Ingredients

 

Rabbit
5 farmed rabbits
5 large carrots
10 shallots
1tsp garlic
1 bottle sherry
1 bottle white wine
2lt demi-glace
300ml sherry vin

Pasta
500g 00’ flour
14 egg yolks
75ml olive oil
75ml water

Herb crust
Mix of fresh herbs (i.e. thyme, rosemary, tarragon etc.)
100g bread crumbs
125g butter

Shallot purée
10 shallots
½ a bottle Sauternes wine
200ml olive oil
2 lemons, zested
20g salt
Pinch of saffron
Salt to flavour
Salt/pepper to flavou

Method

1. First, prep the rabbits, saving the legs and shoulders for braising
2. To make the pasta add all ingredients except water and saffron to the robot coupe
3. Warm the water and saffron together and add to robot coupe and blend
4. To braise the legs and shoulders of the rabbit, first marinate in sherry vinegar, olive oil and lemon zest for 12 hours
5. Dice the carrots, shallots, and leeks.
6. Take the rabbit out of the marinade and pat dry. Sear off the rabbit evenly in a large pan, then take out and lie on a tray
7. Cook the diced vegetables in the same pan. Once cooked, return the seared rabbit to the sherry and white wine and reduce by half. Once reduced, add demi-glace and slowly simmer until tender.
8. Remove the rabbit and leave to cool. Slowly reduce the remaining liquid to a jus consistency.
9. Place the seared rabbit in a bowl, add 200ml of the prepared sauce and season to taste. Assemble the tortellini around this
10. For the Shallot purée - Finely slice the shallots and sweat in a pan until nice and soft, but with no colour. Add wine and simmer gently for one hour. Blitz all purée ingredients in a food processor, then strain and chill.
11. To serve - Pan fry the loin of rabbit and spread herb crust on one side. Pan fry the loin of rabbit and spread herb crust on one side. Blanch baby carrots

Ingredients

• Lamb shoulder joint (boned and rolled)
• 800 g Country Range chopped tomatoes
• 1 crown garlic
• 4 pints Country Range Vegetable Bouillon
• 2 large white onions
• 3 large Carrots
• 2 large sprigs fresh rosemary
• 1 litre Country Range Red Cooking Wine
• 2 large red cabbages
• 200 ml Aspall cider vinegar
• 1 pint Country Range Orange Juice
• 6 Suffolk eating apples
• 500 g Redcurrant Jelly
• 200 g demerara sugar
• 1 stick Country Range Cinnamon

Method

1. Place the lamb shoulder in to a deep roasting tray
2. Cut the garlic crown in half and add to the lamb
3. Roughly chop the onions and add to the tray
4. Add the chopped tomatoes, carrots and rosemary
5. Pour in the bouillon and red wine and cover with tin foil
6. Roast in a pre-heated oven at 140°c for 6 hours
7. To make a pickled cabbage, thinly slice the red cabbage
8. Grate 6 apples in to a large saucepan
9. Add the sliced cabbage, redcurrant jelly and sugar
10. Pour in the cider vinegar, and orange juice
11. Cook uncovered on a low heat until sticky and sweet

Ingredients

• 200 g Country Range Bacon (rind removed)
• 1 oz Country Range Vegetable Bouillion
• 400 g Country Range Five Bean Salad (drained)
• 2 tbsp Country Range Tomato Paste
• 400 g Country Range Chopped Tomatoes
• 1 handful Country Range Short Spaghetti
• 2 Carrots (roughly chopped)
• 6 storks Celery (roughly chopped)
• 6 cloves Garlic (minced)
• 2 Onions (roughly chopped)
• 2 medium Potatoes (roughly chopped)
• 1 Bouquet Garni
• 2 pints Water
• 1 handful Flat Leaf Parsley
• 100 g Parmesan (grated)
• 1 tsp Country Range Olive Oil

Method

1. Heat the oil in a large saucepan
2. Roughly chop the bacon and add to the pan
3. Add the clery, garlic & onios and fry for 4-5 minutes until softened
4. Stir in the Tomato Paste and cook for a further minute
5. Mix the vegetable bouillon and water together to creae a stock
6. Add the chopped tomatoes, bouquet garni and stock and gently simmer for 25 minutes
7. And the beans and short spaghetti, reduce the heat, cover and cook for 10-12 minutes
8. Remove and discard the bouquet garni
9. Ladle in to soup bowls and serve with freshly baked bread rolls

Ingredients

• 1 tbsp Country Range Sunflower Seeds
• 1 tbsp Country Range Sesame Seeds
• 25 ml Country Range Olive-Pomace Oil
• 1 tsp Country Range Garlic Powder
• 75 ml Country Range Peri Peri Sauce
• 100 g Country Range Dried Apricots
• 100 g Country Range Cashew Nuts
• 100 g Country Range Pecan Nuts
• 1 tsp Country Range Crushed Chillies
• 100 g country Range Pine Nuts
• 1 tbsp Pumpkin Seeds

Method

1. Preheat oven to 180°c
2. Roughly chop the Apricots
3. Mix all ingredients together in a bowl
4. Line a baking tray with parchment paper
5. Place ingredients in the baking tray
6. Bake for 8 minutes, until golden brown
7. Serve in small bowls as a bar snack or as part of a Peri Peri platter

Ingredients

• 500 g Ripe bananas
• 500 g Dark brown sugar
• 500 g Country Range Self Raising Flour
• 200 g Country Range Unsalted Butter
• 5 Eggs
• 30 ml Country Range Pure Honer
• 15 g Demerara Sugar

Method

1. Pre heat oven to 140°c
2. Mix the banana and sugar together in a mixer, add the eggs and mix well together for about 5 minutes
3. Gently melt the butter in a pan and add to the mix whilst still mixing, then add the sifted flour
4. Pour mixture into greased cake tin
5. Place in oven and bake for 40-50 minutes
6. Test to see if the cake is cooked by stabbing with a cocktail stick, if the stick comes out clean, the cake is cooked
7. If mixture is still wet bake for a further 5- 10 minutes.
8. Allow to rest, brush with the honey and sprinkle with the demerara sugar and place back in oven for 4-5 minutes
9. Serve warm with mascarpone and Country Range Honey

Ingredients

1 tsp olive oil
1 red onion, cut into thick wedges
3–4 sprigs of thyme
1 garlic clove, sliced
4 pork and herb sausages
Small handful of freshly chopped parsley, to serve
Good splash of Worcestershire sauce
5g butter
15g plain flour
250ml hot beef stock
1 tsp tomato purée
Salt and freshly ground black pepper

For the root vegetable mash
1 parsnip (about 125g)
Chopped 1 large carrot (about 125g)
Chopped 150g wedge of swede
Chopped 50ml milk 10g butter

Method

1. Heat the oil in a flameproof casserole dish and stir-fry the red onion for 5 minutes until it starts to soften. Stir in the thyme and garlic, season well, and cook for 1 minute.
2. Add the sausages to the pan and brown them on each side. Take the onion and sausages out of the pan and set them aside. Add the butter and plain flour and stir for about a minute to make a paste. Slowly add the stock, stirring constantly to make a smooth sauce. Stir in the tomato purée and Worcestershire sauce.
3. Put the onions and sausages back in the pan and put the lid on. Bring to a gentle simmer, then cook for 20–25 minutes, stirring every now and then.
4. To make the mash, put the root veg in a saucepan, cover them with cold water and add salt. Put a lid on the pan and bring to the boil. Simmer for about 20–25 minutes until all the vegetables are very tender. Drain them, then tip them back into the pan. Put the pan back on the turned-off hob and leave for a minute or so to steam-dry the veg. Add the milk and butter, then season and mash until smooth.
5. Serve the mash with the sausages and spoon the gravy over the top. Garnish with parsley and serve with green veg.

Ingredients

Eggs
Tomatoes
Red pepper
Garlic
Olive oil
Feta cheese
Chorizo
Red Chilli
Coriander to serve

Method

1. Prep and chop your ingredients.
2. Fry off the chorizo and red pepper.
3. Add the tomatoes and simmer over a medium-heat.
4. Taste the mixture and season as necessary then crumble in the feta.
5. Crack the eggs, one at a time and drop into the mixture allowing enough space between each one.
6. Simmer until the eggs are cooked and the sauce has reduced.
7. Top with coriander and serve.

Ingredients

Wholemeal wrap
Chunky guacamole
Salsa
Black beans
Fried or scrambled egg
Squeeze of lime
Fresh chilli

Method

1. Create a fresh salsa using finely chopped tomatoes and red onion.
2. Lightly mash the black beans and season to taste.
3. Create guacamole using mashed avocado, chilli and a squeeze of lime.
4. Crack the egg into a saucepan and cook to your liking.
5. Warm each tortilla through then spread the salsa, blackbeans and guacamole over the tortilla and top with the egg.
6. Add an extra squeeze of lime and serve straight away.

Ingredients

Rolled oats
Mixed nuts
Seeds
Fresh or dried fruits such as figs, raspberries and blueberries
Natural yoghurt

Method

1. Create your own crunchy breakfast mix with some of the ingredients.

Ingredients

 

Cream cheese
Smashed avocado
Crispy pancetta
Sprinkle of dill and cracked black pepper

Method

1. Slice and serve a bagel of your choice, top with a range of ingredients.

Ingredients

Sliced avocado
Scrambled eggs
Toasted brioche
Field mushrooms
Chipolata sausage
Crispy bacon
Beans
Vine tomatoes
Halloumi
Hash Browns

Method

1. Simple! Load your board with as many breakfast items as you like...

Ingredients

Venison
4 x 150g venison loin portions
1 tbsp olive oil
50g unsalted butter
Garlic, thyme, bay leaf, salt and pepper

Venison sauce
5kg venison bones, chopped small
500g mire poix
500g button mushrooms, sliced
Garlic, thyme, bay leaf
1 cinnamon stick
5 juniper berries
3 zest of orange
1/2 jar          redcurrant jelly
1 btlp Port
1/2 btl          Armagnac
5ltr chicken stock
250ml glace de viande
100ml olive oil

Confit cabbage
1 Savoy cabbage
1 onion
1 carrot
1 clove garlic (crushed)
50ml duck fat
Thyme, bay leaf
Salt and pepper

Pumpkin puree
1 butternut squash
50g unsalted butter (diced)

Braised chestnuts
100g shallots (peeled and sliced)
1 celery head (small dice)
1 sprig of thyme
1 bay leaf
1 clove garlic
500ml chicken stock
50g unsalted butter
50ml olive oil
12 chestnuts

Poached blackberries
12 blackberries
200ml stock syrup
100ml Crème de Mure

To finish
1 tbsp pumpkin seed oil
2 tbsp roasted pumpkin seeds
Maldon sea salt

Method

1. Roast venison bones in a hot pan with olive oil. When the venison bones are caramelized and roasted all over remove from pan. In the same pan add mire poix, button mushrooms, aromats, cinnamon stick, juniper berries and orange zest and begin to caramelise.
2. Once caramelised, add venison bones back in the pan. De-glaze with Armagnac and Port and then add reducrrant jelly, chicken stock and glace de viande.
3. Bring to the boil and simmer for two hours, skimming consistently. After two hours, pass through muslin cloth into a clean pan and reduce fast until reached required consistency.
4. For the confit cabbage: Peel and cut into small dice onion and carrot, and cut the cabbage into four, remove outer leaves and coarse inner stalk then finely shred leaves. Blanch and refresh cabbage in salted water. In a pan sweat onion, carrot and garlic in duck fat with aromats, add the cabbage and season, continue to cook. Once cooked check seasoning and adjust.
5. For the pumpkin puree: Cut butternut squash into four and remove seeds. Wrap in tinfoil and roast in oven for one hour at 200°C. Remove tinfoil, scoop out flesh of butternut and discard skin. Place in blender and puree until silky smooth adding diced butter.
6. For the braised chestnuts: In a pan sweat the shallots, garlic, thyme and bay leaf with olive oil. Add chicken stock and celery, and simmer gently for 30 minutes. Pass the celery stock through fine chinois into clean pan then add chestnuts, butter and reduce stock so it glazes the chestnuts.
7. For the poached blackberries: Add stock syrup and Crème de Mure together, bring to the boil then remove from heat. Add blackberries and leave to poach.
8. To complete: Season venison loin with salt and pepper. Heat sauté pan, add olive oil and brown venison, turning it until evenly caramelized. Add butter gradually, allow to foam then add armots and then spoon over venison. This should take 5 minutes. Transfer the venison to a warm plate and allow to rest. Re-heat confit cabbage, pumpkin puree, poach blackberries and glaze chestnuts. Spoon and swipe pumpkin puree on each serving plate. Randomly place braised chestnuts and poached blackberries , spoon confit cabbage into round pastry cutter and remove the cutter. Place venison on top of confit cabbage. Re-heat venison sauce, pass through small strainer and sauce over and around venison, season venison with Maldon, garnish with pumpkin oil and roasted pumpkin seeds, serve.

Ingredients

• 2 Nests Country Range Medium Egg Noodles
• 1 tbsp Country Range Rapeseed Oil
• 350 g Sirloin Steak (sliced)
• 0.5 tsp Country Range Crushed Chilles
• 1 Clove Garlic (minced)
• 2 tbsp Country Range Dark Soy Sauce
• 6 Spring Onions (sliced)
• 2 tsp Ginger puree
• 1 cup Country Range Frozen Broccoli
• 1 cup Country Range Frozen Cauliflower
• 1 cup Country Range Frozen Sliced Beans
• 1 cup Country Range Frozen Sweetcorn
• 1 bunch Coriander
• 4 wedge Lime
• 2 ml Lime Juice
• Salt
• Pepper

Method

1. Cook the noodles in salted boiling water
2. Drain the noodles and toss them with a little oil in a bowl
3. Heat the rapeseed oil in a wok and add the steak pieces
4. Cook over a high heat until coloured
5. Add the sliced spring onions, ginger and chilli and fry for a further 30 seconds
6. Add the frozen Broccoli, Cauliflower, Sliced Beans and Sweetcorn
7. Fry everything for 5 minutes or until the vegetables are cooked through
8. Add the soy sauce, sesame oil and cooked noodles and stir through
9. Season with salt and pepper
10. Serve in a bowl and garnish with chopped coriander, a squeeze of lime and a lime wedge

Ingredients

• 400 ml Country Range Cocomut Milk
• 2 tbsp Country Range Korma Curry Sauce
• 1/4 Cauliflower
• 1 tsp Garlic Puree
• 1 inch Fresh Ginger
• 1 tsp Turmeric
• 1 tbsp Cooked Quinoa
• 1 tbsp Country Range Olive-Pomace Oil
• Small Bunch Fresh Corriander

Method

1. Fry off the ginger and garlic in a frying pan with a little oil
2. Add the Korma sauce and Turmeric
3. Add the Coconut Milk and bring to the boil
4. Cut the Cauliflower in to florets and char grill on a griddle pan for a couple of minutes
5. Pour the soup in to a bowl and top with the Cauliflower
6. Sprinkle the cooked Quinoa and Corriander Leaves
7. Add a squeeze of fresh lime juice and serve

Ingredients

Sponge
65g walnut halves
225g softened butter, cubed, plus extra for greasing
225g caster sugar
4 medium eggs
225g self-raising flour
1 tsp baking powder
2 tbsp Camp chicory and coffee essence

Icing
150g softened butter, cubed
4 tsp Camp chicory and coffee essence 300g icing sugar, sifted
12 walnut halves

Method

1. Preheat the oven to 190°C/Gas 5. Butter two 20cm loose-based sandwich tins and line the bases with discs of baking parchment. Put the walnut halves in a food processor and blitz them into fairly fine crumbs, but don’t worry if there are a few larger pieces remaining. Tip the walnuts into a bowl.
2. Put the butter, sugar, eggs, flour, baking powder and coffee essence in a food processor and blend on the pulse setting until well combined and creamy. You may need to remove the lid once or twice and push the mixture down with a rubber spatula. Take care not to process for too long or you will end up with a heavy sponge. Add the blitzed walnuts to the batter and mix until just combined. If you don’t have a food processor, finely chop the nuts, tip all the ingredients into a large mixing bowl, then beat like hell!
3. Spoon the mixture evenly into the greased and lined tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes or until the sponge is well risen and just beginning to shrink back from the sides of the tin.
4. Remove the tins from the oven and leave to cool for 5 minutes before running a knife around the edge of the cakes and turning them out onto a wire rack. Peel off the baking parchment and leave to cool completely.
5. To make the icing, put the butter in a food processor, or mixing bowl, then add the icing sugar and coffee essence. Blend until the icing is smooth and creamy. Add a little more coffee essence to taste if you like.
6. Place one of the sponges on a plate or cake stand and spread with half the coffee icing. Add the second sponge and spread the remaining icing over the top. Use the back of a spoon or a rubber spatula to create soft swirls and peaks. Decorate with the walnut halves. Leave to stand for at least an hour before serving if possible to allow the icing to become a little firmer.

Ingredients

• 4 x Pork Steak
• 10 oz Country Range Solid Pack Apples
• 5 oz Country Range Chopped Dates
• 2 oz Demerara Sugar
• 1 Bottle Sams Cider
• 1 x Country Range Cinnamon Stick
• 5 oz Devon Blue Cheese
• 2 tbsp Cooking Brandy
• 5 tbsp Double Cream
• 0.5 tsp Country Range Vegetable Stock Paste

Method

1. Soak dates in a quarter of a bottle of Cider
2. Poor rest of cider in to saucepan, add demerara sugar and add half a cinnamon stick
3. Bring pan to the boil and the let simmer for 5 minutes
4. Add chopped apples to pan and simmer until dates and apples are soft and mixture thickens
5. Pan fry the pork steaks in a hot pan (fat side down) until golden brown and then seal the sides of the steak
6. Place steaks on a baking tray and put in a pre-heated oven (180 °c) for 15-20 minutes
7. Add brandy, stock paste and double cream to frying pan and simmer until thickened
8. Remove steaks and rest for 5 minutes
9. Crumble blue cheese on top of steaks and melt under grill
10. Spoon the apple compote on to a plate, place the steak on top and add the brandy sauce around steak

Ingredients

• 2 Single Country Range Frozen Ciabatta
• 1 Ball Mozarella Cheese
• 1 Pack Serrano Ham
• 1 Large Avocado
• 6 Single Plum Tomatoes
• 1 Pack Fresh Basil
• 50 g Country Range Butter

Method

1. Bake 2 Ciabatta rolls at 220°C/180°C Fan/Gas Mark 6 for 8-10 minutes and leave to cool
2. Melt butter in pan
3. Cut Ciabatta horizontally and brush melted butter on cut edge of both slices
4. Place 2 x slices of Serrano ham on bottom slices
5. Remove stone and skin from Avocado and slice flesh in to 5mm thick pieces and place on top of ham
6. Rip Mozarella ball in to small chucks and place on top of Avocado
7. Cut Plum Tomatoes in to quarters and place on top of the Mozarella
8. Pull Basil leaves from stalks and position across top of sandwich
9. Season with Cracked Black Pepper
10. Add top slice of Ciabatta and serve with a side salad of your choice

Ingredients

300g Rib of beef
Sea salt
4 x Heritage carrots
10g Thyme
Garlic, 1 clove
100g Puy lentils
50g Celeriac
1 x Shallot
5g Parsley
5g Chives
5g Knorr beef stock
100ml Red wine
20g Watercress

Method

1. Remove excess fat from rib and render down in pan, use this fat to cook the heritage carrots, add a little water, thyme and garlic and cook 15-20 minutes over low heat until tender.
2. Boil lentils in salted water 12-15 minutes until just cooked, drain and refresh in cold water.
3. Dice the celeriac and shallot and sweat off in butter, add the cooked Puy lentils, stew for a few minutes before finishing with some butter and soft herbs.
4. Seal the beef on all sides in hot pan, until well coloured all over. Transfer to oven 180°C for five minutes.
5. Remove and rest for further five. Carve and serve. Assemble all ingredients on plate and finish with fresh watercress.