Ingredients

150g Country Range Thick Chicken Soup Mix

3 Country Range Chicken Breast Fillets

3 pts cold water

1/4 tsp Country Range Chinese Five Spice

200g Country Range Sweetcorn

100g spring onions, sliced

Method

1. Add sufficient cold water to the soup mix and 5 spice powder to make a smooth paste, add remaining cold water and bring to the boil.
2. Place the chicken breasts in to the soup mix and simmer for 15 minutes stirring occasionally.
3. Add the frozen sweetcorn and simmer for a further 5 minutes..
4. Once the chicken is fully poached remove the breasts from the soup and pull the meat apart using 2 forks.
5. Serve the soup in bowls and garnish with the pulled chicken and sliced spring onions.

Ingredients

• 4 Country Range Stone Baked Ciabatta
• 125 g Country Range Butter
• 1 tbsp Country Range Mixed Herbs
• 1 pinch Country Range Coarse Ground Black Pepper
• 1 pinch Coarse Ground Seat Salt`

Method

1. Pre-heat the oven to 180ºC
2. Part-bake the Ciabatta for 4-6 minutes
3. Add the butter, garlic purée, mixed herbs to a mixing bowl and season with the salt and pepper
4. Remove the bread from the oven and slice in half
5. Spread a thick layer of the garlic butter on to each slice
6. Bake for a further 6-8 minutes until golden brown and the butter is melted
7. Remove from the oven and slice each piece in half diagonally
8. Serve as a side dish or as part of a sharing platter

Ingredients

2 tbsp olive oil
1 onion, diced
1 leek, finely chopped
5 rashers of back bacon, visible fat removed, cut into 1cm strips
2 cloves garlic, finely chopped
200g chestnut mushrooms, sliced
750ml chicken stock
1 tbsp tomato puree
2 tsp smoked sweet paprika
250g arborio or similar risotto rice
6 x 150g skinless cod fillets
Salt and pepper
16 cherry tomatoes, on the vine if possible
To serve
Bunch of parsley
Roughly chopped
Lemon wedges

Method

1. Preheat your oven to 180°C (fan 160°C/gas mark 4). Heat half of the olive oil in a large, hob-proof casserole dish or ovenproof saucepan over a medium to high heat. Slide in the onion, leek and sliced bacon and fry, stirring occasionally for 4 minutes, or until the onions and leek are starting to soften.
2. Add the chopped garlic and mushrooms and continue to stir-fry for 2 minutes. Squeeze in the tomato puree and stir through the mixture. Add the paprika and the rice and continue stir-frying for 30 seconds.
3. Pour in the stock and bring to the boil, before clamping on a tight lid and transferring to the preheated oven. Bake the rice for 12 minutes.
4. While the rice is cooking, heat up half the remaining oil in a large frying pan over a high heat. Season the cod with salt and pepper and when the oil is hot, carefully lay three fillets in. Brown on both sides – you are not trying to cook the fish through here, just to brown it. Remove the browned cod to a plate and repeat the process with the remaining oil and fish.
5. After 12 minutes, take the risotto from the oven, remove the lid and give the rice a good stir. Lay the fish and tomatoes on top of the rice and then slide the dish back into the oven, uncovered. Roast the whole lot for 10 minutes, until the fish is perfectly cooked through and the tomatoes are softening but still holding their shape.
6. Remove the risotto from the oven, sprinkle with parsley and serve up with the lemon wedges.

Ingredients

• 300 g Cooked Haggis
• 500 g Country Range Salted Tortilla Chips
• 200 g Country Range Grated Mozzarella Cheese
• 2 Green Chillies
• 1 Onion

Method

1. Place a layer of tortillas in to an ovenproof dish and crumble chunks of cooked haggis over the top
2. Add a sprinkle of finely chopped onion and green chillies and top with grated mozarella
3. Repeat until dish has required amount of tortillas
4. Grill for a couple of minutes to melt the cheese and serve with sour cream and mild salsa

Ingredients

• 2 large Onions
• 50 g Lambs Liver
• 250 g pork Liver
• 25 g Country Range Beef Bouillon Mix
• 250 g Suet
• 250 g Oatmeal
• 1 tbsp Country Range Sage
• 2 tbsp All Spice
• 2 tbsp Country Range Ground Coriander
• 2 tbsp Country Range Cracked Black Pepper
• 1 tbsp Salts

Method

1. Place one of the chopped onions and the livers in to a saucepan, cover with 3 cups of Bouillon, and bring to the boil
2. Reduce the heat and simmer for 45 minutes, drain and keep the cooked liquid stock for later
3. While the meat is cooking, spread the oatmeal onto a large baking tray and toast in oven at 180ºC for 2 minutes
4. Coarsely mince the meat mixture and suet using a food processor being careful not to over blend the mixture
5. In a bowl, mix the toasted oatmeal, a very finely chopped onion, sage, spices, and 1/4 cup of the cooking liquid with black pepper
6. Mix the ingredients together and add the chopped meat and gently mix thoroughly
7. Grease a large pudding bowl. Place the haggis mixture into the bowl and cover with two layers of foil and secure the foil with string
8. Place the bowl in a saucepan on an upside down saucer and half fill the saucepan with boiling water
9. Loosely cover the pan then return to a simmer and steam the haggis for 2 hours topping up with boiling water in neccessary
10. Serve a hearty spoonful of Haggis with traditional Neeps and Tatties

Ingredients

• 1 Side of Pork Belly
• 1 kg pork Shoulder
• 200 g Black Pudding
• 200 g Chorizo
• 1 litre Country Range Red Cooking Wine
• 500 g Desiree potatoes
• 250 g Grated Smoked Cheese
• 200 g Panko Breadcrumbs
• 4 Country Range Bay Leaves
• 1 tsp Country Range Whole Black Peppercorns
• 2 bulbs Garlic
• 1 sprig Fresh Rosemary
• 1 litre Country Range Vegetable Bouillon
• 500 g Diced Root Vegetables
• 1 sprig Fresh Thyme
• 2 tbsp Fresh Parsley (chopped)

Method

1. For the Pork Belly: Score the skin and salt lightly.
2. Place half of the root vegetables, one bulb of garlic and a few sprigs of rosemary and thyme in a tray and sweat down until they caramelise.
3. De-glaze the tray with the red cooking wine and place the pork in. Add some Country Range Vegetable Bouillon below the skin and cover with greaseproof paper then tin foil. Braise in the oven for 4 hours on 140°C.
4. Once cooked leave to cool slightly, line the bench with cling film and wrap tightly, press with a heavy weight in the fridge and leave to set. Keep the stock for sauce (strain) trim the belly into a square removing the excess fat.
5. For the Pork Shoulder:Sweat off the rest of the root vegetables in a saucepan, again, deglaze the pan with the rest of the red wine and add the shoulder.
6. Cover with vegetable bouillon and simmer on a low heat for 6 hours.
7. Once cooked, remove shoulder, leave to cool slightly and pull apart.
8. Line the bench with cling film and roll tight into a cylinder shape. Set in fridge. Cut into individual portions.
9. For the Croquettes: Boil potatoes, mash and season, no butter, needs to be a dry mash to breadcrumb. Roast or grill the diced black pudding until cooked through and add to the mash with the smoked cheese, add chopped parsley and mix.
10. Roll into a cylinder shape and set in the fridge. Then flour, egg wash and breadcrumb.
11. For the Sauce: In a pan reduce some red wine, redcurrant jelly and thyme by two thirds. Add the pork stock and reduce again by half. Add the cooked chorizo and simmer.
12. Presentation: Place a piece of belly in a cold pan skin down and render (crisp) flip over and add the rolled shoulder, add the sauce to the pan and baste the shoulder to warm through, bake the croquette in the oven until golden. Add vegetables of your choice to garnish, ideally Tenderstem broccoli, asparagus and baby carrots.

Ingredients

• 1 Country Range Sliced Bagel
• 20 ml Country Range Pure Clear Honey
• 1 Banana (sliced)
• 30 g Hazelnut Spread
• 30 g Peanut Butter

Method

1. Split the bagels in half and lay on a baking tray
2. Slice a banana in to 1cm thick slices
3. Spread the sliced bagel with with peanut butter or hazelnut spread
4. Top the bagels with slices of banana
5. Drizzle with a little runny honey
6. Place under a hot grill and toast for 4-5 minutes
7. Remove from the grill and enjoy as breakfast, brunch or afternoon snack

Ingredients

• 2 Country Range Unsliced Bagels
• 2 Country Range Mature Cheddar Cheese Slices
• 5 g Country Range Butter
• 3 Eggs
• 100 g Pancetta
• 0.5 tsp Salt
• 0.5 tsp Pepper

Method

1. Lay the slices of pancetta on a baking tray and grill until crispy
2. Beat 3 eggs together in a small bowl
3. Add a knob of butter to a pan and allow to melt on a medium heat
4. Add the eggs, season with salt and pepper and stir until scrambled
5. Slice the bagels in half and lay out on a baking tray
6. Butter the bagel halves and top with a slice of mature cheddar
7. Add a good helping of the scrambled egg mixture
8. Top with a couple of slices of the crispy pancetta and replace the bagel lid
9. Place in a pre-heated oven (200ºc) for 5-6 minutes
10. Remove from the oven and serve with a strong coffee

Ingredients

• 4 Country Range Unsliced Bagels
• 25 g Country Range Butter
• 10 ml Country Range Balsamic Vinegar
• 1 Mozzarella ball (sliced)
• 1 Beef Tomato
• 100 g Prosciutto Crudo
• 20 g Fresh Basil (torn)
• 0.5 tsp Salt
• 0.5 tsp Pepper

Method

1. Slice a beef tomato in half and remove the stem
2. slice in to pieces approximately 1cm thick
3. Lay on to a board and season with salt and pepper
4. Sprinkle with a little torn basil leaves
5. Drizzle with balsamic vinegar and leave to marinate for 20 minutes
6. Slice the bagels, butter them and lay them out on to a baking tray
7. Bake in a pre-heated oven (180ºc) until golden
8. Remove bagels from oven and add slices of mozzarella or sliced cheddar
9. Add 2 pieces of prosciutto crudo to each bagel
10. Top with a couple of slices of the marinated tomatoes
11. Garnish with a fresh leaf salad and top the bagel

Ingredients

• 4 Country Range Frozen Sliced Bagels
• 200 ml Country Range Tomato & Basil Sauce
• 200 g Country Range Grated Mozzarella
• 48 Pepperoni Slices
• 30 g Fresh Basil

Method

1. Split the bagels in half and lay on a baking tray
2. Spoon 3 tsp of Tomato & Basil Sauce on to each bagel half and spread to cover
3. Add a small handful of Grated Mozzarella to each base
4. Top with 5-6 slices of Pepperoni
5. Bake in a pre-heated oven (180ºc) for about 8 minutes
6. Garnish with a little fresh Basil
7. Serve with a side salad and enjoy

Ingredients

• 5 kg Country Range Strong White Bread Flour
• 250 ml Country Range Olive-Pomace Oil
• 150 ml Country Range Pure Clear Honey
• 3 l Tepid Water
• 100 g Fresh Yeast

Method

1. Weigh all the ingredients separately before you start.
2. To make the dough start by putting the salt and bread flour into a Hobart mixing bowl.
3. Dissolve the yeast in 500ml of the water.
4. Start to mix on a slow speed then add the yeast, honey and oil.
5. Add the water to the flour and mix together for about 8 minutes till you have a dough.
6. Put the dough in a large bowl and cover with a cloth and leave to prove until the dough doubles in size.
7. Portion the dough into eight equal portions then put into your bread tin or roll into a ‘log’ shape.
8. Place on to your baking tray and again prove the dough till double in size.
9. We use the Tom Chandley oven on 250°C for 35-40 minutes and 8 minutes on a steam setting.

Ingredients

Crumble
75g Self Raising Flour
75g Wholemeal Flour
120g Cold Butter
1 tsp Ground Cinnamon
120g Tate & Lyle® Demerara Sugar
75g Roughly Chopped Hazelnuts

Filling
750g Bramley apples
25g Butter
½ tbsp Water
2 tbsp Lyle’s Golden Syrup®320g
Blackberries

Method

1. Preheat the oven to 190°C Fan / Gas Mark 5. Peel, core and chop the apples, then put them into a pan with the butter and water.
2. Cook together on a medium heat for 7-8 minutes until the apple begins to soften, add the Lyle’s Golden Syrup® then remove from the heat.
3. Gently fold in the blackberries before pouring into a 9” ovenproof dish and set to one side.
4. To make the crumble, combine the self raising flour, wholemeal flour and Tate & Lyle® Demerara Sugar in a mixing bowl with the cinnamon and butter.
5. Rub the mix together with your hands until it looks like rough crumbs and add the hazelnuts.
6. Bake for 30-35 minutes until the topping is crisp and golden, then portion and serve warm with a thick vanilla custard.

Ingredients

Crumble
30g Self Raising Flour
30g Unsalted Butter
2g Ground Cinnamon
30g Tate & Lyle® Soft Dark Brown Sugar
30g Hazelnuts, Chopped
60g Dessicated Coconut, Toasted
60g Flaked Almonds, Toasted
40g Puffed Wild Rice

Filling
325g Bramley Apples
80g Butter
50g Tate & Lyle® Soft Dark Brown Sugar
2g Cinnamon
2g Salt
80g Lyle’s Golden Syrup®
40g Raspberries
90g Black Berries
30g Blue Berries

Toffee Apples
5 Whole Apples
250g Tate & Lyle® Soft Dark Brown Sugar
125g Lyle’s Golden Syrup®

Method

1. For the Crumble: Preheat the oven to 160°C Fan / Gas Mark 3. Combine the self raising flour and butter in a large mixing bowl then add the cinnamon.
2. Rub the mix together with the palms of your hands to form a crumb. Add the Tate & Lyle® Soft Dark Brown Sugar and chopped hazelnuts, then mix the ingredients together and pour into a baking tray.
3. In a new baking tray add the coconut and flaked almonds. Then place both trays in the oven.
4. Leave to cool at room temperature before mixing both mixes together in bowl.
5. Add the puffed wild rice then leave in an air tight container until required.
6. For the Filling: Peel, core and chop the apples, then place in a large saucepan with the butter, Tate & Lyle® Soft Dark Brown Sugar, cinnamon and salt.
7. Cook over a medium heat for 8 minutes until softened. Remove from the heat and add the berries. Toss all ingredients together, pour into a container and store in the fridge until required.
8. For the Toffee Apples: Preheat the oven to 160°C Fan / Gas Mark 3. Remove the tops from the apples and using an ice cream scoop, core out the apples until the weight is reduced by 50%.
9. Place on a parchment lined tray and bake for 15 minutes. Remove from the oven and allow to cool.
10. Add the Tate & Lyle® Soft Dark Brown Sugar and Lyle’s Golden Syrup® to a large sauce pan. Cook oven a medium heat until the mixture reaches 150°C.
11. Reduce the heat to low then using metal tongs dip the baked apples in the caramel and place on a parchment lined tray to cool.
12. Spoon the warm filling into the warm apples, top with crumble then serve with a thick vanilla custard.

Ingredients

Gingerbread Men
350g Plain Flour
1tsp Bicarbonate of Soda
2tsp Ground Ginger
110g Unsalted Butter, Cubed
175g Tate & Lyle® Fairtrade Light Muscovado Cane Sugar
1 Large Egg
3 tbsp Lyle’s Golden Syrup®

Decoration
1 Sachet of Egg White Powder (Prepared)
175g Tate & Lyle® Icing Sugar
Caramel Paste Colour

Method

1. Sieve flour, bicarbonate of soda and ginger into a large mixing bowl. Combine with cubed butter and rub together. When the mixture becomes a fine breadcrumb, add Tate & Lyle® Fairtrade Light Muscovado Cane Sugar.
2. Make a well in the centre and stir in the egg and Lyle’s Golden Syrup®. Mix with a wooden spoon to make a soft, smooth dough. Cover with cling film and allow to rest in the fridge for an hour.
3. Preheat the oven to 160°C/Gas Mark 5. Roll dough out to 5mm thickness and stamp with a 5’’ gingerbread man cutter. Transfer to two lightly greased baking trays. Re-roll the remaining dough and repeat.
4. Leave cut out gingerbread men to rest for 20 minutes before baking. Bake on the top and middle shelves for 10-12 minutes.
5. Leave for a few minutes to firm up, then transfer to a wire rack until they are completely cool.
6. To make the icing, lightly whisk the egg white in a mixing bowl and gradually sift over the Tate & Lyle® Icing Sugar. When the consistency is similar to that of toothpaste, add a few drops of colouring paste with a fine skewer and mix well. Spoon into a piping bag with a fine, plain nozzle. Ice the gingerbread men and leave to harden for a few hours.

Ingredients

Gingerbread Men
350g Plain Flour
7g Bicarbonate of Soda
5g Cinnamon
1g Nutmeg
2g Ground Cloves
0.3g White Pepper
8g Ground Ginger
1g Cardamom Powder
175g Tate & Lyle® Fairtrade Light Muscovado Cane Sugar
110g  Butter
90g Lyle’s Golden Syrup®
1 Large Egg

Decoration
150g Marshmallow Fluff
150g Tate & Lyle® Icing Sugar
250g Dark Chocolate

Method

1. Sieve flour and bicarbonate of soda into a large mixing bowl. Combine all dry ingredients and mix together. Add in butter and rub the mix until it resembles the consistency of a crumble.
2. Make a well in the centre and stir in the egg and Lyle’s Golden Syrup®. Mix with a wooden spoon to make a soft, smooth dough. Cover with cling film and allow to rest in the fridge for an hour.
3. Preheat the oven to 160°C/Gas Mark 5. Roll dough out to 5mm thickness and stamp with a 3-5’’ gingerbread man cutter. Transfer to two lightly greased baking trays. Re-roll the remaining dough and repeat.
4. Leave the cut out gingerbread men to rest for 20 minutes before baking. Bake on the top and middle shelves for 10 minutes.
5. Leave for a few minutes to firm up, then transfer to a wire rack until they are completely cool.
6. Combine the marshmallow fluff with Tate & Lyle Icing Sugar® in a large mixing bowl. Place mixture into a piping bag with a fine, plain nozzle.
7. Place the dark chocolate into a mixing bowl over simmering water. Allow this to melt and then remove from heat.
8. Dip the ginger bread men half way into the melted chocolate. Sprinkle with popping candy and allow to cool on a cooling rack.
9. Carefully pipe the marshmallow fluff mixture onto the underside of half of the ginger bread men. Place another gingerbread man on top of the fluff to create a sandwich.
10. Leave in the fridge to set, serve when ready.

Ingredients

Wet Mix
200g Butter
175g Lyle’s Golden Syrup®
2g Vanilla

Dry Mix
70g Naked Barley Flakes
80g Rolled Oats
20g Puffed Quinoa
10g Chia Seeds
30g Pumpkin Seeds
10g Linseed
50g Almonds
40g Goji Berries
60g Pecans
100g Dried Sour Cherries

Golden Syrup Caramel
37g Lyles Golden Syrup®
37g Caster Sugar
30g Butter
1.5g Salt
37g Whole Milk
25g Whipping Cream

Garnish
8g Pumpkin Seeds
3g Puffed Quinoa
12g Goji Berries
20g Dried Cherries
20g Pecans

Method

1. For the Flapjack: Preheat the oven to 160°C Fan/Gas Mark 4. Combine the wet mix ingredients in a large non-stick saucepan. Heat gently until melted.
2. Combine all dry ingredients in a large mixing bowl and stir. Remove wet mix from heat, and combine with the dry mix. Spoon the mixture into an 8’’ shallow square loose-bottomed tin, greased and lined with parchment paper.
3. Level and press firmly with a palette knife to smooth. Bake on the middle shelf for 25 minutes, until golden brown on top.
4. Remove from oven and leave to cool in the tin for 10 minutes. Cut into squares while still warm and leave to cool for a further 15 minutes.
5. Lift out of the tin to cool completely on a wire rack and discard the parchment paper.
6. For the Caramel and Garnish: Combine Lyle’s Golden Syrup®, sugar, butter and whole milk in a large non-stick saucepan. Bring to a gentle boil and whisk continuously. Leave on the heat until mixture reaches 150°C, at which point reduce the heat.
7. Meanwhile, place whipping cream in a separate sauce pan and bring to the boil. Slowly mix the boiling cream into the toffee mixture until it is fully combined.
8. Pour the mixture into an 8’’ square cake tin, lined with parchment and refrigerate for 2 hours to set.
9. Remove from the fridge and allow the mixture to soften at room temperature. Remove from cake tin and place a piece of parchment on top of the caramel. Roll out to 3-5mm thick.
10. Finally place the caramel layer on top on the flapjack, sprinkle over the garnish and cut into 12 equal portions before serving.

Ingredients

295g Unsalted Butter
250g Lyle’s Golden Syrup®
400g Rolled Porridge Oats
A pinch of salt

Method

1. Preheat the oven to 160°C Fan/Gas Mark 4. Combine butter and Lyle’s Golden Syrup® in a large non-stick saucepan. Heat gently until melted, then remove from heat and stir in oats and salt.
2. Spoon the mixture into an 8’’ shallow square loose-bottomed tin, greased and lined with parchment paper. Level and press firmly with a palette knife to smooth.
3. Bake on the middle shelf for 25 minutes, until golden brown on top. Remove from oven and leave to cool in the tin for 10 minutes.
4. Cut into squares while still warm and leave to cool for a further 15 minutes.
5. Lift out of the tin to cool completely on a wire rack, discard the parchment paper and serve.

Ingredients

Honeycomb
70g Lyle’s Golden Syrup®
100g Caster Sugar
9g Bicarbonate of Soda

Cupcakes
110g Unsalted Butter
70g Dark Chocolate
150g Caster Sugar
20g Lyle’s Golden Syrup®
35g Cocoa Powder
100g Self Raising Flour
6 Baking Powder
2 Eggs
2g Maldon Salt

Buttercream
60g Dark Chocolate
40g Lyle’s Golden Syrup®
100g Butter
70g Tate & Lyle® Icing Sugar
3g Sea Salt Flakes

Method

1. For the Honeycomb: Place a parchment lined tray in the freezer for 20 minutes.
2. Combine the Lyle’s Golden Syrup® and sugar in a sauce pan over a medium heat until the mixture reaches 150°C.
3. Add the bicarb and quickly whisk the mixture. Decant into the chilled baking tray and leave to cool for 30 minutes.
4. Remove from the tin and break into a variety of different size pieces.
5. For the Cupcakes: Pre-heat the oven to 160°C Fan / Gas Mark 3.
6. Melt the butter and chocolate over a simmering pan of water then mix in the sugar and Lyle’s Golden Syrup®.
7. In a separate large mixing bowl, sift together the cocoa powder, flour and baking powder. Fold the wet and dry mixes together, then beat in the eggs.
8. Equally pour the mixture into 8 cupcake molds and sprinkle the salt over the surface. Bake for 20 minutes and leave to cool.
9. For the Buttercream: Beat the butter and Lyle’s Golden Syrup® together.
10. Sift in Tate & Lyle® Icing Sugar and mix until soft and smooth before adding in the melted chocolate.
11. Spoon into a piping bag fitted with a star nozzle and pipe onto the surface of the cupcakes. Finally add the chunks of honeycomb and sea salt flakes over the top.