• 20 minutes
  • 4
  • Main
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Ingredients

200g Lanark blue

225g pasta flour

2 whole eggs

3 egg yolks

30ml extra virgin oil

pinch of salt

200g baby spinach, washed

12 spears of asparagus, cooked until tender

12 spring onions, cooked until tender

100g peas

50g haricot blanc, cooked

5g chives, finely chopped

20g shallot, finely chopped

100ml olive oil

20g butter

1 lemon juice and zest

50g Corra Linn (hard sheep milk cheese), grated

20g pea shoots

Method

  1. For the pasta, combine flour, eggs, yolks, salt and extra virgin olive oil into a large bowl. Mix until fine breadcrumbs, and then knead together, until you have achieved a smooth elastic dough. Cling film and rest for 30 minutes.
  2. Split the Lanark cheese into four. Roll the pasta dough out at the finest setting. Cut out rounds to diameter of 10cm and place the cheese on to four of the discs. Brush with water and place the second disc on top, push down to seal. Use the same cutter to trim up the edges.
  3. Bring a pan of seasoned water to a simmer. Put a char grill on high heat. Season the spring onion and leeks with salt and dress with oil.
  4. Warm 50ml of olive oil then add the lemon juice, zest, peas, shallots, chives and haricot blanc to the pan.
  5. Place the leeks and spring onions on the char grill and cook for 2 minutes, until charred. Add the ravioli to the water and cook for 3-4 minutes. Cook the spinach off in the butter until wilted.
  6. Place the wilted spinach in 4 bowls, place the ravioli on top. Place three spring onions and asparagus around each ravioli. Spoon the dressing over and around, finely grate the Corra Linn over the top and place the pea shoots over.
  • 15-20 minutes
  • 4
  • Main
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Ingredients

6oz Yorkshire Blue Cheese

6 sheets of filo pastry

4oz melted butter

4 fillets of smoked trout

12 tips of cooked asparagus

6 tbsp Greek yoghurt

4 boiled quails eggs

2 tbsp chopped chives

Method

  1. Cut the filo pastry into 4 squares.
  2. Brush 4 x 4 inch tart tins with melted butter. Line the tart tins with 6 squares of filo pastry, brushing each one with melted butter and place them in at different angles - leaving the excess overlapping the tart tin.
  3. When all six are in, cut the smoked trout fillets in three and place at the bottom.
  4. Put in three tips of asparagus and then add 4oz of chopped Yorkshire Blue cheese.
  5. Dribble with 2 tbsp of yoghurt.
  6. Fold back over the filling, leaving the leaves of filo in a haphazard way and then sprinkle with melted butter.
  7. Bake in the oven 190°C for approximately 15-20 minutes.
  8. Meanwhile chop the quails eggs, 2oz of Yorkshire Blue cheese and mix with the 4 tbsp of yoghurt and chives.
  9. When the tart comes out of the oven, leave to rest for 2 minutes.
  10. Take from the moulds and spoon the yoghurt mixture into the centre to serve.
  • 40 minutes
  • 4
  • Main
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Ingredients

For the marinade:

6 garlic cloves, crushed

1 chilli, halved, seeded and finely chopped

1 tbsp fresh thyme leaves

grated zest and juice of 4 limes

sea salt flakes

freshly ground black pepper

2 tsp ground allspice

100ml dark or light rum

2 tbsp olive oil

4 poussins

For the glaze:

150g lime marmalade

2 red chillies, halved, seeded and chopped

2 garlic cloves, crushed

3 tbsp clear honey

juice of 1 lime

salt and pepper

Method

  1. First make the marinade. Pound the garlic, chilli, thyme, lime zest, salt and pepper and allspice together with a pestle and mortar. Add the wet ingredients and combine well.
  2. Make slits in the birds in places where they won't be seen - between the legs and body, for example - and coat well with the marinade. Make sure the insides of the birds are coated well. Cover with cling film and chill for about 6 hours, turning the birds every so often.
  3. Preheat the oven to 180°C/350°F/Gas Mark 4. Lift the poussins out of the marinade and transfer them to a roasting tin. Season with salt and pepper and roast for 30 minutes. Remove the poussins from the oven and leave them to cool a little - if you put the glaze on while they're hot it will just run off.
  4. Meanwhile, make the glaze by vigorously stirring everything together. You need to use some elbow grease here to break down the marmalade. Spread the glaze all over the birds, inside and out, and barbecue for 10 minutes, turning every so often and brushing with more glaze.
  5. Check for doneness - the juices between the legs and body should run clear, with no trace of pink. Brush with a final coat of glaze and serve immediately.
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Ingredients

unsalted butter, melted for greasing

140g caster sugar, plus extra for dusting

2 egg yolks

6 medium egg whites

300ml passion fruit juice, sieved from 20-25 fruits, or good-quality passion fruit juice/smoothie

icing sugar, for dusting

Method

  1. Heat your oven to 220°C/fan 200°C/Gas Mark 7.
  2. Brush six deep ramekins with the melted butter and dust with caster sugar.
  3. In a large bowl, using an electric hand-held whisk, beat the two egg yolks with 70g of the sugar for at least 5 minutes or until the mixture is pale and thick and holds a trail when the beaters are lifted.
  4. In another clean, dry bowl, whisk the egg whites until they hold soft peaks, then beat in the remaining sugar.
  5. Add 60ml of the passion fruit juice to the egg-yolk mixture and mix well.
  6. Sir one third of the whisked whites into the yolk mixture, then carefully fold in the remaining whites.
  7. Fill the ramekins almost to the top with the soufflé mixture then run your finger around the edge to lift the mixture away from the side slightly (this will help it rise evenly).
  8. Bake for 10-12 minutes or until they are well risen and golden on top.
  9. Dust the soufflés with icing sugar and serve immediately.
  10. Use the remaining passion fruit juice as a sauce - I like to break into a soufflé with a spoon and pour passion fruit juice inside.
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Ingredients

8 whole tiger prawns, peeled

250g monkfish fillet, cut into 2.5cm cubes

knob of butter

For the chilli butter:

60g unsalted butter

1 tbsp fresh coriander, chopped

1 red chilli, seeded and finely chopped

splash of lime juice

splash of Tobasco

salt and black pepper

For the prawn and monkfish marinade:

1 tbsp sesame seeds

2 tbsp sesame oil

2 garlic cloves, crushed

2 tbsp soy sauce

2 tbsp sherry

juice of 1 lime

For the salsa:

1/2 fresh pineapple, peeled, cored and finely diced

1 green chilli, seeded and chopped

1 red onion, finely diced

juice and zest of 1 lime

splash of olive oil

salt and black pepper

Method

  1. Thread the prawns and monkfish onto four skewers. Place the skewers in the marinade for 30 minutes to 2 hours.
  2. Soften the butter and add all the ingredients. Roll into a thin cigar shape and wrap in foil. Refrigerate for 30 minutes or freeze until needed. When needed, cut through the butter with a warm knife for smooth slices.
  3. For the salsa, crush the garlic and mix all the ingredients together. This salsa makes a really nice refreshing change to balance the saltiness of the prawn skewers - especially refreshing on a warm day.
  4. In a bowl, mix all the above together and keep until required.
  5. To cook the prawns and bring the dish together - place the skewers in the barbecue and cook until the monkfish is soft to touch (2-3 minutes). Remove and place a nice chunk of chilli butter on each skewer to melt. Serve the skewers on top of the salsa on cold plates.
  • 25 minutes
  • 1 - for 2 weeks
  • Starter
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Ingredients

2 mugs of rolled porridge oats

1 cup of mixed nuts – e.g almonds, cashews, pecans

1 cup of seeds – e.g pumpkin, sesame

1 handful of dried fruits – e.g figs, sour cherries, blueberries, flat raisins

4 big spoons of warmed coconut oil

2 big spoons of honey

(preferably all organic ingredients)

Method

  1. Toast the oats at 150°C on a warmed baking tray for 25 minutes or until they go a soft, caramelly brown.
  2. Just as they're starting to colour, add the seeds and nuts and spread it all out - leave it for 15 minutes.
  3. When they go golden brown, take out the tray and stir in the oil, honey and fruit, then leave to dry. When it is cooled, it starts to go clumpy.
  4. Finally, scoop it all up and store it in a sealed jar for up to two weeks.
  • 1 hour
  • 12 muffins
  • Starter
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Ingredients

225g self raising flour

pinch of salt

17g Cathedral City Mature Cheddar, grated

28g sugar

8 grilled bacon rashers, chopped

1 egg

177ml milk

78ml vegetable oil

Method

  1. Put the flour, salt, Cathedral City Mature, sugar and bacon into a large bowl and mix it all together, then make a well in the middle of this dry mixture.
  2. In a smaller bowl, mix the milk, egg and oil then add this to the dry mixture in the larger bowl and mix it all up.
  3. Grease the muffin tray well, then add the muffin mixture (over half way in each one). Place into a 200°C pre-heated oven for 20 minutes or until golden brown.
  4. Serve the beauties up!
  • 8 hours
  • 6
  • Main
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Ingredients

20 pigs cheeks

1 large carrots, chopped

1 swede, chopped

1 onion, chopped

1 handful button mushrooms, quartered

1 handful garlic cloves, peeled

1 handful baby onions

600ml plum sauce

1 bottle red wine

1ltr Country Range Chicken stock

3 bay leaves

flour

salt and black pepper

Method

  1. Dust the cheeks with salt and pepper seasoned flour and chop up the veggies.
  2. Heat a pan with a little oil and butter and seal the cheeks to colour, then remove from the pan. Using the same pan, add the vegetables, but not the baby onions or bay leaves, and let them soften a little.
  3. Mix the plum sauce with the red wine and chicken stock and add the bay leaves. Place the pigs' cheeks on top of the vegetables and pour the liquid over the cheeks and vegetables.
  4. Foil the pot and place in a slow oven (gas mark 3) and leave to braise slowly for up to 8 hours, checking from time to time.
  5. Once the cheeks are soft and tender, remove from the pot and strain the vegetables from the liquid. Place the juices in a pan over a moderate heat and simmer til thickened to your desired consistency.
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Ingredients

Heart, liver, lungs, tongue of 1 sheep (try to ensure windpipe is still attached to lungs)

500g lamb meat, minced

2 large onions, very finely diced

250g oatmeal

1 tbsp salt

1 tsp fresh ground black pepper

1 tsp ground coriander

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp dried mixed herbs

50ml whisky

sheep’s stomach or Haggis oven bag – available from good butchers

Method

  1. Wash the offal well in cold water.
  2. In a pan of salted boiling water, add the heart, liver, tongue and lungs. Leave the windpipe trailing over the side of the pan. This should allow any impurities to be released. Cook for 2 hours.
  3. Remove from the pan. Do not discard the stock!!
  4. Carefully remove the windpipe and mince all offal and mix with all dry ingredients. Add whisky.
  5. Use the reserved stock to moisten the mixture to desired consistency and pack into oven bags and bake in oven at 180°C for 90 minutes. Remember to prick the oven bag. Put small amount of stock in tray with the bag.
  6. When cooked, open bag very carefully. Check seasoning and served topped with a layer of mashed neeps and followed by a layer of creamed potato.
  • 15-20 minutes
  • 4
  • Main
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Ingredients

200g Country Range Sweetcorn

100g Country Range Pasta Shells

good splash of olive oil

50g broccoli, cut into small pieces

25g Country Range Sundried Tomatoes

500g chicken fillet, cut into thin strips

50g grated Parmesan

salt and pepper

Method

  1. Place the pasta in boiling salted water with a splash of olive oil and cook for 10-15 minutes.
  2. Place a hot pan onto the stove with a splash of olive oil and add the sweetcorn to roast until golden brown (approx. 4-5 minutes).
  3. Add the chicken strips and cook for 8-10 minutes along with the raw broccoli.
  4. Drain the pasta, keeping some of the water. Add the pasta to the chicken and sweetcorn and mix for 2-3 minutes.
  5. Add half a mug of the pasta water and bring to the boil. Check the seasoning then add the sundried tomatoes.
  6. Sprinkle with parmesan and serve.
  • 2-3 hours
  • 4
  • Dessert
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Ingredients

50g Country Range Round Grain Rice

1 pint fresh milk

50g caster sugar

pinch of Country Range Ground Nutmeg

50g Country Range Plain Flour

2 eggs, beaten

100g sweet bread dough (brioche, dried and made into breadcrumbs)

25g icing sugar

Country Range Pomace Oil, to deep fry

12 raspberries, to dress the dish

Method

  1. Place the rice, sugar, milk and nutmeg into an earthenware dish and bake in a hot oven for 2-3 hours, or until the rice is cooked. Allow to cool.
  2. Once cool, roll into balls and place them in the flour, then the beaten egg, then the breadcrumbs.
  3. Repeat this again and then deep fry at 160°C until golden brown.
  4. Dust with icing sugar and serve with fresh raspberries.
  • 20 minutes
  • 3
  • Main
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Ingredients

1

125g chicken breast

25g Country Range Korma Curry Powder

3 large tbsp natural yoghurt

25g freshly grated ginger

1 clove garlic, finely chopped

3 star anise

splash of olive oil

salt and pepper

2

125g chicken breast

25g Country Range Curry Powder

2 tbsp natural yoghurt

2 tbsp plum sauce

2 tbsp hoi-sin sauce

pinch of Country Range Chilli Powder

squeeze of lime juice

splash of olive oil

salt and pepper

3

125g chicken breast

25g Country Range Madras Curry Powder

2 tbsp Country Range Mango Chutney

4 tbsp natural yoghurt

1 dsp chopped stem ginger and syrup

splash of olive oil

salt and pepper

Method

  1. Place all the ingredients into a bowl and marinate for a minimum of 12 hours, preferably overnight.
  2. Place onto a hot barbecue, cook for 15-20 minutes, turning all the time until the juices run clear.
  3. Serve with a yoghurt and mint dip with fresh lime juice.
  • 10-15 minutes
  • 4
  • Starter
View full recipe

Ingredients

200g Country Range Fancy Peas

splash of olive oil

1 shallot, finely chopped

1/2tsp Country Range Garlic Puree

12 button onions, peeled

200ml Country Range Chicken/Vegetable stock

50g pancetta, diced

100g picked gem lettuce

salt and pepper

Method

  1. Place a splash of olive oil into a hot pan, add the garlic and shallots and cook for 2-3 minutes.
  2. Whilst cooking, place the button onions and stock into a pan and cook for 10-15 minutes until the onions are soft.
  3. Remove the shallots and add the pancetta. Cook for a further 4-5 minutes on a medium heat then add the peas and cook for a further 3 minutes.
  4. Add the button onions and the lettuce and bring to the boil until the lettuce starts to wilt.
  5. Add some of the stock from the button onions, a splash of olive oil and serve, garnished with fresh chopped parsley.
  • 20 minutes
  • 4
  • Starter
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Ingredients

For flouring the pudding dishes:

50g softened unsalted butter

100g plain flour

For the Soufflé Base:

65g plain flour

60g unsalted butter

1 pint milk

2 medium eggs, separated

pinch of cayenne pepper

pinch of ground nutmeg

pinch of salt

For the creamy sauce:

1 pint double cream

250g grated Isle of Mull or mature cheddar PLUS 300g grated cheddar to sprinkle of top of the soufflés

150g finely grated Parmesan cheese

salt and ground white pepper

pinch of ground nutmeg

pinch of cayenne

100g blanched spinach leaves

1 large/2 small leeks, split lengthways, washed, drained, chopped and blanched

200g wild mushrooms, chopped (optional)

Method

  1. For the pudding dishes, pre-chill the foil dishes in a fridge or freezer. Pre-heat the oven to 225°C. Lightly brush the foil dishes with the butter. Sprinkle a dessertspoon of flour into each of the foil dishes so it coats the inside. Shake off any excess.
  2. Keep the foil dishes in a cool place otherwise the butter will melt off the sides and the flour will become sticky.
  3. For the soufflé base, make a roux with the butter and flour and allow to cool slightly. Bring the milk to a boil with the cayenne, nutmeg and salt. Whisk the roux until it is smooth, pour on the milk and whisk vigorously until thoroughly mixed.
  4. Put the mixture back into the pan and place on the heat. Whisk continuously as it comes to the boil. Add the egg yolks and continue whisking until well blended. Pour the soufflé "base" into a Pyrex bowl and cover with cling film.
  5. For the creamy sauce, bring the cream to a gentle simmer with the cheese and seasonings.
  6. To make and cook the soufflés, gently warm the "base" in the Pyrex dish for 1 minute in a microwave. Tip half of this mixture into a large mixing bowl and whisk until smooth. Beat the egg whites with a pinch of salt until smooth and forming peaks.
  7. Whisk 2 dessertspoons of the beaten whites into the base, then with a spatula or wooden spoon, fold in the remaining whites. Spoon this mixture into the foil dishes, but only fill them 2/3 full. Place onto a baking tray and bake for 8 minutes.
  8. Remove from the oven but allow to stand for 5 minutes before de-moulding.
  9. In the meantime, place the spinach into individual serving dishes or 1 large dish. Add the leeks to the cheese sauces and pour into the dish/dishes.
  10. Carefully tip out the soufflé "bases" onto the sauce. Sprinkle with the extra grated cheese and re-baked for 12 minutes until golden brown and almost double in size.
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Ingredients

10 asparagus spears, peeled and trimmed

2 duck eggs

rapeseed oil

20g Parmesan, finely grated

10g black truffle, chopped

25ml double cream

sea salt and black pepper

watercress, to garnish

Method

  1. Blanch the asparagus in heavily salted boiling water for 1 minute and refresh in ice water. Drain and dry well with paper towel.
  2. Add a teaspoon of rapeseed oil into 2 frying pans. Once the oil is hot, crack the eggs into the pans and fry until the whites are lightly golden.
  3. As the eggs are frying, combine the chopped truffle and cream and divid between the 2 pans. Season with sea salt and cracked black pepper and sprinkle with the Parmesan.
  4. Season the blanched asparagus with sea salt, cracked black pepper and rapeseed oil. Place the asparagus under the grill until they are just starting to blacken.
  5. Place the pans containing the eggs under the grill for 30 seconds, then remove.
  6. To plate, lay the asparagus on the eggs and then top with the watercress. Dress with the rapeseed oil and serve immediately.
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Ingredients

300ml milk

300ml double cream

3 Posh Bird duck eggs

100g good quality milk chocolate

40g caster sugar

5 gelatine leaves

120ml white rum

120ml whisky

1tsp mace

1 nutmeg

Method

  1. Place the gelatine leaves in a small bowl of cold water until they're soft.
  2. Pour the milk and double cream into a saucepan, bring to a simmer, then take off the heat.
  3. In a bowl, beat the eggs and caster sugar, then whisk in the still-hot milk and cream to form a thin custard. Still whisking, add the gelatine sheets one by one.
  4. Add 60ml of whisky and 60ml of rum, stir and taste, add more if you prefer it stronger. Finally, add the ground mace, whisk then carefully pour the mixture into teacups and place into the fridge to set.
  5. To serve, grate the chocolate over the top, then, at the table, grate the nutmeg freshly over the top, this produces a lovely aroma for your guests to enjoy.
  6. (You can make a non-alcoholic version of this recipe using the same ingredients, minus the whisky, rum and 2 of the gelatine leaves).
  • 3 hours
  • 5
  • Starter
View full recipe

Ingredients

asparagus spears (5 per person)

Confit Egg Yolk:

1 egg per person

olive oil

Boiled Passed Egg:

3 eggs

Croutons:

Wholegrain baguette

Asparagus Mousse:

500g asparagus trimmings (raw)

500g whipping cream

7 leaves gelatine

201g egg white (raw)

salt and pepper

To garnish:

5g chopped flat leaf or curly parsley

borage flower / parsley cress

 

Method

  1. For the asparagus mousse, bring the cream to the boil, add the finely chopped asparagus and cook for 3 minutes.
  2. Dissolve the gelatine in a little water. Blitz the asparagus and cream mixture and add the gelatine. Once the mixture is blitzed, pass through a chinoise (fine sieve) and chill.
  3. Whip the egg whites to a soft peak and fold into the asparagus mixture. Season and set in a bowl.
  4. For the confit egg yolk, cook 5 whole eggs in a water bath at 63 degrees for 3 hours. Chill and peel and remove white. Store the yolks in olive oil until required. (Alternatively, serve the dish with a warm poached hen's egg).
  5. For the boiled passed eggs, boil 3 eggs for 11 minutes, chill and peel. Pass both the yolk and white through a sieve. Add 5g of chopped parsley and season.
  6. Trim the outer leaves from the asparagus spears and chargrill to order.
  7. For the croutons, very thinly slice a wholegrain baguette and place slices on a foil covered egg box. Bake at 180°C for 5 to 8 minutes until lightly browned.
  8. To serve, quenelle a spoon of the asparagus mousse onto a plate next to the asparagus spears (do not let the warm asparagus touch the mousse). Garnish the dish with the confit egg yolk (or poached egg), the sieved egg, croutons and borage flowers/parsley cress.
  • 10 minutes
  • 4
  • Starter
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Ingredients

4 free range eggs

2 whole eggs, whisked

breadcrumbs

plain flour

For the puree:

2 thick slices of black pudding

light chicken stock

For the potato scone:

50g plain flour

250g masshed potato

pinch nutmeg

salt and pepper

For the cowboy Hollandaise:

1 block unsalted butter

2 egg yolks

splash of white wine vinegar

1/2 tsp Dijon mustard

pinch of salt

For the Savoy Cabbage & Bacon:

1 large carrot, finely chopped

2 sticks celery, finely chopped

2 small shallots, finely chopped

4 or 5 leaves of Savoy cabbage, shredded

4 rashers streaky bacon, diced

sprig of thyme

For the Crispy Pancetta:

2 slices of pancetta

2 pieces of greaseproof paper

Method

  1. Place the eggs, with shell on, into a pan of boiling water for 6.5 minutes.
  2. Plunge into ice cold water and peel. To pane the eggs roll the eggs in the flour to coat it all over, then dip into the beaten egg, then roll in breadcrumbs to completely coat the egg. Deep fry in hot oil until crispy and golden in colour.
  3. To make the purée, crumble the black pudding into a pan, add a splash of light chicken stock, cook for 2 to 3 minutes, then put into liquidiser to puree.
  4. For the scone, combine all the ingredients and roll out to 3mm thick. Cut into your desired shape and fry in hot pan with a splash of oil. Colour on both sides until nicely golden.
  5. For the cowboy hollandaise, blitz together the egg yolks, vinegar, mustard and salt with a stick blender.
  6. Place the unsalted butter into microwave for 2 minutes until bubbling, slowly add this to the egg mix, whilst blending with the stick. Finish with a tablespoon of chopped tarragon and a squeeze of lemon juice if needed.
  7. For the savoy cabbage and bacon, add diced bacon to a medium hot pan, fry until crisp and remove excess fat.
  8. Add the shallot, carrot, celery, savoy cabbage, sprig of thyme - cook for 3-4 minutes. Season with salt and pepper.
  9. Place 2 slices of pancetta between 2 sheets of greaseproof paper and onto a tray. Cover with another tray to keep it flat. Pop into the oven for 8 minutes until crispy. Place on a cooling rack to dry out.
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