In our 2015 Survey readers told us that the two main things that are wanted from Stir it up is product application suggestions and more recipe inspiration to keep menus refreshed and on-trend.
You also said you wanted to hear practical tips and advice from chefs working in similar establishments. As a result, in the first of its kind for Stir it up, we collaborated with MAGGI® earlier this year to launch an exciting competition for our readers. #CreateastirwithMAGGI® gave chefs the opportunity to show off their culinary skills using the MAGGI® Liquid Concentrates Range and win some great prizes – including the chance to feature in this very issue of Stir it up.

We asked chefs to submit a recipe using a FREE sample of the MAGGI® Liquid Concentrates range within the dish and they were judged on how creatively they used the product.

We have been delighted with the number of entries and the level of culinary flair used to create the delicious dishes – and were so spoilt for choice that we have chosen not one but two winners. Huge congratulations to Nick Jones and Darren Hamill, and a big thank you and well done to all the chefs who entered their amazing recipes.

Click here to view Nic Jones’ delicious Haddock Ballotine with Roasted Red Pepper Purée recipe

Click here to view Darren Hamill’s amazing Gnocci in a Creamy Mushroom and Tarragon Sauce recipe

The Runners-up

Oliver Rolls of Hilldales Residential Care Home, Ilfracombe – Deep Fried Risotto Balls with an Egg Filled Centre
Oliver created an absolutely amazing dish of using the MAGGI® Vegetable and Mushroom Liquid Concentrate variants. Oliver used the Vegetable Concentrate to produce a stock for his risotto and the Mushroom Concentrate to flavour the breadcrumb coating of the Risotto Balls adding another aroma to the dish. They look absolutely delicious – we’re sure you’ll agree. You can find full ingredients and how to construct this culinary masterpiece on the Stir it up and MAGGI websites.

Tony Slate of the Aubergine Restaurant, Wigan – Fillet Steak Rossini
Tony used the MAGGI® Beef Liquid Concentrate to add flavour and depth to his decadent dish – which is served with a crouton, duchess potatoes and the unusual twist of deep fried aubergine crisps! This dish is selling superbly on Tony’s current menu and he uses the Concentrate on a daily basis. He used the Concentrate as a marinade for his fillet and also to create a Beef infused jus to drizzle over the dish before serving – delicious!

“I am using the MAGGI® Liquid Concentrate on a daily basis and I’m very impressed by the flavour and ease of use.”

James Palmer of The Smith Arms, Preston – Sweet and Sour Chicken with Pineapple, served with rice
James recreated one of the nation’s favourite Asian dishes, using the MAGGI® Vegetable Liquid Concentrate as a marinade for the chicken, to create the perfect Sweet and Sour sauce. James said he found the product really easy to use and it instantly added depth and body to his dishes. “I prepare sauces in advance for busy periods and running out can sometimes be an issue. This product allows us to make more almost instantly. I was pleased with the quality of the product as it gave a really good flavour, much better than my current branded product. Also, because it is highly concentrated a little goes a long way!”

MAGGI® Liquid Concentrate is so much more than just a stock… For more information on the range or to order a free sample please visit or call 0800 742 842

Would you like to be included in a feature within the Stir it up magazine?! If so, email us today at editor@ we would love to hear from you!

We are giving away a hamper full of Gluten-Free goodies to help you deal with the increasing demand for gluten-free dishes in this month’s Country Club competitions section of the mag!