Garlic Soup Recipe
  • 30 minutes
  • 6
  • Starter
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500g Country Range Butter Beans

50g celery, chopped

50g leek, chopped

50g onion, chopped

1ltr Country Range Chicken or Vegetable stock


25g Country Range Plain Flour

splash of Country Range Pomace Oil

1 tsp Country Range Garlic Puree

100ml creme fraiche or double cream

fresh garlic to garnish


  1. Place a splash of pomace oil into a hot pan, add the vegetables and cook without colouring for 6-8 minutes.
  2. Add the flour and cook for a further 4-5 minutes. Add the stock gently, a little at a time and bring to the boil.
  3. Add the butter beans and garlic puree and simmer for 15 minutes on a gentle heat.
  4. Remove from the heat and blend smooth in a blender. Return to the heat and add the cream/creme fraiche, season and serve. Drizzle with some pomace oil and add a thin sliver of garlic.
  • 20 minutes
  • 2
  • Main
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2 x 200g duck breasts

1 tbsp Country Range Clear Honey

25g Country Range Chick Peas

2 tbsp Country Range Extra Virgin Olive Oil

salt and pepper to taste

1 tbsp Country Range White Wine Vinegar

pinch of icing sugar

good handful of mixed seasonal leaves

Country Range Sultanas


  1. Season the duck breast with salt and pepper and seal golden brown in a hot pan. Once sealed, place in a hot oven (200°C) for 15 minutes.
  2. Add a splash of oil to a pan and add the chick peas. Cook until golden brown, for 5-6 minutes, like croutons. Drain, dust with icing sugar and leave to one side.
  3. Place half the honey, vinegar and oil into a bowl and mix to form a dressing. Season to taste.
  4. Place the remaining honey over the duck breast whilst cooking and baste.
  5. Remove the duck breast from the oven and allow to rest. Place some leaves into a bowl with the chick peas and dress with the dressing.
  6. Place the leaves and chick peas on a plate, cut the duck in half, season and place on top. Sprinkle on the sultanas, spoon a little of the dressing around and serve.
  • 20 mins
  • 2
  • Starter
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250g Country Range Sliced Beetroot

100g goat’s cheese

2 tbsp Country Range Red Wine Vinegar

2 tbsp redcurrant jelly

1 tsp icing sugar

1 tsp Demerara sugar

50g Country Range Puff Pastry, rolled and cut into two discs, approx 4cm diameter

good handful of watercress leaves and wild rocket


  1. Bake the pastry first by placing onto a non-stick flat tray with greaseproof paper on top and then another tray on top for weight. Bake at 200°C for 20 minutes until the pastry is golden brown.
  2. For the filling, place the beetroot in a pan with the vinegar, sugars and redcurrant jelly and bring to the boil. Remove the beetroot and keep warm to one side.
  3. Reduce the remaining liquid to form a syrup (approx 5 minutes).
  4. Remove the pastry discs from the oven and place the beetroot slices slightly overlapping onto the baked pastry. Butter with the reduced beetroot syrup and place a piece of goat's cheese on top of the beetroot. Bake in a hot oven (200°C) until the cheese starts to melt.
  5. Place some watercress leaves and wild rocket into a bowl and coat with some of the beetroot syrup. Season and leave to one side.
  6. Remove the tart from the oven, add a twist of ground black pepper on top of the cheese and serve with the leaves on top.
  • 45 minutes
  • Makes 24 squares
  • Dessert
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350g plain chocolate (39% cocoa)

225g Country Range Butter

2 level tsp Country Range Instant Coffee Granules

2 tbsp hot water

3 large eggs

225g caster sugar

1 tsp vanilla extract

75g Country Range Self Raising Flour

175g Country Range Pistachio Nuts, chopped

225g plain chocolate chips


  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Grease and line a 12" x 9" tray bake tin.
  2. Break up the chocolate into pieces and melt slowly with the butter in a bowl set over a pan of hot water, stirring occasionally. Leave to one side to cool.
  3. Dissolve the coffee in the hot water.
  4. In another bowl, mix the coffee, eggs, sugar and vanilla. Gradually beat in the chocolate mixture. Fold in the flour, pistachios and chocolate chips then pour the mixture into the prepared tin.
  5. Bake for about 45 minutes or until the brownies have a crusty top. Leave to cool and then cut into 24 squares. Delicious served warm with Country Range Dairy Vanilla Ice Cream.
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75g Country Range Sweet Chilli Dipping Sauce

30g vermicelli noodles, crushed

25g coriander, picked

30g sliced oyster mushrooms

juice of 1 lime

5g shredded red chilli

40g shredded beef rib eye

200g good quality beef stock

1 1/2 tsp sugar

1/2 tsp Maldon slat

1 tsp squid fish sauce


  1. Stir fry quickly the beef, chilli and mushroom, then drain in a sieve.
  2. Add the stock to the wok and bring to the boil.
  3. Add the squid sauce, vermicelli, sweet chilli sauce and season, then cook for a couple of minutes.
  4. Now add the meat and chilli and bring back to the boil.
  5. Finish with lime juice and garnish with coriander.
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3oz Country Range Cranberry Juice

3oz Country Range Apple Juice

1oz Country Range Honey

Maraschino cherry for garnish


  1. Fill a highball glass with ice cubes.
  2. Add the juices and honey to a mixing glass.
  3. Pour the contents of the mixing glass into the highball glass.
  4. Garnish with a maraschino cherry.
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3oz Country Range Grapefruit Juice

3oz Country Range Cranberry Juice

Soda water

Lime wedge for garnish


  1. Pour the juices into a collins glass filled with ice.
  2. Top with soda then garnish with a lime wedge.
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1 tbsp Country Range Lemon Juice

1 tbsp lime juice

6 tbsp Country Range Orange Juice

1 egg yolk

6 tbsp cold sparkling water

Orange slice for garnish

Powdered sugar to taste.


  1. Combine the lemon, lime and orange juces, powdered sugar and egg yolk in a cocktail shaker with ice.
  2. Shake vigorously.
  3. Strain into a chilled collins glass.
  4. Top off with the sparkling water and stir gently.
  5. Garnish with the orange slice.
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4oz Country Range Pineapple Juice

2oz coconut cream

1 cup ice

Orange slice for garnish


  1. In a blender, add 1 cup of ice, pineapple juice and cream of coconut.
  2. Blend until slushy.
  3. Pour into a chilled hurricane glass and garnish with an orange slice.
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3 Country Range Rainforest Alliance Tea Bags

The juice of 2 limes

2 tbsp caster sugar

A handful of mint

1 litre of water

Ice cubes


  1. Put the teabags in a large teapot or jug.
  2. Add a litre of boiling water and most of the mint. Leave to infuse for five minutes.
  3. Strain to remove the teabags and mint and leave to cool.
  4. Once cool add the lime juice and sugar, stirring to dissolve.
  5. Put in a serving jug and add the ice cubes and the remaining mint to serve. For a twist to a summer barbecue, try adding a splash of vodka or rum to create an iced tea cocktail.
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300g feta cheese, crumbled

200g Country Range Black Olives, roughly chopped

350g Country Range Self Raising Flour

2.5g Country Range Baking Powder

2.5g mustard powder

50ml Country Range Extra Virgin Olive Oil

4g Country Range Dried Thyme

2 eggs

50ml milk

For the topping:

Beaten egg and crumbled feta, mixed together for glazing


  1. Pre-heat oven to 200°C/390°F/Gas Mark 6.
  2. Sift the flour and baking powder into a large bowl. Add the mustard powder and the olive oil. Using clean hands, work together together until the mixture resembles breadcrumbs.
  3. Add the feta, olives and thyme then combine with the other ingredients.
  4. In a separate bowl, beat the egg and milk togehter, Gradually add the mixture to the other ingredients and mix together to form a soft dough.
  5. Roll out the dough on a floured board to a depth of 2.5cm. Using a 6cm fluted cutter stamp out the scones and place on a lightly greased baking tray.
  6. Brush the tops of the scones with a little of the egg and feta mixture.
  7. Bake for approximately 15-20 minutes until golden brown.
  8. Remove from the oven and allow to cool.
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4 cod fillets

90g Country Range Butter

480g onion, finely chopped

300g fresh breadcrumbs

45 parsley, finely chopped

30ml lime or lemon juice

300g Country Range Olives, finely chopped

Salt and black pepper


  1. Pre-heat oven to 180°C/350°F/Gas Mark 4.
  2. Lightly grease 4 pieces of foil which are large enough to loosely wrap around the cod fillets.
  3. Place a piece of cod on each sheet of foil, dust with salt and pepper.
  4. Melt butter in a frying pan and cook onion until soft. Stir in the crumbs, parsley, lemon juice and olives. Divide into four and place a portion on top of each piece of cod.
  5. Wrap the foil loosely around the base of the fish but do not cover the topping.
  6. Place on a baking tray and cook in the oven for approximately 20 minutes.
  7. Remove from the oven and carefully lift the fish from the foil and place on a serving plate.
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1/2 white onion

1 red pepper

yellow pepper

20 fresh king prawns

200g sliced fresh local squid

200g Spanish chorizo

300g diced free range chicken thigh meat

150g peas

500g Exmouth mussels

600g easy cook long grain rice

2 x lemons (for garnish)

For the stock:

3 ltr chicken stock

4g saffron

2 tbsp ground cumin

1 tbsp ground cinnamon

1 tbsp paprika

1 juiced lemon

1 minced garlic close

1 tsp sea salt


  1. Fry the onions and peppers in olive oil, until soft.
  2. Add the chorizo sausage and diced chicken and fry for 2-3 minutes.
  3. Mix in all the fish and peas, cook for a further 5 minutes.
  4. Stir in the rice and fill the remainder with stock.
  5. Bring to the boil on a medium heat, and allow the stock to simmer away (about 20 minutes).
  6. Fill the pan with stock and allow to boil away again.
  7. Cut the lemon into wedges, place around the pan and serve.
  • 10 minutes
  • 12-14 canapés
  • Starter
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1 large courgette (approx 200g), straight if possible

45g cream cheese or vegan alternative

2 artichoke hearts (in brine), drained and chopped

2 sun dried tomatoes, drained of oil and chopped

1 tsp lemon juice

2 tsp chives finely chopped



  1. Peel 12 or 14 verticle strips of courgette using a potato peeler (preferably a swivel type one).
  2. Bring a large pan of water to the boil, blanch the courgette and for 30 seconds and then refresh under cold water.
  3. Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives.
  4. Lay the courgette strips flat and spread a teaspoon of the paté on top. Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.
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Medallion Ingredients:

2 tbsp vegetable oil

2 onions, peeled and finely chopped

4 cloves garlic, crushed

2 sticks celery, finely chopped

1 tsp dried basil

1 tsp dried thyme

1 1/2 tsp tumeric

1 tbsp tamari (Japanese soy sauce)

3 packets smoked tofu (or plain if preferred), drained and mashed

200g cashew nuts, finely ground

2 tbsp water

To taste salt and pepper

Stuffing Ingredients:

2 tbsp vegetable oil

2 shallots, peeled and finely chopped

300g shiitake mushrooms

1 tsp dried oregano

1 tsp yeast extract dissolved in a little hot water

40g walnuts very finely chopped

2 tbsp fresh wholewheat breadcrumbs

To taste, freshly ground black pepper


  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. For the bakes, grease 12 ramekins then heat the oil in a frying pan and sauté the onion, garlic and celery until soft. Add the basil, thyme, turmeric and tamari and stir well.
  3. Place the mixture in a food processor together with the tofu, ground cashew nuts and 2 tablespoons of water and process until all the ingredients are thoroughly mixed. Season to taste.
  4. Divide evenly between the 12 ramekins and press down well. Bake for 15 minutes or until firm to the touch and the filling comes away from the sides of the ramekins easily. Turn out onto 6 individual serving plates.
  5. To make the stuffing, heat 2 tablespoons of vegetable oil in a large frying pan and sauté the shallots until soft.
  6. Remove the tough stalks from the shiitake mushrooms and discard, Finely chop the shiitakes. Add the shiitakes, yeast extract and oregano to the shallots.
  7. Cook gently for 5-10 minutes allowing much of the moisture to evaporate. Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
  8. To serve, sandwich a layer of stuffing between two medallions, garnish and serve immediately with a rich mulled wine reduction or gravy.
  • 40-50 minutes
  • 4
  • Main
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450g traditional sausages

3 cloves garlic, squashed

1/2 pumpkin, peeled and cut into thin wedges or 3 sweet potatoes or 1/2 butternut squash, cut into small wedges or cubes

2 large sprigs rosemary

2 tbsp olive oil

450g new potatoes, halved

2 large parsnips, peeled and cut into quarters

1 tsp dried chilli flakes (optional)

For the Berry Jam:

1 tbsp oil

1 onion, peeled and finely sliced

2 pears, peeled, cored and sliced

2 tbsp redcurrant jelly

2 tbsp water

150g seasonal berries

1/2 tsp ground ginger


  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Toss together in a large roasting pan the sausages, garlic, pumpkin, rosemary, olive oil, new potatoes, parsnips and dried chilli flakes.
  2. Bake in oven for 40-50 minutes until sausages are golden brown and pumpkin is soft.
  3. For the Berry Jam, heat oil in a heavy based pan, add onion and cook slowly until softened and browned. Add remaining ingredients and cook for a further 5 minutes stirring. Cover the pan and cook on a reduced heat for approx 10 minutes. Serve hot or cold with the sausage and vegetables.
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4 egg whites at room temperature

250g caster sugar

1 tsp cornflour

1 tsp white wine vinegar

Few drops of pure vanilla extract

200ml double cream, whipped till firm

Pulp of 10 passion fruits


  1. Pre-heat oven to /180°C/Gas Mark 4. Line a baking tray with baking parchment and draw a 20-23cm circle on the paper.
  2. Beat the egg whites with a pinch of salt until satiny peaks form. Beat in the sugar, a third at a time, until the meringue is stiff and shiny.
  3. Sprinkle over the cornflour, vinegar and vanilla and fold in lightly.
  4. Mound onto the paper on the baking tray within the circle, flatten the top and smooth the sides. Place in the oven. IMMEDIATELY reduce the heat to 150°C/Gas Mark 2 and cook for one hour.
  5. Turn off the oven and leave the Pavlova in it to cool completely.
  6. Invert the pavlova on to a big, flat-bottomed plate, pile on cream and spoon over passion fruits scooped - pips and all - from their shells.
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4 plump free range chicken breasts

175g Cumberland sausage meat

150g Cumbrian air dried ham (Parma or other usual suspect will do)

4 halves of sun dried tomatoes

8 basil leaves

1 tbsp olive oil

Juice of half a lemon

Sea salt flakes and black pepper

500g potatoes grates

1/2 onion, grated

50g melted butter


  1. Take the chicken breast and cut a pocket into it. Skin the sausages and stuff a quarter of the meat into the pocket, then press in two basil leaves and half a sundried tomato.
  2. Season with sea salt flakes and black pepper then place on a couple of pieces of air dried ham. The two sheets of ham should be placed side by side to make a sheet.
  3. Place the stuffed chicken breast onto the edge closest to you. Drizzle some oil on top, season and give it a twist of lemon juice.
  4. Roll the chicken in its ham blanket to form a neat roll. Place in a tin foil parcel. Repeat till you have four lovely tucked up rolls. Seal the parcel shut then bake in a pre heated oven for about 30 minutes.
  5. While this is happening make your rosti. Combine the grated raw onion and potato, season well. Place this in a tea towel and squeeze out all the moisture.
  6. Divide the mixture into four and in a lightly oiled frying pan, pack each quarter into a lightly greased chef's ring.
  7. Cook slowly for about 10 minutes on one side until golden brown then turn over and cook till both sides are golden.
  8. Serve the chicken parcel on a rosti cake and use the juices as gravy. Serve with a simple green salad on the side, with a little olive oil and balsamic vinegar if you wish.