Ingredients

For the first marinade
1 garlic clove, peeled
1cm piece of fresh ginger, peeled
1 teaspoon chilli powder
Juice of ½ lemon

For the second marinade
250g Greek-style yoghurt
1 teaspoon each garam masala and ground coriander
50ml vegetable oil
½ teaspoon each ground cinnamon, chilli powder and dried fenugreek leaves
2 teaspoons gram flour

For brushing
Small knob of butter
2 teaspoons lime juice
1 teaspoon chaat masala or garam masala

For the pastry
250g plain flour, plus extra for dusting
1 teaspoon sea salt
250g cold unsalted butter

For the masala
1 small onion, peeled
10 garlic cloves, peeled
Vegetable oil
6cm piece of fresh ginger, peeled
3 level teaspoons each ground coriander, chilli powder, turmeric and garam masala
2 large bunches of fresh coriander, leaves picked
3 ripe tomatoes

Method

1. For the first marinade, finely grate the garlic and ginger and place in a bowl. Add the chilli powder, lemon juice and chicken, then set aside to marinate for 30 minutes.
2. For the second marinade, add all of the ingredients to the chicken, mix together well, then leave to marinate for a further 4 to 6 hours.
3. Skewer the marinated chicken pieces and cook over a barbecue, or in a hot oven at 200ºC/400ºF/gas 6, for 15 minutes, or until cooked through. Brush with a mixture of butter, lime juice and chaat masala and set aside.
4. For the pastry, sieve the flour and salt into a bowl. Cube the butter, then rub in with your fingertips until the mixture resembles breadcrumbs. Add 105ml of cold water and gently mix into dough.
5. Dust the dough with flour, wrap in cling film and leave to rest in the fridge for 30 minutes.
6. Preheat the oven to 160ºC/325ºF/ gas 3. For the masala, chop the onion and garlic, then add with a little vegetable oil to a pan over medium heat and sauté for 5 minutes until soft. Finely grate the ginger into the pan and cook for 2 minutes until golden.
7. Stir through the spices, then chop the coriander and tomatoes and add to the pan, stirring to combine. Stir for a couple more minutes until everything is cooked through. Toss the chicken in the masala.
8. Roll out the pastry to just under 1/2cm thick. Line the base of a pie dish (roughly 20cm x 20cm x 6cm), then add the chicken filling.
9. Lay another piece of pastry on top, seal the edges, trim off any excess and poke a small hole in the top. Bake in the oven for 35 to 40 minutes, or until the pastry is golden and the filling is hot.
10. Garnish with summer berry chutney, raspberry purée, chives, and frisée lettuce.

Ingredients

1 sliced Délifrance Tepper Baguette
10g Butter
15g Mayonnaise
15g Cheddar
15g Crispy bacon
15g Sweet Gem Lettuce
10g Sliced Tomatoes
10g Avocado
5g Salt and ground black pepper

 

Method

1. Spread each piece of toasted bread with a thin layer of butter and then a generous layer of mayonnaise.
2. Place the white cheddar on the 2 slices of bread that will be the bottoms. Arrange them so they cover the bread as completely as possible.
3. Place the bacon on the cheese so you'll be sure to get bacon in every bite. Arrange the leaf lettuce on top of the bacon followed by 3 slices of tomato.
4. Add the avocado slices and lightly salt and pepper the avocado. Then top with the top slice of baguette. Press down lightly.

Ingredients

Daloon Mini Vegetable Spring Rolls
Daloon Onion Bhajis
Daloon Vegetable Samosas
Daloon Vegetable Gyozas
Daloon Chicken Gyozas
Country Range Madras Plain Poppadoms
Mission Foods Mini Naan Breads

Edamame Bean Mix
Frozen soy beans
Country Range Chilli Flakes
Chopped coriander

Madras Fish Curry
100g red onions
200g sweet potatoes
200g Country Range Madras Curry Sauce
350g Country Range Fish Pie Mix
25g chopped coriander

Vegetarian Tikka Masala Curry
100g tomatoes
100g onions diced
200g chick peas
1 small head cauliflower
25g Potatoes
200g Country Range Tikka Masala Curry Sauce

Asian Slaw
Equal parts:
Spring onion
White cabbage
Carrot
Red onion
Chopped coriander

Asian Slaw Dressing
Equal parts:
Country Range Dark Soy Sauce
Juice of 1 lime
Pomace oil
Sesame oil
A sprinkle of chilli flakes

Dips
Country Range Soy Sauce
Country Range Mango Chutney

Method

1. For the Asian Slaw: First of all make the dressing my blending together the soy sauce, lime juice, pomace oil, sesame oil and a sprinkle of chilli flakes. Grate white cabbage, carrot, red onion and spring onion and add chopped corinador. Mix together and add the dressing.
2. For the Madras Fish Curry: Add the onions, sweet potatoes and chopped coriander into a pan and simmer for 10 minutes. Add the curry sauce and the fish and cook through until tender.
3. For the Vegetarian Curry: Add the tomatoes, onions, chick peas, potatoes, cauliflower together with the curry sauce and a teaspoon of tumeric together into a pan. Bring all to a simmer until tender.
4. Fry the spring rolls, onion bhajis, gyozas and samosas according to the packaging.
5. Add enough cooked Tilda Basmati & Wild Rice for the number of customers sharing and a spoonful of coconut cream. before serving.
6. Add all of the curries, rice and dips into complementary bowls and dishes. Finally, add your poppadoms, naan breads, spring rolls, gyozas, samosas and onion bhajis on to various platters and plates and serve.

Ingredients

15ml Country Range Olive Oil
Country Range Balsamic Vinegar
Slices of Parma ham
Slices of Salami
Olives
Mini Gherkins
Onion Chutney
Tomato Chutney
4 Délifrance Miniguettes
1 sliced Délifrance Ciabatta Quinoa
Mini Mozzarella Balls
Sun Blushed Tomatoes

Method

1. Decant the olive oil into a small dipping pot or ramakin. Repeat this process for the Balsamic Vinegar.
2. Place these nicely onto a serving board or slate.
3. Also add the parma ham, salami, sun blushed tomatoes and mini mozzarella balls. 

Ingredients

• 1 Portion Pre-cooked rice noodles
• 1 Pack Stir fry vegetables
• 900 g Stir fry beef strips
• 6 tbsp Chilli and Garlic Sticky  Sauce
• 2 tbsp  Prep Premium  Sunflower Oil
• 1 tsp Chopped red chilli
• 1 tsp Chopped spring onion

Method

1. Stir fry the beef strips in 2 tbsp of Prep Premium Sunflower Oil until just cooked
2. Drain any additional fat/water from the pan
3. Add the stir fry vegetable pack and stir fry for 1 minute  adding more Prep Premium Sunflower Oil as required
4. Add the Lion Asian Ginger, Chilli and Garlic Sticky  Sauce to the pan and cook through
5. Whilst cooking, plunge the pre-cooked rice noodles in  boiling water to reheat
6. Assemble the rice noodles in the bottom of the dish and  top with the beef stir fry mix
7. Dress with chopped chilli and spring onion and serve

Ingredients

• 1 Pack Fresh egg noodles
• 100 g Raw chicken breast strips
• 1 Pack Stir fry vegetables
• 50 g Chopped pak choi
• 6 TBSP Lion Japanese Teriyaki BBQ Sauce
• 2 TBSP Prep Premium  Sunflower Oil

Method

1. Stir fry the chicken breast strips in 2 tbsp of Prep  Premium Sunflower Oil until cooked
2. Drain any additional fat/water from the pan
3. Add the stir fry vegetable pack and stir fry for 1 minute  adding more Prep Premium Sunflower Oil as required
4. Add the Lion Japanese Teriyaki BBQ Sauce to the pan  and cook through
5. In a separate pan place the fresh egg noodles in boiling  hot water to reheat
6. Add the chopped pak choi to the stir fry mix and remove  from the heat
7. Drain the noodles and place in a dish
8. Top with the Japanese Teriyaki BBQ Chicken Stir Fry  and serve with extra Lion Japanese Teriyaki BBQ Sauce  drizzled on top

Ingredients

• 1 Portion  Pre-cooked pork ribs
• 6 TBSP Lion Korean BBQ Sauce
• 1 TSP Chopped red chilli
• 1 TSP Chopped coriander

Method

1. Remove the pre-cooked pork ribs from the packet and  cook according to the instructions
2. 10 minutes before the end of the cooking program,  remove from the oven and cover with the Lion Korean  BBQ Sauce
3. Return to the oven and allow to cook for the final 10  minutes to warm through the sauce and create a sticky  glaze
4. At the end of cooking, remove from the oven  and transfer to serve
5. Dress the ribs with chopped red chilli and chopped  coriander

Ingredients

• 1 Flour tortilla wrap
• 4 Breaded chicken strip
• 20 g  Shredded iceberg  lettuce
• 50 g Roasted vegetable  couscous
• 30 g Lion Hummus  Mayonnaise

Method

1. Place the flour tortilla wrap on a flat surface
2. Add the Lion Hummus Mayonnaise down the centre of  the wrap  
3. Layer on the shredded iceberg lettuce, roasted  vegetable couscous and the breaded chicken strips
4. Fold the wrap over in half and pull back tightly around  the chicken
5. Tuck the ends of the tortilla wrap in and continue to roll  the wrap  
6. Cut in half and serve

Ingredients

• 1 Tin  Chopped tomatoes
• 100 g Lion Middle Eastern Hot Sauce
• 60 g Chopped fresh parsley
• 1 Poached egg

Method

1. Place the chopped tomatoes and Lion Middle Eastern Hot Sauce in a saucepan and bring to a gentle simmer
2. Cook until reduced and slightly thickened
3. Remove from the heat
4. Add freshly chopped parsley reserving some for  garnishing
5. Transfer the sauce into the serving dish
6. Add a freshly poached egg into the centre of the dish
7. Garnish with reserved parsley and serve immediately

Ingredients

• 7 Chicken wings
• 6 tbsp Lion Thai Honey Sticky Sauce
• 1 tsp Chopped red chilli
• 1 tsp Chopped spring onion

Method

1. Place the raw chicken wings on a tray and cook in a preheatedoven at 180°C for 15 – 20 minutes until the juices run clear andthe skin is crispy and golden
2. Once cooked, remove from the oven and place in a large bowl
3. Cover with the Lion Thai Honey Sticky Sauce and stir through to coat the wings
4. Transfer to a plate or bowl to serve
5. Dress the wings with chopped red chilli and chopped spring onions

Ingredients

• 1 Dolsot bowl (seasoned and heated ready to serve)
• 60 g Cooked sticky rice
• 1 Tbsp Prep Premium Toasted Sesame Oil
• 20 g Sliced woodland mushrooms
• 20 g Julienne courgette
• 20 g Julienne carrot
• 20 g Chiffonade red cabbage
• 20 g Julienne mouli
• 20 g Edamame beans
• 20 g Bean sprouts
• 900 g Stir Fry Beef
• 2 tbsp Lion Koren Hot Chilli Sauce
• 1 Raw egg yolk (alternatively poached egg or omelette strips can be used)
• 30 g Lion Koren Hot Sauce to drizzle plus extra to serve on the side

Method

1. Preheat the pre-seasoned Dolsot bowl according to instructions
2. Prepare all the vegetables
3. Cook the sticky rice and stir through the Prep Premium Toasted Sesame Oil
4. Stir fry the beef strips in a little Prep Premium Sunflower Oil until cooked
5. Add the 2 tbsp of Lion Korean Hot Chilli Sauce and cook through
6. Remove from the heat
7. Place the rice in the bottom of the hot Dolsot bowl
8. Arrange the prepared vegetables in sections around the edge of the Dolsot bowl
9. Place the Lion Korean Hot Chilli Sauce beef strips on top of the rice
10. Separate the egg yolk and place directly on top of the beef in the middle of the bowl
11. Drizzle with Lion Korean Hot Chilli Sauce
12. Serve to the table and stir through all the ingredients in the bowl to create a delicious, hot stir fried dish
13. Serve with extra Lion Korean Hot Chilli Sauce to taste

Ingredients

Wrights Small Hand Raised Pork Pie
Country Range Cooked Traditional Wiltshire Gammon Slices
Country Range Mini Party Chicken, Bacon & Leek Pies
Country Range Mini Party Beef & Ale Pies
Country Range Mediterranean Veg Quiche
Délifrance Miniguette Stone Baked Roll
County Range Mature Cheddar
A local blue cheese
Country Range Pickled Gherkins
Branston Pickle
Country Range English Mustard
Country Range Wholegrain Mustard
Pork Farms Mixed Mini Party Pack

Scotch Egg
100g Country Range Cumberland Sausages
25g finely diced black pudding
1tbsp dried onion flakes
1 egg
1/4 tsp dried sage
Salt and pepper to taste

Method

1. For the Scotch Egg: Boil a medium egg for 6 and a half minutes, refresh in cold water and peel. Defrost the sausages, remove the skins and mix the sausage meat together with the black pudding, salt, pepper, sage and dried onion. Shape the mix into a patty and wrap around the egg. Panne in flour, milk and then breadcrumbs. Deep fry for 2 minutes and then bake for 14 minutes in an oven set at 200°C.
2. Depending on the number of customers that are sharing the board, add an appropriate amount of scotch eggs, cheese, meats, pies, sausage rolls, slices of quiche and slices of pâté onto your board.
3. Finally add your mustards, pickled red cabbage, pickle and gherkins in complementary dishes and bowls around the sharing board and a board of fresh miniguettes.

Ingredients

Smoked Salmon Slices
Pacific West Seafood Basket
Whitby Seafoods Dusted Squid Strips
Whitby Seafoods Peri Peri Prawns
Country Range Gourmet Fish Fingers
A rustic baguette or bloomer of your choice, sliced
Country Range Creamery Butter – Salted

Prawn Cocktail Lettuce Boat
Country Range Premium North Atlantic Prawns
Country Range Seafood Sauce
Little Gem lettuce leaves
Country Range Paprika

Dips
Country Range Tartare Sauce
Country Range Seafood Sauce
Lemon Aioli (individual ingredients below)

Lemon Aioli
100g Country Range Real Mayonnaise
1 clove of garlic, minced
Juice of 1/2 a lemon

To Garnish
Various microherbs
Fresh lemon wedges
Country Range Capers In Brine

Method

1. For the Prawn Cocktail lettuce boat - In a small bowl place your prawns and mix together with the seafood sauce. Take fresh leaves from the gem lettuce and lay three onto a place. Fill the leaves with enough prawns for two to share. Then sprinkle with paprika.
2. For the Lemon Aioli - In a small bowl, place the mayonnaise, the fresh lemon juice and minced garlic. Stir to combine, then finish with finely grated lemon zest.
3. Fry the fish fingers, peri peri prawns, seafood basket and dusted squid strips according to each of their individual cooking times (see packaging). Remove the excess oil and get ready to serve so that the food is hot when served.
4. Select a hygienic, clean sharing platter and build it up using the various seafood. Some of the products you may wish to add directly to the board, others you could add small dishes or other complementary food carrier to add different heights, textures and colours to your platter. For example, we have used mini fryer baskets to serve the squid strips to add height to the plat
5. Garnish your sharing platter just before serving using the microherbs to add a pop of color and aroma and drop a few whole capers over your smoked salmon slices. Season with season salt and cracked black pepper.
6. Fill your small dishes or bowls with your dips and add on and around the sharing platter. Serve with warm rustic bread and butter.

Ingredients

CHARCUTI® Italian Antipasti Mix
CHARCUTI® Spanish Tapas Mix
Whitby Seafoods Salt and Pepper Squid Rings
Stuffed Peppadew Peppers
Country Range Sun Dried Tomatoes in Olive Oil
Daloon Falafel Balls
Stone Baked Garlic Ciabatta (Click here for individual recipe)
Halloumi Fries (individual ingredients below)

Halloumi Fries
Futura Halloumi

Olive Mix
Country Range Pitted Black Olives In Brine
Country Range Green Olives Stuffed With Pimento Paste In Brine

Dips
Aubergine Dip (individual ingredients below)
Tomato Tapanade (individual ingredients below)
A classic hummus

Aubergine Dip
1 Aubergine
1 chopped shallot
1 small bunch of dill
The juice of 1 lemon
50g Greek yoghurt

Tomato Tapanade
200g Black Olives
100g Onions
1 Lemon
50g Country Range Sundried Tomatoes
10g Chopped Parsley

To Garnish
Futura Feta
Microherbs or small green salad leaves

Method

1. To create the Tomato Tapanade: Combine boiling water and the sun-dried tomatoes; cover and let them stand for 15 minutes or until soft. Drain in a colander over a bowl. Combine the tomatoes, olives, diced onion, juice of 1 lemon and chopped parsley in a blender; process until its a smooth texture. Add to one of your dishes, cover and chill until serving.
2. To create the Aubergine Dip: Roast the aubergine until soft. Leave to cool then chop the flesh. Mix together with the other ingredients then add to a dish. Cover and chill before serving.
3. Add your hummus into a dish, add with a glug of olive oil and sprinkle with chilli flakes and cumin seeds.
4. To create the Halloumi Fries: Cut the Halloumi block into 1.5cmm x 1.5cm fingers. Fry them at 170°C until golden brown.
5. Prepare your squid rings and falafel according to the instructions on the packaging.
6. Place your Charcuti meats across the centre of the board. Build your halloumi fries into a stack at one side and the squid rings and falafel at opposite sides of the board.
7. Add a bowl of mixed olives, stuffed peppadew peppers and artichoke hearts in available spaces within your sharing board or platter.
8. Finally add your dips, hummus and tapanande in complementary bowls around the sharing board and a board of fresh, hot garlic ciabbata. Add microherbs, sundried tomatoes and a sprinkle of salt and pepper over the board to garnish and add colour.

Ingredients

Olive oil
2 cloves of garlic, lightly crushed
1 x 500ml tin of chopped tomatoes
2 x courgettes, sliced
4 x large mushrooms, sliced
1 x aubergine, diced
2 x bay leaves
1 tbsp of tomato puree
125g of mozzarella,
sliced for the top
300g pack of lasagne sheets
Salt and pepper for seasoning

For the white sauce
60g of butter
60g of plain flour
600ml of milk

Method

1. Lightly fry some crushed garlic in olive oil before adding a tin of chopped tomatoes.
2. While that’s simmering away, prepare the vegetables, slicing up courgettes and mushrooms, and dicing an aubergine. That all goes in with the tomato sauce, with an extra squeeze of tomato puree to make it a bit richer.
3. Add two bay leaves to the vegetables. Then make the white sauce - very simple, with melted butter, flour and milk, and add salt and freshly ground pepper.
4. Then it’s time to construct the lasagne - layers of the veg, pasta and white sauce, and the top layer gets paved in slices of mozzarella. That goes in the oven for half an hour, and gets served up with a big salad. Delicious!

Ingredients

2 Pieces southern fried chicken
drumsticks (chicken portions)
200g Lion Mexican Adobo Hot
Sauce
1 tsp Chopped red chilli
1 tsp Chopped spring onion
1 tsp Chopped fresh coriander

For the Mexican Slaw:
20g Lion Mayonnaise
20g Lion Habanero Hot Sauce
Julienne carrot
Julienne sweet potato
Chiffonade red cabbage
Chopped yellow pepper
20g Sweet corn

Method

1. For the Mexican slaw mix together the vegetables.
2. Add the Lion Mayonnaise and Lion Habanero Hot Sauce and mix thoroughly until coated.
3. Place the Southern Fried Chicken drumsticks on an oven proof tray and cook according to instructions until piping hot.
4. Place the Lion Mexican Adobo Hot Sauce in the oven proof bowl to serve.
5. Place in a preheated oven (180°C) for 10 minutes to cook through.
6. Remove the hot bowl from the oven and arrange the cooked southern fried chicken piece in the sauce.
7. Dress with chopped red chilli, spring onion and fresh coriander.
8. Serve with a side of Mexican slaw.

Ingredients

Salt beef
2 slices Farmhouse White
Butter
Lion South Carolina Mustard
BBQ Sauce
1 large pickled gherkin

Method

1. Butter the slices of bread and pile the slices of salt beef over.
2. Drizzle over the Lion South Carolina Mustard BBQ Sauce, to taste.
3. Top with sliced gherkin and the second slice of bread.

Ingredients

Brioche burger bun
1 Premium beef burger
2 Onion rings
20g Sliced tomato
30g Shredded frisee lettuce
1 Slice mozzarella cheese / Mexican jalapeno cheese
50g Lion Chipotle Mayonnaise

For the Mexican Slaw:
20g Lion Mayonnaise
20g Lion Habanero Hot Sauce
or use the Lion Chipotle
Mayonnaise
Julienne carrot
Julienne sweet potato
Chiffonade red cabbage
Chopped yellow pepper
20g Sweet corn

Method

1. For the Mexican slaw mix together the vegetables.
2. Add the Lion Mayonnaise and Lion Habanero Hot Sauce and mix thoroughly until coated.
3. Cook the premium beef burger according to the instructions.
4. Prepare the Frisee lettuce and sliced tomato. Deep fry the onion rings. Lightly toast the Brioche burger bun.
5. Place the toasted Brioche bun on a flat surface ready to make the burger.
6. Place 25g of Lion Chipotle Mayonnaise on the heel and 25g on the crown of the toasted Brioche bun.
7. Build the burger from the base up layering the ingredients as required.
8. Ensure the cheese is placed between the fried onion rings and the hot premium beef burger to allow the cheese to melt.
9. Place the crown on top of the final ingredients to complete.
10. Serve with a side of Mexican slaw and sweet potato fries and extra Lion Chipotle Mayonnaise to dip.