Posted on by

Italian Bresaola Tartine with Roasted Sweet Peppers

Bresaola tartine with roasted sweet peppers, lemon ricotta and rocket.
Bresaola tartine with roasted sweet peppers, lemon ricotta and rocket.

If you’re searching for a recipe that feels luxurious yet effortless, this Italian bresaola tartine with roasted sweet peppers is a perfect choice. Light, colourful and packed with flavour, it combines silky cured beef, naturally sweet roasted peppers, creamy lemon ricotta and peppery rocket. These ingredients are all layered on crisp toasted sourdough.

This is the kind of dish that looks at home on a restaurant menu, yet is simple enough to prepare in your own kitchen. It is ideal as a starter, light lunch, or elegant sharing platter. It proves that when ingredients are high quality, less really is more.

The History of Bresaola

Bresaola is a traditional Italian cured meat with a long and proud heritage rooted in the mountainous regions of Northern Italy. It is particularly found in Valtellina in Lombardy. Unlike many cured meats made from pork, bresaola is produced from lean beef, making it unique within Italian charcuterie.

The origins of bresaola date back several centuries. Preserving meat was essential for survival through long Alpine winters. Local farmers developed a method of air-drying beef using salt, spices and mountain air. This method created a product that was flavourful, long-lasting and easy to store. The cold, dry climate of the Alps played a crucial role in shaping bresaola’s distinctive character. Learn more about the history of bresaola.

Traditional Production Methods

Authentic Italian bresaola is made from carefully selected cuts of beef. Typically, the top round is used. The meat is trimmed of fat, lightly salted, and seasoned with a blend of spices. These spices may include juniper, garlic, cinnamon and black pepper. The meat is then air-dried for several weeks to months, depending on size and tradition.

Unlike heavily smoked or fermented cured meats, bresaola is prized for its clean, delicate flavour, soft texture and deep ruby-red colour. The curing process enhances the natural taste of the beef without overpowering it. This results in a refined and elegant product.

Bresaola della Valtellina PGI

One of the most famous and protected versions is Bresaola della Valtellina IGP (PGI). It received Protected Geographical Indication status from the European Union. This designation recognises the product’s historical importance. It also ensures that authentic bresaola is produced according to strict regional and quality standards.

Today, bresaola remains a symbol of Italian craftsmanship and culinary tradition, enjoyed both in Italy and around the world.

How to Make Italian Bresaola Tartine with Roasted Sweet Peppers

This Italian bresaola tartine recipe is quick to prepare. It showcases the delicate flavour of premium sliced bresaola paired with sweet roasted bell peppers, creamy lemon ricotta and fresh rocket. With minimal cooking and simple assembly, it delivers elegant results without complexity. Follow the step-by-step ingredients and instructions below to create a light starter, refined lunch or impressive sharing dish. These steps highlight the quality of the ingredients:

Bresaola tartine with roasted sweet peppers, lemon ricotta and rocket.

Bresaola, Roasted Sweet Pepper & Rocket Tartine with Lemon Ricotta

Print Recipe
This Italian-inspired bresaola tartine recipe combines premium sliced bresaola with roasted sweet bell peppers, lemon ricotta and fresh rocket on toasted sourdough. Light, flavour-packed and easy to prepare, it’s perfect for a starter, lunch or sharing platter. Made using high-quality Gran Bosca Italian Bresaola and fresh bell peppers available from Nicol Retailer Limited, this recipe delivers a balance of savoury, sweet and citrus notes with a crisp finish. Ideal for entertaining, casual dining and modern European menus.
Course Light Main Course, Lunch Dish, Sharing / Grazing Platter, Starter
Cuisine Italian, Modern European
Diet Low Calorie
Keyword Bresaola recipe, Bresaola starter, Bresaola tartine, Italian bresaola
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 People
Calories 320

Ingredients

For the Tartines:

Optional Garnish:

Instructions

Roast the Sweet Bell Peppers:

  • Preheat your oven to 220°C / 200°C fan / Gas Mark 7.
  • Cut the sweet peppers into thick strips, remove core and seeds.
  • Toss in a drizzle of olive oil, a pinch of salt and pepper.
  • Spread on a baking tray and roast 15–20 minutes, turning once, until tender and slightly charred.
  • Remove from oven and set aside to cool slightly.

Prepare the Lemon Ricotta:

  • In a small bowl, combine ricotta with lemon zest, lemon juice and a pinch of black pepper.
  • Stir well until creamy and bright — season to taste with salt if needed.

Toast the Bread:

  • Lightly brush each slice of sourdough with olive oil.
  • Lightly brush each slice of sourdough with olive oil.

Lightly brush each slice of sourdough with olive oil:

  • Lightly brush each slice of sourdough with olive oil.
  • Arrange roasted sweet pepper strips evenly on top.
  • Drape slices of bresaola over the peppers.
  • Top with a handful of fresh rocket.
  • Drizzle with a little extra olive oil and, if using, a balsamic glaze for sweet-tangy richness.
  • Drizzle with a little extra olive oil and, if using, a balsamic glaze for sweet-tangy richness.

Notes

This Italian bresaola tartine recipe is quick to prepare and highlights the natural flavour of premium sliced bresaola paired with sweet roasted bell peppers, creamy lemon ricotta and fresh rocket. Using high-quality Gran Bosca Italian Bresaola ensures a tender texture and balanced savoury taste, while roasting the peppers enhances their natural sweetness. For best results, serve the bresaola at room temperature and add it just before serving to preserve its delicate texture. This recipe is ideal as a starter, light lunch or elegant sharing dish and can be easily adapted for gluten-free or dairy-free diets.

Nutrition

Serving: 250g | Calories: 320kcal | Carbohydrates: 28g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Sodium: 1000mg | Fiber: 3g | Sugar: 6g

Roasted Sweet Bell Peppers: Colour, Sweetness and Balance

Roasting fresh premium sweet bell peppers transforms them completely. Heat intensifies their natural sweetness, softens their texture and adds subtle caramelised notes. Their vibrant red, yellow and orange tones also bring visual appeal. As a result, the tartine is as striking as it is delicious. Find out how to roast peppers perfectly

The sweetness of the peppers balances the savoury depth of the bresaola, while their softness contrasts beautifully with crisp sourdough and fresh rocket. This harmony of flavours and textures is what makes the recipe so satisfying.

Serving Suggestions

These Italian bresaola tartines with roasted sweet peppers are extremely versatile. They can be served in a variety of ways, making them suitable for casual meals, refined dining and professional catering menus.

For a light lunch or everyday meal, serve the tartines whole with a crisp green salad. Use rocket, watercress or mixed leaves, lightly dressed with lemon juice and extra virgin olive oil. Adding cherry tomatoes or shaved fennel brings freshness and texture. This balances the savoury bresaola and sweet roasted peppers.

As a starter, cut the tartines into smaller portions. Present them on a sharing platter with olives, marinated vegetables or shaved Parmesan. This works beautifully for dinner parties, festive menus and Italian-inspired entertaining. It offers a refined appetiser that feels indulgent without being heavy.

For grazing boards and buffets, slice the tartines into bite-sized pieces and arrange alongside cheeses, charcuterie, crusty bread and dips. Their bold yet balanced flavours make them ideal for parties, celebrations and casual entertaining. Meanwhile, their visual appeal adds colour to any spread.

For a more contemporary or lower-carb option, omit the bread and serve the bresaola, roasted peppers and lemon ricotta layered over fresh rocket leaves. Finish with a drizzle of olive oil and a squeeze of lemon. This variation is perfect for lighter dining or summer menus.

To elevate the dish further, consider finishing with toasted pine nuts, fresh basil, cracked black pepper or a light drizzle of balsamic glaze. These small additions enhance flavour while keeping the focus on the quality of the ingredients.

Star Ingredients

At the heart of this recipe are premium Gran Bosca Italian Bresaola and fresh premium sweet bell peppers, both available to buy from Nicol Retailer Limited. The bresaola is expertly air-dried to deliver a delicate, savoury flavour with a tender texture, making it ideal for light starters, lunches and Italian-inspired dishes. Paired with naturally sweet, vibrant bell peppers, these high-quality ingredients offer consistent freshness, flavour and reliability. Whether you’re cooking at home or sourcing ingredients for hospitality and catering, Nicol Retailer Limited provides trusted products that elevate simple recipes into something special.

Posted on by

Smoked Mackerel Fishcakes with Dill Yoghurt Sauce

Smoked mackerel fishcakes with dill yoghurt sauce – recipe and image by Nicol Retailer Limited.
Smoked mackerel fishcakes with dill yoghurt sauce – recipe and image by Nicol Retailer Limited.

If you’re searching for a flavour-packed smoked mackerel recipe that’s easy, versatile and crowd-pleasing, these smoked mackerel fishcakes deliver on every level. Golden and crisp on the outside, soft and flaky in the centre. They combine rich smoked mackerel with fresh herbs, lemon and a light breadcrumb coating. This is finished with a refreshing dill yoghurt sauce.

This is a recipe designed to work beautifully for home cooks, catering kitchens, cafés and hospitality menus. It offers restaurant-quality results without complicated techniques.

Smoked mackerel is one of the most underrated seafood ingredients. Naturally rich, oily and full of depth, it brings bold flavour to dishes without requiring heavy seasoning. In fishcakes, it provides structure, moisture and a smoky savouriness that pairs exceptionally well with potatoes and fresh herbs.

Using Sykes Seafood Smoked Mackerel Fillets ensures consistency, quality and a clean, well-balanced smoke. The fillets flake easily, making them ideal for shaping fishcakes that hold together well and cook evenly.

Smoked mackerel is also highly nutritious, making this recipe as nourishing as it is delicious:

  • Naturally high in omega-3 fatty acids
  • An excellent source of protein
  • Rich in vitamin D and vitamin B12
  • Suitable for pescatarian diets

How to Make Smoked Mackerel Fishcakes – Step-by-Step Method

This smoked mackerel fishcake recipe is simple to prepare and delivers bold, smoky flavour with minimal effort. Made using flaked smoked mackerel, creamy potatoes, fresh herbs and lemon, the fishcakes are easy to shape and quick to cook. They are ideal for both home kitchens and professional catering. Follow the step-by-step instructions below to create golden, crispy fishcakes with a soft, flavour-packed centre. Finish them with a fresh dill yoghurt sauce. Perfect for a seafood starter, light main course or lunch dish:

Smoked mackerel fishcakes with dill yoghurt sauce – recipe and image by Nicol Retailer Limited.

Smoked Mackerel & Lemon Herb Fishcakes with Dill Yoghurt Sauce

Print Recipe
Smoked mackerel brings rich, smoky flavour that pairs beautifully with fresh herbs, lemon and creamy potatoes. These fishcakes are crisp on the outside, silky inside, and served with a tangy dill yoghurt sauce.
Course Buffet / Sharing Platter, Light Main Course, Lunch Dish, Starter
Cuisine Café / Deli Cuisine, English, Gastropub Style, Modern British
Diet Low Fat, Vegetarian
Keyword British seafood, Easy fishcakes, Fishcake recipe, Pescatarian recipe, Smoked fish dishes, Smoked mackerel fishcakes, Smoked mackerel recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time: 15 minutes
Servings 6 People
Calories 420

Ingredients

For the Fishcakes

For the Dill Yoghurt Sauce

Instructions

Cook the Potatoes:

  • Place potatoes in a large pan of cold, salted water and bring to the boil.
  • Cook 12–15 min until tender when pierced with a fork.
  • Drain and mash roughly — keep a little texture.

Prepare the Fishcake Mix:

  • Remove skins and bones from the smoked mackerel fillets and flake into large chunks.
  • In a large bowl combine: mashed potatoes, flaked mackerel, red onion, lemon zest and juice, parsley, dill and spring onion and black pepper
  • Mix gently — avoid over-working so texture stays light.

Shape & Coat the Fishcakes:

  • Dust your hands with flour.
  • Divide mixture into golf-ball sized portions and shape into patties.
  • Lightly coat each in flour, dip in beaten egg, then press into panko breadcrumbs.
  • Place on a tray and chill for 10–15 min — this helps them hold their shape when frying.

Fry to Golden Perfection:

  • Heat 3–4 mm of vegetable oil in a large frying pan over medium heat.
  • When hot, add the fishcakes (do not overcrowd).
  • Fry 3–4 min each side until golden and crisp.
  • Drain on kitchen paper.

Make the Dill Yoghurt Sauce:

  • In a small bowl combine yoghurt, lemon juice, dill and garlic.
  • Season with black pepper.
  • Chill until ready to serve.

To Serve:

  • Arrange fishcakes on a platter with lemon wedges, a scattering of fresh dill and your dill yoghurt sauce on the side. Pair with a crisp green salad or minted peas for a beautiful lunch or starter.

Notes

These smoked mackerel fishcakes are a quick, flavour-packed seafood dish, perfect for starters, light mains, or lunch menus. Using ready-smoked mackerel fillets keeps preparation simple while delivering rich, smoky flavour and natural omega-3 benefits.
For best results, avoid adding extra salt until tasting, as smoked mackerel is naturally seasoned. Chilling the fishcakes before cooking helps them hold their shape and achieve a crisp golden finish when pan-fried.
This recipe is pescatarian-friendly, high in protein, and easily adaptable to gluten-free or dairy-free diets with simple substitutions. Ideal for home cooks, catering menus, and festive seafood spreads.

Nutrition

Serving: 140g | Calories: 420kcal | Carbohydrates: 22g | Protein: 24g | Fat: 26g | Saturated Fat: 7g | Sodium: 700mg | Fiber: 3g | Sugar: 3g

A Balanced Recipe with Big Flavour

The beauty of this smoked mackerel fishcake recipe lies in its balance. Creamy mashed potatoes soften the intensity of the smoked fish, while lemon zest lifts the flavours and fresh herbs add brightness. A light breadcrumb coating creates a crisp golden exterior without overpowering the filling.

The dill yoghurt sauce plays an essential role, cutting through the richness of the fish with freshness and acidity. It transforms the dish from comforting to refined, making it suitable for everything from casual lunches to elegant starters. This makes the recipe ideal for:

  • Seafood starters
  • Light main courses
  • Lunch menus
  • Buffets and sharing platters

Serving Suggestions

These smoked mackerel fishcakes are incredibly versatile and adapt effortlessly to a wide range of occasions. They are suitable from simple weekday meals to elegant entertaining and professional catering service.

For a light lunch or everyday supper, serve the fishcakes with a crisp green salad made with rocket, watercress or mixed leaves. Dress the salad lightly with lemon juice and extra virgin olive oil. Adding cherry tomatoes, sliced radishes or cucumber brings freshness and texture. This balances the richness of the smoked mackerel.

As a starter, present smaller fishcakes with a generous spoon of dill yoghurt sauce, a wedge of fresh lemon and a scattering of chopped dill or parsley. This makes an elegant first course for dinner parties, festive menus and seafood-focused events. It offers refined flavour without feeling heavy.

For a more filling main course, pair the fishcakes with buttered new potatoes, crushed baby potatoes or creamy mash. Seasonal vegetables such as tenderstem broccoli, green beans or buttered spinach work particularly well. A simple pickle—such as pickled cucumber, fennel slaw, capers or gherkins—adds acidity and contrast, cutting through the smoky richness of the fish.

These fishcakes are also ideal for buffets, sharing platters and canapé service. Shape the mixture into smaller portions and serve warm with dipping sauces on the side. This makes them perfect for parties, catering events, office lunches and festive spreads. Because they can be prepared ahead of time and cooked to order, they are both practical and visually appealing.

For a more contemporary twist, serve the fishcakes in soft brioche buns or crusty rolls with salad leaves and yoghurt sauce. This makes for a seafood-inspired sandwich. It is ideal for cafés or casual dining menus.

At the heart of this recipe are premium smoked mackerel fillets, sourced for their rich flavour, firm texture and consistent quality. Sykes Seafood Smoked Mackerel Fillets, available from Nicol Retailer Limited, are naturally smoked to deliver a deep, balanced savouriness that works perfectly in fishcakes, salads, pâtés and hot dishes. Ready to use and expertly prepared, these fillets save time without compromising on taste, making them ideal for home cooks, caterers and professional kitchens alike. High in protein and omega-3, smoked mackerel is both nutritious and versatile, making it a reliable choice for everyday cooking and menu development.

Posted on by

Black Forest Christmas Pavlova with Darta Morello Cherries

High-resolution pavlova topped with whipped cream, Darta Pitted Morello Cherries, and dark chocolate shavings, created by Nicol Retailer Limited.

A Show-Stopping Festive Dessert by Nicol Retailer Limited

High-resolution pavlova topped with whipped cream, Darta Pitted Morello Cherries, and dark chocolate shavings, created by Nicol Retailer Limited.

If you’re searching for the ultimate Christmas dessert that looks incredible, tastes luxurious, and delivers a true festive wow-factor, then this Black Forest Christmas Pavlova is the one. With its billowy cloud of meringue, luscious whipped cream, rich dark chocolate shavings and a Christmas is the season of indulgence, celebration and bringing people together through unforgettable food. And when it comes to festive desserts, nothing steals the spotlight quite like this Black Forest Christmas Pavlova topped with Darta Pitted Morello Cherries. With its glossy ruby-red cherries, crisp meringue shell and rich chocolate shavings, this dessert not only tastes extraordinary — it looks like a centrepiece straight from a luxury Christmas magazine.

This recipe has quickly become a top-searched festive dessert thanks to its dazzling presentation, naturally gluten-free base, and the irresistible flavour pairing of chocolate and cherries. Morello cherries, in particular, bring a distinct sweet-tart intensity that cuts beautifully through the sweetness of the pavlova, creating balance, richness and a nostalgic Christmas warmth in every bite.

Crafted and photographed by Nicol Retailer Limited, this recipe is designed to showcase the exceptional quality of Darta Pitted Morello Cherries, a premium ingredient beloved by home bakers and professional chefs alike. Whether you’re hosting Christmas dinner, planning a festive gathering, or creating a show-stopping dessert for the big day, this pavlova offers all the glamour of a traditional Black Forest cake — but with a lighter, cloud-like twist.

The History of Cherries at Christmas

The tradition of using cherries during the Christmas season has deeper historical roots than many realise. Their presence in festive recipes goes back centuries, woven into European winter traditions, religious symbolism and early culinary practices.

Symbol of Prosperity and Celebration

In medieval Europe, cherries were seen as a luxurious ingredient. Fresh cherries were rare in winter, so preserved or dried cherries became a treasured festive treat, symbolising abundance, prosperity and generosity. Using cherries in a Christmas dish was considered a sign of wealth and hospitality — a tradition that continues today with premium Morello cherries.

German and Central European Influence

The Black Forest region of Germany, famous for its cherries and cherry spirits like kirsch, heavily influenced European Christmas baking. From Black Forest gâteau to cherry-filled pastries and winter compotes, cherries became a beloved component of German Weihnachtszeit (Christmas time). Families often preserved sour cherries during summer to enjoy in festive dishes at year-end — a custom still reflected in modern cherry desserts.

The Rise of Victorian Christmas Baking

Victorian Britain cemented many of the Christmas traditions we follow today, including lavish desserts. Cherries were often used in:

  • decorative puddings
  • winter tarts
  • festive trifles
  • ornamental cakes

Victorians adored rich, colourful additions to their Christmas tables, and cherries — especially preserved Morello cherries — offered the perfect jewel-toned flourish.

Cherries as a Winter Ingredient

Sour cherries, like Morello cherries, preserve exceptionally well. Whether jarred, canned or dried, their intense flavour makes them ideal for winter baking. Long before frozen fruit was available, families relied on preserved cherries to add brightness to dark winter days — and so cherries naturally became tied to seasonal celebrations.

Modern Christmas Revival

Today, cherries are experiencing a renaissance in festive cooking. Their bold colour, refreshing acidity and ability to balance sweet desserts make them a favourite in:

  • pavlovas
  • cheesecakes
  • cocktail garnishes
  • charcuterie boards
  • chocolate desserts

The combination of cherries and chocolate — the essence of Black Forest flavours — continues to be one of the world’s most beloved Christmas pairings.

How to Make Christmas Pavlova with Morello Cherries and Chocolate

Get ready to create a truly unforgettable festive showstopper with this Black Forest Christmas Pavlova featuring Darta Pitted Morello Cherries. This beautifully balanced dessert combines a crisp meringue shell, pillowy soft centre, silky whipped cream and luxurious dark chocolate — all crowned with vibrant, glossy Morello cherries supplied by Nicol Retailer Limited. Perfect for Christmas Day, winter gatherings or any celebration where you want a dessert that looks spectacular and tastes even better, this recipe is surprisingly simple to make and delivers outstanding results every time.

Follow the step-by-step instructions below to recreate this stunning pavlova at home and treat your guests to a festive masterpiece they’ll remember long after the last slice is gone:

High-resolution pavlova topped with whipped cream, Darta Pitted Morello Cherries, and dark chocolate shavings, created by Nicol Retailer Limited.

Winter Black Forest Pavlova with Darta Morello Cherries

Print Recipe
This Winter Black Forest Pavlova is a show-stopping Christmas dessert featuring a crisp meringue base layered with soft whipped cream, rich dark chocolate shavings, and a generous topping of Darta Pitted Morello Cherries. With its festive flavour, stunning presentation, and perfect balance of sweetness and tart cherry richness, this pavlova makes an irresistible centrepiece for any Christmas dinner or holiday celebration. Simple to prepare yet visually impressive, it’s the ultimate seasonal dessert for cherry lovers and Black Forest fans alike.
Course Celebration Dessert, Christmas Dessert, Dessert, Holiday Centrepiece
Cuisine English, European
Diet Gluten Free, Vegetarian
Keyword Black Forest dessert, Christmas dessert ideas, Christmas pavlova recipe, Easy pavlova recipe, Festive pavlova recipe, Gluten-free Christmas dessert, Morello cherry pavlova, Pavlova with cherries, Winter Black Forest Pavlova
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
This Winter Black Forest Pavlova is a show-stopping Christmas dessert featuring a crisp meringue base layered with soft whipped cream, rich dark chocolate shavings, and a generous topping of Darta Pitted Morello Cherries. With its festive flavour, stunning presentation, and perfect balance of sweetness and tart cherry richness, this pavlova makes an irresistible centrepiece for any Christmas dinner or holiday celebration. Simple to prepare yet visually impressive, it’s the ultimate seasonal dessert for cherry lovers and Black Forest fans alike. 1 hour
Servings 8 People
Calories 340

Ingredients

For the Meringue Base

For the Topping

Instructions

Make the Pavlova

  • Preheat the oven to 120°C (100°C fan).
  • Line a baking tray with baking paper; draw a 20cm circle to guide the pavlova shape.
  • Whisk the egg whites to soft peaks.
  • Add the caster sugar 1 tablespoon at a time, whisking until glossy and stiff.
  • Gently fold in the vinegar and cornflour.
  • Spoon the mixture onto the tray and shape it into a nest with raised sides.
  • Bake for 1 hour 30 minutes until crisp.
  • Turn off the oven, leave the door slightly ajar, and let the pavlova cool inside for 1 hour.

Prepare the Cherries & Cream

  • Whip the double cream with vanilla to soft peaks.
  • Gently warm the Morello cherries in a saucepan with the cherry syrup (add a splash of liqueur if desired)
  • Let them cool before topping.

Assemble the Dessert

  • Place the cooled pavlova on a serving plate.
  • Spread the whipped cream over the top.
  • Spoon the cherries over the cream, allowing some syrup to drizzle down the sides.
  • Finish with dark chocolate shavings and optional orange zest.
  • Serve immediately for the best texture — crisp shell, marshmallow centre, and juicy cherries.

Notes

This Winter Black Forest Pavlova is a luxurious, festive dessert that brings together all the flavours of a traditional Black Forest gateau—dark chocolate, whipped cream and tangy cherries—reimagined in a light, airy pavlova. The crisp meringue shell with its soft, marshmallow-like centre creates the perfect base for rich cream and vibrant Darta Pitted Morello Cherries, whose deep ruby colour and naturally tart flavour cut beautifully through the sweetness, giving every bite a balanced and indulgent finish.
Perfect for Christmas Day, Boxing Day gatherings or festive dinner parties, this pavlova not only tastes incredible but also makes an impressive centrepiece. The dessert can be prepared in stages, making it ideal for busy holiday hosts: bake the meringue ahead of time, whip the cream just before serving and finish with cherries and chocolate shavings to create a restaurant-worthy presentation in minutes.
Because it’s naturally gluten-free and adaptable for dairy-free diets, this recipe is suitable for a wide range of guests—making it a reliable choice when entertaining a crowd. The use of premium Darta Morello Cherries elevates the flavour, providing a rich, fruity depth that regular tinned cherries simply can’t achieve. Their vibrant colour also enhances the festive look, making the pavlova as beautiful as it is delicious.
Whether you’re looking for a Christmas dessert that’s easy yet elegant, a showstopping centrepiece, or a creative way to showcase high-quality Morello cherries, this Winter Black Forest Pavlova ticks every box. Light, bright, and indulgent, it’s a dessert your guests will remember long after the holidays.

Nutrition

Serving: 130g | Calories: 340kcal | Carbohydrates: 44g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 60mg | Fiber: 2g

Serving Suggestions

Turn your Black Forest Christmas Pavlova with Darta Morello Cherries into the unforgettable centrepiece of your festive celebration with these indulgent, crowd-pleasing serving suggestions. This pavlova is already strikingly beautiful, but with a few thoughtful touches, it becomes a truly magical dessert moment — the kind guests talk about long after Christmas is over.

For an elegant showstopper effect, present the pavlova on a tall cake stand and allow the cherry syrup to cascade gently down the sides. The deep ruby glow of the Darta Morello Cherries, contrasted with the snowy whipped cream and crisp meringue, creates a dramatic Christmas aesthetic worthy of magazine covers. Just before serving, scatter a handful of dark chocolate shavings and a whisper of orange zest over the top — the aroma alone will have everyone leaning closer.

To elevate each slice, pair it with a scoop of vanilla bean ice cream, clotted cream, or a chilled spoonful of mascarpone. These creamy additions enhance the tartness of the cherries and melt beautifully into the pavlova’s marshmallow centre. For those who enjoy a festive tipple, offer a small glass of kirsch, cherry liqueur, Amaretto, or spiced mulled wine. The warmth and spice complement the rich chocolate notes and fruit beautifully, creating a full sensory experience.

Hosting a larger crowd? Transform this recipe into individual mini pavlovas, allowing each guest to enjoy their own personal dessert masterpiece. They look adorable on a dessert table and allow for customised toppings — think extra chocolate for chocoholics, more cherries for fruit lovers, or even toasted almonds for crunch.

For a truly memorable Christmas moment, serve the pavlova surrounded by glowing fairy lights, festive greenery or seasonal berries. The colours pop under soft lighting, making it perfect for Christmas photos and social sharing — a brilliant touch for your brand’s online presence or for customers who love posting their holiday creations.

Whether enjoyed on Christmas Eve, served proudly after Christmas dinner, or shared on Boxing Day with leftover prosecco, this pavlova brings comfort, elegance and a hint of nostalgic Black Forest charm. With its blend of sweetness, tart fruit, and festive flavours, it promises to be a dessert that guests remember — and request — year after year.

Shop the Star Ingredients at Nicol Retailer Limited

Bring this unforgettable Black Forest Christmas Pavlova to life using the finest, chef-approved ingredients — all conveniently available from Nicol Retailer Limited. We’re proud to supply premium-quality ingredients trusted by home bakers, professional chefs, cafés and catering businesses across the UK.

Darta Pitted Morello Cherries – The Star of the Recipe

  • No ingredient defines this dessert quite like our Darta Pitted Morello Cherries. Known for their vibrant ruby colour, bold flavour and perfect sweet–tart balance, these cherries instantly elevate any festive recipe. Their rich syrup and natural fruitiness pair beautifully with chocolate, meringue and whipped cream, making them the ultimate centrepiece for Christmas desserts. Our cherries are:
  • Plump and juicy
  • Pitted for convenience
  • Packed in generous 1kg bags
  • Perfect for pavlovas, Black Forest cakes, cocktails, cheesecakes & festive bakes

These cherries aren’t just an addition — they’re a statement ingredient that makes your dessert look spectacular and taste unforgettable.

Recreate This Festive Showstopper With Nicol Retailer Limited

From the hero ingredient — Darta Pitted Morello Cherries — to the chocolate, sugar, cream and flavourings, everything you need for this Black Forest Christmas Pavlova is available to buy now at Nicol Retailer Limited.

Make this Christmas unforgettable with ingredients that inspire creativity and deliver exceptional results.

For more premium-quality baking ingredients and festive essentials, visit Nicol Retailer Limited’s online store to explore the full range of products, including the exceptional Darta Pitted Morello Cherries:
https://nicolretailer.com/

Posted on by

Gluten-Free Gourmet Beef Sliders with Caramelised Onions

Gourmet gluten-free beef sliders with caramelised onions on rustic wooden board – recipe and image created by Nicol Retailer.

Made with Birchstead 95% British Beef Burger Pucks & Schär Gluten-Free Mini Brioche Sliders

Gourmet gluten-free beef sliders with caramelised onions on rustic wooden board – recipe and image created by Nicol Retailer.

There’s something deeply satisfying about a slider that tastes like pub-fare but feels handcrafted in your own kitchen. Using top-quality ingredients makes all the difference — that’s why we love the combination of the rich, British beef from Birchstead and the soft gluten-free brioche buns from Schär. The result is a burger slider that’s juicy and flavourful. It is suitable for people avoiding gluten — yet still indulgent, comforting and irresistibly tasty.

This gourmet gluten-free beef sliders recipe is crafted using premium-quality ingredients available exclusively at Nicol Retailer. The Birchstead 95% beef burger pucks offer exceptional flavour and tenderness. Meanwhile, the Schär gluten-free mini brioche buns provide a soft, bakery-style texture perfect for coeliac-friendly cooking. Together, they create a delicious, restaurant-style slider that’s easy to make at home. For more free-from products and premium British meats, explore Nicol Retailer’s full range at https://nicolretailer.com/product-category/butchered-meat/
.

When you pair the 95% beef burger pucks from Birchstead with Schär’s mini brioche sliders, you get a match for pub-style meals, casual dinner parties or cosy at-home feasts. This recipe elevates humble sliders into a rustic dish that looks amazing and tastes even better. Plus, everyone can enjoy it.

Premium Quality Fresh Beef at Nicol Retailer

Discover truly premium-quality, fresh British beef at Nicol Retailer, home to some of the finest cuts and expertly crafted burger pucks available online. Our range includes the exceptional Birchstead British Top Rump Short Rib Cap 95% Beef Burger Pucks, renowned for their rich flavour, tender texture and consistent cooking results. Perfect for home cooks, restaurants and catering businesses, Nicol Retailer provides high-grade, responsibly sourced beef. These products deliver unbeatable taste in every bite. Whether you’re preparing gourmet sliders, family meals or menu-ready dishes, our fresh beef products offer outstanding quality and value — delivered with the reliability and service Nicol Retailer is known for.

How to Make These Delicious Gourmet Sliders

Follow this simple step-by-step guide to recreate the rustic, flavour-packed sliders shown in the recipe:

Gourmet gluten-free beef sliders with caramelised onions on rustic wooden board – recipe and image created by Nicol Retailer.

Gourmet Beef & Caramelised-Onion Sliders (Gluten-Free)

Print Recipe
Create irresistible restaurant-style gourmet beef sliders using Birchstead British 95% beef burger pucks and Schär gluten-free mini brioche sliders. These premium, gluten-free beef sliders feature juicy patties, caramelised onions, and soft brioche buns, perfect for fine dining menus, gastro pubs, catering, and home cooks seeking a luxury bite. Ready in just 30 minutes, this recipe delivers rich flavour, stunning presentation and greater accessibility for gluten-free diners.
Course Gourmet Bar Snack, Main Course, Sharing Platter, Starter
Cuisine Contemporary British, European Fusion, Gourmet Home Cooking, Modern British
Diet Gluten Free
Keyword Birchstead beef burger pucks recipe, British beef slider recipe, Gluten-free beef sliders, Gourmet beef sliders recipe, Restaurant-style sliders, Schär gluten-free brioche slider recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 10 People
Calories 240

Ingredients

Instructions

Caramelise the onions

  • Heat the olive oil (and butter if using) in a medium sauté pan over medium-low heat.
  • Add the thinly sliced onions and a pinch of salt. Stir gently.
  • Add the thinly sliced onions and a pinch of salt. Stir gently.
  • Add the brown sugar and balsamic vinegar (if using), stir to combine, and cook a further 5 minutes until onions are soft, sweet and jam-like
  • Remove from heat and set aside.

Cook the burger pucks

  • Heat a griddle pan or heavy frying pan over medium-high heat. Lightly oil the surface.
  • Season each beef puck with a little salt and pepper just before cooking.
  • Place the pucks on the hot pan. For 57 g patties, cook ~2–3 minutes each side for medium-rare/medium; extend by 1–2 minutes per side for well done (adjust to your preference).
  • If using cheese, add a slice to each puck about 30 seconds before finishing so it melts nicely.
  • Once cooked, remove from heat and let rest on a plate.

Prepare the buns

  • Split the gluten-free mini brioche buns and, if you like, lightly butter/toast them on the hot griddle or a clean pan until just crisp & golden — this adds a nice texture contrast.

Serve & enjoy!

  • Serve warm, ideally with a side of sweet potato fries, a crisp salad, or even a quick slaw
  • For a pub-style bite: serve 2 sliders per person with a pint or a soft drink; for a snack platter, include assorted sauces and extra toppings so people build their own.

Notes

For a truly restaurant-quality finish, allow the Birchstead beef patties to reach room temperature before cooking — this ensures even browning and maximum juiciness. Gluten-free buns can soften quickly, so lightly toasting the Schär mini brioche sliders adds structure, enhances flavour, and prevents soaking. Take your time caramelising the onions; slow cooking is what develops their deep, sweet flavour and elevates the entire dish. These sliders are best assembled just before serving so the beef stays hot, the cheese remains melted, and the buns retain their soft texture. Perfect for coeliac-friendly entertaining, party platters, pub-style menus or premium takeaway boxes.

Nutrition

Serving: 100g | Calories: 240kcal | Carbohydrates: 18g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Fiber: 1g | Sugar: 6g

Serving Suggestions

These gourmet gluten-free beef sliders are wonderfully versatile, making them ideal for everything from casual family dinners to laid-back weekend entertaining. To elevate your dish and create a well-rounded meal, here are some delicious serving suggestions that pair beautifully with the juicy Birchstead beef and soft Schär brioche buns.

Classic Pub-Style Sides

For a traditional British pub feel, serve your sliders alongside:

  • Seasoned chunky chips or sweet potato fries
  • Beer-battered onion rings
  • Pickled slaw for a tangy, refreshing bite

These sides create that comforting, indulgent “gastropub” experience — perfect for relaxed evenings or sharing platters.

Light & Fresh Options

If you prefer something lighter, these sliders pair beautifully with fresh, crisp salads:

  • Rocket & parmesan salad with balsamic drizzle
  • Cherry tomato & basil salad
  • Cucumber ribbons with lemon and cracked pepper

These fresh flavours cut through the richness of the beef and brioche beautifully.

Gluten-Free Party Platter

Hosting guests? Turn your sliders into a party centrepiece by serving them with:

  • Gluten-free nachos and dips
  • Stuffed mini peppers
  • Marinated olives, sun-dried tomatoes, and antipasti

This transforms your dish into a balanced sharing board perfect for game nights, gatherings, or casual celebrations.

Family-Friendly Add-Ons

For a full, comforting dinner, try adding:

  • Garlic roasted potatoes
  • Steamed seasonal vegetables
  • Corn on the cob with herb butter

These sides help round out the meal and make it suitable for all ages.

Premium Star Ingredients — Available at Nicol Retailer

What makes this recipe truly exceptional is the quality of the ingredients — both of which you can conveniently purchase from Nicol Retailer.

The foundation of the dish is the Birchstead British Top Rump Short Rib Cap 95% Beef Burger Pucks. These are made from premium British beef known for its tenderness, rich flavour and superb cooking consistency. These burger pucks offer professional-grade quality, ensuring every slider is juicy, satisfying and packed with natural beef richness.

To complement this, the recipe uses Schär Gluten-Free Mini Brioche Sliders — soft, golden, and buttery in texture. These buns elevate the dish, offering a light sweetness that pairs perfectly with the savoury beef. They also ensure the recipe remains suitable for gluten-free diners. Their bakery-style softness makes them ideal for gourmet sliders, giving you a restaurant-standard result at home.

Nicol Retailer proudly stocks both items, allowing you to source premium beef and high-quality gluten-free brioche buns from one trusted supplier. Whether you’re cooking for family, entertaining guests, or designing a menu for a business, Nicol Retailer ensures you have access to top-tier ingredients that deliver exceptional taste every time.

Posted on by

Luxury Pistachio & White Chocolate Mousse Cake

Pistachio and white chocolate mousse cake with a smooth layered finish, topped with crushed pistachios and mint. Image and recipe created by Nicol Retailer Limited
Pistachio and white chocolate mousse cake with a smooth layered finish, topped with crushed pistachios and mint. Image and recipe created by Nicol Retailer Limited

A Silky, No-Bake Dessert Made with Centaur Pistachio Paste

If you’re looking for a dessert that blends luxury, artistry and effortless elegance, this Pistachio & White Chocolate Mousse Cake deserves a place at the top of your baking list. Made with the incredibly smooth and intensely flavourful Centaur Pistachio Paste (1kg) from Nicol Retailer Limited, this no-bake masterpiece delivers a depth of nutty richness that transforms each bite into a decadent experience.

The velvety pistachio mousse melts on the palate, the buttery biscuit base adds a satisfying crunch, and the white chocolate topping brings a silky sweetness that completes the perfect harmony of flavours. Whether you’re hosting a celebration, preparing a gourmet after-dinner treat, or simply treating yourself to something extraordinary, this dessert promises show-stopping presentation, unforgettable flavour and pure pistachio indulgence.

Crafted to impress but remarkably simple to prepare, this mousse cake showcases the true beauty of premium ingredients — and when those ingredients come from Nicol Retailer Limited, you know you’re working with the best. This is the kind of dessert that turns a special occasion into a memory.

Brief History of Pistachio Paste

Pistachio paste has a long, rich history that stretches back thousands of years. Pistachios themselves are one of the world’s oldest cultivated nuts, enjoyed as early as 7000 BC in Persia (modern-day Iran). Known as “the green gold,” pistachios quickly became prized across the Middle East, Mediterranean and later Europe for their vibrant colour, natural sweetness and luxurious flavour.

Although pistachios were historically eaten whole, roasted or ground into sweets, pistachio paste as we know it today gained popularity in the 19th and early 20th centuries when European pastry chefs began incorporating finely milled pistachios into creams, custards, pralines and patisserie fillings. Italy — especially Sicily — is now renowned for its pistachio paste, using naturally green nuts from Bronte to create deeply flavoured spreads and dessert bases. France also embraced pistachio paste in classic pâtisserie such as Paris-Brest, macarons and ice cream.

Today, pistachio paste is a key ingredient in gourmet desserts worldwide, loved for its smooth texture, distinctive flavour and versatility. Whether used in cakes, mousses, gelato or buttercreams, high-quality paste like Centaur Pistachio Paste delivers a pure, authentic pistachio profile that elevates even the simplest recipes into patisserie-level creations.

How to Make This Delicious Pistachio & White Chocolate Mousse Cake

Creating this luxurious, no-bake dessert is far easier than it looks — and every step helps build the silky texture, rich pistachio flavour and beautiful presentation that make this mousse cake unforgettable. Follow the simple instructions below to prepare each layer to perfection and bring this elegant dessert to life in your own kitchen.

Pistachio and white chocolate mousse cake with a smooth layered finish, topped with crushed pistachios and mint. Image and recipe created by Nicol Retailer Limited

Pistachio & White Chocolate Mousse Cake

Print Recipe
Indulge in this luxurious Pistachio & White Chocolate Mousse Cake, made with rich, nutty Centaur Pistachio Paste from Nicol Retailer Limited. This no-bake dessert combines a buttery biscuit base, creamy pistachio mousse, and a silky white chocolate topping for an irresistible gourmet treat. Perfect for celebrations, dinner parties, or anytime you want a show-stopping pistachio dessert with authentic flavour and a smooth, melt-in-the-mouth texture.
Course Celebration Cake, Dessert, No-Bake Desser, Sweet Treat
Cuisine Contemporary Dessert, European, french, Italian, Modern Fusion
Diet Vegetarian
Keyword Butternut squash at Nicol Retailer, celebration cake, easy dessert, gourmet dessert, pistachio cake, pistachio dessert,, pistachio mousse,, pistachio paste recipe, white chocolate cake
Prep Time 20 minutes
Chilling Time: 4 hours 20 minutes
Servings 10 People
Calories 415

Ingredients

For the Base:

For the Pistachio Mousse Layer:

For the White Chocolate Layer:

Optional Garnish / Decoration:

Instructions

Prepare the Base

  • Crush the biscuits into fine crumbs.
  • Combine with melted butter.
  • Press mixture firmly into the base of a 20 cm (8-inch) springform cake tin or tart ring.
  • Chill in fridge while you prepare the filling.

Make the Pistachio Mousse

  • In a mixing bowl, whisk together the mascarpone (or yogurt), powdered sugar, vanilla extract and Centaur Pistachio Paste until smooth.
  • In a separate bowl, whip the double cream to soft peaks.
  • Gently fold the whipped cream into the pistachio-paste mixture until fully combined and light.

Pour Mousse Over Base

  • Remove the biscuit base from fridge and pour the pistachio mousse over it.
  • Smooth the top with a spatula.
  • Chill in fridge for at least 2 hours (preferably overnight) so the mousse sets firmly.

Prepare the White Chocolate Glaze

  • Gently melt the white chocolate with 50 ml cream in a heatproof bowl over simmering water (double boiler). Stir until smooth and glossy.
  • Let cool slightly, then pour over the chilled pistachio mousse layer.
  • Return to fridge and chill for at least 30 minutes to set.

Decorate & Serve

  • Carefully remove the cake from the tin.
  • Sprinkle crushed pistachios over the top.
  • Add white chocolate shavings or curls.
  • Garnish with a few whole pistachios and fresh mint leaves for colour.
  • Slice and serve chilled — the contrast between cold creamy mousse and crunchy pistachios is irresistible.

Notes

For the richest flavour, use high-quality Centaur Pistachio Paste from Nicol Retailer Limited — it provides a deep, authentic pistachio taste that elevates the mousse beyond ordinary desserts.
Chill the mousse cake for at least 2 hours (or overnight) for the smoothest texture and cleanest slices.
Use full-fat mascarpone or Greek yogurt for the creamiest consistency; swapping to yogurt gives a lighter, tangier finish.
If the mousse feels too thick, loosen it with a small splash of cream; if too thin, chill for 20 minutes before assembling.
For a professional finish, top the cake with crushed pistachios, white chocolate curls, or a drizzle of melted chocolate.
This recipe is naturally no-bake, making it perfect for warm weather or quick hosting without using the oven.
For gluten-free diners, simply replace the base with gluten-free digestive biscuits.
Keep refrigerated until ready to serve — this dessert tastes best chilled and firm.

Nutrition

Serving: 100g | Calories: 415kcal | Carbohydrates: 30g | Protein: 6g | Fat: 30g | Saturated Fat: 14g | Sodium: 110mg | Fiber: 1g | Sugar: 22g

Why You’ll Love This Pistachio & White Chocolate Mousse Cake

This stunning no-bake dessert stands out for so many irresistible reasons:

  • Rich, authentic pistachio flavour thanks to premium Centaur Pistachio Paste from Nicol Retailer Limited, giving every bite a deep, natural nuttiness that cheaper alternatives can’t match.
  • Perfectly balanced sweetness from silky white chocolate, which enhances rather than overwhelms the pistachio mousse.
  • No baking required, making this cake easy, reliable and ideal for beginners or quick preparation.
  • Luxurious, melt-in-the-mouth texture created by the smooth pistachio mousse, buttery biscuit base and glossy white chocolate layer.
  • Visually stunning presentation, with its elegant green hue and patisserie-style finish, guaranteed to impress guests.
  • Ideal for celebrations, including birthdays, festive gatherings, dinner parties or gifting — this is a dessert that always steals the spotlight.
  • Versatile and customisable, allowing you to adjust sweetness, decorate creatively and serve with berries, chocolate or fresh herbs.
  • Made with high-quality ingredients sourced from Nicol Retailer Limited, ensuring premium taste and dependable results every time.
  • Light yet indulgent, offering a luxurious dessert without feeling overly heavy or dense.

Serving Suggestions

his luxurious Pistachio & White Chocolate Mousse Cake deserves to be served in a way that enhances its elegant layers and rich, nutty flavour. For the best experience, slice the cake while fully chilled to preserve its smooth mousse texture and clean, defined lines. Serve each portion on a chilled dessert plate to maintain its light, creamy consistency.

To complement the deep, buttery flavour of the Centaur Pistachio Paste, pair each slice with fresh seasonal berries—such as raspberries, strawberries or blueberries—for a pop of natural acidity and colour contrast. A drizzle of warm white chocolate or a touch of honey also adds a luxurious finishing note.

For a restaurant-style touch, garnish plates with crushed pistachios, mint leaves, or delicate white chocolate curls. The fresh mint brings brightness, while the added pistachios enhance the cake’s natural nuttiness and provide a satisfying crunch.

Beverage pairings can elevate your dessert even further. This pistachio mousse cake pairs beautifully with espresso, matcha latte, sweet dessert wine, or a light herbal tea. If you prefer something indulgent, try serving with a scoop of vanilla bean ice cream or pistachio gelato for the ultimate pistachio lover’s plate.

Whether you’re entertaining guests, celebrating a special occasion, or enjoying a refined treat at home, these serving suggestions turn every slice into a gourmet dessert experience — making your Pistachio & White Chocolate Mousse Cake truly unforgettable.

Shop Premium Ingredients for This Recipe at Nicol Retailer Limited

Creating a dessert as luxurious as this Pistachio & White Chocolate Mousse Cake begins with using the right ingredients — and you can find everything you need in one place at Nicol Retailer Limited. Whether you’re a home baker, a chef, or simply someone who loves crafting high-quality desserts, Nicol Retailer offers a carefully curated selection of premium products that take your baking to the next level.

Centaur Pistachio Paste – The Star Ingredient

The secret behind this cake’s rich flavour and silky, nutty mousse is the Centaur Pistachio Paste (1kg). Unlike cheaper pastes or artificially flavoured spreads, this premium paste delivers:

  • Deep, authentic pistachio flavour
  • Smooth, velvety consistency
  • Natural colour without additives
  • Excellent blending for mousses, creams and toppings

This is the key ingredient that transforms a simple no-bake cake into a patisserie-style masterpiece — and it’s exclusively available at Nicol Retailer Limited.

Other High-Quality Essentials You Can Buy at Nicol Retailer

To help you create this stunning dessert effortlessly, Nicol Retailer provides top-quality versions of all the core ingredients you need, including:

  • Butter & dairy products for a rich mousse and smooth base
  • Digestive biscuits or alternatives for the perfect crumb base
  • White chocolate with clean meltability and premium flavour
  • Double cream, mascarpone, or Greek yogurt for creamy, stable mousse texture
  • Crushed pistachios for decorative finishing touches

Everything is chosen for its freshness, quality and reliability, giving you confidence that your dessert will turn out beautifully every time.

Why Buy from Nicol Retailer Limited?

  • Trusted supplier of premium baking ingredients
  • Excellent value for bulk and speciality items
  • Perfect for home bakers, cafés, patisseries and catering
  • Fast delivery and reliable customer service
  • Carefully selected quality products not always available in supermarkets

When you shop at Nicol Retailer Limited, you’re not just buying ingredients — you’re investing in exceptional flavour, professional results and unforgettable desserts.

Posted on by

Luxury Saffron & Lemon Butter Risotto – A Golden Italian Delight Made Effortlessly

Creamy saffron risotto topped with parmesan, parsley and lemon zest. Image and recipe created by Nicol Retailer Limited
Creamy saffron risotto topped with parmesan, parsley and lemon zest. Image and recipe created by Nicol Retailer Limited

A Bowl of Pure Italian Comfort

There are meals that warm you… and then there are meals that embrace you.
This Luxury Saffron & Lemon Butter Risotto is exactly that — rich, velvety, aromatic and impossibly elegant.

Made using the premium Gallo Pronto Saffron Risotto Base (1kg) from Nicol Retailer Limited, this recipe brings the golden magic of saffron risotto to your kitchen without hours of stirring. Each spoonful is silky, deeply infused with saffron, brightened with lemon zest and enriched with butter and parmesan for that unmistakable restaurant finish.

Whether you’re cooking for a date night, hosting a dinner party, or simply craving the comfort of Italian cooking, this risotto delivers flavour, luxury and ease all in one beautifully golden bowl.

f you’re curious about what makes traditional risotto so unique, Eataly explains the origins and Italian culinary tradition behind this iconic dish: https://www.eataly.com/us_en/magazine/culture/what-is-risotto

Why You’ll Love This Luxury Saffron Risotto

This isn’t just any risotto — it’s an experience.

  • Golden and aromatic thanks to real saffron
  • Ultra-creamy texture with no fuss
  • Ready in under 25 minutes
  • Restaurant-quality finish with lemon butter & parmesan
  • Versatile — pair with seafood, chicken, or enjoy on its own

Consistently perfect thanks to Gallo Pronto’s expertly balanced base. It’s everything you love about risotto, made beautifully simple.

How to Make This Delicious Saffron Risotto (Easy Step-by-Step Guide)

Making this luxurious risotto is wonderfully simple, with each step building more flavour and creaminess. For those interested in mastering authentic technique, BBC Good Food offers a helpful guide on how to make perfect risotto:https://www.bbcgoodfood.com/howto/guide/how-make-perfect-risotto

By using the Gallo Pronto Saffron Risotto Base, you eliminate guesswork and achieve perfect texture every time:

Creamy saffron risotto topped with parmesan, parsley and lemon zest. Image and recipe created by Nicol Retailer Limited

Luxury Saffron & Lemon Butter Risotto Using Gallo Pronto Saffron Risotto Base

Print Recipe
Create a rich, silky, restaurant-quality saffron risotto in minutes using Gallo Pronto Saffron Risotto Base. This luxurious Italian dish combines creamy saffron rice with lemon butter, parmesan and white wine for an irresistibly aromatic flavour. Perfect for elegant weeknight dinners, entertaining, or pairing with seafood. Easy, delicious and beautifully golden — a premium risotto made effortlessly at home.
Course Dinner, Main Course, Special Occasion Meal
Cuisine European, Italian, Mediterranean
Diet Gluten Free, Vegetarian
Keyword Butternut squash at Nicol Retailer, creamy risotto, Gallo Pronto, Italian risotto, lemon risotto, luxury risotto, parmesan risotto, quick risotto, saffron risotto
Prep Time 5 minutes
Cook Time 18 minutes
Servings 4 People
Calories 450

Ingredients

Base

Flavour Enhancers

Garnish

Instructions

Sauté the Aromatics

  • Heat olive oil or butter in a large pan.
  • Add diced onion and cook gently for 3–4 minutes until soft.
  • Add garlic and cook for 30 seconds until fragrant.

Toast the Risotto Base

  • Add Gallo Pronto Saffron Risotto Base to the pan.
  • Stir for 1 minute to warm and coat in the aromatics.

Deglaze with Wine

  • Pour in the white wine.
  • Let it bubble away for 1–2 minutes until reduced.

Add Stock & Simmer

  • Gradually add the hot stock, stirring occasionally.
  • Simmer for 12–15 minutes until creamy and al dente.

Finish with Lemon Butter & Parmesan

  • Turn off the heat.
  • Stir in cold butter cubes, lemon zest and grated parmesan.
  • Let the risotto rest for 1 minute to become extra silky.

Serve

  • Plate immediately while hot, topped with fresh herbs, parmesan shavings and extra lemon zest.

Notes

Use hot stock for best results — adding cold liquid can tighten the starch and prevent the risotto from becoming silky and creamy.
Don’t over-stir — gentle, occasional stirring helps the rice release just enough starch without becoming gluey.
Add butter at the end — stirring in cold butter creates a glossy, restaurant-style finish.
White wine adds depth, but you can replace it with extra stock if you prefer alcohol-free.
Adjust creaminess — add a splash of stock at the end if the risotto thickens too quickly.
Parmesan enhances the saffron flavour — always grate fresh for the best texture and taste.
Serve immediately — risotto waits for no one! It continues to thicken as it cools, so dish it up while beautifully loose and velvety.
Pair with seafood like prawns or scallops to enhance the delicate saffron aroma.
Use Gallo Pronto Saffron Risotto Base from Nicol Retailer Limited for consistently perfect texture and colour every time.

Nutrition

Serving: 350g | Calories: 450kcal | Carbohydrates: 58g | Protein: 12g | Fat: 16g | Saturated Fat: 8g | Sodium: 360mg | Fiber: 1.5g | Sugar: 3g

Serving Suggestions – Make It a Restaurant-Worthy Meal

Transform your Luxury Saffron & Lemon Butter Risotto into a complete fine-dining experience with these carefully curated pairings. Each suggestion enhances the saffron’s aroma, the lemon’s brightness and the velvety creaminess of the risotto, turning a simple dish into an unforgettable meal.

Seared King Prawns or Scallops

Nothing elevates saffron risotto quite like perfectly seared seafood. King prawns add sweetness and juiciness, while scallops offer a buttery, melt-in-the-mouth texture. Cook quickly in butter, garlic and lemon zest until golden. Arrange on top for a stunning restaurant-style presentation.

Lemon & Herb Roast Chicken

For something heartier, pair your risotto with tender, lemon-roasted chicken thighs or a whole roasted chicken.
The citrus and herbs lift the dish beautifully, while the chicken juices provide an intense savouriness that complements the creamy saffron rice.

Crispy-Skinned Sea Bass or Salmon

Pan-fried sea bass with perfectly crisp skin is an elegant, delicate pairing. Alternatively, roasted salmon with a touch of honey and lemon matches wonderfully with the saffron’s warmth, adding richness while keeping the plate fresh and balanced.

Grilled Asparagus, Tenderstem Broccoli or Green Beans

Fresh, vibrant greens cut through the richness of the risotto. Lightly charred asparagus or tenderstem broccoli adds a smoky depth, while lemon-dressed green beans bring crunch and brightness. This combination creates a beautifully complete Mediterranean-style plate.

Crisp Green Salad with Lemon Dressing

For a lighter option, serve with a refreshing mixed-leaf salad dressed with lemon juice, olive oil, black pepper and a pinch of sea salt. The tanginess helps balance the risotto and leaves the palate clean and refreshed.

Extra Lemon Zest & Parmesan Shavings

A simple but powerful finishing touch. Fresh lemon zest enhances the saffron aroma, while parmesan shavings melt gently into the warm risotto, highlighting its luxurious creaminess.

Serve with Warm Crusty Bread or Garlic Ciabatta

Ideal for soaking up every last bit of velvety saffron sauce.
Garlic ciabatta adds irresistible aroma and texture, making the meal feel decadent and satisfying.

Add Garlic Butter Prawns for a Show-Stopping Finish

Top your risotto with sizzling garlic butter prawns for an eye-catching, flavour-intense finish — the kind you would expect from a Michelin-style Italian restaurant.

  1. Perfect for Dinner Parties & Special Occasions

This risotto shines as the centrepiece of a classy dinner party menu:

  • Start with bruschetta or antipasti
  • Serve the risotto as the main
  • Finish with panna cotta or tiramisu

Perfectly balanced, beautifully golden and unforgettable.

Shop the Star Ingredient – Only at Nicol Retailer Limited

Create this exquisite risotto at home using the finest quality base:
Gallo Pronto Saffron Risotto Base (1kg) Available here: https://nicolretailer.com/product/gallo-pronto-saffron-risotto-base-1kg/

Premium ingredients make premium dishes — and this one shines.

Conclusion

This Luxury Saffron & Lemon Butter Risotto is proof that extraordinary food doesn’t have to be complicated. With the Gallo Pronto Saffron Risotto Base from Nicol Retailer Limited, you get stunning colour, rich flavour and perfect texture every single time — all in under 25 minutes.

Whether you’re cooking to impress or treating yourself, this dish brings warmth, elegance and pure Italian comfort to your table. One spoonful… and you’ll understand why this recipe is a keeper.

Posted on by

Luxury Homemade Panettone – A Soft, Buttery Italian Christmas Classic

Beautifully risen homemade Panettone filled with raisins and citrus peel. Image and recipe created by Nicol Retailer Limited
Beautifully risen homemade Panettone filled with raisins and citrus peel. Image and recipe created by Nicol Retailer Limited

Bring the Magic of Italian Christmas to Your Kitchen

Panettone is one of the most beloved Christmas bakes in the world. Tall, golden, soft as clouds and filled with fruity sweetness, this Italian Christmas bread has been enjoyed for over 500 years. Its delicate texture, gentle citrus aroma and beautiful domed shape make it a centrepiece dessert for festive gatherings, breakfasts and gifting.

This recipe teaches you how to make a luxury homemade Panettone that is light, airy, buttery and far superior to supermarket versions. With step-by-step instructions and simple ingredients, you can enjoy authentic Italian Christmas baking at home.

Whether served on Christmas morning, paired with coffee, shared with guests, or wrapped as a beautiful homemade gift, this Panettone recipe will fill your home with festive aromas and warm holiday cheer.

A Short History of Panettone – The Pride of Milan

Panettone originates from Milan, Italy, where it was first created during the Renaissance. What began as a simple enriched bread has evolved into the iconic tall, dome-shaped Christmas cake known today. Traditionally, Panettone is made with a long fermentation process that creates its signature airy crumb and rich depth of flavour.

Legend has it that Panettone was invented by a Milanese baker named Toni, which is why many Italians still call it “Pane di Toni” — Toni’s Bread. Today, Panettone is shared across Europe during the festive season, symbolising celebration, generosity and the spirit of Christmas.

According to BBC Good Food, Panettone has been a festive staple in Milan for centuries.

How to Make This Panettone

Making this luxury homemade Panettone is easier than you think. You’ll prepare a rich, buttery dough, knead it until smooth, let it rise slowly, then fold in rum-soaked fruit for extra flavour. After shaping and proving in a tall Panettone case, it’s baked until golden and cooled upside-down to keep its iconic tall, fluffy structure. Follow the simple steps and you’ll have a beautifully soft, fragrant Italian Christmas bread straight from your oven.

Beautifully risen homemade Panettone filled with raisins and citrus peel. Image and recipe created by Nicol Retailer Limited

Luxury Homemade Panettone

Print Recipe
Create a soft, buttery and beautifully golden homemade Panettone with this authentic Italian Christmas recipe. Made with enriched sweet dough, citrus zest, rum-soaked raisins and mixed peel, this festive bread is light, airy and irresistibly fragrant. Perfect for gifting, Christmas morning breakfast or serving with coffee, this easy step-by-step Panettone guide delivers bakery-quality results at home.
Course brunch, Dessert, Snack
Cuisine Italian, Traditional Christmas
Diet Vegetarian
Keyword bakery style panettone, Christmas panettone,, holiday baking ideas, homemade panettone, Italian Christmas bread, Italian panettone, panettone recipe, panettone with raisins, sweet bread recipe, traditional panettone
Prep Time 30 minutes
Cook Time 45 minutes
Rising Time: (two rises + cooling) 4 hours 30 minutes
Servings 12 People
Calories 320

Ingredients

For the Dough

Fruit Filling:

Finishing:

Notes

Use room-temperature ingredients for best dough development; cold eggs or milk will slow the rise of this enriched bread.
Be patient with rising time—Panettone needs a long, slow prove to achieve its signature tall, airy, cloud-soft texture.
High-quality dried fruit makes a big difference. Soak raisins and peel in rum or orange juice to keep them plump and fragrant.
The dough will be sticky—this is normal for enriched breads. Avoid adding extra flour; rely on a dough hook to knead properly.
Use a Panettone case or tall tin to support the dough as it rises upward instead of spreading outward.
Hang the Panettone upside-down after baking to prevent collapse and keep the crumb light and tall—this step is essential for authentic results.
Flavour variations: Add chocolate chips, pistachios, amarena cherries, or swap citrus peel for candied fruit.
Storage: Wrap tightly in cellophane or foil to keep it soft for 5–7 days.
Serving tip: Panettone tastes best slightly warm or lightly toasted and served with butter, mascarpone or a festive cream.

Nutrition

Serving: 80g | Calories: 320kcal | Carbohydrates: 45g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Sodium: 160mg | Fiber: 2g | Sugar: 18g

Serving Suggestions

Serve Warm with Butter, Mascarpone or Clotted Cream

Panettone is at its most indulgent when enjoyed slightly warm. Spread each slice with soft salted butter for a rich, comforting finish, or elevate it further with a dollop of silky mascarpone or classic clotted cream. The creamy texture melts into the warm, airy crumb, creating a beautifully luxurious Christmas treat.

Enjoy with Espresso or Hot Chocolate on Christmas Morning

A slice of freshly baked Panettone makes the perfect Christmas morning breakfast. Pair it with a strong Italian espresso for an authentic Milanese experience, or serve with a mug of creamy hot chocolate for a cosy, family-friendly moment. The gentle sweetness of the bread pairs wonderfully with warm festive drinks.

Toast Slices Lightly and Drizzle with Honey

For a quick and irresistible twist, toast thick slices of Panettone until lightly caramelised. Once golden, drizzle with honey or maple syrup for a glossy, fragrant finish. This simple serving idea enhances the citrus notes and adds a gentle crispness while keeping the centre soft and fluffy.

Use Leftovers for Panettone French Toast

Turn leftover Panettone into the ultimate luxury breakfast with Panettone French Toast. Dip slices into a mixture of eggs, cream, sugar and cinnamon, then pan-fry until golden. Serve with berries, syrup or whipped cream. It’s one of the most delicious ways to repurpose leftover festive bread and guaranteed to impress guests.

Wrap in Cellophane and Gift to Friends and Family

Homemade Panettone makes a stunning edible Christmas gift. Wrap the entire loaf in festive cellophane, tie with ribbon and add a gift tag for a thoughtful, artisan-style present. Panettone keeps beautifully when wrapped well, making it ideal for gifting to neighbours, colleagues or loved ones.

Shop Premium Baking Ingredients at Nicol Retailer Limited

Make your Panettone even better with high-quality ingredients available at: Nicol Retailer Limited – Premium Ingredients for Home & Professional Bakers.

Posted on by

Luxury Christmas Mince Pies Using Chef’s Selections Mincemeat – A Festive Favourite for National Mince Pie Day

Golden Christmas mince pies with star tops and icing sugar. Image and recipe created by Nicol Retailer Limited.
Golden Christmas mince pies with star tops and icing sugar. Image and recipe created by Nicol Retailer Limited.

The Ultimate Festive Treat That Defines British Christmas

Few foods capture the magic of Christmas quite like the humble mince pie. But when made properly — buttery, golden, generously filled and beautifully spiced — they become something truly unforgettable. This recipe combines soft, melt-in-the-mouth shortcrust pastry with the rich, warming flavour of Chef’s Selections Mincemeat (3kg) from Nicol Retailer Limited. It creates bakery-quality mince pies perfect for gifting, serving, or enjoying fresh from the oven.

Whether you’re celebrating National Mince Pie Day on December 13th or preparing for festive gatherings, this recipe brings together tradition, luxury, and irresistible Christmas flavour in every bite.

The History of Mince Pies — A British Christmas Icon

Mince pies have been part of British festive traditions for over 600 years. Originally made with minced meat, dried fruits and warming spices brought back from the Middle East during the Crusades, they evolved throughout the centuries into the sweet, fruit-rich pies we know today.

By Victorian times, mince pies had become a symbol of generosity and celebration — served warm at festive gatherings and gifted as a gesture of love and good fortune. Today, over 200 million mince pies are eaten in the UK every year. This makes them one of the nation’s most cherished seasonal bakes.

National Mince Pie Day — A Celebration of Festive Baking

National Mince Pie Day, celebrated in the UK every year on 12 December, is a joyful tribute to one of Britain’s most beloved festive treats. It marks the start of the Christmas baking season. Homes fill with the warm aroma of citrus, cinnamon and spiced fruit. It’s the perfect moment to bake a fresh batch of mince pies, share them with loved ones and enjoy the tradition that has been part of British Christmas for centuries. Using Chef’s Selections Mincemeat (3kg) from Nicol Retailer Limited makes this celebration even more delicious. It gives every pie a rich, authentic festive flavour.

How to Make These Delicious Christmas Mince Pies

Making these traditional Christmas mince pies is wonderfully simple and incredibly rewarding. With just a few basic ingredients and the rich, flavour-packed Chef’s Selections Mincemeat (3kg) from Nicol Retailer Limited, you can create bakery-quality mince pies right at home. The process begins with preparing a buttery shortcrust pastry and filling each case generously with spiced mincemeat. Then, bake them to golden perfection. Whether you’re an experienced baker or making mince pies for the first time, this step-by-step guide will help you achieve beautifully festive, perfectly flavoured pies every single time.

Golden Christmas mince pies with star tops and icing sugar. Image and recipe created by Nicol Retailer Limited.

Luxury Christmas Mince Pies Using Chef’s Selections Mincemeat

Print Recipe
Celebrate the festive season with these beautifully golden, buttery Christmas mince pies made using Chef’s Selections Mincemeat (3kg) from Nicol Retailer Limited. Filled with rich vine fruits, warming spices, citrus zest and optional brandy, these homemade mince pies deliver authentic holiday flavour with a bakery-quality finish. With a crisp shortcrust pastry and perfectly spiced filling, they’re ideal for National Mince Pie Day, Christmas gatherings, gifting, or cosy winter treats. Easy to prepare and irresistibly delicious, this recipe captures the true taste of Christmas in every bite.
Course Afternoon Tea Treat, Christmas Baking, Dessert, Festive Dessert
Cuisine English, Traditional Christmas
Diet Vegetarian
Keyword British Christmas, Butternut squash at Nicol Retailer, Christmas baking, Christmas pies, festive treats, holiday desserts, mince pies, mincemeat recipe, shortcrust pastry
Prep Time 30 minutes
Cook Time 22 minutes
Chilling time) 30 minutes
Servings 24 People
Calories 235

Ingredients

For the Filling:

For Finishing:

Instructions

Make the Pastry

  • Rub flour, salt and cold butter together until breadcrumb-like.
  • Stir in the caster sugar.
  • Add the egg and bring together into a dough.
  • If dry, add 1 tablespoon cold water.
  • Wrap in clingfilm and refrigerate for 30 minutes.

Prepare the Filling

  • In a bowl, mix the Chef’s Selections Mincemeat with brandy and/or orange zest for extra festive depth (optional but incredible).

Assemble the Mince Pies

  • Preheat oven to 200°C (180°C Fan).
  • Grease a muffin or tart tray.
  • Roll out pastry to 3mm thickness.
  • Cut rounds to fit your tray for the bases.
  • Spoon 1–2 tsp mincemeat into each pastry case.
  • Top with pastry lids, stars, or festive shapes.
  • Seal edges gently and brush tops with beaten egg.
  • Sprinkle with demerara sugar.

Bake

  • Bake for 18–22 minutes until golden brown and bubbling slightly.

Serve

  • Cool for 10 minutes, dust with icing sugar, and serve warm with clotted cream, brandy butter or custard.

Notes

For the best flavour, use high-quality Chef’s Selections Mincemeat (3kg) from Nicol Retailer Limited — its rich fruit content and warming spices create a deeper, more authentic Christmas taste than supermarket jars.
Chill the pastry for at least 30 minutes before rolling. This helps prevent shrinking and gives the mince pies a delicate, buttery crumb.
Do not overfill the mince pies; the filling expands as it bakes. A heaped teaspoon per case is usually perfect.
Pastry thickness matters — roll your pastry to about 3mm for the ideal balance of crispness and tenderness.
Add orange zest or a splash of brandy to the filling for an extra festive boost.
Use festive pastry cut-outs (stars, trees, or hearts) instead of full lids for a lighter, bakery-style pie.
Brush with beaten egg for a shiny golden finish, and top with demerara sugar for sparkle and crunch.
Storage: Mince pies keep for 3–4 days in an airtight container or can be frozen for up to 2 months.
Serving suggestion: Warm slightly and serve with clotted cream, brandy butter, or vanilla custard for a traditional Christmas treat.

Nutrition

Serving: 60g | Calories: 235kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 120mg | Fiber: 1g | Sugar: 16g

Serving Suggestions

These luxuriously spiced Christmas mince pies shine even brighter when paired with the right festive accompaniments. Here are delicious serving ideas that elevate the flavour, texture and presentation — perfect for holiday gatherings, Christmas Eve treats, or National Mince Pie Day celebrations.

Classic Brandy Sauce

Nothing says traditional British Christmas dessert like warm brandy sauce poured generously over a hot mince pie. Smooth, silky and gently boozy, it balances the sweetness of the mincemeat and adds a festive warmth to every bite.

Brandy Butter

Creamy, rich and sweet, brandy butter melts beautifully over warm mince pies. Made with butter, icing sugar and a splash of brandy, it creates an indulgent finish worthy of a Christmas dessert table.

Vanilla Custard

A thick, velvety custard brings comforting warmth and creaminess. Try adding a pinch of nutmeg or cinnamon for a festive twist.

Luxury Vanilla Ice Cream

The contrast of cold, silky ice cream against a hot, freshly baked mince pie is irresistible — ideal for those who prefer a lighter, refreshing finish.

Spiced Whipped Cream

Lightly whipped cream flavoured with cinnamon, nutmeg and a hint of orange zest pairs beautifully with the fruity mincemeat.

Festive Presentation Ideas

  • Dust pies with icing sugar “snow”
  • Arrange on a wooden board with holly, cinnamon sticks and dried orange slices
  • Pack into gift boxes for neighbours or friends
  • Serve warm on a tiered stand for a Christmas afternoon tea

Shop the Star Ingredient

All you need for these delicious festive mince pies — including the premium Chef’s Selections Mincemeat (3kg) — is available at: Nicol Retailer Limited – https://nicolretailer.com/product/chefs-selections-mincemeat-3kg/

Posted on by

14-Day Aged Bone-In Carvery Beef Forerib Roast – The Ultimate Showstopper for Luxury Dining

Five-bone roasted beef forerib with sliced servings and vegetables. Image and recipe created by Nicol Retailer Limited.
Five-bone roasted beef forerib with sliced servings and vegetables. Image and recipe created by Nicol Retailer Limited.

A Roast That Defines Luxury Dining

When you want to create a meal that people will talk about long after the plates are cleared, nothing compares to the Birchstead 14-Day Aged Bone-In Carvery Beef Forerib. This majestic, five-bone cut is the crown jewel of traditional British roasting — rich in flavour, intensely tender, and visually stunning with its tall, frenched bones and beautiful marbling.

Aged for 14 days to deepen the natural savoury notes of the beef, this cut delivers a melt-in-the-mouth tenderness and a luxurious buttery finish that rivals any high-end steakhouse or Michelin-starred dining room. When roasted properly, it produces thick, juicy slices with a perfect rosy interior, caramelised crust, and an aroma that fills the entire home with anticipation.

Whether you’re hosting a holiday feast, an elegant Sunday roast, or a special celebration, this recipe brings prestige, theatre and unforgettable flavour to the table. And the best part? Every ingredient used in this recipe — including the show-stopping aged forerib — can be purchased directly from Nicol Retailer Limited, your trusted supplier for premium British meats.

Why This 14-Day Aged Forerib Is the Star of Every Table

When it comes to creating a roast that truly commands the spotlight, the Birchstead 14-Day Aged Bone-In Carvery Beef Forerib stands in a class of its own. This cut is celebrated by chefs, home cooks and meat connoisseurs across the UK for its depth of flavour, luxurious tenderness and dramatic visual appeal. Here’s why this spectacular 5-bone joint is guaranteed to elevate any dining occasion:

Exceptional Ageing for Unmatched Depth of Flavour

Ageing beef for 14 days intensifies its natural savouriness, enriches its umami notes and enhances tenderness without compromising juiciness. This slow ageing creates a buttery texture and full-bodied flavour profile that you simply cannot achieve with standard supermarket beef. The result is a roast that tastes richer, smells more aromatic and slices like premium steak.

Stunning Five-Bone Structure for Dramatic Presentation

Nothing makes an entrance quite like a tall, five-bone forerib roast. Frenched bones rise proudly above the perfectly roasted beef, creating a visually striking centrepiece worthy of a Michelin-star restaurant. Whether you bring it to the table whole or carve between the bones for a theatrical reveal, this cut guarantees admiration — and appetite.

Naturally Marbled for Superior Juiciness and Tenderness

The forerib is one of the most flavourful and tender cuts of beef, thanks to its beautiful natural marbling. As the beef roasts, the marbling melts slowly, self-basting the joint from the inside out. This means consistently moist slices, an incredible melt-in-the-mouth texture and that irresistible beefy richness with every bite.

Perfect Balance of Tradition and Gourmet Cooking

This is a cut steeped in British roasting tradition yet sophisticated enough for gourmet dining. The 14-day ageing process elevates a classic forerib into a celebration-worthy dish. Whether it’s a holiday feast, Sunday roast, Christmas centrepiece or luxury family dinner, this beef transforms familiar flavours into something extraordinary.’

How to Make This Delicious Recipe

Creating this 14-Day Aged Bone-In Carvery Beef Forerib Roast is far easier than its grand appearance suggests — and the results are nothing short of spectacular. With its rich marbling, deep 14-day aged flavour and dramatic five-bone structure, this premium joint from Nicol Retailer Limited delivers restaurant-quality results using simple, reliable techniques.

By following the step-by-step guide below, you’ll learn how to season, sear, roast, rest and carve your forerib to perfection, achieving beautifully even cooking, a caramelised crust, and melt-in-the-mouth tenderness every time. Whether you’re preparing this for a Sunday roast, festive celebration or luxury dinner party, this recipe ensures your beef becomes the unforgettable star of the table:

Five-bone roasted beef forerib with sliced servings and vegetables. Image and recipe created by Nicol Retailer Limited.

14-Day Aged Bone-In Carvery Beef Forerib Roast

Print Recipe
Indulge in the rich, buttery flavour of this 14-Day Aged Bone-In Carvery Beef Forerib, slow-roasted to perfection for a tender, melt-in-the-mouth finish. This impressive 5-bone joint is expertly aged to deepen flavour and enhance juiciness, making it the perfect centrepiece for Sunday roasts, holiday feasts and special celebrations. Cooked with herbs, garlic and a high-heat crust, then served with a glossy homemade gravy, this luxurious roast delivers restaurant-quality results at home. All ingredients, including the premium Birchstead forerib, can be purchased directly from Nicol Retailer Limited for exceptional freshness and value.
Course Dinner, Holiday Centrepiece, Main Course, Special Occasion Dish, Sunday Roast Alternative
Cuisine Modern European, Steakhouse-Style, Traditional Roast Dinner
Diet Low Calorie
Keyword 14-day aged beef forerib, 5-bone beef roast, aged beef recipe, beef forerib recipe, Birchstead forerib, bone-in carvery beef, British roast dinner recipe, celebration roast UK, gourmet roast dinner, luxury beef roast UK, Nicol Retailer Limited, premium beef Nicol Retailer, slow roasted forerib, special occasion beef joint, Sunday roast centrepiece
Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Resting Time – Essential for retaining juices and carving beautifully 1 day 45 minutes
Servings 12 People
Calories 645

Ingredients

Optional Gravy:

Instructions

Prepare the Beef

  • Remove the forerib from the fridge 1–2 hours before cooking.
  • Pat dry thoroughly.
  • Rub with olive oil, salt, pepper, garlic granules, rosemary and thyme.

Preheat the Oven

  • Set to 220°C (200°C fan / Gas 7). This high heat will help build the gorgeous crust.

Create the Flavour Base

  • Place onions, carrots, celery, and garlic in a roasting tray.
  • Position the forerib bone-side down on top.

Roast Hot, Then Low

  • Roast for 25 minutes at high heat to develop a crust.
  • Reduce to 160°C (140°C fan / Gas 3).
  • Continue cooking for approximately:
    1 hour 45 minutes → medium-rare
    2 hours → medium
    (A 5–6 kg joint may vary slightly depending on your oven.)
    Internal Temperatures:
    55°C – medium rare
    60°C – medium

Rest for Perfect Juiciness

  • Remove from oven, loosely cover with foil and rest for 45–60 minutes. This step ensures tender, juicy slices.

Make the Gravy

  • Place roasting tray on the hob.
  • Stir in flour, add red wine to deglaze, then pour in stock.
  • Reduce until glossy.

Carve & Serve

  • Slice between the bones for dramatic presentation.
  • Serve with gravy and your favourite sides.

Notes

For the juiciest and most flavourful results, always allow your 14-Day Aged Bone-In Carvery Beef Forerib to come to room temperature before roasting — this ensures even cooking throughout the thick joint. Start with a high-heat blast to create a rich, caramelised crust, then reduce the temperature for slow, gentle roasting that preserves tenderness and enhances the natural aged flavour.
Resting the beef for at least 45 minutes after cooking is essential, as it allows the juices to redistribute for melt-in-the-mouth slices. Using premium Birchstead aged forerib from Nicol Retailer Limited guarantees exceptional quality, deep beefy richness, and a restaurant-worthy roast every time.

Nutrition

Serving: 350g | Calories: 645kcal | Carbohydrates: 3g | Protein: 55g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 165mg | Sodium: 560mg | Iron: 3.2mg

Serving Suggestions

A magnificent joint like the Birchstead 14-Day Aged Bone-In Carvery Beef Forerib deserves sides that enhance its rich flavour, balance its natural fattiness, and create a beautiful restaurant-quality presentation. These carefully selected serving suggestions transform your roast into a luxury dining experience, ensuring every plate looks as spectacular as the beef itself.

Crispy Roast Potatoes — The Essential Classic

No British roast is complete without perfectly crisp, fluffy roast potatoes. For best results:

  • Parboil until edges soften
  • Shake in the pan to roughen
  • Roast in beef dripping from Nicol Retailer for unbeatable flavour
  • The golden crunch pairs beautifully with the buttery tenderness of the aged forerib.

Honey-Glazed Carrots & Parsnips — A Touch of Sweetness

These roasted roots bring a natural sweetness that balances the richness of the beef. Dress with:

  • Honey
  • Fresh thyme
  • Cracked black pepper
  • A drizzle of olive oil

This side adds colour, shine, and irresistible caramelisation to your plating.

Buttery Greens for Balance & Freshness

To cut through the luxurious fattiness of aged beef, serve vibrant green sides such as:

  • Tenderstem broccoli
  • Green beans with garlic butter
  • Charred asparagus
  • Savoy cabbage tossed in butter

These add a clean, fresh finish and elevate the plate with vivid colour.

Garlic Butter Mushrooms — Rich and Earthy

Pan-fried mushrooms cooked in butter, garlic and thyme echo the earthy, savoury notes of the aged beef.
They also add moisture and depth, making them a Michelin-style addition.

Whole Roasted Garlic Bulbs — Luxury Garnish

Slow-roasted garlic bulbs become soft, sweet and spreadable. Serve whole on the platter or squeeze over beef slices for rich, aromatic flavour.

Fresh Salad for Lightness

A crisp salad brings brightness to balance the richness. Try:

  • Rocket, parmesan & balsamic glaze
  • Watercress with lemon dressing
  • Baby gem Caesar salad

Refreshing, colourful and perfect for lighter palates.

Rich and Glossy Red Wine Gravy

A beautifully reduced gravy is essential for Michelin-level presentation. Use:

  • Beef drippings from the roasting tray
  • Red wine
  • Beef stock from Nicol Retailer
  • A touch of Worcestershire sauce

Silky, rich and deeply flavoured, it ties the whole meal together.

Michelin-Style Plating Inspiration

For a fine-dining finish, plate like a professional chef:

  • Fan out the sliced beef for dramatic colour contrast
  • Add roasted heritage carrots for height
  • Spoon red wine jus artfully around the plate
  • Garnish with fresh thyme or rosemary

Present the full five-bone roast at the table for a theatrical reveal

Shop Every Ingredient from Nicol Retailer Limited

Ready to Create This Luxury Roast at Home?

Bring restaurant-quality dining straight to your kitchen with the Birchstead 14-Day Aged Bone-In Carvery Beef Forerib. Order premium British beef, chef-grade ingredients and gourmet essentials directly from Nicol Retailer Limited — your trusted supplier for exceptional flavour and unbeatable value.

Shop the full ingredient list here:

Why Choose Nicol Retailer Limited?

  • Premium British meats aged for superior flavour
  • Exceptional quality at better value than high-end supermarkets
  • Trusted supplier to home cooks & professionals
  • Fast UK delivery and excellent customer service
  • Everything you need for Michelin-level cooking at home

Don’t wait — elevate your next feast with the finest ingredients from Nicol Retailer Limited.

Posted on by

14-Day Aged Beef Tomahawk Steak – The Ultimate Luxury Feast for True Steak Lovers

14-Day Aged Tomahawk Steak Recipe – Premium Beef by Nicol Retailer Limited
14-Day Aged Tomahawk Steak Recipe – Premium Beef by Nicol Retailer Limited

A Showstopper Meal That Everyone Will Remember – Introducing our 14-Day Aged Tomahawk Steak Recipe, an unforgettable culinary experience that will leave your guests talking for weeks.

If you’re searching for a recipe that turns a meal into a moment, look no further than the Birchstead 14-Day Aged Beef Tomahawk Steak. This dramatic bone-in rib steak is the crown jewel of luxury dining — deeply marbled, beautifully matured, and visually striking. With its long rib bone and impressive size, the tomahawk steak is a centrepiece that instantly elevates any dinner table.

Aged for 14 days to intensify flavour and tenderness, this premium cut cooks beautifully with minimal effort. With the right heat, the right technique, and the right ingredients — all of which you can buy directly from Nicol Retailer Limited — you can achieve a steakhouse-quality result at home, without the expensive restaurant bill.

Whether you’re cooking for a birthday celebration, a weekend feast, or a special occasion with family and friends, this recipe guarantees a rich, buttery, melt-in-the-mouth experience that will leave everyone wanting more.

Why You’ll Love This 14-Day Aged Tomahawk Steak

If you’ve ever wanted to recreate a luxury steakhouse experience at home, this Birchstead 14-Day Aged Tomahawk Steak gives you everything you need: premium flavour, dramatic presentation, and a melt-in-the-mouth tenderness only found in properly aged beef. This is more than just a steak — it’s a centrepiece that transforms an ordinary meal into an unforgettable moment. Here’s why this recipe stands out among all steak dishes and why it’s quickly becoming a favourite for home chefs and food lovers across the UK:

Aged for Deep, Rich, Unmatched Flavour

This steak is aged for 14 days, intensifying its natural beefiness and creating a depth of flavour that cheaper, non-aged cuts simply can’t match. The ageing process enhances tenderness and produces that signature buttery, savoury richness people associate with high-end restaurants

Incredible Marbling for Juicy, Tender Results

The Birchstead tomahawk steak is beautifully marbled, meaning each bite is incredibly juicy and tender. As the fat melts during cooking, it bastes the meat from within, giving you a luxurious texture and flavour every single time.

Dramatic Bone-In Steakhouse Presentation

The long rib bone gives this steak its iconic “tomahawk” look — making it the perfect showstopper for celebrations, date nights, dinner parties and special occasions. When carved and presented on a platter, it looks like something straight out of a Michelin-star kitchen.

Surprisingly Easy to Cook at Home

Though impressive in size, this tomahawk steak is simple and forgiving to cook. With a hot sear, oven finish and a short rest, your steak will be perfectly pink, tender and juicy. Whether you’re experienced or new to steak cookery, you’ll achieve restaurant-quality results.

Better Value Than Eating Out

Enjoying a tomahawk steak in a fine-dining restaurant can cost a small fortune — but by buying premium ingredients directly from Nicol Retailer Limited, you enjoy the same quality at a far better price. You get a gourmet experience without the luxury price tag.

Premium Quality From Trusted British Suppliers

The Birchstead tomahawk steak is sourced with care and quality in mind — and when purchased from Nicol Retailer Limited, you have the peace of mind of knowing you’re buying high-grade, expertly handled British produce.

Perfect for Any Special Occasion

Birthdays, Father’s Day, Valentine’s Day, Christmas, anniversaries, Sunday feasts — this steak elevates all of them. It’s a dish made for special moments, celebrations and gatherings where great food brings people together.

Fully Customisable with Flavours & Sides

Serve it with garlic butter, chimichurri, red wine jus, charred vegetables, triple-cooked chips — the possibilities are endless. This steak’s versatility makes it fit any style, whether rustic, gourmet or modern fine dining.

How to Make the Ultimate Tomahawk Steak (Step-by-Step Guide)

Cooking a 14-Day Aged Tomahawk Steak might look impressive and intimidating, but with the right method and a few chef-approved techniques, it’s surprisingly simple to achieve a restaurant-quality result at home. This bone-in rib steak is thick, flavour-packed, and perfect for high-heat searing followed by gentle roasting in the oven. Whether you want a perfectly pink medium-rare centre or a more well-done finish, this guide walks you through every step clearly. Using premium British beef from Nicol Retailer Limited, you’ll learn how to sear, baste, roast, rest, and carve your tomahawk like a professional chef — ensuring juicy, tender, flavourful results every time.

14-Day Aged Tomahawk Steak Recipe – Premium Beef by Nicol Retailer Limited

14-Day Aged Beef Tomahawk Steak – The Ultimate Luxury Feast

Print Recipe
Elevate your next meal with this Birchstead 14-Day Aged Beef Tomahawk Steak — a premium cut known for exceptional flavour, tenderness, and dramatic presentation. With rich marbling, full beef flavour, and a bone-in design worthy of a high-end steakhouse, this tomahawk transforms any dinner into a luxury dining experience. Follow our step-by-step guide to create a mouth-watering masterpiece at home using ingredients available directly from Nicol Retailer Limited.
Course Celebration Dish, Dinner, Gourmet Weekend Meal, Main Course, Special Occasion Dish
Cuisine English, Gourmet Home Cooking, Modern European, Steakhouse
Diet Diabetic, Low Calorie
Keyword 14-day aged beef,, Birchstead tomahawk steak,, bone-in rib steak, gourmet beef recipe, luxury steak dinner, Nicol Retailer Limited, oven-roasted tomahawk, special occasion steak, steakhouse-style recipe, tomahawk steak
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time (Before Cooking) 45 minutes
Servings 4 People
Calories 620

Ingredients

For the Tomahawk Steak

Optional Red Wine Jus (Serves 4)

Recommended Sides (Serves 4)

Instructions

Bring Steak to Room Temperature

  • Remove the tomahawk from the fridge 45–60 minutes before cooking. Pat dry and season heavily with salt & pepper.

Sear for a Crust

  • Heat olive oil in a cast-iron pan.
  • Sear the steak for 3–4 minutes per side, including the bone edge.
  • Add butter, garlic, and herbs, then baste the steak for 1 minute.

Oven Roast

  • Transfer the pan to a 200°C (180°C fan) oven. Cook for:
    18–22 minutes → medium rare
    22–25 minutes → medium

Rest the Steak

  • Rest under foil for 10–15 minutes so juices redistribute.

Carve & Serve

  • Slice thickly against the grain and arrange on a warm platter for dramatic presentation.

Red Wine Jus (Serves 4)

  • Sauté the shallot and garlic in the same pan.
  • Add red wine and reduce by half.
  • Add beef stock + thyme and simmer to glossy thickness
  • Strain and serve with the sliced steak.

Notes

For best results, allow your Birchstead 14-Day Aged Beef Tomahawk Steak to reach room temperature before cooking — this ensures even heat distribution and maximum tenderness. Always sear the tomahawk over high heat to create a rich, caramelised crust, then finish in the oven for perfect doneness.
Resting the steak for 10–15 minutes is essential, as it keeps the meat juicy and enhances flavour. For deeper richness, baste generously with butter, garlic, and herbs, and serve with a simple red wine jus to elevate this premium cut into a restaurant-quality experience. All ingredients can be purchased directly from Nicol Retailer Limited, making it easy to recreate a luxury steakhouse feast at home.

Nutrition

Serving: 190g | Calories: 620kcal | Carbohydrates: 2g | Protein: 52g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 160mg | Sodium: 480mg | Iron: 3.5mg

Serving Suggestions

A 14-Day Aged Tomahawk Steak deserves sides that complement its rich flavour, buttery tenderness, and steakhouse-style presentation. The right accompaniments elevate your beef to a luxury dining experience — turning a simple meal into a gourmet feast. These serving suggestions are designed to balance flavour, add colour, and create a visually stunning plate that will make your guests feel like they’re dining in a premium British steakhouse.

Creamy Mashed Potatoes or Truffle Mash

A perfectly smooth mashed potato is a classic steak pairing — but for a true restaurant-level upgrade, mix in truffle butter, white truffle oil, or roasted garlic. The creamy texture pairs beautifully with the tender beef, while truffle adds irresistible depth and luxury.


Triple-Cooked Chips or Crispy Roast Potatoes

If you’re looking for crunch, triple-cooked chips or golden roasted potatoes are the ultimate choice. Their crisp exterior contrasts beautifully with the juicy steak, making every bite more satisfying.

Charred Greens for Freshness & Balance

Add colour and freshness with vegetables that stand up to the richness of the beef. Try:

  • Charred asparagus
  • Tenderstem broccoli
  • Sautéed green beans
  • Grilled courgettes

Lightly season with sea salt, olive oil, and lemon zest for a bright, clean finish that balances the dish.

Garlic Butter Mushrooms or Creamy Spinach

For extra richness, serve your tomahawk with buttery mushrooms or silky creamed spinach. Garlic mushrooms enhance the beef’s umami flavours. Creamed spinach brings comforting creaminess while keeping the meal balanced.

Roasted Garlic Bulbs for Sweetness & Aroma

Slow-roasted garlic bulbs add a fragrant, caramelised sweetness that pairs perfectly with aged beef. Simply squeeze the softened cloves alongside each slice of steak — divine!

A Crisp Side Salad

To lighten the meal, serve a fresh salad with vibrant textures:

  • Baby gem + Caesar dressing + crunchy croutons
  • Mixed leaves + honey mustard dressing

It helps cut through richness and refresh the palate.

Red Wine Jus — A Must-Have Finishing Touch

A glossy, reduced red wine jus poured over the carved tomahawk intensifies flavour, adds moisture, and gives the dish a professional finish. This sauce ties every component together and elevates your plate from delicious to extraordinary.

Special Occasion Serving Style

For birthdays, Father’s Day, Christmas, or celebrations:

  • Serve the tomahawk on a wooden carving board
  • Present the bone whole, then slice thickly for dramatic effect
  • Add roasted rosemary sprigs for aroma
  • Pour the jus tableside for a luxury dining moment

Shop All Ingredients from Nicol Retailer Limited

Create this show-stopping 14-Day Aged Tomahawk Steak with confidence by sourcing all your ingredients directly from Nicol Retailer Limited. From the premium Birchstead 14-Day Aged Beef Tomahawk Steak to fresh herbs, aromatics, and gourmet essentials, Nicol Retailer provides everything you need to bring restaurant-quality cooking into your home. With trusted British sourcing, exceptional product quality, and competitive pricing, Nicol Retailer makes it easy to shop for luxury ingredients in one place — without the inflated costs of high-end supermarkets or steakhouses. Visit NicolRetailer.com to explore the full range and elevate every meal with chef-grade results.