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Ingredients

4 plump free range chicken breasts

175g Cumberland sausage meat

150g Cumbrian air dried ham (Parma or other usual suspect will do)

4 halves of sun dried tomatoes

8 basil leaves

1 tbsp olive oil

Juice of half a lemon

Sea salt flakes and black pepper

500g potatoes grates

1/2 onion, grated

50g melted butter

Method

  1. Take the chicken breast and cut a pocket into it. Skin the sausages and stuff a quarter of the meat into the pocket, then press in two basil leaves and half a sundried tomato.
  2. Season with sea salt flakes and black pepper then place on a couple of pieces of air dried ham. The two sheets of ham should be placed side by side to make a sheet.
  3. Place the stuffed chicken breast onto the edge closest to you. Drizzle some oil on top, season and give it a twist of lemon juice.
  4. Roll the chicken in its ham blanket to form a neat roll. Place in a tin foil parcel. Repeat till you have four lovely tucked up rolls. Seal the parcel shut then bake in a pre heated oven for about 30 minutes.
  5. While this is happening make your rosti. Combine the grated raw onion and potato, season well. Place this in a tea towel and squeeze out all the moisture.
  6. Divide the mixture into four and in a lightly oiled frying pan, pack each quarter into a lightly greased chef's ring.
  7. Cook slowly for about 10 minutes on one side until golden brown then turn over and cook till both sides are golden.
  8. Serve the chicken parcel on a rosti cake and use the juices as gravy. Serve with a simple green salad on the side, with a little olive oil and balsamic vinegar if you wish.
  • 40 mins
  • 4
  • Dessert
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Ingredients

3 sheets of filo pastry

250g Country Range Bramley Apple Filling

30g Country Range Sultanas

Good pinch of Country Range Ground Cinnamon

1/2 ltr milk

200g caster sugar

2 heaped tbsp Country Range Custard Powder

75g Country Range Salted Butter

Method

  1. Mix the apples, sultanas and cinnamon in a bowl.
  2. Place the filo pastry onto a cool worktop and brush with melted butter then place another sheet on top.
  3. Place the apple mixture onto one side of the filo pastry and roll up into a roulade. Brush with melted butter and place into a hot oven (175°) for 40 minutes.
  4. Whilst baking, make the custard by dissolving a little milk with the custard powder and sugar. Warm the rest of the milk and pour onto the custard powder mix, stirring continuously until it thickens.
  5. Remove the strudel from the oven, slice into pieces, sprinkle with icing sugar and serve with custard.
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Ingredients

4 red bream fillets (175g per portion)

3 large baking potatoes, peeled and cut into small pieces

Country Range Extra Virgin Olive Oil

1 green pepper, cut into small pieces

1 red pepper, cut into small pieces

1 yellow pepper, cut into small pieces

Zest of one lemon

1tsp Country Range Garlic Puree

Seasoning

Method

  1. Place the potatoes into boiling salted water and cook until soft, drain and mash. When smooth, add for dessertspoons of Country Range Extra Virgin Olive Oil and season.
  2. Next, place some oil into a hot pan and when hot, seal the fish for 3-4 minutes on both sides.
  3. Add the pieces of pepper into the pan and cook until soft,
  4. Place the olive oil mash onto a gentle heat and grate in the lemon zest and garlic.
  5. Place the peppers and fish on top of each other and add a scoop of the mash. To finish drizzle with olive oil.
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Ingredients

150g Country Range Unsalted Butter, softened

1 tsp vanilla extract

280g icing sugar

1-2 tbsp milk

Method

  1. Beat the butter and vanilla extract until soft and pale. Gradually sift in the icing sugar, beating well after each addition. Beat in the milk to give a softer consistency for piping.
  2. To colour, use a cocktail stick to add a tiny amount of food colouring.
  3. Flavour variations Chocolate - beat in 2 tbsp Country Range Cocoa Powder mixed to a paste with a little hot water or 115g melted chocolate. Lemon or orange - beat in the finely grated rind of one large lemon or orange and omit the milk. Coffee - replace the milk with 1-2 tbsp of cold dtrong black coffee or 1 tbsp coffee with chicory essence. Caramel - beat in 1-2 tbsp dulce de leche (caramel sauce).
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Ingredients

50g Country Range Sundried Tomatoes

50g Country Range Prawns (defrosted)

50g Parmesan cheese, grated

Country Range Green Pesto

100g risotto rice

half an onion, finely chopped

splash of Country Range Extra Virgin Olive Oil

2ltrs fish stock

1 clove garlic, finely chopped

Method

  1. Fry the finely chopped onion in a pan with a splash of oil for 3-4 minutes. Add the rice for 1-2 minutes, coating the rice in the oil.
  2. Add the garlic and the stock at a little at a time on a gentle heat. This takes 14-18 minutes to cook.
  3. When the rice is nearly cooked, add a spoonful of pesto and mix in. Add the cheese and tomatoes and mix again.
  4. Check the seasoning and fold in the defrosted prawns. Warm through.
  5. Place on a plate, sprinkle with Parmesan and serve.
  • 10 minutes
  • 10
  • Starter
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Ingredients

150g Country Range Thick Chicken Soup Mix

3 pts cold water

1 small red chilli

2 cloves garlic

100g sweetcorn

100g wild rice, cooked

lime wedges for garnish

Method

  1. Add sufficient cold water to the soup to make a smooth paste, blend in the remaining cold water and bring to the boil.
  2. Reduce the heat, cover the pan and simmer gently for 5 minutes, stirring occasionally.
  3. Finely dice the chilli, removing the seeds, and crush the garlic. Heat a small amount of oil in a pan and fry gently for 2 minutes.
  4. Stir in the soup with the sweetcorn and rice, heat thoroughly.
  • 10 minutes
  • 10
  • Starter
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Ingredients

150g Country Range Thick Chicken Soup Mix

3 pts cold water

100g Country Range Broccoli

100g Stilton, cut in to small cubes

Method

  1. Add sufficient cold water to the soup to make a smooth paste, blend in the remaining cold water and bring to the boil.
  2. Reduce the heat, cover the pan and simmer gently for 5 minutes, stirring occasionally.
  3. Cut the broccoli into small florettes and cook in boiling salted water for 6 minutes, drain well.
  4. Stir into the cooked soup.
  5. Serve in warmed bowls and garnish with cubed Stilton pieces.
  6. Serve with granary and walnut or sunflower seed bread.
  • 15 minutes
  • 10
  • Starter
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Ingredients

150g Country Range Thick Chicken Soup Mix

3 pts cold water

1/4 tsp Country Range Chinese Five Spice

200g Country Range Sweetcorn

100g beansprouts, washed

100g spring onions, sliced

50g radishes, 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. Simmer for 10 minutes stirring occasionally.
  2. Add all remaining ingredients to the soup and simmer for 5 minutes.
  • 15 minutes
  • 10
  • Starter
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Ingredients

150g Country Range Thick Chicken Soup Mix

3 pts cold water

150g Country Range Sliced Mushrooms

225g Country Range Sweetcorn

Method

  1. Add sufficient cold water to the soup mix to make a smooth paste, add the remaining cold water and bring to the boil.
  2. Add the mushrooms and sweetcorn. Simmer gently for 15 minutes.
  • 20 minutes
  • 10
  • Starter
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Ingredients

1 onion, chopped

4 cloves of garlic, crushed

150g Country Range Tomato Soup Mix

3 pts cold water

1/2 cucumber, peeled and diced

1 green pepper, diced

2 tbsp Country Range Tomato Paste

2 tbsp parsley, chopped

1 lemon, juice only

Method

  1. Sauté the onion and garlic in a little oil until soft.
  2. Add sufficient cold water to the soup mix to make a smooth paste, add the remaining cold water. Add the onion and garlic and bring to the boil. Simmer gently for 10 minutes stirring occasionally. Leave to cool.
  3. Add all the remaining ingredients and liquidize to a smooth purée.
  4. Season to taste and chill for 3-4 hours.
  • 15 minutes
  • 10
  • Starter
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Ingredients

150g Country Range Tomato Soup Mix

3 pts cold water

1 red pepper

1 yellow pepper

2 tbsp chopped basil

150ml single cream

chopped basil and single cream for garnish

Method

  1. Place the peppers into a very hot oven 240°C/475°F/Gas Mark 9 and roast until the skins are charred black. Place the peppers into a polythene bag and seal the top, leave for 10 minutes.
  2. Take the peppers from the bag and remove the blackened skin. Cut in half and remove the seeds then cut the peppers into thin strips. Save any liquid from the inside of the peppers as this can be addded to the soup for extra flavour.
  3. Add sufficient cold water to the soup mix to make a smooth paste, add remaining water and bring to the boil. Cover and simmer for 15 minutes.
  4. Add peppers, juice and half the chopped basil, bring back to the boil for a few seconds. Add a swirl of single cream and serve.
  • 10 minutes
  • 10
  • Starter
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Ingredients

150g Country Range Tomato Soup Mix

3 pts cold water

25g Country Range Butter

1 tbsp Country Range Chilli Powder

225g Country Range Pasta Shells, cooked

150g Country Range Sweetcorn

chopped parsley for garnish

Method

  1. Melt the butter and fry the chilli powder for 2 minutes to develop the flavour.
  2. In a large pan, add sufficient water to the tomato soup mix to make a smooth paste. Add the chilli mixture and blend in the remaining cold water.
  3. Bring to the boil, reduce the heat and simmer gently for 5 minutes stirring occasionally.
  4. Stir in the pasta shells and sweetcorn and reheat.
  5. Serve in deep warm bowls garnished with chopped parsley.
  • 20 minutes
  • 10
  • Starter
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Ingredients

150g Country Range Tomato Soup Mix

3 pts cold water

100g Country Range Red Lentils

1 tbsp thyme, chopped

crispy strips of bacon to garnish

Method

  1. Mix sufficient water with the tomato soup mix to make a smooth paste, blend in the remaining cold water, lentils and thyme.
  2. Bring to the boil, reduce the heat and simmer gently for 20 minutes until the lentils have softened. Stir occasionally to prevent sticking.
  3. Serve hot, in deep bowls garnished with crispy bacon.
  • 20 minutes
  • 10
  • Starter
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Ingredients

175g Country Range Leek Soup Mix

3 pts cold water

100g  cooked bacon, finely diced 

small toasted croutons to garnish

Method

  1. Add sufficient cold water to the soup mix to make a smooth paste, add remaining cold water and bring to the boil.
  2. Simmer gently for 10 minutes stirring occasionally. Add the bacon pieces and heat through.
  • 20 minutes
  • 10
  • Starter
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Ingredients

150g Country Range Leek Soup Mix

3 pts cold water

50g Country Range Butter

1 large onion, chopped

100g mashed potato

150ml single cream

pinch of Country Range Ground Nutmeg

Method

  1. Add sufficient water to the soup mix to make a smooth paste. Add the remaining cold water and bring to the boil. Cover the pan and simmer gently for 15 minutes, stirring occasionally. Allow to cool.
  2. Fry the onion in the butter until softened.
  3. Gradually whisk the soup into the mashed potato.
  4. Add the onion, cream and nutmeg. Liquidize.
  5. Chill for 3-4 hours prior to serving.
  • 30 minutes
  • 10
  • Starter
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Ingredients

150g Country Range Leek Soup Mix

3 pts cold water

225g cooked smoked haddock

150g cooked diced potato

chopped parsley for garnish

Method

  1. Put the soup powder into a saucepan and add a small amount of cold water and mix to a smooth paste. Add the remaining cold water, place on the stove and gradually bring to the boil stirring continually.
  2. Add the cooked flaked smoked haddock and cooked potato.
  3. Serve hot, garnished with chopped parsley.
  • 20 minutes
  • 10
  • Starter
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Ingredients

150g Country Range Leek Soup Mix

3 pts cold water

225g potato, peeled and cubed

25g parsley, chopped

Method

  1. Add sufficient cold water to the soup mix to make a smooth paste, then add the remaining cold water.
  2. Add the potato, cover and bring to the boil and simmer for 20 minutes.
  3. Scatter chopped parsley on top before serving.
  • 20 minutes
  • 10
  • Starter
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Ingredients

75g Country Range Thick Chicken Soup Mix

75g Country Range Leek Soup Mix

3 pts cold water

8 slices of Country Range Sliced White Bread, defrosted and crusts removed

100g Country Range Butter

450g cooked chicken, shredded

225g Country Range Long Grain Rice, cooked

Method

  1. Place the soup mixes in a saucepan. Add sufficient cold water from the measured amount to make a smooth paste, and then add the remaining cold water. Cover and bring to the boil.
  2. Reduce the heat and simmer gently for 15 minutes stirring occasionally.
  3. Cut bread into cubes and fry in most of the butter to make croutons.
  4. Stir the remaining butter into the soup with the chicken and rice. Heat thoroughly.
  5. Serve soup with croutons on top.
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