Ingredients

• Pakora
• Samosa
• Naan
• Coriander
• Pomegranate Seeds
• Cauliflower
• Lion Indian Spiced Lemon Dressing
• Lion Indian Sweet Chilli Sauce

Method

1. Place pakora, samosa and bhajee on a roasting tray and cook at 190 degrees for 8 min.
2. Add baby florets of cauliflower to a hot pan with a drizzle of olive oil, turmeric and salt and pepper till gently coloured.
3. Remove from pan, finally mix lime juice and mint into some greek yoghurt.
4. On a platter arrange the pakoras, samosas and bhajee, spoon minted yoghurt and dress with toasted sunflower seeds, pann roasted cauliflower, pomegranate seeds and fresh curry leaves
5. To serve, decorate with Lion Spiced Indian Dressing and Indian Sweet Chill Sauce.

Ingredients

• 300g quinoa
• 1 red onion, finely chopped
• 100g raisins
• 100g feta cheese, crumbled
• 200g pomegranate seeds
• 100g toasted pine nuts
• 20g fresh coriander, chopped
• 20g fresh parsley, chopped
• 20g fresh mint, chopped
• 3 lemons, juiced
• 20 mls Lion French Style House Dressing

Method

1. Boil the quinoa until tender and drain well
2. Spread across a tray to cool
3. In a bowl mix the cooled quinoa with all the ingredients
4. Season and serve in individual bowls

Ingredients

• 200g tuna steak, sustainably sourced
• 10g sesame seeds
• Splash of rapeseed oil
• 2 cloves garlic, finely sliced
• 10g fresh ginger, finely grated
• 1 tbsp. low-salt soy sauce
• ½ lemon, squeezed
• 10g fresh coriander, chopped
• 1 spring onion, sliced
• 1 fresh red chilli, sliced
• 20 mls Lion Tartare Sauce

Method

1. Coat the tuna in sesame seeds
2. Heat the oil and add the garlic turning for one minute
3. Add the tuna and sear on each side for 20 seconds
4. Transfer into a pan and hold in a hot oven
5. In a bowl add the ginger, soy, spring onion, chilli and lemon juice and mix well
6. Place tuna on a plate and spoon over the ginger mixture
7. Accompany with Lion Tartare Sauce

Ingredients

• Thick Greek Yoghurt
• Crunchy Granola
• Smashed Biscuit
• Lion Raspberry Coulis
• Mango Coulis
• Lion Peach and Maple Compote

Method

1. Decorate the plate with Raspberry and Mango Coulis and smashed biscuits.
2. Add a generous dollop of Greek Yoghurt followed by Lion Peach and Maple Coulis. Top with fresh fruit and serve as a healthy dessert or breakfast.

Ingredients

• Halloumi
• Mixed salad leaves
• Chopped Cucumber
• Shredded Beetroot
• Vegetabe Couscous
• Lion Yoghurt and Mint Dressing
• Lion Middle Eastern Hot Sauce

Method

1. Chop Halloumi into batons and fry until crisp.
2. Prepare a bed of vegetable couscous, shred the beetroot and prepare the salad using mixed leaves and cubed cucumber.
3. Arrange in a meze style and dress with Lion Middle Eastern Hot Sauce and Yoghurt and Mint Dressing. Garnish with choppoed chilli and spring onion as required.

Ingredients

• 2  Large Red Peppers
• 80g  Cooked plain rice
• 280g  Shredded Jackfruit
• 4 tbsp.  Lion Chipotle Mayo
• 100g  Mixed beans, drained and rinsed
• 50g  Chopped mushrooms

Method

1. Preheat the oven to 180°C
2. In a bowl mix the shredded jack fruit, mixed beans, chopped mushrooms and rice with the Lion Chipotle Mayonnaise
3. Slice the red peppers in half and remove the core and seeds
4. Lightly oil a baking tray and the skin of the pepper
5. Fill each pepper with stuffing mixture and place onto the baking tray
6. Bake in the oven for 15 minutes until the peppers are soft and the top of the mixture is turning golden
7. Serve immediately

Ingredients

For the buffalo chicken

600g chicken breast, cooked and sliced

125ml buffalo wings hot sauce

½ bag of McCain Menu Signatures Crispers

For the garnish

2 spring onions, thinly sliced

15g fresh coriander, finely chopped

125ml blue cheese dressing

Method

1. Heat the oil in a heavy based pan, add the chicken and buffalo sauce and gently heat for 3 minutes.
2. Cook McCain Signature Crispers as per back of pack cooking directions, drain well and immediately toss in the Cajun spice mix.
3. Place crispers into the serving bowls, and then top with the chicken & buffalo sauce mix.
4. Drizzle with the blue cheese dressing.
5. Garnish with the sliced spring onions and sprinkle with fresh coriander.
6. Serve and enjoy!

Ingredients

For the chilli

1 tbsp olive oil

600g lean mince

650g chilli con carne sauce

For the salsa

150g thick ‘n’ chunky salsa

For the guacamole

100g guacamole dip

For the assembly

15g fresh coriander, chopped

2 x green chillies, sliced

15g Fajita spice mix

75g mature Cheddar cheese

½ bag of McCain Menu Signatures Crispers

 

Method

1. Heat the oil in a heavy based pan, add the mince and brown gently for 5 mins, add the chilli con carne sauce and simmer for 20 mins.
2. Cook McCain Signature Crispers as per back of pack cooking directions, drain well and immediately toss in the Fajita spice mix.
3. Place Crispers into a bowl, and then add the chilli, guacamole and salsa.
4. Garnish with the sliced chillies & cheese, sprinkle with fresh coriander.
5. Serve and enjoy!

Ingredients

600g beef sirloin steak, fat removed and sliced thinly
½ bag of McCain Menu Signatures Sweet Potato Rustics
1 tbsp of olive oil
2 cloves of garlic, finely diced
200g Korean Gochujang chilli sauce

To Garnish
2 spring onions, thinly sliced
2 red chilli, sliced
15g sesame seeds

Method

1. Heat olive oil in a pan and add the thin strips of steak, fry on high heat 1 minute.
2. Add the diced garlic and fry for a further 1 minute, remove from pan and put to one side.
3. In the same pan add the Gochujang sauce and gently heat for 2 minutes, adjust desired consistency with boiling water add the steak and reduce slightly.
4. Cook the McCain Signature Sweet Potato Rustics as per back of pack instructions, drain and place directly into serving bowls.
5. Generously spoon on the steak and Gochujang mix on top of the sweet potato.
6. Garnish with the spring onions and chilli.
7. Sprinkle with the sesame seeds.
8. Serve and enjoy!

Ingredients

For the Thai seasoning

15g Thai 7 spice seasoning

1 lime, juice and rind

½ bag of McCain Menu Signatures Sweet Potato Rustics

To garnish

400g of mixed and chopped colourful vegetables eg. broccoli /cauliflower florets, mini sweetcorn, beans, peppers, mange tout

3 spring onions (green only), thinly sliced

2 red birdseye chilli, sliced

15g salted cashew nuts, finely chopped

15g fresh coriander, finely chopped

Method

1. Cook the McCain Signature Sweet Potato Rustics as per back of pack instructions, then toss in the Thai seasoning along with the juice and rind of the lime.
2. Pour into serving bowls.
3. Garnish with the spring onions & red chilli.
4. Sprinkle with the salted cashews & coriander.
5. Serve and enjoy!

Ingredients

6 Délifrance Madeleine 18234

28 grams lemon curd

3 egg whites

150 grams caster sugar

Method

1. Defrost the Madeleines at room temperature for 30mins.
2. Use an apple corer to remove the centre of the madeleine and place to one side.
3. Fill the madeleine with 1 teaspoon (5 grams) of lemon curd and place the centre of the madeleine back on top of the lemon curd.
4. Whisk the egg whites until soft peaks have formed. Gradually add 1tbsp of sugar at a time & whisk into the egg whites, until soft peaks have formed.
5. Use a piping bag and star nozzle to pipe 7 meringue peaks on top of the madeleine.
6. Using a blow torch lightly torch the top of the meringue, until a golden crust has formed.

Ingredients

6 Délifrance Madeleine 18234

28 grams strawberry jam

200ml double cream

14 grams caster sugar

dusting of icing sugar

Method

1. Defrost the Madeleines at room temperature for 30mins.
2. With a knife cut the top off the madeleine.
3. Spread 5 grams of strawberry jam onto the bottom half of the madeleine
4. Whisk the double cream and caster sugar together till the cream is thick enough to hold its shape.
5. Use a piping bag and star nozzle to pipe a rosette of cream directly on top of the jam.
6. Using the top of the madeleine you cut off, cut it directly in half and place at an angle into the cream to create the butterfly wings.
7. Dust with icing sugar

Ingredients

1 Feel Good Panini 18418

55g hummus

125g roasted Mediterranean vegetables

few rocket leaves

Method

1. Defrost the Feel Good Panini at room temperature for 30mins.
2. In the oven, roast the Mediterranean vegetables until soft and golden, and allow to cool.
3. Bar mark the Panini if required, then slice the Panini in half lengthways.
4. Spread the hummus on the base of the Panini.
5. Place the roasted vegetables on top of the hummus followed by a few rocket leaves.

Ingredients

1 cup  White rice

1/4 Medium onion diced

1tsp Turmeric powder

1tsp Mustard seeds

1tsp Red chilli powder

1” Finely chopped Ginger (2tsp)

Juice of ½ a lemon

2tbs Mustard or vegetable oil

1/3 cup White lentils

1/3 cup Yellow lentils

1tsp Sugar

2 Boiled potatoes

¼ Fresh Green Chilli

Salt to taste

1tsp Asafoetida (optional)

1 Sprig Curry Leaves (optional)

Method

1. Batter: Leave the rice and lentils to soak in water for 2 hours. Blend into a thick batter. Add sugar and 1tsp salt. Leave to ferment for at least 24 hours in a cool dry place.
2. Potato: Pre heat a pan and add 2tbls of oil. Add the mustard seeds, Asafoetida and curry leaves to the oil and wait until they start popping. Add the onion and gently sauté until translucent. Add the ginger, fresh green chilli, then the turmeric powder and red chilli powder. Finally add the grated potatoes and season with salt and lemon juice and mix.
3. Making the dosai: Use a non-stick frying pan and place on a medium heat. Pour one ladle of the dosai batter into the centre of the pan and spread in a circular motion, once batter is evenly spread, drizzle with vegetable oil. Beware not to make the dosai too thin as this will cause it to burn.

Ingredients

Wheat starch 450g
Boiled water 525g
Sugar 600g
Steamed pumpkin 500g
Sticky rice flour 1250g
Lard 250g
Red bean paste

Method

1. Mix 450g of wheat starch, 525g boiled water and 600g of sugar.
2. Add 500g of steamed pumpkins (steam for around 30 mins) to the dough.
3. Add 1250g of sticky flour and mix.
4. Add 250g of lard and knead (NOTE: If the dough is too hard, add some cold water to make it softer).
5. Separate the dough into moderate sizes.
6. Roll each piece of dough into a round.
7. Get a tablespoon of red bean paste and place it in the centre of each dough piece.
8. Slightly squash each piece of dough.
9. Steam and pan-fry it to make it crispy.

Ingredients

1 Gressingham ® Goose

oil

salt

pepper

Method

1. Preheat oven to 180°C, Fan 160°C, Gas Mark 4.
2. Remove giblets etc and any spare fat from inside cavity. Use the spare fat to spread over the legs of the goose.
3. Weigh the goose to calculate the cooking time which is 30 minutes per 1 kg.
4. Place the goose on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt into the skin. Cover loosely with foil and place in the middle of the preheated oven.
5. Carefully pour off the goose fat occasionally. This can be kept to make roast potatoes
6. Remove the foil for the last 30 minutes of cook time. When the cooking time's up, lift the goose on to a carving dish, cover with foil and rest for 20 minutes before carving. This retains more of the juices for a more succulent roast

Ingredients

5kg goose

4 quinces or bramley apples

1 lemon, zest and juice

8 Medjool dates

8 cardamom pods

1 tsp ground cinnamon

freshly grated mace or nutmeg

50g fresh breadcrumbs

Sea salt

freshly ground pepper

2 bay leaves

4 tbsp quince paste or cranberry sauce

 

Method

1. Heat our oven to 220°C/Fan 200°C/Gas 7. Remove the giblets from the goose and set aside to make a rich gravy. Pat the goose dry. Let the goose come to room temperature (this takes approximately 2 hours).
2. Line a roasting dish with foil. Place a rack on top. Sit the goose on the rack. This will help the fat to drain from the goose. Lightly prick the goose skin all over, but take care not to pierce the flesh. Set aside.
3. Peel, quarter and core the quinces. Chop into 1 cm chunks. Tip into a large bowl. Squeeze over a little lemon juice to stop them browning. Add the zest. Halve the dates. Discard the stone. Finely chop the dates. Add to the bowl.
4. Crush the cardamom pods in a pestle and mortar. Discard the papery husts. Finely crush the seeds. Add to the bowl with the cinnamon, a good pinch of grated mace or nutmeg, the breadcrumbs and salt and pepper. Mix well.
5. Spoon the stuffing into the goose’s body, adding the bay leaves. Secure the end with a couple of cocktail sticks. Dust the goose with salt and pepper. Roast for 30 mins.
6. Remove the goose from the oven. Lower the temperature to 180°C/Fan 160°C/Gas 4. Pour out any fat that has collected in the roasting tray. It’s important to do this often to stop it burning. Roast the goose for another 2 hrs 15 mins, pouring off the fat every 30 mins. Save the fat for roasting potatoes.
7. While the goose roasts, melt the quince paste or cranberry sauce in a small pan. Remove the goose from the oven and baste it with the melted quince paste or cranberry sauce. Roast for 15 mins. Insert a skewer into the goose leg. The juices should run clear. If not, cook a little longer till they do.
8. Leave the goose to rest on a board, covered with a tent of foil, for at least 1 hr. Carve the goose and serve it with spoonfuls of the quince and date stuffing.

Ingredients

4-5½ kg Rhug Organic Dee Valley goose

3 lemons

2 oranges

1 tsp Chinese five-spice powder

small handful each of parsley sprigs, thyme and sage, plus extra for garnishing

a little olive oil for browning, optional

3 tbsp Rhug honey

Halen Môn sea salt

Method

1. Preparation is key to success, the more you can get done in advance the less stressful the big day will be. Getting the bird oven ready is one big job you can get done in advance and the first three steps to this recipe can all be done the day before.
2. Loosen the string and pull out the legs and wings a little – this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
3. Zest the lemons and oranges using a grater. Mix with 2 tsp Halen Môn sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
4. Stuff the zested fruit and the herb sprigs inside the bird and pop into the refrigerator overnight (don't worry if you forget as this can also all be done on the day).
5. Calculate your cooking time, for the first 10 minutes cook at 240C/fan, 220C/gas 9 (this will help seal the bird and give it a nice golden colour) then reduce to 190C/fan, 170C/gas mark 5 and cook for 20 minutes per kg for medium-rare, 32 minutes per kg for more well-done, plus 30 minutes resting.
6. At this point pre-heat your oven to 240C/fan, 220C/gas 9. To give your goose a nice golden skin pan fry it using a little olive oil. Holding the bird by the legs press it down on the breasts to brown the skin.
7. Once browned, place the bird in the roasting tin, Drizzle with the Rhug honey and sprinkle with thyme leaves. Roast for the calculated time, turning the heat down after 10 minutes to 190°C/fan, 170°C/gas mark 5. Cover the goose with foil if it is starting to brown too much.
8. Every 30 minutes or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg. At the end of the cooking time, leave to rest for at least 30 minutes, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
9. The carving Goose breasts are shallow, so take a sharp, long thin-bladed knife and angle it at about 90 degrees to the breastbone, For a starter idea how about …. Elliot Knox, created this delicious, colourful starter for visitors to enjoy in the run up to Christmas last year using Rhug organic Goose. Rhug Organic confit goose leg and root vegetable terrine wrapped in Parma ham, spiced fig and apple purée, fig and blackberry pickled salad and brioche. Visit their website for more details www.rhug.co.uk