Recipes

The Development Chefs at The Bake Factory are always busy experimenting in our state of the art NPD kitchen. Innovation is at the heart of what we do and we love exploring new flavour combinations. If you have a particular recipe that you’d like to bring to life and transform into a fully tested and costed product then please get in touch with us.

Please browse our recipes for inspiration and contact us if you see a concept that you’d like more information on.

HAY BAKED CHICKEN TACO

This seasonal taco recipe is perfect for spring and the promise of warmer days ahead. Our hay baked chicken adds an earthy flavour that contrasts with the wild garlic and lemon. Garden peas, samphire and courgette freshen the taco and add a splash of colour to this woodland inspired dish.

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PEURCOS PORK EMPANADA

Panamanian cooking is blend of Latin American and Caribbean flavours. Our Isla de Peurcos recipe uses ingredients that are firm local favourites. These empanadas can also be made with corn or maize flour for added authenticity.

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ULTIMATE BLT

A classic bacon sandwich is a breakfast meal that is very difficult to beat. However, it’s also true that the better the bacon, the better the sarnie. We love smoked bacon and this taste explosion of a BLT is a firm Bake Factory favourite.

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COCONUT BOWL WITH TURMERIC

This exotic and healthy coconut bowl can use chicken or fish as a substitute. We love the vibrant colours and fresh ingredients.

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LAMB PITTA WITH SHEEPS YOGURT

This recipe for grilled lamb is a real taste of New Zealand and celebrates a lesser used cut of meat served alongside sheep’s yogurt.

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CHICKEN SATAY SKEWERS

BBQ chicken can take many different forms and this version puts an Asian twist on grilling traditional chicken skewers. The charcoal taste really works well with the peanut sauce suggested here and the chicken is excellent in bite sized chunks that slide of the charred sticks.

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SWEET POTATO PIE

One of favourite Gluten Free meals is a Sweet Potato pie with fennel seeds and plenty of goats cheese. This a crowd pleaser for vegetarian guests and an easy meal to make in a hurry.

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PASTRAMI SARNIE

This sandwich stack is synonymous with New York and we use Rye Bread and Gherkins for our gourmet version.

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