• 25 minutes
  • 8 Portions
  • Main
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Ingredients

  • 4 Country Range Salmon Fillets (170-200g)
  • 8 Country Range 10" Tortilla Wraps
  • 1 tbsp Country Range Fajita Seasoning
  • 100 g Country Range Mild Salsa
  • 100 g Country Range Sauce for Chilli Con Carne
  • 150 g Country Range Grated Mozzarella and Cheddar Cheese
  • 150 g Refried Beans
  • 150 g Sour Cream
  • 150 g Guacamole

Method

  1. Cut Salmon fillets in half lengthways
  2. Oil a baking tray and place Salmon fillets in tray
  3. Brush fillets with oil and coat with Fajita seasoning
  4. Bake in a pre-heated oven (180°c) for 6 minutes
  5. Remove from oven and allow to cool
  6. Lay out a tortilla wrap on a clean surface
  7. Spread a tablespoon of refried beans in to the centre and spread to create a salmon sized area
  8. Add a piece of the part-cooked salmon
  9. Fold the ends in over the salmon and roll into a tight cigar shape and repeat until all 8 enchiladas are made
  10. Take another baking tray and spoon a layer of the Chilli Con Carne Sauce across the bottom of the tray
  11. Add the rolled enchiladas, keeping them tight together
  12. Cover with a good handful of Mozzarella and Cheddar Cheese
  13. Bake for approximately 12 mins
  14. Remove from oven and add salsa, guacamole, sour cream and Jalapenos to the top and serve with a side salad
  • 30 minutes
  • 10
  • Starter
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Ingredients

  • 800 g Country Range Five Bean Salad
  • 1 kg Country Range Chopped Tomatoes
  • 150 g Country Range Tomato Paste
  • 25 g Country Range Vegetable Bouillion
  • 100 g Red Onion
  • 2 cloves Garlic
  • 70 ml Country Range Extra Virgin Olive Oil
  • 1 Yellow Capsicum
  • 30 g Fresh Basil
  • pinch Salt
  • pinch Pepper

Method

  1. Chop the red onion, garlic and yellow pepper.
  2. In a large pan gently sweat off the vegetables with the paprika in the olive oil but do not allow the vegetables to brown.
  3. Add the tomato paste and gently cook out for a few minutes.
  4. Add the vegetable bouillon to 3 pints of boiling water and set aside.
  5. Drain off the five bean salad and rinse with cold water.
  6. Add the chopped tomatoes, beans and vegetable stock to the pan and simmer with a lid on for half a hour.
  7. Season to taste and add the chopped basil before serving.
  • 10 minutes
  • 10
  • Main
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Ingredients

  • 10 Country Range Stone Baked Ciabatta
  • 5 Chicken Fillets
  • 25 g Country Range Piri Piri Seasoning
  • 40 ml Country Range rapeseed Oil
  • 3 Mango (fresh)
  • 20 g Coriander (fresh)
  • 1 Lime (zest & juice)
  • 2 Little Gem Lettuce
  • 150 g Country Range Real Mayonnaise
  • pinch Salt
  • pinch Pepper

Method

  1. Slice the raw chicken fillets in half length ways and coat with Piri Piri Seasoning. Leave to marinate for at least one hour in the fridge.
  2. Prepare the dressing by peeling and dicing the mango, chop the coriander, zest and juice the lime.
  3. Mix all the ingredients with the mayonnaise. Adjust the seasoning as required.
  4. Wash and dry the little gem lettuce and leave the leaves whole.
  5. Place your char grill or heavy bottomed frying pan on a medium heat.
  6. Add a little rapeseed oil then carefully place the chicken into the pan.
  7. Cook for 3-4 minutes either side checking to make sure the chicken is cooked all the way through.
  8. Once the chicken is cooked keep warm then gently warm the ciabatta.
  9. Slice the warm ciabatta in half and assemble by adding a good dollop of the mayonnaise to the bottom.
  10. Add the warm Piri Piri chicken, little gem lettuce and a couple of slices of mango.
  11. Put the ciabatta roll top back on and serve straight away.
  • 10 minutes
  • 10
  • Main
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Ingredients

  • 10 Country Range Stone Baked Ciabatta
  • 5 Chicken Fillets
  • 25 g Country Range Piri Piri Seasoning
  • 40 ml Country Range rapeseed Oil
  • 3 Mango (fresh)
  • 20 g Coriander (fresh)
  • 1 Lime (zest & juice)
  • 2 Little Gem Lettuce
  • 150 g Country Range Real Mayonnaise
  • pinch Salt
  • pinch Pepper

Method

  1. Slice the raw chicken fillets in half length ways and coat with Piri Piri Seasoning. Leave to marinate for at least one hour in the fridge.
  2. Prepare the dressing by peeling and dicing the mango, chop the coriander, zest and juice the lime.
  3. Mix all the ingredients with the mayonnaise. Adjust the seasoning as required.
  4. Wash and dry the little gem lettuce and leave the leaves whole.
  5. Place your char grill or heavy bottomed frying pan on a medium heat.
  6. Add a little rapeseed oil then carefully place the chicken into the pan.
  7. Cook for 3-4 minutes either side checking to make sure the chicken is cooked all the way through.
  8. Once the chicken is cooked keep warm then gently warm the ciabatta.
  9. Slice the warm ciabatta in half and assemble by adding a good dollop of the mayonnaise to the bottom.
  10. Add the warm Piri Piri chicken, little gem lettuce and a couple of slices of mango.
  11. Put the ciabatta roll top back on and serve straight away.
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Ingredients

1 large ripe avocado, peeled and stone removed
1 tsp lemon juice
1 tbsp tahini
1 tbsp extra virgin olive oil, plus more for drizzling
1 small clove garlic, crushed
½ cucumber
2 tsp olive oil
2 slices of sourdough or glutenfree bread, or 2 rice cakes
1 tbsp fresh flat-leaf parsley leaves, chopped
Sea salt and freshy ground black pepper

Method

  1. In a bowl mash the avocado with a fork. Mix in the lemon juice, tahini, extra virgin olive oil and garlic until combined. Season to taste with salt and pepper, cover and set to one side.
  2. Place a grill pan over a high heat. Halve the cucumber lengthways and cut into bite-size chunks. Toss with the olive oil and season with salt and pepper. Once the grill pan is very hot, add the cucumber and fry for 2–3 minutes on each side until golden and charred.
  3. Toast the bread or plate up your rice cakes, drizzle with a little extra virgin olive oil, top with the avocado and cucumber and scatter over the parsley. Serve immediately.
  • 35 minutes
  • 4
  • Main
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Ingredients

  • 1 Onion (diced)
  • 2 tsp Garlic Puree
  • 2 cm Ginger (grated)
  • 25 ml Country Range Olive-Pomace Oil
  • 2 tsp Country Range Whole Cumin Seeds
  • 1 tbsp Country Range Ground Turmeric
  • 1 tbsp Country Range Garam Masala
  • 1 tbsp Country Range ground Coriander
  • pinch Country Range White Pepper
  • 1 tsp Country Range crushed Chillies
  • 1 Green Chilli (sliced)
  • 1 tbsp Madras Paste
  • 400 g Country Range Chopped Tomatoes
  • 800 g Country Range Chickpeas in Water
  • 4 Medium Sized Potatoes (diced)
  • 2 tbsp Country Range Tomato Paste
  • 1 Bag of Spinach
  • 1 bunch Fresh Coriander
  • 2 tbsp Country Range Mango Chutney
  • 1 tsp Salt

Method

  1. Fry off the onion, garlic and ginger in a little oil
  2. Add the madras paste, crushed chillies, turmeric, white pepper, ground coriander and cumin seeds
  3. Add the chickpeas, chopped tomatoes, tomato paste and potatoes
  4. Simmer for 30 minutes
  5. Add the mango chutney, spinach, fresh coriander and salt
  6. Serve with basmati rice and a naan bread
  • 10 mins
  • 4
  • Main
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Ingredients

  • 1 tbsp Country Range Olive-Pomace Oil
  • 1 Lime (juiced)
  • 2 Garlic Cloved (crushed)
  • 1 pinch Country Range Chilli Flakes
  • 400 g Raw Prawns (peeled)
  • 8 Country Range 25cm Tortilla Wraps
  • 1 Red Onion (thinly sliced)
  • 100 g Fennel (thinly sliced)
  • 2 Corn Cobs
  • 5 tbsp Country Range Ranch Dressing
  • dash Tobassco Sauce

Method

  1. In a bowl mix the oil, lime juice, garlic, chilli and tobassco sauce together
  2. Stir in the prawns and marinade for 5 minutes
  3. Brush a little oil on the corn and place in a hot skillet pan to colour
  4. Turn cobs until cooked and coloured on all sides and remove from heat
  5. Carefully slice the kernels from the cob
  6. Add the prawns and marinade in to a hot frying pan and cook for 2 minutes or until cooked through
  7. Warm the tortillas in a microwave
  8. Add a little fennel, red onion and prawn mix to each tortilla
  9. Spinkle the charred corn on top and drizzle a little ranch dressing over to finish
  • 20 mins
  • 4
  • Starter
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Ingredients

  • 2 Pork chops
  • 100 g Rocket
  • 100 g Red cabbage (thinly sliced)
  • 2 Granny Smith Apples (thinly sliced0
  • 100 g Raddichio
  • 50 g Red chard
  • 5 tbsp Country Range Citrus & White Balsamic Dressing
  • 1 tbsp Country Range Olive-Pomace Oil

Method

  1. Brush the pork chops with a little oil and place on a hot griddle pan
  2. Cook for 5-6 minutes on each side until cooked through
  3. Remove from griddle and set aside to cool
  4. Remove the fat and slice in to 1cm thick slices
  5. In a large bowl combine the raddichio, red cabbage, rocket and apples
  6. Add the Citrus & White Balsamic Dressing and toss together
  7. Serve in a small bowl and top with slices of the griddled pork
  • 10 mins
  • 4
  • Starter
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Ingredients

  • 250 g Tenderstem brocolli
  • 175 g Country Range Butter Beans in Water
  • 2 Ripe Avocados
  • 250 g Cooked Quinoa
  • 100 g Lollo Rosso Lettuce
  • 50 g Country Range Pumpkin Seeds
  • 100 g Country Range Frozen Sweetcorn
  • 5 tbsp Country Range citrus & White Balsamic Dressing
  • 100 g Baby Spinach

Method

  1. Bring a saucepan of water to the boil and fill a second large bowl with ice-cold water
  2. Add the broccoli, sweetcorn and butter beans to the boiling water and cook for 2 mins
  3. Remove the brocolli, sweetcorn and beans and drop in to cold water to cool
  4. Halve and stone the avocados and cut in to chunks
  5. In a large bowl add the lollo rosso leaves and baby spinach
  6. drain the brocolli, sweetcorn and butter beans and add to the bowl
  7. Pour in the Citrus & White Balsamic dressing
  8. Toss to cover the ingredients
  9. Gently mix in the avocado chunks
  10. Sprinkle the quinoa and pumpkin seeds over the top
  11. Serve with a side of Citrus & White Balsamic dressing
  • 30 mins
  • 8
  • Main
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Ingredients

  • 1 tbsp Country Range Olive-Pomace Oil
  • 200 g Country Range Basmati Rice
  • 2 Onions (chopped)
  • 1 Red Pepper (seeded and chopped)
  • Celery sticks (chopped)
  • 3 Garlic Cloves (minced)
  • 75 g Chorizo (cubed)
  • 1 tbsp Country Range Paprika
  • 1 litre Stock made from Country Range Vegetable Bouillon
  • 1 tsp Country Range Dried Thyme
  • 2 tbsp Country Range Freeze Dried Parsley
  • 4 tbsp Country Range Peri Peri Sauce
  • 100 g Country Range Frozen Sweetcorn
  • 340 g Peeled Raw Prawns
  • 55 g Country Range Frozen Fancy Peas
  • Salt & Pepper
  • 3 Spring Onions (sliced)

Method

  1. Heat the oil in a large saucepan and add the onions, pepper and celery
  2. Fry for 3 minutes or until lightly browned
  3. Stir in the garlic and chorizo and cook for a further 3–4 minutes
  4. Add the rice and paprika and gently fry for 1-2 minutes
  5. Add the stock, thyme, tomatoes (with their juice), parsley and the Peri Peri sauce
  6. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the rice is nearly cooked through
  7. Add the prawns and frozen peas and sweetcorn
  8. Cook for 3 minutes or until the prawns turn pink and the peas are tender
  9. Season the gumbo with salt and pepper to taste
  10. Serve in bowls, sprinkled with spring onions
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Ingredients

 

Rabbit
5 farmed rabbits
5 large carrots
10 shallots
1tsp garlic
1 bottle sherry
1 bottle white wine
2lt demi-glace
300ml sherry vin

Pasta
500g 00’ flour
14 egg yolks
75ml olive oil
75ml water

Herb crust
Mix of fresh herbs (i.e. thyme, rosemary, tarragon etc.)
100g bread crumbs
125g butter

Shallot purée
10 shallots
½ a bottle Sauternes wine
200ml olive oil
2 lemons, zested
20g salt
Pinch of saffron
Salt to flavour
Salt/pepper to flavou

Method

  1. First, prep the rabbits, saving the legs and shoulders for braising
  2. To make the pasta add all ingredients except water and saffron to the robot coupe
  3. Warm the water and saffron together and add to robot coupe and blend
  4. To braise the legs and shoulders of the rabbit, first marinate in sherry vinegar, olive oil and lemon zest for 12 hours
  5. Dice the carrots, shallots, and leeks.
  6. Take the rabbit out of the marinade and pat dry. Sear off the rabbit evenly in a large pan, then take out and lie on a tray
  7. Cook the diced vegetables in the same pan. Once cooked, return the seared rabbit to the sherry and white wine and reduce by half. Once reduced, add demi-glace and slowly simmer until tender.
  8. Remove the rabbit and leave to cool. Slowly reduce the remaining liquid to a jus consistency.
  9. Place the seared rabbit in a bowl, add 200ml of the prepared sauce and season to taste. Assemble the tortellini around this
  10. For the Shallot purée - Finely slice the shallots and sweat in a pan until nice and soft, but with no colour. Add wine and simmer gently for one hour. Blitz all purée ingredients in a food processor, then strain and chill.
  11. To serve - Pan fry the loin of rabbit and spread herb crust on one side. Pan fry the loin of rabbit and spread herb crust on one side. Blanch baby carrots
  • 6.5 hours
  • 8-10
  • Main
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Ingredients

  • Lamb shoulder joint (boned and rolled)
  • 800 g Country Range chopped tomatoes
  • 1 crown garlic
  • 4 pints Country Range Vegetable Bouillon
  • 2 large white onions
  • 3 large Carrots
  • 2 large sprigs fresh rosemary
  • 1 litre Country Range Red Cooking Wine
  • 2 large red cabbages
  • 200 ml Aspall cider vinegar
  • 1 pint Country Range Orange Juice
  • 6 Suffolk eating apples
  • 500 g Redcurrant Jelly
  • 200 g demerara sugar
  • 1 stick Country Range Cinnamon

Method

  1. Place the lamb shoulder in to a deep roasting tray
  2. Cut the garlic crown in half and add to the lamb
  3. Roughly chop the onions and add to the tray
  4. Add the chopped tomatoes, carrots and rosemary
  5. Pour in the bouillon and red wine and cover with tin foil
  6. Roast in a pre-heated oven at 140°c for 6 hours
  7. To make a pickled cabbage, thinly slice the red cabbage
  8. Grate 6 apples in to a large saucepan
  9. Add the sliced cabbage, redcurrant jelly and sugar
  10. Pour in the cider vinegar, and orange juice
  11. Cook uncovered on a low heat until sticky and sweet
  • 1.5 Hours
  • 4-6
  • Main
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Ingredients

  • 200 g Country Range Bacon (rind removed)
  • 1 oz Country Range Vegetable Bouillion
  • 400 g Country Range Five Bean Salad (drained)
  • 2 tbsp Country Range Tomato Paste
  • 400 g Country Range Chopped Tomatoes
  • 1 handful Country Range Short Spaghetti
  • 2 Carrots (roughly chopped)
  • 6 storks Celery (roughly chopped)
  • 6 cloves Garlic (minced)
  • 2 Onions (roughly chopped)
  • 2 medium Potatoes (roughly chopped)
  • 1 Bouquet Garni
  • 2 pints Water
  • 1 handful Flat Leaf Parsley
  • 100 g Parmesan (grated)
  • 1 tsp Country Range Olive Oil

Method

  1. Heat the oil in a large saucepan
  2. Roughly chop the bacon and add to the pan
  3. Add the clery, garlic & onios and fry for 4-5 minutes until softened
  4. Stir in the Tomato Paste and cook for a further minute
  5. Mix the vegetable bouillon and water together to creae a stock
  6. Add the chopped tomatoes, bouquet garni and stock and gently simmer for 25 minutes
  7. And the beans and short spaghetti, reduce the heat, cover and cook for 10-12 minutes
  8. Remove and discard the bouquet garni
  9. Ladle in to soup bowls and serve with freshly baked bread rolls
  • 10 Minutes
  • 8
  • Starter
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Ingredients

  • 1 tbsp Country Range Sunflower Seeds
  • 1 tbsp Country Range Sesame Seeds
  • 25 ml Country Range Olive-Pomace Oil
  • 1 tsp Country Range Garlic Powder
  • 75 ml Country Range Peri Peri Sauce
  • 100 g Country Range Dried Apricots
  • 100 g Country Range Cashew Nuts
  • 100 g Country Range Pecan Nuts
  • 1 tsp Country Range Crushed Chillies
  • 100 g country Range Pine Nuts
  • 1 tbsp Pumpkin Seeds

Method

  1. Preheat oven to 180°c
  2. Roughly chop the Apricots
  3. Mix all ingredients together in a bowl
  4. Line a baking tray with parchment paper
  5. Place ingredients in the baking tray
  6. Bake for 8 minutes, until golden brown
  7. Serve in small bowls as a bar snack or as part of a Peri Peri platter
  • 60 Minutes
  • 8-10
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Ingredients

  • 500 g Ripe bananas
  • 500 g Dark brown sugar
  • 500 g Country Range Self Raising Flour
  • 200 g Country Range Unsalted Butter
  • 5 Eggs
  • 30 ml Country Range Pure Honer
  • 15 g Demerara Sugar

Method

  1. Pre heat oven to 140°c
  2. Mix the banana and sugar together in a mixer, add the eggs and mix well together for about 5 minutes
  3. Gently melt the butter in a pan and add to the mix whilst still mixing, then add the sifted flour
  4. Pour mixture into greased cake tin
  5. Place in oven and bake for 40-50 minutes
  6. Test to see if the cake is cooked by stabbing with a cocktail stick, if the stick comes out clean, the cake is cooked
  7. If mixture is still wet bake for a further 5- 10 minutes.
  8. Allow to rest, brush with the honey and sprinkle with the demerara sugar and place back in oven for 4-5 minutes
  9. Serve warm with mascarpone and Country Range Honey
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Ingredients

1 tsp olive oil
1 red onion, cut into thick wedges
3–4 sprigs of thyme
1 garlic clove, sliced
4 pork and herb sausages
Small handful of freshly chopped parsley, to serve
Good splash of Worcestershire sauce
5g butter
15g plain flour
250ml hot beef stock
1 tsp tomato purée
Salt and freshly ground black pepper

For the root vegetable mash
1 parsnip (about 125g)
Chopped 1 large carrot (about 125g)
Chopped 150g wedge of swede
Chopped 50ml milk 10g butter

Method

  1. Heat the oil in a flameproof casserole dish and stir-fry the red onion for 5 minutes until it starts to soften. Stir in the thyme and garlic, season well, and cook for 1 minute.
  2. Add the sausages to the pan and brown them on each side. Take the onion and sausages out of the pan and set them aside. Add the butter and plain flour and stir for about a minute to make a paste. Slowly add the stock, stirring constantly to make a smooth sauce. Stir in the tomato purée and Worcestershire sauce.
  3. Put the onions and sausages back in the pan and put the lid on. Bring to a gentle simmer, then cook for 20–25 minutes, stirring every now and then.
  4. To make the mash, put the root veg in a saucepan, cover them with cold water and add salt. Put a lid on the pan and bring to the boil. Simmer for about 20–25 minutes until all the vegetables are very tender. Drain them, then tip them back into the pan. Put the pan back on the turned-off hob and leave for a minute or so to steam-dry the veg. Add the milk and butter, then season and mash until smooth.
  5. Serve the mash with the sausages and spoon the gravy over the top. Garnish with parsley and serve with green veg.
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Ingredients

Eggs
Tomatoes
Red pepper
Garlic
Olive oil
Feta cheese
Chorizo
Red Chilli
Coriander to serve

Method

  1. Prep and chop your ingredients.
  2. Fry off the chorizo and red pepper.
  3. Add the tomatoes and simmer over a medium-heat.
  4. Taste the mixture and season as necessary then crumble in the feta.
  5. Crack the eggs, one at a time and drop into the mixture allowing enough space between each one.
  6. Simmer until the eggs are cooked and the sauce has reduced.
  7. Top with coriander and serve.
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Ingredients

Wholemeal wrap
Chunky guacamole
Salsa
Black beans
Fried or scrambled egg
Squeeze of lime
Fresh chilli

Method

  1. Create a fresh salsa using finely chopped tomatoes and red onion.
  2. Lightly mash the black beans and season to taste.
  3. Create guacamole using mashed avocado, chilli and a squeeze of lime.
  4. Crack the egg into a saucepan and cook to your liking.
  5. Warm each tortilla through then spread the salsa, blackbeans and guacamole over the tortilla and top with the egg.
  6. Add an extra squeeze of lime and serve straight away.
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