIDE • Oven cook at 180°C for 20-30 mins.

MINI PORK & CRANBERRY CHRISTMAS PUDDINGS

INGREDIENTS Chicken Inner Fillets Verstegen Peppercorn Sliceable Sauce (small slices) Verstegen French Garden World Grill Black Pudding (small slices) Parsley

METHOD • Coat the chicken with the World Grill. • Layer the chicken, black pudding and Sliceable Sauce into the foil tapas tray. • Garnish with parsley. COOKING GUIDE • Oven cook at 180°C for 20-30 mins.

CHICKEN & BLACK PUDDING MELTS

INGREDIENTS Lucas Smokehouse Smokey Maple & Chilli Beef Sausagemeat Smoked Streaky Bacon Verstegen Argentina Fire World Grill Verstegen Decoration Blend France RAPS Crispy Onions Looped Skewers

METHOD • Lay 5 strips of bacon on a board. • Add the sausagemeat on top of each. • Tightly roll up each strip.

• Coat with World Grill. • Secure with skewers.

• Place 5 rolls in a foil tapas tray. • Garnish with crispy onions and Decoration Blend. COOKING GUIDE • O ven cook at 180°C for 20-30 mins.

SMOKEY TEXAN ROLLS

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

These two and three part foil

trays with lids are perfect for Party Food Packs!

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

Foil - 255x54x23mm Lid - 255x54mm

PARTY FOOD | 41

NATIONAL CURRY WEEK 9th - 15th October 2025

The national celebration of the diverse and delicious food that Britain produces. #BritishFoodFortnight BRITISH FOOD FORTNIGHT 26th September - 12th October 2025

ST ANDREW’S DAY 30th November 2025

Curry is often hailed as Britain’s new national dish and it’s easy to see why! #NationalCurryWeek

Celebrate Scotland’s national day. #StAndrewsDay

UK SAUSAGE WEEK 27th October - 2nd November 2025

STEAK & PEPPERCORN PUFFS

CRISPY CHICKEN TIKKA PIE

Celebrate the quality, versatility, and affordability of pork. #Porktober PORKTOBER 1st - 31st October 2025

Celebrating the great British banger! #UKSausageWeek

Make entertaining a breeze this December! #PartyFood PARTY SEASON 🥳 Dec 2026

HALLOWEEN 31st Oct 2025

#halloween2025

BONFIRE NIGHT 5th Nov 2025

HONEY MUSTARD PIGS IN BLANKETS

PARTY FOOD PACKS

#bonfirenight

EASY CARVE LEMON PEPPER PORK ROAST

42 | BEYOND THE BLOCK MAGAZINE

A week-long celebration that brings together businesses and apprentices across the country to shine a light on the positive impact that apprenticeships make. #NAW2026 NATIONAL APPRENTICESHIP WEEK 9th - 15th February 2026

BALMORAL CHICKEN

There’s nothing better than a comforting steak pie to kick off the New Year! #NewYear2026 NEW YEAR’S DAY 1st January 2026

Eat, drink and dance to celebrate the life and work of Scotland’s national bard on Burns Night with a range of haggis recipes. Recipes - dalziel-online.co.uk/HAGGIS #BurnsNight BURNS NIGHT 25th January 2026

PEPPERED STEAK PIE

Offer your customers a range of delicious, slow-cooked comfort food that is healthy NATIONAL SLOW COOKING MONTH January 2026

Bringing pasty lovers together to celebrate Cornwall’s iconic dish. #CornishPastyWeek WEEK 27th Feb - 4th Mar 2026 CORNISH PASTY

Celebrate love this Valentine’s Day with our Steak Night for Two meal kit – everything you need for a romantic, restaurant-quality VALENTINE’S DAY 14th Feb 2026

A day to celebrate everything we love about this light, fluffy, and irresistibly crispy pudding! #Yorkshire PuddingDay YORKSHIRE PUDDING DAY 1st Feb 2026

and delicious! #NationalSlow CookingMonth

dinner at home. #ValentinesDay

PASTIES

STEAK NIGHT FOR 2 MEAL KIT

Key Dates from September to March PLANNING YOUR PROMOTIONAL STRATEGY: From September through to March, as we move through the cooler months, the festive season, and into the start of spring, butchery businesses are perfectly placed to boost sales. This is the ideal time for strategic promotions, highlighting your premium products, and building stronger awareness of your business. The festive period, especially Christmas, is the busiest and most profitable time of the year, customers are looking to impress with quality meats for family feasts, special occasions, and entertaining. This is your chance to highlight your business, elevate your sales and capture the seasonal demand.

KEY DATES | 43

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For 18 years, our commitment to innovation and fresh ideas has encouraged butchers to stand out in a competitive landscape.

HONG KONG BEEF STIR FRY

Suggested Selling Price for Ribs £5.00 per Kg. Cost per Kg £3.07 Profit per Kg £1.93

STEP-BY-STEP GUIDE

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SWEET CHILLI CHICKEN

STEP-BY-STEP GUIDE

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JUNE 2024 » ISSUE 2

Supplier of the year winner 2025

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