See us at HCA

We are delighted to announce that Inhouse Manager will be exhibiting at the HCA on 2nd and 3rd April 2020. 

Please come and visit us on STAND 35!

The event will take place at the at the ACC in Liverpool and opens to visitors at 9am, closing at 17:15pm on 2nd April and opens again on 3rd April at 8:30am, closing at 16:45pm.

We very much hope to see you there!

Recipe of the Month – Smoked Salmon Pasta

Smoked salmon pasta sounds really fancy, but the truth is, it’s so easy and quick to cook.  It comes together in just under 30 minutes making it the perfect dish to whip up on a weeknight, but still good enough to impress your guests.

Preparation : 10 minutes

Cooking time : 20 minutes

Serves : 4


1lb spaghetti

1/2 red onion, chopped

2 garlic gloves, finely chopped

1/4 cup white wine

3/4 cup double cream

Juice of half a lemon

Pinch of salt

1/2 lb smoked salmon, cut into bite size pieces

Garnish with chopped dill


In a large pot of saled boiling water, cook the pasta according to the packet instructions until al dente

Drain, reserving 1/2 cup of the water, and return the cooked pasta to the pot

Heat the oil in a frying pan, add the onion and cook for about 5 minutes until soft

Add the garlic and cook for a further 1 minute

Add the wine and cook for a further 5 minutes, until the wine has almost completely reduced

Add the double cream and lemon to the frying pan and cook until thickened, about 5 minutes.

Season with salt and pepper

Add the salmon and cook for 2 minutes until the salmon is warmed through, and then add to the pasta.

Stir well, using a little of the reserved pasta water if the dish is too thick.

Serve, garnished with dill



Recipe of the Month – Cheesy Taco Skillet

This month we bring you the ultimate comfort food!  Serve this in the pan on the table for an ‘everyone tuck in’ meal.

Preparation : 5 minutes

Cooking time : 20 minutes

Serves : 4


1 tbsp vegetable oil

I red bell pepper

1/4 cup sliced green onion, plus more for garnish

2 garlic cloves, crushed

1 tbsp chili powder

1 tbsp ground cumin

pinch salt

1lb ground beef

15oz can of chopped tomatoes

1 cup black beans

1 tbsp hot sauce (such as Tabasco)

1 cup grated Monteray Jack cheese

1 cup grated cheddar


Heat the oil in a large skillet (or frying pan) over a medium heat.

Put the red bell pepper and green onion into the skillet and cook for 5 minutes until tender.

Add the garlic and cook for 1 minute

Stir in the chili powder, cumin and salt and salt.

Add the tomatoes and black beans, stir well

Stir in the hot sauce, add the cheese and cover for 2 minutes to let the cheese melt.

Sprinkle the onion garnish on the top and serve


Recipe of the Month – Chicken & Chorizo Jambalaya

This is a lovely Cajun inspired rice dish with spicy Spanish sausage, peppers and tomatoes.  Ready in under an hour, it makes a great weekday dinner.

Preparation : 10 minutes

Cooking time : 45 minutes

Serves : 4


1 tbsp olive oil

2 chicken breasts, chopped

1 onion, chopped

1 red pepper, thinly sliced

2 garlic cloves, crushed

75g chorizo, sliced

1 tbsp cajun seasoning

250g long grain rice

400g can plum tomatoes

350ml chicken stock


Heat the olive oil in a large frying pan with a lid, add the chicken and brown for 5-8 minutes

Remove the chicken and set aside

Tip the diced onion into the pan and fry for 3-4 minutes until soft

Add the red pepper, crushed garlic cloves, the sliced chorizo and the cajun seasoning and cook for a further 5 minutes

Add the chicken back in, then add the rice, tomatoes and chicken stock

Cover and simmer for 20-25 minutes until the rice is tender



Christmas & New Year Opening

With the festive season almost upon us, please see below for our office opening times:

Monday 24th December – OPEN

Tuesday 25th & Wednesday 26th – CLOSED

Thursday 27th & Friday 28th – OPEN

Monday 31st – OPEN

Tuesday 1st January – CLOSED

We would like to take this opportunity to wish everyone a very Happy Christmas, and a peaceful and prosperous New Year

The Inhouse Manager Team

Recipe of the Month – Spiced Cranberry & Fig Chutney

Yes, it’s time to start thinking about Christmas!  This gorgeous chutney makes a wonderful alternative to cranberry sauce, and will go great with leftovers too.

Makes 2kg

Preparation time – 30 minutes

Cooking time – 1hr 30 minutes


600 ml (1 pint) red wine

850 ml (1.5 pints) red wine vinegar

450g (1lb) light muscovado sugar

1.3kg (3lb) Bramley apples, peeled, cored and chopped

200g (7oz) stoned dates, chopped

450g (1lb) onioins, peeled and chopped

150g (5oz) cranberries

150g (5oz) figs, chopped

125g (4.5oz) sultanas

3tsp yellow mustard seeds

1tsp black pepper

2tsp ground cinnamon

2tsp English mustard powder

2tsp salt


Sterilise jars

Place the red wine in the preserving pan.  Bring to the boil, stirring until reduced to 200ml (7fl oz)

Add the red wine vinegar and sugar and stir until dissolved, and then add the remaining ingredients and stir well

Bring the mixture to the boil and then reduce the heat to a simmer and cook, stirring regularly until the chutney is well reduced and thick.  Remember that chutneys thicken even more when cold.

Spoon the chutney into warm sterilised jars and seal

Store in a cool dark place for at least 4-6 weeks before eating.  It will last for 3 or 4 months.

Recipe of the Month – Irish Barm Brack

As the autumn nights draw in, this delicious fruit cake was traditionally served at Halloween in Ireland.  There’s no butter in this recipe, but try a slice of this warm with lashings of butter on it!

Preparation time – 10 minutes plus 8 hours soaking the fruit

Cooking time – 1hr 30 minutes


275g raisins

100g sultanas

60g mixed peel

300ml warm, strong black tea

1 or 2 teaspoons black treacle (optional)

200g dark brown demarara sugar

225g self raising flour

1/4 teaspoon mixed spice

1 egg


Mix the dried fruit, mixed peel, warm tea and treacle in a bowl.  Cover and set aside overnight

Preheat the oven to 180 degrees C / gas mark 4

Grease and line a 900g / 2lb loaf tin or a 20cm / 8 inch round cake tin

Add the brown sugar, self raising flour, mixed spice and egg to the dried fruit – tea mixture and stir well

Pour into the tin and bake for 1hr 30 mins until it feels firm to the touch

Transfer to a wire rack and cool

Stored in an airtight container, this cake will keep for 10 days (if you can resist it!)

Recipe of the Month – Veggie Stew with Dumplings

This is a big, thick, rich stew  with cheesy herby dumplings, perfect for the colder evenings that’s really easy to make.

Serves 6



For the dumplings:

50g butter, softened

125g self raising flour

40g cheddar cheese, crumbled

1 tbsp thyme leaves

For the stew:

3 tbsp olive oil

1 large onion, roughly diced

2 celery sticks, roughly diced

3 tbsp plain flour

1 tbsp Marmite

1/2 tbsp tomato puree

2L hot vegetable stock

3 carrots, peeled and chopped into chunky pieces

4 parsnips, peeled and chopped into chunky pieces

450g swede, peeled and chopped into chunky pieces

3 small sweet potatoes, peeled and chopped into chunky pieces

2-3 rosemary sprigs, plus extra, chopped, to sprinkle

1 bouquet garni

150g orzo pasta

80g pack of cooked chestnuts, roughly chopped

salt and pepper



Start by making the dumplings.  Rub the butter into the flour and mix with the cheddar and thyme.  Add just enough cold water to bring the mixture together to a soft dough and divide into 6 small dumplings.

Preheat the oven to 190 degrees fan / Gas mark 5.  Heat the oil in a large casserole dish and fry the onion and celery over a low heat for 10 minutes until soft and translucent.  Add the flour into the pan, whisking constantly to make a roux.  Add in the Marmite and tomato puree followed by the stock a glug at a time, whisking all the while to make a smooth base to the stew.

Throw the carrots, parsnips, swede, sweet potatoes, rosemary and bouquet garni into the dish and bring to the boil.  Cook the stew with the lid off for 5-7 minutes.  The vegetables should be cooking nicely but still have a bite to them.

Rinse the orzo pasta well in a sieve and pour into the casserole along with the chestnuts.  Season well and place the dumplings on top of the casserole.  Sprinkle over a little chopped rosemary and bake in the oven, lid off, for 20-30 minutes until the dumplings are puffed up and nicely cooked and the vegetables are tender.

Service with crusty bread (preferably hot!)




Recipe of the Month – Plum Crumble

With the first hints of Autumn approaching, this warming plum crumble is so versatile –  you can add other fruits, or change the crumble mixture to make it taste perfect for you!

Serves 4



1 punnet of plums 750g approx.
Handful of sugar to cover plums
100g plain flour
1tsp cinnamon
50g ground almonds
100g butter
75g light brown sugar
Handful of flaked almonds



Pre-heat the oven to 200 degrees.

Butter your oven dish.

Cut the plums in half and remove the stones.

Place in the oven dish and cover with a generous handful of sugar.

To make the crumble mix, measure the flour, cinnamon, ground almonds and butter in to a bowl and rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs. A few chunky bits of butter will add texture to the finished dish so do not overwork it.

Add the sugar and flaked almonds. Stir to combine.

Put the crumble mix on top of the plums but do not press down as this keeps the crumble nice and light.

Bake in the oven for 30/35 minutes.


If you are allergic to nuts, replace them with oats or more flour. Or if you like you could add some muesli. Also, if you can eat nuts, you could try adding a mix of walnuts and hazelnuts just after you have added the crumble topping. You could also use wholemeal flour, but half and half is best as wholemeal flour tends to be quite dry.

Review of Nutritional Requirements for Food & Drink in Schools (Scotland)


The recent review, published in June 2018, points to some significant changes ahead:

  • Introduction of food based standards alongside nutrient standards
  • Energy standards to be measured on a daily basis rather than weekly basis
  • Increased fruit and vegetable provision
  • Removal of fruit juice & fruit juice combination drinks
  • New standards for provision outwith lunch
  • New standards for red and red processed meat
  • Analysis of Secondary School lunch to be based on a 2 choice, 2 course lunch

How can Inhouse Manager help?

Our fully integrated nutritional analysis uses your bespoke menus and recipes with the actual ingredients you purchase to automatically analyse your offering.

You can choose whether the reports produced are based on an even take up across your menu or on the actual numbers of each meal choice served.

The ability to identify food that requires analysis on food based standards as well as nutrient standards enables schools to analyse all aspects of the provision.

Multiple menus can be set up within the system to measure the lunch provision separately from provision outwith lunch.

All analysis can be carried out on both a daily and weekly basis.  The weekly measurement will still show a daily analysis which is then averaged for the week.

Allergens are automatically identified and reported on.

Our catering management software saves time and money by automating your procurement, ensuring you are using the most cost-effective ingredients across your schools. The daily production reports provided to your kitchen staff ensure the right amount of meals are prepared, using the right amount of ingredients, and including the recipe method brings consistency across your service.

By integrating the nutritional analysis module with the catering management module, your level of accuracy increases significantly whilst reducing the amount of work required to provide the analysis.


For more information about how Inhouse Manager can support your catering operation, please contact us

Fàilte gu Inhouse Manager: a’ lìbhrigeadh sheirbheisean air feadh na h-Alba bho 1964. Obraich nas Glice. Sàbhail Airgid.