• 50 mins
  • 1
  • On the Go
View full recipe

Ingredients

1 tbsp Country Range Horseradish Sauce

Or 1 tbsp Mustard

25ml gravy- made with Country Range Rich Gravy Mix

1 giant Yorkshire pudding (8”)

2 slices of beef, cooked

½ carrot ½ parsnip

2 roast potatoes

Method

  1. Defrost the Yorkshire pudding, cook in the oven and then keep warm and place on some tin foil and parchment paper.
  2. Cook all vegetables and roast potatoes however preferred, season and keep warm.
  3. Prepare the gravy as per instructions.
  4. Warm through the beef.
  5. Layer up the Yorkshire with a smear of horseradish or mustard. Top with meat, gravy, veg and roast potatoes then roll like you would a wrap and serve.
  • 23 nins
  • 2 portions
  • Side Dish, Starter
View full recipe

Ingredients

10ml Country Range Long Life Vegetable Oil

4 Country Range 12” Tortilla Wraps

50g Country Range BBQ Pulled Jackfruit

1tbsp Country Range Set Soured Cream

2 limes

10g red cabbage

10g white cabbage

10g cos lettuce

½ avocado

1 red onion

1tbsp coriander, chopped

4 cherry tomatoes

½ fresh jalapeño

Pinch of salt

Pinch of pepper

Method

  1. Pre-heat your fryer to 170°C .
  2. Cut small circles out from the tortillas, fry the rounds until they puff up. Take the puffed tortil-las, season with salt, pepper and lime juice and keep to one side. (Top tip! Use the trimmings to make funky tortilla chips or fry off and then blitz in a food processor to make a crunchy crumb to add further texture to your salbutes or any other dishes.)
  3. Heat the BBQ jackfruit and keep warm.
  4. Shred the cabbage and lettuce. Slice the onions and chop the tomatoes. Mix all together and season with salt, lime juice and a little vegetable oil.
  5. Use the puffed tortilla as your base and pile up the salad, jackfruit and a little sour cream or salsa to create your salbutes - great party street food. Substitute the jackfruit for chicken or pulled pork for a meat-based version.
  • 30 mins
  • 1
  • Main, On the Go
View full recipe

Ingredients

10ml Country Range Extended Life Vegetable oil

1 Country Range 99% Gourmet Aberdeen Angus Burger

25g Country Range Creamery Salted Butter

2 Slices of Country Range Mature White Cheddar Cheese or Any Monterey Jack Cheese Slices

2 Slices Thick white bread loaf/ bloomer

1 red onion, sliced

1 large field mushroom, sliced

Method

  1. Slice the onions and fry in 1/2 the butter.
  2. In a separate pan, fry the sliced mushrooms in the remaining butter and add a little mushroom stock/gravy to form a nice mushroom mix- make sure it’s not too watery.
  3. Cook the burger in the oven and keep warm.
  4. Butter the outside of two slices of bloomer bread.
  5. Layer up the melt as follows…. bread, cheese, burger, onions, mushroom, cheese and finally bread.
  6. Cook on a griddle until the bread has browned and the cheese has started to melt. Flip and re-peat. Serve immediately
View full recipe

Ingredients

  • 80g  Mixed salad leaves
  • ½   Avocado
  • 20g  Toasted mixed seeds (pine nuts, pumpkin and sunflower)
  • 50g  Chopped sunblush/ sundried tomatoes
  • 50g  Chopped red and yellow peppers marinated in balsamic vinegar and extra virgin   olive oil
  • 50g  Sweetcorn kernals
  • 30g  Vegan Cheese
  • 30g  Lion Vegan Cajun and Tomato Dressing
  • 30g Lion Premium Vegan Mayo

Method

  1. In a small frying pan, chargrill to sweetcorn and allow to cook
  2. Assemble the superfood salad with the leaves in the base of the bowl
  3. Top with the chopped sunblushed tomatoes, marinated peppers and chargrilled sweetcorn
  4. Stir through
  5. Sprinkle the mixed seeds on top of the salad
  6. Slice the avocado and place to one side of the bowl
  7. Grate/ crumble the Vegan cheese onto the salad
  8. Drizzle with the Lion Vegan Cajun and Tomato Dressings and serve with a side of Lion Premium Vegan Mayo
View full recipe

Ingredients

  • Natural Greek Yoghurt
  • Baked Granola Oats and Mixed Seeds
  • Lion Mango Decorating Coulis
  • Lion Red Berry Compote

Method

  1. Layer Greek Yoghurt, Granola, and generous amounts of Red Berry Compote in a bowl. Decorate with Lion Mango Coulis for a burst of colour. Garnish with fresh fruit.
View full recipe

Ingredients

  • Three generous slices of Halloumi
  • Thick cut slice of Buffalo Tomato
  • Two onion rings
  • One field mushroom
  • Lettuce leaf
  • Sweet Potato Fries
  • Coleslaw
  • Lion Chipotle Mayo
  • Lion Mayonnaise
  • Brioche Bun

Method

  1. Grill the Halloumi Slices until golden.
  2. Stack lettuce, mayonnaise, mushroom, onion rings and Halloumi in a fresh Brioche bun. Top with Chipotle Mayonnaise.
  3. Serve with a side of Sweet Potato Fries, creamy coleslaw and Lion Tomato Ketchup dip.
View full recipe

Ingredients

  • Pakora
  • Samosa
  • Naan
  • Coriander
  • Pomegranate Seeds
  • Cauliflower
  • Lion Indian Spiced Lemon Dressing
  • Lion Indian Sweet Chilli Sauce

Method

  1. Place pakora, samosa and bhajee on a roasting tray and cook at 190 degrees for 8 min.
  2. Add baby florets of cauliflower to a hot pan with a drizzle of olive oil, turmeric and salt and pepper till gently coloured.
  3. Remove from pan, finally mix lime juice and mint into some greek yoghurt.
  4. On a platter arrange the pakoras, samosas and bhajee, spoon minted yoghurt and dress with toasted sunflower seeds, pann roasted cauliflower, pomegranate seeds and fresh curry leaves
  5. To serve, decorate with Lion Spiced Indian Dressing and Indian Sweet Chill Sauce.
View full recipe

Ingredients

  • 300g quinoa
  • 1 red onion, finely chopped
  • 100g raisins
  • 100g feta cheese, crumbled
  • 200g pomegranate seeds
  • 100g toasted pine nuts
  • 20g fresh coriander, chopped
  • 20g fresh parsley, chopped
  • 20g fresh mint, chopped
  • 3 lemons, juiced
  • 20 mls Lion French Style House Dressing

Method

  1. Boil the quinoa until tender and drain well
  2. Spread across a tray to cool
  3. In a bowl mix the cooled quinoa with all the ingredients
  4. Season and serve in individual bowls
View full recipe

Ingredients

  • 200g tuna steak, sustainably sourced
  • 10g sesame seeds
  • Splash of rapeseed oil
  • 2 cloves garlic, finely sliced
  • 10g fresh ginger, finely grated
  • 1 tbsp. low-salt soy sauce
  • ½ lemon, squeezed
  • 10g fresh coriander, chopped
  • 1 spring onion, sliced
  • 1 fresh red chilli, sliced
  • 20 mls Lion Tartare Sauce

Method

  1. Coat the tuna in sesame seeds
  2. Heat the oil and add the garlic turning for one minute
  3. Add the tuna and sear on each side for 20 seconds
  4. Transfer into a pan and hold in a hot oven
  5. In a bowl add the ginger, soy, spring onion, chilli and lemon juice and mix well
  6. Place tuna on a plate and spoon over the ginger mixture
  7. Accompany with Lion Tartare Sauce
View full recipe

Ingredients

  • Thick Greek Yoghurt
  • Crunchy Granola
  • Smashed Biscuit
  • Lion Raspberry Coulis
  • Mango Coulis
  • Lion Peach and Maple Compote

Method

  1. Decorate the plate with Raspberry and Mango Coulis and smashed biscuits.
  2. Add a generous dollop of Greek Yoghurt followed by Lion Peach and Maple Coulis. Top with fresh fruit and serve as a healthy dessert or breakfast.
View full recipe

Ingredients

  • Halloumi
  • Mixed salad leaves
  • Chopped Cucumber
  • Shredded Beetroot
  • Vegetabe Couscous
  • Lion Yoghurt and Mint Dressing
  • Lion Middle Eastern Hot Sauce

Method

  1. Chop Halloumi into batons and fry until crisp.
  2. Prepare a bed of vegetable couscous, shred the beetroot and prepare the salad using mixed leaves and cubed cucumber.
  3. Arrange in a meze style and dress with Lion Middle Eastern Hot Sauce and Yoghurt and Mint Dressing. Garnish with choppoed chilli and spring onion as required.
View full recipe

Ingredients

  • 2  Large Red Peppers
  • 80g  Cooked plain rice
  • 280g  Shredded Jackfruit
  • 4 tbsp.  Lion Chipotle Mayo
  • 100g  Mixed beans, drained and rinsed
  • 50g  Chopped mushrooms

Method

  1. Preheat the oven to 180°C
  2. In a bowl mix the shredded jack fruit, mixed beans, chopped mushrooms and rice with the Lion Chipotle Mayonnaise
  3. Slice the red peppers in half and remove the core and seeds
  4. Lightly oil a baking tray and the skin of the pepper
  5. Fill each pepper with stuffing mixture and place onto the baking tray
  6. Bake in the oven for 15 minutes until the peppers are soft and the top of the mixture is turning golden
  7. Serve immediately
View full recipe

Ingredients

For the buffalo chicken

600g chicken breast, cooked and sliced

125ml buffalo wings hot sauce

½ bag of McCain Menu Signatures Crispers

For the garnish

2 spring onions, thinly sliced

15g fresh coriander, finely chopped

125ml blue cheese dressing

Method

  1. Heat the oil in a heavy based pan, add the chicken and buffalo sauce and gently heat for 3 minutes.
  2. Cook McCain Signature Crispers as per back of pack cooking directions, drain well and immediately toss in the Cajun spice mix.
  3. Place crispers into the serving bowls, and then top with the chicken & buffalo sauce mix.
  4. Drizzle with the blue cheese dressing.
  5. Garnish with the sliced spring onions and sprinkle with fresh coriander.
  6. Serve and enjoy!
View full recipe

Ingredients

For the chilli

1 tbsp olive oil

600g lean mince

650g chilli con carne sauce

For the salsa

150g thick ‘n’ chunky salsa

For the guacamole

100g guacamole dip

For the assembly

15g fresh coriander, chopped

2 x green chillies, sliced

15g Fajita spice mix

75g mature Cheddar cheese

½ bag of McCain Menu Signatures Crispers

 

Method

  1. Heat the oil in a heavy based pan, add the mince and brown gently for 5 mins, add the chilli con carne sauce and simmer for 20 mins.
  2. Cook McCain Signature Crispers as per back of pack cooking directions, drain well and immediately toss in the Fajita spice mix.
  3. Place Crispers into a bowl, and then add the chilli, guacamole and salsa.
  4. Garnish with the sliced chillies & cheese, sprinkle with fresh coriander.
  5. Serve and enjoy!
View full recipe

Ingredients

For the Korean Sauce

200g Korean Gochujang

chilli sauce

For the Assembly

1 tbsp of olive oil

2 cloves of garlic, finely

diced

600g beef sirloin steak, fat removed and sliced thinly

½ bag of McCain Menu Signatures Sweet Potato Rustics

To Garnish

2 spring onions, thinly sliced

2 red chilli, sliced

15g sesame seeds

Method

  1. Heat olive oil in a pan and add the thin strips of steak, fry on high heat 1 minute.
  2. Add the diced garlic and fry for a further 1 minute, remove from pan and put to one side.
  3. In the same pan add the Gochujang sauce and gently heat for 2 minutes, adjust desired consistency with boiling water add the steak and reduce slightly.
  4. Cook the McCain Signature Sweet Potato Rustics as per back of pack instructions, drain and place directly into serving bowls.
  5. Generously spoon on the steak and Gochujang mix on top of the sweet potato.
  6. Garnish with the spring onions and chilli.
  7. Sprinkle with the sesame seeds.
  8. Serve and enjoy!
View full recipe

Ingredients

For the Thai seasoning

15g Thai 7 spice seasoning

1 lime, juice and rind

½ bag of McCain Menu Signatures Sweet Potato Rustics

To garnish

400g of mixed and chopped colourful vegetables eg. broccoli /cauliflower florets, mini sweetcorn, beans, peppers, mange tout

3 spring onions (green only), thinly sliced

2 red birdseye chilli, sliced

15g salted cashew nuts, finely chopped

15g fresh coriander, finely chopped

Method

  1. Cook the McCain Signature Sweet Potato Rustics as per back of pack instructions, then toss in the Thai seasoning along with the juice and rind of the lime.
  2. Pour into serving bowls.
  3. Garnish with the spring onions & red chilli.
  4. Sprinkle with the salted cashews & coriander.
  5. Serve and enjoy!
View full recipe

Ingredients

6 Délifrance Madeleine 18234

28 grams lemon curd

3 egg whites

150 grams caster sugar

Method

  1. Defrost the Madeleines at room temperature for 30mins.
  2. Use an apple corer to remove the centre of the madeleine and place to one side.
  3. Fill the madeleine with 1 teaspoon (5 grams) of lemon curd and place the centre of the madeleine back on top of the lemon curd.
  4. Whisk the egg whites until soft peaks have formed. Gradually add 1tbsp of sugar at a time & whisk into the egg whites, until soft peaks have formed.
  5. Use a piping bag and star nozzle to pipe 7 meringue peaks on top of the madeleine.
  6. Using a blow torch lightly torch the top of the meringue, until a golden crust has formed.
View full recipe

Ingredients

6 Délifrance Madeleine 18234

28 grams strawberry jam

200ml double cream

14 grams caster sugar

dusting of icing sugar

Method

  1. Defrost the Madeleines at room temperature for 30mins.
  2. With a knife cut the top off the madeleine.
  3. Spread 5 grams of strawberry jam onto the bottom half of the madeleine
  4. Whisk the double cream and caster sugar together till the cream is thick enough to hold its shape.
  5. Use a piping bag and star nozzle to pipe a rosette of cream directly on top of the jam.
  6. Using the top of the madeleine you cut off, cut it directly in half and place at an angle into the cream to create the butterfly wings.
  7. Dust with icing sugar