Food Made Easy: Cheat eats

Pre-prepared food has a bad image these days. When we hear the word pre-prepared, we immediately jump to the conclusion that it means corners have been cut that result in reduced quality. But, as with many things, the argument for pre-prepared food is not as clean-cut as all that. Sure, we are fans of fresh food. Who isn't these days? But, looking at the statistics, it's just the term 'pre-prepared' that has the stigma attached. Let's not forget that it also refers to frozen food and a plethora of useful kitchen sundries.

Country Range brand manager Martin Ward says that 77 per cent of caterers say they use frozen food to make life in the kitchen simpler, and believes that the myths of frozen food need to be addressed.

"Operators just need to get over the outdated image of frozen not being as good quality or nutritious as fresh, a stigma being put to bed by the British Frozen Food Federation (BFFF)," says Ward, adding that within the Country Range Group, the company has seen "a dramatic increase in sales of our own frozen products, from battered fish and vegetables to desserts, with an increase of 30 per cent in sales of frozen products in the first six months of 2010".

Speaking at the BFFF's annual luncheon, newly elected president Nick Shaw referenced the recently published British Frozen Food Industry - A Food Vision report, which reviews more than 120 academic papers. The findings of the dossier quash any claims that frozen food is inferior to 'fresh', presenting an interesting argument.

In a hectic kitchen environment, pre-prepared food can be a Godsend, but not everyone is a fan.

To pre-peel or not to pre-peel, that is the question. The Publican has opened a can (God forbid) of worms by suggesting that good food pubs were beginning to buy in pre-prepared vegetables as a time saver. Ben Bartlett, S&N's food development manager, says: "As a classically trained chef I like to do things properly. I definitely go with fresh - and pre-prepared is more expensive."

Ben says a 25kg bag of chipping potatoes costs around £6.98, while the same weight of pre-fried chips costs around £14.95. He adds that when potatoes are converted into ready chips, their nutritional value is degraded. Although he does admit there are occasion when pre-prepared can be useful when buying in Brussels sprouts, for example, as they are time-consuming to prepare.

Yvonne Hamlett at the Peacock in Oxhill, Warwickshire, isn't very impressed with pre-prepared veg either. "It doesn't take long to do and I don't think you get as good a quality," she argues. "Pre-prepared potatoes get dipped in whitening preservative, so they don't mash properly or roast."

Philip Davison of the Sun in the Wood in Newbury, Berkshire, argues that having food semi-prepared can save time and money and reduce waste. For example, he always portions up vegetables such as mashed potato in advance. "It's thinking about what your customers are likely to have - having records of what you have done in the past," says Philip. "We've been here 15 years and we keep records every day of what's served."

Mitch Adams, licensee of the Thatchers Arms in Mount Bures, Essex, has no burning gripe with pre-

prepared vegetables, but doesn't buy these in because it's cheaper for his chefs to prepare them in-house. Mitch again highlights the importance of preparation. "As long as it's prepared outside of service, there's no pressure on time," he says.

The pub has also just started offering homemade pizzas. The bases are made fresh and then frozen so that all the kitchen has to do is add the fresh toppings and bake.

Keep it simple

Brendan Speed, executive head chef at London's Crowne Plaza Hotel, uses around 20 per cent pre-prepared products in the staff restaurants and buffets when serving large numbers of people - although not in his restaurants.

And you may be shocked to find out that there is even a micro-waved lasagne on his room service menu. Brendan argues that as there is no chef working at 2am, this is a practical approach. He adds that they tested between 15 and 20 different brands before selecting one. Controversially, he argues: "You could honestly open a restaurant and take all your products from M&S and I would guarantee that some of the food would be as good as some restaurants that cook from fresh."

He adds: "I never would have imagined buying Caesar dressing, tartar sauce or mayonnaise but now, with time constraints, hygiene laws and skills shortages, we have to. You need to reconcile this and find a way through so that this doesn't offend you as a chef."

He agrees that portion control can save time and reduce waste. One such example is the steaks used at the hotel chain, which come in at regulated 6oz and 8oz weights.

The steaks are no longer cut in house, but by the butchers from whom the meat is sourced. He adds: "Portion control also means you have a consistent product and one that a less skilled member of the kitchen staff can serve."

However, Brendan, who is originally from Australia, warns: "The problem we have is that in 15 years' time you won't have the chefs who can cook from scratch. I know it's going to happen because it happened in Australia."

The conclusion: try to be realistic according to your circumstances and maybe stockpile old recipe books and DVDs of Delia in case of cookery skills Armageddon.

Top tips for hassle-free veg

• Par-cook or blanche vegetables, then cover with cold water. Before serving them, all you need to do is blanche them again. This means you're cooking just the right amount of vegetables each time, reducing waste.

• A piece of bread added to the pan with potatoes will absorb the starch and give the potatoes a longer life

• Wedges of lemon put in the pans with veg can help preserve their colours.

• Different types of vegetables take different lengths of time to cook - carrots, for example, take longer than mange tout. But if you experiment you'll find that if you cut the pieces of carrot smaller they will cook in the same time as the mange tout - then you can cook them together.

Tips provided by Yvonne Hamlett at the Peacock in Oxhill, Warwickshire

What the foodservice suppliers say

Pauleys​

Pauleys says pre-prepared produce remains popular with licensees who are looking to reduce costs associated with labour and waste. The company introduced a range of 20 new prepared products this year to present pub chefs and caterers with greater choice and fresh ideas. The packs are determined by season, but the offering includes easy-to-manage 1kg bags of Pauleys Sweet Potato Wedges, Pauleys Sliced Mixed Peppers and Pauleys Chunky Roasting Vegetable Mix. Pauleys also offers individual microwaveable portions of vegetables in 12 x 120g bags. The company says these offer fantastic portion control and are the ideal solution for smaller pubs that require the option of serving fresh produce quickly and easily when required. Pauleys Microwave Portion Red Pepper, Fine Beans and Broccoli Florets, for example, can make the perfect base for a vegetable pasta bake.

Bernard Matthews Foodservice ​

"When it comes to certain ingredients, fresh is something to shout about on menus, but there are instances where buying frozen can outweigh the benefits of buying fresh," says Duncan Marsh, general manager. "Our British turkey products, for example, are frozen to ensure top quality with no compromise on flavour and offer an excellent margin opportunity. The Food Standards Agency has readily accepted that, nutritionally, frozen is as least as good as fresh."

As well as helping pubs on a limited budget, Marsh argues that the company's range of products can help those with small kitchens or without skilled chefs. The Golden Norfolk sub-range delivers high-quality British turkey products that are fully traceable from farm to fork. Other products include 100 per cent British frozen raw tu