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Now that you've got 24hr access to your kitchen the culinary possibilities are endless. Why not break up your day working from home with some of our exciting recipes recommended by our venues?

Small changes to our habits and approach to food can make a big impact. With supermarkets under more pressure to provide food as stockpiling takes hold reducing food waste by using every aspect of each ingredient is a great improvement to make to our daily lives. This vegan pesto recipe is created using leftover kale stems that people often throw away. It can be added to courgetti, spaghetti, spread onto a slice of bread or used to dress roasted veg or a fresh salad. If you can't get your hands on nutritional yeast, a drop of marmite will give the dish that cheese-like flavour.


Recipe from Head Chef Grzegorz Ostropolski, Milton Hill House


Makes: one small kilner (enough for 4)


  • 50g pine nuts, toasted
  • 1/2 garlic clove
  • 40g kale stems
  • 50ml olive oil
  • 1 tsp nutritional yest
  • Pinch of salt
  • Lemon juice, to taste


  1. Toast the pine nuts in a pan until coloured, allow to cool.
  2. In a food mixed, add the kale stems, garlic, toasted pine puts and a small amount of oil. Whilst the mixer is still running, add the remaining oil.
  3. Stir in the nutritional yeast (or marmite), salt & lemon juice to taste.
  4. Put into a clean kilner jar and place into the fridge until required.

You can find out more about Milton Hill House by clicking here. 

Being a busy #eventprof can sometimes call for a working lunch, but that doesn’t mean you should compromise on taste or flavour. These Korean chicken baguettes will help keep hunger at bay as well as entertain those taste buds.


Recipe from Executive Head Chef Chris Morrall, Aston Villa Football Club

Makes: 4 servings


  • 2 chicken breast
  • 4 baguettes of your choice
  • 50g gochujang
  • 50g mayonnaise
  • 40g corriander
  • 1 carrot
  • 1/2 cucumber
  • Zest of 1 lime
  • Salt and pepper
  • Olive oil
  • Toasted black and white sesame seeds
  • 40g mint
  • 50ml white wine vinegar
  • 50ml water
  • 50g sugar
  • Optional salad


  1. Mix salt pepper oil, 10g of gochujang. Cut the chicken breast into butterfly marinade for at least 1 hour.
  2. Once marinated, grill for approximately 5 mins on each side or until cooked
  3. Set aside 2 breasts.
  4. Warm water, vinegar and sugar and bring to a simmer. Take off the heat.
  5. Peel carrot and using the peeler make ribbons with the carrot and cucumber.
  6. Season with salt and pour over the pickling liquid that you’ve just made. Set aside to cool.
  7. Mix mayo with remaining gochujang, zest and juice of half a lime and toasted sesame seeds.
  8. Split baguettes on one side (can lightly toast if preferred).
  9. Pick the coriander sprigs and mint leaves.
  10. Slice the chicken, drain off the pickled carrot and cucumber.
  11. Spread generous amount of mayo on toasted baguette. Fill by layering sliced chicken, pickled veg, coriander and mint leaf.

You can find out more about Aston Villa Football Club by clicking here.

And for something a little different... These tacos are a great street-food offering that are a more social approach to dining. So if you're self isolating with all your friends and family, this is a great dish to help provide a much needed break from the laptop. 


Recipe from Executive Head Chef Seymour Millington, Sheffield United Football Club


Makes: serves 4


For the Jackfruit Tacos

  • 2 cans tinned jackfruit
  • 1 avocado
  • 8 tacos
  • 100g chipotle adobo
  • 100g fresh tomatos
  • 4 spring onions
  • Handful coriander and 50g corainder for arroz verde
  • 1 lime
  • Fresh chilli (or tabasco sauce if you have it to hand)
  • 2 tablespoons BBQ sauce

For the Arroz Verde

  • 100g rice
  • 300ml veg stock
  • Handful of spinach
  • 2 cloves garlic
  • 1 green chilli
  • 1 small white onion

For the Pickled Onion and Radish

  • 1 red onion
  • 5 breakfast radishes
  • 50 ml white wine vinegar
  • 50ml water
  • 50g sugar


We recommend making the pickled onion and radish aspect of this recipe first as it needs to be left overnight.

For the Red Pickled Onion and Radish 

  1. Bring sugar, vinegar and water to the boil.
  2. Thinly slice the radishes and onion.
  3. Place in container with a pinch of salt, pour over with the hot vinegar mix and set aside overnight.

For the Jackfruit

  1. Put the jackfruit in the pan including brine/water. Add chipotle adobo to the pan.
  2. 2 tablespoons BBQ sauce and cook on stove until the liquid reduces to create a glaze and the jackfruit is softened and breaks down to a pulled texture

For the Pico de Gallo

  1. Chop the spring onion and the fresh tomatoes to an even size, approximately ½ a cm cubes.
  2. Roughly chop coriander and add to the bowl.
  3. Zest and juice of lime.
  4. Tobasco sauce/fresh chilli.
  5. Olive oil and combine. Set aside to macerate in own juices.

For the Arroz Verde

  1. Blend all ingredients together in a blender (leaving out the rice).
  2. Wash the rice with cold water.
  3. Put stock in saucepan and add rice, bring to a simmer and cook for approx. 10 mins.
  4. Take off heat and cover the pan with lid and leave on side for another 10 mins to steam.
  5. Take lid off, add splash of extra virgin olive oil and fluff rice up with a fork.

For the Guacamole

  1. Peel and de-seed the avocado. Place in bowl, add pinch of salt and zest and juice of half a lime.
  2. Splash of olive oil and mash to a pulp with fork or potato masher.
  3. Add some chopped coriander

For the Tacos

  1. In a dry, non stick pan, on a medium heat toast the tacos on both sides until lightly coloured.
  2. Place on a plate under a clean tea towel to keep warm.

To serve

  1. Place taco on plate, smother with guacamole.
  2. Sprinkle over the arroz verde
  3. Then spoon on the jackfruit
  4. Cover with pico de gallo
  5. Garnish with pickled onions, radishes and picked coriander
  6. Can add an extra squeeze of lime to taste

You can find out more about Sheffield United Football Club by clicking here.