• 30-35 mins
  • 4
  • Main
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Ingredients

2 French trimmed racks of lamb
75g ciabatta breadcrumbs
Harissa Paste
2 tbsp Country Range Crushed Chillies
4 tbsp Country Range Minced Garlic
2 tbsp Country Range Vegetable Oil
2 tbsp Country Range Smoked Paprika
1 tbsp Country Range Ground Cumin
100ml Country Range Extra Virgin Olive Oil
1 orange (juice only)
1 handful fresh coriander leaves
1 tbsp Country Range Dried Parsley
½ tbsp Country Range Dried Mint
Jewelled Cous Cous
200g cous cous
1 small red onion, finely chopped
1 tbsp Harissa paste (as made)
110g fresh pomegranate seeds
Jus
120ml dry red wine
2 tbsp Country Range Cornflour
salt and pepper to taste

Method

  1. For the Harissa paste, gently fry the crushed chillies with the minced garlic in a little oil. Add the smoked paprika and cumin and fry for a further 2 minutes. Allow to cool then blend in a food processor with the olive oil, orange juice and herbs (makes 200ml).
  2. Pre-heat oven to 200°C/400°F/Gas Mark 6. Smear 50ml of the Harissa paste on each rack and then press an equal share of the breadcrumbs onto the paste as evenly as possible.
  3. Line a roasting tray with foil and place the racks crust side up. Place in the oven for 25-30 minutes depending on the size of the racks and how you like the lamb cooked. Remove the lamb from the pan and set aside to rest.
  4. For the jus, deglaze the roasting pan over a high heat with red wine and reduce by half. Add 240ml water and bring to a rapid boil. Dissolve the cornflour and add to the boiling sauce, whisking rapidly. Strain through a fine sieve and keep warm.
  5. For the jewelled cous cous, place the cous cous in a bowl and add 300ml boiling water, cover and set aside for 10 minutes. Gently fry the red onion in a little oil. Mix in the cooked onion, 1 tablespoon of Harissa paste and pomegranate seeds.
  • 15 mins
  • 4
  • Main
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Ingredients

4 lamb fillets
1 tbsp Country Range Vegetable Oil
1 tbsp unsweetened natural yoghurt
3 garlic cloves, peeled and crushed
1 tsp Country Range Crushed Chillies
1 tsp Country Range Smoked Paprika
1 tsp Country Range Ground Cumin
1 tsp Country Range Cumin Seeds
1 tsp Country Range Ground Cinnamon
Spring Green Salad
200g feta cheese, cut into large chunks
200g broad beans (fresh or frozen), cooked, drained and skinned
200g Country Range Whole Green Beans, blanched
1 cucumber, cut into large chunks
12 cherry tomatoes, cut in half
3 spring onions, thinly sliced
1 small handful fresh parsley, chopped
1 tbsp Country Range Dried Mint
Dressing
4 tbsp Country Range Extra Virgin Olive Oil
2 tbsp cider vinegar
½ tsp Country Range Ground Cinnamon
salt and pepper to taste
1 tbsp Country Range Honey (runny)

Method

  1. Mix the vegetable oil with the yoghurt, garlic and spices and coat the lamb. Cover and marinate for 30 minutes.
  2. Pan-fry or barbecue the lamb for 10-15 minutes. Remove from heat, rest and the slice.
  3. Combine all of the salad ingredients in a large bowl. Whisk together the dressing ingredients and gently toss the salad in the dressing. Transfer the salad to a shallow platter and arrange the sliced lamb on top. Serve immediately accompanied with warm wholemeal flatbread.
  • 4 hrs 30 mins
  • approx. 50 slices
  • Main
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Ingredients

2 whole orange, thickly sliced
2 large onions, thickly sliced
5 Country Range Whole Cloves
1 tbsp Country Range Whole Black Peppercorns
2 Country Range Whole Star Anise
5kg unsmoked ham, off the bone
225g Country Range Marmalade
4 tbsp light Muscavado sugar
2 tbsp Country Range Dijon Mustard
1 tsp Country Range Ground Allspice

Method

  1. Pre-heat oven to 160°C/325°F/Gas Mark 3. Place the orange slices, onion slices, cloves, peppercorns and star anise in the bottom of a large roasting tin. Place a trivet on top of the oranges and onions. Sit the ham on the trivet and pour over boiled water into the roasting tin, about 4cm high.
  2. Tightly double layer the ham in foil. Place in the lower half of the oven and bake for 4 hours.
  3. Carefully remove from the oven. Place the ham onto a chopping board and discard the liquid. Peel off the skin leaving a thin layer of fat. Score all over in a diagonal pattern with a knife.
  4. In a saucepan melt the marmalade, sugar, mustard and allspice. Boil for 5 minutes until glossy and thick. Remove from the heat and leave to cool.
  5. Increase the oven temperature to 200°C/400°F/Gas Mark 6. Brush the ham with the glaze then put back in the oven for 20 minutes or until golden brown.
  • 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.
  • 3 hrs minimum
  • 6
  • Main
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Ingredients

6 mackerel fillets (unsmoked), with skin
1 small bunch of fresh dill, roughly chopped, plus extra sprigs to garnish
3 Country Range Bay Leaves
2cm piece horseradish, peeled and thinly sliced
1 small red onion, sliced into rings
150g caster sugar
250ml Country Range White Wine Vinegar
2 tsp Country Range Ground Pimento/Allspice
2 tsp Country Range Mustard Seeds
1 tsp Country Range Whole Caraway Seeds
2 tsp Country Range Whole Black Peppercorns
2 tsp Country Range Whole White Peppercorns
Alioli
pinch of Country Range Saffron Powder
2 tsp Country Range Garlic Granules
2 medium egg yolks
½ lemon (juice only)
150ml Country Range Vegetable Oil

Method

  1. Remove all bones and place mackerel fillets side by side in a deep dish. Scatter with the dill, bay leaves, horseradish and onion. Cover and refrigerate.
  2. Combine 150ml water with sugar, white wine vinegar and spices in a saucepan and stir over a low heat to dissolve the sugar. Bring to the boil, immediately remove from the heat and allow to cool completely.
  3. Pour the cold marinade over the mackerel, cover the dish with cling film and marinate in the fridge for at least 3 hours (preferably overnight) before serving.
  4. For the alioli, put the saffron powder, garlic granules, egg yolks and lemon juice into a food processor. Blend until thick and smooth. With the motor running, slowly trickle in the oil until mixed. Season well.
  5. Drain the mackerel fillets and place on plates with some of the marinated onion rings and garnish with sprigs of dill. Serve with the alioli, a green salad and slices of toasted focaccia.
  • 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.
  • 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.
  • 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.
  • 30-35 mins
  • 10
  • Dessert
View full recipe

Ingredients

450g Country Range Shortcrust Pastry Mix
100ml cold water
225g Country Range Chocolate Sponge Mix
100ml cold water
5 Country Range Pear Halves
icing sugar, for dusting

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. Blend in 100ml water and mix until a soft dough is formed. DO NOT OVER MIX. Leave to rest in a cool place for 10 minutes then roll out and use to line 10cm (10" x 4") tartlet moulds. Bake blind for 10 minutes.
  2. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Mix in 100ml water on a slow speed for 1 minute, scrape down and mix for a further 5 minutes on a medium speed.
  3. Drain the pears, cut in half again and then slice to form a fan.
  4. Pour the chocolate sponge mix over the cooked pastry case and place the sliced pears on top of the sponge mix.
  5. Bake for 20-25 minutes. Leave to cool then dust with icing sugar.
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