Ingredients

12 good-quality dried figs
200ml (7fl oz/scant 1 cup) port (any type will do)
4 large duck legs
1 tbsp plain (all-purpose) flour
4 tbsp sunflower oil
10g (¼oz/¾ tbsp) unsalted butter
2 tbsp chopped mint leaves, stalks reserved
25g (scant 1oz/2 tbsp) caster (superfine) sugar
75ml (2½fl oz/1⁄3 cup) white balsamic vinegar
800ml (28fl oz/3½ cups) brown chicken stock
Sea salt and freshly ground black pepper

Method

1. The day before, put the figs in a bowl with the port. Cover with clingfilm (plastic wrap) and put in the fridge to marinate overnight. The next day, preheat the oven to 170°C (325°F/Gas 3).
2. Season the duck legs with salt and pepper, then dip them in the flour. Shake of any excess flour. Put the oil in a large lidded flameproof and ovenproof casserole dish (Dutch oven) over a medium heat. When the oil is hot, add the duck legs and cook for 5 minutes on each side until golden. Remove with a slotted spoon to a plate and set aside.
3. Pour off the excess oil from the casserole dish (Dutch oven) and reduce the heat. Add the butter, mint stalks, sugar and balsamic vinegar. Cook over a low heat for 4–5 minutes until lightly caramelized.
4. Return the duck legs to the casserole dish (Dutch oven). Remove the figs from the port with a slotted spoon and pour the port over the duck legs. Add the chicken stock and bring to the boil. Reduce the heat to a simmer and tuck in the marinated figs. Cover with a lid and transfer to the preheated oven. Braise for 2–2½ hours, or until the duck is tender. Add a little more stock if it starts to dry out.
5. Carefully remove the duck legs and figs with a slotted spoon and divide between the serving plates. Strain the cooking sauce through a fine sieve (strainer) into a small pan and bring to the boil. Add the chopped mint leaves, pour over the duck legs and serve immediately.

Ingredients

250g callebaut caramel fill
200ml chai infused cream
350g milk chocolate

Method

1. Bring cream to the boil and pour over chocolate and caramel. Leave to cool and pipe when the mix reaches 30c

Ingredients

500g Full Fat milk
200g Christmas Pudding/Mincemeat
Additional items if needed: Cinnamon, nutmeg, ginger
1.5g Sosa Pro-pannacotta
Green food colouring

Method

1. Boil all ingredients and pour into cling filmed tray and leave to set. Then use a ring cutter/knife to cut out desired size and shape

Ingredients

20ml MONIN Winter Spice Syrup
30ml MONIN Cloudy Lemonade
200ml Hot Water

Method

1. Add all ingredients to a latte glass or heat proof vessel and stir. Garnish with winter spices before serving.

Ingredients

15ml MONIN Salted Caramel Syrup
Double Espresso
180ml Steamed Milk

Method

1. Extract the double espresso into the cup and add the Salted Caramel syrup. Top with steamed milk and garnish with whipped cream and Salted Caramel pieces

Ingredients

15ml MONIN Salted Caramel Syrup
200ml Hot Chocolate

Method

1. Add the Salted Caramel Syrup to a glass. Prepare the hot chocolate and pour into the glass. Garnish with whipped cream and salted caramel pieces.

Ingredients

30ml MONIN Gingerbread Syrup
1 scoop MONIN Vanilla Frappe Powder
120ml Milk

Method

1. Add all ingredients to a blender with one cup of ice and blend for 20-30 seconds. Pour the frappe into the glass and garnish with whipped cream and cinnamon dusting

Ingredients

500g Mulled wine (red wine infused with cinnamon sticks, orange and lemon peel, sugar, star anise, cloves, vanilla pod, bay leaves)
50g Proespuma Hot/ cold (depending on how the chef wants it)

Method

1. Blend the passed mulled wine and proespuma together and place into siphon gun and charge with 2 gas canisters.

Ingredients

200g Tilda Basmati & Wild Rice, uncooked

1 onion, finely chopped

2 cloves garlic, crushed

200g chestnut mushrooms, minced

200g spinach, blanched & chopped

1 tbsp coriander, chopped

6 eggs, hard-boiled and sliced

2 sides smoked haddock, pin-boned & skinned

4 pancakes

2 eggs

1 sheet puff pastry

10g curry spices, cumin, coriander, turmeric, garam masala

Method

1. Boil the Tilda Basmati & Wild Rice in 1 litre of water with the curry spices until cooked, then drain and allow to cool.
2. Fry the onions, garlic and mushrooms until dry, then mix into the rice. Finally, mix in the spinach, coriander and one of the eggs, and season
3. Lay the two sides of smoked haddock on a flat surface. Lay slices of the remaining hard-boiled eggs over fish, and then a layer of the rice mixture. Sandwich the two halves together, brush the pancakes with beaten egg then roll tightly around the fish. Roll in cling film to form a sausage shape and allow to set in the fridge overnight.
4. Remove the cling film and seal the haddock in puff pastry, then egg wash 3 times with egg yolk only (this will allow for a golden glaze).
5. Cook at 175˚C for approximately 30 minutes.
6. Serve with watercress salad and cucumber & mint raita.

Ingredients

• 125 g butter
• 125 g honey
• 180 g oats
• 20 g protein crispies
• 25 g sos caramelised pistachio nibs
• 25 g pumpkin seeds
• 25 g sunflower seeds
• 20 g sosa Cantonese sesame seeds
• 50 g sosa beetroot powder
• 35 g brazil nuts (roughly chopped)
• 25 g walnuts (roughly chopped)

Method

1. Mix all dry ingredients together in a bowl.
2. In a pan heat the butter and honey.
3. Pour over dry mix and give it a really good mix.
4. Place in a paper lined tray and cook at 160°C for 15-20 minutes.

Ingredients

Oysters
18 oysters
Water for poaching

Strawberry and Kimchi Soup
500ml water
500g strawberries
50g kombu
250g kimchi
50g fermented turnip
100g kimchi base
Retained Oyster liquor
0.2% Aga

Finishing
1 Gold Leaf

Method

1. For the Oysters : Shuck oysters, removing muscle. Retain natural liquor and put aside.
2. Poach oysters at 62 C for 5 minutes
3. Leave to cool, trim and store.
4. For the Strawberry and Kimchi Soup : Combine ingredients and simmer for 15 minutes
5. Remove from heat, cover, and steep for 30 minutes
6. Clarify with Agar and chill
7. Plating up : Place 3 oysters into small soup bowl
8. Pour over soup until oysters are ¾ covered.
9. Garnish exposed oyster with gold leaf

Ingredients

Cod and Chorizo fishcakes 

300g Country Range mashed potato
60g Country Range peas
50g Country Range plain flour
25ml Country Range lemon juice
10g Chopped Dill
2 Spring onions sliced
3 Country Range frozen cod fillets 110g
1/4 tsp Crushed coriander seeds
50g Chopped sliced chorizo
1/2 Country Range tsp garlic
Season with Country Range salt and pepper

Spicy Mayo

50g Country Range mayo
25g Country Range Piri Piri sauce
5ml Country Range lemon juice
(Mix together)

Method

1. Preheat oven to 180c and place cod fillets on a greased baking tray, and season with salt and pepper. Give it a splash of water and cover with parchment
2. Bake for 8/12 minutes until cooked. Once cool, flake and put to one side
3. Prepare the mash potato pellets as per instructions
4. In to a large mixing bowl combine mashed potato, flaked cod, peas, garlic, chorizo, sliced spring onion, chopped dill crushed coriander seeds. season with salt and pepper
5. Split the mix into 6 even balls and flatten to form a burger shape
6. Dust in the flour and fridge for 1 hour.
7. Shallow fry in a frying pan with some pomace oil and turn after 1 min, place the fish cakes on a greased baking tray for 6 mins until golden
8. Serve with salad and a dollop of spicy mayo

Ingredients

1000ml ready made Country Range chicken stock
2 tbsp of Country Range piri piri sauce
150g of Country Range egg noodles
2 Country Range chicken breast marinated in
2 tbsp Country Range soy sauce
1/2 tsp Country Range ginger powder
25g handful of beansprouts
1 grated carrot
20g frozen Country Range sweet corn, defrosted
¼ red onion, finely sliced
1 spring onion chopped
8 chopped Country Range jalapeño chillies
A few sprigs of coriander and a ¼ lime to garnish each bowl

Method

1. Marinade chicken breast for 2 hours. Bake in the oven for 15 mins at 190oC until cooked (75oC in the centre)
2. Cook your egg noodles in plenty of boiling water (follow packet instructions)
3. Once the noodles are cooked and drained, place into your bowls
4. Add Country Range piri piri sauce and hot chicken stock, then stir to separate noodles
5. Slice cooked chicken and place gently on top of the noodles
6. Arrange the fresh ingredients on top and garnish with the lime + sprigs of coriander

Ingredients

• 5 ml Country Range dough balls
• 250 g Minced turkey
• 1/2 tsp Country Range mixed herbs
• 1/2 tsp Country Range garlic puree
• 100 g Country Range tomato and basil sauce
• 150 g Country Range mozzarella cheese
• 50 g Finely chopped pepperoni
• 1 Onion fine diced
• 1 Carrot grated
• 1/2 courgette grated
• 1 tbsp Country Range pomace oil
• 1 tbsp Grated Parmesan

Method

1. Fry the turkey mince, onion, grated carrot, courgette, garlic and mixed herbs in the pomace oil
2. Add the tomato and basil sauce and simmer for 5 mins allow to cool
3. Roll out the dough balls and top with turkey and tomato sauce, sprinkle with mozzarella and roll up
4. Cut each roll into 4 and place on an oiled baking sheet
5. Sprinkle with grated Parmesan and bake for 8 mins

Ingredients

Arancini Meatballs
200g cooked pudding rice
2 slices Country Range white bread
60ml milk
250g pork mince
250g beef mince
1 finely chopped onion
1/4 tsp Country Range thyme
1 egg
1/4 tsp Country Range garlic
40g finely grated parmesan
1 tbsp Country Range pomace oil
Sea salt and cracked black pepper
bocconcini (mini mozzarella balls) or large mozzarella balls cut into pieces

Panne mix
Country Range plain flour, for dusting
2 extra eggs mixed with milk, lightly beaten
panko breadcrumbs
Country Range Vegetable oil, for deep frying

Roasted tomato sauce
15ml olive oil
1 red onion
4 plumb vine tomatoes
1 red pepper
1 small bunch basil
2 cloves garlic
100g tomato and basil sauce

Method

1. Chop all the ingredients and roast until singed on the edges Blitz and mix with 100g tomato and basil sauce. Add the chopped basil
2. Cook the pudding rice in plenty of boiling water until tender
3. Fry off the minced pork, minced beef, garlic and thyme in olive oil until golden and allow to cool
4. Soak the bread in the milk and then add to the rice, add the mince mix and mix together. The bread will mush and mix into the rice.
5. Add the parmesan, egg and season
6. Split onto even sized balls and wrap each ball around the mini mozzarella until evenly covered
7. Panne and deep fry until golden (approximately 3 mins)
8. Serve with roasted tomato sauce and salad

Ingredients

• 2 Country Range Plain Bagels
• 2 Daloon Spinach and Falafel Burgers
• 1 Avocado
• Country Range Ketchup
• Country Range Peri Peri Sauce
• 2 Eggs
• 1 Red onion, sliced and sautéed in Country Range butter

Method

1. Toast the bagel, keep warm.
2. Cook the Daloon Spinach and Falafel Burger to the manufacturer instruction.
3. Layer the bagel with smear of spicy ketchup, made by adding some Country Range Peri Peri Sauce to Country Range Ketchup.
4. Add the burger, sliced avocado and red onion.
5. Add the top and bake in the oven for a few minutes. Fry a couple of eggs.
6. Add the egg on top. Serve.

Ingredients

• 2 English Muffins, cut in half and toasted
• 2 slices beet tomato
• Two flat mushrooms
• Pinch of Country Range Thyme
• 25 ml Country Range Salted Creamery Butter
• 2 tblsp Kerrymaid Hollandaise
• Small handful of spinach leaves
• Salt and Pepper
• 2 Eggs

Method

1. Frying pan or griddle pan, heat butter then cook flat mushrooms 2 mins each side. Remove from pan, add two slices of beef tomato and a sprinkle of thyme. Once you have color on one side, remove from pan keep warm.
2. To a tall pan with simmering water add 2 tbsp of white wine bigger. TOP TIP have your eggs super fresh and cold. Drop them in until they form a tear drop. Quickly plunge into cold water then trim the comets tail of egg.
3. To assemble: Toasted muffin, slice of tomato, mushroom – warm under grill for one minute.
4. Drop trimmed egg into simmering water for 30 seconds. Arrange spinach on the mushroom to form an egg.
5. Add the well-drained poached egg, coat with a spoonful of warm hollandaise. Season with salt and pepper.
6. Serve immediately.

Ingredients

• 2 Country Range 10” Tortilla Wraps
• One small block of halloumi
• Half a red onion, sliced into wedges
• Half an avocado
• 50 ml Sour Cream
• 25 ml Country Range Sweet Chilli Dipping Sauce
• Pinch of Country Range Chilli Flakes
• Pinch of Country Range Cumin Seeds
• 4 falafels torn into quarters
• 1 small cos heart
• Small handful of your favorite leaves, spinach, rocket
• Handful of coriander springs
• A few slices of fresh chilli

Method

1. Lightly toast the wrap.
2. Slice the halloumi into 4 and brush with Country Pomace Oil, grilled to crisp the edges.
3. Brush with some of the Country Range Sweet Chilli
4. Chargrill the wedges of onion.
5. To assemble: Put a little bit of the sweet chilli onto the wrap, add some slices of avocado, red onion wedges, some of your leaves and cos heart.
6. Top with your halloumi, torn falafel, slices of red chilli, sour cream and coriander sprigs. Season with cumin, chilli flakes and salt and pepper.
7. Wrap and serve immediately