225g Country Range Unsalted Butter, at room temperature
200g granulated sugar
215g light brown sugar
2 tsp vanilla extract
350g Country Range Self Raising Flour
60g Country Range Cocoa Powder
1 tsp Country Range Bicarbonate of Soda
1/2 tsp salt
110g each of Country Range Milk, White and Dark Chocolate Chunks
Pre-heat oven to 180°C and lightly grease two baking trays.
Add the butter and sugars to a large bowl and beat until creamy, light and fluffy.
Add one egg, then beat until well incorporated. Add the second egg and vanilla extract and beat until they are also well incorporated.
In a separate bowl, add the flour, cocoa powder, baking soda and the salt and mix until everything is combined.
Slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie dough will become very thick. You only need to mix until everything has combined.
Add half the chocolate chunks to the cookie dough and stir until they are evenly distributed.
Measure a rounded tablespoon of cookie dough and drop onto baking trays, making sure there is enough space for the cookies to spread. Press a few of the remaining chocolate chunks onto the top of each cookie.
Bake for 9-12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking trays for at least 5 minutes before transferring to a cooling rack to cool completely.
Pre-heat the oven to 150°C. Grease and line a loaf tin.
Melt the chocolate and butter together, either over a pan of simmering water or in the microwave on medium power, allow to cool slightly.
Beat the eggs and add in the sugar a little at a time, then add the chocolate mixture and mix until everything is well combined.
Sift in the flour and stir well, then stir in most of the chocolate chunks, marshmallows and chocolate coated rice balls.
Pour the mix into the prepared loaf tin and scatter the remaining chocolate chunks, marshmallows and rice balls over the top before baking.
Tap the tin to get rid of any excess air and bake in the centre of the oven for 25-35 minutes. It is important not to overcook the brownies as they can dry out a little if overbaked and are much nicer when they are a little gooey on the inside!
Leave to cool in the tin until completely cold, then turn out and cut into squares.
115g dark chocolate (at least 70% cocoa), finely chopped
250g icing sugar
Country Range Chocolate Vermicelli
Sprinkle the yeast over warm water and leave to stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixtures, milk, sugar, salt, eggs, butter and half of the flour. Stir with a wooden spoon until smooth, then beat in remaining flour a little at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes or until smooth and elastic. Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size.
Turn the dough out onto a floured surface and gently roll out to 1cm (1/2") thickness. Cut with a floured round cutter. Let the doughnuts sit out to rise again until doubled in size.
Heat the oil in a deep fryer or large heavy pan to 175°C. Slide the doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown, and allow to cool while you make the chocolate glaze.
For the chocolate glaze, combine butter, milk, syrup and vanilla in a saucepan over a medium heat until the butter is melted. Decrease the heat to low, add the chocolate and whisk until melted. Turn off heat, add the icing sugar and whisk until smooth. Place the mixture over a bowl of warm water to keep it runny and dip the doughnuts immediately. Sprinkle the chocolate vermicelli over each doughnut while the glaze is still runny, then allow it to set for 30 minutes before serving.
First place your jam jars in a preheated oven (130°C for 15 minutes to sterilise the jars).
Secondly, make sure you have weighed all your ingredients and your equipment and utensils are ready.
Put the blackcurrants and water into a preserving pan. Bring to the boil and then gently simmer the little beauties until the skins are soft, approximately 5 minutes.
Add the strawberries and raspberries (take care not to squash the raspberries when stirring) and simmer for a further 10 minutes.
Add the sugar, stirring until it is all dissolved (if you do not dissolve the sugar before the final boil, you will get sugar crystals forming in the jam). Only add the sugar if the strawberries are soft.
Add the lemon juice and bring to a rolling boil, your jam should be ready in three minutes.
Test the set by using the plate test - place a small drop on a cold plate and leave for one minute, gently push to see if you get a wrinkle if so, it's ready. You can also use the flake test - dip the spoon into the jamm and then hold it over the pan and twirl around three times, let the jam drop from the spoon; if it drops together, then hey presto the flake test is complete. If you want a firmer set, pop the pan back on the heat for a further 2-3 minutes and repeat the tests.
Once setting point is reached, remove any scum. Cool the jam for 5-10 minutes - this will ensure that if there are any whole pieces of fruit that they will not float to the top of the jam jar when it is poured into the sterilised jars.
200g rhubarb stalk, cut on an angle into 2.5cm pieces
30g caster sugar
2 tsp aged sherry vinegar
3/4 tbsp balsamic vinegar
2 tbsp maple syrup
2 tbsp olive oil (EVO)
1/2 tsp ground allspice
1 small red onion, thinly sliced
20g flat parsley leaves
100g blue cheese or goats cheese (i.e. Bath blue or Driftwood goats)
sea salt and cracked black pepper
Set the oven to 200°C/400°C/gas mark 6. Wrap the beets individually in foil and bake for 40-60 minutes, depending on size. To check, push a sharp knife through to the centre of each one - it should be soft all the way through. Set aside to cool, then peel and cut into a rough 2cm dice.
Toss the rhubarb with the sugar, spread it over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool.
In a large bowl, whisk the vinegars, maple syrup, oil, allspice and some salt and pepper. Add the onion, set aside for a few minutes to soften; then add the parsley and beets. Stir to combine, season to taste and, just before serving, gently fold in the rhubarb, its juices and the cheese.
300g Country Range RTU Custard (buy it, don’t make it!)
1 Country Range Leaf Gelatine
Hendricks gin (enough to do the job)
strawberries, to garnish
Dice the rhubarb but don't peel it as you need to keep the red colour as much as possible. Add the rhubarb to a pan with the sugar and a splash of gin and allow to simmer away until the rhubarb is nice and soft.
Meanwhile, soak the gelatine in cold water. Scrape the seeds out of the vanilla pod and add to the custard. Squeeze out the gelatine leaves and add to a small amount of hot water. Whisk until the gelatine is completely dissolved in the water.
Next, add this juice to the custard and whisk in quickly. Pour the custard into 4 glasses equally and leave in the fridge to set.
By now the rhubarb will be nice and soft and can be strained through a fine sieve and cooled.
Once the custard is set spoon the rhubarb into the glass and smother with Hendricks gin - or whatever you prefer.
Decorate with a strawberry, raspberry or blueberry and serve with a straw and teaspoon.
Cook the quinoa in boiling water (the same way as you cook rice) until the germ separates from the seed (you will see a tiny curled spiral appear on each grain) follow the cooking instructions on your packet but if cooking from dry, it normally needs to simmer for 15-20 minutes. I like to season the water with Marigold Bouillon but you can use any stock (or none if you prefer). The texture of the quinoa should be light and fluffy once cooked. Whilst it is simmering, get the other ingredients prepared.
If you are using pre-cooked puy lentils, simply heat them through. If you are using dried then you've got too much time on your hands! Just kidding - they normally only need around 25 minutes until tender and don't require soaking overnight which is a bonus but I tend to use pre-cooked.
Broad beans (or peas or soya beans etc) cook in boiling water until tender.
Chop the spring onion, cucumber and mint and add to a large bowl.
You can leave the sugar snap peas whole or chop them in half and add to the bowl.
Cube the feta and add to the other ingredients.
Toss in a handful of pumpkin seeds and rocket.
Peel and cube the avocado, or for a more rustic texture, use a teaspoon to spoon little mouthfuls into the bowl.
When the lentils and quinoa are done, add them to the bowl too, season to taste and lightly mix everything together, taking care not to over mix.
Serve whilst warm with fresh mint to garnish and a drizzle of your dressing on top. This is lovely with a home-made quiche.
1 x 1.5kg chicken, jointed into 8 pieces, or 1.5kg chicken pieces, skinned
For the coconut paste:
125g fresh or frozen coconut flesh, chopped or grated
50g blanched almonds, roughly chopped
5 tsp white poppy seeds
For the masala:
2 medium onions, roughly chopped
50g ghee or vegetable oil
1 tsp salt
3cm piece of cinnamon stick
6 green cardamon pods, lightly bruised with a rolling pin
1/2 – 3/4 tsp Kashmiri chilli powder
125ml thick Greek-style yogurt mixed with 125ml water
3 black cardamom pods, seeds only, finely ground
2 tbsp raisins, soaked in 4 tbsp boiling water for about 10 minutes, drained
For the coconut paste, blend the coconut, almonds and poppy seeds together in a mini food processor to a paste, adding enough hot water to give a silken texture.
For the masala, blend the onions in a mini food processor to a paste, adding a splash of water if needed.
Heat the ghee in a sturdy, deep-sided pan over a medium heat, add the cloves, green cardamom and cinnamon stick and fry for 30 seconds.
Stir in the onion paste and salt and fry for 10 minutes until any liquid has evaporated and the onions are softened and translucent, but not coloured.
Stir in the chilli powder, then add the chicken pieces to the pan and fry for 10 minutes to brown slightly. Add the water and coconut paste, bring to a simmer and cook for a further 10 minutes.
Take the pan off the heat, stir in the yogurt mixture, then return to a gentle heat and bring to a simmer. Cook, uncovered, for 30 minutes, adding a little water if it starts to stick, until the chicken is cooked through and the masala thick and rich.
Stir in the ground black cardamom, scatter with raisins and serve.