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Ingredients

100g (4oz) plain flour

pinch of salt

1 egg

300ml milk

1 tbsp unsalted butter, melted

1 tsp chopped fresh parsley

8 tbsp 5 bean salad

salt and freshly ground white pepper

2 tbsp veg oil

Method

  1. 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.
  2. 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.
  3. 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.
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Ingredients

500g Country range 5 bean salad

200g fine diced potato

spinach

flour

water

OATS

garlic

olive oil

salt

cumin

free range EGG

coriander

turmeric

red chilli

finely chopped parsley

yeast flakes

rapeseed oil

black pepper

cinnamon

Method

  1. Boil the potatoes until soft
  2. Sweat of spinach for 30 seconds, add to beans
  3. Sweat off the garlic, add the coriander, turmeric, red chilli, parsley
  4. Season with yeast flakes, black pepper, cinnamon to taste. Add the yeast flakes for cheese flavour
  5. Place in a blender and blitz for 15 seconds
  6. Roll into rounds to the desired shape and size
  7. Chill for 20 mins to hardened
  8. Dip in flour, then beaten egg and then the oats
  9. Deep fry or bake in the oven.
  • 50 mins
  • 750ml
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Ingredients

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

Method

  1. 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.
  2. 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.
  3. Once cooled, stir in the TABASCO® Chipotle Sauce, lime juice and tequila.
  4. Pour into a preserving jar and label with the date.
  5. Serve with a delicious egg and bacon butty!
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Ingredients

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).
5g agar-agar
100g rice wine vinegar
50g caster sugar

 

For the dressings
100g soya sauce
50g shiitakes
100g soya sauce
50g sugar
50g rice wine vinegars

 

To garnish
Picked and washed
sea lettuce
Fried wild rice
Dehydrated shiitake mushrooms

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. To finish and serve - Barbecue the cooked and portioned wagyu beef rib for a couple of minutes each side and put on the plate.
  8. 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.
  9. 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.
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Ingredients

20mls Sunflower Oil

50g Butter

Soft Flour, to dust

4 Lemon Sole Fillets

200g Fresh Peas, (frozen also works well)

300g Rope Mussels, washed and de-bearded

100mls Dry Cider

1 Lemon

Large Handful Pea Shoots

Method

  1. Peel the lemon and neatly segment the fruit.
  2. Reserve the juice.
  3. Warm a deep sided pan and add the prepared mussels, cider and place a lid on to steam open.
  4. Remove the mussels and keep warm – reserve 12 in their shell for garnish.
  5. Strain the cooking liquid through a muslin cloth to remove any grit.
  6. Add the peas to the cooking liquid. NB If using fresh peas these should be blanched then refreshed for this stage.
  7. Heat the oil in a frying pan.
  8. Season the sole fillets and pass through the flour to dust.
  9. Add the fish fillets presentation side first and cook for 1-2 minutes (depends on thickness).
  10. Carefully turn over and remove the pan from the stove. The residual heat will cook the fish through.
  11. Warm a small saucepan and add the butter and cook until it starts to turn nut brown in colour.
  12. Add the lemon juice to the butter to flavour and prevent butter cooking too far.
  13. Meanwhile drain the sole and plate up.
  14. Return the mussels to the peas.
  15. Spoon peas and mussels over the fish and finally drizzle over the nut-brown butter.
  16. Scatter with pea shoots and garnish with the lemon segments.
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Ingredients

2 Whole Lemon Sole
12 Langoustines
50g Long Sliced Smoked Salmon
100g Baby Spinach
25g Shallots
30g Butter
Large Sprig Dill
Pinch Nutmeg
Salt

Method

  1. Trim off the fins from the sole using scissors. Fillet the sole and remove the skin. Bat out the fillets lightly.
  2. Use the bones to make a basic fish stock. Blanch a few leaves of the picked spinach and drain well.
  3. Season lightly with salt and a little nutmeg. Place the sliced smoked salmon and the spinach on top of each sole fillet and neatly roll up to form a paupiette.
  4. Secure with a cocktail stick and reserve. Shell the langoustines and remove the intestinal tract.
  5. Utilise the langoustine heads for the shellfish essence. Carefully shell the langoustines and secure with a cocktail stick to resemble a ‘comma’ then reserve.
  6. Butter a pan or ovenproof dish with 10g of the butter. Sprinkle with the finely chopped shallots. Lay the paupiettes on top. Cover with the warm fish stock.
  7. Poach under cover in a pre-heated oven at 175oC, Gas 5 for approximately 5-6 minutes.
  8. Strain the cooling liquid and add to the shellfish sauce to enhance the flavour. Allow to reduce.
  9. Pass through a fine mesh chinois and divide into 2 pans.
  10. Fold the whipped cream through half to aerate.
  11. Wilt the spinach and season with salt, pepper and a little nutmeg. Drain well and spoon onto a hot plate.
  12. Place 4 paupiettes onto the spinach base. Slice the remaining 4 in half and turn upwards to showcase the filling.
  13. Spoon on the shellfish sauce then the cream enriched sauce.
  14. Garnish with the crisp fleuron’s and sprigs of dill.
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Ingredients

600g Lemon sole fillets

5g KNORR Professional Garlic puree

10ml vegetable oil

5g chilli puree

2 limes

100ml Hellmann’s real Mayonnaise

20 small corn tacos

200g Cherry tomatoes

200g Avocado

10g Dill

10g Chives

100g Red onions

50ml white wine vinegar

25ml soft brown sugar

150g Cucumber

5g Coriander

4g seasoning

Method

  1. For the pickled onions- finely sliced the red onion into rings mix with white wine vinegar and brown sugar, leave overnight to marinade.
  2. For the tomatoes, slice in half and leave to dry out in low oven/dehydrator for 4 hours.
  3. For the fish seasoning- Mix half the vegetable oil with KNORR Professional garlic puree, chilli paste and zest of one lime.
  4. For the Lemon Sole- Wash and skin the fillets, pat dry and cut into 3cm diamonds. Brush lightly with garlic, chilli and lime mix.
  5. For the citrus mayonnaise- Mix juice of 1 lime with finely chopped chives and dill.
  6. For the avocado salad- peel and dice, add juice of 1 lime, finely sliced cucumber, coriander and seasoning.
  7. 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.
  • 25 mins
  • serves 10
  • Breakfast, On the Go, Side Dish
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Ingredients

• 150g smoked rindless back bacon
• 125g Marvel Milk Powder
• 200ml semi-skimmed milk
• 100ml fresh whole milk yoghurt
• 450g McDougalls Savoury Scone Mix
• 150g extra mature cheddar
• 50g sliced spring onion

Method

  1. Chop the bacon into small pieces, fry and leave to cool.
  2. Mix together the Marvel Milk powder, milk and the yoghurt and blend into the scone mix on a medium speed until a dough is formed. DO NOT OVER MIX
  3. Add the bacon, spring onions and 100g of the cheese into dough and fold through.
  4. Turn out onto a lightly floured surface and gently roll out to 13cm(1/2”). Cut into rounds with a 7cm cutter, place on a flat baking tray and sprinkle with the reserved cheese. Bake at 200°C/400F/gas mark 6 until golden brown
  5. Remove the scone to a wire rack to cool down.
  6. Garnish: Offer with cream cheese or butter.
  • 25 mins
  • serves 10
  • Dessert
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Ingredients

• 1 litre Bird’s Custard Ready to Serve
• 125g Marvel Milk Powder
• 6 medium eggs
• 300g thick sliced white bread
• 80g unsalted butter
• 100g sultanas
• 100g mixed peel
• 40g apricot jam
• 10g icing sugar

Method

  1. Whisk together the custard, Marvel Milk Powder and eggs; then pass through a sieve.
  2. Butter each slice of bread and then cut off the crusts and cut into triangles.
  3. Layer the triangles of bread into a suitable baking dish, scattering over the sultanas and mixed peel as you layer.
  4. Pour over the custard mix
  5. Set the oven at 140°C and allow the pudding to stand while the oven comes up to temperature.
  6. Set the oven at 140°C and allow the pudding to stand while the oven comes up to temperature.
  7. Remove from the oven and allow to cool.
  8. Glaze with the apricot jam and serve.
  • 25 mins
  • serves 10
  • Breakfast, Dessert, On the Go
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Ingredients

• 225g McDougall’s Plain Flour
• 10g baking powder
• 50g light soft brown sugar
• 3g salt
• ½ tsp ground cinnamon
• 230ml milk
• 120ml soured cream
• 125g Marvel Milk Powder
• 2 medium eggs
• 50g butter
• 50g caster sugar
• 5g ground cinnamon
• 750ml Ambrosia ready to use custard
• 100g grated dark chocolate
• 400g berries to garnish

Method

  • 1 hr
  • serves 10
  • Main
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Ingredients

125g Marvel Milk Powder
750g puff pastry, ready rolled
1.25g chicken legs
75g butter unsalted
75g plain flour
1.5 litres water
50g Bisto Chicken Bouillon Paste
3g parsley
1 bay leaf
200g asparagus, cooked and chopped

Method

  1. Preheat the oven to 200°C (180°C for fan assisted ovens) /Gas Mark 7. Dissolve the Marvel in one or two tablespoons of cold water, set aside
  2. Cut ten rounds of pastry 11cm (41⁄4”). Using a slightly smaller cutter dipped in oil make an incision halfway through each leaving approximately a half inch border.
  3. Lightly egg wash and rest for 20 minutes then bake in the preheated oven for approximately 15-20 minutes.
  4. When cool remove the lids carefully with a small knife and scrape out any uncooked pastry. Set aside and keep warm.
  5. To cook the chicken place in a saucepan, add an onion, bay leaf and parsley stalks, cover with the measured water, bring to the boil over medium heat, cover with a lid and cook for 20 minutes or until the chicken is thoroughly cooked to the core.
  6. Remove the chicken from the pan, set aside and shred or cut into small pieces, keep hot. Flavour and season the chicken liquor with the Bisto Chicken Bouillon Paste and set aside
  7. For the creamy veloute, melt the butter in a thick bottomed saucepan, add the flour and mix in. Cook for a few minutes over a gentle heat without colouring, remove from the heat to allow the roux to cool.
  8. Gradually add the hot chicken stock and stir until smooth. Reduce the heat and simmer for 20 minutes.
  9. Whisk in the diluted Marvel until the sauce is thick, smooth and creamy. Add the chicken and asparagus, bring to the boil and simmer for 2 minutes.
  10. Evenly divide between the Vol au Vent cases, cover with a pastry lid and serve.
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Ingredients

1.25g lamb leg, diced
125g Marvel Milk Powder
1 bay leaf
5g parsley
2 litres water
35g Bisto Vegetable Bouillon Paste
750g potatoes Maris Piper, peeled and turned with trimming reserved
250g onions, large dice
25g0g celery, large dice
250g savoy cabbage, shredded
250g leeks, washed and sliced
250g button onions

Method

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Ingredients

1kg raspberries fresh
100g Marvel Milk Powder
1.5kg yoghurt Greek style
25g sugar muscovado, dark
125g whole porridge oats

Method

  1. Blend half of the raspberries to a purée, with the Marvel until smooth and creamy and the Marvel is dissolved. Set aside.
  2. Toast the oats gently under a hot grill or in a hot oven until golden brown, turning occasionally. Sprinkle evenly with the sugar and further grill until the sugar melts/caramelises.
  3. Allow to cool and mix up to create a crunchy/crumbly effect, set aside
  4. Evenly spoon a small portion of the purée in the bottom of each serving dish, add a few raspberries, sprinkle with some toasted crunchy oats, top with the whisked smooth yoghurt and ripple in the remaining raspberry purée.
  5. Top with the remaining raspberries and crunchy toasted oats.
  6. The oats and sugar can be toasted in a very hot oven if a grill is unavailable. 0% fat yoghurt can be used as an alternative to full fat and will decrease the calories and increase the protein content.
  • 1hr 10mins
  • Serves 4
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Ingredients

25ml Country Range Vegetable Oil
500ml Country Range Red Cooking Wine
500ml vegetable gravy
100g golden beetroot
100g candy beetroot
100g red beetroot
12 cherry tomatoes
50g silver skin onions
3 garlic cloves, crushed
2 field mushrooms
1 celery stalk, finely dice
1 carrot, finely diced
1 small leek, finely diced
1 shallot

Method

  1. Clean the beetroot and steam for 40 mins in their skins.
  2. Peel and dice the beetroot into large chunks.
  3. In a saucepan gently fry the diced shallot, leek, carrot, beetroot and celery in vegetable oil.
  4. Add the crushed garlic, diced mushrooms and silver skin onions.
  5. Add the red wine and reduce by half then add the halved cherry tomatoes.
  6. Separately make up the vegetable gravy then add it to the saucepan and bring to the simmer for 5 mins.
  7. Serve with creamy mashed potato and maple syrup roasted parsnips.
  • 1hr 20mins
  • Serves 4
  • Main
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Ingredients

1tbsp Country Range Extra Virgin Olive Oil
1tbsp Country Range Dijon Mustard
4 large portobello mushrooms,
3 white onions, peeled and chopped
300g baby spinach
4 thyme leaves sprigs
1 block of vegan puff pastry
Salt and pepper to taste
Oat milk, for brushing

Method

  1. Add 1/2 tbsp of olive oil followed by chopped onion to a large frying pan over a medium heat, then reduce heat. Season with salt and pepper and cook, stirring occasionally, for around 15 mins, until the onions are golden brown.
  2. Remove the onion from the pan and return the pan to the heat. Add baby spinach and cook until wilted, then leave to cool.
  3. Add the remaining olive oil and place the mushrooms, top side down in a pan over a medium/high heat. Cook until lightly golden before turning over and cooking for a further 5 minutes. Remove from the heat and drain on paper towel top side up. Transfer the onion, spinach and mushroom to the refrigerator and cool completely.
  4. Preheat the oven to 200°C (390°F). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach then top the mushrooms with thyme and the remaining baby spinach and onions.
  5. Carefully roll the pastry over the top of the mushroom mixture until you have a log then press down to seal the edges. Roll over the log so that the seam is facing the bottom.
  6. Coat the log lightly with oat milk and place in the freezer for 10 minutes before repeating with another layer of the oat milk wash and freezing the pastry for a further 10 minutes.
  7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.
  • 3.5 Hours
  • 8 Portions
  • Dessert
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Ingredients

  • Country Range Crushed Chillies
  • 600 ml Plant-based / Vegan Double Cream
  • 4 Limes (Juiced)
  • 1 Lime
  • 150 g Caster Sugar
  • 2 Mango
  • 150 g Shortbread

Method

  1. Pour the plant-based double cream in to a pan and bring to the boil.
  2. As soon as the plant-based cream starts to boil reduce the heat and simmer for 3-4 minutes to reduce.
  3. Pour the juice of 4 limes in to the plant-based cream.
  4. Stir in the caster sugar and zest of 1 lime.
  5. Whisk the mixture to bring together.
  6. Pour mix in to 8 small glasses and refrigerate for 3 hours.
  7. Remove glasses from refrigerator and moisten the lip of each with a little water.
  8. Dip the glasses in to caster sugar to create a ring around the edge.
  9. Garnish with finely chopped mango, lime zest, a few chilli flakes and a squeeze of lime juice.
  10. Finish with a little crushed biscuit (ensure its vegan!) and a slice of lime.
  • 1hr 10mins
  • Serves 4
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Ingredients

2 tbsp Country Range Soy Sauce
2 tsp Country Range Sesame Seeds
100g firm tofu
2 tbsp white miso
50g dried wakame
50g dried hijiki
2 tbsp mirin
2 tbsp sesame oil
2 tbsp rice wine vinegar
2 tbsp yuzu juice
50g carrot
50g edamame beans
1tbsp chopped coriander
1 red chilli, finely sliced
100g rice noodles

Method

  1. Re-hydrate the wakame and hijiki seaweed in a bowl of cold water for 30 minutes.
  2. To make the dressing mix together 1 tbsp of miso, yuzu juice, sesame oil, sesame seeds, soy sauce, mirin and rice vinegar in a bowl.
  3. Finely slice the carrots and red chilli.
  4. Drain the seaweed and slice into bite sized pieces. Add the carrot, chilli and edamame beans.
  5. Add the dressing and mix well.
  6. Fry off the diced tofu.
  7. Coat in the miso paste and chilli flakes and add to the salad
  8. Serve with rice noodles.
  9. Garnish with sesame seeds and coriander
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Ingredients

2 tbsp
Country Range Custard Powder
120g Country
Range Frozen
Raspberries
½ tsp Country
Range Ground Cinnamon
1 Country Range Vanilla Pod
1 pack vegan ready roll puff pastry
1 small orange zest and juice
425ml hazelnut milk
2tbsp golden caster sugar
1tbsp icing sugar (dusting)

Method

  1. Pre-heat oven to 200˚C fan.
  2. Dust the sheet of puff pastry with icing sugar.
  3. Roll the pastry into a tight sausage shape and cut into 12 even sized disks.
  4. Place each disk into a greased muffin tin and press up the sides to form a cup.
  5. Add 2 raspberries to each cup and then place the pastry in the fridge to cool
  6. Heat up the 400ml hazelnut milk with the scraped vanilla pod.
  7. In a bowl mix the custard powder, scraped vanilla, cinnamon, caster sugar, orange zest, juice and 25ml hazelnut milk and whisk to form a paste.
  8. Once the milk is hot pour over the custard mix and then return all the mix back to the pan.
  9. Once it thickens allow to cool.
  10. Fill each pastry cup with the custard mix, dust with icing and bake in the oven for 15 minutes until the pastry is cooked.
  11. Dust with more icing and serve.