• 40 minutes
  • 4
  • Main
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Ingredients

  • 4 x Pork Steak
  • 10 oz Country Range Solid Pack Apples
  • 5 oz Country Range Chopped Dates
  • 2 oz Demerara Sugar
  • 1 Bottle Sams Cider
  • 1 x Country Range Cinnamon Stick
  • 5 oz Devon Blue Cheese
  • 2 tbsp Cooking Brandy
  • 5 tbsp Double Cream
  • 0.5 tsp Country Range Vegetable Stock Paste

Method

  1. Soak dates in a quarter of a bottle of Cider
  2. Poor rest of cider in to saucepan, add demerara sugar and add half a cinnamon stick
  3. Bring pan to the boil and the let simmer for 5 minutes
  4. Add chopped apples to pan and simmer until dates and apples are soft and mixture thickens
  5. Pan fry the pork steaks in a hot pan (fat side down) until golden brown and then seal the sides of the steak
  6. Place steaks on a baking tray and put in a pre-heated oven (180 °c) for 15-20 minutes
  7. Add brandy, stock paste and double cream to frying pan and simmer until thickened
  8. Remove steaks and rest for 5 minutes
  9. Crumble blue cheese on top of steaks and melt under grill
  10. Spoon the apple compote on to a plate, place the steak on top and add the brandy sauce around steak
  • 15 Minutes
  • 2 Portions
  • Main, Starter
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Ingredients

  • 2 Single Country Range Frozen Ciabatta
  • 1 Ball Mozarella Cheese
  • 1 Pack Serrano Ham
  • 1 Large Avocado
  • 6 Single Plum Tomatoes
  • 1 Pack Fresh Basil
  • 50 g Country Range Butter

Method

  1. Bake 2 Ciabatta rolls at 220°C/180°C Fan/Gas Mark 6 for 8-10 minutes and leave to cool
  2. Melt butter in pan
  3. Cut Ciabatta horizontally and brush melted butter on cut edge of both slices
  4. Place 2 x slices of Serrano ham on bottom slices
  5. Remove stone and skin from Avocado and slice flesh in to 5mm thick pieces and place on top of ham
  6. Rip Mozarella ball in to small chucks and place on top of Avocado
  7. Cut Plum Tomatoes in to quarters and place on top of the Mozarella
  8. Pull Basil leaves from stalks and position across top of sandwich
  9. Season with Cracked Black Pepper
  10. Add top slice of Ciabatta and serve with a side salad of your choice
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Ingredients

300g Rib of beef
Sea salt
4 x Heritage carrots
10g Thyme
Garlic, 1 clove
100g Puy lentils
50g Celeriac
1 x Shallot
5g Parsley
5g Chives
5g Knorr beef stock
100ml Red wine
20g Watercress

Method

  1. Remove excess fat from rib and render down in pan, use this fat to cook the heritage carrots, add a little water, thyme and garlic and cook 15-20 minutes over low heat until tender.
  2. Boil lentils in salted water 12-15 minutes until just cooked, drain and refresh in cold water.
  3. Dice the celeriac and shallot and sweat off in butter, add the cooked Puy lentils, stew for a few minutes before finishing with some butter and soft herbs.
  4. Seal the beef on all sides in hot pan, until well coloured all over. Transfer to oven 180°C for five minutes.
  5. Remove and rest for further five. Carve and serve. Assemble all ingredients on plate and finish with fresh watercress.
  • 90 minutes
  • 8-12 Portions
  • Dessert
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Ingredients

  • 1.6 kg Country Range Oat Flakes
  • 700 g Country Range Cooking & Baking (Block)
  • 700 g Country Range Butter
  • 700 g Demerara Sugar
  • 700 g Golden Syrup
  • 1 kg Country Range Mixed Dried Fruit
  • 250 g Country Range Pine Nuts
  • 250 g Country Range White Chocolate Drops
  • 250 g Country Range Dark Chocolate Drops

Method

  1. Melt margarine, butter, sugar and syrup together in a pan
  2. Mix oats, dried fruit and pine nuts together in a bowl
  3. Add fruit and nut mixture to pan
  4. Divide the mixture into a shallow gastro tin (25mm deep), not greased or lined
  5. Bake at 155 degrees for 20 minutes (do not preheat oven)
  6. Portion up as soon as it comes out
  7. Leave to cool for 1 hour
  8. Melt the white and dark chocolate separately and put each into a piping bag
  9. Drizzle over the flapjack
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Ingredients

60g chopped celery with leaves
60g chopped green pepper
1 tablespoon finely chopped garlic
2 (400g) cans diced tomatoes
1 (170g) can tomato paste
75 ml red wine vinegar
3 tablespoons molasses
2 lemon slices
2-3 tablespoons TABASCO® Chipotle Sauce
2 teaspoons dry mustard
1 bay leaf
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

Method

  1. Melt butter in large, heavy non-aluminum saucepan over medium heat. Add onion, celery, green pepper and garlic and cook 6 to 7 minutes or until tender, stirring frequently.
  2. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes or until sauce is thickened, stirring occasionally.
  3. Remove sauce from heat and discard lemon slices and bay leaf. Process in food processor or blender until smooth.
  4. Refrigerate up to 2 weeks. Use sauce on chicken, ribs, frankfurters, or hamburgers during grilling, broiling or baking.
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Ingredients

1 lime
Small plate of coarse kosher salt
1/2 tablespoon TABASCO® Sauce
20ml fresh lime juice
90ml tomato juice
1 teaspoon Worcestershire sauce, or to taste
1 (350ml) Mexican beer
Salt to taste

Method

  1. Cut lime in half and rub half around rim of a 475-ml beer mug to moisten; dip rim lightly in salt.
  2. Over ice, pour in the TABASCO® Sauce, fresh lime juice, tomato juice and Worcestershire Sauce.
  3. Fill mug with beer and stir just enough to combine well.
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Ingredients

Meat
750g lean ground beef
1 tablespoons TABASCO® Chipotle Sauce
1 teaspoon salt

Tartar Sauce
300g tartar sauce
2 tablespoons TABASCO® Sauce

Spiked Ketchup
300g ketchup
1 tablespoon TABASCO® Sauce
6 burger buns
6 slices pepper jack cheese
12 fried beer battered onion rings
6 large iceberg lettuce leaves
12 large tomato slices

Method

  1. Combine ground beef, TABASCO® Chipotle Sauce and salt and mix well; shape into 6 patties.
  2. In a bowl mix together the tartar sauce and TABASCO® Sauce and set aside. In another bowl mix together the ketchup and TABASCO® Sauce and set aside.
  3. Grill the hamburger patties until the desired doneness. Place onto the toasted bun base and top with pepper jack cheese, 2 onion rings, TABASCO® Spiked Ketchup, 2 slices of tomato and lettuce.
  4. Spread the TABASCO® Tartar Sauce on bun crown and place on top of the burger. Serve with fries and coleslaw.
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Ingredients

3 medium avocados, halved and pitted (about 625g)
3 tablespoons fresh lime juice
1 (57 ml) bottle TABASCO® Green Sauce
15g chopped fresh cilantro
2 tablespoons finely chopped onion
1 clove garlic, finely chopped
3 medium plum tomatoes, diced (about 250g)
Salt to taste

Method

  1. Scoop avocado pulp from shells into a medium bowl and mash with a fork, leaving some chunks.
  2. Gently stir in fresh lime juice, TABASCO® Green Sauce, cilantro, onion, garlic, tomatoes and salt.
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Ingredients

1ltr tomato juice
250ml vodka
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh lime juice
1/2 tablespoon fresh lemon juice
1 teaspoon TABASCO® Sauce
Lime slices, celery stalks, lemon slices, pickles or olives for garnish

Method

  1. Combine tomato juice, vodka, Worcestershire sauce, fresh lime juice, fresh lemon juice and TABASCO® Sauce in a 2-liter pitcher; stir well.
  2. Serve over ice. Garnish glasses with lime wedge with a celery stalk, lemon wedge with olives or lime wedge with a dill pickle.
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Ingredients

30ml olive oil
1 onion, peeled and finely chopped
2 sticks of celery finely diced
1 carrot, peeled and finely diced
3 cloves garlic, peeled and crushed
500g minced beef
400g tinned chopped tomatoes
10ml TABASCO® Sauce
400ml beef stock
100ml red wine (Optional)
1 tsp mixed dried herbs
1 pinch nutmeg
1 tsp dried basil
50g tomato paste
salt and pepper

Method

  1. Heat the oil in a pan, add the onion, celery and carrot and cook until soft. Stir in the garlic and add the ground beef and cook until the meat is browned.
  2. Add the chopped tomatoes, TABASCO® Sauce, stock, wine (or additional stock instead), herbs, nutmeg and basil and simmer on a low heat for 30 minutes with a lid on.
  3. Add the tomato paste and simmer for a further 30 minutes.
  4. Season with salt and pepper to taste. Use to make lasagne or serve with spaghetti.
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Ingredients

2 tablespoons vegetable oil
225g Andouille or other smoked sausage, cut into 1-cm thick slices
50g sliced celery
150g chopped onion
125g chopped green pepper
1 teaspoon finely chopped garlic
400ml chicken stock
125g diced tomatoes
1 bay leaf
1 teaspoon TABASCO® Sauce
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme
1/8 teaspoon ground allspice
135g uncooked rice
225g raw shrimp, peeled, deveined and cut in half lengthwise
Salt to taste

Method

  1. Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper and garlic.
  2. Cook for 5 minutes or until vegetables are tender, stirring frequently. Stir in stock, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice.
  3. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes.
  4. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand, covered, 10 minutes. Remove bay leaf before serving.
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Ingredients

300g good quality steak
8 corn or flour Taco tortillas

Marinade
1 teaspoon salt
1/2 teaspoon onion powder
2 cloves garlic crushed
100ml lime juice
4 teaspoons TABASCO® Sauce
2 teaspoons honey

Vegetable Mix
1/2 head shredded cabbage
6 medium carrots grated
1 bunch spring onions thinly sliced

Dressing
200ml Greek yogurt
1 tablespoon TABASCO® Chipotle Sauce
3 tablespoons chopped coriander
3 tablespoons lime juice
1 teaspoon honey
salt to taste

Method

  1. Score the steak with a sharp knife so the marinade can penetrate the meat. Then mix the salt, onion powder and garlic powder together and rub into the steak evenly.
  2. Whisk together the lime juice, TABASCO® Sauce and honey and pour into a zip lock bag with the meat. Place in the fridge and allow to marinade for at least two hours, best overnight
  3. Mix together the cabbage, carrots and spring onions and set aside.
  4. Stir together the yogurt, TABASCO® Chipotle Sauce, coriander, lime juice, honey and add salt to taste, set aside.
  5. Grill the steak on both sides until cooked to your required doneness, allow the meat to rest for 3 minutes then cut into thin slices.
  6. To assemble your tacos, first heat the tortillas in a dry pan and heat through.
  7. Place some vegetable mix onto the tortilla then top with some steak and a drizzle of yogurt dressing. Serve immediately.
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Ingredients

Jalapeño Smashed Avocado

  • 4 avocados, halved and pitted
  • 2 limes, juiced
  • 2 tablespoons chopped fresh coriander
  • 1 small jalapeño, finely diced
  • 30ml (2 tablespoons) TABASCO® Green Sauce
  • Salt, to taste
  • Pepper, to taste
  • Fresh salad

Tuna

  • 350g (12-ounce) tuna loin filet
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon chili powder
  • 2 tablespoons vegetable oil, for searing

Chipotle Crema

  • 450ml (2 cups) Mexican crema or sour cream
  • 30ml (2 tablespoons) TABASCO® Chipotle Sauce
  • Tortilla Chips
  • 6 small cilantro (coriander) sprigs

Method

  1. Prepare Jalapeño Smashed Avocado: In a small bowl, mash avocado with a fork and mix in the lime juice.
  2. Fold in the chopped cilantro (coriander), jalapeño and TABASCO® Green Sauce. Season with salt and pepper. Store in the refrigerator until ready to serve.
  3. Prepare Tuna: Season tuna loin with salt, pepper and chili powder.
  4. Heat oil in a saute pan on high heat and sear on all four sides until rare, about 45 seconds per side. Let rest 5 minutes. Cut tuna into strips.
  5. Prepare Chipotle Crema: In a small bowl, combine TABASCO® Chipotle Sauce and Mexican crema (or Sour Cream) and set aside.
  6. Season the red part of the tuna with a little salt.
  7. Finish with a dollop of Chipotle Crema and a sprig of cilantro (coriander).
  8. Serve with tortilla chips and salad.
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Ingredients

Sea bass
4 x 125g portions of sea bass (skin removed)

Brine
50g smoked salt
50g sugar
6g Kombu
1 litre water

Bass Braising Liquor
250g unsalted butter
10 button mushrooms finely sliced
4 long shallots finely sliced
400ml Noilly Pratt
1.5ltr Fish stock
1 sprig of thyme
¼ Bay leaf
1 clove of garlic

Garganelli
250g 0f pasta flour
3 egg yolks
2 whole eggs
Pinch of sea salt
10ml olive oil

Shellfish
200g Razor clams
200g large mussels
200g clams
200g small diced mirepoix
150ml white wine

Shellfish Broth
2 litres vegetable stock
100ml white wine
1 carrot
1 Stick of celery
6 button mushroom
2 spring onions
2 long shallots
1 sprig thyme
1 clove garlic
Shellfish cooking juices

Coco beans
100g fresh coco beans
250 ml vegetable stock
250 ml water
1 bouquet garni (garlic, thyme, bay and black peppercorns)

Lovage Oil
2 bunches lovage
250ml olive oil
Salt to taste
Sugar to taste

Sea Vegetables
50g rock samphire
50g marsh samphire
30g sea beet
30g sea purslane

To Finish
12 Nasturtium leaves
12 sea purslane
12 borage shoots
12 land of sea shoots
12 Pennywort
Lemon zest and juice

Method

  1. For the Brine: Blend ingredients together and mix with the water. Place the fish portions in the brine for 7 minutes. Then remove, pat dry, wrap in cling film to shape, vacuum pack them and cook for 14 minutes in a 54°c water bath.
  2. For the Bass Braising Liquor: Sweat the shallots and mushrooms in the butter until tender; do not colour. Add garlic, thyme and bay along with the Noilly Pratt, reduce by half, add the stock, bring to the boil, reduce by half again then pass through a fine chinois and emulsify.
  3. To make the pasta, place the flour and salt into a food processor. Turn on the machine and gradually add the eggs and olive oil until a fine crumb is achieved. Then turn the dough out on to the work surface and knead for 5 minutes. Tightly wrap the dough in cling film and rest in the fridge for 1 hour.
  4. Once rested, roll and work the pasta using a pasta machine to a finished thickness of 2mm. Cut into 2cm x 2cm squares. Take each square and roll around a 2mm dowel from one point to the other and secure with a little water. Remove the dowel and place on a pasta drying rack. To cook the pasta, cook in seasoned boiling water for 3 minutes until tender. Refresh and store till later.
  5. Wash all the shellfish under running cold water for 20 minutes. Drain the water. Place 3 small lidded pans on the stove and heat. Divide the mirepoix between the shellfish. One at a time, add the shellfish to the pans with the mirepoix and 50ml of white wine in each; quickly replacing the lids. Cook on a high heat until the shellfish open. Once open, strain off the liquid and reserve. Remove the shellfish from the shells and clean and trim them. The razor clams need to be cut on the diagonal (usually 5 slices per clam). Set aside in the fridge.
  6. For the Shellfish Broth: Wash and finely slice the veg. Place all the ingredients into a pot and bring to the boil. Turn the heat down and simmer until ⅓ reduced. To finish the broth use the shellfish cooking juices. Season to taste.
  7. For the Coco Beans: Place all the ingredients in a cocotte and bring to a simmer. Season and cook gently until the beans are tender. Once ready, cool the beans in the liquor and store in the fridge for later.
  8. For the Lovage Oil: Wash and pick the lovage. Place all the ingredients into a Thermo Mix and blend on full speed for 3 minutes at 70°c. Season and cool down over ice bath. Once cool hang in muslin cloth for 12 hours in the fridge.
  9. For the Sea Vegetables: Wash, trim and pick the sea leaves. Blanch in boiling water for 30 seconds and refresh.
  10. To serve: Place the sea bass portions into the braising liquor for 3-4 minutes. Mix together the coco beans, shellfish, sea vegetables and Garganelli to make the Minestrone. Lightly warm through. Season and finish with a little lemon juice and fresh zest. Arrange the Minestrone in the centre of a bowl. Place the sea bass on top with the herbs and shoots. Bring the broth to the boil and, right at the end add 2 tablespoons of lovage oil.
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Ingredients

200g Pasta
Vegetarian gel
1 Whole chicken (diced)
75g Paxo Sage & Onion Stuffing
1 Onion (diced)
2 Cloves of garlic
1tsp Italian herbs
20g Bisto Boullion gel powder chicken stock
500g Tinned tomatoes
1 Oxo Succulent Chicken with Garlic and Thyme Pot
250g Frozen peas

Method

  1. Blend the cooked pasta with 250ml of the water it was cooked in, and add the vegetarian gel to thicken. Pass the mixture through a fine sieve; spread the mixture thinly on the back of a roasting tray lined with cling film and leave in the fridge to set, preferably overnight.
  2. Fry ¾ of the onions and half of the garlic until brown. Then add the chicken and herbs and cook for 4-5 minutes. Cover with chicken stock, bring to the boil and simmer for 5 minutes.
  3. When tender, season with stuffing and leave to rest for 2 minutes, blend if necessary and add stock to thicken. Pass through a sieve and leave to cool.
  4. For the tomato sauce, fry the remaining onions and garlic, add the tomatoes, bring to the boil and add the Oxo Garlic and Thyme pot. Blend and thicken if necessary, strain through a sieve and leave to cool.
  5. Boil the peas in salted water. Once cooked, blend with a little of the water and thicken to achieve the correct consistency.
  6. Spread the pea puree over the pasta sheet, pipe the chicken into a sausage shape the full length of the tray, gently fold and roll into a cannelloni shape. Leave to rest in the fridge.
  7. Assemble everything on the plate, cover with foil and place in the steamer for 6-8 minutes at 75°C and serve.
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Ingredients

500g minced beef
1 carrot (diced)
1 onion (diced)
2 sticks of celery (diced)
1tsp Bisto Beef Paste
1tsp Oil
1 tin of chopped tomatoes
1tsp tomato paste
Pinch of grated nutmeg
1tsp Dark brown sugar
300g Batchelors Instant Mash
Knob of butter
Splash of milk
Seasoning

Method

  1. Sweat off the onions, carrots and celery until the onions are tender.
  2. Add the minced beef and cook until brown, then strain off the fat.
  3. Return to the pan and add the tomato paste, chopped tomatoes and Bisto Beef Paste.
  4. Season to taste and cook for a further 20 – 30 minutes.
  5. Blend together until the correct consistency is achieved.
  6. Make up 300g of Batchelors Instant Mash, mould in to flan case and fill with meat.
  7. Turn out onto chopping board, portion and serve.
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Ingredients

100g Steak
1 Carrot
1 Turnip
1/4 Broccoli head
Vegetarian gel
4tbsp Smash
1/4 Celeriac
2tbsp Bisto Gravy Granules
A drizzle of honey and olive oil
1tsp Bisto Vegetable Bouillon
Salt
Pepper
200g Pastry (pre-made using McDougalls Shortcrust Pastry Mix)

Method

  1. Bake pastry according to the instructions on pack. Leave to cool.
  2. Blend the cooled pastry until fine.
  3. Add boiling water and stock to a pan and mix in the blended pastry until combined and forming a workable texture, pour out onto a cling filmed tray. Leave to set.
  4. Cook the steak and onion with stock and seasoning until tender.
  5. Allow the steak and onion mixture too cool and then blend. Thicken the mix with Bisto Gravy Granules and vegetarian gel (if required) so that the mixture is a firm texture but can also be pressed through a fork with no lumps.
  6. Line a tin and roast the carrots, parsnips and celeriac in olive oil and drizzle with honey. Cook until soft and slightly browned.
  7. Boil broccoli, drain, then thicken with vegetarian gel and blend to get a slightly thick texture.
  8. Blend the carrot and parsnips until smooth and add the vegetarian gel thickener.
  9. Mix the Smash with hot water and a knob of butter until a smooth texture is reached.
  10. Blend the celeriac and mix with Smash, ensuring there are no lumps.
  11. Make a thick, rich gravy using the Bisto Gravy Granules and add boiling water, mix until the gravy is completely smooth.
  12. Line a pudding tin with cling film and mould the blended pastry around the inside of the tin. Leave some spare to create a lid for the pie. In the open pastry add the steak mixture and then place the lid over the mixture.
  13. Cover the whole pie with cling film. Steam the pie for approximately 30 minutes or until the correct temperature is reached (82°C).
  14. Pipe the vegetables and Smash onto the plate. Put the pie in the middle of the plate, then pour over the Bisto gravy and it is ready to serve.
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Ingredients

1 Chicken breast (skin on)
1 Egg
150ml Double cream
Salt
Pepper
100g Button mushrooms
20g Tarragon
300g Potatoes
4 Cloves of garlic
25g Butter
Splash of milk
250g Carrots
200g Frozen peas
Olive oil
1x Oxo Chicken Stock Pot
100ml White wine
Thick and Easy

Method

  1. To make the chicken mousseline, first put the chicken in the freezer for 30 minutes to ensure it is cold enough to work with. Then, remove the skin and set aside for later. Dice the chicken breast into small chunks and blend in a food processor until completely smooth.
  2. Whilst the food processor is still blending, add the egg to the chicken and continue blending until the egg is fully incorporated. Next, pass the blended chicken mixture through a very fine sieve.
  3. Place the bowl with the chicken over a bowl full of ice, and gradually mix in the double cream. Season with salt and pepper. Once done, place the chicken mixture in the fridge to cool down ready for shaping.
  4. In the meantime make the duxelle by blending the mushrooms in the food processor until they are finely chopped and put into a dry sauce pan over a medium heat to remove any excess moisture. Season with salt and pepper.
  5. Finely chop some tarragon and add it to the duxelle and cook for another 2 minutes. Once cooked, set aside to cool.
  6. To assemble the chicken and mushroom Ballantine, spread the chicken mousse onto a piece of cling film in the shape of a rectangle, and lay some of the duxelle mixture horizontally along the middle. Carefully lift the cling film from the bottom and fold the chicken mousse into a sausage shape, then roll the cling film up tightly. Set aside in the fridge until ready to cook.
  7. Peel and chop the potatoes and bring them to the boil in a pan of salted water. Once cooked, drain and leave to steam for a couple of minutes. Mash the potatoes until smooth adding a knob of butter and a splash of milk. Set aside until later.
  8. Slice the carrots length ways (skin on) and place cut side down onto an oiled baking tray and season with salt and pepper. Scatter the garlic cloves into the same baking tray and then roast at 180°C for 40 minutes or until the carrots are soft. Once cooked, transfer the roasted carrots to the food processor and blend until very smooth. Pass the carrot puree through a fine sieve and put into a squeezy bottle.
  9. Remove the roasted garlic cloves from their skins and mash with a fork. Add the mashed garlic to the mashed potato and mix thoroughly.
  10. Put the chicken skin on a baking tray lined with parchment and season with salt and pepper, place another sheet of parchment and another tray on top of the skin to weigh it down and place in the oven for 30 minutes or until the skin is completely crispy. Once cooked, pat the skin dry with kitchen roll, and blend in the processor into a fine powder. Pour the chicken powder evenly onto a plate and set aside for later.
  11. For the pea purée, simply steam the frozen peas for 2 minutes, then blend with a hand blender and pass through a fine sieve. Season with salt and pepper and put into a squeezy bottle ready for later.
  12. For the sauce, add the wine to a sauce pan and reduce by half. Then add the Oxo chicken stock and the cream and reduce again by half. Once reduced, add the tarragon and remove from the heat. Leave to infuse for a few minutes then strain the sauce through a sieve. To thicken the sauce, add Thick and Easy and stir until the desired consistency is reached.
  13. Remove the chicken mousse from the fridge and steam gently for approximately 30 minutes at 80°C. Meanwhile, warm up the rest of the dish components ready to serve. Once the mousse is cooked, remove from the steamer and leave to rest for a couple of minutes. Remove the cling film from the mousse and roll it in the chicken skin powder.
  14. Pipe the garlic mash onto the plate, then slice the chicken mousse into three pieces. Place the mousse on top of the mash and add the purées to the plate. Finally, spoon over some of the tarragon sauce and serve.
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