View full recipe

Ingredients

Cadbury Hot Chocolate: 3 heaped teaspoons

Hot Milk: 200 ml

Whipped Cream: 2-3 tablespoons

Honeycomb: 1 fun-size Crunchie

Caramel / Toffee sauce: 1 tablespoon

Popcorn: 1 heaped tablespoon

Cadbury Chocolate Fingers: 2

3 heaped teaspoons

Hot Milk: 200 ml

Whipped Cream: 2-3 tablespoons

Honeycomb: 1 fun-size Crunchie

Caramel / Toffee sauce: 1 tablespoon

Popcorn: 1 heaped tablespoon

Cadbury Chocolate Fingers: 2

Method

View full recipe

Ingredients

Instant Cadbury Hot Chocolate: 4 heaped teaspoons

Hot Water: 200 ml

Whipped Cream: 2-3 tablespoons

Oreos Standard Biscuit: 2

Mini Oreos: 3

Chocolate Sauce: ½ tablespoon

Method

  1. Place the Instant Cadbury Hot Chocolate in a mug and pour in the Hot Water, stirring continuously.
  2. Add the Whipped Cream to the top.
  3. Crush one of your Oreo Standard Biscuits and crumble on, placing the other for decoration on the whipped cream.
  4. Finish off with drizzling the Chocolate Sauce and scattering with the Mini Oreos!
View full recipe

Ingredients

250g ribbon rice noodles

50g garlic cloves, finely chopped

50g red chilli seeds removed, finely chopped

2 limes (for zest and juice)

80ml vegetable oil

800g diced chicken thighs, skinless

250g spring onions, trimmed and finely sliced

500g prawns

250g beansprouts

100ml thai fish sauce (nam pla) or to taste

50g palm sugar, use light soft brown sugar if unavailable

25g Essential Cuisine Aromatic Stock Base

5 large eggs, beaten

100g fresh coriander, chopped

10 lime wedges

Method

  1. Cook the noodles according to the manufacturer’s instructions then drain them and set aside
  2. Heat the oil in a wok or a large non-stick frying pan over a high heat, add the garlic, red chilli and lime zest, fry for about 30 seconds, or until it becomes aromatic
  3. Add the chicken and stir-fry for 2 minutes. Add a drop of water to stop the spices burning. Cook for a further 2 minutes, until the liquid has disappeared and the chicken completely cooked
  4. Add the prawns, half of the spring onions and half of the beansprouts followed by the drained noodles and mix through. Stir in the lime juice, fish sauce, Essential Cuisine Aromatic Stock Base and brown sugar and cook for two minutes
  5. Pour in the beaten eggs and mix through the noodles until just cooked. Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, and the remaining spring onions and bean sprouts
View full recipe

Ingredients

700ml tomato ketchup

300ml gluten free soy sauce

50g Essential Cuisine Asian Master Stock Base

5g cayenne

5g smoked paprika

5g chinese five spice

100ml honey

Method

  1. Place all ingredients in a suitable pan and gently bring to the boil over a medium heat
  2. Simmer for 5 minutes
  3. Cool and store in the refrigerator in a suitable container
View full recipe

Ingredients

30 boneless chicken thighs, skin removed, cut into large strips

First Coating

150g plain flour

50g cornflour

Batter

375g self raising flour

25g cornflour

10g salt

300ml chilled water

1ltr Korean BBQ Sauce

Method

  1. Pre-heat fryer to 160°C
  2. Mix the flour and cornflower together to make the first coating, dust the chicken shaking off the excess. This coating will enable the batter to stick to the chicken
  3. To make the batter, mix the dry ingredients together and blend together with the water until a texture of double cream is achieved
  4. Dip the chicken in the batter and allow any excess to drip off over the bowl before carefully placing in the hot oil. Fry for 8-10 minutes, ensure the chicken is cooked, however the batter should be light in colour, drain on kitchen paper
  5. Turn the fryer up to 190°C and re-fry the chicken for a further 2 minutes or until golden in colour and crisp. Check the chicken is thoroughly cooked through and heated to required core temperature
  6. Serve with the Korean BBQ sauce
View full recipe

Ingredients

100g Essential Cuisine Miso Broth Base

25ml sake, if unavailable use white wine

2 garlic cloves, finely grated

25g fresh root ginger, peeled and finely grated

25g caster sugar

50ml rice wine vinegar

10 cod fillets (between 150-170g, keep skin on)

50ml vegetable oil

Lemon or lime wedges (optional)

50g chopped coriander

Method

  1. Preheat the oven to 180°C/350°F/ Gas 4 (160°C fan)
  2. To make the marinade, mix the Essential Cuisine Miso Broth Base, sake, garlic, ginger, sugar and rice wine vinegar together in a non-metallic bowl
  3. Add the fish to the marinade, cover with cling film and place in the fridge preferably for a minimum of two hours
  4. Lightly oil a non-stick baking tray. Place the fish, skin-side down onto the baking tray. Spoon over two tablespoons of the marinade and then bake for 10-12 minutes, depending on the thickness of fish
  5. Serve on a suitable plate and garnish with chopped coriander and lemon or lime wedges
View full recipe

Ingredients

25ml vegetable oil

50g root ginger, peeled and thinly sliced

5 garlic cloves, peeled and bruised

100g spring onions, sliced

1 cinnamon stick

250g carrots, peeled and chopped

250g celery, peeled and chopped

500g beef brisket joint

100g Essential Cuisine Master Stock Base

2.5ltrs water

1kg fine rice noodles, cooked to manufacturer’s instructions

Method

  1. Prepare ingredients as directed. Heat the oil in a suitable pan over a medium heat, add the ginger, spring onions and sweat for 4-5 minutes
  2. Add the vegetables and cinnamon stick and sweat for a further 5–6 minutes
  3. Add the remaining ingredients, bring to boil and simmer for 40-45 minutes or until the beef is cooked and the broth is fragrant
  4. Remove the beef, shred and return to broth, check seasoning
  5. Divide the noodles into warm bowls and pour over the hot broth
View full recipe

Ingredients

100g Essential Cuisine Miso Broth Base

2l boiling water

400g button mushrooms, sliced

250g spring onions, sliced

300g brown rice noodles

200g watercress, roughly chopped

400g tofu, cut in small cubes

400g chinese cabbage

Salt and pepper to taste

Method

  1. In a suitable pan dissolve the Essential Cuisine Miso Broth Base in the boiling water and add the mushrooms and spring onions, simmer for 2-3 minutes
  2. Add the noodles, stir and simmer gently for 4-5 minutes or until the noodles are cooked
  3. Add the tofu, watercress and cabbage, gently stir and bring back to the boil
  4. Season as required and serve in warm bowls
View full recipe

Ingredients

2kg pork shoulder, skin removed and fat trimmed

50g honey

50g Essential Cuisine Master Stock Base

50g ginger root, peeled and sliced

100g red onion, peeled and finely sliced

5 cloves of garlic, peeled

200ml water

500g kimchi (korean fermented cabbage)

600g basmati rice (optional)

30-40 small gem lettuce leaves, washed

5 radishes, thinly sliced

200g carrots, julienne

50g sesame seeds

50g coriander, chopped

100g spring onions, finely sliced

Method

  1. Mix the honey and Essential Cuisine Master Stock Base together and rub the marinade all over the pork (this can be done the day before). Refrigerate pork until required
  2. Pre-heat oven to 140°C. Place pork in a suitable tray and add the ginger, onion, garlic and water. Cover with foil and cook for approximately 3 hours or until thoroughly cooked, basting occasionally with the cooking juices
  3. Once the pork is cooked, remove from the oven to rest. Strain off the cooking juices into a suitable pan removing the aromas. Gently reduce the cooking juices by two thirds
  4. Boil the rice in salted water to manufacturer’s instructions, drain when cooked
  5. While the juices are reducing shred the pork on a suitable tray and pour the reduced cooking juices and thoroughly mix with the pork
  6. To serve place portions of pork, rice, lettuce, kimchi, radish, carrots and spring onions on a suitable platter
  7. Top with fresh coriander and sesame seeds
View full recipe

Ingredients

50ml sesame oil

300g carrots, peeled and cut into fine strips

300g norimaki, shredded

300g courgettes, cut into fine strips

600g beansprouts

250g water chestnuts

400g shiitake mushrooms, washed and sliced

1kg cold rice, cooked in Essential Cuisine Aromatic Stock Base

50ml gluten free soy sauce

50ml water

50g Essential Cuisine Master Stock Base

100g spring onions, finely sliced

10g cracked black pepper

10 eggs

100ml vegetable oil

200g bamboo shoots

Method

  1. Heat the sesame oil in a suitable wok over a medium heat, add the carrots and stir fry for 2-3 minutes. Add the courgettes, beansprouts, bamboo shoots, water chestnuts mushrooms and greens and cook for a further 2-3 minutes until the vegetables begin to soften
  2. Stir in the rice, soy sauce, Essential Cuisine Master Stock Base, water, spring onions and black pepper, fry for 4-5 minutes or until the rice is heated through to the required temperature
  3. n a separate frying pan heat the oil over a medium heat, fry the eggs turning once ensuring the yolk is runny
  4. Serve the rice dish in warmed bowls and top with the fried egg
View full recipe

Ingredients

200g onion, roughly chopped

50g fresh root ginger, peeled

5 garlic cloves, peeled

50g turmeric

6 red chillies, deseeded and roughly chopped

80ml vegetable oil

2 cinnamon sticks

10 cardamom pods, gently crushed

1.5kg braising steak, diced into 2cm cubes

2 limes, zest & juice

1ltr coconut milk

50g Essential Cuisine Aromatic Stock Base

50ml tamarind paste

50g toasted desiccated coconut

Garnish with shredded kaffir lime leaf and red chilli

Boiled jasmin or basmati rice, to serve

Method

  1. Make the spice paste by blending the onions, garlic, ginger, turmeric and chillies in a food processor with a splash of oil
  2. On a medium heat, add the oil and paste into a suitable pan and fry the paste until it starts to darken and become fragrant. Add the cinnamon sticks and cardamom and fry for a further minute
  3. Add the meat to the pan and fry in the paste, continually stirring until meat begins to brown. Pour over the coconut milk, tamarind, lime zest and Essential Cuisine Aromatic Stock Base, bring to a gentle simmer and cook for one hour and half or until the meat is tender and the sauce is reduced and rich
  4. When the rendeng is ready, stir in the toasted coconut, mixing well
  5. Serve the rendeng with rice and garnish
View full recipe

Ingredients

3 cups shredded Monterey Jack cheese (about 14oz)

1 cup crumbled feta cheese (4oz)

1 cup shredded ricotta salata cheese (4oz)

3 tbsp finely chopped fresh dill

3 tbsp finely chopped fresh mint

3 tbsp finely chopped fresh flat-leaf parsley

2 large eggs, beaten

1 tsp freshly ground black pepper

1 pack (about 20 sheets) filo pastry, thawed overnight in the refrigerator

1 cup melted clarified butter

Method

  1. Position racks in the top third and centre of the oven and preheat the oven to 350°F (177°C). Line two large rimmed baking sheets with parchment paper.
  2. To make the filling: Mix the Monterey Jack cheese, feta, ricotta salata, dill, mint, parsley, eggs, and pepper together in a large bowl.
  3. Unroll the filo and stack on the work surface. Cover the filo with a sheet of plastic wrap and a damp kitchen towel to keep it from drying out.
  4. Keeping the remaining filo covered, place a filo sheet, with the short side facing you, on the work surface. Using a soft pastry brush, gently brush the filo with melted butter. Using a pizza wheel or a sharp knife, cut the filo into thirds lengthwise.
  5. Place a teaspoon of the filling on the bottom of one strip, about 1” from the bottom and slightly off centre. Starting at the right bottom corner of the strip, fold the filo over to cover the filling to meet the opposite long side of the strip. Lightly press down on the filled filo to spread the filling.
  6. Fold the filo up, then over to the other side, continuing in a “flag-folding” fashion to form a filled triangle-shaped borag. Transfer to a prepared baking sheet. Repeat with the remaining two filo strips. Continue with the remaining filo, filling, and butter, placing the borags about an inch apart on the baking sheets.
  7. Brush the tops of the triangles with more melted butter. Bake until the borags are golden brown and crisp, about 15 minutes.
  • 38 mins
  • 2
View full recipe

Ingredients

150g Country Range Plain Flour

1/8 tsp Country Range Ground Ginger

25ml Country Range Extended Life Vegetable Oil

25g Country Range Madras Curry Paste

80ml water

½ tbsp Maldon salt

4 chicken thighs, diced small

1 spring onion, sliced

1 bunch fresh Coriander, chopped

1 tsp garlic cloves crushed

fresh ginger, sliced

1 green chili

Method

  1. Mix the water, flour and salt in a bowl to form a dough. Knead until smooth then cover in cling film and rest for 1 hour in the fridge.
  2. Meanwhile chop the diced chicken thigh small until it like mince, add sliced spring onions, madras paste, coriander, garlic and ginger. Mix well and put aside.
  3. Split the dough into about 12/15 20g sections, hand roll them into balls.
  4. Roll out each ball until very thin.
  5. Place a dessert spoon of chicken mix in the middle, wrap the pastry around and crimp the pas-try together at the top until the meat is sealed in.
  6. To Cook, use a traditional Bamboo steamer- place the momos in the top with the lid on and place over a pan of boiling hot water (you can also use a normal metal steamer or your oven if it has a steamer setting).
  7. Steam them for 8 mins.
  8. Dress with fresh ginger slices and green chili.
  • 45 mins
  • 4
View full recipe

Ingredients

1 tub Country Range Premium Chicken Breast Fillets

2 tsp Country Range Pure Clear Honey

4tsp Country Range Soy Sauce

1 tsp Country Range Ground Garlic

1 tbsp Country Range Corn Flour

1 tsp Country Range Chinese Five Spice

300g Minced pork

2 tsp light brown sugar

1 tbsp coriander, chopped

Method

  1. Finely chop the chicken fillets and place in a bowl with all the other ingredients
  2. Mix the mixture well and roll into walnut sized balls
  3. Gently fry in vegetable oil until golden on all sides and cooked to 75°C
  4. Serve with some Country Range Medium Egg Noodles, dressed with soy and sesame oil.
  • 1 hour
  • 6
  • Breakfast, Main
View full recipe

Ingredients

Hoppers

6                       Country Range Fresh Free-Range Medium Eggs

1/4 tsp             Country Range Ground Cumin

1 tsp                Country Range Pure Clear Squeezy Honey

200ml              coconut water

1 tsp                yeast

300ml              coconut milk

200g                rice flour

1                      large pinch of salt

 

Onion and Chili salad

50g                  Country Range Tinned Chopped Tomatoes

25g                  finely sliced red onion

1                      small bunch chopped coriander

1                      lime (juice)

1                      quantity of sliced chilis (as hot you like)

Method

  1. Heat 100ml of coconut water until tepid. Whisk in the yeast and honey, then leave to stand for 15 minutes. Mix with the coconut milk, then pour it into the rice flour in a large bowl. Whisk until you have a smooth batter. Cover with cling film and leave for 3 hours or overnight in the fridge.
  2. Add the last 100ml coconut water to the bowl and whisk well. Season with salt. Leave to stand for 15 mins before using. It should be thinner than a traditional pancake batter.
  3. Prepare the salad.
  4. Traditionally, the hoppers are cooked in a small, high-sided wok, but you can use a nonstick frying pan instead. Heat your pan, then, as it heats, dip into the oil with a piece of kitchen roll or cloth and use it to briskly rub around the pan. Slowly pour a ladleful of the batter into the pan, tilting it so the batter cooks up the edges of the pan and is distributed in a thin layer.
  5. Quickly crack an egg into the base of the pan and cover. Leave to cook for 2.5 minutes, or until the egg is just cooked and the edges of the pancake are starting to brown. Run around the edges with a palette knife and ease onto a plate. Serve with the salad and eat! (Repeat with the remaining mixture and eggs to create more hoppers)
  • 30 mins
  • 4
  • On the Go, Side Dish, Starter
View full recipe

Ingredients

150g Country Range Plain Flour

16 individual Country Range Mashed Potato Pellets

½ tsp Country Range Ground Coriander

½ tsp Country Range Ground Ginger

100g Country Range Creamery Salted Butter

2tsp Country Range Garam Masala

½ tbsp Country Range Crushed Chillies

1tbsp coriander, chopped

1 tsp Maldon salt

1 onion, diced

1/2/ tsp cumin seeds

50ml water

Method

  1. Mix the water, flour and 1 tsp salt in a bowl to form a tight dough.
  2. Knead until smooth and rest.
  3. Prep the mash potato and add all the spices and coriander.
  4. Finely dice the onion and fry in 25g of butter. Then add them to the mash mixture.
  5. Split the dough into 4 and roll each section out.
  6. Place 1/4 mash into the center of each rolled out dough section and wrap the dough around the mash to form a half circle and seal.
  7. Griddle in a pan with a little butter until golden on each side.
  8. Serve with a choice of tomato, onion, chilli raita and mint yogurt.
View full recipe

Ingredients

3 Country Range Free Range Medium Eggs (egg whites)

150g Country Range Pure Clear Honey

75g Country Range Flaked Almonds

75g Country Range Hazelnuts

75g Country Range Pistachio

Drizzle of Country Range Long Life Vegetable Oil

250g Caster Sugar

100g glucose

100ml water

1tsp rosewater

4 Edible rice paper sheets

Icing sugar for dusting

Method

  1. Line two 10” baking trays with the sheets of rice paper, brush with oil and dust with icing sugar.
  2. Add the egg whites to a clean mixer bowl to come to room temperature.
  3. Place the caster sugar, honey, glucose and water in a heavy bottom saucepan and heat slowly to reach 140°C.
  4. Once the mix has reached 125°C start whisking the egg whites until you have firm peaks.
  5. Add the sugar mix slowly and keep beating until the mix starts to cool.
  6. Add the nuts and rose water and keep whisking until you can place your hands on the bowl without burning.
  7. Pour into the tins and top with more rice paper.
  8. Once cooled tip out and cut into pieces to serve.
  • 1 hour
  • 12
  • Dessert
View full recipe

Ingredients

200g Country Range Creamery Butter

4 Country Range Fresh Free Range Eggs

300g Country Range Ground Almonds

40g Country Range Pistachios, chopped

100g Country Range Plain Flour

2tsp Country Range Baking Powder

175g Caster Sugar

½ tsp ground cardamom

1 orange zest and juice

1tbsp rose water

 

Topping

3tbsp icing sugar

1 orange juice and zest

2tsp rosewater

25g Country Range Pistachios, chopped

1tsp dried rose petals

Method

  1. Pre heat the oven to 160°C
  2. Cream the caster sugar and soft butter until light and fluffy.
  3. Add the rosewater, ground cardamom and the beaten eggs 1 at a time. Add a spoonful of ground almonds after each egg to stop the mix splitting.
  4. Add the baking powder to the flour, chopped pistachios and the rest of the ground almonds.
  5. Add the zest and juice of 1 orange to the egg mix.
  6. Add the flour and mix slowly into to the egg mix to form a nice loose cake mix.
  7. Pour the mix into a buttered spring base cake tin and bake for 40 minutes.
  8. Meanwhile, make the orange frosting by mixing the icing sugar, rosewater and orange juice and zest.
  9. Once the cake has been cooked and cooled. Drizzle the top with the frosting to make it look super classy. Top with chopped pistachios and dried rose petals.