Ingredients

2ea Country Range Dough Ball 180g
50g Country Range Luxury Coleslaw
1ea Rack Baby Back Ribs
2 tbsp Country Range Smoked Paprika
1 tsp Country Range Ground Cumin
1 tbsp ountry Range Pure Clear Honey
2 tsp Country Range Barbecue Sauce
1 tsp Country Range Ground Garlic
8ea Country Range Large Gherkins (slices)

Method

1. Marinate the ribs over night in garlic, cumin and smoked paprika.
2. Cook the ribs slowly in the oven for 2 hours at 125oC covered in tin foil.
3. Pour over the BBQ sauce and honey - glaze the ribs for 1 more hour, turning the rack every 15mins and basting with the glaze juices
4. Once the meat pulls from the bone keep warm.
5. Defrost 2 dough balls, turn the oven up to 260.
6. Roll out the dough balls to 7”.
7. Cook the dough ball in the oven for 1 min until light and fluffy.
8. Pull the meat off the bones, add to the pitta with some luxury coleslaw and slices of gherkin.

Ingredients

2ea Country Range Doughball
50g Yoghurt
1/4ea Cucumber (grated)
1ea Garlic clove
1/2 tbsp Mint (chopped)
1/2 tbsp Dill (chopped)
1ea Country Range Premium Quality Chicken – Skinless and boneless chicken breast fillets
1/2 tsp Country Range Dried Oregano
1/2 tsp Country Range Dried Rosemary
1/2 tsp Country Range Smoked Paprika
1tsp Country Range Garlic Powder
25ml Country Range Cooking White Wine
10ml Country Range Olive-Pomace Oil
5ml Country Range Lemon Juice
1ea Vine Tomato
1ea Red onion
1ea Lemon
Parsley (chopped)

Method

1. Cut the chicken into strips and marinate in olive oil, white wine, garlic, rosemary, lemon juice, oregano and paprika for 1 hour.
2. Mix the grated garlic clove, mint, dill, cucumber and yoghurt together and leave to one side (this will form your tzatziki sauce).
3. Defrost your Doughball and allow to prove
4. Thread your chicken onto skewers and grill over charcoal until cooked. Make sure you keep this warm.
5. Slice your tomato and onion.
6. Roll out your Doughball to the size of a small 7” plate.
7. Bake the Doughball in the oven at 260 for 1 min until it puffs up like a pillow of love.
8. Spread tzatziki sauce over the bread, add a few sliced onions and tomato, add the chicken, give it a squeeze of lemon and a sprinkle of parsley, add some seasoned chips.
9. Roll up and eat.

Ingredients

50g Country Range Egg Mayonnaise Course Cut Filling
2 slice Country Range Medium Wholemeal Square Sliced Bread
1/2ea Carrot
1/8ea Cucumber
1/4ea Red Pepper
1/4 ea Yellow Pepper
20g Country Range Houmous

Method

1. Make a sandwich using the two slices of any bread that you prefer, we have used the Medium Wholemeal Sliced Bread, and the egg mayonnaise filling and cut into quarters or fingers.
2. Peel and cut the carrot into batons.
3. Cut the cucumber into batons.
4. Cut the peppers into batons.
5. Serve the sandwich alongside a pot of the colorful veg sticks and houmous.

Ingredients

2 slice Brioche Loaf
2ea Free range eggs
50g Country Range Creamery Salted Butter
1/2 tsp Country Range Ground Turmeric
2ea Country Range Whole Cardamom
2ea Country Range Whole Star Anise
1 tsp Country Range Ground Ginger
1/2 tsp Country Range Ground Cinnamon
1/4 tsp Country Range Ground Nutmeg
1/2 ea Lime juice
100g Yoghurt
25g Country Range Whole Cashews
100ml Country Range Coconut Milk
1ea Ripe banana
1/2ea Mango

Method

1. Mix together the coconut milk, eggs and all the spices except cardamom.
2. Cut the brioche into thick slices and dunk into the egg mix ensuring they get full submersed.
3. In a frying pan melt the butter until it foams and is nut brown.
4. Add the slices of brioche and cook on each side until golden brown.
5. Remove from the pan and keep warm.
6. Toast 6 cardamom pods in a dry pan and then remove the husk to reveal the seeds.
7. Squish the toasted seeds and add to the natural yogurt and keep to one side.
8. Add slices of banana and mango, 2 star anise, 2 cardamom pods and honey - glaze the fruit until sticky.
9. Add a squeeze of lime.
10. Top the bread with fruit and honey.
11. Add a dollop of cardamom yogurt.

Ingredients

25ml Country Range Vegetable Oil

225g Country Range Plain Flour

100ml Water

1 tsp Nigella seeds

1 tsp Country Range Cumin Seeds

2 tsp Salt

1 kg Country Range Mixed Cheese and Onion filling

Method

1. Pre heat fryer at 180C
2. Mix flour, spices and salt into a bowl
3. Add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 10 mins until smooth and elastic
4. Cover and leave at room temperature for 30 mins
5. Divide the pastry into 12 pieces
6. Roll each piece into a ball and roll out into a circle of about 15cm on a lightly oiled surface
7. Cut the disk into two equal halves
8. Brush each edge with a little water and form a cone around your fingers, making sure you seal the edge. Fill with 1 tbsp cheese and onion mix and press the two open dampened edges together to seal the top of the cone
9. Fry for 180 for 3 mins each side
10. Drain off excess oil and sprinkle with salt
11. Serve with mango chutney

Ingredients

4ea Country Range Medium White Square Sliced Bread
25g Country Range Panko Breadcrumbs
25g Country Range Plain Flour
2ea Free range eggs
1ea Country Range Premium Quality Chicken – Skinless and boneless chicken breast fillets
1 tsp Country Range Medium Madras Curry Powder
50ml Ton Cats Curry Sauce
5ml Country Range Dark Soy
10g White cabbage
10g Carrot (grated)
1ea Spring onion
10g Red cabbage
1/2ea Lime
5ml Sesame Oil
5ml Country Range Olive-Pomace Oil
1/8 tsp Country Range Crushed Chillies

Method

1. Cut the chicken in half lengthways and panne in flour, curry powder, egg and panko breadcrumbs.
2. Fry at 180 for 6 mins.
3. Lightly butter 2 thick slices of bread.
4. Prepare the Asian slaw by mixing the grated white cabbage, carrot, sliced spring onion and red cabbage.
5. Add the lime, soy, sesame oil, pomace oil and pinch of crushed chilies.
6. Assemble the sandwich with a layer of curry sauce on bottom slice of bread, add the cooked seasoned chicken, top with Asian slaw then a drizzle of curry sauce then the top piece of bread

Ingredients

75g Country Range BBQ Pulled Jackfruit

2ea Country Range Sliced Bagel

15g Country Range Creamery Butter

1/2ea AvoGrande Avocado Slices

Method

1. Toast the sliced bagels and butter
2. Heat up the BBQ Pulled Jackfruit using the cooking instructions on the packaging and assemble as follows.
3. Buttered bagel base add slices of avocado and the BBQ Pulled Jackfruit then top off with toasted bagel.

Ingredients

2tsp Olive Oil

1 Onion ( finely chopped)

1 Red (bell) pepper (deseeded & chopped)

1 Garlic Clove (crushed)

200g Extra-lean minced (ground) Beef (maximum 5% fat)

2 tsp Chilli Powder

1 tsp Ground Cumin

1 tsp Sweet Paprika

240ml Beef Stock

400g Chopped tomatoes, canned

200g Kidney beans, canned (rinsed & drained)

100g Sweetcorn in water (drained)

100g Hot Salsa

80g Basmati rice (dry weight)

2 tbsp Cheddar Cheese (grated)

Salt & freshly ground black pepper

2 tbsp 0% Fat Greek yoghurt

Method

1. Heat the oil in a large saucepan set over a low–medium heat. Add the onion, red (bell) pepper and garlic and cook, stirring occasionally, for 6–8 minutes until softened.
2. Stir in the mince and ground spices and cook, stirring occasionally, for 4–5 minutes until browned all over. Add the tomatoes and stock and bring to the boil.
3. Reduce the heat to a simmer and stir in the kidney beans and sweetcorn. Cook gently for 25–30 minutes or until the beef is cooked, the vegetables are tender and the liquid has reduced and thickened. Stir in the salsa (or spoon it into a bowl to serve separately) and season to taste with salt and pepper.
4. While the chilli is cooking, cook the rice according to the packet instructions.
5. Divide the rice and chilli between two shallow serving bowls and sprinkle with the grated cheese. Add a dollop of Greek yoghurt to each serving and enjoy.

Ingredients

Grilled chicken breast
Baby gem
Salty anchovies
Fresh artichoke
Kalamata olives
Shaved parmesan
Heinz Lemon Herb Dressing

Method

1. Season and grill the chicken breast until cooked and set aside
2. Chop the baby gem lettuce, halve the olives and place in bowl
3. Add the canned/jarred artichokes, anchovies and chicken into the bowl
4. Toss with Lemon and Herb Dressing and serve

Ingredients

Hand crushed heritage tomatoes

Stone-baked rosemary focaccia bread slices

Garlic

Fresh basil

Heinz Balsamic Dressing

Method

1. Chop the tomato and add to the mixing bowl
2. Add the croutons to the tomatoes. Add sliced garlic & ripped basil
3. Season with the black pepper & salt
4. Dress with Balsamic Dressing, mix through

Ingredients

Boiled half new potatoes
Sliced spring onion
Chopped Applewood smoked bacon
Heinz Honey Mustard Dressing

Method

1. Add cooked hot new potatoes to a mixing bowl with sliced spring onions and chopped cooked bacon
2. Dress with Honey Mustard Dressing
3. Pile the salad in a presentation plate and garnish with chopped chives

Ingredients

Soft goat’s cheese

Roasted beetroot

Couscous

Pumpkin seeds

Pea shoots

Kale

Heinz Forest Fruits Dressing

Method

1. Place the couscous in a medium bowl and pour over hot water until covered
2. Mix well, then cover and leave to absorb for 5 mins
3. Fluff up the grains with a fork, then add the roasted beetroot, pumpkins and kale
4. Mix in the Forest Fruit Dressing
5. Add torn pieces of goat’s cheese on top and pea shoots for finishing

Ingredients

Grilled tuna

Green Beans

Cherry tomatoes,

Boiled jersey royal potatoes

Sliced black olives

Sliced red onion

Hard boiled blue hen’s eggs

Heinz Vinaigrette

Method

1. Add cooked cold green beans to mixing bowl
2. Dress with Vinaigrette
3. Fry the garlic until crispy
4. Add to plate, sprinkle the crispy fried garlic over the top

Ingredients

Baby Gem lettuce leaves

Heinz Caesar Dressing

Crispy sourdough bread fried croutons

Shaved parmesan cheese

Silver anchovy fillets

Method

1. Cut the baby gem lettuce into wedges
2. Dress the lettuce and rocket with Caesar Dressing in a bowl
3. Arrange the dressed greens on a plate
4. Slice the chicken and place on the plate
5. Shave parmesan over the top and add the croutons
6. Season with salt & pepper
7. Add the anchovies and finish by drizzling with more dressing

Ingredients

80g Potato Puffs

Burger (Meat, Fish or Veggie)

Creamy cheese

Red Pepper

(Toasted Bun)

Method

1. Add 8 cooked Potato Puffs to the top of any meat, fish or veggie burger. Cover Potato Puffs with creamy cheese and chopped red peppers, and grill for 3 mins.
2. Before serving, top with a toasted bun or leave it with the potato puffs.

Ingredients

3 x 570g Lobsters

55g Unsalted butter

3 Garlic cloves (chopped)

2 Shallots (chopped)

35g All-purpose flour

10g Chopped flatleaf parsley leaves

80ml Dry white wine

1 tsp Dry mustard

480ml Heavy cream

1 tsp Salt

½ tsp Cracked black pepper

80g Shredded Gruyère cheese

30g Grated Parmesan cheese

50g Chopped scallion – white and light green parts

60g Crushed butter crackers

Method

1. Fill a large bowl with ice and water and set aside. Line a baking sheet with aluminum foil and set aside
2. Fill a large stockpot threefourths full with water. Place it over high heat and bring to a boil. Add the lobsters. Cook for 8 to 10 minutes until they turn red. Transfer the lobsters to the ice bath to stop the cooking
3. When cool enough to handle, using a sharp knife, halve the lobsters lengthwise. Remove the meat and place it in a small bowl. Remove and discard the innards. Rinse the lobster shells and place on the prepared baking sheet. Set aside
4. Preheat the broiler, with a rack in the middle position
5. In a skillet over medium heat, melt the butter. Swirl the skillet to cover the bottom completely
6. When the skillet is hot and the foam has subsided, add the garlic and shallots. Cook for 30 seconds. Gradually add the flour and whisk to combine. Cook for about 2 minutes, whisking until the mixture is thick and pale yellow. Whisk in the wine, mustard, cream, salt, and pepper until smooth
7. Stir in the Gruyère and Parmesan cheeses until melted and thick. Stir in the lobster meat until just coated. Remove from the heat. Divide the mixture among the lobster shells. Sprinkle the top of each lobster with crushed crackers.
8. Place the lobsters under the broiler for 4 to 5 minutes until the tops are golden brown. Garnish with the parsley and scallion. Serve warm.

Ingredients

Water to blanch
Pinch of salt, sugar, squeeze of lemon juice
500g asparagus
400ml hollandaise sauce
Wasabi paste
20 dates
Knob of butter
2 kg of sweet potato shoestrings
Honey, warmed through

Method

1. Heat the water with the salt, sugar and lemon juice. Peel the asparagus and blanch in the water for a few minutes until just al dente.
2. Allow to cool for a minute. Put the hollandaise sauce into a bowl and mix in the wasabi paste. Roughly chop the dates and fry them with a knob of butter in a pan.
3. Cut the asparagus into 5cm pieces and add them to the pan with the dates.
4. Meanwhile, prepare the sweet potato shoestrings according to the cooking instructions on the pack and arrange on a deep plate.
5. Spread the asparagus and the dates over the top, decorate with several dots of hollandaise sauce and drizzle with the warm honey. Serve.

Ingredients

75g Sweet Potato Crispy Fries
2 apples
Caster sugar
Cinnamon
Icing sugar
Selection of summer berries
Mint leaf for decoration

Method

1. Cut apple in very small cubes and stew slowly with sugar and cinnamon on a low heat.
2. Gently flambe freshly cooked Sweet Potato Crispy Fries with icing sugar until you have an very thin crust that resembles a crème brulee.
3. Add the stewed apple on top and decorate with mint leaf, and summer berries.