• 10 mins
  • 10
  • Dessert
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Ingredients

450g Country Range Scone Mix
200ml cold water
225g Country Range Sultanas
milk, for glazing

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the scone mix and sultanas 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.
  • 10-15 mins
  • 10
  • Dessert
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Ingredients

500g Country Range Scone Mix
125ml cold water
100g dried cranberries
1 orange, juice and rind
milk, for glazing

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the scone mix, cranberries and orange rind in a bowl fitted with whisk beaters. Blend in the orange juice and water on a slow speed to form a soft dough. DO NOT OVER MIX.
  2. Roll our the dough on a lightly floured surface to 13mm thickness and cut into rounds using a 5cm cutter.
  3. Place on a greased baking tray and brush with milk.
  4. Bake for 10-15 minutes.
  • 40 mins
  • 10
  • Dessert
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Ingredients

450g Country Range Ginger Sponge Mix
225ml cold water
225g golden syrup

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the sponge mix in a bowl fitted with whisk beaters and blend in the water on slow speed for 30 seconds. Scrape down and mix for 3 minutes on medium speed.
  2. Spread the syrup in the base of a greased deep dish or tin 22.5cm x 22.5cm (9" x 9").
  3. Sprad the sponge over the syrup and bake for 35-40 minutes.
  • 50 mins
  • 16
  • Dessert
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Ingredients

225g Country Range Ginger Sponge Mix
225g Country Range Sponge Mix
225ml cold water
Topping
75g lemon fudge topping mix
25ml boiling water

Method

  1. Pre-heat oven to 170°C/325°F/Gas Mark 3. Place both sponge mixes in a bowl fitted with whisk beaters and blend in the cold water on slow speed for 1 minute. Scrape down and continue mixing for 4 minutes on medium speed.
  2. Pour into a greased and lined loaf 900g (2lb) loaf tin then bake for 50-60 minutes. Leave to cool.
  3. Place the lemon fudge topping mix in a bowl fitted with whisk beaters and blend in the boiling water on slow speed for 1 minute. Scrape down and whisk for a further 2 minutes on high speed.
  4. Spread the topping over the loaf.
  • 15 mins
  • 13
  • Starter
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Ingredients

450g Country Range White Bread & Roll Mix
310ml warm water (30°C/86°F)

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the bread and roll mix in a bowl fitted with dough hooks. Blend in the warm water on a slow speed for 1 minute.
  2. Scrape down and mix on medium speed for a further 6 minutes ensuring the dough is kneaded and stretched thoroughly during mixing.
  3. Cut and shape as required. Cover dough and proved in a warm place until it doubles in size (about 25-40 minutes). Bake for 10-15 minutes until golden brown.
  • 25 mins
  • 12
  • Starter
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Ingredients

500g Country Range White Bread & Roll Mix
325ml warm water (30°C/86°F)
25g fresh basil, finely chopped
100g Country Range Sundried Tomatoes in Olive Oil, drained and roughly chopped
15ml oil from sundried tomatoes

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the bread and roll mix in a bowl fitted with dough hooks. Blend in the warm water on a slow speed for 1 minute, scrape down and continue to mix on medium speed for a further 6 minutes. Add the basil, sundried tomatoes and oil for the last minute of mixing time.
  2. Shape dough into a loaf, twist or plait. Place in a 900g (2lb) loaf tin or on a greased baking tray.
  3. Leave to prove in a warm place until doubled in size.
  4. Bake for 20-25 minutes until golden brown.
  • 27 mins
  • 4
  • Starter
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Ingredients

2 small cauliflowers
1 onion, chopped
2 shallots, finely chopped
75g Country Range Butter
1 tsp Country Range Dried Thyme
2 tsp Country Range Minced Garlic
1 tsp Country Range Dill Tops
2 Country Range Bay Leaves
milk, to cover
1 baguette, sliced
Country Range Extra Virgin Olive Oil
100g Stilton cheese
salt and pepper to taste

Method

  1. Cut out the stalks of the cauliflower and chop into small pieces.
  2. In a large saucepan, gently fry the chopped onion and shallots in the butter with the thyme, garlic and dill.
  3. Add the cauliflower pieces and bay leaves and continue to cook for a further 2 minutes.
  4. Cover with milk and simmer for 20 minutes. Remove a few florets of cauliflower and set aside to use for decoration.
  5. Season the cauliflower mixture to taste and puree to a smooth consistency.
  6. Meanwhile, toast the bread and drizzle with a little oil. Sprinkle with the cheese and grill until golden and bubbling. Serve the soup garnished with the cauliflower florets and stilton croutons on the side.
  • 1 hr 30 mins
  • 10
  • Main
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Ingredients

600g lamb, diced
225g onion, peeled and chopped
325g carrot and swede, peeled and chopped
450g potatoes, peeled and diced
550ml cold water
75g Country Range Gravy Mix

Dumplings
450g Country Range Suet Pastry Mix
225ml cold water

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Dry fry the lamb in a saucepan until brown on all sides. Add the onion and continue to fry for 2-3 minutes.
  2. Add the vegetables and first lot of water, cover the pan, bring to the boil and simmer for about 1 hour or until the lamb is tender.
  3. Mix the gravy mix with a little cold water to form a smooth paste, add to the stew and stir until thickened. Transfer to an ovenproof casserole dish and place in the oven for 1 hour and 30 minutes.
  4. Place the suet mix in a bowl fitted with dough hooks. Add the second lot of water and mix to give a soft dough. Roll into small dumplings.
  5. Place the dumplings on the surface of the stew, cover and cook for the last 10 minutes of cooking time.
  • 20 mins
  • 4
  • Main
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Ingredients

1 courgette
1 yellow pepper
1 red pepper
½ red onion
60g Country Range Thick Vegetable Soup Mix
850ml cold water

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Chop all the vegetables into large chunks, toss in some vegetable oil and bake for 20 minutes until charred.
  2. Pour roasted vegetables into a soup bowl.
  3. Make up the soup mix to pack instructions and pour over the vegetables. Serve with a warmed rustic roll.
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Ingredients

3 tbsp Country Range Scotch Broth Mix
250ml cold water
4 tbsp Country Range Dried Sliced Onion
450g minced lamb
700g potatoes, boiled and mashed

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Re-hydrate the dried onion in water then fry with the minced lamb.
  2. Add the Scotch Broth Mix and 250ml water. Stir and simmer for 15 minutes.
  3. Meanwhile, boil and mash the potatoes.
  4. Put the minced lamb mix into an ovenproof dish, cover with mashed potato and bake until golden on top.
  • 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.
  • 40 mins
  • 4
  • Starter
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Ingredients

20g Country Range Chicken Bouillon Paste
800ml cold water
1 chicken leg
1 shallot, peeled and finely sliced
1 clove of garlic, crushed
1 carrot, peeled and diced
1 stick of celery, diced
50g pearl barley
salt and pepper to taste

Method

  1. Seal the chicken leg in a hot frying pan until golden brown.
  2. Make up the chicken stock as per pack instructions, then move the leg into the stock and braise for 1 1/2 hours until the meat is falling off the bone. Remove the leg from the stock and pick the meat away.
  3. Place a medium sized pan on a medium heat. Once the pan is hot, place a teaspoon of butter in the base and once nutty brown, add the garlic and shallot to sweat.
  4. Add the carrot and celery to the pan and gently sweat all the vegetables together for 5-10 minutes.
  5. Place the pearl barley into the vegetable pan and cover with the chicken stock and chicken leg meat. Simmer for 30 minutes.
  6. Season with salt and pepper and serve with a few celery leaves and some croutons.
  • 30 mins
  • 12
  • Main
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Ingredients

450g Country Range Shortcrust Pastry Mix
100ml cold water
15ml Country Range Vegetable Oil
225g bacon
200g mushrooms, sliced
100g onion, peeled and thinly sliced
325g Country Range Grated Cheddar
850ml hot water
100g Country Range Milk Powder
4 eggs, beaten
1 tsp Country Range Mixed Herbs
1 tsp Country Range Black Pepper

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 and blend in the cold water on a slow speed until a soft dough is formed. DO NOT OVER MIX.
  2. Roll out and use to line a 35cm x 25cm x 2.5cm (14" x 10" x 1") tin. Use a fork on the base and bake blind for 10-14 minutes.
  3. Chop the bacon into small pieces and fry slowly with the onion and mushrooms until soft.
  4. Transfer to the flan case and sprinkle with 225g of the grated cheese.
  5. Whisk the milk powder with the hot water for about 1 minute or until smooth.
  6. Beat together the milk powder, eggs, mixed herbs and black pepper. Pour into the flan case and sprinkle with the remaining cheese.
  7. Bake for 15 minutes or until the filling has set.
  • 10 mins
  • 16
  • Main
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Ingredients

1kg Country Range Pizza Base Mix
620ml warm water
Topping
150ml Country Range Barbecue Sauce
250g chicken breast, diced
1 red onion, sliced
75g Country Range Grated Cheddar

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Place the pizza mix in a bowl fitted with dough hooks, add warm water and mix on slow speed for 5 minutes.
  2. Mould the dough into 16 round balls and let it rest for 5 minutes.
  3. Roll dough out to 15cm rounds, brush cold water around the edges and place on a baking tray lined with silicon paper.
  4. In a large pan, fry the chicken over a medium heat for 5-6 minutes until cooked. Leave to cool.
  5. Once cooled, coat the chicken in 100ml of the barbecue sauce.
  6. Spread the remaining sauce over the rolled out pizza bases, add the chicken, red onion and cheese.
  7. Transfer to a large baking sheet and bake for 8-10 minutes until the crust is crisp and golden. Make sure the chicken is cooked throughout and is piping hot before serving.
  • 15 mins
  • 16
  • Main
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Ingredients

1kg Country Range Pizza Base Mix
620ml warm water
Topping
150ml pizza sauce
250g mozzarella balls, sliced
1 garlic clove, crushed
handful of fresh basil leaves, torn
pinch of Country Range Black Pepper

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Place the pizza mix in a bowl fitted with dough hooks, add warm water and mix on slow speed for 5 minutes.
  2. Mould the dough into 16 round balls and let it rest for 5 minutes.
  3. Roll dough out to 15cm rounds, brush cold water around the edges and place on a baking tray lined with silicon paper.
  4. Evenly spread the pizza sauce over the base leaving a small border around the edge.
  5. On one side of the dough, add the mozzarella, garlic and basil leaves then season with the black pepper.
  6. Enclose the filling by lifting over the other side of the dough. Press the edges firmly together to seal and transfer to a large baking sheet.
  7. Pierce the top of the calzone and bake for 15 minutes until golden brown.
  • 15-20 mins
  • 4
  • Main
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Ingredients

4 salmon fillets
Country Range Blackened Cajun Seasoning
Seasoned Rice
1 tbsp Country Range Extra Virgin Olive Oil
1 onion, finely chopped
2 tbsp Country Range Minced Garlic
1 tbsp Country Range Ground Cumin
1 tbsp Country Range Cayenne Pepper
400g Country Range Long Grain Rice
2 pints Country Range Chicken Bouillon (paste/mix)
400g black eye beans, drained
110g spinach
50g Country Range Butter
1 tbsp Country Range Dried Parsley
1 tbsp Country Range Dried Oregano
Salsa
250g fresh tomatoes
1 small red onion
1 large handful fresh coriander
1 tsp Country Range Crushed Chillies
1 lime (juice only)
salt to taste

Method

  1. For the salsa, finely chop the fresh tomatoes and red onion. Finely chop the fresh coriander and add with the other ingredients to the tomato and onion. Mix well and set aside in the fridge.
  2. For the seasoned rice, heat the oil in a frying pan and fry the onion with the minced garlic until soft. Add the cayenne pepper, rice and stock and bring to the boil. Cover and cook until the rice is tender and the liquid is absorbed. Stir in the beans
  3. For the salmon, pre-heat oven to 200°C/400°F/Gas Mark 6. Lightly oil each salmon fillet and generously sprinkle each one with blackened Cajun seasoning. Place in a foil parcel and bake for 15-18 minutes depending on the size of the fillets. Serve on a bed or rice with the chilled fresh salsa.
  • 8-10 mins
  • 4
  • Main
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Ingredients

50g Country Range Pine Nuts, dry roasted
1 slice white bread, crusts removed
1 lime (juice and zest), plus extra wedges to serve
4 tbsp groundnut oil
2 x 50g sachets of creamed coconut
1 small bunch of fresh coriander
4 skinless and boneless salmon fillets
4 tsp Country Range Crushed Chillies
2 tbsp Country Range Sesame Seeds, toasted
2 tbsp fresh ginger, grated
2 tbsp soy sauce
50ml water
200g pak choi, washed and quartered
4 spring onions, halved on the diagonal
2 Romano peppers, deseeded and quartered
150g asparagus

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the pine nuts and bread into a food processor and blitz to make rough crumbs. Add the lime juice and zest, 2 tbsp groundnut oil, 1 sachet creamed coconut and coriander and blitz until evenly blended. Divide the mixture into 4 and press on top of the salmon fillets.
  2. Place the pak choi, spring onions, peppers and asparagus in a large mixing bowl.
  3. In a separate bowl, mix together the chillies, toasted sesame seeds, ginger, soy sauce, water and remaining creamed coconut then pour over the vegetables. Stir well until evenly coated.
  4. Arrange the vegetables on a shallow baking tray and drizzle any remaining liquid over the top. Place the salmon fillets on top. Roast in the oven for 8-10 minutes until the salmon is just cooked through. Serve with steamed rice and lime wedges.
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