• 25-30 mins
  • 4
  • Main
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Ingredients

800g floury potatoes (Desiree/Maris Piper)
550g undyed smoked haddock
200g salmon fillet
725ml milk
2 Country Range Bay Leaves
12 Country Range Whole Black Peppercorns
125g Country Range Butter
75g Country Range Plain Flour
½ tsp Country Range Ground Nutmeg
1 tbsp Country Range Dried Parsley
1 tbsp Country Range Freeze Dried Chive Rings
Rustic Pea Puree
300g Country Range Garden Peas (frozen)
200ml double cream
½ tsp Country Range Coarse Ground Black Pepper
2 tbsp Country Range Whole Fennel
salt and pepper to taste

Method

  1. Peel the potatoes and cut into even sized chunks. Place in a pan with sufficient water, cover and cook for 15-20 minutes or until soft.
  2. Whilst the potatoes are cooking, lay the fish in a large frying pan and pour over sufficient milk to cover. Place the bay leaves and the peppercorns in the milk, cover and bring to the boil. Simmer gently for 8-10 minutes until the fish flakes apart. D
  3. For the sauce, melt 75g butter in a pan over a low heat. Add the flour and whisk together. Cook for 2 minutes, stirring constantly then carefully whisk in the reserved liquid and further milk to make a creamy sauce. Season and add the ground nutmeg.
  4. Prepare the fish by removing any skin and bones. Place in a large pie dish and gently break up the fish. Pour over the sauce and allow to cool for 5-10 minutes.
  5. Pre-heat oven to 200°C/400°F/Gas Mark 6. Drain the potatoes and mash with 50g of butter and a little milk. Add the dried herbs and mix well. Spoon the mash over the fish and sauce and spread carefully. Bake in the oven for 25-30 minutes.
  6. For the pea puree, place the peas in a pan with 100ml water. Bring to the boil and simmer for 5-6 minutes. Drain then add the seasoning and cream. Mix well. Crush with a potato masher and cook for a further 3-4 minutes.
  • 25 mins
  • 4
  • Main
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Ingredients

450g Country Range Shortcrust Pastry Mix
100ml cold water
2 chicken breasts
250g Country Range Sweetcorn
50g Country Range Béchamel Sauce Mix
300ml cold water
1 egg, for glaze

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Slice the chicken breast. Fry in a little oil in a deep pan.
  2. Make up the béchamel sauce to pack instructions.
  3. Add the sweetcorn and the béchamel sauce to the chicken and simmer for 10 minutes. Transfer the mixture to a pie dish.
  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.
  5. Roll out the pastry to the size of the pie dish, place on top of the dish, brush the top with beaten egg and bake for 25 minutes until golden on top.
  • 30-40 mins
  • 04-Jun
  • Main
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Ingredients

450g minced beef
3 tbsp Country Range Dried Sliced Onions
500g Country Range Chopped Tomatoes
50g Country Range Béchamel Sauce Mix
300ml cold water
Country Range Lasagne Sheets
Country Range Grated Cheddar
salt and pepper to taste

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 beef.
  2. Season with salt and pepper then add the chopped tomatoes and simmer for 10 minutes.
  3. Make up the béchamel sauce to pack instructions.
  4. Cover the bottom of an ovenproof dish with a third of the mince and a layer of lasagne sheets. Repeat twice.
  5. Top with a final layer of lasagne sheets. Pour over the béchamel sauce and sprinkle the grated cheddar on top. Bake for 30-40 minutes until the cheese is golden and bubbling.
  • 20 mins
  • 02-Mar
  • Main
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Ingredients

400g Country Range Macaroni
50g Country Range Béchamel Sauce Mix
300ml cold water
1 tbsp Country Range Wholegrain Mustard
Country Range Grated Cheddar

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Cook the macaroni until soft/al dente.
  2. Make up the béchamel sauce to pack instructions. Stir in the wholegrain mustard.
  3. Mix the pasta into the sauce and transfer to an ovenproof dish.
  4. Top with grated cheddar and bake for 20 minutes until golden.
  • 20 mins
  • 4
  • Main
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Ingredients

Spiced Rice
250g Country Range Long Grain Rice
400ml boiling water
1 tbsp Country Range Vegetable Oil
1″ Country Range Cinnamon Stick
1 Country Range Bay Leaf
1 tsp Country Range Cumin Seeds
1 tsp Country Range Fennel Seeds
4 Country Range Cloves
4 Country Range Cardamom Pods
½ tsp Country Range Turmeric
pinch of salt
4 sprigs of fresh coriander leaf, chopped
Harissa Spiced Marinade
250g long red chillies
3 tbsp Country Range Whole Caraway Seeds, ground
3 tbsp Country Range Cumin Seeds, ground
4 cloves of garlic
100g roasted bell peppers
2 tbsp Country Range Red Wine Vinegar
4 tbsp Country Range Extra Virgin Olive Oil
2 tsp Country Range Tomato Puree
2 tsp Country Range Paprika
2 tsp sea salt

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4.
  2. For the spiced rice, place all the ingredients, except for the coriander, in a suitable pan. Cover with a lid and bring to the boil. Leave to simmer until the water has evaporated (roughly 15 minutes).
  3. Check the rice is cooked, adding more water to the pan if not. Finish with the chopped coriander.
  4. For the marinade, remove the chilli seeds then place the chillies in a food processor with the sea salt and blitz. Add the spices and garlic and blitz further until smooth.
  5. Add the peppers and red wine vinegar, blitz until smooth then add the olive oil, tomato puree and paprika. Marinate the lamb rumps and leave for at least 6 hours (overnight preferably).
  6. To cook,place a frying pan onto the stove and add a trickle of oil. Once hot, place the rumps into the pan and seal on all sides.
  7. Place in the oven and check after 10 minutes. The rump should be cooked 'medium' by this stage.
  8. Leave for a further 10-15 minutes for cooking further. Once out of the oven, leave to rest for 2-3 minutes, then slice. Serve on the spiced rice.
  • 15-20 mins
  • 4
  • Main
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Ingredients

200g Country Range Basmati Rice
400ml cold water
1 shallot, sliced
1 tsp Country Range Ground Turmeric
1 tsp Country Range Cumin Seeds
1 tsp Country Range Coriander Seeds
1 tsp Country Range Crushed Chillies
1 tsp Country Range Paprika
4 tsp Country Range Salt
100g Country Range Chick Peas
1 red pepper, roasted
25g fresh coriander, chopped
Dressing
1 tbsp Country Range English Mustard
2 tbsp Country Range White Wine Vinegar
4 tbsp Country Range Extra Virgin Olive Oil
1 tsp Country Range Honey
½ tsp Moroccan spice
¼ tsp Country Range Paprika

Method

  1. For the rice, place the rice with the water into a suitable sized pan. Cover and bring to the boil. Simmer until cooked.
  2. After around 10-15 minutes, the water should have evaporated and you should be left with fluffy rice. Once cooked, refresh in cold water to stop the cooking process.
  3. Whilst the rice is cooking, place a pan onto the stove with a little oil. Once hot, place the shallots in the pan. Turn down the heat and allow to sweat gently on the heat for 15 minutes.
  4. Put the spices in with the shallots and allow to cook for a further 10-15 minutes.
  5. Place the chick peas with the shallots and spices in a suitable bowl with the drained rice, roasted peppers and coriander.
  6. For the dressing, place the mustard and honey into a bowl. Whisk in the wine vinegar until incorporated. Slowly whisk in the oil and then add the spices.
  7. Drizzle over the rice salad. Finish with a little natural yoghurt and serve with chicken or fish.
  • 2 hrs
  • 04-Aug
  • Main
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Ingredients

500g minced beef
1 onion, peeled and finely diced
2 cloves of garlic, peeled and crushed
200g Country Range Peeled Plum Tomatoes
50g Country Range Tomato Puree
100g Country Range Red Kidney Beans
2 fresh red chilli peppers, deseeded and finely chopped
½ stick Country Range Cinnamon
tsp Country Range Ground Cumin
1tsp Country Range Ground Coriander
25g Country Range Beef Bouillon Paste
100g Country Range Cocoa Powder
salt and pepper, to season
2 sprigs of fresh coriander, chopped
8 taco shells
Guacamole
2 ripe avocados
½ red chilli pepper, deseeded and finely chopped
1 tbsp lime juice
½ shallot, peeled and finely diced
salt and pepper, to season
1 tomato, deseeded and skinned

Method

  1. Place a tiny amount of oil into a medium sized pan onto the stove and heat. Once hot, place the diced onion, crushed garlic, chilli pepper and spices (not the cocoa powder) into the pan and leave to sweat over a medium heat for roughly 10 minutes, stirring occasionally.
  2. Remove the onion and garlic from the pan, place another tiny amount of oil in the pan and put back on the heat. Once hot, place the minced beef into the pan and cook for 10-15 minutes, stirring to break down the mince.
  3. Once the juices have rendered out of the meat, drain and place back in the pan with the onion mixture.
  4. Place the tomato puree into the pan with the meat mixture and leave to cook for about 5 minutes.
  5. Add the tinned tomatoes, kidney beans, bouillon and cocoa powder and leave to cook under a low heat for 2 hours. Season to taste.
  6. For the guacamole, peel the avocado. Remove the stone from the centre and cut out and discard any brown or black areas. Place in a bowl and crush with a fork.
  7. Dice the deseeded and skinned tomato and mix with the avocado. Add in the shallot, lime juice and chilli pepper. Mix and season with salt and pepper.
  8. Fill taco shells with the chilli and place the guacamole and sour cream on top. Finish with freshly chopped coriander.
  • 15 mins
  • 4
  • Main
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Ingredients

200g Country Range Pasta Spirals
50g Country Range Sundried Tomatoes
50g feta cheese, chopped
1 red pepper
Country Range Extra Virgin Olive Oil
sprig of fresh rosemary
1 clove of garlic
10g parmesan cheese
50ml Country Range Pesto
salt and pepper, to season
fresh basil, to garnish

Method

  1. Pre-heat oven to 160°C/325°F/Gas Mark 3.
  2. Cook the pasta in salted boiling water with a splash of oil for 10-15 minutes then refresh in cold water until cold.
  3. Prick the red pepper with a sharp knife and place onto an ovenproof tray. Splash with oil, add the garlic and rosemary and roll in tin foil. Bake in the oven for 15 minutes then leave to cool in the tin foil.
  4. Once cold, peel the pepper and remove the seeds. Dice into 1cm cubes.
  5. Chop the sundried tomatoes and feta cheese into 1cm cubes and mix with the pasta, peppers, parmesan and pesto.
  6. Season to taste and finish with fresh basil.
  • 25 mins
  • 2
  • Starter
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Ingredients

1 tbsp Country Range Extra Virgin Olive Oil
50g chorizo, finely diced
1 small red onion, finely diced
1 red pepper, deseeded and finely diced
2 tsp Country Range Garlic Powder
½ tsp Country Range Cayenne Pepper
1 tsp Country Range Smoked Paprika
1 tsp Country Range Ground Cumin
1 sachet Country Range Bouquet Garni
400g tin black beans, drained and rinsed
1 lime (juice only)
500ml hot vegetable stock
salt and pepper to taste
flat leaf parsley, roughly chopped, to garnish

Method

  1. Heat the oil in a large saucepan, add the chorizo and sauté until crisp.
  2. Add the onion and cook for 5 minutes until softened.
  3. Add 3/4 of the red pepper, garlic powder, cayenne pepper, smoked paprika, cumin and cook for a further 2 minutes.
  4. Add the bouquet garni sachet, black beans, lime juice and stock and simmer for 15 minutes.
  5. Season to taste. Serve in large bowls with the reserved red pepper and roughly chopped flat leaf parsley to garnish.
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