The Craft Guild has teamed up with business partner Country Range Group to provide the 'Five Ways To Use' feature in CRG's Stir It Up magazine.  Each month Craft Guild members provide five suggestions on how to use classic store cupboard staples.  So far Martin Bates, David Mulcahy and Steve Munkley have all featured, here Frederick Forster, the 2011 winner of the National Chef of the Year, gives his take on what you can do to make pulses extra special.

1.    Everybody is always up for eating crème brûlée for dessert, but why not try it as a starter option? Haricot beans actually make the perfect addition for this. Simply puree the pulses down and use them for the base.  Whisk with milk, cream and eggs and pour into ramekins. Bake for 20-25 minutes and then leave to cool slightly before serving. The brûlée must be completely cold before sprinkling with demerara sugar and caramelising.

2.    Working chick peas or cannellini beans into the perfect canapé treats is something that I personally enjoy doing. Another take on a sweet favourite is a savoury version of a macaroon. Again puree the pulses before passing them through a sieve and drying them out to remove all the moisture.  Use the pulse mixture then as the shell for the macaroons and fill with foie gras mousse for a great little nibble.

3.    Bread is a UK staple. Now we've all heard of bread with herbs or sun-dried tomato, but pulses work just as well. Mixed beans work particularly well for this. Once again puree before adding to bread dough. Mix into the mixture before cooking the bread.

4.    Pulses make great additions for a whole host of winter-warmer style dressings.  Try red kidney beans combined with diced carrots, celeriac, kohlrabi (a type of cabbage) and celery. Add sunflower oil and sherry vinegar and serve up with game terrine.

5.    I love spring rolls, and pulses really help to make a great-tasting alternative vegetarian take on them. Drain all the water from the pulses and mix with chopped fresh herbs and gruyere cheese. Place this mixture in spring roll pastry, shape into little parcels and deep-fry.

For more Five Ways to Use... visit http://www.countryrange.co.uk/recipes/five-ways-to-use/

The Bramley Campaign searched the nation for the ultimate celebration dish to honour Her Majesty The Queen's Diamond Jubilee and crowned The Bramley Apple Crumble Tart the winning dish. Entries were judged by a panel of food experts including members of the Craft Guild of Chefs, renowned food critic, Prue Leith, and representatives from Sainsbury's and English Apples and Pears Ltd. Created by Grace Mathews from Penzance, Cornwall, the dish is now available exclusively in Sainsbury's supermarkets in time for the Jubilee festivities.

The Bramley Diamond Dishes competition received entries from across the country from Bramley fans wanting to mark the 60 years of The Queen's reign, whilst championing British produce and testing their cookery skills.

The overall winner, Grace Mathews, achieved the accolade of her dish being developed and going on sale exclusively in over 500 Sainsbury supermarkets nationwide, as well as winning a £500 cash prize.

Grace Mathews, Bramley Diamond Dish competition winner, said: "I was delighted to win the competition and honoured that my dish will be available in Sainsbury's stores nationwide. It was a pleasure to create a unique dish as the Bramley apple is a truly iconic British product and is unrivalled as the best apple for cooking. The dish is an inventive twist on the classic apple crumble, creating a light and summery tart combining the flavours of sweet and rich almonds with tangy Bramley apples, topped with a light crumble layer to add that extra crunch."

Prue Leith, food critic and judge for the competition, said: "I spend my life telling people - children, amateurs, chefs, caterers, anyone who will listen - that good food and cooking are about pleasure. I also spend a lot of time banging on about fresh British ingredients, and judging the best menus by the best chefs in the country. So I was delighted to judge the Bramley Diamond Dishes competition which brings together The Queen's Diamond Jubilee and that most British of classic ingredients, the Bramley apple. I hope the winning Bramley Apple Crumble Tart inspires a fresh look at the potential of such an iconic British ingredient. There's a lot more to the Bramley than apple sauce."

A University of Derby lecturer has been hailed winner of a turkey summer recipe challenge in a new, seasonal competition from Bernard Matthews Foodservice, judged by the Craft Guild of Chefs.

Robert Stordy's creation of turkey roulade stuffed with sage and vegetable mousse and minted broad bean puree was voted the best British turkey recipe for summer as part of Chef Inspired.

The culinary arts lecturer's winning dish will now be featured on the Bernard Matthews Foodservice website alongside a chef profile, providing inspiration for other chefs looking to maximise on a cost-effective and versatile ingredient, often underexploited in foodservice.

Judging the entries, vice president of the Craft Guild of Chefs Stephen Scuffell and CEO Martin Bates, agreed that Robert's entry was a fresh, clean summer dish that would work well on menus.

"Broad bean and mint are a great combination, producing a dish that is light, yet substantial," said Stephen. "In our view, Robert's entry is an innovative way of using turkey and turkey trimmings in a summer dish, complete with an attractive, simple presentation."

As well as having his winning recipe displayed on the Chef Inspired section of the Bernard Matthews website, Robert receives £100 of vouchers to spend with catering supplier and Craft Guild of Chefs partner Russums, plus a selection of Quality British turkey products from the Golden Norfolk range.

Organisers now want to hear from chefs who have realised the natural benefits British turkey offers and have a 'bootiful' British turkey recipe made with seasonal, autumn ingredients to share with their peers, paying attention to cost and GP, and overall appeal on menus.

The idea behind Chef Inspired is to educate and inspire chefs who see turkey as being a meat just for Christmas to realise its potential and natural benefits as a key ingredient all year round. 

Compared with lean beef, skinless turkey breast contains 20 percent fewer calories but similar amounts of protein¹. It also contains less than one third of the fat in pork, and less than one sixth of the fat in lamb¹, real selling points in a health-conscious age. With a wide range of cuts available from boneless lobe to steaks, there's something to suit all types of recipe.

All products in Bernard Matthews Foodservice, frozen Golden Norfolk and fresh Broadland Farms ranges are made from fully traceable British turkey, with each bird cared for on Bernard Matthews Foodservice's own farms across Norfolk, Suffolk and Lincolnshire in line with the Farm Animal Welfare Council's '5 Freedoms'.

Each product is free from hydrogenated fats, artificial colours, flavours and preservatives, appealing to the 34 percent who are looking for food which is free from additives².

If you have a winning, British turkey recipe for autumn up your sleeve, please email it to CGC@proactivecommunications.co.uk by August 16^th. If you would like to enter the Chef Inspired winter recipe challenge, please submit your entry by no later than 15^th November.

For more information on the competition, including terms and conditions and the product ranges, visit www.bernardmatthewsfoodservice.co.uk or call 0845 519 4097.

The Craft Guild of Chefs is inviting all those involved in the food industry to come together to explore Britain's 'outdoor larder' with the launch of the first Universal Cookery & Food Festival. And for Early Birds booking before 4^th June, there's a special 20% discount too. 

By taking a closer look at seasonal produce and wild food, the event at Painshill Park in Cobham, Surrey, on Wednesday, September 12th aims to enhance the culinary knowledge and skills of everyone from chefs and caterers to farmers and growers.

The programme is taking shape nicely now with Nick Sandler, creative chef at Pret A Manger and Jack Stein, development chef at Steins, Padstow, amongst others now confirmed as speakers at the festival.

Committed to broadening culinary expertise, the idea has been an aspiration of the Craft Guild of Chefs for a number of years, an enlightening way to get stuck in to food opportunities.

Driving the initiative are Craft Guild committee members Lee Maycock, John Feeney and Ian Nottage. "John has been keen to do a conference," said Lee. "However, we looked at what chefs would really want to see at the moment, and, rather than a stuffy conference, we've gone for a wild food study trip."

Very much an outdoor event - wellies are a good idea, he added. "We plan to stage foraging tours, workshops and even a suppliers / farmers market to give those who attend an insight into what can be achieved from local and regional produce to deliver great food solutions," he said.

Painshill Park was chosen as the venue for the event as it offers everything to provide a taste of the 'outdoor larder'. The programme includes a chance to forage for edible plants and fruit including wild mushrooms, herbs and berries of every description and to sample and experiment with satellite cooking stations. A visit to a vineyard is planned where experts will be on hand to show grape varietals and explain the science behind crop management.

At a trout lake, the on-site team will help net fresh crayfish and trout, which will be cooked off and served as tasters, and local apiarists will be showing how honey is produced by Painshill's bees and providing everyone with a chance to taste it.

Workshops will focus on all elements of the food chain from field to plate - from celebrating the harvest festival and seasonality to a 'meet the grower' session to share knowledge and latest farming know how. Skills such as hanging, skinning and butchery of British deer and game will be showcased in a 'feather and fur' demo by Lee as a speciality close to his heart.

A flavour house will demonstrate sensory science skills, with a talk on food, fashion and fragrance trends, while a futuristic kitchen will look at how science is helping move boundaries.

Lee said the event was not just for Craft Guild members, although members do receive a discount.

"It's early days, but we see this as the beginning of something big - even possibly to a retail and consumer level," he said.

Universal Cookery & Food Festival
Where: Painshill Park, Cobham, Surrey, KT11 1JE
When: 7am - 7pm
Website: www.cookeryandfoodfestival.co.uk
Tel: 01293 851869 / 0208 948 3870

For further information on becoming a member of the Guild, visit www.craftguildofchefs.org.

The Early Bird Grabs the Discount

Book your place before 4th June and you'll bag yourself an extra 20% discount off the members' price! So, as a CGOC member, it will cost just £116 +VAT, saving you up to £83.

Put on your wellies and get involved - book now by calling 01293 854403 or online at www.cookeryandfoodfestival.co.uk

Two exciting competitions took place on Saturday (19 May) at Westminster Kingsway College, Vincent Square, London. The "Artur Voggenberger" Open Cake Competition 2012 and the Winnie Myers Traditional Afternoon Tea Challenge, both supported by the Craft Guild of Chefs, attracted young chefs from across the country.  The entries were all of an extremely high standard and the results were as follows:

 The "Artur Voggenberger" Open Cake Competition 2012

1^st Place: Emma Symonds, West Anglia College

2^nd Place: Annie Brice, West Anglia College

3^rd Place: Elizabeth Parry, Independent entry from Coventry

Merit: Matthew Haynes, West Anglia College

Merit: Loren Morgan, West Anglia College

Winnie Myers Afternoon Tea 2012

1^st Industry: Eran Shina, Imran Khan, Savoy Hotel

1^st College: Jack Cordery, Sarah Collis, Westminster Kingsway

2^nd College: Jason Doyle, Chloe Jones, Bedford College

Merit: Jack Garnham, Sophie Sakey, Westminster Kingsway College

Merit: Ryan Derbyshire,Luke Legge, Manor Hotel

Bien Causapin from Colchester Institute was crowned Kraft Food's national Philadelphia Young Chef of the Year 2012 at Westminster Kingsway College on May 11.

He faced stiff competition from his fellow finalists but his winning dish of pan fried hake with mussels in Philadelphia sauce with char grilled red pepper and cheesy potato croquettes won over the judges.

The judges said that his recipe had many flavours and textures and he was praised for using lots of good technical skills.

Kraft Foods teamed with the Craft Guild of Chefs, City & Guilds, chef consultant Sophie Wright, 3663 Catering Equipment and the Cheese Cellar to develop the competition aimed at stretching student chefs and rewarding the most promising ones to help them further their career ambitions.

Open to all trainee chefs in full time education between the ages of 17-23, the task is to create a starter or a main course using Philadelphia cream cheese for four covers that would take no longer than one hour to prepare. They were also asked to provide a nutritional breakdown of their dishes.

Causapin's prize included a cash prize of £500, while runners up William Breese from Westminster Kingsway College, Shaun Reast from the Grimsby Institute and Joshua Reynolds from Worcester College of Technology each received £200.

All the finalists received a Philadelphia apron, the opportunity to see their recipes published online, and 12 months free membership to the Craft Guild of Chefs. In addition, each student had entered their college into a prize draw to win £500 worth of 3663 catering equipment vouchers and the lucky winner was Worcester College of Technology.

The judges included Sophie Wright, Craft Guild vice chairman Christopher Basten, Stockpot editor Sheila Eggleston and 3663 Catering Equipment managing director Paul Knight.

All were impressed by the very high standards on show and Wright said it was great to see so many technical skills being used and creative presentations, as well as exceptionally clean and tidy work stations.

Six chefs will put their creative skills to the test after qualifying as finalists in the inaugural Mövenpick Gourmet Dessert Chef of the Year competition.

Launched in partnership between Mövenpick Ice Cream and the Craft Guild of Chefs, the competition is an opportunity for chefs to realise the potential of desserts, both creatively and profitably.

The finalists are: Gary Ashley, Yately Manor Prep School; Lucia Balazikova, The Swettenham Arms in Cheshire; Emmanuel Bonneau, London Hilton on Park Lane; Sarah Frankland, William Curley; Javier Millet, Lexington Catering; and Robert Stordy, University of Derby. They will demonstrate their skills in a live cook off at London's Westminster Kingsway College on July 5 2012.

"The level and quality of entries received is particularly impressive for such a new competition," said competition judge Allan Pickett, head chef of Plateau in Canary Wharf, London. "However, this is much more than a competition; it's also an opportunity to put desserts in the spotlight and ultimately put them back on the menu.

"Figures show that 80% of restaurant orders do not include a dessert. With such a significant missed opportunity for the hospitality sector, the level and quality of entries we've received is a promising sign that the industry has the passion and creative flair to encourage more diners to end their meal with a dessert."

Julia Jones, head of customer marketing at Mövenpick Ice Cream, added: "With such an impressive selection of highly innovative recipes from chefs all over the country from all kinds of establishments, it was an incredibly hard task for the judges to narrow them down to just six finalists."

Joining Pickett and Jones on the judging panel are chefs Matt Owens and Christopher Basten, along with Stockpot editor Sheila Eggleston.

The winner of the competition will receive a luxury weekend for two in the home of Mövenpick Ice Cream in Switzerland, with two lucky runners up joining a patisserie and desserts day course at Le Manoir Aux Quat' Saisons.

Finalists can be viewed on the competition website: http://www.movenpick-icecreamcompetition.co.uk/finalists

Forty chefs are now in the running to walk away with the prestigious title of The National Chef of the Year 2012 after being announced as semi-finalist in this year's competition, which is run by the Craft Guild of Chefs to find new, shining lights of the culinary world.

Hailing from a diverse mix of foodservice sectors, from restaurants to contract catering, the line-up is now gearing up for the penultimate round of the top competition for chefs in the UK, hoping to follow in the footsteps of past winners such as Gordon Ramsay.

A total of four semi-finals will take place at two of the UK's best culinary training centres, Sheffield College on June 19^th and Westminster Kingsway College, London, on June 26^th. Only eight hopefuls will make the cut to go into this year's final at The Restaurant Show at Earls Court 2, London, on October 9^th, tasked with impressing a panel of industry greats.

Each heat winner will be announced on the day and thereafter the remaining four finalists are chosen from the highest marks across all of the heats.  These final four places will then be announced after the final heat at Westminster Kingsway College.

David Mulcahy, organiser of the competition and vice president of the Craft Guild of Chefs, said: "Even at this stage, it's a long road to the final. The calibre of entries seems to get stronger and stronger every year, and this year's semi-finals are going to be tough. On top of this, every stage of the competition features intense scrutiny by an experienced panel of chefs, this year led by Philip Howard as our 2012 Chairman of Judges."

The National Chef of the Year is the most sought after title for chefs across the UK and a chance to prove they have the talent, flair, skill and passion to rise to the top of their game.

The competition has grown beyond belief in the past few years, especially since switching to an annual format. As well as Gordon Ramsay, acclaimed chefs Simon Hulstone, Mark Sargeant and David Everitt-Matthias are all past winners, while Frederick Forster was star of the show in 2011.

"To win The National Chef of the Year was beyond my wildest dreams and such an immense feeling," said Frederick. "I was up against some tremendous talent, which made the victory even more special. I love cooking and it's fantastic to have your skills recognised. I felt honoured."

For the chance to win The National Chef of the Year, semi-finalists now need to prepare a well thought out menu, paying attention to authenticity, sourcing, seasonality, timing and wastage, while creating a menu that offers maximum flavour, texture, balance and style. 

The Prize

Winning the title is an outstanding achievement in itself and the tremendous prize package up for grabs, worth in excess of £15,000, is a true reflection of that.

Aside from being awarded the esteemed title of The National Chef of the Year, the winner will receive a host of top-class prizes including cash, an exclusive study trip with dinner at a 3-starred Michelin restaurant, master-classes as well as specialist chef's products and equipment.

2012 Sponsors

Catering equipment supplier Lockhart Catering Equipment, Unilever's largest brand Knorr, and one of the global leaders in appliances for professional use, Electrolux, are the headline sponsors at this year's event.  Other sponsors include Barry Callebaut, Blue Arrow Catering, Continental Chef Supplies (CCS), Churchill, Culinary Innovation, Gourmet Classic, RARE, Sheffield City College and Westminster Kingsway College.

Who's Who in the Semi-Finals

Here's a look at who is cooking at the semi finals at Sheffield College  on Tuesday 19 June and Westminster Kingsway College on Tuesday 26 June, for a chance to go on to compete in the live final of The National Chef of the Year 2012:

Ross Anderson, specialist instructional officer, Food Services Wing (Army)
Russell Bateman, head chef, Collette's
Craig Beacham, sous chef, Elephant Restaurant, Torquay
Ian Boden, food development chef, M&B
Alex Bond, sous chef, Auberge du Lac
Sam Bryant, head chef, Strattons Hotel
David Bush, senior chef de partie, House of Commons
Micheal Dipple, sous chef, Cannizaro House
Neal Dove, executive head chef, The Assembly Room, Marlow
Paul Dunstane, chef, Restaurant Associates
Richard Edwards, head chef, The Park Restaurant, Lucknam Park Hotel
Glenn Evans, development chef, Reynolds Catering Supplies
Premila Fernando, junior sous chef, Barbecoa Restaurant
Justin Galea, executive chef, Turnberry Hotel
Maarten Geschwindt, head chef, Winter Garden, Landmark Hotel London
Chris Golding, head chef, The Ampersand Hotel
Hayden Groves, executive chef, BaxterStorey
Anthony Hinds, junior sous chef, Stanneylands Hotel
John Howie, head chef, Sodexo Prestige
Imthiaz Kader, executive chef, Park Plaza Westminster Bridge London
Selin Kiazim, head chef, Kopapa
Ashwani Kumar, head chef , Mango Lounge Restaurant
Paul Matthews, sous chef, Restaurant Associates
Joe McCafferty, sous chef, Roka Restaurant
Martin Nisbet, head chef, Angelus Restaurant
Robert Oberhoffer, chef owner, The Dove Restaurant
Paul O'Malley, senior sous chef, Butchershop Bar & Grill
Andrew Scott , head chef, Mallory Court Hotel
Andrew Smith, head chef, The George and Dragon
Lionel Strub, head chef, Mirabelle Restaurant
Zoltan Szabo, senior sous chef, Grand Central Hotel, Glasgow
Wayne Thomson, chef/patron, No. 9 Church Street
Daniel Towell, head chef, Elior UK
Dez Turland, group development chef, Brend Hotels
Julian Tworek, senior sous chef, Hyatt Regency The Churchill Hotel
Ernst Van Zyl, head chef, Etrop Grange Hotel
Ben Williams, head chef, Read's Restaurant with Rooms
Alyn Williams, head chef/patron, Alyn Williams at The Westbury
Andrew Wong, chef, Bumbles Restaurant
Andy Wright, junior sous chef, Restaurant 23

The National Chef of the Year 2012

The National Chef of the Year competition is open to all chefs who are 23 years or older on 1^st April in the year of the competition. They can work in any sector of the catering industry, including hotels, restaurants, pubs, universities and in contract catering.

Celebrating the multicultural nature of the UK is a key aim of the competition and a revised format showcases this. The categories are divided up as follows:

·                     Asian / Oriental

·                     Modern British / European

·                     Rest of the World / Other

The Panel

Throughout the process there are in excess of 40 expert chef judges including Angela Hartnett, Tom Kerridge, Atul Kochhar, Mark Sargeant and Philip Howard.

For more on the 2012 semi-finals, visit www.craftguildofchefs.org, contact Clair Bowman on 01293 610 329 or follow @NCOTY_2012 on Twitter.