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1 red onion, peeled and cut into wedges

1 courgette, sliced

1 red, yellow and green pepper, deseeded and cut into chunks

2 tomatoes, cut into chunks

6 asparagus spears

1-2 tbsp Country Range All Purpose Seasoning

olive oil to drizzle


To serve

4 Country Range Steam Cooked Chicken Breasts, cooked as directed

fresh thyme leaves


  1. Heat the oven to 200°C/400°F/Gas Mark 6 (for fan ovens reduce the heat to 180°C).
  2. Place all of the vegetables, except the asparagus, into a roasting tray.
  3. Sprinkle with All Purpose Seasoning and drizzle with olive oil.
  4. Place in the oven and roast for 25- 30 minutes until tender and slightly charred, adding the asparagus half way through the cooking time.
  5. Spoon the roasted vegetables onto a serving plate, garnish with thyme and serve with chicken. Roasted vegetables are a great accompaniment to any meat or for a vegetarian version, serve with feta cheese crumbled over.
  • 5 minutes
  • 2
  • Main
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450g pork fillet medallions

1-2 tbsp Country Range Piri Piri Seasoning

2tbsp oil


For the coleslaw

½ white cabbage, shredded

1 red onion, peeled and finely sliced

1 large carrot, peeled and grated

3tbsp Country Range Light Mayonnaise

1tbsp Country Range Wholegrain Mustard


  1. Mix the coleslaw ingredients together.
  2. Mix the pork medallions with Piri Piri Seasoning.
  3. Heat the oil in a frying pan and fry the pork for 3-5 minutes each side until cooked through.
  4. Serve Piri Piri pork with the mustard coleslaw and Country Range Seasoned Wedges. Garnish with chilli and coriander.
  • 30 minutes
  • 4
  • Starter
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2 large onions, peeled and chopped

1tbs Country Range Moroccan Spice Seasoning

300g Country Range Red Split Lentils

800g Country Range Chopped Tomatoes

800ml vegetable stock

1tbsp oil

fresh parsley, to garnish

Country Range Thaw & Serve Small Baguettes, cooked as directed on the pack


  1. Heat the oil, fry the onion for a few minutes until softened, stir in the Moroccan Seasoning and stir well to mix.
  2. Add the remaining ingredients and simmer for 30 minutes until the lentils are very soft.
  3. Blend the soup adding a little more stock if required.
  4. Garnish with fresh parsley and serve with warm crusty baguettes.
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450g red potatoes, chopped (skin on)

4 tbsp Country Range Light Mayonnaise

1 tbsp Country Range Jamaican Jerk Seasoning

6 spring onions, sliced


  1. Boil the potatoes for 10-15 minutes until just cooked then drain.
  2. Mix the mayonnaise with the Jamaican Jerk seasoning.
  3. Mix the potatoes with mayonnaise and spring onion and place into a serving bowl.
  4. Serve at room temperature.
  • 4-5 minutes
  • 2
  • Main
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450g frying steak, cut into strips

4tbsp Country Range Fajita Seasoning

1 onion, peeled and sliced

1 red, yellow and green pepper, deseeded and sliced

oil for frying

tortilla wraps, warmed


For the sweetcorn salsa

250g Country Range Sweetcorn, drained

1 red onion, peeled and diced

½ red pepper, diced

1 small chilli, deseeded and finely diced

1tbsp fresh coriander, chopped


Country Range Tomato & Onion Salsa


  1. Mix the steak, onion and peppers with Fajita Seasoning (adjust seasoning to suit personal preference).
  2. Heat the oil and fry the steak and vegetables for 4-5 minutes or until the steak is cooked as required.
  3. For the salsa, mix the sweetcorn with onion, pepper, chilli and coriander and place into a serving dish.
  4. To serve, place the steak and vegetables into a dish, serve with tortilla wraps and sweetcorn salsa and Country Range Tomato & Onion Salsa.
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4 x hake fillets, 175g each piece

600g Country Range Cous Cous

1 pint fish stock

3 Country Range Star Anise

1 Country Range Cinnamon Stick

2 tbsp Country Range Olive Oil

½ pepper, finely chopped

2 dsp Country Range Sultanas or Raisins

salt and pepper 

For the pickle and vegetables:

25g cucumber, sliced very thinly

2 radish, sliced thinly

20g white radish, sliced thinly

1 carrot, sliced thinly

2 dsp Country Range White Wine Vinegar

4 dsp caster sugar

pinch Country Range Fennel Seed

pinch sea salt and black pepper 


  1. Bring the stock to boil. Place the cous cous into a bowl with the star anise and cinnamon. Pour the stock on to the cous cous and cling film tight. Allow to sit for 4-5 minutes.
  2. Remove the cling film and add the sultanas, seasoning, chopped peppers and mix.
  3. Add a splash of olive oil to a hot pan and add the fish. Seal until golden brown and turn every 2-3 minutes until the fish is cooked (approx. 7-8 minutes).
  4. For the pickles and vegetables, leave the veg to one side. Place all the other ingredients into a pan and bring to the boil. Remove from the heat and add the thinly sliced vegetables. Allow to cool and leave to one side.
  5. To serve, place the cous cous into a round cutter in the centre of the plate. Place the fish on top with a squeeze of lemon and arrange the pickled veg on top of the fish. Pour a little yoghurt with chopped mint and finely chopped cucumber around and serve.
  • 15-20 mins
  • 4
  • Starter
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3 medium sized sweet potatoes

4 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2 celery stalks, finely chopped

1 tbsp Country Range Garam Masala

1 tsp salt

1 tsp Country Range Mild Curry Powder

5 cups Country Range Chicken or Vegetable stock

1 cup Country Range Coconut Milk

1/2 cup water


  1. Pre-heat the oven to 350°F (180°C). Peel and slice the sweet potatoes, place on a baking tray and drizzle with 2 tablespoons of olive oil. Season and bake for 1 hour or until tender then remove from oven and set aside to cool.
  2. Meanwhile, heat the remaining olive oil in a large saucepan. Add the onion and celery and fry for 5 minutes. Add garlic and fry for a further 30 seconds.
  3. Add the garam masala and curry powder, fry for 30 seconds then remove from heat.
  4. Add the sweet potatoes to the saucepan. Stir well to coat in spices. Add stock and bring to the boil, then turn the heat down, cover and simmer for 15 minutes. Remove from heat and allow to cool.
  5. Blend in a food processor until smooth and creamy. Pour back into saucepan, gently heat then add coconut milk and water and stir well.
  6. Simmer for 5 minutes, top with croutons then serve.
  • 8 hours approx
  • 08-Oct
  • Main
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2 medium yellow onions, thinly sliced

4 medium garlic cloves, thinly sliced

1lltr Country Range chicken stock

6 Braeburn apples

50g Country Range Black Eyed Beans 

1 tbsp packed brown sugar

1 tbsp Country Range Chilli Powder

1 tbsp Country Range Salt, plus more as needed

1/2 tsp Country Range Ground Cumin

1/4 tsp Country Range Ground Cinnamon

1 x 2 x 1/2kg boneless or bone-in pork shoulder

2 cups Country Range Barbecue Sauce (optional)


  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth.
  2. Combine the sugar, chilli powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic, add the peeled and sliced apples and black eyed peas, cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  3. Remove the pork from the oven on to a cutting board. Drain over a sieve into a medium heatproof bowl.
  4. Pour the onion, beans and apple mixture from the slow cooker through the strainer and return the solids to earthenware dish . Set the strained liquid aside.
  5. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine.
  6. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened.
  7. Taste and season with salt as needed. Place onto a bun with the apple and black eyed beans and serve.
cottage pie dysphagia recipe
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1tbsp Vegetable oil
1 Onion, chopped
1 Clove garlic, crushed
575g Minced beef
100g Peas
100g Carrots, small diced
200ml Made up Bisto Beef Gravy granules
45g Smash
200ml Boiling water
250g Sweet potato, cooked and pureed
15g Butter


  1. Heat oil and fry onion and garlic for 2 – 3 minutes or until soft.
  2. Add meat and cook for 5 minutes or until tender, stirring occasionally.
  3. Add the carrots and Bisto, cover and simmer for 20 minutes. Add peas towards the end of cooking so they retain colour. Check the seasoning. Blend to a smooth purée.
  4. Meanwhile make up the Smash as per pack instructions, add the butter and the sweet potato and stir well to blend.
  5. Divide the meat mixture between the moulds and top with the potato mixture.
  6. Chill and then freeze the moulds.
  7. To serve, remove the moulds and regenerate cottage pie to core temperature.
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1 cup Country Range Oat Flakes

1 cup Country Range Desiccated Coconut

1/2 cup wheatgerm

1/2 cup Country Range Sesame Seeds

1/2 cup Country Range Sunflower Seeds

1/2 cup pumpkin seeds (pepitas)

1 cup Country Range Sultanas

125g Country Range Butter

1/2 cup Country Range Clear Honey

1/3 cup brown sugar


  1. Grease and line a 3cm deep, 16cm x 28cm (base) baking tray with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over a medium heat , stirring for 8 -10 minutes or until golden. Transfer to a bowl. Set aside to cool. stir in sultanas.
  2. Cook butter, honey and sugar in a small saucepan over medium heat, stirring for 3 to 4 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.
  3. Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in foil-lined airtight container for up to 7 days.
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2 tbsp. Country Range Vegetable Oil

Squeeze of lemon juice

125ml Country Range Maple and Agave Syrup

2 tbsp. Country Range Clear Honey

1 Country Range Vanilla Pod

300g Country Range Oat Flakes

50g Country Range Sunflower Seeds

4 tbsp. Country Range Sesame Seeds

50g pumpkin seeds

100g Country Range Flaked Almonds

100g Country Range Freeze Dried berries (e.g. Raspberries, Cranberries, Blackberries), dried Apricots, Sultanas, Raisins

50g Country Range Desiccated Coconut



  1. Heat oven to 150°C/fan 130°C/Gas Mark 2.
  2. Mix the oil, maple syrup, honey and vanilla pod seeds in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
  3. Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, then mix in the coconut and dried fruit and bake for 10-15 minutes more.
  4. Remove and scrape onto a flat tray to cool.
  5. Serve with yoghurt and stewed fruits as in the picture. The granola can be stored in an airtight container for up to a month.
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  • 280 g Bananas
  • 150 g Bird's Ready to Use Custard


  1. Purée the bananas and custard.
  2. Follow method above but add 2 scoops of Thick and Easy.
  3. Divide between two clear serving dishes.
salmon and cream cheese sandwich dysphagia recipe
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300g Bread (using McDougalls Bread & Roll mix) – crusts removed
900ml Full fat milk
25g Vegi gel
1 x 212g Tinned salmon (drained)
250g Full fat cream cheese
2 scoops Thick & Easy


  1. Heat the milk to 90°c with the bread and blend to a smooth purée. Add the vegi gel and cook out for 2 minutes. Immediately pour the mixture onto a tray lined with cling film. Smooth out the mixture and set on the tray.
  2. Drain the salmon and combine with the cream cheese and blend to a smooth purée. Taste and season as needed. Add the Thick & Easy and set aside for 5 minutes to rehydrate. Add salt and pepper to taste.
  3. When the mix has thickened, transfer to a piping bag. When the bread mix is cold, pipe the salmon mixture over half of the bread sheet. Fold the naked side over and cut into 15 finger sandwiches or triangles.
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splash of olive oil

200g cooked Country Range frozen cooked chicken breast

10g mange tout, finely chopped

10g red, green and yellow peppers, finely chopped

10g tender broccoli

5g water chestnuts

1 tbsp Dark or Light Country Range Soy Sauce

Country Range salt and pepper


  1. Fully defrost the chicken breast then slice into strips.
  2. Place splash of oil into a wok then add all the chicken and vegetables and cook until chicken reaches 72°C.
  3. Add soy sauce and season.
  4. Serve with Country Range Easy Cook Long Grain Rice
  • 10 minutes
  • 1
  • Main
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1 frozen steam cooked Country Range chicken breast fillet, split in half

1 whole egg, beaten

50g Country Range Golden Breadcrumbs

50g Country Range Plain Flour, seasoned

Splash of Country Range Extra Virgin Olive Oil

75g Country Range Butter

1 tsp Country Range capers

2 tbsp of Country Range White Cooking Wine

1tsp Country Range White Wine Vinegar

1 tsp Country Range Wholegrain Mustard

Splash of double cream


  1. Fully defrost the cooked chicken breast then split in half by placing between two sheets of cling film and lightly battening it out until thin.
  2. Toss in flour and then into the beaten egg, coat in breadcrumbs both sides and leave to one side.
  3. Place splash of oil into a hot frying pan, place the coated chicken and seal until golden brown on both sides. When golden, place 25g of butter on top.
  4. Place into a hot oven (165°C) for 10 minutes to ensure the breadcrumb coating is cooked all the way through and is crispy and golden.
  5. To make the sauce add the white wine vinegar into a small pan and bring to the boil, reduce by half, add splash of cream and then whisk in the remaining butter on a gentle heat. Add the capers and warm, then add the mustard and season.
  6. Remove chicken from the oven drain onto Country Range blue roll. Place onto a plate and serve the sauce around, serve straight away.
  7. Tip: You can add a little pesto around the plate for extra flavour and colour if you wish to.
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For the pastry:

115g Country Range Plain Flour

55g Country Range Unsalted Butter, cooled and sliced

25g icing sugar, sifted

1 egg yolk

For the filling and topping:

75g dark chocolate (at least 70% cocoa)

30g Country Range Unsalted Butter

115g light brown sugar

1/4 tsp salt

2 eggs

40g Country Range Plain Flour

Country Range Pink and White Marshmallows


  1. Sift the flour into the mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
  2. Lightly beat the egg yolk with 1 tbsp cold water. Add the flour mixture and mix in with a round-bladed knife. Gather together to make a soft dough.
  3. Wrap in cling film and chill for at least 30 minutes before rolling out.
  4. Roll out and line with 12 individual tartlet cases and blind bake for about 15-20 minutes.
  5. Next, prepare the filling. Melt the chocolate and butter together, either over a pan of simmering water or in the microwave on medium power. Allow to cool slightly.
  6. 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.
  7. Tap the tin to get rid of any excess air. Sift in the flour and stir well. Spoon into pastry cases and bake for around 20 minutes, until the brownies are cooked but not firm.
  8. Cover with marshmallows and brown with either a blow torch or under a grill.
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150g egg whites

100g caster sugar

180g Country Range Ground Almonds

270g icing sugar

Country Range Freeze Dried Fruit (Strawberry Slices, Whole Raspberries, Whole Blackberries, Whole Blueberries)

Fruit buttercream


  1. Line baking sheets with greaseproof paper.
  2. Whisk the egg whites to glossy firm peaks, adding caster sugar a little at a time. Add food colouring at this point if you wish to colour them.
  3. Sift the almonds with the icing sugar and discard any coarse pieces. Combine the two well.
  4. Incorporate the egg whites into the dry ingredients using a large spatula. Work the mixture with a plastic scraper, press down well going back and forward to press out the oxygen from the whites. Do this for no more than 5 minutes until you have a smooth mixture.
  5. The result should form a soft mixture that forms a ribbon on the scraper. Transfer to a piping bag and pipe onto sheets, about 3cm diameter for medium ones. Leave a good space between as they do spread.
  6. Crush the dried fruit pieces and sprinkle on top then leave to set for about 30 minutes. When they are hard to touch, they are ready to go into the oven.
  7. Whilst setting, pre-heat the oven to 160°C (fan oven). Bake the macaroons in the centre of the oven, 1 tray at a time, for 10-12 minutes.
  8. Test after 8 minutes. Touch the top of the macaroon and gently move your finger side to side. If there is a wobble, cook for a further 3-4 minutes until firm.
  9. Leave on the tray to cool then remove with a palette knife.
  10. Make a buttercream filling with fresh fruit and fill the macaroons.
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Chocolate Cake

Chocolate Buttercream

Waffle-style Ice Cream Cones

Country Range Chocolate Chunks (milk and white)

Country Range Assorted Sugar Strands

Country Range Mixed Chocolate Coated Beans


  1. Crumble the cake up and mix with some buttercream until it's a dough consistency.