• timings vary
  • 4
  • Main
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Ingredients

2 tsp Country Range Smoked Paprika
2 tsp Country Range Sweet Paprika
1 tsp Country Range Whole Fennel Seeds
1 tsp Country Range Whole Cumin Seeds
½ tsp Country Range Coarse Ground Black Pepper
½ tsp Country Range Crushed Chillies
½ tsp Country Range Dried Thyme
½ tsp Country Range Dried Parsley
½ tsp Country Range Dried Basil
1 tsp Country Range Minced Garlic
1 tsp sea salt (optional)
Chick Pea Dip
800g tin Country Range Chick Peas
150g natural yoghurt
8 cherry tomatoes, quartered
4 spring onions, chopped
Coated Halloumi
250g Halloumi cheese, sliced
1 tbsp Country Range Vegetable Oil
Patatas Bravas
100g Country Range Tomato Ketchup
400g potatoes, cubed
Pitta Slices
4 wholemeal pitta breads
Country Range Vegetable Oil
½ tsp Country Range Crushed Chillies
½ tsp Country Range Dried Parsley

Method

  1. Mix all the spices and herbs together to make a rub to use on the following:
  2. Chick Pea Dip - whizz 600g of the chick peas with the yoghurt and 4 tsp of the spice rub. Add the remaining chick peas, cherry tomatoes and spring onions.
  3. Coated Halloumi - coat slices of the cheese with 3 tsp of the spice rub and the oil. Gently fry on both sides until a softer texture is achieved (approximately 5 minutes).
  4. Patatas Bravas - mix 2 tsp of the spice rub into the tomato ketchup and serve with cubes of fried potato.
  5. Pitta Slices - lightly brush the pitta breads with oil, sprinkle over the crushed chillies and dried parsley and bake in a hot oven for 5 minutes until crisp.
  • 40 mins
  • 4
  • Main
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Ingredients

2 tbsp Country Range Vegetable Oil
1 onion, finely chopped
2 peppers, cut into strips
1 fennel bulb, cut into strips
2 tsp Country Range Garlic Powder
2 Country Range Bay Leaves
½ tsp Country Range Smoked Paprika
¼ tsp Country Range Ground Turmeric
¼ tsp Country Range Cayenne Pepper
470g Calasparra rice (or another paella rice)
100ml good quality medium sherry
1g Country Range Saffron Powder
900ml hot vegetable stock
12 fresh plum tomatoes, halved
150g marinated grilled artichoke quarters in oil from a jar
15 pitted Kalamata olives
150g shelled broad beans or peas (fresh or frozen)
2 tbsp fresh parsley, roughly chopped
4 lemon wegdes
salt and pepper to taste

Method

  1. Heat the oil in a paella pan or a large shallow frying pan and gently fry the onion for 5 minutes. Add the peppers and the fennel and continue to fry on a medium heat for about 6 minutes, or until soft and golden. Add the garlic powder and cook for a further minute.
  2. Add the bay leaves, smoked paprika, turmeric and cayenne pepper to the vegetables and stir well. Then add the rice and stir thoroughly for 2 minutes. Add the sherry and saffron powder. Boil for a minute then add the stock and season with salt and peppe
  3. Cover tightly with foil and simmer for about 15 minutes until most of the liquid has been absorbed by the rice.
  4. Remove the pan from the heat and carefully remove the foil. Taste for seasoning but do not stir. Scatter the tomatoes, artichokes, olives and broad beans or peas over the rice and re-cover the pan tightly with the foil. Leave for 10 minutes.
  5. Remove the foil. Check that the bottom of the pan has a golden crisp layer and the rice is cooked through but retaining shape. Serve immediately with a sprinkling of parsley and lemon wedges.
  • 12 mins
  • 4
  • Main
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Ingredients

¼ tsp Country Range Chinese Five Spice
¼ tsp Country Range Ground Turmeric
1 tsp Country Range Whole Ginger
1 tsp Country Range Whole Fennel Seeds
½ tsp Country Range Crushed Chillies
½ tsp Country Range Blue Maw Poppy Seeds
¼ tsp Country Range Garlic Granules
1 tsp Country Range Ground Coriander
6 tbsp coconut milk or 50g sachet creamed coconut
4 white fish fillets such as cod or haddock
4 seaweed sheets
Country Range Sesame Seeds, to sprinkle

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6.
  2. Mix the herbs and spices together with the coconut to make a paste. Coat the fish in the mix and leave to marinate for 15 minutes.
  3. Lay a seaweed sheet on a chopping board and place the fish in the centre of the sheet.
  4. Wrap the fish in the seaweed to make a parcel by wetting the seaweed with water to make it curl over and stick.
  5. Brush the top of the parcel with water and sprinkle over the sesame seeds.
  6. Place each in a foil parcel and bake for 12 minutes, or until cooked if cooking more than one at once.
  7. Serve with rice noodles, cucumber and papaya salad.
  • 15 mins
  • 4
  • Main
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Ingredients

1 tsp Country Range Cumin Seeds, lightly crushed
2 Country Range Cardamom Pods, lightly crushed
2 tbsp groundnut oil
275ml Country Range Basmati Rice
½ tsp Country Range Ground Turmeric
1 Country Range Cinnamon Stick
1 Country Range Bay Leaf
1 lime (juice and rind)
2 tsp Country Range Tandoori Spice
70g natural yoghurt
2 tsp brown sugar
8 whole lamb cutlets
4 tbsp fresh coriander leaves, roughly chopped

Method

  1. For the spiced rice, warm a heavy based pan over a medium heat. Add the crushed cumin seeds and cardamom pods, increase the heat and toss the seeds around for about 1 minute to dry roast them and draw out the flavour.
  2. Turn the heat back to medium and add the oil. Stir in the ricer and gently turn the grains in the pan until they are coated in the oil.
  3. Pour 1 pint of boiling water into the pan. Add the turmeric, cinnamon stick and bay leaf and stir once. Cover the pan with a lad and turn the heat down to the lowest setting.
  4. Leave to cook for about 15 minutes, after this tgime check that the rice has absorbed all the water and that the grains are tender.
  5. For the lamb, mix the lime juice and rind, tandoori spice, yoghurt and sugar in a bowl. Cover the cutlets with the sauce and allow to marinate for 30 minutes to 1 hour.
  6. Grill, pan-fry or barbecue the lamb cutlets over a high heat for 4-5 minutes on each side.
  7. Garnish with fresh coriander and serve with the spiced rice and a selection of vegetables such as griddled baby aubergine, okra, green beans and slices of red onion.
  • 40 mins
  • 4
  • Main
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Ingredients

1 whole chicken (1.2-1.6kg)
2 tsp Country Range Ground Coriander
1 tsp Country Range Ground Cumin
1 tsp Country Range Whole Caraway Seeds, ground
½ tsp Country Range Ground Black Pepper
2 tsp Country Range Paprika
1 tsp Country Range Garlic Granules
¼ tsp Country Range Crushed Chillies
½ tsp Country Range Mint
½ tsp Country Range Ground Cinnamon
2 tsp Country Range Onion Powder
½ tsp Country Range Salt
½ tsp sugar
2-3 tbsp Country Range Extra Virgin Olive Oil
2-3 lemons, halved
Jewelled Cous Cous
1 small red onion, diced
2 tbsp fresh mint, chopped
2 tbsp fresh pomegranate seeds
200g cous cous
570ml chicken stock

Method

  1. Wash the chicken and pat it dry.
  2. In a small bowl, mix all the dry ingredients together with the oil to form a thin paste. Rub the paste all over the outside of the chicken and under the skin. Cover and leave to marinate in the fridge for 3-4 hours, or overnight if time allows.
  3. Remove the chicken from the fridge and leave to rest for an hour before to ensure a more even cooking.
  4. Pre-heat oven to 220°C/425°F/Gas Mark 7. Arrange the lemons around the bird on the tray then place in the oven for 20 minutes.
  5. Turn the heat down to 190°C/375°F/Gas Mark 5 and cook for 1 hour, or until thoroughly cooked, basting the chicken with juices every 20 minutes. Remove from the oven and allow to stand for 10 minutes before carving.
  6. For the cous cous, fry the onion in oil until soft the set aside.
  7. Make up the cous cous as per pack instructions using chicken stock in place of water.
  8. Once the cous cous is light and fluffy, stir through the onion, pomegranate seeds and mint. Serve alongside the chicken, using the juices from the chicken as gravy if required.
  • 15 mins
  • 4
  • Main
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Ingredients

75g Country Range Tomato Soup Mix
850ml cold water
4 tbsp Country Range Dried Sliced Onion
450g minced beef
salt and pepper to taste
parmesan cheese to garnish

Method

  1. Re-hydrate the dried onion in water and mix in with the minced beef.
  2. Season with salt and pepper then shape into balls.
  3. Make up soup mix to pack instructions then add the balls of minced beef.
  4. Simmer for 15 minutes then serve garnished with parmesan cheese and fresh ground black pepper.
  • 10 mins
  • 10
  • Starter
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Ingredients

500g Country Range Scone Mix
225ml cold water
Country Range Grated Cheddar

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the scone mix and 2 handfuls of cheese in a mixing bowl fitted with whisk beaters. Blend in the water on a slow speed until a soft dough is formed. DO NOT OVER MIX.
  2. Roll out the dough on a lightly floured surface to a thickness of 5mm. Cut into rounds using a 2cm plain cutter.
  3. Place the scones onto a lined baking tray and brush with milk.
  4. Bake for 10 minutes until golden brown.
  • 1 hr 30 mins
  • 1 x 10" pie
  • Main
View full recipe

Ingredients

450g Country Range All Purpose Pastry Mix
850ml cold water
1 egg, beaten lightly to glaze

Filling
1kg braising steak
500ml strong ale
¼ tsp Country Range Vegetable Oil
2 garlic cloves, peeled and crushed
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
5 stock cubes (4 beef, 1 vegetable)
½ tsp Country Range Chilli Powder
2-3 tsp Country Range Dried Thyme
salt and pepper to taste

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Heat the oil in the pan with the onion and garlic for 1 minute. Add the steak and cook until the meat is seared all over and there is no pink left. By this time there should be some juice left sizzling in the pan.
  2. Pour in half the ale and allow to simmer for 1 minute then pour in the rest with the thyme, chilli powder, salt and pepper.
  3. Crumble in all the stock cubes. Add in the chopped vegetables.
  4. Simmer for 10 minutes and then transfer into a large casserole dish. If the gravy doesn't cover the meat then add in some water and mix in.
  5. Pop the dish into the oven for at least 1 hour 30 minutes.
  6. 30 minutes before you want to serve, place the pastry mix in a bowl fitted with whisk beaters. Blend in the water on a slow speed until a dough forms. DO NOT OVER MIX. Roll out and cute appropriate size top for your pie dish.
  7. Take the dish out of the oven and ladle the meat into the pie dish. Place the pastry on top and put back in the oven for 20 minutes.
  • 30 mins
  • 10
  • Main
View full recipe

Ingredients

450g Country Range All Purpose Pastry Mix
1 tbsp Country Range Vegetable Oil
1 onion, peeled and chopped
1.35kg minced lamb
400g Country Range Chopped Tomatoes
2 tbsp Worcestershire Sauce
2 tbsp Country Range Tomato Puree
pinch Country Range Mixed Herbs
50g Country Range Butter
172g Country Range Mature Cheddar Cheese, grated
salt and pepper to taste

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Heat the oil and sauté the onion until soft. Add the minced lamb and fry until brown.
  2. Add the tomatoes, Worcestershire Sauce, tomato puree and mixed herbs. Season with salt and pepper.
  3. Simmer for 15 minutes then transfer the meat mixture to an ovenproof dish.
  4. Place the pastry mix into a mixing bowl. Rub in the butter then stir in the grated cheese.
  5. Spinkle the crumble topping over the meat mixture and bake for 30 minutes until evenly browned.
  • 1 hr 10 mins
  • 03-Apr
  • Dessert
View full recipe

Ingredients

6-8 pears
275ml good quality red wine
25g Country Range Unsalted Butter
75g light demerara sugar
1 tsp Country Range Ground Ginger
2 Country Range Cinnamon Sticks
2 Country Range Whole Star Anise
1 tsp Country Range Whole Pimento
6 Country Range Whole Cloves
3 Country Range Cardamom Pods
Cardamom Cream
275ml double cream
½ tsp Country Range Ground Cardamom
1 tbsp caster sugar

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Peel the pears and cut a thin slices from the bottom of each one so they sit up in a casserole dish.
  2. Pour over the wine and add the whole spices. Cut the butter into cubes and place a cube on top of each pear.
  3. Sprinkle over the sugar, cover with foil or a lid and bake in the oven for 30 minutes.
  4. Remove the dish from the oven and baste the pears with the juice. Return the dish to the oven uncovered for 40 minutes or until the pears are soft.
  5. For the cardamom cream, whisk the double cream until it forms soft peaks. Gently combine the sugar and ground cardamom.
  6. Serve with the warm pears and a drizzle of the juice from the casserole dish.
  • 10-12 mins
  • 35-40 cookies
  • Dessert
View full recipe

Ingredients

100g Country Range Butter
100g demerara sugar
200g golden syrup
1 tsp Country Range Ground Cinnamon
½ tsp Country Range Ground Cloves
1 tsp Country Range Ground Ginger
½ tsp Country Range Ground Nutmeg
½ tsp Country Range Ground Black Pepper
2 tsp Country Range Baking Powder
500g Country Range Baking Powder
1 egg, beaten
Icing and trimmings
250g instant royal icing
food colouring (various colours)
coloured writing incing
silver balls
coloured ribbon or thread

Method

  1. Pre-heat oven to 160°C/325°F/Gas Mark 3. Combine the butter and sugar together in a large bowl. Slowly add the egg and syrup and beat until smooth. Stir in the flour, baking powder and spices and mix thoroughly.
  2. Knead the mixture together to make a smooth dough. On a lightly floured work surface, roll out the dough to a thickness of about 3mm and using Christmas shaped cookie cutters, cut out various shapes and sizes of your choice.
  3. If you wish to hand the biscuits as Christmas tree decorations, make holes at the top of each shape with a skewer to thread ribbon through once cooked.
  4. Arrange the cookies on a baking tray lined with greaseproof paper and bake for 10-12 minutes until pale golden. Leave to harden on the tray for a couple of minutes before placing on a wire rack to cool completely before decorating.
  5. To decorate the cookies, make up the icing according to pack instructions. Divide the icing between different bowls, pour a few drops of each food colouring into the icing and mix well.
  6. Using a piping bag or a teaspoon, ice the cookies and decorate with coloured writing icing and silver balls.
  7. Once the icing has set, thread ribbon through the holes to hang.
  • 40 mins
  • 8
  • Dessert
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Ingredients

500g Country Range Chocolate Muffin Mix
250ml cold water
200g Country Range Butter
400g icing sugar
1 tbsp Country Range Coffee Granules
50ml boiling water
grated chocolate, to garnish

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes. Leave to cool.
  3. Cream the butter and sugar until fluffy. Dissolve the coffee in the boiling water and stir into the mix.
  4. Pipe the icing into swirls on top of the muffins and garnish with grated chocolate.
  • 20 mins
  • 8
  • Dessert
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Ingredients

500g Country Range Mix for Carrot Cake
215ml cold water
50ml Country Range Vegetable Oil
140g carrots, grated
75g Country Range Walnut Pieces
75g Country Range Mixed Dried Fruit
75g Country Range Dried Apricot Halves, roughly chopped
Filling
400g cream cheese
50g icing sugar
Topping
3 tbsp icing sugar
Country Range Lemon Juice
Country Range Walnut Halves
100g Country Range Desiccated Coconut

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Line two 7" sandwich tins with baking parchment.
  2. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed. Add grated carrot and mix on slow speed for 1 minute.
  3. Add a couple of generous handfuls of chopped walnuts, mixed dried fruit and dried apricots.
  4. Divide equally between the tins and bake for 20 minutes until risen and golden brown. Allow to cool.
  5. For the filling, beat the cream cheese with the icing sugar.
  6. When the cake is cooled, sandwich the two layers together with the cream cheese mixture.
  7. For the topping, mix 3 tbsp icing sugar with a little lemon juice until spreading consistency. Spread over the top of the cake. Add the walnut halves.
  8. Finally, lightly toast the dessicated coconut in a dry pan then sprinkle on the top of the cake.
  • 25 mins
  • 20
  • Dessert
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Ingredients

900g Country Range Shortcrust Pastry Mix
75ml Cold water
2 tbsp Country Range Raspberry Jam
Sponge
450g Country Range Sponge Mix
225ml Cold water
Few drops of almond essence
2 tbsp Country Range Flaked Almonds

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters, add 75ml water and mix on a slow speed until a dough is formed. DO NOT OVER MIX.
  2. Roll or press into a shallow, greased tin 25cm x 35cm (10" x 14"). Use a fork on the base. Bake blind for 10-14 minutes.
  3. Spread the jam onto the base.
  4. Place the sponge mix in a bowl fitted with whisk beaters and blend in 225ml water with the almond essence on a slow speed for 1 minute. Scrape down and then mix on a medium speed for a further 4 minutes. Spread evenly over the jam and sprinkle with flak
  5. Place in the oven and bakefor 20-25 minutes until sponge is golden brown.
  • 30 mins
  • 24
  • Dessert
View full recipe

Ingredients

900g Country Range Sponge & Pudding Mix
450ml Cold water
50ml Coffee Essence
425g Icing Sugar
150g Country Range Cooking & Baking
Few drops of vanilla essence
Country Range Cocoa Powder (for dusting)

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the sponge mix in a bowl fitted with whisk beaters. On a slow speed gradually add the water and coffee essence, scrape down. Increase the speed to medium and whisk for a further 4 minutes.
  2. Pour into a greased lines tin 25cm x 35cm (10" x 14") and bake for 25-35 minutes until golden brown. Leave to cool.
  3. Beat the margarine, icing sugar and vanilla essence together. Spread over the cool sponge and dust with cocoa powder.
  • 30 mins
  • 10
  • Dessert
View full recipe

Ingredients

675g Country Range Chocolate Sponge Mix
325ml cold water
25g Country Range Plain Flour
175g dark chocolate chips
350g chocolate fudge topping
275ml milk or single cream

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Blend in the water on a slow speed for 1 minute, scrape down and mix on medium for 5 minutes.
  2. Coat the chocolate chips in the flour and then fold into the mix.
  3. Using an ice cream scoop, portion the mix into 10 greased pudding moulds.
  4. Cover with a piece of pleated foil and steam for 20-30 minutes in a Combi steamer or bake in the oven for 40-45 minutes.
  5. To make the sauce, gently warm the chocolate fudge topping with milk or cream.
  • 25 mins
  • 12
  • Dessert
View full recipe

Ingredients

450g Country Range Chocolate Sponge Mix
225ml cold water
raspberry compote
Country Range RTS Custard
Country Range Whipping Cream, whipped
grated chocolate
Country Range Glacé Cherries
Country Range Vanilla Ice Cream

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Blend in the water on slow speed for 1 minute, scrape down and mix on medium for 5 minutes. Pour into a shallow greased tin 25cm x 35cm (10" x 14") and bake for approximately 35 minutes.
  2. Once cooled, cut the sponge into fingers and place in the bottom of a sundae glass.
  3. Spoon the raspberry compote on top of the sponge.
  4. Pipe or spoon the custard, layering it on top of the compote.
  5. Spoon a ball of vanilla ice cream on top of the custard then repeat the process.
  6. Pipe the whipped cream onto the ice cream and top with a glacé cherry.
  • 20 mins
  • 12
  • Dessert
View full recipe

Ingredients

675g Country Range Crumble Mix
350g Country Range Solid Pack Apples
500g blueberries
100g Muscovado sugar
500g Mascarpone cheese
300g natural yoghurt
1 lemon (zest only)

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the apples in a large ovenproof dish.
  2. Scatter over the blueberries and stir in the sugar.
  3. Spoon over the Mascarpone cheese.
  4. Mix the crumble mix with the natural yoghurt and lemon zest. Spoon this cobbler mix over the cheese.
  5. Bake in the oven for 20 minutes until golden brown.
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