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  • 1 tbsp Olive oil
  • 8 Chicken thighs or other pieces, with skin and bone
  • 2 Cooking chorizo sausages, sliced into rounds
  • 2 Garlic cloves, finely chopped
  • 1 Onion, sliced
  • 800 g 2 cans of chickpeas, drained and rinsed
  • 400 g 1 Can of tomatoes, drained
  • 200 ml Chicken Stock
  • 1 Large sprig of thyme
  • Small bunch of kale, thickly shredded
  • Salt and black pepper


  1. Preheat the oven to 200°C / 180°C Fan / Gas 6
  2. Heat the oil in a large casserole dish. Add the chicken thighs or pieces and brown them thoroughly on both sides. Make sure the skin in particular is crisp and brown. Remove the chicken from the dish and set it aside, then pour off the excess fat released by the chicken.
  3. Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side. Remove them from the pan and again drain off any excess fat. Add the onion to the casserole and fry gently for 5 minutes, then add the garlic and cook for another minute.
  4. Add the chickpeas (as much of them as you want) and tomatoes and stir well to combine. Tuck in the sprig of thyme, pour over the chicken stock and season with salt and pepper. Pile the kale on top of the chickpeas, and then arrange the chicken and chorizo on top. Season again.
  5. Put the lid on the casserole dish and place the dish in the oven for 20 minutes. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through.
Melting Pot recipe
  • 70 minutes
  • 20 portions
  • Dessert
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  • 16 Rhubarb stalk, peeled and peel reserved
  • 12 Pink Pepper Corns
  • 1 kg Caster Sugar
  • 400 ml Dry White Wine
  • 2 Orange, finely grated rind of both and juice of 1
  • 100 ml Grenadine
  • 100 ml Caorunn Gin
  • 4 Gelatine Leaves, softened in cold water
  • 10 Eggs, room temperature
  • 16 Pink Peppercorn, crushed
  • 200 g Caster Sugar (for sponge)
  • 2 Vanilla Pod, seeds scraped (for sponge)
  • 300 g Self Raising Flour, finely sieved
  • 60 g Unsalted Butter, melted
  • 1 ltr Double Cream
  • 1 ltr Milk
  • 3 Vanilla Pod, split and scraped (for custard)
  • 24 Egg Yolk
  • 350 g Caster Sugar (for custard)


  1. For the sponge, preheat oven to 200°C. Whisk eggs, pink pepper, vanilla and sugar with an electric whisk for about 5 minutes until light, fluffy and doubled in volume. Sift in flour and carefully fold to incorporate fully, then do the same with the butter. Pour onto lined baking tray and bake for about 6 minutes until nicely golden brown. Leave to cool for10 minutes then turn out onto a cooling wire and cool completely. Cut into shape of trifle glasses and place at bottom.
  2. Turn oven down to 170°C.
  3. Cut rhubarb into 5cm pieces and then again into 3 strips lengthways. Reserve trimmings.
  4. For the jelly and baked rhubarb, put sugar, wine, rind, pink pepper, rhubarb trimmings and peelings, grenadine with 400ml of water and bring to the boil. Boil for 3 minutes and set aside to infuse. Place rhubarb strips into a roasting dish and strain syrup over rhubarb. Cover with baking paper then foil and cook for about 10 minutes until just tender. Leave to cool in syrup. Strain syrup again, add gin and drizzle a small amount over the sponge. Heat remaining syrup add gelatine (water squeezed out) and stir to dissolve. Set aside somewhere not to cool.
  5. For the gin custard, bring cream, milk, vanilla to boil in thick bottomed pan. Set aside to cool. Whisk yolks and sugar in a bowl until light and fluffy. Pour in a small amount of the boiled cream mix onto the eggs to scorch. Add rest of cream mix very slowly a bit at a time whisking all the time. Return mix to pan and with a thermometer on the back of a spoon keep stirring the mix over a low heat until the mix reaches 82°C, remove from heat, add gin and quickly pour over sponge until glass is 3/4 full. Gently tap the glass to even out the top and place on a tray and refrigerate.
  6. When chilled pour over the rhubabrb jelly until glass nearly full. Finish with roasted rhubarb, rhubarb crisp, toasted almond and a few passion fruit seeds.
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For the cheesecake
750g Philadelphia cream cheese
225g sugar
1 vanilla pod
2 eggs
300ml double cream

For the oat crumble:
300g plain flour
350g rolled oats
500g Demerara sugar
400g butter
150g roasted
and chopped hazelnuts

For the rhubarb:
500g rhubarb
175g sugar

For the rhubarb foam:
250g rhubarb
3 leaves gelatin


  1. Beat in mixer with paddle attachment the cream cheese, sugar and vanilla. Add the egg and then the cream.
  2. Place the mixture into circles onbaking parchment paper on a pan and put into the oven at 120°C for 10-15 minutes until set/wobbly, then place in fridge.
  3. Mix all oat crumble ingredients by hand, place on tray with baking parchment paper. Bake for six minutes, stir and then another four minutes until slightly golden.
  4. Put three pieces of gelatin into bowl with cold water to soak.
  5. Cut on a diagonal the rhubarb into bits, place on tray, top with sugar, cover with foil and bake until soft (make sure it’s not mushy).
  6. Combine rhubarb juice with gelatin, put in syphon and blast chill.
  • 1 hour
  • 1
  • Dessert
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250g Ground almonds
500g Whole eggs
100g Soft flour
75g Caster sugar
375g Egg whites
75g Kerrymaid Premium Baking, melted
375g Icing sugar

Orange and Brazil Nut Custard
200g Kerrymaid Custard
3 Oranges (zests)
100g Brazil nuts
4g Salt

Italian Meringue
150g Egg whites
50g Water
114g Caster sugar


  1. For the sponge - whisk icing sugar and eggs to ribbon stage. Separately, sieve almonds and flour together.
  2. Whisk egg whites and caster sugar to semi-peak, then fold the ingredients together (in the order you made them). Finally, fold in the melted Kerrymaid Premium Baking.
  3. Spread over trays in an even 1cm layer and bake six-ten minutes at 200°C. Remove from the oven and sprinkle with caster sugar.
  4. For the brazil nut custard - Chop the brazil nuts into small pieces and add all the ingredients to a mixing bowl and mix together until combined.
  5. Spread an even layer over the baked sponge sheets and gently and carefully roll tightly.
  6. For the meringue – bring the water and sugar to 118°C.
  7. Whisk the egg whites to semi peak and gently rain in the hot sugar. Once all the sugar is in, turn to a high speed and whisk until stiff peak and glossy texture.
  8. Spread over the rolled sponge so it is covered using a pallet knife, make sure you get some texture to the outside and some small to medium peaks sticking off. Then gently blow torch the whole pudding until it is a light brown golden colour.
dysphagia meat lasagne
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Homepride Bolognese Sauce
15ml Vegetable oil
150g Onion, finely diced
150g Carrots, grated
500g Lean minced beef
1kg Homepride Bolognese Sauce
For “Dysphagia” Pasta / Cheese Sauce
250g Batchelors Béchamel Sauce Mix
1ltr Full fat milk
125g Fresh breadcrumbs
150g Grated Parmesan cheese


  1. Place the oil in a large pan and add the diced onions and carrots, sauté for 3 minutes or until soft. Add the minced beef and cook until the meat is browned. Drain any excess fat or water from the pan.
  2. Pour over the Homepride Bolognese Sauce, heat and then reduce the heat to simmer. Cover the pan and cook for 35-40 minutes on a low heat or until the meat is tender.
  3. Place the bolognese into a food blender and purée until smooth. Check the consistency and add stock as needed to achieve the correct texture and consistency. Pass through a sieve and check against the descriptor, adjust as necessary.
  4. Prepare the cheese sauce by heating half the milk with the breadcrumbs. Add the rest of the cold milk to the Batchelors Béchamel Mix and whisk to a smooth paste.
  5. Add the paste to the hot milk and stir. Bring back to the boil and simmer for 2 minutes. Remove the pan from the heat and add the cheese.
  6. To assemble the individual lasagnes, place 2 tbsp of the Bolognese into the bottom of each dish and pipe one tbsp of the pasta sauce. Repeat the layers and add any remaining bolognese finishing with the cheese sauce. Heat in the microwave or steamer until piping hot. Serve immediately
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  • 500 g Anglaise
  • 60 g Pistachio
  • 12 g Leaf gelatine
  • 230 g White Chocolate
  • 600 g Whipping Cream


  1. Make a sauce anglaise.
  2. Whilst sauce anglaise is hot add soaked and drained gelatin, make sure that this is fully incorporated before the next stage.
  3. Use a whisk to mix in the Pistachio paste, make sure this is mixed in well.
  4. Pour the warm mixture on top of the chocolate, mix until fully mixed in.. If all of the chocolate is not fully incorporated and the mix goes cold, gently reheat the mix but no warmer than 40c.
  5. When mix is cool, around 30c gently fold in the 1/3 of the whipped cream.
  6. When fully mixed, add the 2nd 1/3 of cream, carefully gently folding into the mixture.
  7. Lastly, add the remaining 1/3 of cream very carefully.
  8. Spoon or pipe the mix into desired moulds, place in fridge or freezer until set.
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  • Cream 400g
  • Milk 100g
  • Vanilla pod 1
  • White Chocolate 150g
  • Egg yolk 75g


  1. In a sauce pan boil the cream, milk, and the split Vanilla Pod.
  2. Pour hot mix over chocolate, use a whisk to fully melt chocolate.
  3. Pour mix whilst whisking continuously, over the egg yokes so that mix doesn't split or cook the yolks.
  4. Pour mix into desired moulds cook in oven at 100c until cooked (cooking time would depend on size mould used) as a guide 30mins.
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  • Cream 300g
  • Milk 100g
  • Chocolate 70% 150g
  • Eggs 2


  1. In a pan place the milk and cream, bring to the boil.
  2. Pour on top of chocolate mix using a whisk until fully melted and incorporated.
  3. Add eggs and whisk constantly, pour mix into tartlet case or mould.
  4. Cook at 120c until cooked (cooking time will depend on the size of tartlet case).
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  • Anglaise 500g
  • Leaf Gellatine 9g
  • 53% Chocolate 200g
  • Whipping Cream 600g
  • 38% milk Chocolate 250g

Replace the chocolate in the original recipe with milk chocolate to achieve the different mousse.


  1. Place Christmas Pudding into the food blender, the desired consistency is entirely your choice. It could be roughly pureed or fully pureed.
  2. Make a sauce anglaise.
  3. While sauce anglaise is hot, add the soaked and drained gelatine, make sure that this is fully incorporated before continuing.
  4. Use a whisk to slowly mix in the Christmas Pudding.
  5. Pour the warm mixture on top of the chocolate, mix until fully mixed in.. If all of the chocolate is not fully incorporated and the mix goes cold, gently reheat the mix but no warmer than 40c.
  6. When mix is cool, around 30c gently fold in the 1/3 of the whipped cream.
  7. When fully mixed, add the 2nd 1/3 of cream, carefully gently folding into the mixture.
  8. Lastly, add the remaining 1/3 of cream very carefully.
  9. Spoon or pipe the mix into desired moulds, place in fridge or freezer until set.
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Christmas pudding parfait

200g sugar

50g water

160g egg yolk

150g Country Range UHT Whipping Cream

1 sheet of Country Range Leaf Gelatine

20g Country Range Raisins

20g Country Range Sultanas

20g Country Range Currants

10g Country Range Mixed Spice

450g Country Range UHT Whipping Cream, whipped


Walnut Frangipane

225g unsalted butter

225g sugar

170g Country Range chopped walnuts

56g Country Range self-raising flour

4 eggs


White chocolate and brandy snow

80g Country Range white chocolate

50g cocoa butter

250g water

50g brandy (flamed to burn off alcohol)

100ml double cream

30g sugar


  1. Christmas pudding parfait: Combine the water and sugar together, then boil to make a syrup. Pour the syrup over the egg yolk to make a pate bomb. Soak the gelatine leaf in water, then warm the cream to dissolve. Add the gelatine and cream to the pate bomb. Then fold through the raisins, sultanas, currants and mixed spice. Fold through the whipped cream gradually to finish parfait.
  2. Walnut Frangipane: Beat the butter and sugar together, add the eggs. Then fold in self-raising flour and walnuts. Bake at 160°C for 15-20 minutes. Once baked brush with rum stock syrup. For the stock syrup combine 100ml of 50% stock syrup and 50ml of rum.
  3. White chocolate and brandy snow: Melt white chocolate and coco butter Warm the cream then dissolve the sugar into it Then combine with the chocolate, coco butter, water and brandy Pour into a tray and freeze
  4. Cut the walnut cake into 5cm squares, use this as a base for the parfait. Once the parfait is made, make tubes to freeze it in by rolling acetate sheets into 4cm tubes, secure the tubes with parcel tape (make sure one of the ends is sealed off with tape). Pipe the parfait into the tubes then freeze them standing them up in a deep tub.
  5. Place the square of cake in the centre of the plate, cut the parfait 5cm long then lay the parfait diagonally across the cake. Using a fork scrap the white chocolate and brandy mixture until it forms snow, use this to sprinkle on the plate, garnish with large pieces of red pulled sugar.
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  1. Cover the chickpeas in water and leave to soak overnight for 8-12 hours.
  2. Boil the chickpeas in a litre of water for 10 minutes then leave to simmer for 1 hour and 30 minutes.
  3. Roughly chop the onion at gently fry in the oil with the crushed garlic clove. When the garlic and onion have softened add the cumin seeds, garam masala, fennel seeds, ground coriander, cinnamon stick, salt and the chillis (use only one chilli if you do not want too much heat).
  4. Next add the can of chopped tomatoes, rinsed red lentils, vegetable stock and simmer for 15 minutes. Then add the cauliflower and leave to simmer for about 30 minutes until the cauliflower is cooked and the lentils are tender (most of the liquid should have been absorbed).
  5. Finally add the cooked chickpeas and spinach and cook for another 5 minutes. To serve remove the cinnamon stick and garnish with natural yoghurt and fresh coriander.
  6. To Serve: Natural Yoghurt and Fresh coriander (chopped)
Melting Pot recipe
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  • / Palm hearts (drained and cut in half)
  • 240 gr Raw tiger prawns (peeled and de-vined)
  • 1 / red pepper
  • 100 gr Mixed leaves
  • 1 / Avocado (ripe)
  • 2 / Lime
  • 1 / Red chilli
  • 50 ml Extra virgin olive oil
  • / Salt
  • / Black pepper


  1. Prepare the avocado dressing first, remove the skin and stone and add the avocado to a food processor. Add the zest and juice of 1 lime, season with salt and pepper and blend, slowly add the olive oil to emulsify into a dressing.
  2. Deseed the red chilli and mix together with the prawns, juice and zest of 1 lime and 1 tbsp of oil. Season with salt and pepper.
  3. Prepare the red pepper by removing all seeds and cut into thin julienne slices.
  4. Chargrill the palm hearts and tiger prawns on a hot grill for 4-5 minutes.
  5. Dress the mixed leaves and red pepper by removing all seeds and cut into thin julienne slices.
  6. Arrange the chargrilled palm hearts and cooked tiger prawns around the bowl and finish with red pepper slices and avocado dressing.
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Fish Cakes

  • 500g/1lb 2oz white fish such as cod, ling or Pollock
  • 1 tbsp Thai fish sauce
  • 1 tbsp Thai red curry paste
  • 2 tbsp chopped fresh coriander
  • 2 spring onions, finely sliced
  • 1 free-range egg
  • pinch dried chilli flakes
  • 1 lime, juice and zest
  • 2 tbsp plain flour, for dusting
  • vegetable oil, for shallow frying
  • 1 bunch watercress
  • 250 fresh breadcrumbs
  • 4 large eggs beaten


  • 36 cleaned scallops
  • 100ml olive oil for frying
  • 1 Lime

Coconut Sauce

  • 1 litre of Country Range Coconut Milk
  • 250 ml white wine
  • 100ml fish stock
  • 50ml fish sauce
  • 10g minced garlic
  • 5g dried chillies


  1. Fish Cakes - Preheat the oven to 180°C/350°F/Gas Mark4.
  2. For the fish cakes, put all the ingredients except the oil, flour and watercress, into a food processor and blend together until smooth.
  3. Shape the mixture into small fishcakes makes 36 small fish cakes and lightly dust with the flour, then dip into egg and then breadcrumbs.
  4. Pour the vegetable oil into a deep heavy-based frying pan until it is 2.5cm/1in in depth and place over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  5. Fry the fish cakes for 2-3 minutes on each side, or until golden-brown. Transfer to a baking tray and put the fishcakes into the oven for five minutes to heat through.
  6. Scallops - Pre heat a large non-stick frying pan.
  7. Season the scallops with salt and ground white pepper and drizzle with the oil.
  8. Place scallops in the pan starting at 12 0’clock cook until a golden crust is formed then turn over and repeat process.
  9. Squeeze the fresh lime juice over the scallops and drain on kitchen paper keep warm.
  10. Coconut Sauce - Place all ingredients in a large sauce pan, bring to the boil and reduce by half.
  11. With a magic hand blender blend on full speed for 2 minutes.
  12. Pass through a fine sieve.
  13. Return to the boil in a clean pan and season to taste.
  14. To Serve: Place 3 fish cakes on a hot plate with a scallop on top of each one. Spoon some hot sauce between each fish cake. Garnish the centre with some raw bean sprout and picked coriander leaves tossed in sweet chilli sauce.
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  • 1 Thai chilli
  • 1 Garlic clove
  • Bunch of roughly chopped corriander
  • tsp Ginger paste
  • Plain flour for dusting
  • 1 Lime
  • 4 tbsp Desiccated coconut
  • 250 g Crab meat (well drained, prefferably fresh)
  • 2 Spring onions (finely sliced)
  • 2 Free range eggs
  • 150 g Panko breadcrumbs


  1. Finely slice the thai chilli and grind in a pestle and mortar along with the garlic clove and ginger to create a paste.
  2. Add the paste and roughly chopped coriander to your crab meat. Divide your sliced spring onions and add half of them to the mixture.
  3. Add the zest of half a lime and put it aside to use the juice for serving.
  4. Give your crab meat a good mix to ensure all the herbs and spices are well disperesed, before adding one of your eggs.
  5. Gradually add the desicated coconut and some of your breadcrumbs until the mixture binds and stiffens.
  6. Divide your mixture into small patties and leave to refrigerate for 20 minutes.
  7. Beat your remaining egg in a seperate bowl to create an egg wash. Line this bowl up next to a shallow plate of panko breadcrumbs and a plate of flour dusting.
  8. Once your patties have had time to set, bring them out of the fridge.
  9. Gently roll your crab cakes in the flour to create a light coating, and then dunk them in the egg wash. Finish by rolling them in the panko breadcrumbs.
  10. Once you have successfully coated the crab cakes, they are resdy to fry on a medium heat until golden brown and piping hot all the way through.
  11. Serve with the crab cakes with the lime wedges and additional dipping sauce if desired. Make sure you share them with friends, it would be shellfish not to!
  • 30-35 minutes
  • 10-Dec
  • Dessert
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600g Country Range Plain Flour

150g Country Range Cooking and Baking Margarine

150g white vegetable fat

pinch salt

3tbs caster sugar

1 egg, beaten

1tbsp cold water



800g Country Range Solid Pack Apple

2 tsp Country Range Ground Cinnamon

Egg wash, optional



To serve

Country Range Custard or ice cream     


  1. Preheat the oven to 190°C/Gas Mark 5.
  2. Place the flour into a bowl. Cut the margarine and white vegetable fat into small pieces and rub into the flour so that it resembles breadcrumbs.
  3. Stir in the salt and the sugar.
  4. Add the beaten egg and sufficient water to bind the mixture together.
  5. Knead the pastry lightly on a floured work surface, divide into 2.
  6. Roll out one piece of dough and press into a greased tin (approximately 20cm x 30cm).
  7. Place the apples into the pastry case and sprinkle with cinnamon.
  8. Roll out the remaining pastry to form a lid. Reroll any excess pastry and cut into shapes for decoration.
  9. Brush the pie with a little egg wash and sprinkle with sugar if desired.
  10. Bake for 30-35 minutes until the pastry is golden.
  11. Serve hot or cold with custard or ice cream.
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6oz Country Range Plain Flour
8oz caster sugar
4oz Country Range Cocoa Powder (divided in half)
1 1/2 tsp Country Range Baking Powder
pinch of salt
4 fl oz milk
3tbsp Country Range Vegetable Oil
8oz soft dark brown sugar
2oz Country Range Cooking Chocolate Drops
1 tsp vanilla extract
10 fl oz hot water


  1. Pre-heat the oven to 180°C/350°F.
  2. Mix the flour, caster sugar, half of the cocoa, baking powder and the salt, either by hand (if you like to get messy) or in a food mixer.
  3. Add the milk and vegetable oil until a smooth paste is formed. Spread the paste into your desired baking dish, about 8” dish (I would recommend), so it covers the bottom of your dish.
  4. Sprinkle the soft dark brown sugar, chocolate drops, remaining cocoa over the paste.
  5. Mix the vanilla extract with the hot water and pour over the top of your paste. Do not mix in as the liquid on the top will become the rich chocolate fondant sauce at the bottom.
  6. Bake in the oven for 30-35 minutes. Take out and rest for about 5 minutes.
  7. This is great as a sharing dessert in the middle of your table with family and friends or serve individually.
  8. Tip, serve with cold clotted cream and fresh raspberries. That mouthful of warm rich chocolate pudding with cold clotted cream and fresh raspberries is delicious.
Cheese and Tomato Dysphagia Pizza
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  • 275 g Baked Cheese Scone
  • 275 g Homepride Tomato and Basil Sauce
  • 5 Item Dairylea Triangles
  • 10 ml Milk


  1. Blend the scone to a fine crumb in the blender, add sauce and combine.
  2. Divide the mixture between five rings.
  3. Blend the Dairylea with the milk until smooth.
  4. Pipe on the top of the base so it looks like grated cheese.
  5. Freeze to set.
  6. To serve remove the ring and microwave until it's hot.
  • 2 hours
  • 08-Oct
  • Main
View full recipe


2kg piece of boned, rolled loin of pork

300g Country Range Gooseberries

200g chorizo, diced

30g soft brown sugar

300g Country Range Stone Baked Ciabatta

½ tbsp Country Range Dried Sage

1 medium sized onion finely chopped

Sea salt and freshly ground black pepper

For the Rosti Potato

4 large potatoes, peeled and grated

200g Country Range Sweetcorn

2 eggs

2 tbsp Country Range Plain Flour

Salt and pepper to taste

For the Minted Pea Puree

1lb Country Range Choice Garden Peas

2 banana shallots, finely chopped

2 cloves garlic, finely chopped

2 tbsp Country Range Mint Sauce

Salt and pepper to taste

For the Red Wine Jus

1 banana shallot, finely chopped

200ml Country Range Red Cooking Wine

1 tsp beef stock


  1. Pre-heat the oven to 220°C/Gas Mark 7. Score the skin of the pork using a very sharp knife, make long cuts about 2cm apart all over the skin, going through the skin and about 3mm into the fat, but not down to the meat. Unroll the pork and place skin side down on a board. Slice into the ‘eye’ of the meat to create an extra pocket for stuffing. Open up the meat as much as possible and season all over with salt and pepper.
  2. Toast the ciabatta and roughly blend in a food processor, add the 100g of the gooseberries and 100g of chorizo, add 200ml of boiling water, chopped onion and the sage and mix well. Spread evenly over the pork, press the stuffing down and sprinkle with the sugar. Roll up the joint, enclosing the stuffing and tie firmly in a few places with cotton string.
  3. Season the skin well with salt and a little pepper and drizzle a little olive oil. Place in the oven for 30 minutes, then lower the setting to 170°C/Gas Mark 3 and pour a pint of water into the tin add more liquid if needed through the cooking process.
  4. Roast for a further 75-90 minutes until the meat is at 70°C, and the meat juices run clear. Transfer the joint to a warm plate to rest for 20 minutes.
  5. Meanwhile, put the remaining gooseberries and chorizo into the roasting tin with the pork juices and a glass of red wine, cook in the oven for about 10 minutes until soft. Thicken the juices with a little Country Range Gravy Mix.
  6. For the Sweetcorn and Rosti Potato, grate 4 large potatoes and rinse in cold water to remove starch. Bring a pan of salted water to the boil and cook potatoes for 3-4 minutes, take off the heat and drain. Press all the water from the potatoes and place in a mixing bowl. Add 200g sweetcorn, 2 eggs, 2 tablespoons of plain flour, salt and pepper. Mix well. In a non -tick pan heat some oil, using a small stainless steel ring or small scone cutter place the mixture inside and gently press. Let the mixture cook for a couple of minutes until golden brown and lift the ring up. Turn the rosti and brown the other side and place on a greased baking tray. Repeat until the mixture is gone usually makes 10 small rostis). Bake in the oven for 10–15 minutes until crisp.
  7. For the Minted Pea Puree, bring to the boil 1lb of Country Range frozen peas and drain when cooked. Finely chop 2 banana shallots and gentle fry in olive oil. Finely chop 2 cloves of garlic and add to the shallots. Once softened and coloured add the drained peas and mix. Place all ingredients in a blender with 2 tablespoons of Country Range mint sauce and salt and pepper and puree until smooth, check seasoning to taste.
  8. Red Wine Jus: once the pork loin is cooked and set aside drain all the meat juices through a sieve Finely chop 1 banana shallot and cook through until brown. Add 200 ml of Country Range cooking wine and a teaspoon of Country Range beef stock. Add meat juices and reduce by half. Season to taste.
  9. To serve, place the potato rosti in the middle of the plate with a thick slice of the pork on top. To the side of the pork place a tablespoon of pea puree and run the spoon through to create a swirl. Drizzle the red wine jus around the plate, garnish pork with fresh sage leaves.
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