View full recipe

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
View full recipe

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
View full recipe

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
View full recipe

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.
View full recipe

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.
View full recipe

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.
View full recipe

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!
View full recipe

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.
View full recipe

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.
View full recipe

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.
View full recipe

Ingredients

1 rack pre-cooked pork ribs
6 tbsp Lion Maple & Bourbon
BBQ Sauce
Chopped parsley

Method

  1. Remove the pre-cooked pork ribs from the packet and cook according to instructions.
  2. 10 minutes before the end of cooking program, remove from the oven and cover with Lion Maple & Bourbon BBQ Sauce.
  3. Return to oven and allow to cook for the final 10 minutes to warm through the sauce and create sticky glaze.
  4. At end of cooking remove from oven and transfer to serve. Dress the ribs with chopped parsley.
View full recipe

Ingredients

4 King Prawns
1 Beef Burger
Leafy Salad Leaves
Ciabatta Bun
2 tbsp Lion Buttermilk Dressing

Method

  1. Grill burger for recommended time.
  2. Fry King Prawns in butter.
  3. Lightly toast the ciabatta bun and smoother both sides with a tablespoon of Lion Buttermilk Dressing.
  4. Build the burger from the base up with salad leaves, burger, fried king prawns, smoother everything with another tablespoon of Lion Buttermilk Dressing and then top with the other half of ciabatta.
View full recipe

Ingredients

1 Small soft corn taco
20g Pulled pork
1 tbsp Lion Mexican Adobo Hot
Sauce
1 tbsp Lion Habanero
Hot Sauce
½ tsp Chopped red chilli
½ tsp Chopped spring onion

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. In a separate bowl mix together the cooked pulled pork and Lion Mexican Adobo Hot Sauce.
  4. Place the soft corn taco on a serving plate and top with the pulled pork mix.
  5. Drizzle the Lion Habanero Hot Sauce over pork.
  6. Dress with chopped red chilli and spring onion.
  7. Serve with a side of Mexican Slaw.
View full recipe

Ingredients

8 cauliflower florets
Olive Oil
Salt
6 tbsp Lion Medium Buffalo
Sauce
Lion Buttermilk Dressing

Method

  1. Preheat oven to 180°C.
  2. Toss cauliflower, oil and salt in a large bowl.
  3. Spread florets over baking tray.
  4. Roast the cauliflower until it's starting to soften and brown on the bottom, about 15 minutes.
  5. Add Lion Buffalo Sauce to bowl. Add the roasted cauliflower and toss to coat.
  6. Return the cauliflower to the baking sheet and continue roasting until hot, about 5 minutes more.
  7. Transfer to serving plate and serve with a pot of Lion Buttermilk Dressing.
View full recipe

Ingredients

700ml full-fat milk
1 onion peeled and halved
350g macaroni
50g butter plus a little extra for
greasing
3 tbsp Lion Louisiana BBQ
Sauce
50g plain flour
175g mature cheddar cheese,
grated
50g parmesan grated

Method

  1. Prepare the pasta: In a small pan, warm the milk and onion until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni according to pack instructions until just soft, but still with a little bite. Drain in a colander, then run under the tap and stir to stop the pasta sticking together.
  2. Heat oven to 190C.
  3. To make roux, melt the butter in a pan. Once butter is foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.
  4. Finish the sauce: Slowly stir the warm infused milk into the roux until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened.
View full recipe

Ingredients

10 Peaches

Meringue
100g egg white
130g caster sugar
70g dark brown sugar

Granola
Mix 200g oats
100g flaked almonds
50g caster sugar
1 tsp golden syrup
1 tsp vegetable oil

Method

  1. For the Meringue: Mix 100g egg white, 130g caster sugar, 70g dark brown sugar. Dissolve in a bain-marie until 65C is reached. Remove, whisk in a mixer until soft peaks form.
  2. For the Peaches: remove the kernels, lay peach halves flat on a tray. Roast in a pre-heated oven, 8 minutes at 180°C.
  3. For the Granola: - mix 200g oats, 100g flaked almonds, 50g caster sugar, teaspoon golden syrup, teaspoon of vegetable oil. Lay onto baking paper on a flat tray, bake at 160C until dry and crunchy.
  4. Put the granola on a serving plate to steady the roasted peach, pipe meringue onto peach and blow torch for colour.  
View full recipe

Ingredients

4 native lobster (each weighing about 500g)
12 baby carrots
120g carrot purée
12 bean flowers
1 bunch Lemon Verbena
40g Lemon Verbena gel
200ml Lemon Verbena sauce

Spiced Carrot Purée
400g Peeled Carrots
2 no Star Anise Seed
1 Vanilla Pods
25g Ginger Root
2 Cardamom Pods
10g cinnamon stick
1g Xanthan Gum
200ml Carrot juice

Lemon Verbena Sauce
400g Lobster carcass
600ml Chicken stock
8 sprig Lemon verbena
1 Stick Lemongrass
12g Ginger
1 Shallot
1 Carrot
Celery
Fennel
2 Star Anise
Cardamon, crushed 2g Fennel seeds
4 Peppercorns
Garlic clove
60ml Armagnac
40ml White Wine
40ml Double Cream
40g Butter

 

 

 

Method

  1. For the lobster: Blanche the lobster in boiling water with plenty of salt. Remove the claws and carry on cooking them for 3 minutes. Refresh into iced salted water.
  2. Crack the claws and remove the claw and knuckle meat. Remove the meat from the tail.
  3. Cook the baby carrots with a butter emulsion and a leaf of lemon verbena.
  4. Cut the lobster tail in half, long ways and remove the intestine.
  5. Reheat the lobster tail, claw and knuckle meat at 55°C in a little butter, water, salt for five minutes then remove from bag and glaze in sauce. Cook very gently and do not go above 60°C. This is essential to retain the delicate texture, otherwise the meat will toughen.
  6. For the Spiced Carrot Purée: Dry roast the spices. Wrap them in a muslin. Cook the carrots in the carrot juice, with the spice bag with the lid on the pan.
  7. When the carrots are soft, drain them in a colander. Blend them until smooth, and season with salt and sugar to your taste.
  8. For the Lemon Verbena Sauce: Roast the Lobster carcass in oil and salted butter. Add the mirepoix and spices and cook for about 5 mins until the shell is quite red.
  9. Flame with Armagnac and then add the white wine. Then reduce down until they have turned to a syrup.
  10. Pour in the stock and simmer gently until reduced by 2/3. Add the lemon verbena whole and allow to infuse.
  11. Add the cream, bring to boil and simmer for 5 – 10 minutes.
  12. Pass through a colander, crushing the carcass. Pass through fine sieve and mount the sauce with butter, salt and sugar to taste.
  • 10 mins
  • 4
  • Main, Side Dish
View full recipe

Ingredients

2 whole eggs

1 pint milk

200g Country Range Plain Flour

Country Range Olive-Pomace Oil

Method

  1. Pre-heat oven to 190°C/Gas Mark 6. Place a splash of oil into a yorkshire pudding tin and pop into the oven.
  2. Mix the eggs, seasoning and milk together. Add the flour and mix to a light batter, beating all the time.
  3. Place the batter into the hot tin and cook for 10-12 minutes
  4. Serve with your choice of Sunday roast.
Page 2 of 2612345...1020...Last »