Catering Top Fresh Produce Tips


Start simple: Build meals around quality fruit and veg – soups, smoothies, and side dishes are easy entry points. Think seasonally: Use a seasonality calendar to guide menu planning and source British produce at peak freshness and value.


Maximise every ingredient: Use


root-to-shoot cooking to cut waste and costs – skins, stems, and even seeds can all add flavour and texture. Add colour and variety: Vibrant


Goat wrap and sides


less discussed. Vibrant colours, varied textures, and aromatic flavours stimulate appetite and encourage residents to eat more, which is particularly important for those with reduced taste or smell sensitivity. In particular, for those living with dementia, careful use of colour and presentation can aid recognition and enjoyment of dishes – from separating different brightly coloured vegetables in a dish, to recreating shapes of vegetables with purees on plates – greater appeal can be generated. Classically used British vegetables can


also be a nostalgia driver, with many fruit and vegetables evoking memories of home- cooked meals. For those that no longer


Celeriac & Truffle Soup Serves 10


Ingredients 2 Celeriac, whole 1 Onion, sliced 4 Garlic Cloves, chopped 2l Milk 50ml Truffle Oil Salt & Pepper


Method In a pan sweat down the onion and garlic together with a pinch of salt and pepper. Cook for 5 minutes or until the onion has become soft and translucent. Peel the celeriac and slice as finely as


possible, add to the onions and cook for approximately 5 minutes.


Add the milk and bring to a simmer,


cook until the celeriac is soft then add the truffle oil and blend the mix. A great garnish would be parmesan


croutons to boost the calories. Cut bread into small pieces and bake to crisp up, then add grated parmesan at the end.


Chicken tikka 40 www.thecarehomeenvironment.com February 2026


vegetables and fruits make dishes more appetising and can help stimulate appetite and recognition. Hydration through food: Offer smoothies, soups, and fruit-infused


do the cooking, this can bring comfort and emotional connection. We find lots of lesser-used root vegetables like swede and turnips have this impact, whilst more unusual berries like gooseberries bring back memories of picking fruit from home gardens for many.


Fresh produce driving creativity for chefs Fresh produce offers chefs a varied assortment of vibrant colours and textures to choose from and incorporate into their cooking. Providing kitchen staff have the base knowledge of how to prep and prepare a range of vegetables, the dish options are


drinks to boost hydration naturally. Inspire independence: Create smoothie or salad stations with simple illustrated menus so residents can get involved in making their own. Link menus to memories: Feature


nostalgic ingredients like root vegetables or British berries to evoke comfort and connection. Celebrate themes and seasons: Tie


produce-led menus to events – from summer berry days to autumn squash weeks or global cuisine themes. Grow a little: Small gardening


projects (herbs, peas, tomatoes) engage residents and build pride in homegrown produce.


truly endless. Using themed days or tying fresh-produce


centred menus around key calendar moments is a good way to present dishes to residents, engage them, and encourage them to get excited and passionate about what they are eating. For example, a Valentines Day themed meal might feature a risotto coloured with beetroot, with fresh British redcurrant tarts for dessert, while Halloween might include a range of squash/ pumpkin centred dishes. Global cuisine days work brilliantly for


adding excitement to daily meals, creating meaningful experiences. Fresh produce has a part to play here – Mexican food features corn, tomatoes, avocados, and herbs heavily, while Middle Eastern food often incorporates stone fruits, aubergines, and squashes. Being able to give residents something they may not have tasted before can be a good talking point and may even mean new favourites are found for regular menu cycles. During our Care Chef of


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