Cleverchefs

WE'RE FEELING GOOD!

We’re excited to share that our next campaign launches on 2nd January, and it’s all about the power of mood-boosting food!

Did you know the food we eat doesn’t just support our physical health, but can genuinely influence how we feel day to day? 🤔🥦

We’ll be sharing more very soon, but for now you can read this article from Public Sector Catering celebrating our new campaign:

Cleverchefs celebrates ‘power of mood-boosting’ food | Public Sector Catering Cleverchefs Catering chief operating officer Jaime Gardener said it was designed to educate families across the UK about the importance of eating nutrient-rich foods, not just for their general health, but also for the mood-boosting benefits. “With ‘Feel Good: Fuel the Mood’, we want to show f...

SPROUTDOWN TO CHRISTMAS (THE AFTERMATH)

Wondering what to do with the leftover sprouts? 🤔 Here's an idea...

Creamy Sprout Pasta 🍝

Ingredients:
150-200g cooked Brussels sprouts (halved or roughly chopped)
200g pasta (spaghetti, rigatoni or tagliatelle work well)
1 tbsp olive oil
1 garlic clove, finely chopped
100ml double cream (or crème fraîche for a lighter option)
40g grated parmesan (plus extra to serve)
½ lemon (juice and zest)
Salt and black pepper, to taste
Optional: a few rashers of crispy bacon or pancetta

Method:
Cook the pasta: Bring a large pot of salted water to the boil and cook the pasta according to packet instructions. Reserve a cup of the pasta water before draining.
Fry the sprouts: While the pasta cooks, heat olive oil in a large frying pan over medium heat. Add the garlic and fry for 30 seconds until fragrant.
Stir in the leftover sprouts (and bacon, if using) and cook for 3–4 minutes until they’re hot and slightly caramelised.
Make it creamy: Pour in the cream and simmer gently for 2–3 minutes. Add the lemon juice, zest and parmesan, stirring until the sauce thickens slightly.
Combine: Add the cooked pasta to the pan and toss everything together. If it looks too thick, loosen with a splash of the reserved pasta water.
Season and serve: Taste and add salt and black pepper as needed. Serve topped with extra parmesan and a little lemon zest.