• 3 hrs
  • 15
  • Dessert
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Ingredients

Roly Poly
450g Country Range Self Raising Flour
2 tsp Country Range Baking Powder
300g Country Range Cooking Salt
150g caster sugar
Damson Jam
200g damsons
1 lemon (juice only)
400g jam sugar
Damson Parfait
6 egg whites
250g sugar
200ml Country Range Whipping Cream
200g damsons
100ml water
Crème Anglaise
6 egg yolks
50g sugar
520ml Country Range Whipping Cream
2 Country Range Vanilla Pods

Method

  1. For the roly poly, mix all the ingredients together to form a dough. Let the pastry rest for 1 hour then roll out to about the thickness of a £1 coin.
  2. For the jam, put all the jam ingredients into a sterilised jam pan and slowly bring to the boil. Simmer for 10 minutes then remove from the heat and allow to cool. Once cooled, spread the jam onto the pastry and roll up.
  3. Put the roly poly into a tin 20cm x 20cm and steam for 3 hours.
  4. For the parfait, boil the damsons in water until soft, then blend into a purée.
  5. Whip the egg whites, adding the sugar to form a meringue. Fold in the cream and damson purée then freeze for 2 hours before serving.
  6. For the crème anglaise, mix the egg yolks and sugar in a bowl. Heat the cream and vanilla pods slowly over a low heat then pour over the yolks. Return to the pan and cook on a low heat for 2 minutes until thick.
  7. Pour into a bowl with a slice of the roly poly.
  • 4 hrs 30 mins
  • 4
  • Main
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Ingredients

2ltrs Country Range Vegetable Bouillon (made up)
500g ham shank
1 small leek, blanched and refreshed in cold water
2 small carrots, peeled and cut into large batons, blanched and refreshed in cold water
1 tbsp Country Range Whole Black Mustard Seed
salt and pepper to taste
Piccalilli
4 tsp Country Range English Mustard
8 tsp Country Range White Wine Vinegar
75g caster sugar
30g Country Range Gherkins, finely chopped
2 tsp Country Range Whole Black Mustard Seed
1 onion, peeled and finely chopped
75g raw cauliflower pieces
splash of olive oil

Method

  1. Using the green part of the blanched leek, line a mould.
  2. Place the ham into the stock and braise for four hours until the meat falls away from the bone.
  3. Remove the ham from the stock and flake the meat into a bowl. Add the mustard seeds and check the seasoning.
  4. Place the ham and mustard seed mixture into the leek-lined mould. Press down then add the carrots and leek randomly on top of the ham. Repeat the layers, pressing down firmly each time.
  5. Cover the mould with cling film and place in the fridge with weights on top. Leave to chill for 24 hours.
  6. For the piccalilli, place a splash of olive oil into a pan and cook the onion until soft. Add the cauliflower and the rest of the ingredients. Heat and cook until the vegetables are soft but leaving the cauliflower with a slight bite.
  7. Using a sharp knife, slice the ham terrine and serve with the piccalilli. Garnish with watercress.
  • 45 mins
  • 2
  • Main
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Ingredients

2 x 200g chicken breasts
75g Country Range Lentils, soaked and then braised
1ltr Country Range Chicken Bouillon (made up)
splash of olive oil
Spiced Rub
1 pinch Country Range Celery Salt
1 pinch Country Range Curry Powder
1 pinch Country Range Ground Ginger
1 pinch Country Range Garam Masala
salt and pepper to taste
splash of olive oil

Method

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. To make the rub, simply mix all of the rub ingredients together.
  3. Lightly brush the chicken breast with olive oil. Spread the rub over the oiled side of the chicken and leave to one side.
  4. Heat the stock then reduce down until slightly thicker, add the lentils and simmer. Season to taste and leave to keep warm.
  5. Place a splash of olive oil into a pan andwhen hot, add the chicken breast. Seal until golden brown then place into the oven for 10-14 minutes.
  6. Spoon the lentils into a bowl, cut the chicken in half and place on top. Serve with a vegetable of your choice.
  • 3 hrs
  • 4
  • Main
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Ingredients

750g chuck steak, diced
50g Country Range Plain Flour
50g Country Range Tomato Paste
2 tsp Country Range Dried Thyme
2 tsp Country Range Dried Rosemary
1 ½ltrs Country Range Beef Bouillon (made up)
1 large carrot, peeled and diced
8 medium shallots, peeled
500ml red wine
75g Country Range Suet Pastry Mix
75g Country Range Plain Flour
cold water to bind
splash of olive oil

Method

  1. Pre-heat the oven to 170°C/325°F/Gas Mark 5.
  2. Place a splash of olive oil into a a hot pan, add the steak and seal until golden brown. Remove the meat and place into an ovenproof dish.
  3. Place the pan back onto the heat with the juices and add the flour to form a roux. Cook for 3-4 minutes then add the tomato paste. Cook for a further 3-4 minutes then add the stock, wine and herbs and bring to the boil. Simmer for 10 minutes.
  4. Pour the sauce over the meat, add the shallots and diced carrot, season then cover with a lid and place into the oven for 2 1/2 hours.
  5. For the dumplings, mix the flour and suet mix with a little water to a sticky dough. Cover and leave to one side.
  6. Remove the stew from the oven. Roll the dumplings into medium-sized balls and place on top of the stew. Place the dish back into the oven for a further 30 minutes then remove and serve.
  • 2-3 hrs
  • 4
  • Main
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Ingredients

1 ½ltrs Country Range Beef Bouillon (made up)
2 tsp Country Range Tomato Paste
1 tsp Country Range Dried Thyme
1 tsp Country Range Garlic Purée
850g dice beef
50g Country Range Plain Flour
250g Country Range Suet Pastry Mix
125g Country Range Plain Flour
cold water, to bind
500ml red wine
splash of olive oil
salt and pepper to taste

Method

  1. Add a splash of olive oil to a hot pan and seal the beef on a high heat. When golden brown, remove from the heat and leave to one side.
  2. Add the flour to the pan to form a roux, cook for 3-4 minutes until sandy coloured, then add the tomato paste and cook for a further 5-6 minutes.
  3. Add the red wine a little at a time, mixing until smooth, then add the garlic and thyme.
  4. Place the beef back into the sauce and leave to simmer.
  5. For the suet pastry, mix the suet mix, flour and seasoning together with a little water to form a pastry.
  6. Roll out the pastry to fit pudding moulds. Line the moulds and fill with the beef. Top up with sauce and allow to cool.
  7. Cover with a pastry top and place into a pan of boiling water. Steam with the lid on for 2-3 hours. Remove from the boiling water and allow to stand.
  8. Turn onto the plate and open up. Serve with vegetables and gravy.
  • 40 mins
  • 4
  • Main
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Ingredients

Herb Breadcrumbs
4 Country Range White Dinner Rolls, stale
50g Country Range Dried Parsley
1 tsp Country Range Garlic Purée
splash of olive oil
Red Pepper Coulis
4 tbsp white wine
4 tbsp Country Range White Wine Vinegar
10g caster sugar
4 red peppers, roasted and chopped
400ml fish bouillon
salt and pepper to taste
Salmon Fillet
4 x 180g salmon fillets
60g Country Range Butter
½ lemon
splash of olive oil

Method

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. For the breadcrumbs, place all the ingredients into a blender and blend to a fine crumb.
  3. For the red pepper coulis, place the white wine and white wine vinegar into a pan, bring to the boil and reduce by half. Add the sugar and fish stock and bring to the boil. Add the chopped, roasted peppers then blend together until smooth. Season then leave to one side, keeping warm.
  4. For the salmon fillet, place a splash of olive oil into a pan. When hot, seal the salmon on both sides until golden brown. Remove from the pan and brush with butter. Squeeze lemon juice over all the pieces.
  5. Spread the herb breadcrumbs over the salmon and bake for 8 minutes.
  6. Spread the coulis onto a plate with the salmon on top and serve with asparagus or micro vegetables.
  • 15 mins
  • 4
  • Main
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Ingredients

75g Country Range Prawns
10g Country Range Smoked Paprika
3 sprigs of fresh coriander, chopped
25g creme fraiche
Blini
3 tbsp Country Range Plain Flour
1 egg
1 egg yolk
3 tbsp cream
50g Country Range Butter
salt and pepper, to season
25g Country Range Sundried Tomatoes, chopped
Citrus Dressing
1 orange, juice only
1 pink grapefruit, juice only
1 lemon, juice only
½ shallot, peeled and sliced
1 clove of garlic
1 sprig of fresh thyme
1 tbsp sugar
25g Country Range English Mustard
salt and pepper, to season
150ml Country Range Vegetable Oil

Method

  1. For the blini, place the flour, egg and cream in a food processor and blitz until smooth.
  2. Place the butter in a pan and place over heat until nutty brown. Add to the mixture and season with salt and pepper. Add the chopped sundried tomatoes.
  3. Add a trickle of oil to a non-stick frying pan. Once hot, place a tablespoon of the mixture into the pan and leave to cook for 3-4 minutes. Once golden, turn over and cook for a further 1-2 minutes. Remove from the pan and leave to cool.
  4. For the citrus dressing, place the citrus juices in a pan with the garlic clove, sliced shallot, thyme and sugar. Place on the heat and reduce by half the amount.
  5. Place the mustard into a medium sized bowl and whisk in the reduced citrus juices. Continue whisking in the vegetable oil and season with salt and pepper.
  6. Squeeze any excess water from the prawns and place in a medium sized bowl. Add the smoked paprika, chopped coriander and creme fraiche and bind together.
  7. Place the blini in the centre of the plate with th prawn mix on top. Garnish around with the citrus dressing and rocket or mixed cress.
  • 30-40 mins
  • 02-Apr
  • Main
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Ingredients

200g Country Range Suet Pastry Mix
90ml cold water
3 tsp Country Range Dried Rosemary
500g stewing steak
2 tbsp Country Range Dried Sliced Onion
1 carrot, roughly chopped
4 tbsp Country Range Button Mushrooms
250ml strong dark ale

Method

  1. Place the suet mix and dried rosemary in a bowl fitted with dough hooks and blend in the water on a slow speed to form a dough. Roll into small dumplings.
  2. Re-hydrate the dried onion in water then fry in a little oil with the stewing steak in an ovenproof casserole dish for around 5 minutes.
  3. Add the carrot and mushrooms and enough of the ale to cover the ingredients.
  4. Place the dumplings on the surface of the stew.
  5. Simmer for 30-40 minutes until the dumplings are steamed and the meat is tender.
  • 15 mins
  • 2
  • Main
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Ingredients

150g Country Range North Atlantic Prawns
200g Country Range Basmati Rice
1 tbsp Country Range Vegetable Oil
2 tbsp Country Range Dried Sliced Onions
1 green pepper, finely chopped
2 tsp Country Range Tandoori Spice
300ml cold water

Method

  1. Gently fry the basmati rice in a saucepan with the dried onion and tandoori mix.
  2. Add the prawns, water and green pepper.
  3. Bring to the boil and simmer for 15 minutes until the rice is cooked.
  • 20 mins
  • 2
  • Main
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Ingredients

4 Country Range Pork Sausages
3 eggs
115g Country Range Self Raising Flour
50ml milk
fresh rosemary

Method

  1. To make the batter, beat the eggs then incorporate the milk/ Put the flour in a bowl, make a well for the egg mix and slowly mix in the flour.
  2. Cook the sausages.
  3. Pre-heat oven to 220°C/425°F/Gas Mark 7. Heat a little oil in a small tin.
  4. When hot, put the sausages into the tin and pour the batter mix on top. Add the fresh rosemary. Cook for 20 minutes until the batter is puffed and golden.
  5. Serve with vegetables and gravy.
  • 15-20 mins
  • 02-Mar
  • Main
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Ingredients

2 handfuls of Country Range Long Spaghetti
450g minced beef
4 tbsp Country Range Button Mushrooms
270g Country Range Bolognese Sauce
fresh basil, to garnish

Method

  1. Cook the pasta until soft/al dente.
  2. Fry the minced beef, add the mushrooms then cover generously with the bolognese sauce.
  3. Stir the pasta into the sauce and serve with fresh basil and garlic bread.
  • 15-20 mins
  • 4
  • Main
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Ingredients

200g Country Range Pasta Spirals
50ml Country Range Green Pesto
50g Country Range Sundried Tomatoes, roughly chopped
1 tbsp Country Range Pine Nuts
parmesan cheese and fresh herbs, to garnish

Method

  1. Cook the pasta until soft/al dente.
  2. Spoon over enough pesto to cover generously.
  3. Lightly toast the pine nuts in a dry pan then add to the pasta along with the sundried tomatoes.
  4. Garnish with parmesan cheese and fresh herbs.
  • 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.
  • 30 mins
  • 4
  • Dessert
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Ingredients

175g caster sugar
750ml sweet white wine
1 pinch Country Range Saffron Strands
8 small pears (or 4 large pears), peeled with stalks left on
1 Country Range Cardamom Pod, split lengthways
1 lemon (juice and zest)
Country Range Vanilla Ice Cream to serve

Method

  1. Dissolve the sugar in the wine with the saffron in a small pan. Bring to the boil and simmer for 2-3 minutes. Add the pears to the pan and coat them with the liquid. Add the remaining ingredients and simmer gently, spooning the liquid over the pears from time to time until the pears become tender, around 20-25 minutes. Remove the pears and transfer to a serving bowl.
  2. Next, vigorously boil the poaching liquid until it has reduced by half and is thick and syrupy.
  3. When the syrup has cooled, pour over the pears and serve with vanilla ice cream.
  • 30 mins
  • 10
  • Dessert
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Ingredients

325g Country Range Crumble Mix
225g Country Range All Purpose Pastry Mix
225g plain cookie mix
150ml cold water
400g Country Range Solid Pack Apples, sliced

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the cookie and pastry mixes into a bowl fitted with whisk beaters. Add the water and mix on slow speed until a dough is formed.
  2. Roll the dough out and press into a lightly greased tin 25cm x 20cm (10" x 8"). Top with apple slices.
  3. Sprinkle with crumble mix and bake for abour 25-30 minutes until golden brown.
  • 1 hr 15 mins
  • 20
  • Dessert
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Ingredients

500g Country Range Suet Pastry Mix
225ml cold water
100g Country Range Raspberry Jam
100g Country Range Glacé Cherries, finely chopped

Method

  1. Place the suet mix in a bowl fitted with dough hooks and blend in the water on a slow speed to form a dough.
  2. Roll out the dough, spread with raspberry jam and chopped cherries then roll up.
  3. Place in a greased sleeve tin and steam for 1 hour and 15 minutes.
  • 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
View full recipe

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.
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