• 20 Mins, inc prep
  • 2 Portions
  • Lunch, On the Go
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75g Country Range BBQ Pulled Jackfruit

2ea Country Range Sliced Bagel

15g Country Range Creamery Butter

1/2ea AvoGrande Avocado Slices


  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.
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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


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


  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
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Hand crushed heritage tomatoes

Stone-baked rosemary focaccia bread slices


Fresh basil

Heinz Balsamic Dressing


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


  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
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Soft goat’s cheese

Roasted beetroot


Pumpkin seeds

Pea shoots


Heinz Forest Fruits Dressing


  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
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Grilled tuna

Green Beans

Cherry tomatoes,

Boiled jersey royal potatoes

Sliced black olives

Sliced red onion

Hard boiled blue hen’s eggs

Heinz Vinaigrette


  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
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Baby Gem lettuce leaves

Heinz Caesar Dressing

Crispy sourdough bread fried croutons

Shaved parmesan cheese

Silver anchovy fillets


  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
  • 15 mins
  • 1 portion
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80g Potato Puffs

Burger (Meat, Fish or Veggie)

Creamy cheese

Red Pepper

(Toasted Bun)


  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.
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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


  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.
  • 15 - 20 mins
  • 20 small side portions
  • Lunch, Side Dish
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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


  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.
  • 15 mins
  • 1 portion
  • Lunch, Main, Side Dish
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75g Sweet Potato Crispy Fries
2 apples
Caster sugar
Icing sugar
Selection of summer berries
Mint leaf for decoration


  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.
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Olive oil to fry
1 kg of Potato Dippers
4 large eggs
150g of Serrano ham
Freshly ground black pepper and Salt flakes to season


  1. Heat the olive oil in a frying pan and fry the potatoes.
  2. Remove from the pan and drain on kitchen paper. In the same pan, fry the eggs over a high heat, making sure the yolks are kept as runny as possible. Put aside on a plate.
  3. Reduce the heat to moderate, remove any surplus oil and return the potatoes to the pan. When hot, put the eggs on top of the potatoes and turn of the heat.
  4. Shred the ham with your hands over the eggs, season with salt and pepper and serve in the pan
  • 10 mins
  • 1 portion
  • Breakfast, Lunch
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70g Potato Puffs, Mini Hash Browns

Triangle, Mini Hash Browns Round

Baguette or roll

Crispy bacon

Boiled or scrambled eggs

Cherry tomatoes


  1. Fill a pre-sliced 8” baguette or roll with a mixture of cooked crispy bacon pieces, mashed hard boiled or scrambled eggs and grilled tomatoes. On a separate 8” wooden skewer, add pre-cooked Mini Hash Browns Triangle, Mini Hash Browns Round and Potato Puffs.
  2. Place along opening of baguette or roll just before serving.
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For the salmon rillete
150g fresh Loch Duart salmon
100g smoked Loch Duart salmon
10g unsalted butter
20ml dry white wine
5g chopped chives
5g chopped parsley
5g finely chopped shallot
25g full fat cream cheese
10g full fat crème fraiche seasoning

For the red pepper sauce
3 red bell peppers
100g white wine vinegar
100g granulated white sugar

For the melon and apple salad
¼ Charentais melon- deseeded and peeled
1 Granny Smith apple
2g parsley finely chopped
100ml apple juice
1 lemon zest and juiced

For the smoked mussels
200g fresh mussels
basic pane station (seasoned flour, beaten egg, ground panko breadcrumb)


  1. Salmon rillete: Firstly, vacuum pack the fresh salmon with the butter and wine and seal relatively tight. Cook sous vide at 52°c for 30 minutes (depending on weight). Chill and allow butter to set
  2. Once the fresh salmon has cooled, peel off the skin and the bloodline from the fish and gently flake into a mixing bowl. Setting aside the butter and wine from the salmon, allow the butter to soften.
  3. Julienne the smoked salmon and add to the poached salmon in the mixing bowl. Add the herbs, shallots, crème fraiche, cream cheese and butter and mix gently, adjust seasoning and add some of the cooking wine to adjust texture.
  4. Set aside in a container and cover with cling film and tight-fitting lid.
  5. Red pepper sauce: Remove stalks and seeds from peppers and add to Thermomix with vinegar and sugar. Blitz on high speed for 2 minutes.
  6. Add to a heavy bottomed pan and reduce until thick and intense.
  7. If necessary put back into Thermomix and blitz on high speed before passing and transfer into a sauce bottle.
  8. Melon and apple salad: Carefully dice or Parisienne the apple and melon into a container and cover with the apple juice, lemon zest and juice and parsley. Set aside for service.
  9. Smoked Mussels: In a gastro tray put the washed and de-bearded mussels into a hot smoker until the mussels just open.
  10. Remove the mussel meat from the shells and transfer to a steamer tray and put back into the cold smoker for a further 10 minutes.
  11. Pane the mussels and set aside.
  12. To present: In the centre of the plate draw a circle of the red pepper sauce and fill with the drained melon and apple salad. Top with the quenelle of salmon rillete and crispy mussels around. Serve with toasted Balmoral bread.
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1200g Sea bass fillet

500g  Fish bones for stock

500ml Rocquette dry cider

100ml Dry white wine

150g Courgettes

100g Shallots

225g Tomatoes

100g Carrot

80g Spaghetti

100g Mussels

12 Scallops

100g Queen scallops

100g White crab meat

1pk Tarragon

1pkt Chives

1  Clove garlic

1 Fennel bulb

50g Guernsey butter

Olive oil /Salt / Pepper


  1. Prepare a fish stock by firstly rinsing the fish bones in plenty of cold water. Heat the olive oil in a large saucepan; add the garlic, half of the chopped shallots and half of the fennel bulb and fry for 5 minutes without colouring.
  2. Pick the herbs and add the stalks to the above with the white wine. Increase the heat until boiling, reduce the white wine by half, add the fish bones to the pan together with about 1 litre of water. Bring to the boil and skim off any scum from the surface.
  3. Reduce heat and simmer gently for 20 minutes before straining through a fine sieve. For a clearer stock pass through a fine muslin cloth again. Allow to cool. Refrigerate until required.
  4. To prepare the minestrone heat some olive oil in a large saucepan, add diced shallots, carrot, fennel and cook gently for 5 minutes until soft.
  5. Add the reduced fish stock and cider, bring to boiling point before adding the snipped pasta, cook until tender before adding the diced courgette, cherry tomatoes and chopped herbs.
  6. Add the mussels, freshly picked crab meat and queen scallops, season to taste and set aside ready to serve.
  7. Season the sea bass fillets both sides and seal in a hot non-stick pan skin side down, when beginning to colour, turn each fillet over and place the pan in a hot oven for 5 – 6 minutes.
  8. Sear the seasoned scallops in a separate non-stick pan and add to the seafood minestrone broth.
  9. Serve the broth into large bowls with a portion of sea bass and seared scallops on top.
  10. Finally shave a little Parmesan cheese upon the top prior to serving.
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For the Puttanesca dressing
4 garlic cloves, peeled and finely grated
3 anchovy fillets, chopped
2 fresh red chillies, sliced (seeds in)
50g black olives, destoned
50g baby capers
2 plum tomatoes, skinned and deseeded cut into concasse
a small bunch of fresh basil, leaves picked and shredded
200 ml extra virgin olive oil seasoning

For the squid ink linguine
250g ‘OO’ pasta flour
50g whole egg
2 large tablespoons squid ink

For the olive oil poached cod
100g cod loin
sea salt flakes
lemon zest
extra virgin olive oil

For the mussels and clams
18 mussels in shell
18 small clams in shell
Essential Cuisine fish stock

For the clam and mussel foam
250 ml cooking liquor
38 ml water,
5g sugar Esther


  1. Puttanesca dressing: Combine all ingredients. Adjust seasoning to taste.
  2. Squid ink linguine: Blend all ingredients in a food processor to a fine crumb. urn out onto a table and work to a smooth dough. Vacuum pac and refrigerate for 1 hour. Pass through the pasta machine to form linguine
  3. Olive oil poached cod: Cut the cod into portions. Salt and wrap, then refrigerate for 30 minutes. Heat the oil and lemon zest to 60°C. Wash the salt from the cod quickly and pat dry. Poach in the oil until probed at 50°C.
  4. Mussels and clams: Preheat a heavy saucepan. Place mussels and clams in and cover. Cook for approximately 2 minutes.
  5. Drain and reduce the liquor then add some to the dressing.
  6. Clam and mussel foam: Use 250 ml cooking liquor, 38 ml water, 5g sugar Esther. Dissolve and aerate.
  7. Cook the pasta in rapidly boiling salted water. Drain and toss in the Puttanesca dressing. Twist the pasta around a fork. Place the cod and pasta on the plate. Dress with the shellfish and Puttanesca dressing. Garnish with Koppert Cress’s borage cress.
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60 Westcountry black mussels (approximately 15 per portion)
50ml extra virgin coconut oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tbsp cumin seeds
25g ginger paste
20g garlic, crushed
2 tsp black pepper, crushed
500g tomatoes, diced
1 tbsp salt
2 tsp turmeric powder
2 tsp ground coriander
500ml water
100ml tomato juice
100ml tamarind pulp
20 curry leaves
Handful fresh coriander, chopped
1 tbsp lemon juice


  1. Clean the mussels of any debris and pull out any beards. Wash well. Mussels should be heavy and full. If they are open, tap lightly on the shell and they should close tight. If any are dead or dying, they will remain open – discard these immediately.
  2. Heat the coconut oil in a pan. Add the mustard seeds, fenugreek seeds and cumin seeds and heat until they crackle. Add the crushed garlic and ginger paste and cook until a light golden colour.
  3. Add the black pepper, tomato, salt, turmeric, ground coriander, water and tomato juice. Bring to the boil before adding the tamarind pulp, curry leaves and 1 dessert spoon of fresh coriander.
  4. Check the seasoning, then add the mussels to the boiling rasam and cover. As soon as the mussels start to open, remove the lid and shake the pan to move them around, then re-cover and cook for about one minute.
  5. Remove the lid and add the remaining fresh coriander and the lemon juice. Mix gently and serve into four bowls. Drizzle with coconut oil and sprinkle with more cracked black pepper.