Special Feature

Make the perfect brioche!

Move over sourdough there’s a new bread in town! Check out this perfect brioche recipe.

500 gr wheat flour
10 gr salt
50 gr sugar
25 gr yeast
10 gr water
5 eggs
300 gr soft butter in cubes

1. Mix yeast, water and eggs together in a stirring kettle until the yeast has
2. Add flour, sugar and salt to stir the kettle. Run at half power until the
dough is smooth.
3. Add the soft butter a little at a time and run until the dough is combined.
4. Divide the dough into 2 greased baking molds (1-liter molds) approx.
550 gr dough in each mold.
Bake according to the following method:
– Proving at 35 °C – 40% fan – 40 minutes
– CombiSmart – 180 °C – 100% humidity -100% fan – 8 minutes
– Hot Air – 160 °C – 100% fan – exhaust closed – 15 minutes
– Hot Air – 170 °C – 100% fan – exhaust closed – 10 minutes

Chef’s Tip
The dough is also good for small mold breads and burger buns.

You can see a full range of our combi ovens by clicking here.

Stewed Cabbage recipes
Summer Cooking Recipe!

What are your thoughts on Stewed Cabbage?! It took some convincing for the team to try this but it was a winner.

This humble cabbage dish is simple to make and also surprisingly healthy, even with chunks of crunchy ham tossed in. Plus, it is full of flavours. What’s not to like!

Stewed Summer Cabbage with Serrano Ham

1 kg Summer cabbage, finely sliced
4 dl Full fat cream (37% or more)
100 gr Serrano ham, sliced and chopped into thin strips
50 gr Parsley, chopped
Salt and pepper

1. Put the cabbage in a canteen and add the cream.
2. Season with salt, pepper and nutmeg.
3. Toss the Serrano ham on the top of the cabbage.
4. Put the canteen in he oven.
5. When the cabbages is cooked at the parsley and stir before serving.

Cook according to following method:
– Preheat – CombiSmart® function – 220°C – 60% humidity
– Load the oven and set the timer for 5 minutes.

Chef’s Tip
If you use other types of cabbage the time may be extended. The special
canteen is needed to obtain the quick cooking time.

Do not hesitate to send us comments or share pictures of your recipes made in HOUNÖ ovens on social media using hashtag #dancerecipes #foodwelove

Sourdough Starter and Bread Rolls

We would love to hear your sourdough stories. Looking online, you’d think everyone has perfected the sourdough starter but it’s a challenge! Have you tried baking your own?

We’ve shared a great HOUNÖ recipe for you to try:

Sourdough Starter – 5 portions

250gr Rye flour
250gr Durum flour
250gr Plain flour
750gr Water


1. Mix all ingredients together, store in a plastic container with a lid. Leave a corner of the lid open so the mix can get some air.
2. Let it sit in room temp for 2-4 days until sour
3. Mix it daily. After fermenting, the sourdough mix can be used to make sourdough roll or rye bread. The mix can also be frozen down for use in the future

Chef’s Tip

It’s great to always have sourdough ready in the freezer so you can make fantastic bread whenever you feel like it. You can also use the previous mix to add to future mixes.

Sourdough Bread Rolls


10g Yeast
200g Sourdough Starter
400g Water
450g Plain flour
150g Wheat flour
20g Salt


1. Mix yeast, sourdough, water, plain flour and wheat flour in a mixing machine. Use the dough hook and mix at full speed for approx. 10 mins or until the dough no longer sticks to the hook.
2. Let the dough stand for 2 minutes in the mixing bowl
3. Add the salt to the mix and mix well.
4. Transfer the dough to containers pre sprayed with fat spray and store in fridge overnight 5. The dough will rise to 3 times the size overnight. Flour a work surface, turn out the dough carefully keeping the air in the dough. Cut into rustic bread rolls
6. Lay on 20mm HOUNÖ non-stick trays.

Bake the bread using the following cooking steps – Preheat – 270 ° C – 1 min – Note – Insert bread – CombiSmart – 250 ° C – 100% Fan speed – 90 Humidity – 2 minutes – Hot Air – 250 ° C – 100% Fan speed – Closed exhaust – 3 min – Hot Air – 210 ° C – 100% Fan speed – Closed exhaust – 12 seconds manual steam injection – 3 min – Hot Air – 200 ° C – 100% Fan speed – Closed exhaust – 10 seconds manual steam injection – 3 min – Hot Air – 220 ° C – 100% Fan speed – Open exhaust – 3 min

Chef’s Tip

The dough can also be used to make loaves or baguettes.

Enjoy! Be sure to tag us if you try this recipe @idscatering on social media or #dancerecipes

Food we love – BBQ Spareribs!

Are we going to get the hot weather we have all longed for since lockdown restrictions eased?! The weekend isn’t looking too bad so we thought it’d be a great time to share this HOUNÖ Sparerib recipe with you.


10 pcs Fresh Spareribs

300 g Ketchup

100 g Honey

300 g Brown Sugar

150 g Apple Vinegar

150 g Sweet Chili Sauce

100 g Soy Sauce

50 g Hot Sauce

35 g Salt

60 g Coffee

35 g Liquorice Syrup

30 g Smoked Paprika

50 g Dijon Mustard

5 g Chili Powder

8 g Garlic Powder

3 g Ginger Powder

10 g Celery Salt

5 g Lemon Pepper


Mix all ingredients but the spareribs in a bowl and stir until there are no lumps.

Spread the BBQ sauce on the ribs in a thin layer and cook in the oven. When finished put the ribs in the refrigerator.

Spread the ribs generously with BBQ sauce and cook in oven a second time.

When the ribs are done, brush more BBQ sauce for a shiny glazed finish.

Cook in touch ovens according to following method: — To cook the ribs go to the main screen press “recipes” then press “pork”. Scroll down to “spareribs / preparation”. Cook in touch ovens according to following method (2/2): — Form the main screen push “recipes” then “pork” then scroll down to “spareribs / grilling”.

Chefs tip

Add your favourite flavour to the BBQ sauce and make the recipe unique.

Enjoy! Be sure to tag us if you try this recipe @idscatering on social media or #dancerecipes

Food We Love with HOUNÖ – Poached Salmon

Lots of us have been discovering a new love for baking during lockdown and we’ve enjoyed seeing the #dancerecipes online.

We thought we’d share this great recipe from HOUNÖ to create a beautifully poached salmon for a clean, healthy and light tasting meal.

Poaching is one of the simplest ways to cook this popular fish – especially if you do it in a HOUNÖ combi oven 😉 It’s practically a no-fail dish for both the chef and the dining guest.

Poached Salmon

1 side of salmon with skin
15 gr fine salt (per kg fish)

1. Trim the salmon and remove any bones.
2. Cover the fish with the salt and leave for a minimum 30 minutes to let the salt soak into the fish.
3. Put the salmon with the skin facing up in a tray and place in the oven.
4. When the alarm sounds from the oven, the salmon is cooked and you can easily remove the skin.

Cook according to following method:
– Preheat – Steaming function – 65°C – 50% fan speed
– Load the oven and insert the probe (optional extra at standard ovens) in the thick part of the salmon – probe temperature 54°C

Chef’s Tip
If you want to serve the fish at a higher core temperature, avoid increasing
oven temperature too much. E.g. if you want a core temperature at 75°C
have the oven set at 80°C. This way you avoid drying out the fish.

Enjoy! Be sure to tag us if you try this recipe @idscatering on social media or #dancerecipes

Proud to announce the launch of Synergy Grill Technology at IDS

Here at IDS, we are always searching for the latest innovations to help make running your commercial kitchen easier, safer and more efficient.

We are proud to be stockists of the brilliant new Synergy Grill Technology products. Created by British innovator, Justin Cadbury, the Synergy Grill offers pioneering, award-winning technology. High power and low energy consumption enables you to prepare food faster at less than half the energy costs. Fat atomising technology means there’s no fat tray to clean and best of all, it creates seriously succulent food.

The Synergy Grill revolves around a patented gas burner system which works at an incredibly hot temperature and a natural ceramic heat bed. High heat atomises fat so there’s no fat tray for chefs to clean and they don’t need to worry about responsibly disposing of fatty waste. The water vapour that’s naturally released from the fat and oils during cooking is also absorbed back into the food giving you a greater yield, this combined, with sharp branding gives an incredibly juicy and intense BBQ flavour.

Great for outdoor events and functions too.

If you’d like to learn more about Synergy Grill Technology or check out the products and accessories just click here or give us a call on 01934 813686

Grandma Dance’s Perfect Sponge Cake

Grandma is back with the lightest, airiest sponge cake recipe you’ll ever try! We don’t know if it’s the way she makes them or the love she puts in them but they truly are the best sponge cakes you’ll ever have.

Director Glynn joined his mum in the kitchen to learn the tips and tricks to the recipe which we thought you may like to test out in your kitchen too.


For the Crème Chantilly

  • 250ml Whipping cream
  • 1 tsp of vanilla bean paste
  • 2 tbsp Castor sugar

For the Sponge Mix

  • 12oz of self-raising sponge flour
  • 12oz of soft tub margarine
  • 12oz of caster sugar
  • 6 medium beaten eggs
  • 1 tsp of vanilla bean paste
  • Strawberry jam for filling


To make the Crème Chantilly simply whisk the whipping cream, 2 tbsp of sugar and vanilla paste together until thick, but do not over-whisk, or the cream will turn to butter. Put into the fridge until ready to use.

Pre heat your oven to 170c fan assisted. We used our Houno Combi Slim Oven. Line and grease 2 x 10-inch cake tins. Weigh out sugar and margarine in to a mixing bowl and add vanilla. Mix them both until it forms a pale colour. We used our Sammic Giro which was great. You can see a range of our Food Mixers here.

Next, mix in whisked eggs and sifted flour a third at a time until completely combined. Once mixed, pour out mixture between both your lined tins and allow to spread evenly in cake tin.


Now place cake mixture tins, in preheated oven for 35 minutes or until mixture is firm. Once cake mixture is cooked through, remove sponges from oven and turn out on to cooling racks.












After a few minutes, spread thin layer of jam on flat side of first sponge cake. Now spread Crème Chantilly over the jam. Next, place second sponge (flat side down) on top of first and spread the rest of the cream mixture over the top and around the entire cake.









Lastly decorate the cake with whatever you fancy. We have used chocolates, but fresh strawberries go very well indeed!

Then just wait for the team to pinch it!

Do let us know if you try any of Grandma’s recipes, she loves reading your comments and feedback. Be sure to tag us on Facebook and Instagram @iandanceservices

Grandma Dance’s Festive Sausage Rolls

We’ve a cracking Christmas recipe for you this week from Grandma’s kitchen! You’ll be wanting to add this to your Christmas festive menu, we’re sure.

The whole team at IDS enjoyed creating these delicious sausage rolls after a busy week. Let us know if you make them too!

Festive Turkey Sausage Rolls

Quantity – 24

Cooking time – 30 Minutes


3 x Slices of white bread

3 x Tablespoons of milk

2 x Packets of Puff pastry (Not the ready rolled).

1 x 1000g pack of Turkey mince

1 x Pack of large sausage, 8 pack. (We used Asda Turkey & Caramelised onion though any tasty sausages will work!)

3 x Beaten Eggs


2 x Chicken OXO Cubes crushed

2 x Teaspoons of Chicken Knorr Seasoning

1 x Teaspoon of Garlic Knorr Seasoning

1 x Teaspoon of Onion Knorr Seasoning

2 x Teaspoons of Garlic & Herb Seasoning

Salt & Pepper for seasoning

2 x Tablespoons of Olive oil

¼ Packet of Thyme & Leek Stuffing

1 x Chopped Red Onion Finely

3 x Tablespoons of grated mature Cheddar Cheese

80g Parmesan Cheese


Step 1 – Seasoned Bread Mix

Soak the bread in the milk and add the seasoning then put to one side.









Step 2

Mix in the stuffing and 2 of the beaten eggs.

Step 3

Cook the Onion in the Olive Oil until soft.

Step 4

Mix together in a large bowl the turkey mince, large sausages (Skinned), Cooked onions and seasoned bread mix.

Step 4

Roll out pastry to the desired thickness (The same depth of a one pound coin). Place a thick line of the meat mixture along the pastry and roll over.

Brush the sides with the beaten egg and turn a little more. (From one packet of pasty you should get 2 x Fat Long Rolls)

Brush the long rolls with the beaten egg & prick with a fork. Cut into 6 equal sizes and repeat with the other long roll.

Step 5

Place individual rolls onto a greased baking tray and bake for 30 minutes at 180°C. Repeat all the above with the 2nd packet of pastry.

We use the Houno Combination Ovens, both the Combi Slim and the full size KPE Model. These help us produce amazing results through their high spec technology.

If you would like to come along to our showroom and try out these ovens or any of our appliances then please get in touch to arrange a suitable day and time.

Grandma Dance’s Famous Scotch Egg Recipe

The Dance family, have been at the foundations of IDS for generations. We are after all,  created by Ian Dance who worked hard to build the business that his sons and grandson continue to evolve and grow today. Catering has always been a part of our lives and it hasn’t just been about providing our customers with the very best in catering equipment and services, Grandma Dance has been keeping us fed with her famous love of cooking for all the family throughout the journey of IDS.

The very heart of our family and the reason we love our food so much is thanks to Grandma Dance. We thought we’d invite her to share some of her favourite recipes she has created with Bruce, Glynn, Jamie and all her children and grandchildren over the years.

First up, it’s Bruce’s favourite; the Premier Scotch Egg.


2Lb Sausage Meat
2 Oz of Strong Cheddar (Grated)
½ Teaspoon of crushed black pepper
1 Teaspoon of Bouillon powder
8 x Hard-boiled free-range eggs
1 x Large bag of Cheese & Onion crisps (Crushed)
1 x Packet of Breadcrumbs
2 x Tablespoons of grated Parmesan Cheese
Plain Flour
2 x Eggs beaten
1 x Tablespoon of cooking oil
Vegetable oil for cooking


Step One: Place the Sausage meat into a large bowl along with the Bouillon, Crushed Pepper and Grated Strong Cheddar and mix together.

Step Two: Lightly flour a chopping board and place the meat mixture onto the board and then divide into 8 equal sections.

Step Three: Flatten each meat section so that you have just enough to cover an egg. Then place the boiled egg onto the meat and wrap the meat around the egg making sure to completely cover the egg.

Repeat until all the eggs have been wrapped.

Step Four:

You will need 3 x Dishes

• In one dish place the Breadcrumbs, Crisps and Parmesan and mix together
• In dish two place 2 x Beaten eggs & the tablespoon of cooking oil
• In dish/plate three the plain flour

Step five: One at a time, roll each ball firstly into the flour, then the beaten egg and finally the breadcrumb mixture

Step Six: Pre heat a deep fat fryer to 180°C. Place into a deep fat fryer no more than 1-4 Scotch Eggs and cook for approximately 2 minutes or until the breadcrumbs are lightly browned.

Step Seven:Pre heat a fan assisted oven to 180°C. Place the eggs into the oven and cook for 12 Minutes.

Please note if you are fortunate enough to have a Combination oven then cook the eggs at 180°C with 10% moisture for 10 minutes.

Step eight: Take out and enjoy – whilst hot!


Do let us know if you try one of Grandma Dance’s recipes and be sure to tag us in any pictures online! You can search @iandanceservices to follow us on Facebook or Instagram.

If you’d like to purchase any of the  catering equipment to help with your cooking, please do visit our shop or give us a call for any help on 01934 813686.

Autumn Supper Ideas with perfect baked potatoes

With an ending of the beautiful summer season, we’ve prepared for you one of the most favourite Autumn dishes, the classic baked potato. Enjoy this delicious and simple recipe, which is so easy to make in your HOUNÖ combi oven!

We’ve made the perfect potato even easier to create with our Enamelled Potato Spikes which are also great for things like chicken legs and tomatoes. The enamelled spikes ensure quick cooking, as heat comes from the spike itself as well as from the oven chamber.

Baked potatoes
20 portions

20 Baking potatoes

1. Wash the potatoes.
2. Put the potatoes lengthways on the spikes.

Cook using the following cooking steps
– Preheat – 230°C – 1 min
– Note – insert product (giving an alarm)
– ClimaOptima – 210°C – 30% humidity – 35 minutes

Chef’s tip
Fill the potato with sour cream and garnish with chive.

Do not hesitate to send us comments or share pictures of your recipes made in HOUNÖ ovens on social media using hashtag #idsbakes #foodweshare #hounorecipe

Top tips on avoiding a summer ice machine meltdown

We know a great ice machine is a life saver, especially during the summer months so ensuring you have the right equipment is essential to the smooth running of your business.

Here are top tips for choosing the perfect ice machine:

  1. Take ease of clean seriously! Reliability and ease of cleaning are key factors for operators to consider when purchasing ice machines. It’s important that a reliable, reputable machine is purchased from the offset, in order to ensure a high level of reliability and also in the event of failure that parts are readily available to provide a swift and efficient repair.
  2. Analyse how much ice you’ll need at peak times – Storage and volume are major considerations when it comes to choosing the right machine. It’s important to establish just how much ice may be required at your busiest times, to ensure your machine can meet this demand.
  3. Check the location – Selecting a suitable location to position an ice machine and ensuring there is sufficient space available to house it is a vitally important part of the installation process. We offer a free site survey to help you work out the best position of any catering equipment s do get in touch if you’re struggling with this.
  4. Look after the machine! – Operators must ensure they have clear ice-handling guidelines and we encourage you to stick to a strict regime of training your staff in cleaning the equipment and maintaining best practice to keep on top of ice hygiene on an ongoing basis.
  5. Ask yourself, what about the future?  – Have you planned for growth? Consider building in at least 20% additional capacity on new installations.

Here’s a handy tool to help you work out the capacity of ice machine you’ll need:

Approximate ice usage per day per person

Restaurant: 0.7kg
Cocktail bar: 1.4kg
Salad Bar: 6.41kg per cubic metre
Quick Service: 148ml per 207-296ml drink, 237ml per 355-473ml drink, 355ml per 532-710ml drink
Cafeteria: 0.45kg

You can check out our ice machines here and give us a call on 01934 813686 if you’d like more guidance to buying the right machine for you!

Weekend Baking with Houno!

We have the perfect idea for some baking this weekend.

One of our favourite teams, the HOUNÖ Chefs would like to share a recipe for a gorgeous marzipan cake. Indulge yourself with this delicious dish, which is so easy to bake in your HOUNÖ combi oven.

Marzipan cake

12 portions

500gr Marzipan
500g Sugar
500gr Butter
500gr Eggs
120gr Cornflour
1 Vanilla pod


Scrape the vanilla seeds from the pod and mix into the sugar
Beat the sugar, marzipan and butter together until light and fluffy.
Beat the eggs into the mix one at a time
Mix the cornflour in.

Cook using the following cooking steps

– Preheat – 180°C – 1 min
– Note – insert product (giving an alarm)
– Hot air – 165°C – 80% fan – Closed exhaust – 45 minutes

After cooking

Cool down completely. Cover in dark chocolate glaze.

Recommendation of the tray

Baking tray smooth non-stick 1/1 GN

Chef’s tip

For a more summer style cake the zest of 2 lemons to the mix and put lemon curd on top instead of the chocolate glaze.

Are you a local chef/restaurant/cafe with a summer special recipe? Give us an email, we’d love to feature you!