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Ingredients

30ml MONIN Dark Chocolate Sauce

120ml Semi Skimmed Milk

3 Scoops Chocolate Ice Cream

 

 

 

Method

  1. Pour MONIN Dark Chocolate Sauce into a blender jug. Add in the semi skimmed milk and chocolate ice cream. Blend on high for 25 seconds. Pour into vessel. Garnish with Whipped Cream and MONIN Dark Chocolate Sauce
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Ingredients

15ml Le Fruit de MONIN Peach

120ml Sparkling Wine

 

 

Method

  1. Pour Le Fruit de MONIN Peach into a highball glass. Pour over sparkling wine. Fill with ice. Gently stir to combine ingredients. Garnish with a peach slice and a rosemary sprig
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Ingredients

15ml MONIN Passion Fruit Syrup

75ml White Wine

50ml Soda Water

 

 

 

Method

  1. Pour MONIN Passion Fruit Syrup into a glass. Pour in Wine and Soda water. Fill with ice. Stir gently to combine ingredients. Garnish with Mint Sprig and ½ Passion fruit.        
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Ingredients

15ml MONIN Salted Caramel Syrup

Double Espresso

120ml Semi Skimmed Milk

 

 

 

Method

  1. Fill glass with ice. Pour in MONIN Salted Caramel syrup. Pour in Semi Skimmed milk. Extract espresso and pour into glass.
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Ingredients

15ml MONIN Caramel Syrup

1 Double Espresso

180ml Steamed Oat Milk

 

 

 

Method

  1. Pour MONIN Caramel Syrup into cup. Extract Espresso into cup. Steam Oat Milk and pour over syrup and coffee. Serve.
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Ingredients

30ml Le Fruit de MONIN Strawberry

120ml Semi Skimmed Milk

3 Scoops Vanilla Ice Cream

Method

  1. Pour Le Fruit de MONIN Strawberry into a blender jug. Add in the milk and ice cream and blend on high for 25 seconds. Pour into a glass. Garnish with Whipped cream and drizzled MONIN Le Fruit de Strawberry.
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Ingredients

20ml MONIN Pink Grapefruit Syrup

150ml Sparkling Water

Method

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Ingredients

30ml MONIN Cloudy Lemonade

15ml Le Fruit de MONIN Passion Fruit

150ml Sparkling Water

Method

  1. Pour MONIN Cloudy Lemonade and Le Fruit de MONIN Passion Fruit into a glass. Add sparkling water. Fill with ice and stir to combine all ingredients. Garnish with a lemon slice and mint sprig.
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Ingredients

40ml MONIN Cloudy Lemonade

150ml Still Water

Method

  1. Pour MONIN Cloudy Lemonade into a glass. Add still water. Fill with ice and stir. Garnish with a lemon slice.
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Ingredients

200g Country Range Fancy Peas
400g Country Range Chopped Tomatoes in Tomato Juice
50ml Country Range Extended Life Vegetable Oil
1tsp Country Range Garlic Powder
1tsp Country Range Dried Mixed Herbs
300g Maris Piper potatoes
250g mushrooms
200g spinach
2 onions

Method

  1. Pre-heat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
  2. Slice 1 of the onions and sweat in olive oil with the garlic and mixed herbs
  3. Cut the mushrooms into quarters and add to the pan along with the peas, spinach and chopped tomatoes then season to taste.
  4. Place in a suitable deep sided dish and top with thinly sliced potatoes and onions.
  5. Brush with a little vegetable oil and bake for 30 mins in the oven until the top is nice and brown.
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Ingredients

400g Country Range Puff Pastry Block
200g Country Range Mature White Cheddar Cheese
12 Country Range Mature White Cheddar Cheese Slices
100g Country Range Béchamel Sauce Mix (made up)
1 Country Range Free Range Medium Egg
50g Country Range Creamery Salted Butter
1tsp Country Range Dried Rosemary
1tsp Country Range Garlic Powder
A drizzle of Country Range Olive-Pomace Oil
500g celeriac
2 onions

Method

  1. Pre-heat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
  2. Roll out enough puff pastry to line a suitable pie dish.
  3. Thinly slice the celeriac and blanch in salted water for 2 mins. Refresh and pat dry.
  4. Place the sliced celeriac into the lined pie dish and pour over the ready-made béchamel sauce. Top the mixture with sliced cheddar cheese.
  5. Slice the onions and sweat in olive-pomace oil with the garlic and rosemary.
  6. Top the cheddar with the onions and then cover with some puff pastry and crimp tight around the edges. Cut a few holes in the top to let the steam out and brush with beaten egg.
  7. Bake in the oven for 30/35 mins and serve a wedge of the pie with seasonal vegetables and gravy or a cheese sauce.
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Ingredients

30g Country Range Bramley Apple Filling
½tsp Country Range Ground Cinnamon
1 scoop Country Range Soft Scoop Vanilla Ice Cream
Country Range UHT Dairy Whipping Cream (to serve)
Country Range Crumble Mix (to serve)
100ml milk
50ml double cream
½tsp vanilla essence
Include an additional product to further fortify your ingredients such as the double cream, if you wish.

Method

  1. In a blender add the vanilla ice cream, milk, double cream and cinnamon. Cover and blend on a high speed until smooth.
  2. In a suitable glass, layer the Bramley apple filling at the bottom of the glass and then pour your milkshake mixture over the top.
  3. Top with whipped cream, crumble mix or crushed leftover biscuits, cinnamon and serve.
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Ingredients

6 slices Country Range White Square Thick Sliced Bread
400ml Country Range UHT
Dairy Whipping Cream
6 Country Range Free Range Medium Eggs
200g Country Range Solid Pack Rhubarb
300g caster sugar
1 vanilla pod
Pouring cream or custard, to serve

Method

  1. Pre-heat the oven to 150°C Fan / 180°C Oven / Gas Mark 4.
  2. Dice the bread and place into a suitable ovenproof dish or individual dishes.
  3. Separate the eggs into yolks and whites.
  4. Whisk 75g of caster sugar, six egg yolks and vanilla until thick and smooth.
  5. Bring the cream to the boil then pour it over the eggs to form a custard. Pour this mixture over the diced bread.
  6. Bake in the oven for 15 mins to start the cooking process.
  7. Remove from the oven and top with rhubarb, or an alternative seasonal fruit of your choice. Sprinkle 25g of caster sugar over the fruit.
  8. Make your meringue by whisking three egg whites to soft peaks and adding 200g of caster sugar slowly until the meringue is thick and glossy.
  9. Top the rhubarb with the meringue, making sure you get lots of peaks.
  10. Bake in the oven for an additional 15 mins.
  11. Cool slightly and serve with more rhubarb and pouring cream or custard, which could be further fortified.
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Ingredients

Chicken
• 2 x chicken breasts
• Curry spices and seasoning, 1 x natural yoghurt
• Lemon juice, ginger, garlic, chilli, yoghurt, turmeric, garam masala

Bombay Potato
• 4 potatoes, peeled
• ½ bunch coriander
• 1 tsp of turmeric, mustard seeds, curry powder, onion seed, garlic salt
• Unsalted butter
• Rapeseed oil

Onion Bhaji
• 3 banana shallots
• 30g plain flour
• Chickpea flour
• Miscellaneous (oil, salt, pepper)
• ½ tsp of turmeric, curry powder, garam masala, fenugreek
• Whole milk

Curry Sauce
• 1 onion
• 2 cloves of garlic
• 1 tbsp curry powder
• 1 tbsp flour
• 1 tsp turmeric
• 500ml chicken stock
• 1 tbsp soft brown sugar
• 1 stem of fresh ginger
• ½ chilli
• 2 carrots

Vegetable Garnish
• 2 x spinach 30g
• 2 x courgette
• Coriander oil

Method

  1. Heat the fryer to 180°C and the oven to 180°C
  2. Trim the chicken breast and place the breast in vac pack bag with spice yoghurt mix and olive oil then seal. Heat a water bath to 56°C, place the chicken in and heat for 1 hour 20mins. Once cooked take out of bag and seal in a hot pan with some butter to finish.
  3. To create the sauce: Place a medium size saucepan on heat with a small drizzle of oil. Roughly chop all vegetables and sweat off in pan with a little seasoning. When soft add dried spices and flour, cook out for a few minutes then add chicken stock and bring to a simmer. Leave to cook for 20 minutes then blitz and strain.
  4. . For the bhaji: mandolin really fine into a bowl then add mixed curry spices, a tablespoon of flours and a little milk to make a batter. Mix well then deep fry at 180°C until golden.
  5. . For the Bombay potato: Dice the potatoes into rough 1cm squares. Place a sauté pan on the heat with little bit of rapeseed oil and 30g butter. Add dried spices and toast. Add diced potato and sauté for five minutes moving them around every minute. Take pan off the heat and place in oven for 10 minutes until cooked through. Line a terrine mould with cling film. Add fresh coriander to the potato and mix. Spoon the potato into the mould a quarter at a time pressing down each layer with a fork. When filled, place a tray on top with a weight to press and place in fridge to set until cold. When chilled turn out, portion and heat through in the oven.
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Ingredients

1 x 1.6–1.75kg (3½–4lb) duck, fresh or frozen and thawed (I use Cherry Valley)

2 eggs, beaten

Cornflour or potato flour, for dusting

1.1 litres (2 pints) groundnut or vegetable oil

For the braising liquid

900ml (1½ pints) Chicken Stock

900ml (1½ pints) dark soy sauce

450ml (15fl oz) light soy sauce

450ml (15fl oz) Shaoxing rice

Wine or dry sherry

100g (4oz) Chinese rock sugar or granulated sugar

5 whole star anise

3 pieces of Chinese cinnamon bark or cinnamon sticks

Method

  1. Cut the duck in half lengthways and dry with kitchen paper. Combine all the braising ingredients in a large pan and bring the mixture to a boil. Add the duck halves and turn the heat down to a simmer. Cover the pan and slowly braise the duck for 1 hour, or until it is tender.
  2. Skim off the large amount of surface fat which will be left when the duck is cooked, and allow the duck to cool. Once cooled, take the duck out of the pan, remove any lingering surface fat from the liquid and set the liquid aside.
  3. Carefully remove all the bones from the duck, keeping the meat and skin intact. Place the duck halves between 2 pieces of clingfilm and press the meat and skin together. Baste the duck halves with the beaten egg and dust with cornflour or potato flour.
  4. Next set up a steamer, or put a rack into a wok or deep pan, and fill it with 5cm (2in) of water. Bring the water to the boil over a high heat. Put the duck on a heatproof plate and carefully lower it into the steamer or on to the rack. Turn the heat to low and cover the wok or pan tightly. Steam gently for 20 minutes. Allow the duck to cool thoroughly.
  5. The dish can be completed to this stage a day in advance. When you are ready to serve the duck, heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the duck halves and deep-fry until they are crispy. Remove and drain well on kitchen paper.
  6. Heat some of the reserved braising liquid and serve with the duck as a sauce.
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Ingredients

1 red onion, finely chopped

500 g 5 bean salad

2 rea soon Country Range Smoked Paprika
2 garlic cloves, finely chopped
2 tbsp olive oil
2 large carrots, peeled
2 medium butternut squash, peeled and deseeded
Sea salt and freshly ground black pepper
2-3 thyme sprigs, leaves picked
1 red chilli, deseeded and finely chopped, or ¼ tsp dried crushed chillies IF YOU WANT IT SPICY, IF NOT LEAVE OUT
1.2 litres chicken or vegetable stock
Freshly grated Parmesan, to serve

Method

  1. Sweat the onion and garlic in the oil over a medium heat for 5-7 minutes until soft. Chop the carrots and butternut squash into 1.5cm dice and add to the pan. Season and cook for another 6-7 minutes until the vegetables start to soften.
  2. Stir in the thyme leaves and the fresh or dried chilli, then pour in the stock. Stir and bring to the boil. Simmer for 25-30 minutes until the carrots and squash are soft and beginning to break down.
  3. Stir well and return to the boil. Simmer for about 10 minutes or until the squash is cooked and the soup has thickened slightly. Check for seasoning, put in a blender and blend until smooth, return to a pan re boil and ladle into soup bowls.
  4. In a separate pan, fry off the 5 bean salad with 1 clove of garlic. Add in the 5 bean salad to the blended soup and Sprinkle with the Parmesan and serve.
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Ingredients

2 clove garlic

2 Porterhouse steak

2 courgettes

150 g 5 bean salad

½lemon

50 g walnuts

100 g fetta cheese

2 tbs mint

4 fl oz balsamic vinegar

12 fl oz Olive oil

Method

  1. Place the garlic, vinegar and half of the oil in a bowl
  2. Add the steaks. Turn to coat, then cover and refrigerate for up to 1 hour, (the longer you leave it, the better the flavours will be!)
  3. Peel the courgette into ribbons. Place in a bowl.
  4. Add the beans, lemon zest, lemon juice and remaining oil.
  5. Season with salt and pepper. Set aside for at least 10 minutes to let all those lovely flavours infuse.
  6. Heat a little oil in a frying pan over a medium-high heat. Cook the steaks for 3-4 minutes on each side or until cooked to your liking. Transfer to a plate. Rest for 5 minutes.
  7. Toss the salad to combine
  8. Add the walnuts, fetta and mint to courgette
  9. Toss to combine.
  10. Serve the steaks sliced with the courgette and bean salad
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Ingredients

150g Country range 5 bean salad

150g Country Range black olives, de stoned

1 clove garlic, peeled

6 anchovy fillets

salt and freshly ground black pepper

extra virgin olive oil

juice of 1 lemon

Method

  1. De stone the olives by squeezing or bashing the and removing the stone. Either very finely chop the olives, 5 bean salad, garlic and anchovies by hand or place them in a food processor and whiz until smooth.
  2. Correct the seasoning, add olive oil to loosen and add lemon juice to taste.