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Ingredients

2 x pretzel bun
2 vegetarian burgers of choice
½ halumi cheese sliced
Cos Lettuce or lollo rosso lettuce
Beetroot relish
100g cooked beetroot
15g horseradish sauce
25ml olive oil
Juice ½ lemon
Salt and pepper

Method

  1. Fry the burger to pack info.
  2. For the beetroot dip. Place all the ingredients in a food processor and blitz until smooth.
  3. Wash and prep the lettuce.
  4. Grill the halumi until hot.
  5. Gently toast the bun and keep warm.
  6. Stack as per photo. Serve with sweet potato fries or veggie style dirty fries.
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Ingredients

4 Bao Buns
100g Country Range Pulled Pork
10g chopped cashews to garnish
Asian slaw (Batch)
50g Red cabbage
100g White cabbage
50g Carrot
2 Spring onions
1 Shallot
50g Mouli radish
Small handful chopped coriander
1 thinly sliced red chilli
Slaw dressing
25ml soy sauce
1tsp honey
1tsp sesame oil
Juice ½ lime

Method

  1. Heat pulled pork as per pack instructions.
  2. Make the Asian slaw and dress with the slaw dressing.
  3. Fill the bao buns with pork and top with slaw.
  4. Sprinkle with cashews.
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Ingredients

40g Feta
6 Daloon Falafels
Cos or lollo lettuce
3 cherry toms cut in half
¼ sliced fennel
½ sliced yellow pepper
Quinoa salad (batch)
100g quinoa
2 spring onion sliced
Handful chopped mint and parsley
25g sweetcorn
10g sunflower seeds
10g pinenuts
10g pumpkin seeds
Juice 1 lemon
50ml olive oil
1/2tsp crushed cumin
25ml Beetroot dip
1 dough ball

Method

  1. Cook the quinoa as per instructions. Add the other items to finish the quinoa salad and season.
  2. Cook the rolled out dough ball and at 260 for 2 mins. Cut in half.
  3. Arrange as per photo.
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Ingredients

2 Delifrance Spelt &  Quinoa Croissants
1 tomato
1 sliced shallot
50g avocado slices
50g sliced vegan cheese
25g Country Range Salsa Sauce

Method

  1. Layer up the cut croissant as per photo and bake in a hot oven 180°C for 6 mins
  2. Serve with Lamb Weston Mini Hash Browns.
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Ingredients

100g Country Range Medium Egg Noodles
1 Knorr Jelly Bouillon
100g Country Range Fish Pie Mix
Handful chopped coriander
½ sliced red pepper
½ sliced green pepper
½ sliced red onion
25ml soy sauce
25ml olive oil
1 clove garlic
1 thumb fresh ginger
1 sliced red chilli
10g sesame seeds

Method

  1. Cook the egg noodles, drain and refresh. Bake the fish in the oven and keep warm.
  2. Stir fry the veg, garlic and ginger in olive oil and Add the noodles, soy, boullion and coriander.
  3. Place in a container, top with fish and sesame seeds and a sqeeze of fresh lime.
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Ingredients

Major Pan Asian Vegetable Broth Mix
1 pak choy sliced
4 baby corn sliced
1 chilli sliced
100g Country Range Medium Egg Noodles
Handful chopped coriander
50g diced tofu
Thumb sized piece ginger finely sliced into matchsticks

Method

  1. Cook the egg noodles as per pack and refresh.
  2. Prep all of the vegetables.
  3. Place the noodles in a pot. Top with the vegetables, ginger and coriander and pour over the prepared hot broth mix to warm the noodles and veg.
  4. Add the diced tofu.
  5. Serve with a squeeze of lime.
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Ingredients

Sweet potato fries
50g Country Range Pulled Pork in Barbecue Sauce
10g grated parmesan

Method

  1. Cook the fries and top with hot pulled pork and grated Parmesan.
  • 30 minutes
  • 2 portions
  • Main
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Ingredients

  • 2 Country Range Premium Chicken Breasts
  • 2 tbsp Country Range Curry Powder
  • 1 tbsp Country Range Rapeseed Oil
  • 2 tbsp Country Range Mango Chutney
  • 1 Medium Red Onion
  • 2 tbsp Country Range Ranch Dressing
  • 1 tbsp Country Range Sweet Chilli Sauce
  • 100 g White Cabbage
  • Large Carrot
  • 1 Small Handful Fresh Coriander
  • 1 Lime (juiced)
  • 2 tbsp Buttermilk
  • 2 Burger Bun

Method

  1. Remove the inner fillets to use in another dish
  2. Butterfly the chicken breasts
  3. Sprinkle on a generous coating of curry powder
  4. Heat oil in a frying pan and place the chicken breast
  5. Shallow fry until golden and turn
  6. Cook until chicken reaches at least 75ºc
  7. Finely slice white cabbage, red onion and carrots
  8. Add the sliced veg to a bowl and add 2 tbsp buttermilk, squeeze of lime and a small handful of chopped coriander and toss
  9. Mix the ranch and sweet chilli sauce in a bowl
  10. Toast the bun under the grill
  11. Spread a layer mango chutney to the base and lay the chicken on top
  12. Add a good spoon of the slaw and a good drizzle of the ranch mix
  13. Add the bun lid and serve with a side of fries or wedges
  • 30 minutes
  • 4 portions
  • Starter
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Ingredients

  • 2 Country Range Premium Chicken Breasts
  • 400 ml Country Range Coconut Milk
  • 1 tbsp Country Range Dark Soy Sauce
  • 75 g Country Range Dessicated Coconut
  • 1 pinch Country Range Crushed Chillies
  • 1 tbsp Country Range Rapeseed Oil
  • 25 g Dried Quinoa
  • 1 pinch Salt
  • 2 Eggs
  • 100 g Peanut Butter
  • 1 Small Red Chilli (sliced)

Method

  1. Using the inner fillet of the chicken breast
  2. Pour the rice flour in to a bowl
  3. Mix 2 eggs and half of the coconut milk in another bowl
  4. To a third bowl add 75g disicated coconut, 25g dried quinoa, crushed chillies and a pinch of salt
  5. Panné the chicken through the flour, egg mix and finally the coconut crumb
  6. Deep fry for 4 minutes
  7. Add the rest of the coconut milk to the peanut butter to a bowl
  8. Add a generous pinch of crushed chillies and juice of a lime
  9. Mix to form a smooth sauce and decant in to a dipping bowl
  10. Remove the cooked chicken and drain the oil
  11. Finely slice broccoli, spring onions, baby corn and mange tout
  12. In a bowl combine 1 tbsp soy sauce, rapeseed oil, juice of a lime, sliced red chilli and chopped coriander
  13. Add the sliced veg and toss to coat
  14. Serve on a sharing platter with the dipping sauce and salad
  • 90 minutes
  • 2 portions
  • Starter
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Ingredients

  • 4 Country Range Premium Chicken Breasts
  • 250 ml Buttermilk
  • 35 g Country Range Blackened Cajun Seasoning
  • 75 g Country Range Plain Flour or Rice flour
  • 25 g Country Range Bread Crumbs or Polenta
  • 500 ml Country Range Rapeseed Oil

Method

  1. Remove the inner fillet and put to one side to use in another dish
  2. Cut the breasts in half horizontally
  3. Scallop the breast halves to create 4 pieces per breast
  4. Mix the buttermilk, eggs and 1 tbsp of Cajun seasoning in a bowl
  5. Add the chicken and marinate for at least an hour or preferably overnight
  6. Mix the breadcrumbs, flour and the rest of the Cajun seasoning
  7. Remove the chicken from the fridge
  8. Coat each chicken piece in the breadcrumb mix
  9. Heat the oil in a pan ensuring the temp does not exceed 180ºc
  10. Carefully place the chicken in the hot oil and fry for 2-3 mins on each side
  11. Remove the chicken from the pan and repeat if necessary
  12. Serve with barbecued corn, wedge of lime and a dipping sauce of your choice
  • Prep Time: 30 mins, Cooking Time: 50 mins
  • 190
  • Main
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Ingredients

6.75kg (15lb) Seasonal vegetabkles
1.1kg (2 lb 8oz) Onions
6 Garlic Cloves
175ml (6floz) Olive Oil

White Sauce
350g (6floz) Kerrymaid Premium Baking
350g (12oz) Plain Flour
6.8lts (12pts) Milk

Topping
675g (1lb 8oz) Reduced Fat Cheddar Cheese (Grated)
2.25kg (5lb) Plain Flour
1.3kg (3lb) Kerrymaid Buttery
675g (1lb 8oz) Oats

Method

  1. Preheat the oven to 200°C.
  2. Prepare the seasonal vegetables as appropriate, and cut into medium/large chunks.
  3. Peel and chop the onions and peel and crush the garlic. Grate the cheese for the topping.
  4. Put the root vegetables, including the onion and garlic, into a roasting tray and mix with the oil. Roast in the preheated oven for 15 minutes. If using vegetables such as broccoli or cauliflower, blanch in boiling water for a few minutes.
  5. For the topping, put the flour in a large mixing bowl. Cut the Kerrymaid Premium Baking into small cubes and rub into the flour. When it looks like breadcrumbs, add the oats and cheese and mix. Put to one side.
  6. To make the sauce, melt the Kerrymaid Premium Baking in a pan, add the flour and cook over a gentle heat until the mixture turns sandy in colour and texture. Gradually add the milk, beating all the time, and cook until the mixture thickens. Continue to cook for a further 5 minutes over a low heat.
  7. Put the vegetables on the bottom of a large, square, deep dish and add the sauce. Finally, sprinkle the topping over the dish, cover with foil and bake in the preheated oven for about 15 minutes.
  8. Uncover and bake for another 15-20 minutes or until the cheese topping is bubbling and golden.
  9. Tip: Serve with warm, crusty bread or a cheese & celery herb loaf. Delicious!
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Ingredients

1 lemon
400g/14oz new potatoes
4 small fennel bulbs, trimmed, cored and thickly sliced (fronds reserved)
1 red onion, sliced (about 180g/6oz)
2 tbsp olive oil
4 skinless and boneless cod fillets (each about 125g/4½oz)
1 tsp fennel seeds, crushed
2 tbsp white wine vinegar
A handful of basil leaves, chopped
25g pitted black olives, halved

Method

  1. Preheat the oven to 200°C, 400°F, Gas 6.
  2. Finely grate the zest of 1 lemon, then thinly slice the lemon and set aside. Toss the potatoes and fennel in a large baking tray with the onion and lemon slices and 1 tbsp oil. Spread in a single layer and bake for 25 to 30 minutes, or until the potatoes are cooked.
  3. Place the cod on top, sprinkle with the crushed fennel seeds and season with black pepper. Bake for another 10 to 12 minutes, or until the fish is just cooked through.
  4. Meanwhile, make the dressing: whisk together the vinegar with the remaining oil, then add the basil, olives and lemon zest, season and mix together. Pour over the fish, scatter with any reserved fennel fronds and serve.
  • 60 minutes
  • 20
  • Main
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Ingredients

  • 1 kg Minced Beef
  • 300 g Country Range Lasagne Sheets
  • 2 tbsp Country Range Rapeseed Oil
  • 360 g Country Range Mild Grated Cheddar
  • 350 g Spanish onions
  • 800 g Country Range Chopped Tomatoes
  • 100 g Country Range Cooking and Baking Margarine
  • 0.5 tsp Country Range Garlic Purée
  • 0.5 tsp Country Range Tomato Paste
  • 50 g Carrots
  • 1.5 tsp Country Range Oregano
  • 0.25 tsp Granulated Sugar
  • 1 litre Water
  • 100 g Country Range Self Raising Flour
  • 20 g Country Range Sunflower Spread

Method

  1. For the tomato sauce, finely chop 100g onions and fry in the margarine until soft.
  2. Add the garlic puree, oregano, and some salt and pepper and cook for 10 minutes.
  3. Add the tomato puree, carrots, tinned tomatoes and sugar and simmer for approximately 30 minutes. Adjust seasoning if required.
  4. Set aside the tomato sauce until later
  5. To make the white sauce, whisk the water and milk powder together and placing into a jug.
  6. Melt 20g sunflower spread in a thick bottomed pan.
  7. Add the flour and stir vigorously until you get a smooth glossy paste.
  8. Cook for a few minutes over a gentle heat without colouring.
  9. Gradually add the milk mixture a little at a time stirring vigorously each time until the mixture is smooth.
  10. Once all the milk has been added allow to simmer for approximately 5 minutes stirring frequently to ensure the sauce does not burn.
  11. Once incorporated remove from heat and add about half of the cheese, stir and allow to cool.
  12. To build the lasagne, brown off the minced beef, remaining onions and carrots in a little vegetable oil.
  13. Add the homemade tomato sauce and stir thoroughly until all the mix is fully coated.
  14. In a large oven proof tray, add a layer of the meat and cover with lasagne sheets.
  15. Add a thin layer of the white sauce and repeat for 2-3 layers or until all the mix is used.
  16. Sprinkle the top of the lasagne with the remaining cheese and place into the oven.
  17. Bake at Gas Mark 5 (190˚C) for approx. 25-30 minutes.
  18. Hot hold for service. Cut into 20 portions per full size tin when it goes on service.
  • 8-10 Minutes
  • 4
  • Main
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Ingredients

  • 200 ml Country Range Tomato & Basil Sauce
  • 1 tsp Country Range Crushed Chillies
  • 1 tbsp Country Range Olive-Pomace Oil
  • 4 Eggs
  • 1 Red Onion (diced)
  • 1 Green Pepper (diced)
  • 2 Cloves Garlic
  • 100 ml Water
  • Salt
  • Pepper
  • 1 tsp Country Range Fajita Seasoning

Method

  1. Heat the olive-pomace oil and butter in a frying pan until butter is melted
  2. Add a the onion, green peppers and garlic and fry until soft
  3. Add the Fajita seasoning, crushed chillies and Tomato & Basil sauce
  4. Add a little water to let down the mix and stir through
  5. Season with salt and pepper to taste
  6. Gently crack in 4 eggs making sure to keep them separate
  7. Cover the pan with a lid and allow the eggs to set in position
  8. Cook for approximately 6 minutes or until the whites have cooked through
  9. Serve with a garnish of basil and some freshly baked bread
  • 60 Minutes
  • 6 Portions
  • Main
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Ingredients

  • 500 g Country Range Pulled Pork in BBQ Sauce
  • 6 Country Range 12" Tortilla Wraps
  • 100 g Country Range Sliced Green Jalapeño Peppers
  • 1 Large Red Pepper (Thinly Sliced)
  • 1 Large Avocado (Cubed)
  • 200 g Plum Tomatos (Sliced)
  • 1 Large Red Onion (Thinly Sliced)
  • 0.5 Cucumber (Julienned)
  • 1 Romaine Lettuce
  • 1 Small Handful Fresh Coriander
  • 2 Limes (Juiced)

Method

  1. Cook the pulled pork as to the manufacturer guidelines
  2. Prepare the tacos by cutting each tortilla in to 2 x 5" rounds
  3. Add a spoon of the pulled pork to each taco
  4. Top with a few pieces of sliced lettuce, cucumber, red onion and red pepper
  5. Garnish with tomato, avocado, a few jalapeño peppers and a squeeze of lime juice
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Ingredients

  • 2 Large Chicken Breasts
  • 4 Country Range 12" Tortilla Wraps
  • 1 tsp Country Range Fajita Seasoning
  • 0.5 tsp Country Range Ground Cumin
  • 1 tsp Country Range Olive-Pomace Oil
  • 1 tsp Country Range Garlic Puree
  • 150 g Refried Bean Mix
  • 250 g Chorizo Sausage (Sliced)
  • 2 Limes
  • 150 g Sour Cream
  • 1 Medium Red Onion (Sliced)
  • 1 Large Red Pepper (Sliced)
  • 1 Large Avocado (Cubed)
  • 150 g Plum Tomatoes (Sliced)

Method

  1. Place the chicken breasts in to a lightly oiled baking tray
  2. Coat the chicken with a generous sprinkle of Fajita seasoning and cover with foil
  3. Bake in a pre-heated oven (180°c) for approximately 20 minutes or until cooked through
  4. Remove chicken from the oven and allow to cool a little before shredding with a fork
  5. In a bowl mix the chorizo, oil, garlic, cumin and a pinch of salt and marinate for a few minutes
  6. Add the chorizo mix to a hot frying pan and fry off for 2-3 minutes until the chorizo starts to crisp
  7. Cut 2 x 5" rounds from each of the tortillas and keep to one side
  8. Place the tortilla rounds under the grill for a minute to colour
  9. To build the tostadas spoon some of the chorizo mix on to the tortilla round and top with a little shredded chicken
  10. Squeeze a little lime juice over the chicken and garnish with sliced red onion, red pepper, avocado, and a spoon of refried bean mix
  11. Finally add tomato, coriander and a drizzle of sour cream to finish
  12. Serve with side dishes of sour cream and a fresh tomato, red onion and lime salsa
  • 30 minutes
  • 6 Portions
  • Main
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Ingredients

  • 500 g Country Range Basmati Rice
  • 1 tsp Country Range Turmeric
  • 0.5 tsp Country Range Chilli Powder
  • 1 tsp Country Range Whole Cumin Seeds
  • 150 g Country Range Fancy Peas
  • 150 g Country Range Frozen Sweetcorn
  • 0.5 tsp Country Range Crushed Chillies
  • 50 g Country Range Unsalted Butter
  • 250 g Country Range Mild Salsa
  • 0.5 Green Pepper (Diced)
  • 0.5 Red Pepper (Diced)
  • 2 Cloves Garlic (Minced)
  • 1 Small Handful Fresh Coriander (Chopped)
  • 250 g Plum Tomatoes (Quartered)
  • 250 g Sour Cream
  • 750 ml Water
  • Pinch Salt
  • Pinch Pepper

Method

  1. Add the rice, turmeric, chilli powder and cumin seeds to a pan of boiling water and season to taste
  2. Bring to a simmer and cook until the rice is cooked through, remove from heat and allow to cool
  3. Once cooled mix in the peas, sweetcorn, diced peppers, coriander and crushed chillies
  4. Take a small skillet pan and heat a good knob of butter and add the rice mix but do not stir
  5. Allow the bottom to crisp and place in a pre-heated oven (180°c) for 15 minutes to heat through
  6. Repeat to create individual portions until all the mix is used
  7. To serve turn out the rice on to a plate and garnish with fresh coriander, sour cream, avocado and tomatoes