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Ingredients

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

Method

  1. Pre-heat the oven to 150°C Fan / 180°C Oven / Gas Mark 4.
  2. Dice the bread and place into a suitable ovenproof dish or individual dishes.
  3. Separate the eggs into yolks and whites.
  4. Whisk 75g of caster sugar, six egg yolks and vanilla until thick and smooth.
  5. Bring the cream to the boil then pour it over the eggs to form a custard. Pour this mixture over the diced bread.
  6. Bake in the oven for 15 mins to start the cooking process.
  7. Remove from the oven and top with rhubarb, or an alternative seasonal fruit of your choice. Sprinkle 25g of caster sugar over the fruit.
  8. 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.
  9. Top the rhubarb with the meringue, making sure you get lots of peaks.
  10. Bake in the oven for an additional 15 mins.
  11. Cool slightly and serve with more rhubarb and pouring cream or custard, which could be further fortified.
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Ingredients

Chicken
• 2 x chicken breasts
• Curry spices and seasoning, 1 x natural yoghurt
• Lemon juice, ginger, garlic, chilli, yoghurt, turmeric, garam masala

Bombay Potato
• 4 potatoes, peeled
• ½ bunch coriander
• 1 tsp of turmeric, mustard seeds, curry powder, onion seed, garlic salt
• Unsalted butter
• Rapeseed oil

Onion Bhaji
• 3 banana shallots
• 30g plain flour
• Chickpea flour
• Miscellaneous (oil, salt, pepper)
• ½ tsp of turmeric, curry powder, garam masala, fenugreek
• Whole milk

Curry Sauce
• 1 onion
• 2 cloves of garlic
• 1 tbsp curry powder
• 1 tbsp flour
• 1 tsp turmeric
• 500ml chicken stock
• 1 tbsp soft brown sugar
• 1 stem of fresh ginger
• ½ chilli
• 2 carrots

Vegetable Garnish
• 2 x spinach 30g
• 2 x courgette
• Coriander oil

Method

  1. Heat the fryer to 180°C and the oven to 180°C
  2. 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.
  3. 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.
  4. . 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.
  5. . 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.
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Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Heat some of the reserved braising liquid and serve with the duck as a sauce.
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Ingredients

1 red onion, finely chopped

500 g 5 bean salad

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Ingredients

2 clove garlic

2 Porterhouse steak

2 courgettes

150 g 5 bean salad

½lemon

50 g walnuts

100 g fetta cheese

2 tbs mint

4 fl oz balsamic vinegar

12 fl oz Olive oil

Method

  1. Place the garlic, vinegar and half of the oil in a bowl
  2. Add the steaks. Turn to coat, then cover and refrigerate for up to 1 hour, (the longer you leave it, the better the flavours will be!)
  3. Peel the courgette into ribbons. Place in a bowl.
  4. Add the beans, lemon zest, lemon juice and remaining oil.
  5. Season with salt and pepper. Set aside for at least 10 minutes to let all those lovely flavours infuse.
  6. Heat a little oil in a frying pan over a medium-high heat. Cook the steaks for 3-4 minutes on each side or until cooked to your liking. Transfer to a plate. Rest for 5 minutes.
  7. Toss the salad to combine
  8. Add the walnuts, fetta and mint to courgette
  9. Toss to combine.
  10. Serve the steaks sliced with the courgette and bean salad
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Ingredients

150g Country range 5 bean salad

150g Country Range black olives, de stoned

1 clove garlic, peeled

6 anchovy fillets

salt and freshly ground black pepper

extra virgin olive oil

juice of 1 lemon

Method

  1. 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.
  2. Correct the seasoning, add olive oil to loosen and add lemon juice to taste.
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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