Food Development
Looking For Inspiration? Look No Further!
Here you can find a selection of Lorraine's serving suggestions.




Halloumi & Vegetable Towers

These make a great starter, lunch or dinner.  They are sure to be loved by meat-eaters & vegetarians alike!  Allow 1 tower per person as a starter or 2 for a main meal. 

For each tower, use 1 large flat cap mushroom, 2 slices courgette, 2 slices red pepper & 3 slices halloumi.  Lightly brush the vegetables & halloumi with vegetable oil on all sides.  Sprinkle Chef Paul Magic Seven Herb seasoning over both sides of the halloumi.  Cook the vegetables & halloumi on a preheated griddle or bbq or in a hot pan until browned on both sides & cooked through. To serve, place the mushroom flat side down on a plate, top with 1 piece halloumi, then continue assembling with alternate layers of vegatables & halloumi.  Additional Chef Paul Seasoning can be sprinkled in between each layer if a stronger flavour is desired.

For a starter serve with fresh rocket & a drizzle with Sour Cream & Chive Dressing.  For a main meal, serve with sundried tomato & toasted pine nut couscous seasoned with Chef Paul Seven Herb Magic.

Sticky Chipotle Prawn Skewers 

These are ideal to serve as a starter or part of a main meal.  Allow 1- 2 skewers for a starter portion & 3-4 for a main course. 

Brush the Garlic Marinated Tiger Prawn Skewers with Atlantic Smoky Chipotle Sauce to thoroughly coat.  Cook under a preheated moderate grill, or on a griddle or BBQ for 2-3 minutes, turning halfway through cooking, or until prawns are cooked through.  Brush with a little more Atlantic Smoky Chipotle Sauce before serving.

For a starter, serve on a bed of shredded lettuce, carrot & courgette.  For a main course, serve on a bed of jasmine rice accompanied with a selection steamed or stir-fried vegetables.  Garnish with a sprig of fresh coriander & slices of red chilli.  Also delicious made with Sweet Chilli Sauce instead of Chipotle Sauce.

Blackened Salmon Salad

Ideal as a starter or main course.  Allow approximately ¼ salmon fillet per portion for a starter, or 1 salmon fillet per portion for a main course.

Sprinkle Chef Paul Magic Blackened Steak seasoning or Chef Paul Magic Blackened Redfish seasoning over a raw salmon fillet to coat all sides.  Pan-fry in a little hot oil, turning frequently until cooked through & lightly browned on each side.

For a warm salad, serve immediately flaked over a freshly prepared salad consisting of mixed leaves & cooked new potatoes.  Drizzle with House of Lords Honey & Mustard Dressing or Atlantic Lemon & Herb Piri Piri Sauce.

Stir some of the Chef Paul seasoning in to plain mayonnaise & serve as an accompaniment.  

Roasted Garlic & Onion Bread                                          

Stir Chef Paul Magic Roasted Onion & Garlic seasoning in to softened butter, then spread over slices of French bread or a bread of your choice.  Bake in a moderate oven for 8 -10 minutes until butter has melted & bread is slightly crisp around the edges.  For variation, sprinkle with a little grated cheese before serving.

Tomato & Mozzarella Bruschetta

Drizzle slices ciabatta bread with olive oil.  Dice fresh tomato into 1cm pieces, then stir in some Chef Paul Magic Seven Herb seasoning.  Spoon tomato mixture on top of the ciabatta slices, then top with diced mozzarella & sprinkle over a little more Chef Paul Magic Seven Herb seasoning.  Place on a baking tray & cook in a preheated moderate oven for 8 -10 minutes until mozzarella has started to melt & ciabatta is slightly crisp on the base & around the edges.

Lemon & Black Pepper Croutons

Dice or tear uncut bread into bite-size pieces.  Toss in olive oil, then sprinkle with Chef Paul Magic Lemon & Cracked Pepper seasoning.  Cook in a preheated moderate oven for 5-10 minutes until lightly crisp & golden.  Scatter over a freshly prepared salad.  This flavour goes particularly well with salads containing tuna, salmon or anchovies.  Scatter croutons over salad before serving.

For a spicier flavour, try some of the other Chef Paul Magic seasonings, such as Six Spice or Sweet & Spicy.  Or for a tamer flavour try Just Plain Good Seasoning or Seasoning Salt.  


The Chef Paul Magic seasonings are great for flavouring salad dressings & really easy to make.  Select the seasoning that most suits your meal & place in a jar with 3 tablespoons extra virgin olive oil & 2 tablespoons of white wine vinegar per serving.  Shake well until mixed, then drizzle over a freshly prepared salad or freshly cooked vegetables, such as green beans, carrot, baby corn or new potatoes. 

Chicken & Spinach Risotto

Sprinkle Chef Paul Magic Lemon & Cracked Pepper or Chef Paul Roasted Onion & Garlic seasoning in to risotto at the start of cooking.  Stir in fresh spinach & Harvest Cooked Chicken Strips 5 minutes from the end of cooking.   Serve, then top with shavings of fresh Parmesan.   Great to serve with Roasted Onion & Garlic Bread made using Chef Paul Magic (see recipe).

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