• 110 mins
  • 2 portions
  • Lunch, Main
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Ingredients

  • 200 g Country Range Signature Potato Sidewinders®
  • 50 g Country Range Mild Salsa
  • 1 tbsp Country Range Extra Virgin Olive Oil
  • 0.25 tsp Country Range Crushed Chillies
  • 0.25 tsp Country Range Whole Coriander, crushed
  • 0.25 tsp Country Range Whole Cumin, crushed
  • 1 lamb rump
  • 1 clove crushed garlic
  • Small bunch mint leaves
  • 4 sliced cherry tomatoes
  • 25 g black olives
  • 50 g Natural yoghurt
  • Salt and pepper to taste

Method

  1. Marinate the lamb rump with olive oil, crushed chillies, crushed coriander seeds, crushed cumin seeds and crushed garlic for 60 mins.
  2. Roast in the oven at 200°c until the internal temp is 50°c. It will rise to 55°c and be perfectly pink, cook to 65°c if you like it well done.
  3. Rest for 5 mins then slice the lamb and mix with the salsa and sliced tomatoes.
  4. Cook the Potato Sidewinders® according to the instructions, then top with the lamb, scatter a few olives and drizzle with yoghurt.
  5. Season to taste, garnish with mint leaves and serve.
  • 55 mins
  • 4 portions
  • Lunch, Main
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Ingredients

  • 2 Country Range Salmon Fillets
  • 200 g Country Range Mixed Vegetables
  • 10 ml Vegetable oil
  • 25 g Butter
  • 1 Finely diced onion
  • 1 ltr Fish stock
  • 1 Diced potato
  • 1 tsp Tarragon
  • 50 ml Cream
  • Season to taste

Method

  1. Pre heat the oven to 200c / 180c fan.
  2. Brush the salmon with a little vegetable oil and season with salt and pepper and cook for 8 minutes. Once cool enough to handle, flake into large pieces. Keep all the salmon juic-es.
  3. Sweat the onion in the butter until tender and add the fish stock and diced potato and simmer until the potato is just cooked.
  4. Add the mixed vegetables, flaked salmon and all the salmon juices, and simmer for 2 minutes.
  5. Season to taste and add the cream.
  • 50 mins
  • 4 portions
  • Lunch, Main, Side Dish
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Ingredients

  • 100 g Cooked Country Range Basmati Rice
  • 25 g Country Range Kidney Beans
  • 15 g Country Range Fancy Peas
  • 1 tsp Country Range Ground Paprika
  • 50 g Country Range Green Pesto
  • 4 Orange peppers
  • 25 ml Vegetable oil
  • 1 Finely diced onion
  • 1 Finely diced carrot
  • 2 Sliced spring onion
  • 1 tsp Crushed garlic
  • Season to taste

Method

  1. Pre heat the oven to 200c / 180c fan.
  2. Sweat the onion, carrot, spring onion and garlic in vegetable oil until tender.
  3. Add the cooked rice, kidney beans, peas and paprika and season to taste.
  4. Remove from the heat and cool whilst you prepare the peppers.
  5. Carefully cut the tops off the peppers, scoop out the pith and seeds and with a sharp knife, cut out spooky faces.
  6. Fill with the rice mix, brush with oil and bake in the oven for 15 minutes.
  7. Drizzle with pesto and serve with salad.
  • 110 mins
  • 2 portions
  • Lunch, Main, On the Go
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Ingredients

  • 2 Country Range 12” Tortilla Wraps
  • 100 g Country Range Signature Potato Sidewinders®
  • 2 Country Range Chicken Breast Fillets
  • 50 ml Country Range Extra Virgin Olive Oil
  • 1 tsp Country Range Dried Oregano
  • 1 tsp Country Range Crushed Chillies
  • 1 tsp Country Range Whole Coriander, crushed
  • 1 tsp Country Range Whole Cumin, crushed
  • 1 tsp Country Range Smoked Paprika
  • 0.5 tsp Country Range Ground Cinnamon
  • 50 g Greek yoghurt
  • 0.5 cucumber
  • 3 cloves garlic
  • 1 tbsp chopped mint
  • 0.5 tbsp chopped dill
  • 1.5 lemons (Zest and juice)
  • 2 sliced vine tomatoes
  • 0.5 red onion
  • 1 head of baby gem
  • 2 tbsp chopped parsley

Method

  1. Cut the chicken into strips and marinate in 2tbsp olive oil, two crushed garlic cloves, lemon juice, zest and all the herbs and spices for one hour.
  2. To make the cucumber dip – grate ¼ cucumber and mix with one grated garlic clove, mint, dill and yoghurt and leave to one side.
  3. Thread your chicken onto skewers and grill for four to five mins each side until fully cooked. Keep warm.
  4. Slice your tomato, red onion, lettuce and the remaining cucumber and marinade in 25ml olive oil and lemon juice. Season to taste.
  5. Warm your tortilla wrap and spread with the tzatziki that you made earlier. Cook the Potato Sidewinders using the instructions provided.
  6. Add salad, grilled chicken and Potato Sidewinders® to create your Gyros.
  • 70 mins
  • 6 portions
  • Lunch, Main
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Ingredients

  • 3 Country Range Chicken Breast Fillets
  • 6 Rashers of Country Range Bacon
  • 1 ltr Chicken stock made from Country Range Chicken Bouillon Mix
  • 1 tsp Country Range Dried Mixed Herbs
  • 25 ml Vegetable oil
  • 6 Sprigs rosemary
  • 180 g Pearl barley
  • 1 Carrot
  • 1 Leek
  • 1 Celery
  • 1 Onion
  • 1 tbsp Tomato puree

Method

  1. Pre heat the oven to 200c / 180c fan.
  2. Finely dice the carrot, onion, celery and leek and sweat in the vegetable oil.
  3. Add the tomato purée, mixed herbs and then the chicken stock.
  4. Add the pearl barley and simmer for 30 minutes until tender.
  5. Cut the chicken breasts in half and wrap each one in a rasher of bacon.
  6. Season the pearl barley to taste and place in an oven proof dish.
  7. Place the chicken portions on top, add a sprig of rosemary to each chicken portion and bake in the oven for 12 minutes or until the chicken is cooked through.
  • 30 mins
  • 10 portions
  • Lunch, Main
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Ingredients

  • 1 tbsp vegetable oil
  • 2 medium onions (300g), finely chopped
  • 20 g garlic, crushed
  • 600 g MAGGI Rich & Rustic Tomato Sauce
  • 2 x 400g tin Borlotti beans, drained and washed (480g drained weight)
  • 300 ml water
  • 15 g MAGGI® Vegetable Bouillon
  • Few dashes of Worcestershire sauce
  • Cracked black pepper, to taste
  • 550 g rigatoni or penne pasta
  • 60 g Medium cheddar cheese, grated
  • 30 g MAGGI® Southern Fried Crunchy Bake

Method

  1. Heat the oil in a medium pan and fry the onions for 5 minutes until softened and lightly golden, then stir in the garlic and cook for a further minute.
  2. Mix in the MAGGI Rich & Rustic Tomato Sauce, borlotti beans, water and the MAGGI Vegetable Bouillon and bring to a simmer for 10 – 15 minutes. Add a few dashes of Worcestershire sauce and season with black pepper to taste.
  3. While the sauce is simmering, cook the pasta according to pack instructions, refresh and drain. Stir the pasta into the sauce and place in an ovenproof dish.
  4. Scatter the grated cheese over the top followed by the MAGGI Southern Fried Crunchy Bake.
  5. Bake in an oven pre-heated 200˚C/ Fan 180˚C/ Gas Mark 6 for 20-30 minutes or until above 75°C and golden.
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Ingredients

  • 20 ml MONIN Spiced Red Berries Syrup
  • 125 ml red grape juice
  • 25 ml orange juice
  • 1 Cinnamon stick
  • 1 Orange slice

Method

  1. Heat all ingredients together in a steaming jug and pour into glass of choice.
  • 60 mins
  • 6 - 8 portions
  • Lunch, Main
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Ingredients

  • For the macaroni cheese:
  • 50 g Butter
  • 2 tbsp Plain Flour
  • 4 cloves Garlic, crushed
  • 500 g Macaroni Pasta
  • 2 Bay Leaves
  • 650 ml Milk
  • 2 tsp Dijon Mustard
  • 200 g strong Cheddar Cheese
  • 50 ml Double Cream, optional (or clotted cream if you have some leftover from Christmas)
  • 15 cooked Pigs in Blankets
  • For the pickled walnut breadcrumbs:
  • 2 tsp Olive Oil
  • 150 g Breadcrumbs
  • 4 Opies Pickled Walnuts, finely chopped
  • 2 tbsp flat leaf Parsley, finely chopped
  • 1 Parmesan cheese

Method

  1. Preheat the oven to 220ºC / 200ºC Fan / Gas 7. Melt the butter in a pan, add the flour and garlic then keep stirring to form a roux.
  2. Meanwhile bring a large pan of salted water to the boil then add the macaroni and cook for 10 minutes until a little under al dente.
  3. Add the bay leaves to the roux followed by the milk, stirring continuously until no lumps remain and the mixture thickens. Add the Dijon mustard, cheese, cream (if using) and finally the pigs in blankets. Season to taste then transfer to an oven proof dish.
  4. To make the breadcrumbs, combine all the breadcrumb ingredients in a clean bowl with a generous seasoning of salt and pepper. You can add more cheese, pickled walnuts and parsley at this stage to suit your taste. Scatter the breadcrumbs over the top of the macaroni cheese then pop in the oven for 10-15 minutes until the top is crispy and golden.
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Ingredients

  • 100 g streaky bacon
  • handful of cherry tomatoes
  • 1 heaped tablespoon of Philadelphia Intense Garlic & Herbs
  • 1 heaped tablespoon of sour cream
  • Bagel base
  • Sprinkle of fresh chives

Method

  1. Grill the bacon until crispy, and break it into tiny bits when cool.
  2. Slice cherry tomatoes and remove pips. Cut into small chunks.
  3. Mix the Philadelphia Intense Garlic & Herbs with the sour cream, chopped bacon and tomatoes—once mixed, season with salt and pepper.
  4. Pile the mix on the bagel base and garnish with a sprinkle of chopped chives.
  • 25 mins
  • 10 portions
  • Lunch, Main, On the Go
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Ingredients

  • 800 g GARDEN GOURMET® Vegan Fillet Pieces
  • 800 g Romaine lettuce
  • 720 g Aubergine Eggplant
  • 680 g Tomatoes
  • 480 g Courgette Zucchini
  • 400 g Crushed garlic
  • 150 g Vegan Light Mayonnaise
  • 30 g Thyme
  • 100 ml Olive oil
  • 20 ml Lemon juice
  • 10 Tortilla wrap

Method

  1. Slice the zucchini and the eggplants into slices, put on a baking tray with olive oil, garlic, Thyme and bake for 10 minutes at 170 degrees in the oven
  2. Slice the leaves out of the Romaine lettuce and cut slices of tomatoes.
  3. Mix the mayonnaise with the lemon juice and add some water to adjust the texture.
  4. Put the tortilla wrap on a cutting board, spread the sauce on top and add the salad, the grilled vegetables and the sautéed GARDEN GOURMET Vegan Fillet Pieces. Roll into a wrap, cut in half and serve.
  • 3 hrs 35 mins
  • 8 portions
  • Dessert
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Ingredients

  • 200 g vegan digestives
  • 85 g vegan butter or spread
  • 200 g raspberries
  • 50 g caster sugar
  • 300 g high quality, dark vegan chocolate (70% cocoa), broken into pieces
  • 200 g vegan milk chocolate broken into pieces
  • 1 tsp salt
  • 150 g caster sugar
  • 0.5 tsp vanilla paste or extract
  • 1 tbsp coconut oil
  • 310 ml water

Method

  1. For the base:
  2. Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
  3. Grease a springform cake tin (20-25cm diameter approx.) and set aside.
  4. Thoroughly blend all the base ingredients into a food processor or bash them with a rolling pin until fine and then pour them into a large mixing bowl.
  5. Gently melt the butter/spread in a small saucepan, on a low heat until fully dissolved. Combine thoroughly with the blended digestives.
  6. Empty the mixture into the bottom of the greased cake tin and press evenly. Place in the oven for 5-10 minutes until slightly golden. Set aside to cool.
  7. For the raspberry layer:
  8. In a medium saucepan, mix the raspberries and sugar together on a medium heat. Simmer for 5-10 minutes or until reduced down to a jammy consistency. Set aside.
  9. For the torte:
  10. In a large mixing bowl, break up the chocolate and add the salt. Set aside.
  11. Heat the sugar on a low-medium heat until melted and starting to turn amber.
  12. Remove from the heat then add the vanilla extract, coconut oil and water. Return the pan to a gentle heat and warm it up for a few minutes. Don’t worry if the sugar solidifies, just keep stirring it on a low heat until it dissolves again.
  13. Pour the heated liquid straight onto the chocolate and hand whisk continuously until the chocolate has melted and the mixture is smooth.
  14. Pour half the chocolate mixture over the base, then pour in the raspberry layer but leave about 1cm around the edge. Pour the other half of the chocolate over the top and give the tin a little tap to even out the top.
  15. Place in the fridge and leave to chill for a minimum of 3 hours.
  16. Decorate with freeze-dried raspberries and a sprinkling of cocoa or cacao powder.
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Ingredients

  • 2 poussins
  • 30 g butter, softened
  • 4 sage leaves, finely chopped
  • Salt and freshly ground pepper
  • 30 g butter
  • 2 banana shallots, finely chopped
  • 1 garlic clove, thinly sliced
  • 150 ml Marsala
  • 200 ml chicken stock
  • 8 sage leaves, finely chopped
  • 200 ml double cream
  • 1 tbsp olive oil
  • 1 tbsp butter
  • A handful of sage leaves

Method

  1. Preheat the oven to 200°C/180°C Fan/Gas 6.
  2. Place the poussins in individual oven dishes. Mix the softened butter with the chopped sage and season with salt and pepper. Rub the sage butter all over the poussins. Roast on the middle shelf of the oven for 35–40 minutes or until the skin is golden and crisp and the poussins are cooked through.
  3. Meanwhile, make the sauce. Heat the butter in a sauté pan until melted and foaming, then add the shallots and garlic, stir well and cook for 3-4 minutes to soften. Add the Marsala and simmer until it is reduced by half. Pour in the chicken stock and simmer until the liquor is reduced by half again. Add the chopped sage, stir in the cream and simmer until the sauce thickens. Season with salt and pepper to taste.
  4. Remove the poussins from the oven and set aside to rest in a warm place for 5–10 minutes. Meanwhile, heat the olive oil and butter in a small frying pan over a medium heat. When the butter is melted and foaming, add the sage leaves and cook until crispy. Remove from the heat.
  5. Transfer the poussins to warmed shallow serving bowls, spoon the Marsala sauce around them and scatter over the crispy sage leaves. Serve with some cavolo nero or other leafy green vegetable on the side.
  • 90 mins
  • 6-8 portions
  • Dessert
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Ingredients

  • 25 g soft butter (for greasing)
  • 250 g self raising flour
  • 100 g Suet
  • 75 g caster sugar
  • 1 tsp vanilla extract
  • 1 tsp mixed spice
  • 150 ml Milk
  • 100 g Country Range Frozen Raspberries
  • 250 g Raspberry Jam

Method

  1. Pre heat the oven to 180c / 160c fan / gas mark 4
  2. Mix together the defrosted raspberries and the jam
  3. Place a large roasting tin in the bottom of the oven and fill with water and place an oven rack just above it
  4. Mix the flour, suet and caster sugar in a bowl and add the mixed spice, vanilla and milk
  5. Bring together to form a sticky dough and place onto a floured surface. Gently roll out into a square and spread with the raspberry jam, leaving a 2cm edge on each side
  6. Roll up the dough and place seam down, onto a large piece of buttered grease proof
  7. Place this onto tin foil and gently seal the paper and tin foil leaving plenty of room for the pudding as it will rise in the oven
  8. Place onto the baking rack and cook for 1 hour
  9. Serve with custard and more raspberries
  • 15 mins
  • 1 portion
  • Lunch, Main
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Ingredients

  • 3 GARDEN GOURMET® Sensational™ Vegan Crispy Tenders
  • 1 Greek style flatbread
  • 20 g reduced fat hummus
  • 15 g fresh rocket
  • 25 g red onion, thinly sliced
  • 30 g chopped tomatoes
  • 15 g vegan alternative to white cheese (feta style)
  • 2 g harissa spice
  • 15 g pomegranate seeds

Method

  1. Wrap the flatbread in foil and warm in the oven, 180°C for approx. 4mins.
  2. Deep fry the Crispy Tenders according to preparation guidelines then chop or gently pull into 3 or 4 pieces.
  3. Remove the flatbread from the oven and place on a serving dish. Spread the hummus across the top.
  4. In a large bowl, toss together the rocket, red onion, chopped tomatoes and cheese. Place in the centre of the flatbread.
  5. Dust the Crispy Tenders with harissa spice and lay on top of the salad. Scatter with pomegranate seeds and serve.
  • 35 mins
  • 6 portions
  • Lunch, Main
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Ingredients

  • 680 g Steak (frying, rib eye, rump or sirloin)
  • 0.5 small Pear, peeled and coarsely grated
  • 60 g Soy Sauce (use reduced sodium if you’re watching your salt intake)
  • 2 tbsp Brown Sugar
  • 2 tbsp Toasted Sesame Oil
  • 3 cloves of Garlic, minced
  • 5 balls Opies Stem Ginger in Syrup (thinly sliced) plus 2tsp of syrup
  • 1 tbsp Sriracha Sauce (or Gochujang sauce or paste for authenticity)
  • 2 tbsp Vegetable Oil
  • 2 Spring Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds (optional)

Method

  1. Wrap the steak in cling film and place in the freezer for 30 minutes to firm up. Unwrap and slice across the grain into thin slices.
  2. In a medium bowl combine the pear, soy sauce, brown sugar, sesame oil, garlic, three balls of stem ginger, 2 teaspoons of the ginger syrup and sriracha sauce (or gochujang if using). Add in the steak, mix well, and marinate for at least 2 hours (or overnight), stirring occasionally.
  3. Add 1 tablespoon of vegetable oil to a cast iron griddle pan over medium-high heat. Add half of the marinated steak to the grill pan in a single layer and cook, flipping once, until the steak is charred and cooked through – this will take about 2-3 minutes per side. Repeat with the remaining 1 tablespoon vegetable oil and steak.
  4. Thinly slice the remaining 2 balls of stem ginger and spring onions.
  5. Garnish the cooked steak with the ginger slices, onions and sesame seeds, if using.
  • 195 mins
  • 8 portions
  • Dessert
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Ingredients

  • 1 jar Opies Figs with Luxardo® 12 Year Old Aged Brandy, drained, syrup reserved
  • 2 pieces Opies Stem Ginger, chopped and reserved syrup (for the sauce)
  • 125 g Margarine, plus extra for greasing the bowl
  • 350 g Mixed Fruit (like Raisins, Sultanas, Currants)
  • 1 large eating Apple, peeled, cored and grated
  • 85 g Light Brown Soft Sugar
  • 85 g Dark Brown Soft Sugar
  • 100 g Breadcrumbs
  • 100 g Self-Raising Flour
  • For the sauce:
  • 6 tbsp Cornflour
  • 1.5 pints Milk
  • 3 tbsp Caster Sugar
  • 3 tbsp Reserved Ginger Syrup (from the jar)
  • 3 tbsp Reserved Brandy Syrup (from the jar)

Method

  1. Grease a 2-litre pudding bowl and line the base with a circle of baking paper.
  2. Grease a large sheet of baking paper and lay it on top of a large sheet of foil, margarine side up. Fold a pleat in the middle of each sheet.
  3. Roughly chop 125g of figs and set aside. Place the remaining figs, margarine and 75ml of the reserved rum syrup into a food processor and whizz until smooth.
  4. Spoon the mixture into a large bowl, add the chopped figs, together with the remaining pudding ingredients and mix thoroughly.
  5. Tip the mixture into the pudding basin, cover with the buttered paper-foil sheet, tie with string and trim.
  6. Place the basin in a large saucepan, with a piece of scrunched-up foil at the bottom (to prevent the basin touching the base of the pan). Fill the pan with boiling water so it comes halfway up the sides of the basin. Cover and simmer for 3 hrs, topping up the water as needed.
  7. Remove and leave to cool.
  8. To make the sauce:
  9. Blend the cornflour with 6 tbsp of cold milk.
  10. Heat the remaining milk until almost boiling and add it to the cornflour mixture, stirring continuously.
  11. Return to the pan and stir over a moderate heat until thickened. Add the remaining ingredients and simmer for 1–2 minutes, still stirring. Pour over the pudding and serve
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Ingredients

  • Mix this altogether into a Caribbean paste…
  • 50 g Chilli Powder
  • 250 g Ground Mixed Spice
  • 250 g Cumin
  • 250 g Garlic Granules
  • 800 g Tomato Paste
  • 1.15 kg Jerk Paste
  • For the rest....
  • 7.5 kg Fresh Chicken Inner Fillets
  • 10 kg Tilda Brown and White Rice
  • 33 ltr Chicken Stock
  • 2 kg White Onion
  • 1.5 kg Yellow Pepper
  • 1.5 kg Red Pepper
  • 2.5 kg Petit Pois

Method

  1. Marinade raw chicken fillets in Caribbean paste, chicken can be marinated overnight or just before cooking
  2. Chicken can be steamed, pan fried, or oven baked
  3. Add chicken stock to rice- steam or boil
  4. Parboil petit pois
  5. Dice peppers and onion slightly fry in olive oil
  6. Add peppers, onions, peas and rice to the cooked chicken in a pot, mix together and serve with a garnish of parsley and a dollop of crème fraiche if desired.
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Ingredients

  • 100 g vermicelli rice noodles
  • 200 g carrots, julienned or grated
  • 3 spring onions, julienned
  • 0.25 garlic clove, finely chopped
  • 3 cm piece fresh ginger, peeled, julienned or finely sliced
  • 15 g mint, leaves picked and torn
  • 150 g bean sprouts
  • tbsp dark soy sauce, to taste
  • 1 tbsp sesame oil plain/all purpose flour, to assemble
  • 10 spring roll wrappers
  • Vegetable or olive oil, for brushing

Method

  1. Soak the vermicelli noodles in warm water until softened, then drain and add to a large mixing bowl. Add the carrots, spring onions, garlic, ginger, mint, bean sprouts, soy sauce and sesame oil to the bowl and toss everything together.
  2. To assemble the spring rolls, mix a little flour and water together to make a smooth paste. Lay one spring roll wrapper out on a clean surface and cover the rest with a damp tea towel.
  3. Add about 1 tablespoonful of mixture to the centre of the wrapper, just below the middle. Fold the bottom edge over the filling, then fold the sides over the top, so you have a rough rectangle forming a sort of envelope. Roll up the wrapper tightly into a neat sausage shape around the filling and seal the edge with a little flour-water paste.
  4. Brush with oil and place on a lined baking tray, then repeat with the remaining mixture and wrappers.
  5. Heat the air fryer to 200°C/400°F.
  6. Place about 4 spring rolls in the air-fryer basket at any one time, making sure there is plenty of space between them, and cook for 15–17 minutes, until crisp and golden.