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Ingredients

Honeycomb
70g Lyle’s Golden Syrup®
100g Caster Sugar
9g Bicarbonate of Soda

Cupcakes
110g Unsalted Butter
70g Dark Chocolate
150g Caster Sugar
20g Lyle’s Golden Syrup®
35g Cocoa Powder
100g Self Raising Flour
6 Baking Powder
2 Eggs
2g Maldon Salt

Buttercream
60g Dark Chocolate
40g Lyle’s Golden Syrup®
100g Butter
70g Tate & Lyle® Icing Sugar
3g Sea Salt Flakes

Method

  1. For the Honeycomb: Place a parchment lined tray in the freezer for 20 minutes.
  2. Combine the Lyle’s Golden Syrup® and sugar in a sauce pan over a medium heat until the mixture reaches 150°C.
  3. Add the bicarb and quickly whisk the mixture. Decant into the chilled baking tray and leave to cool for 30 minutes.
  4. Remove from the tin and break into a variety of different size pieces.
  5. For the Cupcakes: Pre-heat the oven to 160°C Fan / Gas Mark 3.
  6. Melt the butter and chocolate over a simmering pan of water then mix in the sugar and Lyle’s Golden Syrup®.
  7. In a separate large mixing bowl, sift together the cocoa powder, flour and baking powder. Fold the wet and dry mixes together, then beat in the eggs.
  8. Equally pour the mixture into 8 cupcake molds and sprinkle the salt over the surface. Bake for 20 minutes and leave to cool.
  9. For the Buttercream: Beat the butter and Lyle’s Golden Syrup® together.
  10. Sift in Tate & Lyle® Icing Sugar and mix until soft and smooth before adding in the melted chocolate.
  11. Spoon into a piping bag fitted with a star nozzle and pipe onto the surface of the cupcakes. Finally add the chunks of honeycomb and sea salt flakes over the top.
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Ingredients

Cupcakes
110g Butter
2 tbsp Lyle’s Golden Syrup®
2 Eggs
100g Self Raising Flour
½ tsp Bicarbonate of Soda
20g Dark Cocoa Powder
60g Soft Brown Sugar
50ml Milk

Buttercream
100g Unsalted Butter Softened
2 tbsp Lyle’s Golden Syrup®
70g Tate & Lyle® Icing Sugar
60g Melted Dark Chocolate

Method

  1. For the Cupcakes: Pre-heat the oven to 180°C Fan / Gas Mark 4. Whisk the butter and Lyle’s Golden Syrup® until soft and creamy, then beat in the eggs a little at a time.
  2. Sift in the flour, bicarbonate of soda and cocoa, then fold into the mixture.
  3. Gradually add the milk and stop when the mix reaches a soft consistency that easily falls from the spoon.
  4. Line a bun tray with 9 cupcake cases and equally divide the mixture into them.
  5. Bake for 20 minutes or until a skewer comes out clean.
  6. For the Buttercream: Beat the butter and Lyle’s Golden Syrup® together.
  7. Sift in Tate & Lyle® Icing Sugar until soft and smooth, then mix in the melted chocolate.
  8. Spoon into a piping bag fitted with a star nozzle and pipe circular swirls on the top of your cooled chocolate cupcakes.
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Ingredients

Jelly
250g Fresh Orange Juice
57g Glucose
220g Caster Sugar
7g Pectin Jaune
7.5g Tartaric Acid
7.5g Water

Pudding
290ml Water
200g Pitted Dates
60g Butter
170g Tate & Lyle® Light Soft Brown Cane Sugar
20g Lyle’s Golden Syrup®
40g Lyle’s Black Treacle
2 Eggs
200g Self Raising Flour
0.5g Nutmeg Powder
2g Cinnamon Powder
3g Cardamom Powder
1tsp Bicarbonate of Soda
4g Vanilla Paste
8g Orange Zest

Sauce
100g Butter
40g Lyle’s Golden Syrup®
50g Orange Juice
100g Tate & Lyle® Light Soft Brown Cane Sugar
200g Double Cream

Method

  1. For the Jelly: Put the fresh orange juice and glucose together in a pan and bring up to 50°C.
  2. Add in the caster sugar and pectin jaune and continue cooking until the mixture reaches 109°C. Whisk continuously to prevent the mix from burning.
  3. Once the mix reaches the desired temperature, add the tartaric acid and stir until it dissolves.
  4. Pour into a shallow 20-23cm (8-9”) square parchment lined cake tin and place in the fridge to set.
  5. For the Pudding: Pre-heat the oven to 180°C Fan / Gas Mark 4. Boil the water in a pan, take off the heat then pop the pitted dates in and allow to steep for 10 minutes.
  6. In a large mixing bowl, add the butter and Tate & Lyle® Light Soft Brown Cane Sugar then cream the two ingredients together until light and fluffy.
  7. Add the Lyle’s Golden Syrup® and Lyle’s Black Treacle to the mix and beat together.
  8. Beat in the eggs, 1 at a time and continue whisking for 5 minutes. Add the self raising flour, nutmeg, cinnamon, cardamom and slowly mix together.
  9. Pour the hot water and dates into a food processor then blend to a purée and decant into a new mixing bowl.
  10. Add the bicarbonate of soda, vanilla paste and orange zest to the date purée and mix gently.
  11. Combine the date mix with the sponge mix and fold together. Then spoon into a shallow 20-23cm (8-9”) square parchment lined cake tin.
  12. Bake for 20-25 minutes or until a fine skewer comes out clean when poked through the centre.
  13. Remove from the oven and allow to cool to room temperature. Cut off the edges of the sponge before placing the orange jelly on top and cut away any overhang. Then slice into 9 even portions.
  14. For the Sauce: Melt the butter, Lyle’s Golden Syrup®, orange juice and Tate & Lyle® Light Soft Brown Cane Sugar in a pan over a medium heat. Add the double cream and cook for 5 minutes.
  15. Pour the warm toffee sauce over the portions pudding, finish with a scoop of vanilla ice cream and fresh orange zest then serve.
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Ingredients

Pudding
175g Stoned Dates, Roughly Chopped
250ml Water
1 tsp Bicarbonate Of Soda
75g Unsalted Butter, Softened
50g Lyle’s Golden Syrup®
150g Tate & Lyle® Light Soft Brown Cane Sugar
1 tsp  Vanilla Extract
175g Self Raising Flour
2 Eggs

Sauce
75g Unsalted Butter
95g Lyle’s Golden Syrup®
75g Tate & Lyle® Light Soft Brown Cane Sugar
150ml Double Cream

Method

  1. Pre-heat the oven to 180°C Fan / Gas Mark 4.
  2. Pop the dates into a pan with the water, bring to the boil then lower the heat and simmer for 2 minutes. Remove from the heat, stir in the bicarbonate of soda and set aside.
  3. In a new bowl, beat the butter, Lyle’s Golden Syrup® and Tate & Lyle® Light Soft Brown Sugar until soft and creamy, then beat in the vanilla and eggs.
  4. Fold in the flour and the dates with their liquid, mix well to a soft consistency. Spoon into a shallow 20-23cm (8-9”) square parchment lined cake tin.
  5. Bake for 20-25 minutes or until a fine skewer comes out clean when poked through the centre.
  6. Meanwhile, put all the ingredients for the Toffee Sauce into a medium-sized non-stick pan and stir together over a low heat until the Tate & Lyle® Light Soft Brown Sugar has dissolved.
  7. When the pudding is ready, allow to cool before cutting into portions, then pour over the warm toffee sauce, finish with a scoop of vanilla ice cream and serve.
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Ingredients

2 Country Range Premium Chicken Fillets
100g Easy cook basmati rice
2 spring onions, sliced
50g peas
100ml coconut cream
Dip
1tsp Sesame oil
1tsp Soy sauce
1tsp Lime juice
1tsp honey
Garnish
Fennel seeds
Chilli flakes
Chopped coriander

Method

  1. Cook the chicken until it reaches core temp of 75 in a pre heated oven (180°C).
  2. Cook the basmati rice as per instructions and add the peas, spring onions and coconut. Season with salt and pepper.
  3. Add all the dip ingredients together and dress the chicken. Keep some of the sauce and serve in a dip pot.
  4. Place the rice in a container and slice the chicken on top. Dress with more sauce.
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Ingredients

2 x pretzel bun
2 vegetarian burgers of choice
½ halumi cheese sliced
Cos Lettuce or lollo rosso lettuce
Beetroot relish
100g cooked beetroot
15g horseradish sauce
25ml olive oil
Juice ½ lemon
Salt and pepper

Method

  1. Fry the burger to pack info.
  2. For the beetroot dip. Place all the ingredients in a food processor and blitz until smooth.
  3. Wash and prep the lettuce.
  4. Grill the halumi until hot.
  5. Gently toast the bun and keep warm.
  6. Stack as per photo. Serve with sweet potato fries or veggie style dirty fries.
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Ingredients

4 Bao Buns
100g Country Range Pulled Pork
10g chopped cashews to garnish
Asian slaw (Batch)
50g Red cabbage
100g White cabbage
50g Carrot
2 Spring onions
1 Shallot
50g Mouli radish
Small handful chopped coriander
1 thinly sliced red chilli
Slaw dressing
25ml soy sauce
1tsp honey
1tsp sesame oil
Juice ½ lime

Method

  1. Heat pulled pork as per pack instructions.
  2. Make the Asian slaw and dress with the slaw dressing.
  3. Fill the bao buns with pork and top with slaw.
  4. Sprinkle with cashews.
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Ingredients

40g Feta
6 Daloon Falafels
Cos or lollo lettuce
3 cherry toms cut in half
¼ sliced fennel
½ sliced yellow pepper
Quinoa salad (batch)
100g quinoa
2 spring onion sliced
Handful chopped mint and parsley
25g sweetcorn
10g sunflower seeds
10g pinenuts
10g pumpkin seeds
Juice 1 lemon
50ml olive oil
1/2tsp crushed cumin
25ml Beetroot dip
1 dough ball

Method

  1. Cook the quinoa as per instructions. Add the other items to finish the quinoa salad and season.
  2. Cook the rolled out dough ball and at 260 for 2 mins. Cut in half.
  3. Arrange as per photo.
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Ingredients

2 Delifrance Spelt &  Quinoa Croissants
1 tomato
1 sliced shallot
50g avocado slices
50g sliced vegan cheese
25g Country Range Salsa Sauce

Method

  1. Layer up the cut croissant as per photo and bake in a hot oven 180°C for 6 mins
  2. Serve with Lamb Weston Mini Hash Browns.
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Ingredients

100g Country Range Medium Egg Noodles
1 Knorr Jelly Bouillon
100g Country Range Fish Pie Mix
Handful chopped coriander
½ sliced red pepper
½ sliced green pepper
½ sliced red onion
25ml soy sauce
25ml olive oil
1 clove garlic
1 thumb fresh ginger
1 sliced red chilli
10g sesame seeds

Method

  1. Cook the egg noodles, drain and refresh. Bake the fish in the oven and keep warm.
  2. Stir fry the veg, garlic and ginger in olive oil and Add the noodles, soy, boullion and coriander.
  3. Place in a container, top with fish and sesame seeds and a sqeeze of fresh lime.
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Ingredients

Major Pan Asian Vegetable Broth Mix
1 pak choy sliced
4 baby corn sliced
1 chilli sliced
100g Country Range Medium Egg Noodles
Handful chopped coriander
50g diced tofu
Thumb sized piece ginger finely sliced into matchsticks

Method

  1. Cook the egg noodles as per pack and refresh.
  2. Prep all of the vegetables.
  3. Place the noodles in a pot. Top with the vegetables, ginger and coriander and pour over the prepared hot broth mix to warm the noodles and veg.
  4. Add the diced tofu.
  5. Serve with a squeeze of lime.
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Ingredients

Sweet potato fries
50g Country Range Pulled Pork in Barbecue Sauce
10g grated parmesan

Method

  1. Cook the fries and top with hot pulled pork and grated Parmesan.
  • 30 minutes
  • 2 portions
  • Main
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Ingredients

  • 2 Country Range Premium Chicken Breasts
  • 2 tbsp Country Range Curry Powder
  • 1 tbsp Country Range Rapeseed Oil
  • 2 tbsp Country Range Mango Chutney
  • 1 Medium Red Onion
  • 2 tbsp Country Range Ranch Dressing
  • 1 tbsp Country Range Sweet Chilli Sauce
  • 100 g White Cabbage
  • Large Carrot
  • 1 Small Handful Fresh Coriander
  • 1 Lime (juiced)
  • 2 tbsp Buttermilk
  • 2 Burger Bun

Method

  1. Remove the inner fillets to use in another dish
  2. Butterfly the chicken breasts
  3. Sprinkle on a generous coating of curry powder
  4. Heat oil in a frying pan and place the chicken breast
  5. Shallow fry until golden and turn
  6. Cook until chicken reaches at least 75ºc
  7. Finely slice white cabbage, red onion and carrots
  8. Add the sliced veg to a bowl and add 2 tbsp buttermilk, squeeze of lime and a small handful of chopped coriander and toss
  9. Mix the ranch and sweet chilli sauce in a bowl
  10. Toast the bun under the grill
  11. Spread a layer mango chutney to the base and lay the chicken on top
  12. Add a good spoon of the slaw and a good drizzle of the ranch mix
  13. Add the bun lid and serve with a side of fries or wedges
  • 30 minutes
  • 4 portions
  • Starter
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Ingredients

  • 2 Country Range Premium Chicken Breasts
  • 400 ml Country Range Coconut Milk
  • 1 tbsp Country Range Dark Soy Sauce
  • 75 g Country Range Dessicated Coconut
  • 1 pinch Country Range Crushed Chillies
  • 1 tbsp Country Range Rapeseed Oil
  • 25 g Dried Quinoa
  • 1 pinch Salt
  • 2 Eggs
  • 100 g Peanut Butter
  • 1 Small Red Chilli (sliced)

Method

  1. Using the inner fillet of the chicken breast
  2. Pour the rice flour in to a bowl
  3. Mix 2 eggs and half of the coconut milk in another bowl
  4. To a third bowl add 75g disicated coconut, 25g dried quinoa, crushed chillies and a pinch of salt
  5. Panné the chicken through the flour, egg mix and finally the coconut crumb
  6. Deep fry for 4 minutes
  7. Add the rest of the coconut milk to the peanut butter to a bowl
  8. Add a generous pinch of crushed chillies and juice of a lime
  9. Mix to form a smooth sauce and decant in to a dipping bowl
  10. Remove the cooked chicken and drain the oil
  11. Finely slice broccoli, spring onions, baby corn and mange tout
  12. In a bowl combine 1 tbsp soy sauce, rapeseed oil, juice of a lime, sliced red chilli and chopped coriander
  13. Add the sliced veg and toss to coat
  14. Serve on a sharing platter with the dipping sauce and salad
  • 90 minutes
  • 2 portions
  • Starter
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Ingredients

  • 4 Country Range Premium Chicken Breasts
  • 250 ml Buttermilk
  • 35 g Country Range Blackened Cajun Seasoning
  • 75 g Country Range Plain Flour or Rice flour
  • 25 g Country Range Bread Crumbs or Polenta
  • 500 ml Country Range Rapeseed Oil

Method

  1. Remove the inner fillet and put to one side to use in another dish
  2. Cut the breasts in half horizontally
  3. Scallop the breast halves to create 4 pieces per breast
  4. Mix the buttermilk, eggs and 1 tbsp of Cajun seasoning in a bowl
  5. Add the chicken and marinate for at least an hour or preferably overnight
  6. Mix the breadcrumbs, flour and the rest of the Cajun seasoning
  7. Remove the chicken from the fridge
  8. Coat each chicken piece in the breadcrumb mix
  9. Heat the oil in a pan ensuring the temp does not exceed 180ºc
  10. Carefully place the chicken in the hot oil and fry for 2-3 mins on each side
  11. Remove the chicken from the pan and repeat if necessary
  12. Serve with barbecued corn, wedge of lime and a dipping sauce of your choice
  • Prep Time: 30 mins, Cooking Time: 50 mins
  • 190
  • Main
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Ingredients

6.75kg (15lb) Seasonal vegetabkles
1.1kg (2 lb 8oz) Onions
6 Garlic Cloves
175ml (6floz) Olive Oil

White Sauce
350g (6floz) Kerrymaid Premium Baking
350g (12oz) Plain Flour
6.8lts (12pts) Milk

Topping
675g (1lb 8oz) Reduced Fat Cheddar Cheese (Grated)
2.25kg (5lb) Plain Flour
1.3kg (3lb) Kerrymaid Buttery
675g (1lb 8oz) Oats

Method

  1. Preheat the oven to 200°C.
  2. Prepare the seasonal vegetables as appropriate, and cut into medium/large chunks.
  3. Peel and chop the onions and peel and crush the garlic. Grate the cheese for the topping.
  4. Put the root vegetables, including the onion and garlic, into a roasting tray and mix with the oil. Roast in the preheated oven for 15 minutes. If using vegetables such as broccoli or cauliflower, blanch in boiling water for a few minutes.
  5. For the topping, put the flour in a large mixing bowl. Cut the Kerrymaid Premium Baking into small cubes and rub into the flour. When it looks like breadcrumbs, add the oats and cheese and mix. Put to one side.
  6. To make the sauce, melt the Kerrymaid Premium Baking in a pan, add the flour and cook over a gentle heat until the mixture turns sandy in colour and texture. Gradually add the milk, beating all the time, and cook until the mixture thickens. Continue to cook for a further 5 minutes over a low heat.
  7. Put the vegetables on the bottom of a large, square, deep dish and add the sauce. Finally, sprinkle the topping over the dish, cover with foil and bake in the preheated oven for about 15 minutes.
  8. Uncover and bake for another 15-20 minutes or until the cheese topping is bubbling and golden.
  9. Tip: Serve with warm, crusty bread or a cheese & celery herb loaf. Delicious!
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Ingredients

1 lemon
400g/14oz new potatoes
4 small fennel bulbs, trimmed, cored and thickly sliced (fronds reserved)
1 red onion, sliced (about 180g/6oz)
2 tbsp olive oil
4 skinless and boneless cod fillets (each about 125g/4½oz)
1 tsp fennel seeds, crushed
2 tbsp white wine vinegar
A handful of basil leaves, chopped
25g pitted black olives, halved

Method

  1. Preheat the oven to 200°C, 400°F, Gas 6.
  2. Finely grate the zest of 1 lemon, then thinly slice the lemon and set aside. Toss the potatoes and fennel in a large baking tray with the onion and lemon slices and 1 tbsp oil. Spread in a single layer and bake for 25 to 30 minutes, or until the potatoes are cooked.
  3. Place the cod on top, sprinkle with the crushed fennel seeds and season with black pepper. Bake for another 10 to 12 minutes, or until the fish is just cooked through.
  4. Meanwhile, make the dressing: whisk together the vinegar with the remaining oil, then add the basil, olives and lemon zest, season and mix together. Pour over the fish, scatter with any reserved fennel fronds and serve.
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