Ingredients

For the dough:
500g strong white bread flour
60g sourdough starter
7g fine salt
5g fast-action dried yeast
20g caster sugar
30ml olive oil, plus extra for oiling
270ml water

For the topping:
400g tin San Marzano tomatoes, drained
30g Parmesan, freshly grated
3 x 125g buffalo mozzarella balls, drained
A handful of basil leaves, roughly torn
Extra virgin olive oil, to drizzle

Method

1. For the dough: Put all the ingredients into a large bowl and mix together, using one hand or a wooden spoon, combine the mixture until you have a soft dough that comes together as a ball. Tip the dough out onto a lightly oiled surface and knead well for 10 minutes until smooth and elastic. Alternatively, use an electric mixer fitted with the dough hook to mix and knead the dough, allowing 2 minutes on a slow speed and 7 minutes on medium.
2. Put the dough back into the bowl, cover with a large plastic bag and leave to rise for at least 2 hours, ideally 3–4 hours if you have time.
3. Tip your risen pizza dough out onto a lightly floured surface and divide into four 200g pieces. Flatten down each piece then fold it over and place in a cage formed by your cupped hand on the work surface. Move your hand in a circular motion to roll each ball lightly but firmly into a smooth, taut ball. Leave the balls to rest on the floured surface covered with a roomy plastic bag, to prevent them from drying and cracking, for about 30 minutes.
4. Roll out and stretch each ball of dough on a lightly floured surface to a thin circle, 25–30cm in diameter. If using a domestic oven, dry-fry the bases.
5. For the topping: using a blender or food processor, blitz the tinned tomatoes until smooth.
6. If you are using a standard domestic oven to cook your pizzas, heat to its highest setting.
7. Put a small ladleful of tomato pulp in the middle of each pizza base (dry-fried if cooking in a standard oven, uncooked if using a pizza oven, see below) and spread out to 2–3cm from the edge. Sprinkle with the grated Parmesan, then break off little pieces of mozzarella and scatter all over the tomatoes.
8. Bake each pizza on a tray in the hot oven for 5–7 minutes until the topping is melted and golden and the pizza crust is crisp. Scatter the basil over the pizzas and drizzle with extra virgin olive oil. Serve at once.
9. If you’re using an outdoor pizza oven: Heat up your pizza oven. Roll out your pizza bases to 25–30cm. Prepare the topping (as above) and distribute over the uncooked bases. Bake in the hot

Ingredients

• 5 kg fresh chicken breasts (cubed)
• 1 kg sliced red onion
• 1 kg sliced red peppers
• 500 g grated carrot
• 100 g ginger
• 100 g garlic
• 500 g grated courgette
• Bunch of coriander
• Lime leaf
• 100 ml water
• 5 tsp Country Range turmeric
• 5 tsp Country Range ground cumin
• 5 tsp Country Range curry powder
• 5 tsp Country Range paprika
• 5 tsp Country Range chilli powder
• 1 Jar of Country Range Tikka RTD Sauce

Method

1. Add oil to a pan and wait for it to get hot before adding the onion, garlic, ginger, carrot, courgette, red peppers. Fry for 3 mins. Next add in the chicken and fry for a further 3 mins.
2. Add the spices to the water and pour into the pan and cook for a further 5 minutes.
3. Pour in Country Range Tikka Sauce, add in the chop coriander, lime leaf, stir to combine and cook on a low simmering heat for an hour.
4. Serve with Jasmine rice.

Ingredients

For the Batter 

• 196g plain flour
• 6g baking powder
• 58g сaster sugar
• 266ml semi-skimmed milk
• 73g egg, whole
• 41g unsalted butter
• 3g cocoa powder

For the Filling  

• 140g KITKAT® Spread
• 70g KITKAT® Mix in

Topping 

• 560g blueberries and raspberries

Method

1. For the filling: Soften KITKAT® Spread.
2. Combine the spread with KITKAT® Mix in.
3. Pipe a 4mm layer of the mix into a 6cm diameter cake ring placed on top of silpat mat.
4. Lift the ring and repeat for all.
5. Freeze and keep chilled until use.
6. For the pancake: Separate the egg white from the yolk.
7. Whisk the egg white until frothy, and gradually add in the sugar.
8. Combine flour, baking powder and egg yolk. Add the milk to make a batter.
9. Fold into the egg white mixture.
10. Gently fold in the melted butter.
11. Reserve 40g and add cocoa powder to it. Transfer to a piping bag.
12. Heat an 8cm pancake pan over a medium heat and grease lightly.
13. Pipe reverse ‘KK’ with cocoa batter.
14. Pour in enough batter to cover the letters and the base of the pan.
15. Cook until bottom side is golden brown, then remove from the pan and set aside.
16. Repeat the process of heating and greasing the pan, piping ‘KK’ and pouring batter.
17. Cook halfway and place one of the prepared inserts in the middle. Press down lightly.
18. Cover with the first pancake half and press around the edges to seal with the still raw batter of the second half.
19. Cook until the bottom half is golden brown and the edge is completely sealed.
20. And just like that, you have your very own KITKAT® pancake.

Ingredients

For the Choux Paste 

• 44ml water
• 44ml skimmed milk
• 34g butter, unsalted
• 2g sugar
• 55g plain flour
• 76g egg, whole

For the Chantilly cream 

• 300g whipping cream
• 15g caster sugar
• 2g vanilla extract

For the Topping 

• 150g milk chocolate
• 88g KITKAT® Mix in

Method

1. For the Choux Paste: Place water, milk, butter and sugar in a saucepan, let the butter melt and bring to the boil.
2. Sieve the flour into the pan and beat with a wooden spoon until combined – it should come away from the sides of the pan as one piece of dough.
3. Transfer the dough to a stand-up mixer bowl and let cool for 5-10min.
4. Gradually incorporate beaten eggs until dropping consistency (paddle attachment).
5. Pipe 10cm long logs with a 15mm plain tube nozzle onto a tray with silpat mat.
6. Egg wash lightly.
7. Bake at 190°C, for 15 min. Reduce the oven temperature to 175°C and bake for another 10 min. Test one and bake for additional time, if not dried out.
8. For the Chantilly Cream: Pour whipping cream into round-sided bowl.
9. Using a balloon whisk, ¾ whisk the cream.
10. Rain in the sugar whilst whipping.
11. Finish by adding the vanilla extract.
12. Whisk to the desired consistency.
13. Refrigerate and use as required.
14. Assembly: Fill the base with the prepared Chantilly cream.
15. Melt milk chocolate. Dip the éclair halfway in it.
16. Sprinkle with KITKAT® Mix in on top of chocolate.
17. Let set.
18. Voilà, your finished chocolate éclair recipe with KITKAT® mix-in.

Ingredients

For the pastry
170g plain flour, plus extra for dusting
Pinch of salt
50g lard
50g unsalted butter
1 egg yolk
2 tablespoons iced water

For the filling
2 bunches of asparagus (about 800g) or 200g purple sprouting broccoli
15g salted butter
1 banana shallot
1 garlic clove
3 egg yolks
1 egg
200ml double cream
200g cheddar cheese, grated
Sea salt and freshly
Ground black pepper
Crisp green salad, to serve (optional)

Method

1. First, make the pastry. Sift the flour into a large bowl and add the pinch of salt. Add the lard and butter and rub them in with your fingertips, until the mixture resembles breadcrumbs. Mix the egg yolk with the water and lightly whisk, then add to the flour mix and use the back of a knife to combine, then use your hands to bring the mixture together to a firm dough.
2. Tip out the dough onto a lightly floured board or work surface and knead it gently. Cover or wrap it in cling film and transfer it to the fridge to rest for at least 20 minutes.
3. While the pastry rests, prepare the vegetables for the filling. If you’re using asparagus, snap off the woody stems (feel along the stem until it bends) and blanch them in boiling salted water for about 2 minutes (depending upon the thickness of the asparagus), until just cooked. Drain well. If you’re using broccoli, trim the stems and blanch them in salted boiling water for 2 minutes, until just cooked, then drain well.
4. Heat the oven to 200°C/180°C fan/Gas 6.
5. Roll out the rested dough on a lightly floured board or work surface to a 25cm disc about the thickness of a £1 coin (about 3mm). Carefully use the pastry disc to line a 20cm, loose-bottomed fluted tart tin, pushing the pastry into the edges and grooves. Trim the excess to neaten. Chill the tart case in the fridge for 20 minutes.
6. Prick the base of the chilled tart case all over with a fork, then line it with scrunched-up baking paper and pour in some baking beans (or use dried beans or uncooked rice, if you don’t have baking beans – you can reuse the beans, but don’t eat them!). Blind bake the pastry case for 20 minutes, until lightly golden, then remove the paper and beans and return the case to the oven for a further 5 minutes, until golden brown. Remove from the oven and allow to cool slightly in the tin.
7. Turn the oven down to 180°C/160°C fan/Gas 4.
8. While the tart case is cooling a little, make the filling. In a pan, add the butter and cook the shallot and garlic for about 10 minutes, until soft but not coloured. Transfer to a bowl and leave to cool, then add the egg yolks, egg, cream and cheese to the bowl. Give it all a good mix to break up the eggs and combine the ingredients, and season with salt and pepper.
9. Line the base of the pastry case with broccoli or asparagus, then pour in the egg and cheese mixture. Bake the quiche for 25 minutes, until the filling is set to the touch and golden brown. Allow to cool slightly, then remove it from the tin to serve. I like to serve it slightly warm, with a crisp green salad on the side.

Ingredients

• 85 g MAGGI® Mashed Potato Flakes, prepared with 415ml cold water
• 400 g Plain flour
• 2 Medium eggs, beaten
• 20 ml Olive oil
• 150 g Swiss chard, washed
• 750 g MAGGI® Rich and Rustic Tomato Sauce
• 50 g Green, sliced jalapeños

Method

1. Mix the cold MAGGI® Mashed Potato with the flour and beaten eggs in a large bowl. Do not over mix.
2. Bring a large pan of water to a simmer.
3. On a well-floured surface and working in batches, roll the potato mix into long sausages about 1cm in diameter. Using a knife, cut pieces about 3cm from each roll. Do not worry if they look a little rustic.
4. Drop the potato pieces into the simmering water in batches. Once they have floated to the top, they are cooked. Remove with a slotted spoon onto a greased tray. At this point the gnocchi may be chilled or frozen for later use.
5. In a frying pan, add the olive oil and quickly sauté the chard then remove and set aside. Add the cooked gnocchi to the pan and gently brown them. When cooked take out and in the same pan add the MAGGI® Rich & Rustic Tomato Sauce and warm through.
6. Assemble the dish. Lay out the sauce, gnocchi and chard. Then finish with a sprinkle of jalapeños and serve.

Ingredients

450g Conchiglie pasta (dried, uncooked)

1.3kg MAGGI Rich & Rustic Tomato Sauce

500g Tuna flakes in sunflower oil, drained

10g Olive oil for cooking pasta

For the Sauce

375ml Boiling water

140g grated mature cheddar cheese

85g Maggi Béchamel Sauce Mix

125ml Cold water

Method

1. Add water to pan and bring to the boil, once boiling add olive oil and pasta, cook until soft with little bite
2. Drain the cooked pasta and refresh in cold water then drain again in the colander
3. Mix the cold pasta with MAGGI Rich & Rustic Tomato Sauce in a bowl then place in an oven proof dish
4. Drain the sunflower oil from the tuna then flake 50g of the tuna over the pasta and sauce mix
5. To make the sauce, mix the Maggi Béchamel sauce mix into cold water until smooth then whisk the mixture into the required amount of boiling water whisking continually, simmer for one minute, add the cheese and stir till smooth
6. Add the cheese sauce over the flaked tuna and bake in a pre-heated oven 190°C, 375°F, Gas Mark 5 for 20 to 25 minutes

Ingredients

• 16 Good Quality Sausages – Butchers style sausages work very well
• 2 Red Onion – cut in half then sliced into 5mm slices
• 2 tbsp Olive Oil
• 2 Garlic Cloves, crushed
• 1 Small tsp Fennel seeds
• 1.6 kg MAGGI Rich and Rustic Tomato Sauce
• 1 Sprig Fresh Rosemary – finely chopped (or one handful of fresh parsley chopped works well)
• 800 g Pasta of your choice
• A few handfuls of fresh grated parmesan or cheddar to serve.

Method

1. Cut open the sausages and scrape the meat into a bowl. Heat the olive oil in a thick based pan/saucepan then fry the onions for 5 minutes or until soft and golden.
2. Add the fennel and garlic to the onions and cook on a low heat for 2 to 5 minutes.
3. Add the R&R Tomato Sauce and Rosemary/Parsley and bring to a simmer stirring every now and then. Whilst the sauce is cooking bring a large pan of boiling water to the boil, add the pasta and follow cooking instructions then drain.
4. Add the pasta to the sauce and gently stir making sure not to break down the pasta. Sprinkle with cheese and serve.

Ingredients

• 300 g Linguine pasta (Uncooked)
• 40 g Extra virgin olive oil
• 7 g x2 Garlic cloves, peeled and finely chopped
• 2 g ½ dried red chilled, finely chopped
• 400g/14oz peeled raw king prawns
• 80g/80ml White wine
• 150 g Maggi Rich & Rustic
• 40 g Fresh rocket
• 260 g x 2 Boc Choy, thick shred
• ½ lemon zest
• 16 g lemon juice
• For the Rosemary Pangritata:
• 60 g Ciabatta bread
• 20 g Extra virgin olive oil
• 1 g Finely chopped rosemary sprigs
• Cracked black pepper and sea salt

Method

1. Cook the linguine in a large pan of salted boiling water, according to pack instructions
2. Meanwhile, heat the olive oil in a large frying pan and toss the garlic and chili on a medium heat until golden
3. As the garlic begins to color, add the prawns and sauté for a minute
4. Add the white wine and reduce slightly
5. Add the Multi Use Tomato Sauce and simmer for a couple of minutes
6. When the pasta is ready, drain and toss with the sauce.
7. Squeeze in the lemon juice and add ¾ of the chopped rocket, correct the seasoning, divide between four plates and sprinkle with grated lemon zest, the remaining rocket leaves and top with Pangritata crumb
8. For the Rosemary Pangritata: Blitz the ciabatta until coarse in a magi mix food processor
9. Heat the extra virgin olive oil in a pan, add the crumb and rosemary and fry until golden and crisp

Ingredients

• 10 All Square Basic Focaccia Bread Dough Base
• 400 g Maggie Rich Rustic Tomato Sauce
• 50 g Basil Green
• 250 g Grated Mozzarella

Method

1. Make and cook the pizza base as per the sub recipe.
2. Evenly spread the tomato sauce over the base leaving 1cm margin around the pizza
3. Tear the larger basil leaves, and scatter with the smaller ones around the pizza
4. Sprinkle the mozzarella evenly over the pizza
5. Bake in a 180/200c oven for approx 8/10 mins until the cheese has melted & browned.
6. Portion into 10 even square/rectangles & serve

Ingredients

• Maggi Rich & Rustic Tomato Sauce – use half
• Red pepper – use half
• Green pepper – use half
• Cucumber – use half
• Chilli Flakes
• Bunch of fresh coriander
• Olive oil
• Fresh chilli if desired

Method

1. Chop the peppers & cucumber into a small dice (smaller the better)
2. Finely chop the coriander & fresh chilli if using, then add to bowl
3. Add the multi use tomato sauce & grinds of chilli flakes
4. Add glug of olive oil to add sheen
5. Place into serving bowl & serve with tortilla chips

Ingredients

• 500 g Lean minced beef
• 10 ml Olive Oil
• 50 g Chopped onion
• 10 g Finely chopped garlic
• 20 g MAGGI Beef Bouillon Powder
• 750 ml Water
• Small pinch of Oregano (dried)
• 700 g MAGGI Rich & Rustic Tomato Sauce
• 20 g Parmesan Cheese grated
• 5 g Fresh Basil chopped
• Black pepper to taste
• For the cheese sauce:
• 400 ml Water
• 90 g MAGGI Béchamel powder
• 125 ml Water to mix with above
• 100 g Half Fat Cheddar Cheese grated
• Pepper to taste
• 250 g Lasagne Sheets

Method

1. In a large pan fry the onions in olive oil until soft without colour then add garlic and cook on low heat for a minute
2. Add the water and bring to the boil, add the minced beef to the pan and break down with a whisk (this will stop lumping)
3. Bring to the boil, skim and add the Oregano and Beef Bouillon
4. Allow to simmer gently until all the water has evaporated and there is non left in the pan. If the mince is still not tender, add a little extra water and repeat the processes again until the mince is tender
5. Once the meat is tender and all the water has evaporated add the Rich & Rustic Tomato Sauce and simmer for 10 minutes. Add the Basil and a little water if necessary correcting the seasoning
6. Cover the base of a deep roasting tin with quarter of the meat sauce, arrange the lasagna sheets on top and repeat the process so you have four layers of lasagna sheets making sure you finish with lasagna sheets.
7. Add 400ml of water in a sauce pan and boil
8. Mix the Maggi Béchamel Powder with (125ml) cold water in a bowl until smooth. Whisk the sauce mixture into the sauce pan and simmer for 3 minute, add the grated cheese to smooth sauce, season if required
9. Pour the sauce over the lasagne sheets making sure all is covered and bake in pre-heated oven at 190°C, 375°F, Gas Mark 5 for 30 to 45 minutes.

Ingredients

• 275 g Ciabatta loaf
• 200 g MAGGI Rich & Rustic
• 100 g Mozzarella and Cheddar, grated, mixed

Method

1. Cut the ciabatta loaf in half longways.
2. Spoon the tomato sauce onto both halves. Spread so that all of the bread is well covered.
3. Sprinkle cheese over both sides of the bread.
4. Bake in a preheated oven at 200C until the cheese is golden and bubbling. Cut into about 12 finger slices

Ingredients

• 1.5 kg Heritage tomatoes, cut in various shaped pieces
• 100 ml Rapeseed oil
• 25 ml Cabernet sauvignon vinegar
• 5 g Sugar
• 2 g Salt
• 2 g Black Pepper
• 500 g Watermelon, 1cm diced
• 300 g Violife Creamy
• 100 g Cucumber, 1cm diced
• 20 g Black garlic, sliced
• 10 g Coriander cress
• Handful of olives (optional)

Method

1. Take a nice selection of tomatoes, varying in colours and slice carefully.
2. Lay on a tray and macerate with rapeseed, cab sav vinegar, salt, pepper, and sugar.
3. Leave at room temp for 30 mins.
4. Place in a suitable serving dish.
5. Add the watermelon & and cucumber.
6. Finish with small scoops of the Violife Creamy and slithers of black garlic.
7. Garnish with coriander cress and olives then serve.

Ingredients

For the base:

125g unsalted flora plant butter

200g flour

60g sugar

2 tbsp cold water

 

For the filling:

150g Violife Creamy Original, whisked

150ml Flora Plant double

400g peaches, skin removed and cubed

4 tbsp sugar

1 tbsp water

1 tbsp vanilla essence

6 tbsp grenadine

15g agar agar

60ml water peaches for decoration

edible flowers for decoration

Method

1. To make the base, place unsalted flora plant butter, flour, sugar and cold water in the bowl of a stand mixer and mix, until a dough forms.
2. Lightly flour a surface and roll out the dough into the shape of a circle. Place into a greased tart tin and cut off any unnecessary edges.
3. Use your fingers to press down the pastry, so that it is evenly spread. Pierce some holes into the base using a fork and cover with baking paper and beans.
4. Place in a preheated oven at 170oC for 10 minutes and blind bake. Remove the beans and paper and bake for a further 15 minutes.
5. To make the filling, in a medium saucepan simmer the peaches with sugar and water, until soft.
6. Meanwhile, whisk Violife Creamy in a stand mixer and slowly pour in Flora Plant butter. Whisk for 5 minutes until nice and creamy. Add in the vanilla essence.
7. When the peaches are ready, blitz in a blender until puréed. Add the grenadine and mix to combine.
8. Slowly whisk the peach purée into the creamy mixture until combined. Be careful not to overmix.
9. Boil agar agar for 2 minutes, while constantly stirring.
10. Add 2 tablespoons of the creamy mixture to the agar agar and then stir into the rest of the mixture.
11. Pour the mousse into the tart tin and smooth out using a spatula. 1 2 Allow to set in the fridge overnight. Decorate with flowers and peaches to serve!

Ingredients

• 150 g Unsalted Flora Plant butter, melted
• 600 g Violife Creamy Original
• 250 g Flora Plant Double
• 250 g Vegan biscuits
• Zest of 2 lemons
• 3 tbsp Maple syrup
• 1 tsp Vanilla extract
• 300 g Blackberries fresh or frozen
• Edible flowers for decorating blackberries for serving

Method

1. Line a muffin tin with muffin cases.
2. To make the changecake bases, in a blender blitz unsalted Flora plant butter with the vegan biscuits until combined. Press into muffin cases using the back side of a spoon.
3. To make the filling, in a stand mixer combine Violife Creamy, Flora Plant double, lemon zest, maple syrup and vanilla extract and whisk until creamy.
4. Top the biscuit base with the changecake filling and place in the fridge to set.
5. For the blackberry topping, place the blackberries in a blender and blitz well.
6. Pour over the changecakes and place in the freezer to set.
7. To serve, remove from the muffin tin and the muffin cases and decorate with edible flowers and extra blackberries.

Ingredients

• 60 g Flora Plant Unsalted
• 60 g Deseeded and finely chopped chilli peppers (mild if preferred)
• 200 g Minced beef substitute
• 24 g Taco seasoning mix
• 150 ml Water
• 60 g Baby spinach
• 80 g Violife Just Like Cheddar grated
• 400 g Gluten Free Puff pastry sheets
• Guacamole, for serving

Method

1. Preheat oven to 190°c.
2. In a non-stick pan, melt the Flora Plant Unsalted, over medium heat, and sauté the chilli peppers for about 5 minutes.
3. Add the meat substitute and brown.
4. Add taco seasoning and water. Simmer for a few minutes until mixture thickens.
5. Fold in spinach and turn off heat. Allow the mixture to cool slightly.
6. Cut the puff pastry into circles using a 10cm round cutter.
7. Scoop a heaped tablespoon of the cooked mixture onto each circle. Add a pinch of grated Violife on top.
8. Using water, dampen the edges of the pastry and fold the circle in half, covering all the filling. Crimp the edges of the dough with a fork to seal the empanada.
9. Place empanadas on a baking sheet and bake for 12-15 minutes, or until lightly golden brown. Serve with guacamole.

Ingredients

For the base:

160g UNSALTED FLORA PLANT BUTTER, melted

260g vegan cookies

1 tbsp brown sugar

 

For the creamy lime filling:

450g Violife Creamy Original

zest of 3 limes

2 tbsp vanilla extract

4 tbsp maple syrup

 

To decorate:

150g Violife Cocospread, melted

2 limes, sliced

Method

1. In a blender add unsalted Flora plant butter, vegan cookies and brown sugar and blitz, until crumbs are formed. Place in a greased 20-22cm removable base springform tin. Press down with the back of a spoon. Blind bake in a preheated oven at 180o C for 10 minutes.
2. To make the creamy filling, place all the ingredients in the bowl of a stand mixer and whisk on medium, for about 3 minutes, until light and airy.
3. Pour into the springform tin and allow to set in the freezer for 30-45 minutes. Remove from the freezer and then from the tin.
4. Slice into triangles and pierce each triangle with ice cream sticks.
5. Place on a tray back into the freezer overnight, until ready to serve.
6. Before you serve, dip into a bowl with melted Violife Cocospread.
7. Decorate with limes, sliced in small triangles.