Issuu

r a e Y w e Happy N JAN/FEB

2026

TASTE JANUARY/FEBRUARY 2026 Funny Bones

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CONTENTS Features

Every Date on a Plate Dunns Valentine's Deals Donnie's Dishes Burns Night

4 5 7 8

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Advertisers/Deals

Funny Bones Hopla St.Lawrence Gold Essential Cuisine MacSween P.K.Foods Applewood LambWeston Country Range Cleaning Pro Hellmann's Impossible Burgers Summer Harvest Funny Bones – Taquitos Monin Walkers Odysea

2 6 6 9 10 10 12 12 13 14 16 17 17 18 19 19

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Order Online at: Wholesale Online Ordering Dunns Food And Drinks or via Tele-Sales on: 01698 727777

TASTE JANUARY/FEBRUARY 2026

January

&February Foodie Dates

As the new year begins and the calendar fills with fresh possibilities, January and February serve up a comforting mix of culinary moments to brighten the last of the winter months. Whether you’re refreshing your menu for the year ahead, embracing Veganuary with vibrant plant-based dishes or hosting a hearty Burns Night feast - we’ve highlighted the key food dates you won’t want to miss. As always, you’ll find product inspiration throughout this issue of Taste to help you turn these early-year occasions into crown-pleasing opportunities!

January Highlights Veganuary – All Month With many January diners looking for a new year reset, now is the perfect time to put vibrant, flavour-forward plantbased dishes centre stage. Embracing Veganuary doesn’t have to be about avoidance - it’s an opportunity to lean into newfound favourites!

Every Date on a Plate

This new year, give your menu a fresh lease of life with our extensive range of vegan and dairy-free alternatives. From indulgent cakes and snacks to versatile stocks, sauces, and milk substitutes, we’ve got every base covered. It’s the ideal moment to celebrate the creativity of plantbased dining, serving dishes that are big on flavour and never compromise on taste. Pudding. Rich, warming and wonderfully nostalgic, it’s the kind of treat that turns cold winter days into something a little sweeter.

International Sticky Toffee Pudding Day – 23rd January January calls for comfort, and few desserts deliver it quite like a classic Sticky Toffee

We offer a Sticky Toffee option for every dietary requirement, making it easy to bring this beloved dessert to any menu. If you’re looking to put a twist on the traditional, the Country Range Sticky Toffee Cheesecake is a standout choice - a toffee sponge base baked with smooth cheesecake, finished with silky toffee sauce, toffee pieces, dark and white chocolate curls, and milk chocolate honeycomb. Served with custard, hot toffee sauce, or a scoop of vanilla ice cream, Sticky Toffee Pudding remains a guaranteed crowd-

pleaser and the perfect finale to a hearty winter meal. Burns Night – 25th January As January draws to a close, one of our favourite dates of the year rolls around. Burns Night invites guests to come together to raise a glass to Scotland’s national poet, enjoy exceptional drinks, delicious food and timeless poetry - a chance to celebrate the very best of Scotland. Our Executive Development Chef, Donnie, has created a selection of traditional and innovative dishes to inspire your celebrations - head to page 8 to bring your Burns menu to life!

February Highlights 8th February – Super Bowl Sunday It may be an American tradition, but Super Bowl Sunday has become a firm favourite here too. Whether guests at your late-night showing are there for the love of the sport, the halftime spectacle, or simply the excuse for good food and drink, it’s the perfect occasion for bold, crowd-pleasing dishes. Think crispy chicken wings, loaded nachos, burgers, fries and every dip imaginable. With our range

of sauces, seasonings and snacks, you’ve got everything you need to create a standout Super Bowl spread! Valentine’s Day – 14th February Valentine’s Day is all about love, friendship, and the joy of good food. Whether your guests

are enjoying a romantic evening or coming together to celebrate friendship, it’s the ideal opportunity to serve dishes that feel indulgent and memorable. From rich cheeses and cosy small plates to heart-warming mains and irresistible desserts, every bite should feel like a treat.

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Pancake Tuesday – 17th February February serves up a sweet tradition: Pancake Tuesday! Whether you’re keeping it classic with lemon and sugar, piling on berries and whipped cream, or going all-in with a decadent swirl (or heaped spoonful!) of Nutella – pancakes are a comforting treat that never fails to delight. With our full range of toppings and sauces, you’ve got everything you need to turn every stack into a true showstopper – the perfect breakfast, brunch or dessert moment this Pancake Tuesday.

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Scottish Drop Scones with Spiced Rum

Donnie's Dishes

DONNIE’S DISHES

Ingredients For the drop scones (serves 4 to 6):

A lighter take on a much-loved Scottish classic, these fluffy drop scones are made extra airy by folding whipped egg whites through the batter. Finished with warm spiced rum fruit, toasted nuts and softly whipped cream. Ideal for Pancake Day menus, brunch specials or seasonal dessert boards, traditional with a touch of theatre. The whipped whites create height and softness, while the rumsoaked fruit adds richness and aroma that works beautifully.

» 50g Caster Sugar

» 200g Self-Raising Flour » 1 tsp Baking Powder » 2 Large Free-Range Eggs, separated » 200ml Whole Milk » 50g Melted Scottish Butter » Pinch of Salt » 1 tsp Vanilla Extract For the spiced rum fruit topping: » 100ml Discarded Banana Peel Rum (20754) » 2 tbsp St. Lawrence Gold dark maple syrup (14513) » 100g Dried Figs, chopped » 50g Sultanas or Raisins » Zest of 1 Orange » 100g Toasted Pecans or Walnuts, roughly chopped » 150ml Double Cream, whipped to soft peaks » Optional: a splash of rum folded through the cream

Method 1. Sift the flour, baking powder, sugar and salt into a large bowl. Whisk the milk, egg yolks, melted butter and vanilla in a jug, then gently mix into the dry ingredients until just combined. 2. Whisk the egg whites to soft peaks using an electric whisk or stand mixer. The whites should be light and glossy, holding briefly when the whisk is lifted. Do not overwhip. 3. Fold one third of the egg whites into the batter to loosen it, then gently fold in the remaining whites, keeping as much air as possible. 4. Heat a lightly greased non-stick pan or griddle over medium heat. Spoon in rounds of batter, about two tablespoons per scone. Cook for one to two minutes on each side until golden and cooked through. Keep warm in a low oven. 5. Add the figs, sultanas and orange zest to a small saucepan with a knob of butter. Cook for five minutes until lightly coloured, then add the rum and allow it to cook off slightly. Stir in the maple syrup and simmer for five to seven minutes until thickened. 6. Serve the warm drop scones topped with the rum fruit, toasted nuts and whipped cream. For extra indulgence, flavour the cream with a splash of rum.

TASTE JANUARY/FEBRUARY 2026 Burns Night

Fair fa’ your honest sonsie face (Oooft that Haggis looks good! – Rabbie Burns) As January draws to a close, one of our favourite dates of the year rolls around. Burns Night invites guests to come together to raise a glass to Scotland’s national poet, celebrating with exceptional drinks, delicious food and timeless poetry - a proud showcase of Scottish heritage and hospitality at its finest. To help you mark the occasion, our Executive Development Chef, Donnie, has created a striking range of dishes inspired by tradition and elevated with creative flair - perfect for bringing Burns Night to life on your menu!

haggis bon bons with pepper sauce

Method 1. Lightly crush the peppercorns using a mortar and pestle or rolling pin.

A bold and indulgent Scottish dish, pairing crisp, golden haggis bon bons with a smooth, peppery whisky sauce. Rich, warming and full of character - perfect as a starter or a standout small plate.

2. Melt the butter in a saucepan over a medium heat. Add the shallot and sauté gently for about 3 minutes, until softened but not browned.

Ingredients » 1 × 2kg Haggis Bon Bons (Code 46656) Method 1. Deep-fry in vegetable oil for 3 minutes until crisp and golden. Drain on kitchen paper and keep warm. Optional garnish: » 1 spoonful mashed turnip (neeps) » Pepper Sauce Ingredients » 2–3 tsp cracked peppercorns (Code 25058) » 60g butter (Code 4938) » 1 shallot, finely diced » 100ml whisky (any) » 180ml beef stock (Code 8378) » 60ml double cream

3. Pour in the whisky and bring to the boil for around 3 minutes to cook off the alcohol. 4. Take care - the whisky may briefly ignite. 5. Add the crushed peppercorns and beef stock, then boil for a further 3 minutes to reduce slightly. 6. Stir in the double cream and lower the heat to medium. Warm through without boiling until the sauce reaches your desired consistency. Taste and season with salt if needed. Optional Presentation 1. Place a spoonful of mashed turnip in the centre of a warm bowl. Pour the pepper sauce around it, carefully nestle three haggis bon bons on top, and finish with a sprig of flat-leaf parsley.

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Burns Cottage Pie with Haggis Serves 4 A comforting Scottish classic with a twist. Rich and hearty haggis simmered in red wine and tomatoes, topped with a buttery neeps-and-tatties mash and finished with bubbling Scottish cheddar - perfect for a cosy night in or a Burns Supper centrepiece. Ingredients » A splash of vegetable oil » 1 small onion, finely chopped » 1 carrot, chopped » 1 celery stick, chopped » 1 small haggis (about 454g) » 1 × 400g tin chopped tomatoes » 125ml red wine » ½ turnip (swede), peeled and chopped » 2 large floury potatoes, peeled and chopped » A generous knob of butter, plus extra melted butter for brushing » A splash of whole milk » 75g Scottish cheddar, grated

Method 1. Heat the oven to 200°C / 180°C fan / gas 6. 2. Build the base: Heat the oil in a large, deep-frying pan over a medium heat. Add the onion, carrot and celery and cook gently for about 10 minutes, stirring occasionally, until softened and fragrant. 3. Prepare the haggis: Remove all packaging, cut into chunks and place in a microwave-safe bowl. Cook for half the recommended microwave time, just to warm it through. 4. Bring it together: Add the warm haggis to the pan and fry for 2–3 minutes, breaking it up slightly. Pour in the chopped tomatoes and red wine, bring to a gentle simmer and cook for around 30 minutes, until rich, thick and deeply savoury. 5. Mash the topping: Meanwhile, cook the turnip and potatoes separately

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in pans of cold salted water. Bring to the boil and simmer until tender (the turnip will take a little longer). Drain well and return to the pans to steam dry. Mash, then combine the two, beating in the butter and milk until smooth and fluffy. Season to taste. 6. Assemble & bake: Spoon the haggis mixture into four individual dishes or one large ovenproof dish. Top generously with the mash, brush with melted butter and scatter over the grated cheddar. 7. Bake for 20–25 minutes until golden and bubbling.

TASTE JANUARY/FEBRUARY 2026 Advertiser MacSween

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king o o l g Crackin an Donnie! h Cranac

Cranachan Crumble Serves 4-6 A nod to the classic Scottish dessert. Juicy raspberries are gently warmed with heather honey, cream and a splash of Scotch whisky, then finished with a golden, crunchy oatmeal topping. Simple, nostalgic and utterly irresistible. Ingredients For the fruit » 350g fresh or frozen raspberries » 6 tablespoons heather honey » 100ml double cream » 2 tablespoons Scotch whisky To serve » Lightly whipped double cream » For the oatmeal topping » 85g unsalted butter » 100g fine oatmeal » 100g rolled oats (not instant)

Method 1. Preheat the oven to 180°C / 375°F / gas 5. Place a baking tray on the middle shelf to heat up. 2. Prepare the fruit: Tip the raspberries into an ovenproof baking dish. Drizzle over 3 tablespoons of the honey, then pour in the double cream and whisky. Gently stir to combine. 3. Make the topping: Melt the butter and remaining honey together in a saucepan over a low heat. Stir in the fine oatmeal and rolled oats until well coated and beginning to clump together, like a crunchy breakfast cereal. 4. Assemble: Sprinkle the oat mixture evenly over the raspberries, piling it slightly higher in the centre for extra crunch. 5. Bake: Place the dish on the hot baking tray and bake for 20–25 minutes, until the topping is crisp, golden and the fruit is bubbling around the edges. 6. Serve warm with softly whipped double cream - a beautifully balanced dessert that celebrates the flavours of Scotland.

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TASTE JANUARY/FEBRUARY 2026 Impossible Burgers

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