Ingredients

1 Rustic Giotto bun (74454)
1 Vegetarian burger (120g)
30g Cheddar Slice
15g Pickles
10g Curly salad
10g Vegetarian Burger Sauce (See Recipe Below)
10g Fried onions

Vegetarian Burger Sauce
128g Vegan mayonnaise.
6g Mustard.
6g Hot Red sauce.
I Clove of garlic
Pinch of salt and pepper

In a small bowl, whisk together all of the ingredients

Method

1. Bake the Giotto (200˚C for 6 to 8 Minutes) and allow to cool for 30 minutes.
2. Cook the Vegetarian burger.
3. Slice the Giotto in half.
4. Place 10g of curly salad on the base.
5. Arrange the Vegetarian burger and Cheddar.
6. Add a layer of Vegetarian burger sauce.
7. Finish with pickles & fried onions

Ingredients

800g Country Range Macaroni

50g Country Range Plain Flour

50g Country Range Butter

100g Country Range Dried Mixed Herbs

100g Country Range Panko Breadcrumbs

400g Grated White Mature Cheddar

8 beef tomatoes

500ml milk

10ml truffle oil

100g mixed seeds (sunflower, pumpkin, chia)

For the garnish 

40 asparagus

80ml extra virgin olive oil

Method

1. Place the milk into a pan, add the butter and flour, bring to the boil, stirring all the time. Once it starts to thicken, add the grated cheese, truffle oil and seasoning.
2. Cook the macaroni in boiling salted water for 12 minutes (or as per packaging) drain and mix with the béchamel. 3
3. Remove the top of the beef tomatoes, using a spoon carefully scoop out the insides, season and fill with the macaroni cheese. Blend 50g of the dried herbs with the extra virgin olive oil.
4. Toast all the seeds under a grill for a few minutes, mix with the herbs and breadcrumbs, sprinkle over top of the macaroni, place into the oven for 10 minutes.
5. Peel and cook the asparagus in boiling water for 4 minutes, drain and toss in a little olive oil.
6. TO SERVE: Place 5 pieces of asparagus in the middle of each plate, carefully add the beef tomato on top and drizzle with a little parsley oil.

Ingredients

For The Calamari

Fresh Calamari cut into strips 400g

Cornflour   2Tbsp

Paprika or Red chilli powder 2Tsp

Oil – To fry the calamari

For the Sauce

Vegetable oil 50 ml

Ginger chopped 30g

Oyster Sauce 400g

Sugar 100g

Black Peppercorns coarse 7g

Water 650ml

Curry leaves fried 8g

Roasted cumin seeds 7g

White wine vinegar 20g

Chopped fresh coriander  5g

For the sprinkle

Chat Masala 10g

Curry Leaves – a few sprigs

Method

1. Heat the oil in a saucepan and sauté the ginger till soft. Add the water and bring it to boil then add the sugar and black peppercorns. Once the sugar dissolves, add the oyster sauce followed by the vinegar, cumin seeds and curry leaves and cook till thick.
2. Dust the calamari in cornflour and paprika powder and fry on a high heat to get a crispy texture. Place it on a kitchen towel.
3. Heat the sauce in a wok on high heat and stir fry the calamari and add the coriander leaves. Serve hot on a plate and sprinkle chat masala and curry leaves on top.

Ingredients

• 170g Halibut portion
• Jerusalem artichokes
• Fennel broth
• Green oil
• Pickled Grape
• Almond
• Chervil

Method

1. Halibut- Prep the Halibut and portion into 170g pieces. Save any trim for staff/goujons. Season and seal the halibut in oil on the side removed from the bone, turn over add 10g butter, 10g water and a sprig of rosemary. Cook in oven for around 5 mins at 180c. Baste.
2. Artichokes (Batch) - Peel and slice 1kg to 1cm thick. Vac pack with 100ml rapeseed oil, 10g salt and 1 sprig of thyme. Steam for around 20 mins or until just soft. Chill . To Serve, cook in foaming butter.
3. Fennel Broth- Chop and sweat 1 large fennel, 1 white onion, 1 stick celery, 10g ginger, 1 stick of lemon grass and one red chilli. Add 3 star anise and 10 cardamom pods. When soft, add 200ml white wine and reduce, add 500ml chicken stock and reduce.Add 1 litre of double cream and leave to infuse for half an hour. Pass and adjust accordingly – White Balsamic, lemon juice, salt, sugar, butter.
4. Green Oil (Batch) - Pick one bunch of chervil and one bunch of parsley. Place in the blender with 800ml of rapeseed oil. Blend at 60c for 5 minutes . Pass through muslin in a bowl over ice.
5. Pickled Grape- Boil 100ml white wine vinegar, 100ml water and 100g sugar. Pour over 200g sliced red grapes and chill.

Ingredients

Rabbit Terrine 

1x whole farmed Rabbit

75g cooked Foie Gras

1 x litre of Rabbit stock

400g Mirepoix of Vegetables Carrot, Celery, Shallot and Leek

250 ml White Wine

50g chopped Parsley

100g of Brunoise Carrot, Celery, Shallot and Leek

4x leafs of gelatine

 

Prune Malt Loaf 

75g Prune juice

1x English Tea bag

70g Malt extract

20g Black Treacle

25g Dark brown Sugar

100g Dry Prunes

63g Whole Grain Flour

63g Plain Flour

7g Baking Powder

Salt

Pickled beetroots 

5x baby Candy stripe Beetroots

5x baby Golden Beetroots

500ml White Wine Vinegar

400ml Water

50g Sugar

1 x Star Anise

20g coriander seeds

20g pink peppercorns

5g white peppercorns

5g sea salt

2x cloves

20g yellow mustard seeds

Beetroot jelly 

250ml purple beetroot juice

10ml Lemmon juice

3 x gelatine leafs

Radish 

3x Fresh Breakfast Radishes

Mizuna cress 

10x sprigs of Mizuna cress

Method

1. Rabbit Terrine- Remove the legs, belly, liver, heart and loins from the Rabbit then chop the carcass into 1 inch pieces.
2. Pan fry the carcass pieces, belly and legs until deep brown then add to the rabbit stocks dropped simmer for 45 minuets
3. Pan fry the livers, heart and loins until just cooked then rest
4. Remove the legs and belly from the stock then strain, season and add soaked gelatine
5. Add the Brunoise of vegetables to the stock and cook until tender then remove from the heat
6. Pull the meat from the legs and add to the stock and Brunoise with the livers, hart, loins and parsley
7. Dice the cooked Foir Gras into small cubes and add to the meat, stock and parsley mixture
8. Layer mixture into a Terrine mould and refrigerate until fully set
9. De mould the terrine and slice
10. Prune malt loaf - Heat the prune juice, brown sugar and tea bag then leave to infuse for 10 minuets
11. Finely dice the dry prunes then add the malt and treacle
12. Remove the tea bag then pore the 2 mixtures together and stir well
13. Sift together the flours salt and baking powder then add to the wet ingredients and mix to a batter
14. Pour the batter into a loaf tin and bake for 20 minuets at 180°c then lower oven temperature to 160°c and continue to cook for a further 20 - 30 minuets until thoroughly cooked
15. Allow to cool on a cooling rack then slice into thin strips and bake until crisp.
16. Pickled beet roots- Gently fry spices in the dry pan then add the vinegar water and sugar and bring to the boil
17. Divide the pickling liquor into two batches then finally dice one of each of the beat roots and add to the pickling liquors to create one golden and one pink pickling liquor
18. Peel the beat roots then add them to their respective pickling liquors, bring to the boil then cover and remove from the heat then set aside until needed
19. Beetroot jelly- Soak the gelatine then bring the beat root juice to the boil then add the gelatine
20. Pour the beetroot juice into a mould and set in the fridge Shave the radish into thin strips
21. Serving/Presentation: Presentation Stick the malt loaf crisps onto the side of the Terrine using malt extract, de mould the jelly then placed alongside the terrine, garnish the top of the jelly with pickled beetroot, shaved radish and Mizuna cress

Ingredients

1 rabbit loin

For the marinade

1.5 tbsp lemon grass fresh, blended

0.75 tbsp turmeric ground

0.125 tbsp spice cumin ground

0.5 tsp salt

0.75 tbsp sugar granulated

Method

1. Method for the satay: With wild rabbit I find it better to soak the whole carcass in salted water for a few hours, then give it a rinse and pat dry. Remove the silver skin from the loins by carefully piercing it with a sharp paring knife then lifting the blade up and away from the meat.
2. With the blade pushing against the silver skin, slide the knife across the loin to remove as much as this membrane as possible.
3. Then cut into one side of the back bone as close to the spine as possible, run the knife along the length of the loin and down the rib cage to release the meat. Trim off the belly flap and any other unwanted silver skin.
4. To Marinade: Blend all the ingredients for the marinade together. Double over a length of cling film across a chopping board and place a good teaspoon of satay marinade on it.
5. Place the rabbit loin onto the film and roll it in the marinade. Roll the cling film up tightly to form the rabbit into a cylinder. Tie the ends.
6. At this stage you can also vac pack the rabbit - the compression will help the saddle take in the marinade. Leave overnight if possible.
7. Poach the parcels in some simmering water for 8-10 minutes. Remove and rest for 5 minutes, then open up the parcels, place the cylinders on a cooling wire to drain off any excess moisture for a few minutes.
8. Carve into rounds about ½ cm wide and serve whilst warm on crostini.

Ingredients

salt and black pepper

6 rabbit legs

100g butter

100ml white wine vinegar

3 tbsp Dijon mustard

500ml chicken stock

150ml double cream

1 tbsp dried oregano

1 tsp smoked paprika

1 tsp chopped rosemary

6 garlic cloves, crushed

2 bay leaves.

Method

1. Season the rabbit legs. Melt the butter in a heavy-based casserole pan and sear the rabbit legs. Remove from the pan and drain.
2. Swill the casserole with the vinegar and boil to reduce by two-thirds. Add all the remaining ingredients and bring to the boil. When boiling, add the rabbit back to the casserole, cover and cook gently until the meat falls freely off the bone
3. Take out the rabbit and set aside. Boil the cooking liquor to reduce it to a sauce-like consistency (it will coat the back of a spoon)
4. Adjust the seasoning and return the rabbit to the pot to warm through
5. Serve with sauté potatoes.

Ingredients

3 egg whites
200g caster sugar
1 tsp white wine
vinegar
1 tsp cornflour

To fill:
500ml double
cream
2 tbsp caster sugar

Method

1. Preheat the oven to 120C/Gas ½ and line a baking sheet with greaseproof paper. Clean your chosen whisking bowl with a drop of lemon juice, to degrease it.
2. Whisk the whites in an upright mixer or with an electric hand-whisk on top speed. When they start to go frothy, add the sugar a tablespoon at a time, whisking constantly. Once the mix has thickened and all the sugar is in, stir the vinegar and cornflour together in an eggcup and tip this in too. Carry on whisking at full pelt for about another 3 minutes until firm and glossy
3. As soon as the mix is ready, dollop on to the prepared tray. For individual meringues, use a large serving spoon or spatula to make 4 Willy Wonka-esque constructions or 6–8 kiddysized ones. For a pavlova, dollop the whole lot into the middle and spread out to a circle roughly 25cm across, with a higher rim around the edge and a lower, flatter plateau in the middle.
4. . Bake for 1¼ hours, without opening the oven at any stage, then turn the oven off and keep the door shut. Leave the meringue/s in there until the oven has cooled completely. When meringue munching time is near, whip the cream with the caster sugar until thick but still a touch floppy. Use it as extravagant glue to stick two meringues together and watch with joy as small jaws try their hardest to wrap themselves around the prize.

Ingredients

1 scoop Country Range soft scoop Vanilla Ice Cream

1 scoop Country Range soft scoop Strawberry Ice Cream

1 scoop Country Range soft scoop Chocolate Ice Cream

1 ea fresh Cherry

2 ea fresh Strawberry

10 ea Blueberry

8 ea Raspberry

4 ea Blackberry

Country Range UHT Dairy Whipping Cream

Method

1. Cut all the fresh fruit into halves and mix together
2. Whip the cream and keep cold
3. In a large sundae glass place a scoop of each ice-cream, layered with a few chopped berries
4. Top with whipped cream, the remaining berries and finally the iconic cherry on top.

Ingredients

50 g Country Range Natural Yogurt

10 g Country Range Pure Clear Honey

80 g Country Range Frozen Summer Berries

Method

1. Get two plastic lollipop moulds and gently fill with frozen summer fruit, cutting any large strawberries to fit
2. Mix the yogurt with the honey and pour over the fruit.
3. Insert lollipop sticks into the moulds and freeze for a mini-mum of 2 hours until set. Dip the outer mould in hot water to release the lollipop.

Ingredients

130 g Korma Paste

30 ml Country Range UHT Dairy Whipping Cream

50 ml Water

310 ml Country Range Coconut Milk

25 g Country Range Fancy Peas

25 g Mushrooms

1/4 ea Butternut Squash

1 ea Spring Onion (bunch)

1 ea Carrot

2 ea Tender Stem Broccoli

15 g Country Range Sweetcorn

1 tsp Turmeric

75 g Country Range Paprika

225 ml Country Range Vegetable Bouillon Paste

Method

1. Prep the Vegetable Bouillon as per instructions
2. In two separate small pans split the rice and stock evenly
3. Add turmeric to a small pan to create yellow rice and paprika to another to make red colored rice
4. When the rice cooks you will have different colors. (red, yellow and white)
5. Simmer all the rice for 12 mins. Then mix together to make your rainbow rice and keep warm
6. Dice all the veg to 1cm squares.
7. Gently fry the veg for 10 mins. If it gets too dry add a splash of water
8. Add the korma paste and water and simmer for 2 mins
9. Add the cream and simmer for another 2 mins
10. Serve with rainbow rice

Ingredients

100 ml Country Range Orange Flavour Jelly Crystals

50 g Country Range Frozen Raspberries

Method

1. Split the raspberries into 2 glasses
2. Make the orange jelly as per instructions and top the raspberries
3. Place in fridge until set
4. Serve with some whipped cream or creme fraiche

Ingredients

1 ea Country Range 100% Silverside of Beef

1 ea Country Range 3″ Baked Yorkshire Puddings

4 ea Country Range Frozen Mashed Potato

10 g Country Range Creamery Butter Salted

1 ea Potato (cut into 3)

15 ml Vegetable Oil

15 g Country Range Fancy Peas

3 ea Chantannay Carrots

25 ml Country Range Fine Instant Gravy Granules

 

Method

1. Peel the potato, cut into 3 and roast in vegetable oil in the oven (200oC) for 30 mins.
2. Peel the carrot and cook in salted water until tender
3. Add the peas and heat. Keep veg warm
4. Prep the gravy and mash as per instructions
5. Warm the beef and Yorkshire pudding in the oven
6. Plate up as per photo

Ingredients

• 1 ea Country Range Doughballs
• 30 g Country Range Barbecue Sauce
• 80 g Country Range Marinated Cajun Chicken
• 1 ea Tomato
• 10 g Rocket

Method

1. Pre-heat the oven to 260°C
2. Defrost the dough ball and cut in half
3. Roll out the dough and place onto a baking sheet
4. Top with barbecue sauce, slices of tomato and pieces of chicken
5. Bake in the oven at 260°c for 3 mins until crisp
6. Serve with a scatter of rocket on top

Ingredients

2 ea Country Range Frozen 10″ Tortilla Wraps

25 g Chocolate Spread

10 g Country Range Hazelnuts

1/2 ea Banana

Method

1. Spread 1 tortilla with the Chocolate spread and top with sliced bananas
2. Sprinkle with chopped hazelnuts
3. Top with the remaining tortilla
4. Place the quesadilla in a hot dry pan and cook for 1 min un-til the underneath browns and goes crispy
5. Flip it over and repeat
6. Cut into triangles and serve with a homemade sugar free fruit smoothie

Ingredients

100g Country Range Creamery Butter Salted (Diced)
200g Gluten Free Flour
25g Golden Caster Sugar
20g Country Range Flaked Almonds
10g Country Range Sunflower Seeds
10g Country Range Pine Nuts
20g Country Range Hazelnuts (chopped)
600g Country Range Frozen Summer Berry Mix

Method

1. Pre heat oven to 160oC
2. In a large bowl mix the dried seeds, nuts, sugar, flour and diced butter
3. Rub to a sandy crumb and place on a nonstick baking sheet and bake for 10 mins at 160oC. Staring the mix after 5 mins to evenly cook
4. Remove from the oven and set aside. The crumble should almost be fully cooked
5. In a suitable baking tin, tip the frozen fruit and allow to defrost
6. Top with the crumble and a sprinkle of more sugar
7. Bake in the oven for 15 mins until hot
8. Serve with Country Range Vanilla ice-cream or Country Range Custard

Ingredients

100 ml Country Range Tomato & Basil Sauce

50 g Country Range Creamery Butter Salted

1 ea Onion (diced)

1 ea Carrot (diced)

1/2 ea Leek (diced)

1/2 ea Courgette (diced)

100 g Minced Beef

1/4 tsp Country Range Garlic Purée

1/2 tsp Country Range Dried Mixed Herbs

4 ea Country Range Lasagne

100 ml Country Range Béchamel Sauce Mix

25 g Country Range Grated White Mature Cheddar Cheese

15 g Parmesan

Method

1. Dice the veg as small as possible or add to a food processor, fry this mix with the mince until light brown.
2. Add the garlic and continue to cook for 2 mins
3. Add the mixed herbs and the tomato sauce
4. Simmer for 5 mins and allow to cool a little
5. Make the Béchamel sauce as per recipe
6. Layer up the lasagne with the pasta, meat/veg mix and béchamel
7. Top with lots of Country Range grated cheddar and some fresh grated parmesan
8. Bake in the oven at 160oC for 40 mins until the top is just going brown
9. Serve with fresh spinach and some fresh cut cherry tomatoes

Ingredients

250g Gooseberries

250g sugar

50g sponge cake or trifle sponge

 

For the jelly

150ml water

70ml elderflower cordial

100g caster sugar

3 sheets leaf gelatine

75ml Sauternes or a good dessert wine

 

For the custard

Half a vanilla pod

300ml single cream

5 egg yolks

60g caster sugar

2 teaspoons cornflour

 

For the topping

250ml double cream

60g caster sugar

2tbsp elderflower cordial

Juice of half a lemon

20g grated chocolate

Method

1. Put the gooseberries in a pan with the sugar and a couple of tablespoons of water and cook on a low heat, stirring every so often, until they begin to soften. Turn up the heat and continue cooking for 10-12 minutes until they have broken down to a jam-like consistency. Leave to cool.
2. For the jelly, bring the water and cordial to the boil, add the sugar and stir until dissolved then remove from the heat. Soak the gelatine leaves in cold water for a minute or so until soft. Squeeze out the water, add to the syrup and stir until dissolved, then leave the jelly to cool but do not let it set.
3. Break the sponge into pieces and put into a glass and pour over the Sauternes. Spread about two thirds of the cooked gooseberries over the soaked sponge. Then pour over the cooled, but not set, jelly so it just covers the sponge and gooseberry. Put it in the fridge for an hour or so to set.
4. Make the custard. Split the vanilla pod in half lengthways and scrape out the seeds with the point of a knife. Put the single cream, vanilla pod and seeds into a small saucepan and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes.
5. In a bowl, mix the egg yolks, sugar and cornflour together. Take out the vanilla pod and pour the cream on to the egg mixture and mix well with a whisk. Return to the pan and cook gently over a low heat for a few minutes, stirring constantly with a wooden spoon until the custard thickens. Make sure it doesn't boil.
6. Remove the custard from the heat and give it a final mix with a whisk. Transfer to a bowl, lay a sheet of Clingfilm over the surface of the custard to prevent it forming a skin and leave to cool for about 30 minutes.
7. Once the jelly has set, spoon over the custard and leave to set for half an hour or so.
8. Now prepare the topping. Put the double cream, sugar, elderflower, lemon juice into a bowl and whisk till firm.
9. To serve, spoon the cream mixture on top of the trifle and top with gooseberry’s and dusted chocolate.