Chefs advised to put healthier dishes on the menu to tempt diners in January

By Premier Foodservice

- Last updated on GMT

Chefs advised to put healthier dishes on the menu to tempt diners in January
For many, January marks a new beginning with consumers determined to stick to New Year’s resolutions and cut back on indulgent dishes after the festive season. 

With the month being a quieter time of year for the industry, restaurant and pub operators will therefore need to offer healthier options to tempt consumers to eat out. 

Whilst it is important to keep best-selling dishes on the menu, chefs should look at how they can create lighter dishes which still excite consumers. 

Vegetarian dishes are often popular among diners who are sticking to a healthy eating regime.

Vegetable hot pots, casseroles or curries can all be explored and using brands such as Bisto or Sharwood’s in these dishes will ensure consumers are still getting a taste of what they know and love, but in what is perceived to be a healthier format.

Pubs and restaurants can promote dishes such as these via their social media channels and utilise the popular hashtag #MeatFreeMonday to attract new customers. 

In addition to vegetarian options, fish or chicken are also viewed as healthier choices and an increasing number of consumers are seeking out gluten-free dishes, whether they have an intolerance or not.

Gluten-free versions of popular dishes are appearing on menus, from pizzas and pasta, to roast dinner and sausage and mash; at Premier Foods we have developed Bisto Gluten-Free Gravy to help chefs cater for this growing demand. 

Winter Warmers Recipe: Spicy Bean Hot Pot using Homepride Tomato & Basil Sauce

At less than 500 calories per portion, this is a healthy option to kick start the new year. It’s a quick and simple dish to make and can also be made up a day in advance. 

Serves: 10

Cost per portion: 90p

Preparation time: 15 minutes

Cooking time: 40 minutes 


  • 300g leeks (sliced)
  • 500ml Bisto Vegetable Bouillon (made as per instructions)
  • 20ml Vegetable oil
  • 2 Onions (finely diced)
  • 2 Cloves of garlic (crushed)
  • 100g Celery (finely diced)
  • 2g  Chilli powder
  • 5g Ground cumin
  • 5g Smoked paprika
  • 1l Homepride Tomato and Basil Sauce
  • 500g Sweet potato (diced)
  • 800g Red kidney beans (drained and rinsed)
  • 800g Butter beans (drained and rinsed)
  • 800g Cannellini beans (drained and rinsed) 


  1. Preheat the oven to 220°C.
  2. Blanch the sliced leeks in the Bisto Vegetable Bouillon. Once cooked, drain and reserve the cooking liquor.
  3. Heat the oil in a large non-stick saucepan. Fry the onions for five minutes, stirring occasionally, until softened and lightly browned.
  4. Add the garlic, celery and fry for a further two minutes. Add chilli powder, cumin and paprika.
  5. Cook for one minute and then add the Homepride Tomato and Basil Sauce. Next add the sweet potato and reserved Bisto Vegetable Bouillon cooking liquor. Stir in the beans and season to taste with salt and pepper.
  6. Spoon the bean mixture into an ovenproof dish and top with the blanched leeks.
  7. Bake for about 35 minutes until the leeks are tender, lightly browned and the filling is bubbling. 

Allergens: Celery 


Why not try different variations of bean, such as borlotti, black eyed beans or even chickpeas. 

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