This month’s recipe is by the Country Range Development Chef, Paul Dickson. After finding a talent and passion for cooking at school and encouraged by his teacher, Paul moved from the North East to London at the age of 17 in pursuit of becoming a chef.
Starting at Holiday Inn, Paul worked for some top restaurants during his time in London, including being executive chef at Yo Sushi as well as leading corporate banking kitchens including being executive chef for JP Morgan where he led a kitchen of 18 people. During this time, he cooked for celebrities and even the Queen and had the opportunity to be creative without strict budgets. Paul and his family moved to Lancashire when his two children were young for a different pace of life. He converted part of his home into a cookery school and also works as a food consultant and stylist, working on film and TV, on social media and in print.
Paul draws on his over 30 years of experience in foodservice and food styling to work with us on product testing and innovation, recipe development, and creating inspirational menus for all sectors and budgets. Paul is passionate about reducing food waste and supporting caterers with practical and versatile solutions to create economical and sustainable dishes.
“I love working with Country Range ingredients as they are created specifically for foodservice and strike the perfect balance between quality and value. This recipe is a great way to use up leftover sausages. It works particularly well with farfalle, as the sauce is thick enough to coat the pasta well and gives extra flavour when the sauce is held in the folds of the shape of the pasta. The bow shaped pasta is also appealing to children, making it a good option for education settings.”