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Ingredients

Crumble
75g Self Raising Flour
75g Wholemeal Flour
120g Cold Butter
1 tsp Ground Cinnamon
120g Tate & Lyle® Demerara Sugar
75g Roughly Chopped Hazelnuts

Filling
750g Bramley apples
25g Butter
½ tbsp Water
2 tbsp Lyle’s Golden Syrup®320g
Blackberries

Method

  1. Preheat the oven to 190°C Fan / Gas Mark 5. Peel, core and chop the apples, then put them into a pan with the butter and water.
  2. Cook together on a medium heat for 7-8 minutes until the apple begins to soften, add the Lyle’s Golden Syrup® then remove from the heat.
  3. Gently fold in the blackberries before pouring into a 9” ovenproof dish and set to one side.
  4. To make the crumble, combine the self raising flour, wholemeal flour and Tate & Lyle® Demerara Sugar in a mixing bowl with the cinnamon and butter.
  5. Rub the mix together with your hands until it looks like rough crumbs and add the hazelnuts.
  6. Bake for 30-35 minutes until the topping is crisp and golden, then portion and serve warm with a thick vanilla custard.
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Ingredients

Crumble
30g Self Raising Flour
30g Unsalted Butter
2g Ground Cinnamon
30g Tate & Lyle® Soft Dark Brown Sugar
30g Hazelnuts, Chopped
60g Dessicated Coconut, Toasted
60g Flaked Almonds, Toasted
40g Puffed Wild Rice

Filling
325g Bramley Apples
80g Butter
50g Tate & Lyle® Soft Dark Brown Sugar
2g Cinnamon
2g Salt
80g Lyle’s Golden Syrup®
40g Raspberries
90g Black Berries
30g Blue Berries

Toffee Apples
5 Whole Apples
250g Tate & Lyle® Soft Dark Brown Sugar
125g Lyle’s Golden Syrup®

Method

  1. For the Crumble: Preheat the oven to 160°C Fan / Gas Mark 3. Combine the self raising flour and butter in a large mixing bowl then add the cinnamon.
  2. Rub the mix together with the palms of your hands to form a crumb. Add the Tate & Lyle® Soft Dark Brown Sugar and chopped hazelnuts, then mix the ingredients together and pour into a baking tray.
  3. In a new baking tray add the coconut and flaked almonds. Then place both trays in the oven.
  4. Leave to cool at room temperature before mixing both mixes together in bowl.
  5. Add the puffed wild rice then leave in an air tight container until required.
  6. For the Filling: Peel, core and chop the apples, then place in a large saucepan with the butter, Tate & Lyle® Soft Dark Brown Sugar, cinnamon and salt.
  7. Cook over a medium heat for 8 minutes until softened. Remove from the heat and add the berries. Toss all ingredients together, pour into a container and store in the fridge until required.
  8. For the Toffee Apples: Preheat the oven to 160°C Fan / Gas Mark 3. Remove the tops from the apples and using an ice cream scoop, core out the apples until the weight is reduced by 50%.
  9. Place on a parchment lined tray and bake for 15 minutes. Remove from the oven and allow to cool.
  10. Add the Tate & Lyle® Soft Dark Brown Sugar and Lyle’s Golden Syrup® to a large sauce pan. Cook oven a medium heat until the mixture reaches 150°C.
  11. Reduce the heat to low then using metal tongs dip the baked apples in the caramel and place on a parchment lined tray to cool.
  12. Spoon the warm filling into the warm apples, top with crumble then serve with a thick vanilla custard.
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Ingredients

Gingerbread Men
350g Plain Flour
1tsp Bicarbonate of Soda
2tsp Ground Ginger
110g Unsalted Butter, Cubed
175g Tate & Lyle® Fairtrade Light Muscovado Cane Sugar
1 Large Egg
3 tbsp Lyle’s Golden Syrup®

Decoration
1 Sachet of Egg White Powder (Prepared)
175g Tate & Lyle® Icing Sugar
Caramel Paste Colour

Method

  1. Sieve flour, bicarbonate of soda and ginger into a large mixing bowl. Combine with cubed butter and rub together. When the mixture becomes a fine breadcrumb, add Tate & Lyle® Fairtrade Light Muscovado Cane Sugar.
  2. Make a well in the centre and stir in the egg and Lyle’s Golden Syrup®. Mix with a wooden spoon to make a soft, smooth dough. Cover with cling film and allow to rest in the fridge for an hour.
  3. Preheat the oven to 160°C/Gas Mark 5. Roll dough out to 5mm thickness and stamp with a 5’’ gingerbread man cutter. Transfer to two lightly greased baking trays. Re-roll the remaining dough and repeat.
  4. Leave cut out gingerbread men to rest for 20 minutes before baking. Bake on the top and middle shelves for 10-12 minutes.
  5. Leave for a few minutes to firm up, then transfer to a wire rack until they are completely cool.
  6. To make the icing, lightly whisk the egg white in a mixing bowl and gradually sift over the Tate & Lyle® Icing Sugar. When the consistency is similar to that of toothpaste, add a few drops of colouring paste with a fine skewer and mix well. Spoon into a piping bag with a fine, plain nozzle. Ice the gingerbread men and leave to harden for a few hours.
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Ingredients

Gingerbread Men
350g Plain Flour
7g Bicarbonate of Soda
5g Cinnamon
1g Nutmeg
2g Ground Cloves
0.3g White Pepper
8g Ground Ginger
1g Cardamom Powder
175g Tate & Lyle® Fairtrade Light Muscovado Cane Sugar
110g  Butter
90g Lyle’s Golden Syrup®
1 Large Egg

Decoration
150g Marshmallow Fluff
150g Tate & Lyle® Icing Sugar
250g Dark Chocolate

Method

  1. Sieve flour and bicarbonate of soda into a large mixing bowl. Combine all dry ingredients and mix together. Add in butter and rub the mix until it resembles the consistency of a crumble.
  2. Make a well in the centre and stir in the egg and Lyle’s Golden Syrup®. Mix with a wooden spoon to make a soft, smooth dough. Cover with cling film and allow to rest in the fridge for an hour.
  3. Preheat the oven to 160°C/Gas Mark 5. Roll dough out to 5mm thickness and stamp with a 3-5’’ gingerbread man cutter. Transfer to two lightly greased baking trays. Re-roll the remaining dough and repeat.
  4. Leave the cut out gingerbread men to rest for 20 minutes before baking. Bake on the top and middle shelves for 10 minutes.
  5. Leave for a few minutes to firm up, then transfer to a wire rack until they are completely cool.
  6. Combine the marshmallow fluff with Tate & Lyle Icing Sugar® in a large mixing bowl. Place mixture into a piping bag with a fine, plain nozzle.
  7. Place the dark chocolate into a mixing bowl over simmering water. Allow this to melt and then remove from heat.
  8. Dip the ginger bread men half way into the melted chocolate. Sprinkle with popping candy and allow to cool on a cooling rack.
  9. Carefully pipe the marshmallow fluff mixture onto the underside of half of the ginger bread men. Place another gingerbread man on top of the fluff to create a sandwich.
  10. Leave in the fridge to set, serve when ready.
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Ingredients

Wet Mix
200g Butter
175g Lyle’s Golden Syrup®
2g Vanilla

Dry Mix
70g Naked Barley Flakes
80g Rolled Oats
20g Puffed Quinoa
10g Chia Seeds
30g Pumpkin Seeds
10g Linseed
50g Almonds
40g Goji Berries
60g Pecans
100g Dried Sour Cherries

Golden Syrup Caramel
37g Lyles Golden Syrup®
37g Caster Sugar
30g Butter
1.5g Salt
37g Whole Milk
25g Whipping Cream

Garnish
8g Pumpkin Seeds
3g Puffed Quinoa
12g Goji Berries
20g Dried Cherries
20g Pecans

Method

  1. For the Flapjack: Preheat the oven to 160°C Fan/Gas Mark 4. Combine the wet mix ingredients in a large non-stick saucepan. Heat gently until melted.
  2. Combine all dry ingredients in a large mixing bowl and stir. Remove wet mix from heat, and combine with the dry mix. Spoon the mixture into an 8’’ shallow square loose-bottomed tin, greased and lined with parchment paper.
  3. Level and press firmly with a palette knife to smooth. Bake on the middle shelf for 25 minutes, until golden brown on top.
  4. Remove from oven and leave to cool in the tin for 10 minutes. Cut into squares while still warm and leave to cool for a further 15 minutes.
  5. Lift out of the tin to cool completely on a wire rack and discard the parchment paper.
  6. For the Caramel and Garnish: Combine Lyle’s Golden Syrup®, sugar, butter and whole milk in a large non-stick saucepan. Bring to a gentle boil and whisk continuously. Leave on the heat until mixture reaches 150°C, at which point reduce the heat.
  7. Meanwhile, place whipping cream in a separate sauce pan and bring to the boil. Slowly mix the boiling cream into the toffee mixture until it is fully combined.
  8. Pour the mixture into an 8’’ square cake tin, lined with parchment and refrigerate for 2 hours to set.
  9. Remove from the fridge and allow the mixture to soften at room temperature. Remove from cake tin and place a piece of parchment on top of the caramel. Roll out to 3-5mm thick.
  10. Finally place the caramel layer on top on the flapjack, sprinkle over the garnish and cut into 12 equal portions before serving.
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Ingredients

295g Unsalted Butter
250g Lyle’s Golden Syrup®
400g Rolled Porridge Oats
A pinch of salt

Method

  1. Preheat the oven to 160°C Fan/Gas Mark 4. Combine butter and Lyle’s Golden Syrup® in a large non-stick saucepan. Heat gently until melted, then remove from heat and stir in oats and salt.
  2. Spoon the mixture into an 8’’ shallow square loose-bottomed tin, greased and lined with parchment paper. Level and press firmly with a palette knife to smooth.
  3. Bake on the middle shelf for 25 minutes, until golden brown on top. Remove from oven and leave to cool in the tin for 10 minutes.
  4. Cut into squares while still warm and leave to cool for a further 15 minutes.
  5. Lift out of the tin to cool completely on a wire rack, discard the parchment paper and serve.
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Ingredients

Honeycomb
70g Lyle’s Golden Syrup®
100g Caster Sugar
9g Bicarbonate of Soda

Cupcakes
110g Unsalted Butter
70g Dark Chocolate
150g Caster Sugar
20g Lyle’s Golden Syrup®
35g Cocoa Powder
100g Self Raising Flour
6 Baking Powder
2 Eggs
2g Maldon Salt

Buttercream
60g Dark Chocolate
40g Lyle’s Golden Syrup®
100g Butter
70g Tate & Lyle® Icing Sugar
3g Sea Salt Flakes

Method

  1. For the Honeycomb: Place a parchment lined tray in the freezer for 20 minutes.
  2. Combine the Lyle’s Golden Syrup® and sugar in a sauce pan over a medium heat until the mixture reaches 150°C.
  3. Add the bicarb and quickly whisk the mixture. Decant into the chilled baking tray and leave to cool for 30 minutes.
  4. Remove from the tin and break into a variety of different size pieces.
  5. For the Cupcakes: Pre-heat the oven to 160°C Fan / Gas Mark 3.
  6. Melt the butter and chocolate over a simmering pan of water then mix in the sugar and Lyle’s Golden Syrup®.
  7. In a separate large mixing bowl, sift together the cocoa powder, flour and baking powder. Fold the wet and dry mixes together, then beat in the eggs.
  8. Equally pour the mixture into 8 cupcake molds and sprinkle the salt over the surface. Bake for 20 minutes and leave to cool.
  9. For the Buttercream: Beat the butter and Lyle’s Golden Syrup® together.
  10. Sift in Tate & Lyle® Icing Sugar and mix until soft and smooth before adding in the melted chocolate.
  11. Spoon into a piping bag fitted with a star nozzle and pipe onto the surface of the cupcakes. Finally add the chunks of honeycomb and sea salt flakes over the top.
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Ingredients

Cupcakes
110g Butter
2 tbsp Lyle’s Golden Syrup®
2 Eggs
100g Self Raising Flour
½ tsp Bicarbonate of Soda
20g Dark Cocoa Powder
60g Soft Brown Sugar
50ml Milk

Buttercream
100g Unsalted Butter Softened
2 tbsp Lyle’s Golden Syrup®
70g Tate & Lyle® Icing Sugar
60g Melted Dark Chocolate

Method

  1. For the Cupcakes: Pre-heat the oven to 180°C Fan / Gas Mark 4. Whisk the butter and Lyle’s Golden Syrup® until soft and creamy, then beat in the eggs a little at a time.
  2. Sift in the flour, bicarbonate of soda and cocoa, then fold into the mixture.
  3. Gradually add the milk and stop when the mix reaches a soft consistency that easily falls from the spoon.
  4. Line a bun tray with 9 cupcake cases and equally divide the mixture into them.
  5. Bake for 20 minutes or until a skewer comes out clean.
  6. For the Buttercream: Beat the butter and Lyle’s Golden Syrup® together.
  7. Sift in Tate & Lyle® Icing Sugar until soft and smooth, then mix in the melted chocolate.
  8. Spoon into a piping bag fitted with a star nozzle and pipe circular swirls on the top of your cooled chocolate cupcakes.
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Ingredients

Jelly
250g Fresh Orange Juice
57g Glucose
220g Caster Sugar
7g Pectin Jaune
7.5g Tartaric Acid
7.5g Water

Pudding
290ml Water
200g Pitted Dates
60g Butter
170g Tate & Lyle® Light Soft Brown Cane Sugar
20g Lyle’s Golden Syrup®
40g Lyle’s Black Treacle
2 Eggs
200g Self Raising Flour
0.5g Nutmeg Powder
2g Cinnamon Powder
3g Cardamom Powder
1tsp Bicarbonate of Soda
4g Vanilla Paste
8g Orange Zest

Sauce
100g Butter
40g Lyle’s Golden Syrup®
50g Orange Juice
100g Tate & Lyle® Light Soft Brown Cane Sugar
200g Double Cream

Method

  1. For the Jelly: Put the fresh orange juice and glucose together in a pan and bring up to 50°C.
  2. Add in the caster sugar and pectin jaune and continue cooking until the mixture reaches 109°C. Whisk continuously to prevent the mix from burning.
  3. Once the mix reaches the desired temperature, add the tartaric acid and stir until it dissolves.
  4. Pour into a shallow 20-23cm (8-9”) square parchment lined cake tin and place in the fridge to set.
  5. For the Pudding: Pre-heat the oven to 180°C Fan / Gas Mark 4. Boil the water in a pan, take off the heat then pop the pitted dates in and allow to steep for 10 minutes.
  6. In a large mixing bowl, add the butter and Tate & Lyle® Light Soft Brown Cane Sugar then cream the two ingredients together until light and fluffy.
  7. Add the Lyle’s Golden Syrup® and Lyle’s Black Treacle to the mix and beat together.
  8. Beat in the eggs, 1 at a time and continue whisking for 5 minutes. Add the self raising flour, nutmeg, cinnamon, cardamom and slowly mix together.
  9. Pour the hot water and dates into a food processor then blend to a purée and decant into a new mixing bowl.
  10. Add the bicarbonate of soda, vanilla paste and orange zest to the date purée and mix gently.
  11. Combine the date mix with the sponge mix and fold together. Then spoon into a shallow 20-23cm (8-9”) square parchment lined cake tin.
  12. Bake for 20-25 minutes or until a fine skewer comes out clean when poked through the centre.
  13. Remove from the oven and allow to cool to room temperature. Cut off the edges of the sponge before placing the orange jelly on top and cut away any overhang. Then slice into 9 even portions.
  14. For the Sauce: Melt the butter, Lyle’s Golden Syrup®, orange juice and Tate & Lyle® Light Soft Brown Cane Sugar in a pan over a medium heat. Add the double cream and cook for 5 minutes.
  15. Pour the warm toffee sauce over the portions pudding, finish with a scoop of vanilla ice cream and fresh orange zest then serve.
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Ingredients

Pudding
175g Stoned Dates, Roughly Chopped
250ml Water
1 tsp Bicarbonate Of Soda
75g Unsalted Butter, Softened
50g Lyle’s Golden Syrup®
150g Tate & Lyle® Light Soft Brown Cane Sugar
1 tsp  Vanilla Extract
175g Self Raising Flour
2 Eggs

Sauce
75g Unsalted Butter
95g Lyle’s Golden Syrup®
75g Tate & Lyle® Light Soft Brown Cane Sugar
150ml Double Cream

Method

  1. Pre-heat the oven to 180°C Fan / Gas Mark 4.
  2. Pop the dates into a pan with the water, bring to the boil then lower the heat and simmer for 2 minutes. Remove from the heat, stir in the bicarbonate of soda and set aside.
  3. In a new bowl, beat the butter, Lyle’s Golden Syrup® and Tate & Lyle® Light Soft Brown Sugar until soft and creamy, then beat in the vanilla and eggs.
  4. Fold in the flour and the dates with their liquid, mix well to a soft consistency. Spoon into a shallow 20-23cm (8-9”) square parchment lined cake tin.
  5. Bake for 20-25 minutes or until a fine skewer comes out clean when poked through the centre.
  6. Meanwhile, put all the ingredients for the Toffee Sauce into a medium-sized non-stick pan and stir together over a low heat until the Tate & Lyle® Light Soft Brown Sugar has dissolved.
  7. When the pudding is ready, allow to cool before cutting into portions, then pour over the warm toffee sauce, finish with a scoop of vanilla ice cream and serve.
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Ingredients

2 Country Range Premium Chicken Fillets
100g Easy cook basmati rice
2 spring onions, sliced
50g peas
100ml coconut cream
Dip
1tsp Sesame oil
1tsp Soy sauce
1tsp Lime juice
1tsp honey
Garnish
Fennel seeds
Chilli flakes
Chopped coriander

Method

  1. Cook the chicken until it reaches core temp of 75 in a pre heated oven (180°C).
  2. Cook the basmati rice as per instructions and add the peas, spring onions and coconut. Season with salt and pepper.
  3. Add all the dip ingredients together and dress the chicken. Keep some of the sauce and serve in a dip pot.
  4. Place the rice in a container and slice the chicken on top. Dress with more sauce.
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Ingredients

2 x pretzel bun
2 vegetarian burgers of choice
½ halumi cheese sliced
Cos Lettuce or lollo rosso lettuce
Beetroot relish
100g cooked beetroot
15g horseradish sauce
25ml olive oil
Juice ½ lemon
Salt and pepper

Method

  1. Fry the burger to pack info.
  2. For the beetroot dip. Place all the ingredients in a food processor and blitz until smooth.
  3. Wash and prep the lettuce.
  4. Grill the halumi until hot.
  5. Gently toast the bun and keep warm.
  6. Stack as per photo. Serve with sweet potato fries or veggie style dirty fries.
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Ingredients

4 Bao Buns
100g Country Range Pulled Pork
10g chopped cashews to garnish
Asian slaw (Batch)
50g Red cabbage
100g White cabbage
50g Carrot
2 Spring onions
1 Shallot
50g Mouli radish
Small handful chopped coriander
1 thinly sliced red chilli
Slaw dressing
25ml soy sauce
1tsp honey
1tsp sesame oil
Juice ½ lime

Method

  1. Heat pulled pork as per pack instructions.
  2. Make the Asian slaw and dress with the slaw dressing.
  3. Fill the bao buns with pork and top with slaw.
  4. Sprinkle with cashews.
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Ingredients

40g Feta
6 Daloon Falafels
Cos or lollo lettuce
3 cherry toms cut in half
¼ sliced fennel
½ sliced yellow pepper
Quinoa salad (batch)
100g quinoa
2 spring onion sliced
Handful chopped mint and parsley
25g sweetcorn
10g sunflower seeds
10g pinenuts
10g pumpkin seeds
Juice 1 lemon
50ml olive oil
1/2tsp crushed cumin
25ml Beetroot dip
1 dough ball

Method

  1. Cook the quinoa as per instructions. Add the other items to finish the quinoa salad and season.
  2. Cook the rolled out dough ball and at 260 for 2 mins. Cut in half.
  3. Arrange as per photo.
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Ingredients

2 Delifrance Spelt &  Quinoa Croissants
1 tomato
1 sliced shallot
50g avocado slices
50g sliced vegan cheese
25g Country Range Salsa Sauce

Method

  1. Layer up the cut croissant as per photo and bake in a hot oven 180°C for 6 mins
  2. Serve with Lamb Weston Mini Hash Browns.
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Ingredients

100g Country Range Medium Egg Noodles
1 Knorr Jelly Bouillon
100g Country Range Fish Pie Mix
Handful chopped coriander
½ sliced red pepper
½ sliced green pepper
½ sliced red onion
25ml soy sauce
25ml olive oil
1 clove garlic
1 thumb fresh ginger
1 sliced red chilli
10g sesame seeds

Method

  1. Cook the egg noodles, drain and refresh. Bake the fish in the oven and keep warm.
  2. Stir fry the veg, garlic and ginger in olive oil and Add the noodles, soy, boullion and coriander.
  3. Place in a container, top with fish and sesame seeds and a sqeeze of fresh lime.
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Ingredients

Major Pan Asian Vegetable Broth Mix
1 pak choy sliced
4 baby corn sliced
1 chilli sliced
100g Country Range Medium Egg Noodles
Handful chopped coriander
50g diced tofu
Thumb sized piece ginger finely sliced into matchsticks

Method

  1. Cook the egg noodles as per pack and refresh.
  2. Prep all of the vegetables.
  3. Place the noodles in a pot. Top with the vegetables, ginger and coriander and pour over the prepared hot broth mix to warm the noodles and veg.
  4. Add the diced tofu.
  5. Serve with a squeeze of lime.
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