How to crack open the big Easter opportunity
Good Friday favourites, sharers and showstoppers – here are three ways to sweeten the long weekend!
4 different ways with chorizo
Make the spicy sausage work harder across your menu with ideas that boost flavour, value and profit
Smoky butter
Blend softened butter with cooked, finely chopped chorizo, smoked paprika and parsley. Chill, slice and use to top steaks, melt over corn on the cob or finish grilled veg. It’s an easy way to turn everyday dishes into premium plates.
A splash of heat
Don’t waste the flavour left in the pan. Strain the oil from cooked chorizo and drizzle over risottos, roasted potatoes or pizzas before serving. It adds smoky depth, gloss and aroma, turning leftovers into a chef’s finishing touch.
Crispy crumb
Whizz leftover chorizo into fine crumbs, fry until crisp and sprinkle over mac and cheese, salads or soups. This clever little hack not only adds crunch and colour, but packs in flavour while helping reduce waste.
Hearty hash
Combine diced chorizo with potatoes, onions and peppers for a comforting hash that works for brunch, lunch or bar snacks. Top with a fried egg and herbs for a great-value dish that keeps costs low and flavour high.
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Our guide to the Six Nations
The Six Nations is one of the biggest fixtures in the sporting calendar, bringing packed venues, long sessions and high expectations from fans. Getting it right takes more than just showing the game; preparation, pace and the right atmosphere can make all the difference between a good day and a great one. To help venues make the most of the tournament, we spoke to the team at Tiny Rebel to hear how they approach Six Nations service. From stock planning and streamlined menus to staffing, early openings and standout drinks, here’s their advice on putting on a brilliant tournament from kick-off to final whistle.
