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.
  • 15 minutes
  • 10
  • Starter
View full recipe

Ingredients

150g Country Range Thick Chicken Soup Mix

3 Country Range Chicken Breast Fillets

3 pts cold water

1/4 tsp Country Range Chinese Five Spice

200g Country Range Sweetcorn

100g spring onions, sliced

Method

  1. Add sufficient cold water to the soup mix and 5 spice powder to make a smooth paste, add remaining cold water and bring to the boil.
  2. Place the chicken breasts in to the soup mix and simmer for 15 minutes stirring occasionally.
  3. Add the frozen sweetcorn and simmer for a further 5 minutes..
  4. Once the chicken is fully poached remove the breasts from the soup and pull the meat apart using 2 forks.
  5. Serve the soup in bowls and garnish with the pulled chicken and sliced spring onions.
  • 15 minutes
  • 8 Portions
  • Side Dish, Starter
View full recipe

Ingredients

  • 4 Country Range Stone Baked Ciabatta
  • 125 g Country Range Butter
  • 1 tbsp Country Range Mixed Herbs
  • 1 pinch Country Range Coarse Ground Black Pepper
  • 1 pinch Coarse Ground Seat Salt`

Method

  1. Pre-heat the oven to 180ºC
  2. Part-bake the Ciabatta for 4-6 minutes
  3. Add the butter, garlic purée, mixed herbs to a mixing bowl and season with the salt and pepper
  4. Remove the bread from the oven and slice in half
  5. Spread a thick layer of the garlic butter on to each slice
  6. Bake for a further 6-8 minutes until golden brown and the butter is melted
  7. Remove from the oven and slice each piece in half diagonally
  8. Serve as a side dish or as part of a sharing platter
View full recipe

Ingredients

2 tbsp olive oil
1 onion, diced
1 leek, finely chopped
5 rashers of back bacon, visible fat removed, cut into 1cm strips
2 cloves garlic, finely chopped
200g chestnut mushrooms, sliced
750ml chicken stock
1 tbsp tomato puree
2 tsp smoked sweet paprika
250g arborio or similar risotto rice
6 x 150g skinless cod fillets
Salt and pepper
16 cherry tomatoes, on the vine if possible
To serve
Bunch of parsley
Roughly chopped
Lemon wedges

Method

  1. Preheat your oven to 180°C (fan 160°C/gas mark 4). Heat half of the olive oil in a large, hob-proof casserole dish or ovenproof saucepan over a medium to high heat. Slide in the onion, leek and sliced bacon and fry, stirring occasionally for 4 minutes, or until the onions and leek are starting to soften.
  2. Add the chopped garlic and mushrooms and continue to stir-fry for 2 minutes. Squeeze in the tomato puree and stir through the mixture. Add the paprika and the rice and continue stir-frying for 30 seconds.
  3. Pour in the stock and bring to the boil, before clamping on a tight lid and transferring to the preheated oven. Bake the rice for 12 minutes.
  4. While the rice is cooking, heat up half the remaining oil in a large frying pan over a high heat. Season the cod with salt and pepper and when the oil is hot, carefully lay three fillets in. Brown on both sides – you are not trying to cook the fish through here, just to brown it. Remove the browned cod to a plate and repeat the process with the remaining oil and fish.
  5. After 12 minutes, take the risotto from the oven, remove the lid and give the rice a good stir. Lay the fish and tomatoes on top of the rice and then slide the dish back into the oven, uncovered. Roast the whole lot for 10 minutes, until the fish is perfectly cooked through and the tomatoes are softening but still holding their shape.
  6. Remove the risotto from the oven, sprinkle with parsley and serve up with the lemon wedges.
  • 10 minutes
  • 6
  • Side Dish, Starter
View full recipe

Ingredients

  • 300 g Cooked Haggis
  • 500 g Country Range Salted Tortilla Chips
  • 200 g Country Range Grated Mozzarella Cheese
  • 2 Green Chillies
  • 1 Onion

Method

  1. Place a layer of tortillas in to an ovenproof dish and crumble chunks of cooked haggis over the top
  2. Add a sprinkle of finely chopped onion and green chillies and top with grated mozarella
  3. Repeat until dish has required amount of tortillas
  4. Grill for a couple of minutes to melt the cheese and serve with sour cream and mild salsa
  • 3 Hours
  • 6 Portions
  • Main
View full recipe

Ingredients

  • 2 large Onions
  • 50 g Lambs Liver
  • 250 g pork Liver
  • 25 g Country Range Beef Bouillon Mix
  • 250 g Suet
  • 250 g Oatmeal
  • 1 tbsp Country Range Sage
  • 2 tbsp All Spice
  • 2 tbsp Country Range Ground Coriander
  • 2 tbsp Country Range Cracked Black Pepper
  • 1 tbsp Salts

Method

  1. Place one of the chopped onions and the livers in to a saucepan, cover with 3 cups of Bouillon, and bring to the boil
  2. Reduce the heat and simmer for 45 minutes, drain and keep the cooked liquid stock for later
  3. While the meat is cooking, spread the oatmeal onto a large baking tray and toast in oven at 180ºC for 2 minutes
  4. Coarsely mince the meat mixture and suet using a food processor being careful not to over blend the mixture
  5. In a bowl, mix the toasted oatmeal, a very finely chopped onion, sage, spices, and 1/4 cup of the cooking liquid with black pepper
  6. Mix the ingredients together and add the chopped meat and gently mix thoroughly
  7. Grease a large pudding bowl. Place the haggis mixture into the bowl and cover with two layers of foil and secure the foil with string
  8. Place the bowl in a saucepan on an upside down saucer and half fill the saucepan with boiling water
  9. Loosely cover the pan then return to a simmer and steam the haggis for 2 hours topping up with boiling water in neccessary
  10. Serve a hearty spoonful of Haggis with traditional Neeps and Tatties
  • 6 Hours
  • 8 Portions
  • Main
View full recipe

Ingredients

  • 1 Side of Pork Belly
  • 1 kg pork Shoulder
  • 200 g Black Pudding
  • 200 g Chorizo
  • 1 litre Country Range Red Cooking Wine
  • 500 g Desiree potatoes
  • 250 g Grated Smoked Cheese
  • 200 g Panko Breadcrumbs
  • 4 Country Range Bay Leaves
  • 1 tsp Country Range Whole Black Peppercorns
  • 2 bulbs Garlic
  • 1 sprig Fresh Rosemary
  • 1 litre Country Range Vegetable Bouillon
  • 500 g Diced Root Vegetables
  • 1 sprig Fresh Thyme
  • 2 tbsp Fresh Parsley (chopped)

Method

  1. For the Pork Belly: Score the skin and salt lightly.
  2. Place half of the root vegetables, one bulb of garlic and a few sprigs of rosemary and thyme in a tray and sweat down until they caramelise.
  3. De-glaze the tray with the red cooking wine and place the pork in. Add some Country Range Vegetable Bouillon below the skin and cover with greaseproof paper then tin foil. Braise in the oven for 4 hours on 140°C.
  4. Once cooked leave to cool slightly, line the bench with cling film and wrap tightly, press with a heavy weight in the fridge and leave to set. Keep the stock for sauce (strain) trim the belly into a square removing the excess fat.
  5. For the Pork Shoulder:Sweat off the rest of the root vegetables in a saucepan, again, deglaze the pan with the rest of the red wine and add the shoulder.
  6. Cover with vegetable bouillon and simmer on a low heat for 6 hours.
  7. Once cooked, remove shoulder, leave to cool slightly and pull apart.
  8. Line the bench with cling film and roll tight into a cylinder shape. Set in fridge. Cut into individual portions.
  9. For the Croquettes: Boil potatoes, mash and season, no butter, needs to be a dry mash to breadcrumb. Roast or grill the diced black pudding until cooked through and add to the mash with the smoked cheese, add chopped parsley and mix.
  10. Roll into a cylinder shape and set in the fridge. Then flour, egg wash and breadcrumb.
  11. For the Sauce: In a pan reduce some red wine, redcurrant jelly and thyme by two thirds. Add the pork stock and reduce again by half. Add the cooked chorizo and simmer.
  12. Presentation: Place a piece of belly in a cold pan skin down and render (crisp) flip over and add the rolled shoulder, add the sauce to the pan and baste the shoulder to warm through, bake the croquette in the oven until golden. Add vegetables of your choice to garnish, ideally Tenderstem broccoli, asparagus and baby carrots.
  • 15 minutes
  • 2 portions
  • Breakfast
View full recipe

Ingredients

  • 1 Country Range Sliced Bagel
  • 20 ml Country Range Pure Clear Honey
  • 1 Banana (sliced)
  • 30 g Hazelnut Spread
  • 30 g Peanut Butter

Method

  1. Split the bagels in half and lay on a baking tray
  2. Slice a banana in to 1cm thick slices
  3. Spread the sliced bagel with with peanut butter or hazelnut spread
  4. Top the bagels with slices of banana
  5. Drizzle with a little runny honey
  6. Place under a hot grill and toast for 4-5 minutes
  7. Remove from the grill and enjoy as breakfast, brunch or afternoon snack
  • 20
  • 2 portions
  • Breakfast
View full recipe

Ingredients

  • 2 Country Range Unsliced Bagels
  • 2 Country Range Mature Cheddar Cheese Slices
  • 5 g Country Range Butter
  • 3 Eggs
  • 100 g Pancetta
  • 0.5 tsp Salt
  • 0.5 tsp Pepper

Method

  1. Lay the slices of pancetta on a baking tray and grill until crispy
  2. Beat 3 eggs together in a small bowl
  3. Add a knob of butter to a pan and allow to melt on a medium heat
  4. Add the eggs, season with salt and pepper and stir until scrambled
  5. Slice the bagels in half and lay out on a baking tray
  6. Butter the bagel halves and top with a slice of mature cheddar
  7. Add a good helping of the scrambled egg mixture
  8. Top with a couple of slices of the crispy pancetta and replace the bagel lid
  9. Place in a pre-heated oven (200ºc) for 5-6 minutes
  10. Remove from the oven and serve with a strong coffee
Page 2 of 2612345...1020...Last »