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100g Sloes

1 kg Cooking apples (roughly chopped)

125g Caster sugar


  1. Put the apples and sloes in a pan with about 150ml water – cook until reduced to a pulp.
  2. Put the contents through a sieve to form a purée.
  3. Put the sugar in a pan with about 150ml water and heat until the sugar dissolves.
  4. Add the purée, cool, chill and put in an ice-cream machine and semi-set before putting in the freezer.
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For the Lamb
375g Lamb Loin
Curry Spices
300g Shoulder
Curry Paste
300g Neck Fillet
120g Sweetbreads

Onion Bhaji
100g Shallots (finely sliced)
1 Green Chilli
8g Ginger (finely chopped)
1tsp Curry Powder
35 Garam Flour
5g Coriander & Mint (chopped)

Cauliflower & Coconut Puree
400g Cauliflower – finely chopped
200ml Coconut Milk
200ml Milk
50ml Natural Yogurt

Confit Potato
2 King Edwards
60g Butter
1tsp Curry Spices

Almonds & Coconut
Purple Shiso


  1. Lamb: 375gLamb Loin – trimmed with fat on / rub with curry spices, 56˚c 60 mins / pan fry for 5 minutes baste with butter
  2. 300g Shoulder – braise for 4 hours @ 150˚c with curry paste & lamb jus remove and press overnight between two trays, when set cut into 8cm x 4cm rectangle & pan fry until crispy
  3. 300g Neck Fillet – braised in cumin scented lamb stock for 4 hours @ 150˚c then roll / reheat in lamb jus
  4. 120g Sweetbreads – soaked, blanch in chicken stock, remove membrane, panè in curry spiced flour, pan fry
  5. Onion Bhaji: Mix ingredients with a little water to form a paste thick enough to hold its shape, form into small balls and fry in hot oil until golden brown.
  6. Cauliflower & Coconut Puree: Bring to a boil then cover and simmer until cauliflower is soft, blitz until smooth add yoghurt pass and keep warm until required.
  7. Confit potato: Place all ingredients into a vac pac bag seal and cook sous vide at 78˚c for 90 minutes, remove from bag and pan fry until golden brown.
  8. Cumin Jus: Reserve cooking liquor from shoulder & neck, pass and reduce to correct consistency.
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A 2-2.5kg shoulder of lamb
3 tbsp olive oil
3 fat cloves of garlic, chopped
A large onion, roughly chopped
Half a bottle of reasonable red wine
2 cooking chorizo sausages, or half a chorizo ring, sliced
2 pints of chicken stock (from cube is fine)
2 tbsp brown sugar
Salt and pepper
Pouring honey


  1. Heat the oven to 170°C.
  2. Meanwhile heat a deep roasting tin big enough to take the whole shoulder of lamb, on the stove top. Pour in the olive oil. Season the lamb shoulder liberally with salt and pepper, and brown on all sides. This is a lengthy job and will require you to stand over it, tipping the piece of meat this way and that with tongs to make sure it’s as well browned as possible. Don’t be too obsessive. Just some colour is good. When done, remove from the roasting tin to a plate.
  3. Add the onion and the chorizo and cook until it’s caramelised, and then the garlic and cook for a minute more.
  4. Deglaze with the red wine, scraping away at any bits on the bottom. Boil on a high heat for two minutes to burn off the alcohol.
  5. Top up with the chicken stock, throw in the brown sugar and stir.
  6. Return the lamb shoulder to the pan. The liquor should at least cover it by half. If it’s a particularly square, deep piece, add another pint of stock.
  7. Cover the whole tin with foil and place in the oven for four hours.
  8. Check it’s cooked by sticking two forks into the meat and pulling them apart. The meat should come away easily. If not return to the oven for another half an hour.
  9. Carefully strain the liquor into a pan, and begin to reduce over a moderate heat. Reduce by two thirds. Adjust seasoning to taste. You now have your gravy. Indeed, you’ll have far too much. I suggest you freeze some for another day and another dish.
  10. Meanwhile – drizzle the lamb with the runny honey. Turn the oven on to grill, and return the meat to the oven, basting with any honey that dribbles off every five minutes. After ten minutes it should be dark and sticky.
  11. Sprinkle with flaky sea salt and rest for a good 20 minutes.
  • 50 Mins incl prep
  • 6 portions
  • Lunch, Main, On the Go, Side Dish
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Country Range Panko breadcrumbs

1 Cauliflower

125g Country Range Salted buter

1 tbsp Country Range Capers

2 Free range eggs

1 tbsp Chopped parsley

1 Lemon (zest)


  1. Cut the cauliflower into 6 even sized wedges
  2. In a frying pan melt the butter until it foams and is nut brown
  3. Add the breadcrumbs, capers, chopped parsley and lemon zest
  4. Season with salt and pepper and keep to one side
  5. Hard boil the eggs for 8 mins, cool and grate with a medium cheese grater
  6. Add this to the bread crumbs
  7. Char grill the cauliflower for 5 mins each side, brush with butter, place in a baking tray and sprinkle the top with the breadcrumb mix
  8. Bake for 10 mins
  9. Serve immediately
  • 45 mins incl prep
  • 12
  • Dessert
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140g Country Range Vegetable Oil

1/2 tsp Country Range Cinnamon

3 tsp Country Range Baking Powder

150g Country Range dried mixed fruit

240g Caster Sugar

6 tbsp Country Range Aquafaba (Chickpea Water)

1 tbsp Country Range Sunflower Seeds (Chopped)

200g Gluten free Self Raising Flower

200g Grated Carrots


1 can Country Range Coconut Milk (solid only)

100 g Icing Sugar

1ea Zest of orange

1 tsp Country Range Sunflower Seeds (chopped)


  1. Pre-heat the oven to 180C
  2. Whisk the oil, chick pea water (aquafaba) and sugar until the mixture is like mayonnaise. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, spices, chopped sunflower seeds and mixed dried fruit.
  3. Fill some muffin cups and bake for 12-15 mins. Test with a cocktail stick and If it comes out clean, it's ready to take out of the oven. If it comes out a little gooey, leave in for another few mins and then cool
  4. Meanwhile, whip together the solid part of a chilled can of coconut milk, icing and zest of 1 orange.
  5. Once cakes are cool, pipe or spread with frosting and finish with chopped sunflower seeds
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160g Country Range Panko breadcrumbs

20g Country Range Panko breadcrumbs (for coating)

20g Veggie Parmesan or hard cheese

200g Country Range Mature cheddar

100g Leek

1 tbsp Parsley (chopped)

1/2 tsp Country Range Thyme

3 Eggs

2 tsp Country Range English mustard

2 tbsp Country Range Whipping cream

Salt & Pepper


  1. Mix together 150g of breadcrumbs, saving 50g to coat the sausages, in a bowl with the cheese, spring onions, leeks, parsley, thyme, mustard, 2 eggs and cream
  2. Season with salt and pepper and separate the mix into 8 balls
  3. Roll out the balls to for even sized sausages and chill in the fridge for 45 mins
  4. Beat the last egg and dip the sausage into the egg then roll them in the remaining breadcrumbs and grated Parmesan / hard cheese
  5. Gently fry in the oil, turning all the time to get an even color
  6. Serve with a nice pickle
  • Gluten free Sweet potato, chick pea and ‘sausage’ roll
  • 4
  • Lunch, On the Go
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280g Jus-Rol Gluten Free Puff Pastry

1/2 tsp Country Range Garlic puree

1/4 Country Range Ginger

1/4 tsp Country Range Garam masala

1/4 tsp Country Range Cumin seeds

1/4 tsp Country Range Coriander seeds

400g Chickpeas

200ml Vegetable stock

400g Chopped tomatoes

100g Country Range Coconut  milk

1/4 ea Onion small diced

200g Spinach

450g Sweet potato (diced)

10g Caster sugar


  1. Pre heat oven to 180oC
  2. To make the filling, chop and sweat the onion until softened in a little veg oil, add the garlic and ginger and cook for another 30 seconds. Add the garam masala, cumin and coriander and cook for a further minute.
  3. Add the diced sweet potatoes and the drained chickpeas into the onion mixture and mix well
  4. Stir in the readymade stock, tomatoes, coconut milk and sugar. Bring to the boil and simmer for about 10 minutes until the sweet potatoes are completely tender but still holding their shape.
  5. Fold the spinach into the sweet potato mixture and cook for another couple of minutes until the spinach is cooked through and tender. The mixture should be nice and chunky at this point – any excess liquid should be reduced down. Remove from the heat and leave to cool completely (2 hours)
  6. Cut the puff pastry sheet into quarters
  7. Add the cold filling mix onto the puff pastry and moisten the edges. Fold over to form a sausage roll.
  8. Crimp the sides and place on a baking sheet with baking parchment
  9. Bake for 20 - 25 mins until golden brown
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25g  Coconut oil

100g Country Range dried Apricot

200g Country Range Dates

50ml Country Range Coconut milk

25g Country Range desiccated Coconut

15g Country Range Sunflower seeds

10g Country Range Poppy seeds

1/8th tsp  Country Range Tumeric

1/8th tsp Country Range Ginger

1/8th tsp Country Range Cinnamon



  1. Whizz apricots, dates, turmeric, ginger, cinnamon in a food processor until very finely chopped.
  2. Add the coconut milk and tip the mix into a bowl and use your hands to work in the coconut oil.
  3. Shape the mix into walnut-sized balls, roll in chopped sunflower seeds, poppy seeds and coconut.
  4. Store in an airtight container until you need an energy uplift
  • 30 Mins incl prep
  • 4 servings
  • Side Dish
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90g Country Range Panko breadcrumbs

700ml Country Range Whipping cream

10 Country Range Cloves

3  Country Range Bay leaves

75g Country Range Butter

1/2 Onion (finely diced)

Salt & Pepper


  1. Finely dice the onion and sweat in the butter.
  2. Add the cream, bay leaves and cloves and simmer
  3. Add the breadcrumbs and stir until thick and creamy
  4. Add a splash of water if a little too thick
  5. Season with salt and pepper and grate loads of fresh nutmeg
  6. Serve with roast poultry or game
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  • 350 g Frozen raspberries
  • 100 g Caster sugar
  • 250 g Country Range Short crust pastry
  • 175 g Country Range Panko breadcrumbs
  • 225 g Country Range Salted butter
  • 600 g Golden Syrup
  • 75 ml Country Range Whipping cream
  • 3 Large free-range eggs


  1. Bring the raspberries and sugar to a boil, turn down the heat and reduce by 2/3’s. Cool down and store in an air tight jar.
  2. When the pastry is defrosted, lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a 20cm loose-bottomed tart case, gently pushing it into the edges and leaving any excess overhanging the sides.
  3. Line the pastry with bling film and bake blind with rice for 25 minutes. Remove the rice and cling film, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool.
  4. Turn the oven temperature down to 160C
  5. Line the tart case with a layer of fresh raspberry jam
  6. To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns nut brown. Add the syrup, take the pan off the heat and whisk to combine. Put the bread crumbs in a medium bowl and add the butter and syrup mixture.
  7. Whisk in the cream, 2 eggs and 1 egg yolk and leave to cool for 10-15 minutes. Once cooled, pour the filling into the cooled tart case and bake for 20 minutes until the tart is just set – it should still have a wobble in the center. Remove the tart from the oven and leave to cool and set for 30 minutes.
  • 20 minutes, including prep
  • 10 Portions
  • Dessert
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  • 1lb 2oz of McDougalls Self-raising flour, plus more for dusting
  • 3 Punnets of raspberries
  • 3 tsp Baking powder
  • 1 bag white chocolate buttons
  • 85 g Butter (cut into pieces)
  • 1 tbsp Caster sugar
  • 75 ml Milk
  • 1 tsp Vanilla extract
  • 1 Egg


  1. Pre-heat oven to 200⁰C and grease a baking tray.
  2. In a large bowl add the McDougalls Self-Raising Flour, salt and baking powder and mix.
  3. Add the butter then rub with fingers until mixture looks like crumbs.
  4. Next, stir in the sugar.
  5. Warm the milk in the microwave and add the vanilla extract.
  6. Mix some of the milk into the dry mixture with the raspberries and white chocolate buttons, adding more milk when needed.
  7. Dust a worktop with flour and tip the dough onto the surface.
  8. Roll out the scone dough and cut into pieces using a scone cutter.
  9. Place the dough on the greased baking tray and brush over the scones with a beaten egg
  10. Bake for 10 minutes until risen and golden and leave to cool.
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12 good-quality dried figs
200ml (7fl oz/scant 1 cup) port (any type will do)
4 large duck legs
1 tbsp plain (all-purpose) flour
4 tbsp sunflower oil
10g (¼oz/¾ tbsp) unsalted butter
2 tbsp chopped mint leaves, stalks reserved
25g (scant 1oz/2 tbsp) caster (superfine) sugar
75ml (2½fl oz/1⁄3 cup) white balsamic vinegar
800ml (28fl oz/3½ cups) brown chicken stock
Sea salt and freshly ground black pepper


  1. The day before, put the figs in a bowl with the port. Cover with clingfilm (plastic wrap) and put in the fridge to marinate overnight. The next day, preheat the oven to 170°C (325°F/Gas 3).
  2. Season the duck legs with salt and pepper, then dip them in the flour. Shake of any excess flour. Put the oil in a large lidded flameproof and ovenproof casserole dish (Dutch oven) over a medium heat. When the oil is hot, add the duck legs and cook for 5 minutes on each side until golden. Remove with a slotted spoon to a plate and set aside.
  3. Pour off the excess oil from the casserole dish (Dutch oven) and reduce the heat. Add the butter, mint stalks, sugar and balsamic vinegar. Cook over a low heat for 4–5 minutes until lightly caramelized.
  4. Return the duck legs to the casserole dish (Dutch oven). Remove the figs from the port with a slotted spoon and pour the port over the duck legs. Add the chicken stock and bring to the boil. Reduce the heat to a simmer and tuck in the marinated figs. Cover with a lid and transfer to the preheated oven. Braise for 2–2½ hours, or until the duck is tender. Add a little more stock if it starts to dry out.
  5. Carefully remove the duck legs and figs with a slotted spoon and divide between the serving plates. Strain the cooking sauce through a fine sieve (strainer) into a small pan and bring to the boil. Add the chopped mint leaves, pour over the duck legs and serve immediately.
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250g callebaut caramel fill
200ml chai infused cream
350g milk chocolate


  1. Bring cream to the boil and pour over chocolate and caramel. Leave to cool and pipe when the mix reaches 30c
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500g Full Fat milk
200g Christmas Pudding/Mincemeat
Additional items if needed: Cinnamon, nutmeg, ginger
1.5g Sosa Pro-pannacotta
Green food colouring


  1. Boil all ingredients and pour into cling filmed tray and leave to set. Then use a ring cutter/knife to cut out desired size and shape
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20ml MONIN Winter Spice Syrup
30ml MONIN Cloudy Lemonade
200ml Hot Water


  1. Add all ingredients to a latte glass or heat proof vessel and stir. Garnish with winter spices before serving.
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15ml MONIN Salted Caramel Syrup
Double Espresso
180ml Steamed Milk


  1. Extract the double espresso into the cup and add the Salted Caramel syrup. Top with steamed milk and garnish with whipped cream and Salted Caramel pieces
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15ml MONIN Salted Caramel Syrup
200ml Hot Chocolate


  1. Add the Salted Caramel Syrup to a glass. Prepare the hot chocolate and pour into the glass. Garnish with whipped cream and salted caramel pieces.
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30ml MONIN Gingerbread Syrup
1 scoop MONIN Vanilla Frappe Powder
120ml Milk


  1. Add all ingredients to a blender with one cup of ice and blend for 20-30 seconds. Pour the frappe into the glass and garnish with whipped cream and cinnamon dusting