Ingredients

125ml rosé wine
25ml elderflower cordial
7 raspberries

Method

1. Blend all of the ingredient together with ice.
2. Garnish with raspberries.

Ingredients

Salt cure
• 75ml Country Range White Cooking Wine
• 75g coarse salt
• 75g caster sugar
• Zest of 1 lime
• Zest of 1 lemon
• Zest of 1 orange
Anchovy Emulsion
• Yolks of two Country Range Free Range
Medium Eggs
• 1 pinch Country Range Smoked Paprika
• 25ml Country Range White Wine Vinegar
• 15g smoked anchovies
• 75ml rapeseed oil
• 1 pinch saffron
Fish
• 1 side Dollaghan (Trout)
Bouillabaisse
• 2 Country Range Dried Bay Leaves
• 1 Country Range Whole Star Anise
• 1 tbsp Country Range Tomato Paste
• 2½ ltr fish stock, refined
• 1 brown crab
• 1 celery stick
• 1 carrot
• 2 cloves garlic
• 1/2 leek
• 1/2 onion
• 1/2 fennel bulb
• 20ml brandy
• 20ml sherry

Method

1. Prepare the Dollaghan by de-boning the trout fillet, rinse under cold water and pat dry and leave to one side.
2. Mix the dry cure ingredients, together and rub onto the trout fillet, wrap tightly in cling film and leave to cure for up to two hours.
3. Add the brown crab to boiling salted water for 8-10 minutes or until cooked. Remove and refresh in cold water. Dissect the crab removing any crab meat and separating any waste.
4. To prepare the bouillabaisse, sweat off the chopped onion, fennel, leek, garlic and celery for 6-7 minutes. Add the brandy and sherry and reduce, add in the fish stock, crab shells and crab meat, bay leaf, star anise, and tomato paste and reduce for 2 hours.
5. Roast the tomatoes for 8-10 minutes, add to the bouillabaisse and reduce until a third of the liquid remains. Remove from the heat, purèe the mixture and pass through a fine sieve. When cool transfer into a plastic bottle and refrigerate until ready to serve.
6. To make the anchovy emulsion, beat the egg yolk with the white wine vinegar until slightly thickened. Pour in the rapeseed oil very slowly, continually whisking until an emulsion is formed.
7. Add the saffron, anchovies and smoked paprika and pulse in a blender until smooth. Pass through a fine sieve, transfer into a plastic bottle and chill.
8. Wash off the Dollaghan under cold water, and pat dry. Rub with a little oil, and sear with a blow torch fr 1-2 minutes to finish.
9. Portion the dollaghan. Present on a plate. Add some of the crab sauce, anchovy emulsion and herring roe then garnish with a sea purslane.

Ingredients

For the Sandwiches:
400g Country Range Supreme Coronation Chicken Filling
300g Country Range Medium White Sliced Bread (crusts removed)
900ml Full fat milk
20g Vegi gel
Thickener (as needed)

For the Scones
6cm Plain Scone made with Country Range Scone Mix
140 g Single Cream
2 tbsp Seedless Raspberry Jam
Thickener as required
3 tbsp whipped Cream

For the Pudding
375g Country Range Plain Sponge (Baked)
200ml Ambrosia custard
50ml yoghurt
50ml Double Cream
250g Country Range Milk Chocolate Drops
300ml Ambrosia Custard
2 tbsp Seedless Raspberry Jam

Method

1. Sandwiches: For the filling - Transfer the Country Range Supreme Coronation Chicken Filling to a blender and process until smooth.
2. Check seasoning and, if required add food thickener.
3. Sandwiches: For the bread - Heat the milk to 90°c, add the bread slices and blend to a smooth purée. Add vegi gel and cook for a further 2 minutes. Immediately pour the mixture onto a tray lined with cling film. Smooth out the mixture and set on the tray.
4. When the bread mix is cold, pipe the filling mixture over half of the bread sheet. Fold the naked side over and cut into 15 finger sandwiches or triangles.
5. Complete checks using IDDSI Framework Testing Methods for Level.
6. Scones: Place the scones and cream into a food processor and blend to a crumb. Add cream, blend and complete checks using IDDSI Framework Testing Methods for Level 4. Add more cream if required.
7. Add mixture into a piping bag and create small rounds 3cm in diameter
8. Thicken jam with Thick and Easy, and pipe in a swirl over the scone.
9. Pipe a small swirl of whipped cream on top of the jam.
10. Pudding: Place sponge into a food blender and blend to a fine crumb. Add the custard to make a puree. Check list to ensure it passed, if there are any bits or it is not the correct consistency blend or adjust as needed. Place in a piping bag.
11. Melt the milk chocolate over a hob or in the microwave for 30 seconds. Add double cream and whisk until well mixed and thickened. Place into a piping bag.
12. Serve in clear glasses or bowls layering sponge, chocolate, custard adding a touch of jam onto the centre of the top custard layer
13. Complete checks using IDDSI Framework Testing Methods for Level 4.

Ingredients

1 tbsp olive oil
1 small onion, diced
1 garlic clove, sliced
1 courgette, sliced
200g tinned chopped tomatoes
125g cherry tomatoes, halved
1 tsp dried thyme
150g pasta
12 large raw king prawns
Salt and freshly ground black pepper
A few basil leaves
To serve: Parmesan (optional)

Method

1. Heat half the olive oil in a non-stick frying pan over a medium heat.
2. Fry the onion for 3 minutes, then add the garlic and courgette.
3. Cook for 5 minutes, then add the chopped and cherry tomatoes and thyme and simmer for 8–10 minutes.
4. Meanwhile cook the pasta in boiling water according to the packet instructions. Drain and mix with the tomato mixture. Return the pan to a medium heat and add the remaining oil.
5. When hot add the prawns, then season and fry, stirring for 2–3 minutes until they’re pink and cooked through.
6. Put the pasta in a bowl, arrange the prawns on top, and scatter over the basil and Parmesan, if using.

Ingredients

For the cauliflower purée

600g cauliflower

30g Butter

300 ml milk

1 clove

½ bay leaf

½ teaspoon almond extract

Seasoning to taste

For the brown crab and cognac mousse

250g fresh brown crab

25 ml Cognac

1 sheet of gelatine

For the trout

2 whole trout, filleted

350g asparagus

65g almonds

Method

1. Gently cook cauliflower in butter for 2 mins and season. Add the milk to cover, cloves and bay leaf and cook until tender. Remove cauliflower and blend. Add almond extract and if necessary milk until correct consistency is reached.
2. Soften the gelatine in cold water. Place into a small pan with the cognac and heat until dissolved. Pick the crab meat and place in blender and the cognac mix and blend to a smooth consistency.
3. Clean bones and place in cold water with leek, onion and celery. Bring to the boil and simmer for 20minutes skimming regularly. Pass into a clean pan and reduce by ¼.
4. Peel and trim the asparagus.
5. Place the almonds in blender and pulse until crushed but not powdered.
6. Place the mousse on the trout fillets and then roll each fillet up and poach in the fish stock with the asparagus for 8-10 minutes.
7. Serve as shown.

Ingredients

For the torte

100g smoked Scottish sea trout

100g picked cooked white crab meat

½ lime, juice

30g crème fraiche

5g dill, chopped

2 Scottish plum tomatoes (skin, deseed and dice)

5 ml rapeseed oil

Seasoning

For the avocado

1 soft Hass avocado

30g crème fraiche

½ lime juice

Salt, to taste

Method

1. Finely dice trout and pack in 2cm high into a greased 5cm ring mould. Combine crab with crème fraiche, dill and lime juice, season with salt. Pack a further 2cm high on top of trout. Season tomato and combine with rapeseed oil and place on top of crab, refrigerate until required.
2. Half and remove flesh from avocado then stick blend until smooth with remaining ingredients For the citrus dressing 1 orange, segmented ½ lemon, segmented 5 ml runny honey 60 ml sunflower oil Stick blend all ingredients until smooth, strain through sieve, season and reserve For the salad 2 radish, thinly slice 4 orange segments mixed micro herbs
3. Serve as pictured.

Ingredients

For the soup
50ml extra virgin olive oil
300g smoked streaky bacon, roughly chopped
2 tbsp sherry vinegar
2 red onions, roughly chopped
2 carrots, roughly chopped
2 garlic cloves, finely chopped
2 stalks celery, roughly chopped
1 large leek, roughly chopped
2 large waxy potatoes, roughly chopped
6 vine tomatoes, roughly chopped (reserve the vines)
Small bunch fresh rosemary and thyme, tied with string
130g small orecchiette pasta
2 litres good-quality beef stock
1 x 400g tin cannellini beans, drained and rinsed
16 small florets purple sprouting broccoli
100g baby leaf spinach
Salt and freshly ground black pepper

For the wild garlic pesto
15g fresh basil, roughly chopped
15g wild garlic, roughly chopped
50g pine nuts
3 tbsp olive oil
15g Parmesan, finely grated
1⁄2 lemon, zest only, finely grated
1 tsp lemon juice, to taste

To serve
Small handful fresh basil, roughly chopped
Small handful fresh flatleaf parsley, roughly chopped
Small handful fresh chives, snipped
100g Parmesan, finely grated
Olive oil, for drizzling
1 loaf crusty bread, to serve

Method

1. For the soup, heat the oil in a heavy-based saucepan over a high heat.
2. Add the bacon, then season and fry for 3–4 minutes, until caramelizing but not burning.
3. De-glaze the pan with the sherry vinegar. Add the red onions, carrots, garlic, celery and leek and cook for 8–10 minutes, or until softened. 

4. Stir in the potatoes and tomatoes (with their vines) then add the rosemary and thyme bundle. Squash the tomatoes with a wooden spoon. Bring the pan to a simmer
5. Heat the beef stock in a saucepan over a high heat. Add the pasta to the vegetables. Once the stock is simmering, pour this in too.
6. Pour the soup into a pressure cooker (CAUTION: Please follow the manufacturer's guidelines for safe use of your pressure cooker). Bring up to pressure and cook for 5 minutes at pressure.
7. Turn off the heat and slowly release the pressure. Remove the rosemary and thyme bundle and tomato vines and discard.
8. Stir in the cannellini beans, broccoli and spinach and allow to soften in the residual heat for 5 minutes.
9. Meanwhile, to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Then, add the pine nuts and lemon zest and grind.
10. Once combined, add the olive oil to make a paste and grind in the Parmesan.
11. Add a squeeze of lemon and season to taste.
12. To serve, pour into soup bowls and sprinkle over the fresh herbs, parmesan, wild garlic pesto and olive oil. Serve with crusty bread.

Ingredients

4 rainbow trout fillets

For the cure

1 tbsp juniper berries

2 tsp star anise

80g sugar

80g salt

2 tbsp London Dry Gin

1 bunch of dill, roughly chopped

For the gel

250ml Indian tonic water

2 limes, juice and zest, reserving the zest for garnish

1 tsp agar-agar

To finish

1 cucumber

1 tsp white wine vinegar

1 tsp caster sugar

1 tbsp beetroot juice, from a carton is fine

2 shallots, finely sliced

20g keta caviar or lumpfish roe

salt and black pepper

Equipment

tweezers

piping set

Fruit gel

• 250ml fruit purée
• 250g caster sugar
• 250ml water
• 1 tsp agar-agar

 

Method

1. Check the trout fillets are fully boned by running your finger along the flesh. Use a pair of tweezers to pin bone any that remain. Place the fillets as an even layer in a shallow dish.
2. Blitz the juniper berries and star anise in a food processor into a fine powder. Mix the spices with the sugar, salt, gin and dill.
3. Spread the mixture evenly over the fish, cover with clingfilm and leave to cure in the fridge for 12 hours.
4. Prepare the tonic and lime gel using Indian tonic water and lime juice in place of water (see below), saving the lime zest for garnish.
5. Split the cucumber lengthways, remove the seeds and slice into half moons. Dress with a little vinegar, sugar and salt. Leave for 20 minutes.
6. Drain the juice off the cucumber, add the beetroot juice and pour over the shallots to lightly pickle.
7. Wash the cure off the trout fillets under cold water. Carve into neat thin slices (approximately 3mm).
8. Arrange the sliced trout on individual plates with the pickled cucumber and shallots.
9. Pipe the tonic gel onto the plate and finish with caviar or roe and lime zest, and a sprinkle of pepper.
10. Fruit gels can be used for sweet or savoury dishes – and they don’t melt on a hot plate. Rhubarb, redcurrant, cranberry or blackberry all work really well.
11. Begin by making or buying a good-quality whole fruit unsweetened purée, not juice.
12. Place the sugar and water in a small pan over a low heat and stir until the sugar is fully dissolved.
13. Transfer to a measuring jug. Make sure you have 250ml of sugar syrup and allow to cool.
14. Put the sugar syrup and fruit purée back in the pan and, using an electric hand whisk, beat in the agar-agar.
15. Allow to stand for a couple of minutes then place over a low heat. Bring to the boil and allow to simmer for 2–3 minutes.
16. Pour the mixture into a shallow tin and chill to set.
17. Turn the set jelly out onto a chopping board and cut into cubes.
18. Transfer to a liquidizer and blitz to make the gel. You may want to add a little water at this stage to achieve the desired consistency.
19. The gel can now be used in a piping bag, squeezy bottle or just by the spoonful.
20. Savoury gels are made just as above but without the sugar and are seasoned with salt, pepper or spices. A huge variety of vegetable gels are possible from your own vegetable purées – spinach, pumpkin and red pepper will give you a perfect set of traffic lights!

Ingredients

1 British brown trout

1 lemon

50g sea salt

100g hickory chips

½ cucumber

700ml vegetable stock

100ml white wine vinegar

200ml white wine

2 tbsp sugar

5 peppercorns

5 fennel seeds

200g frozen peas

10 asparagus spears

100g samphire

pea shoots for garnish

salt to taste

1 tbsp white wine vinegar)

3 tbsp olive oil  for the vinaigrette

1 tsp mustard)

1 tsp grain mustard)

Method

1. Prepare the trout and portion into 100g supremes, zest the lemon and mix with the sea salt, then pack this into the trout. Leave in the fridge for 5 minutes. In a saucepan heat 200ml of vegetable stock, 2 tbsp sugar, 100ml white wine vinegar, 200ml wine, peppercorns and fennel seeds and bring to the boil. Peel and slice the cucumber into a 5cm thick barrel and remove the seeds, drop these into the pickle then take the pan off the heat. Slice the cucumber finely.
2. Blanch the peas in boiling vegetable stock. After 3 minutes drain and blend with a little of stock and season to taste, pass through a chinois and cool over ice.
3. Peel, blanch and refresh the asparagus for 3 minutes.
4. Blanch the samphire.
5. Make the vinaigrette by mixing the white wine vinegar with both mustards and then incorporating the olive oil, season.
6. Hot smoke the trout for 5-6 minutes. Re-heat the purée, reheat the samphire and asparagus. Warm the cucumber slices up in a little pickling liquour. Begin to plate up, swipe the purée and make a nest of samphire, scatter the cucumber around, place the asparagus in a basket and drizzle the vinaigrette, then place the fish on top of the samphire.

Ingredients

Callebaut® 811 Dark Chocolate Callets 100g
Soya milk 400ml
Chia Seeds 100g
Vanilla Extract 1 tsp
Honey 1 tsp

Method

1. Heat the callets with the soya milk, stirring regularly
2. Combine all the ingredients in an airtight container, blend with a hand blender for a smooth texture
3. Leave to soak overnight, the pudding will keep in the fridge for up to 4 days
4. To serve, portion into individual ramekins and top with callets, honey and your choice of seeds, dried or fresh fruit
5. Top tip: Make it vegan by switching the honey for maple syrup

Ingredients

Callebaut® 811 Dark Chocolate Callets 375g
Margarine 250g
Eggs 3 and 1 extra egg yolk
Gluten free plain flour 65g
Cocoa powder 60g
Caster sugar 250g
Vanilla extract 2 tsp
Pinch of salt
Cream 20ml
Ice cream flavour of choice 2-3 scoops

Method

1. Melt the margarine and 250g of chocolate callets together
2. Mix the eggs, egg yolk, sugar, vanilla extract and salt together
3. Whisk in the melted chocolate and butter, flour and cocoa powder
4. Fold in 100g callets and pour into a lined 20m square tin
5. Bake at 140°C for 45 minutes and allow to cool
6. For the sauce, melt the remaining 25g of chocolate callets and cream in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce
7. To serve, stack brownie chunks in a glass with ice cream and drizzle with Callebaut sauce

Ingredients

Callebaut® Ruby Chocolate Callets 225g
Callebaut® Gold Chocolate Callets 80g
Soft butter 225g
Caster Sugar 225g
Gluten-free self-raising flour 225g
Medium eggs 4
Fresh raspberries 100g
Raspberry puree 180g
Juice of 1 Lemon
Icing sugar 20g
Raspberries (for decoration)

Method

1. Cream the butter and sugar until light and fluffy
2. Gradually beat the eggs into the butter mixture
3. Sieve in the flour and mix well
4. Gently fold in the fresh raspberries and gold callets
5. Pour the mixture into a round tin and bake at 160°C for 35-40 minutes
6. For the ruby ganache, melt the ruby callets in a bain marie and gradually add 100g raspberry puree, followed by the lemon juice
7. Spread the ruby ganache over the top of the cake, chill for 2 hours before cutting
8. For the coulis, mix together the remaining 80g raspberry puree with the icing sugar and serve with raspberries for decoration

Ingredients

Callebaut® 811 Dark Chocolate Callets 80g
Oat milk 500ml
Banana 1
Honey 1 tbsp
Vegan chocolate protein powder 30g

Method

1. Melt the callets in half of the oat milk, stirring regularly
2. Add a couple of ice cubes and mix with the rest of the oat milk to cool
3. Blend all of the ingredients together to make a thick shake
4. Pour into a cold glass and top with grated chocolate and sliced banana
5. Top tip: Make it vegan and switch the honey with maple syrup

Ingredients

Callebaut® Gold Chocolate Callets 200g
Cream cheese 340g
Caster sugar 120g
Double cream 130ml
Digestive biscuits 150g
Butter (melted) 50g

Method

1. Whip the cream until smooth
2. Mix the caster sugar and cream cheese together
3. Melt the chocolate and then add into the cream cheese mix
4. Fold in the cream
5. For the base, melt the butter and blitz the biscuits, then fold the biscuits through the butter mixture
6. Press the biscuit crumbs into the base of an 8 inch tin
7. Pipe the cheesecake mix onto the biscuit base and refrigerate or freeze
8. TOP TIP: Use gluten free biscuits for a gluten-free dessert

Ingredients

Callebaut® Ruby Chocolate Callets 450g
Butter 100g
Golden syrup 140ml
Gluten free rich tea biscuits 250g
Chopped cranberries and cherries 250g
Grape seed oil 115ml
Beetroot powder (to colour)

Method

1. Melt 300g of the ruby chocolate with butter and golden syrup
2. Break the biscuits into small pieces and fold the biscuits and dried fruit into the chocolate mix
3. Spoon the mixture into a lined baking tin to create an even layer
4. Chill for a couple of hours until set
5. To make the glaze, temper 150g ruby chocolate to 31°C and add in the grape seed oil and beetroot powder
6. Pour a thin layer on top of the tiffin, then allow to set
7. Cut into squares to serve

Ingredients

Callebaut® Gold Chocolate Callets (melted) 100g
Callebaut® Ruby Chocolate Callets 100g
Salted caramel sauce 25g
Banana, chopped 50g
Custard (heated) 270g
Double cream (whipped) 230ml
Lemon juice 10ml

Method

1. Mix the banana with the caramel sauce
2. Combine 160g custard with the gold chocolate. Once cool fold in half the whipped cream
3. Melt the ruby callets with lemon juice and mix with the remaining custard
4. Once cool, fold in the rest of the whipped cream
5. Layer the banana sauce, gold custard and ruby custard in glasses

Ingredients

Callebaut® 811 Dark Chocolate Callets 70g
Plain flour 135g
Baking powder 1 tsp
Almond milk 250ml
Sugar 2 tbsp
Coconut oil (melted) 15ml
Coconut milk 20ml

Method

1. Combine the flour, baking powder, and salt, stir in 45g of chocolate callets.
2. Heat the almond milk in the microwave then add the coconut oil and sugar
3. Add to the dry ingredients and mix well
4. Spoon a portion of the batter into a hot non-stick pan
5. Cook for 3-4 minutes on each side, flipping occasionally
6. Repeat to make 6-7 pancakes
7. For the sauce, melt the remaining 25g of chocolate callets and coconut milk in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce
8. Drizzle the chocolate sauce on pancake stack and serve with fresh fruit

Ingredients

Callebaut® 811 Dark Chocolate Callets 350g
Digestive biscuits (check they are suitable for vegans) 400g
Non-dairy margarine 150g
Cocoa powder 1 tbsp
Golden syrup 6 tbsp
Glacé cherries, chopped 90g
Vegan mini marshmallows (optional) 60g

Method

1. Crush with a rolling pin to create crumbs, leave a few larger pieces to create texture
2. Melt the chocolate callets, margarine, cocoa powder and golden syrup together and stir to create a glossy mixture
3. Pour two-thirds of the chocolate into a bowl and stir in the biscuits, cherries and marshmallows
4. Spoon the mixture into a lined square tin and press down
5. Top with the rest of the chocolate and smooth across
6. Chill for a couple of hours to set and cut into equal sized slices
7. TOP TIP: Use gluten free digestives for a gluten free treat