Ingredients

25ml Country Range Vegetable Oil
500ml Country Range Red Cooking Wine
500ml vegetable gravy
100g golden beetroot
100g candy beetroot
100g red beetroot
12 cherry tomatoes
50g silver skin onions
3 garlic cloves, crushed
2 field mushrooms
1 celery stalk, finely dice
1 carrot, finely diced
1 small leek, finely diced
1 shallot

Method

1. Clean the beetroot and steam for 40 mins in their skins.
2. Peel and dice the beetroot into large chunks.
3. In a saucepan gently fry the diced shallot, leek, carrot, beetroot and celery in vegetable oil.
4. Add the crushed garlic, diced mushrooms and silver skin onions.
5. Add the red wine and reduce by half then add the halved cherry tomatoes.
6. Separately make up the vegetable gravy then add it to the saucepan and bring to the simmer for 5 mins.
7. Serve with creamy mashed potato and maple syrup roasted parsnips.

Ingredients

1tbsp Country Range Extra Virgin Olive Oil
1tbsp Country Range Dijon Mustard
4 large portobello mushrooms,
3 white onions, peeled and chopped
300g baby spinach
4 thyme leaves sprigs
1 block of vegan puff pastry
Salt and pepper to taste
Oat milk, for brushing

Method

1. Add 1/2 tbsp of olive oil followed by chopped onion to a large frying pan over a medium heat, then reduce heat. Season with salt and pepper and cook, stirring occasionally, for around 15 mins, until the onions are golden brown.
2. Remove the onion from the pan and return the pan to the heat. Add baby spinach and cook until wilted, then leave to cool.
3. Add the remaining olive oil and place the mushrooms, top side down in a pan over a medium/high heat. Cook until lightly golden before turning over and cooking for a further 5 minutes. Remove from the heat and drain on paper towel top side up. Transfer the onion, spinach and mushroom to the refrigerator and cool completely.
4. Preheat the oven to 200°C (390°F). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach then top the mushrooms with thyme and the remaining baby spinach and onions.
5. Carefully roll the pastry over the top of the mushroom mixture until you have a log then press down to seal the edges. Roll over the log so that the seam is facing the bottom.
6. Coat the log lightly with oat milk and place in the freezer for 10 minutes before repeating with another layer of the oat milk wash and freezing the pastry for a further 10 minutes.
7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.

Ingredients

• Country Range Crushed Chillies
• 600 ml Plant-based / Vegan Double Cream
• 4 Limes (Juiced)
• 1 Lime
• 150 g Caster Sugar
• 2 Mango
• 150 g Shortbread

Method

1. Pour the plant-based double cream in to a pan and bring to the boil.
2. As soon as the plant-based cream starts to boil reduce the heat and simmer for 3-4 minutes to reduce.
3. Pour the juice of 4 limes in to the plant-based cream.
4. Stir in the caster sugar and zest of 1 lime.
5. Whisk the mixture to bring together.
6. Pour mix in to 8 small glasses and refrigerate for 3 hours.
7. Remove glasses from refrigerator and moisten the lip of each with a little water.
8. Dip the glasses in to caster sugar to create a ring around the edge.
9. Garnish with finely chopped mango, lime zest, a few chilli flakes and a squeeze of lime juice.
10. Finish with a little crushed biscuit (ensure its vegan!) and a slice of lime.

Ingredients

2 tbsp Country Range Soy Sauce
2 tsp Country Range Sesame Seeds
100g firm tofu
2 tbsp white miso
50g dried wakame
50g dried hijiki
2 tbsp mirin
2 tbsp sesame oil
2 tbsp rice wine vinegar
2 tbsp yuzu juice
50g carrot
50g edamame beans
1tbsp chopped coriander
1 red chilli, finely sliced
100g rice noodles

Method

1. Re-hydrate the wakame and hijiki seaweed in a bowl of cold water for 30 minutes.
2. To make the dressing mix together 1 tbsp of miso, yuzu juice, sesame oil, sesame seeds, soy sauce, mirin and rice vinegar in a bowl.
3. Finely slice the carrots and red chilli.
4. Drain the seaweed and slice into bite sized pieces. Add the carrot, chilli and edamame beans.
5. Add the dressing and mix well.
6. Fry off the diced tofu.
7. Coat in the miso paste and chilli flakes and add to the salad
8. Serve with rice noodles.
9. Garnish with sesame seeds and coriander

Ingredients

2 tbsp
Country Range Custard Powder
120g Country
Range Frozen
Raspberries
½ tsp Country
Range Ground Cinnamon
1 Country Range Vanilla Pod
1 pack vegan ready roll puff pastry
1 small orange zest and juice
425ml hazelnut milk
2tbsp golden caster sugar
1tbsp icing sugar (dusting)

Method

1. Pre-heat oven to 200˚C fan.
2. Dust the sheet of puff pastry with icing sugar.
3. Roll the pastry into a tight sausage shape and cut into 12 even sized disks.
4. Place each disk into a greased muffin tin and press up the sides to form a cup.
5. Add 2 raspberries to each cup and then place the pastry in the fridge to cool
6. Heat up the 400ml hazelnut milk with the scraped vanilla pod.
7. In a bowl mix the custard powder, scraped vanilla, cinnamon, caster sugar, orange zest, juice and 25ml hazelnut milk and whisk to form a paste.
8. Once the milk is hot pour over the custard mix and then return all the mix back to the pan.
9. Once it thickens allow to cool.
10. Fill each pastry cup with the custard mix, dust with icing and bake in the oven for 15 minutes until the pastry is cooked.
11. Dust with more icing and serve.

Ingredients

120g Country Range Easy Cook Basmati Rice
2 blocks firm silken tofu, diced
1 tin lotus root slices
40g edamame
60g red cabbage, sliced
40g cubed watermelon
3 radishes, sliced
2 avocados, sliced
2 carrots
3 spring onions, sliced
3tbsp mirin
3tbsp rice wine vinegar
1tsp wasabi paste

Dressing
3tbsp Country Range Vegetable Oil
4tsp Country Range Sesame Seeds
2tsp Country Range Crushed Chillies
3tsp Country Range White Wine Vinegar
3tbsp Country Range Maple & Agave Syrup
2tsp Country Range Coriander Seeds
2tsp sesame oil
Juice and zest of 2 limes

Method

1. Make up the dressing by mixing all the ingredients together then pour over the diced firm silken tofu and cubed watermelon to marinate.
2. Cook the basmati rice as per pack instructions and keep warm.
3. Mix the wasabi, mirin and rice vinegar together and mix in with the rice.
4. Place the rice in the takeaway bowls and arrange all the thinly sliced and washed raw vegetables in the bowls to show off their colour and beauty.
5. Top with the marinated tofu and watermelon in the centre and serve.

Ingredients

50g Country Range Dried Red Split Lentils
30g Country Range Whole Dried Apricots
30g Country Range Chopped Dates
1tbsp Country Range Pistachio Nuts
1tsp Country Range Fennel Seeds
1tsp Country Range Cumin Seeds
1tsp Country Range Coriander
½tsp Country Range Crushed Chillies
Country Range Extra Virgin OliveOil, as preferred
10 sheets of filo pastry
1 butternut squash or alternative seasonal vegetable(s), diced
2 red onions, diced
2 cloves of garlic, minced or grated
2 red peppers, diced
Salt and pepper, to season
Powdered sugar, for dusting
(remove, if preferred)

Method

1. To make the filling, prepare your whole grain and red lentils then drain them well and leave to one side. Take your diced onion, peppers and butternut squash and add to a saucepan over a medium low-heat with a good drizzle of oil.
2. Add your minced garlic along with the crushed chillies, cumin seeds, coriander, and fen-nel. Mix well and leave to sweat, covered, for 30 mins.
3. Take your dates and apricots and dice. Add them to your pan towards the end of the 30 mins cooking time along with salt and pepper, to taste. Remove from the heat and leave to cool for around 20 minutes.
4. Preheat your oven to 190°C/170C Fan/Gas 5 and grease the base and sides of a round baking tin (approx. 20cm/8in) with a little oil.
5. Lay out a long sheet of Country Range Baking Parchment, with enough space for you to layout three sheets of your filo pastry side by side, with the longest side facing you. Slightly overlapping each one, brushing in between with water. Then brush the top of your filo sheets lightly with oil.
6. Separate your filling into thirds and form it into a thin sausage through the centre of your filo sheets.
7. Working very carefully, fold the pastry closest to you over the filling, folding tightly and firmly along to encase your filling into one long ‘sausage’ shape.
8. Coil the pastry ‘sausage’ around into a pinwheel shape into the round baking tin. You have a spare filo pastry sheet that you can use to patch up any areas that crack or split.
9. Just before serving add crushed pistachios over the top along with a very light dusting of icing sugar.

Ingredients

1 Country Range Fresh Chicken Breast Fillet
1tbsp Country Range Full Fat Soft Cheese
2oz (57g) Country Range Mature Cheddar Cheese, grated
2oz (57g) Country Range Broccoli, finely chopped
Pinch of Country Range Smoked
Paprika
Splash of Country Range Extra Virgin Olive Oil
Salt and pepper to taste

Method

1. Pre-heat the oven to 375°F / Gas Mark 5 / 170°C.
2. Cut the chicken breast through the middle to create a pocket for the cheese and broccoli filling.
3. Season the chicken with salt, pepper and smoked paprika.
4. In a bowl mix the broccoli, grated cheddar cheese and cream cheese then season well with salt and black pepper.
5. Fill the chicken breast with the cheese and broccoli stuffing mixture, securing the pocket with cocktail sticks.
6. Heat the olive oil in a pan over a medium-high heat then sear the chicken breast for3 minutes on each side until browned. Remove from the heat and bake in the oven for 20 minutes.
7. Remove the chicken from the oven and check the temperature using a thermometer into the thickest part of the chicken breast, it should read 165°F/73°C.
8. Serve the chicken with a choice of potato accompaniment and seasonal vegetables.

Ingredients

1ltr Country Range Vegetable
Bouillon, made up
1tsp Country Range Cumin
800g Country Range
Chopped Tomatoes
1 tsp Country Range
Chilli Flakes
1tbsp vegetable oil
4 garlic cloves, crushed
1 tbsp grated fresh ginger
100g okra
100g sweet potato, diced
1 red onion, diced
2 red peppers
200g spinach
100g crunchy peanut butter

Method

1. Fry the diced onion and red pepper in the oil until light brown.
2. Add the ginger, garlic and the made-up vegetable bouillon.
3. Bring to a simmer and add the chopped tomatoes, diced sweet potato, chilli flakes and cumin. Then simmer for 10 mins.
4. Add the okra and simmer for another 5 mins.
5. Once everything is tender add the spinach and peanut butter.
6. Season with salt and pepper to taste and serve with Country Range Easy Cook Basmati Rice.

Ingredients

Ground Paprika
1 tin Country Range Coconut Milk
400g Country Range Peri Peri Sauce
150g Country Range
Plain Flour
200g Country Range Panko Breadcrumbs
Cold water
1 Cauliflower
1 tsp Salt
½ tsp Pepper

Method

1. Make the batter by whisking the flour, water and seasoning until smooth.
2. Cut the cauliflower into florets, dip in the batter and roll in the breadcrumbs.
3. Deep-fry for 3 minutes until golden.
4. Meanwhile, whisk the Peri Peri Sauce with the Coconut Milk until smooth.
5. Toss the cauliflower in a little Buffalo sauce and with an extra side of sauce for dipping.

Ingredients

50g Country Range Plain Flour
50g Country Range Cornflour
Country Range Freeze Chill Chips 10/10
350g firm tofu
20ml malt vinegar
1/4 teaspoon of salt
150ml vegan friendly beer
100g Nori Seaweed sheets
Smashed Pea Salsa
150g Country Range Fancy Peas
10ml Country Range Lemon Juice
20ml Country Range Pomace Oil
½ red onion, finely diced
Chopped, fresh dill
Salt and pepper to season

Method

1. For the batter – mix all dry ingredients together, whisk in the beer.
2. Cut the tofu into four slices and top with an even slice of the Nori seaweed sheet.
3. Marinate the tofu in malt vinegar and season with sea salt.
4. Dip tofu in plain flour then the batter and fry until it floats with a dry color, 5 mins approx, at 180 degrees.
5. Cook the chips per manufacturer instructions.
6. To create the smashed pea salsa, mix the peas, red onion and chopped dill, adding the lemon juice and pomace oil as you mix. Squash the mix with a potato masher until crushed but not totally broken down.
7. Serve with a homemade vegan tartare sauce and the smashed pea salsa alongside your delicious crispy chips with a tomato sauce for dipping.
8. Finish with a lemon wedge and serve immediately.

Ingredients

400g can jackfruit, drained
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp dried thyme
1 teaspoon jerk spice mix
4 tablespoons of your favourite
barbecue sauce
2 teaspoons white wine vinegar
200ml can chopped tomatoes
Salt and black pepper

Method

1. Remove any seeds from the jackfruit and cut any large pieces in half.
2. Heat the oil in a saucepan over a medium heat. Add the chopped onion and cook, stirring, for 5 minutes until softened. Add the crushed garlic and cook for another 1 minute.
3. Add the thyme and jerk spice mix, stir, then add the jackfruit, barbecue sauce, vinegar, chopped tomatoes and 150ml water. When the sauce starts to bubble turn the heat to low, cover with a lid, and simmer for 30 minutes. Stir the sauce every now and then to stop it sticking to the bottom of the pan.
4. Take the lid off and cook for another 5 minutes until the sauce has reduced and thickened.
5. Preheat the oven to 220C/425F/Gas 7. Line a large baking tray with baking paper.
6. Spoon the jackfruit onto the lined baking tray. Now the fun bit! Using two forks, pull the jackfruit into strips, so it looks shredded. Add a splash of water to the sauce in the pan and spoon the mixture over the shredded jackfruit until coated. Place in the oven for 15 minutes until starting to crisp up at the edges.
7. Serve the barbecue jackfruit with any spare sauce spooned over (heat it up first) with wedges, chips or in a wrap.

Ingredients

800g Heinz No Added Sugar Beanz
1.2kg potato, peeled and diced
1.2kg sweet potato, peeled and diced
30g butter or olive oil

Seasoning
1tbsp vegetable oil
350g onion, finely chopped
400g carrots, finely chopped
200g celery, finely chopped
2tbsp vegetarian Worcester sauce
1tbsp dried thyme
200g peas

Method

1. Steam or boil the potatoes and sweet potatoes until cooked. Note, the sweet potatoes will take less time than the potatoes. Drain, then mash with butter and seasoning until smooth. Allow to cool. If making vegan, mash with olive oil.
2. Heat the oil in a large pan and sweat the onion, carrots and celery for 10 minutes, stirring regularly. Alternatively, cook in the steamer.
3. Stir in the Heinz Beanz, vegetarian Worcester sauce, thyme, seasoning and heat gently for a further 10 minutes.
4. Add the peas then transfer to a tin and allow to cool slightly before piping over the sweet potato mash.
5. Cook for 20-25 minutes in a pre-heated oven at 200oC until bubbling and core temperature is reached.

Ingredients

800g Heinz No Added Sugar Beanz
1tbsp vegetable oil
200g onions, diced
100g celery, diced
5g garlic, crushed
20 mini chipolata sausages
2tsp smoked paprika

150g yellow pepper, chopped
2tbsp BBQ sauce

DUMPLINGS
200g plain flour
100g vegetable suet
2tsp dried mixed herbs Seasoning

Method

1. Preheat oven to 190oC.
2. Heat the oil in a casserole dish and brown the sausages on all sides. Remove and set aside.
3. Fry the onion and celery in the casserole for 3 minutes, until beginning to soften. Stir in the garlic, paprika and yellow pepper and cook for a further minute.
4. Add the Heinz Beanz, BBQ sauce and sausages back in the pan and bring to a simmer. Transfer to the oven and cook for 15 minutes.
5. To make the dumplings; in a bowl combine the flour, suet, herbs and seasoning and bring together to form a soft dough with approximately 150ml of cold water. Add the water gradually as it may take a little less.
6. Form the dumplings into 10 balls. Remove the lid from the casserole and place the dumplings on top. Cook, uncovered for 15-20 minutes. The dumplings are cooked when a knife comes out clean.

Ingredients

200g Heinz No Added Sugar Beanz
300g pizza dough mix,
plus flour for dusting
150g mozzarella and grated cheddar cheese mix
100g tinned sweetcorn, drained

GARNISH
1tbsp chopped parsley

Method

1. Preheat oven to 200oC and grease a 12” round pizza tray.
2. Make up the pizza dough as directed on the pack instructions.
3. Roll out the dough on a lightly floured surface to a 13” (33cm) circle and place on the greased tray
4. To make the stuffed crust, using 100g of cheese, create a ring of cheese around the outside edge of the pizza base, leaving a ½ cm gap between the edge. Brush a little water inside the cheese ring then fold over the outside edge to enclose the cheese. Press firmly to seal.
5. Top the base with Heinz Beanz, sprinkle with the sweetcorn and remaining cheeses.
6. Bake for 20-25 minutes until the base is cooked and the cheese is bubbling.
7. Leave to stand for a few minutes before cutting into slices.

Ingredients

800g Heinz No Added Sugar Beanz
1 tbsp vegetable oil
250g onion, chopped
10g garlic, crushed
2tbsp korma paste
250g sweet potato, peeled and cut into 1cm dices
100g broccoli, cut into bite-sized florets

TO SERVE
Rice and naan bread
Coriander for garnish

Method

1. Heat the oil in a pan and fry the onion for 3-4 minutes. Add the garlic.
2. Add the korma paste and cook for a further 2 minutes, stirring.
3. Add the Beanz and gently heat through, stirring occasionally.
4. Meanwhile steam the sweet potato broccoli until just tender. When cooked add to the curry. Stir to combine.
5. Serve the curry with rice and mini naan bread. Garnish with chopped coriander.

Ingredients

200g Heinz No Added Sugar Beanz
1tbsp vegetable oil
150g onion, finely chopped
100g red pepper, finely diced
1tsp each of smoked paprika, chilli powder, ground cumin and ground coriander
30g jarred green jalapeños, chopped
10 taco shells
150g iceberg lettuce, shredded
50g cheese, grated

Method

1. Heat the oil in a pan and gently sauté the onion and pepper for 5 minutes until soft.
2. Stir in the spices and cook for another minute. Add the jalapeños and Heinz Beanz and heat through gently, stirring for 5 more minutes.
3. Warm the taco shells in the oven for 2 minutes.
4. Divide the lettuce between the tacos, fill with the chilli Beanz and top with grated cheese.

Ingredients

800g Heinz No Added Sugar Beanz
1tbsp vegetable oil
300g onion, finely chopped
5g garlic, crushed
1tsp each of chilli powder, ground cumin and ground coriander
30g jarred green
jalapeño peppers, drained and chopped
400g tinned sweetcorn drained
300g tinned kidney beans
50g spring onions, chopped

CHEESE SAUCE
75g butter
75g plain flour
600ml milk, warmed
80g grated
cheddar cheese

SEASONING
4 flour tortillas

GARNISH
Chopped coriander

Method

1. Preheat oven to 180oC
2. Heat the oil in a large pan and sauté the onion for 3 minutes until starting to soften. Add the garlic and the spices and fry for a further minute, stirring constantly.
3. Stir in the beans, jalapeños, sweetcorn and spring onions and cook gently for 5 minutes to heat through.
4. For the cheese sauce, melt the butter in a pan then beat in the flour and cook for 30 seconds, stirring. Gradually whisk in the milk, stirring all the time until the sauce thickens. Add 30g of the grated cheese and season.
5. To assemble the lasagne, place a third of the bean mixture in the base of the dish, followed by a layer of tortillas, cut to fit the tin, top with a thin layer of cheese sauce then repeat the layers, finishing with a layer of cheese sauce.
6. . Sprinkle the remaining cheese over the top and bake in the oven for 25-30 minutes or until golden brown and core temperature is reached.