• 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.
  • 10 mins
  • 10
  • Dessert
View full recipe

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.
  • 20 mins
  • 4
  • Main
View full recipe

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.
View full recipe

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
View full recipe

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
View full recipe

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
View full recipe

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
View full recipe

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
View full recipe

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
View full recipe

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
View full recipe

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
View full recipe

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.
  • 25 mins
  • 4
  • Main
View full recipe

Ingredients

4 x 200g white fish steaks (swordfish is good)
3 tbsp Country Range Vegetable Oil
1 red onion, finely chopped
2 tsp Country Range Crushed Chillies
2 tsp Country Range Curry Powder
1 tsp Country Range Ground Cumin
2 tsp Country Range Cayenne Pepper
1 lemon (juice and zest)
sea salt
Rustic Bread
125g Country Range Strong White Flour
½ tsp fast action yeast
½ tsp Country Range Vegetable Oil
100ml sparkling water
1 tsp Country Range Whole Black Mustard Seeds
1 tsp Country Range Ground Coriander
salt to taste
Indian Coleslaw
100g cabbage, finely shredded
50g carrot, finely shredded
50g onion, finely shredded
3 tbsp Country Range White Wine Vinegar
½ tsp Country Range Crushed Chillies
½ tsp Country Range Dried Mint
½ tsp Country Range Dried Basil
1 tsp Country Range Garam Masala

Method

  1. Place the fish steaks in a shallow dish. Add the lemon juice and zest. Heat the oil in a pan and sauté the onions until soft. Add the spices and cook for a further 2 minutes. Remove from the heat and add to the fish. Leave to marinate for 1 hour.
  2. For the coleslaw, mix the wine vinegar, sugar and spices together. Add to the shredded vegetables and mix well.
  3. For the bread, pre-heat oven to 220°C/425°F/Gas Mark 7. Mix the flour, yeast, spices and some salt. Add the oil and sparkling water gradually. Knead the soft dough for 4-5 minutes. Cut into 4 pieces and roughly roll to 1/2 inch thick. Let them sit for 5 minutes.
  4. Drizzle the dough with oil and bake for 8-10 minutes until puffy and golden.
  5. Heat a griddle pan and cook the fish steaks for 10 minutes or until cooked thoroughly. Serve together with a salad garnish.
  • 15 mins
  • 4
  • Main
View full recipe

Ingredients

4 salmon steaks
1 tbsp Country Range Vegetable Oil
1 tsp Country Range Pink Peppercorns, crushed
1 tsp Country Range Green Peppercorns, crushed
100ml Country Range Orange Juice
100ml water
4 tbsp dry white wine
30g Country Range Butter
1 tsp Country Range Dried Tarragon
½ orange (juice and zest)
1 tsp sugar
½ tsp Country Range Coarse Ground Black Pepper

Method

  1. Heat the oil in a large frying pan and fry the salmon steaks until just cooked through, about 3-4 minutes each side. Remove the salmon from the pan and keep warm.
  2. Mix the pink and green peppercorns, orange juice, water and wine in a pan and simmer gently until reduced by half. Stir in the butter, tarragon, orange zest and sugar and simmer gently for 1 minute until slightly thickened. Season with pepper.
  3. Pour the sauce over each salmon steak and serve with baby new potatoes and seasonal vegetables.
  • 30 mins
  • 4
  • Main
View full recipe

Ingredients

2 eggs, beaten
2 tbsp Country Range Vegetable Oil
1 onion, finely chopped
1 leek, chopped
1 fresh green chilli, finely chopped
1 tsp Country Range Minced Garlic
2 tsp Indonesian spice blend
250g chicken breast, sliced
200g raw king prawns
3 tbsp ketjap manis or soy sauce
250g Country Range Long Grain Rice, cooked
1 spring onion, chopped (for garnish)
1 small fresh red chilli, finely chopped
Indonesian spice blend
1 tbsp Country Range Ground Coriander
1 tbsp Country Range Whole Cumin
1 tsp Country Range Ground Cinnamon
¼ tsp Country Range Ground Cloves
½ tsp Country Range Crushed Chillies
1 tsp Country Range Ground Cardamom

Method

  1. For the Indonesian spice blend, grind all the spices together using a pestle and mortar and set aside.
  2. Using the eggs, make an omelette. Allow to cool then cut into thin strips and set aside.
  3. Heat the oil in a wok and add the onion, leek, fresh green chilli and garlic. Cook until the onion is soft then add 2 tsp Indonesian spice blend and cook for a further 2 minutes.
  4. Add the chicken to the onion mixture and cook thoroughly.
  5. Once the chicken is cooked, add the prawns and cook for 5-6 minutes.
  6. Add the cooked rice, the ketjap manis or soy sauce and half of the omelette strips and stir well.
  7. Cook for a further 5 minutes or until the rice is thoroughly heated through.
  8. Place on a large plate and serve garnished with the remaining omelette strips, spring onion and finely chopped red chilli.
  • 45-50 mins
  • 4
  • Main
View full recipe

Ingredients

1 onion, diced
500g casserole pork, diced
6 good quality sausages, cut into small chunks
1 large carrot, roughly chopped
600g Country Range Cannellini Beans
400g Country Range Chopped Tomatoes
2 celery sticks, roughly chopped
300ml chicken stock
1 tbsp Country Range Tomato Puree
1 tsp Country Range Minced Garlic
½ tsp Country Range Rosemary, kibbled
1 tsp Country Range Dried Thyme
1 Country Range Bay Leaf
¼ tsp Country Range Salt
¼ tsp Country Range Ground Black Pepper
30g white breadcrumbs

Method

  1. Heat a little oil in a large pan and fry the onion. Next add the diced pork and sausages and fry until browned. Add the carrots and fry for a few minutes.
  2. Add the cannellini beans, tomatoes, celery, stock, tomato puree and all the herbs and spices.
  3. Bring to the boil then reduce heat and simmer for 30-35 minutes or until the meat and vegetables are cooked and tender.
  4. Transfer the mixture into a gratin dish and sprinkle with breadcrumbs. Drizzle with oil and grill for 2 minutes or until the top is crisp and golden. Serve with salad.
  • timings vary
  • 4
  • Main
View full recipe

Ingredients

2 tsp Country Range Smoked Paprika
2 tsp Country Range Sweet Paprika
1 tsp Country Range Whole Fennel Seeds
1 tsp Country Range Whole Cumin Seeds
½ tsp Country Range Coarse Ground Black Pepper
½ tsp Country Range Crushed Chillies
½ tsp Country Range Dried Thyme
½ tsp Country Range Dried Parsley
½ tsp Country Range Dried Basil
1 tsp Country Range Minced Garlic
1 tsp sea salt (optional)
Chick Pea Dip
800g tin Country Range Chick Peas
150g natural yoghurt
8 cherry tomatoes, quartered
4 spring onions, chopped
Coated Halloumi
250g Halloumi cheese, sliced
1 tbsp Country Range Vegetable Oil
Patatas Bravas
100g Country Range Tomato Ketchup
400g potatoes, cubed
Pitta Slices
4 wholemeal pitta breads
Country Range Vegetable Oil
½ tsp Country Range Crushed Chillies
½ tsp Country Range Dried Parsley

Method

  1. Mix all the spices and herbs together to make a rub to use on the following:
  2. Chick Pea Dip - whizz 600g of the chick peas with the yoghurt and 4 tsp of the spice rub. Add the remaining chick peas, cherry tomatoes and spring onions.
  3. Coated Halloumi - coat slices of the cheese with 3 tsp of the spice rub and the oil. Gently fry on both sides until a softer texture is achieved (approximately 5 minutes).
  4. Patatas Bravas - mix 2 tsp of the spice rub into the tomato ketchup and serve with cubes of fried potato.
  5. Pitta Slices - lightly brush the pitta breads with oil, sprinkle over the crushed chillies and dried parsley and bake in a hot oven for 5 minutes until crisp.
  • 40 mins
  • 4
  • Main
View full recipe

Ingredients

2 tbsp Country Range Vegetable Oil
1 onion, finely chopped
2 peppers, cut into strips
1 fennel bulb, cut into strips
2 tsp Country Range Garlic Powder
2 Country Range Bay Leaves
½ tsp Country Range Smoked Paprika
¼ tsp Country Range Ground Turmeric
¼ tsp Country Range Cayenne Pepper
470g Calasparra rice (or another paella rice)
100ml good quality medium sherry
1g Country Range Saffron Powder
900ml hot vegetable stock
12 fresh plum tomatoes, halved
150g marinated grilled artichoke quarters in oil from a jar
15 pitted Kalamata olives
150g shelled broad beans or peas (fresh or frozen)
2 tbsp fresh parsley, roughly chopped
4 lemon wegdes
salt and pepper to taste

Method

  1. Heat the oil in a paella pan or a large shallow frying pan and gently fry the onion for 5 minutes. Add the peppers and the fennel and continue to fry on a medium heat for about 6 minutes, or until soft and golden. Add the garlic powder and cook for a further minute.
  2. Add the bay leaves, smoked paprika, turmeric and cayenne pepper to the vegetables and stir well. Then add the rice and stir thoroughly for 2 minutes. Add the sherry and saffron powder. Boil for a minute then add the stock and season with salt and peppe
  3. Cover tightly with foil and simmer for about 15 minutes until most of the liquid has been absorbed by the rice.
  4. Remove the pan from the heat and carefully remove the foil. Taste for seasoning but do not stir. Scatter the tomatoes, artichokes, olives and broad beans or peas over the rice and re-cover the pan tightly with the foil. Leave for 10 minutes.
  5. Remove the foil. Check that the bottom of the pan has a golden crisp layer and the rice is cooked through but retaining shape. Serve immediately with a sprinkling of parsley and lemon wedges.
Page 25 of 28« First...1020...2324252627...Last »