Rustle up a Recipe


cookingGibsons are very pleased to announce a new feature to our website…. “Rustle Up A Recipe”. Or do we mean ‘Russell Up a Recipe’? Chef Russell has recently joined our team, and with over 27 years of experience within the food service industry he has plenty of recipe ideas.

With this new feature we hope his recipe suggestions will give you some great ideas, and inspire you of how best to use our products.

This week’s recipe….


Spanish Chicken

1x Tablespoon Olive Oil, 6x Gibsons Chicken Breast Supreme diced up (7495), 4oz Chorizo Sausage diced, 5oz Sliced onion (1343), 2 crushed clove garlic, 1/4 pint white wine (drink the rest of the bottle!) 1/4 pint chicken stock, 1x 400g tin chopped tomato, 1x 400g cannelloni Beans, and 1 spring of thyme.


Fry off onion and garlic in a saucepan with Olive oil, until soft. Add Chorizo and cook for a further 4 minutes, add wine and simmer. Add tomato, chicken stock, thyme and beans, then simmer. Add the chicken and serve when piping hot!

Pulled Pork Big ‘un Melt

(Enough for 2 people, or 1 hungry person!)

Bake or fry 1 Big ‘Un (7582), slice open a 260g Barra Gallega (7237), after baking. Heat 1 sachet of Pulled Pork (1769) and place over the sausage in the Barra Gallega. Sprinkle a couple of handfuls of Mature Grated Cheese (8580) . Then to finishes, heat under a grill until the cheese has melted.

The Hunter Burger

Take one Roast chicken breast Supreme (7495), slice into three. Grill 3 rashers of Quality Bacon (7546) gently. Take a good handful of Mature Grated Cheddar cheese (8580), and a Sliced Brioche Bun (3527), finish with Hickory BBQ sauce.


Grill bacon gently, warm chicken, toast bun. 3 layers of cheese, bacon, and chicken. Top with BBQ sauce.

Please feel free once you have attempted this, to send us your lovely photos….either on our Facebook page or e-mail them to