200g Country Range Fancy Peas
400g Country Range Chopped Tomatoes in Tomato Juice
50ml Country Range Extended Life Vegetable Oil
1tsp Country Range Garlic Powder
1tsp Country Range Dried Mixed Herbs
300g Maris Piper potatoes
Pre-heat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
Slice 1 of the onions and sweat in olive oil with the garlic and mixed herbs
Cut the mushrooms into quarters and add to the pan along with the peas, spinach and chopped tomatoes then season to taste.
Place in a suitable deep sided dish and top with thinly sliced potatoes and onions.
Brush with a little vegetable oil and bake for 30 mins in the oven until the top is nice and brown.
400g Country Range Puff Pastry Block
200g Country Range Mature White Cheddar Cheese
12 Country Range Mature White Cheddar Cheese Slices
100g Country Range Béchamel Sauce Mix (made up)
1 Country Range Free Range Medium Egg
50g Country Range Creamery Salted Butter
1tsp Country Range Dried Rosemary
1tsp Country Range Garlic Powder
A drizzle of Country Range Olive-Pomace Oil
Pre-heat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
Roll out enough puff pastry to line a suitable pie dish.
Thinly slice the celeriac and blanch in salted water for 2 mins. Refresh and pat dry.
Place the sliced celeriac into the lined pie dish and pour over the ready-made béchamel sauce. Top the mixture with sliced cheddar cheese.
Slice the onions and sweat in olive-pomace oil with the garlic and rosemary.
Top the cheddar with the onions and then cover with some puff pastry and crimp tight around the edges. Cut a few holes in the top to let the steam out and brush with beaten egg.
Bake in the oven for 30/35 mins and serve a wedge of the pie with seasonal vegetables and gravy or a cheese sauce.
30g Country Range Bramley Apple Filling
½tsp Country Range Ground Cinnamon
1 scoop Country Range Soft Scoop Vanilla Ice Cream
Country Range UHT Dairy Whipping Cream (to serve)
Country Range Crumble Mix (to serve)
50ml double cream
½tsp vanilla essence
Include an additional product to further fortify your ingredients such as the double cream, if you wish.
In a blender add the vanilla ice cream, milk, double cream and cinnamon. Cover and blend on a high speed until smooth.
In a suitable glass, layer the Bramley apple ﬁlling at the bottom of the glass and then pour your milkshake mixture over the top.
Top with whipped cream, crumble mix or crushed leftover biscuits, cinnamon and serve.
6 slices Country Range White Square Thick Sliced Bread
400ml Country Range UHT
Dairy Whipping Cream
6 Country Range Free Range Medium Eggs
200g Country Range Solid Pack Rhubarb
300g caster sugar
1 vanilla pod
Pouring cream or custard, to serve
Pre-heat the oven to 150°C Fan / 180°C Oven / Gas Mark 4.
Dice the bread and place into a suitable ovenproof dish or individual dishes.
Separate the eggs into yolks and whites.
Whisk 75g of caster sugar, six egg yolks and vanilla until thick and smooth.
Bring the cream to the boil then pour it over the eggs to form a custard. Pour this mixture over the diced bread.
Bake in the oven for 15 mins to start the cooking process.
Remove from the oven and top with rhubarb, or an alternative seasonal fruit of your choice. Sprinkle 25g of caster sugar over the fruit.
Make your meringue by whisking three egg whites to soft peaks and adding 200g of caster sugar slowly until the meringue is thick and glossy.
Top the rhubarb with the meringue, making sure you get lots of peaks.
Bake in the oven for an additional 15 mins.
Cool slightly and serve with more rhubarb and pouring cream or custard, which could be further fortiﬁed.
• 2 x spinach 30g
• 2 x courgette
• Coriander oil
Heat the fryer to 180°C and the oven to 180°C
Trim the chicken breast and place the breast in vac pack bag with spice yoghurt mix and olive oil then seal. Heat a water bath to 56°C, place the chicken in and heat for 1 hour 20mins. Once cooked take out of bag and seal in a hot pan with some butter to finish.
To create the sauce: Place a medium size saucepan on heat with a small drizzle of oil. Roughly chop all vegetables and sweat off in pan with a little seasoning. When soft add dried spices and flour, cook out for a few minutes then add chicken stock and bring to a simmer. Leave to cook for 20 minutes then blitz and strain.
. For the bhaji: mandolin really fine into a bowl then add mixed curry spices, a tablespoon of flours and a little milk to make a batter. Mix well then deep fry at 180°C until golden.
. For the Bombay potato: Dice the potatoes into rough 1cm squares. Place a sauté pan on the heat with little bit of rapeseed oil and 30g butter. Add dried spices and toast. Add diced potato and sauté for five minutes moving them around every minute. Take pan off the heat and place in oven for 10 minutes until cooked through. Line a terrine mould with cling film. Add fresh coriander to the potato and mix. Spoon the potato into the mould a quarter at a time pressing down each layer with a fork. When filled, place a tray on top with a weight to press and place in fridge to set until cold. When chilled turn out, portion and heat through in the oven.
1 x 1.6–1.75kg (3½–4lb) duck, fresh or frozen and thawed (I use Cherry Valley)
2 eggs, beaten
Cornflour or potato flour, for dusting
1.1 litres (2 pints) groundnut or vegetable oil
For the braising liquid
900ml (1½ pints) Chicken Stock
900ml (1½ pints) dark soy sauce
450ml (15fl oz) light soy sauce
450ml (15fl oz) Shaoxing rice
Wine or dry sherry
100g (4oz) Chinese rock sugar or granulated sugar
5 whole star anise
3 pieces of Chinese cinnamon bark or cinnamon sticks
Cut the duck in half lengthways and dry with kitchen paper. Combine all the braising ingredients in a large pan and bring the mixture to a boil. Add the duck halves and turn the heat down to a simmer. Cover the pan and slowly braise the duck for 1 hour, or until it is tender.
Skim off the large amount of surface fat which will be left when the duck is cooked, and allow the duck to cool. Once cooled, take the duck out of the pan, remove any lingering surface fat from the liquid and set the liquid aside.
Carefully remove all the bones from the duck, keeping the meat and skin intact. Place the duck halves between 2 pieces of clingfilm and press the meat and skin together. Baste the duck halves with the beaten egg and dust with cornflour or potato flour.
Next set up a steamer, or put a rack into a wok or deep pan, and fill it with 5cm (2in) of water. Bring the water to the boil over a high heat. Put the duck on a heatproof plate and carefully lower it into the steamer or on to the rack. Turn the heat to low and cover the wok or pan tightly. Steam gently for 20 minutes. Allow the duck to cool thoroughly.
The dish can be completed to this stage a day in advance. When you are ready to serve the duck, heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the duck halves and deep-fry until they are crispy. Remove and drain well on kitchen paper.
Heat some of the reserved braising liquid and serve with the duck as a sauce.
2 rea soon Country Range Smoked Paprika
2 garlic cloves, finely chopped
2 tbsp olive oil
2 large carrots, peeled
2 medium butternut squash, peeled and deseeded
Sea salt and freshly ground black pepper
2-3 thyme sprigs, leaves picked
1 red chilli, deseeded and finely chopped, or ¼ tsp dried crushed chillies IF YOU WANT IT SPICY, IF NOT LEAVE OUT
1.2 litres chicken or vegetable stock
Freshly grated Parmesan, to serve
Sweat the onion and garlic in the oil over a medium heat for 5-7 minutes until soft. Chop the carrots and butternut squash into 1.5cm dice and add to the pan. Season and cook for another 6-7 minutes until the vegetables start to soften.
Stir in the thyme leaves and the fresh or dried chilli, then pour in the stock. Stir and bring to the boil. Simmer for 25-30 minutes until the carrots and squash are soft and beginning to break down.
Stir well and return to the boil. Simmer for about 10 minutes or until the squash is cooked and the soup has thickened slightly. Check for seasoning, put in a blender and blend until smooth, return to a pan re boil and ladle into soup bowls.
In a separate pan, fry off the 5 bean salad with 1 clove of garlic. Add in the 5 bean salad to the blended soup and Sprinkle with the Parmesan and serve.
De stone the olives by squeezing or bashing the and removing the stone. Either very finely chop the olives, 5 bean salad, garlic and anchovies by hand or place them in a food processor and whiz until smooth.
Correct the seasoning, add olive oil to loosen and add lemon juice to taste.
Sieve the flour and salt into a bowl. Beat the egg with half the milk then fold the mixture into the flour. Gradually add more of the milk until the mixture is thick enough to coat the back of the spoon. Add the melted butter and chopped parsley.
Slowly fold the batter into the beans until you have a thick pancake mix, not all the batter may be needed. Season with salt and pepper.
Heat a little oil in a 15cm (6in) pancake pan and pour in the batter to about 6mm (1/4 in ) thick. Fry until golden brown, then turn over in the pan and fry the other side. Keep warm while you make three fritters.
1 tbsp groundnut oil (or vegetable oil) 1 medium onion, ﬁnely sliced
2 cloves of garlic, minced
½ tsp cumin seeds, roasted and ground ½ tsp coriander seeds, roasted and ground
1 tsp tomato paste
Pinch of salt
3 tbsp dark agave syrup (or regular syrup)
2 tbsp red wine vinegar
800g chopped tomatoes
30ml TABASCO® Chipotle Sauce Juice of ¼ lime
25ml blanco tequila
Heat the oil in a thick-bottomed saucepan on a medium to high heat and caramelise the onion until soft and golden. Add the garlic, cumin, coriander, tomato paste and stir until the garlic is soft, then add a pinch of salt.
Pour in the agave syrup and red wine vinegar and cook for 5 minutes. Add the chopped tomatoes and cook for a further 15-20 minutes, stirring every now and again, until reduced to a thick consistency. Remove from heat and blend using a blender until smooth.
Once cooled, stir in the TABASCO® Chipotle Sauce, lime juice and tequila.
Pour into a preserving jar and label with the date.
500g piece of Welsh Wagyu Beef Rib
1kg bottled water
200g curing salt
For the shiitake “ketchup”
200g shiitake mushroom stock – (300ml hot water, 150g dried shiitake – infuse for 1 hour and then pass).
100g rice wine vinegar
50g caster sugar
For the dressings
100g soya sauce
100g soya sauce
50g rice wine vinegars
Picked and washed
Fried wild rice
Dehydrated shiitake mushrooms
Cooking the welsh wagyu rib - Combine the salt and water to form a brine and use this to cover the beef rib, then leave it in the brine for 3 days in the fridge.
Once the wagyu beef rib has finished in the brine wash it off and then vacuum pack and cook in the water bath at 70°C until it is completely soft, normally 48 hours at least.
Once completely cooked remove from the water bath and allow to cool, chill overnight until they are set. Cut into four portions and keep in the fridge for finishing on the barbecue later.
Mushroom “ketchup”- Bring the mushroom stock up to the boil with the agar-agar and pass into a container, chill this until it is firm enough to cut into cubes. Combine the sugar and vinegar and blend together with the cubes of set mushroom stock until it is smooth, pass off and chill before checking the seasoning once cold. If needed, add salt and rice wine vinegar to taste.
For the dressings - For the shiitake dressing, roast the shiitakes in a pan in very hot oil until dark and crispy and add the soya sauce while still hot, allow to infuse then pass off through a muslin cloth. Discard the shiitakes keeping the liquid. Reserve this to one side and use at room temperature.
For the soy dressing, for the sea lettuce, combine 100g soy with the 50g of sugar and 100g of vinegar and whisk. Keep this at fridge temperature.
To finish and serve - Barbecue the cooked and portioned wagyu beef rib for a couple of minutes each side and put on the plate.
Cover the beef in the shiitake mushroom ketchup, dress the sea lettuce with the soy dressing and place on top of the wagyu rib coated in shiitake mushroom ketchup.
Finish with the fried wild rice and dehydrated shiitakes, dress with the shiitake dressing by spooning a teaspoon of it over the top once all assembled.
For the pickled onions- finely sliced the red onion into rings mix with white wine vinegar and brown sugar, leave overnight to marinade.
For the tomatoes, slice in half and leave to dry out in low oven/dehydrator for 4 hours.
For the fish seasoning- Mix half the vegetable oil with KNORR Professional garlic puree, chilli paste and zest of one lime.
For the Lemon Sole- Wash and skin the fillets, pat dry and cut into 3cm diamonds. Brush lightly with garlic, chilli and lime mix.
For the citrus mayonnaise- Mix juice of 1 lime with finely chopped chives and dill.
For the avocado salad- peel and dice, add juice of 1 lime, finely sliced cucumber, coriander and seasoning.
To finish- Pan fry the Lemon Sole in non-stick pan with oil for 1 minute each side. season Grill the tacos. Top with avocado mix, Lemon sole, sundried tomatoes, pickled red onions. Dot with herb mayonnaise and lime zest.