It’s a company arguably more famous for colder weather classics, but this summer Essential Cuisine is unveiling a chef-focused, productivity-boosting recipe guide, packed with vibrant ingredients that not only offer a timely flavour lift, but could help brighten the moods of diners too.

 Available to download now, at theSummer Superfoods recipe book sees the company’s talented team of development chefs take some of its best-known products including its Premier Jus, Asian bases, and Glace ranges, and use them to create a whole host of inspirational spring and summer-inspired recipes. From Smoked Duck, Heritage Carrot, Orange & Wild Rice Salad with a Hazelnut & Pomegranate Dressing, to Tofu Poké, Jerk Fish and a One Pot Moroccan Chickpea Brown Rice Salad, chefs will be spoilt for choice in their endeavours to provide healthy, nutritious meals.

The recipe book includes a foreword by highly respected nutritionist Dr Sarah Schenker, on how a poor diet can affect individuals and their families, employers and wider society, recognising that people are happier and more productive if they feel and eat healthily. Dr Schenker also offers up her expert view on the value of ingredients used in each recipe, giving working kitchens the confidence that, when employed, these recipes can help vastly improve the wellness of diners.

Senior Business Development Chef at Essential Cuisine, Jonathan Harvey-Barnes, who was one of the chef team, instrumental in bringing the recipe book to life, commented: “Essential Cuisine may be more famous for autumn and winter inspiration than spring and summer, but hopefully this new guide goes a long way to proving the sheer versatility of some of our best loved products. There are certain sectors – B&I, Education – where using food to boost productivity is a real science. We’re here to say that, with some 87% of UK diners stating that the healthiness of their food is important to them*, these recipes can be used in any sector, their simplicity, freshness and vibrancy playing into the hands of chefs and working kitchens across hospitality.”