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Ingredients

Rolled oats
Mixed nuts
Seeds
Fresh or dried fruits such as figs, raspberries and blueberries
Natural yoghurt

Method

  1. Create your own crunchy breakfast mix with some of the ingredients.
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Ingredients

 

Cream cheese
Smashed avocado
Crispy pancetta
Sprinkle of dill and cracked black pepper

Method

  1. Slice and serve a bagel of your choice, top with a range of ingredients.
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Ingredients

Sliced avocado
Scrambled eggs
Toasted brioche
Field mushrooms
Chipolata sausage
Crispy bacon
Beans
Vine tomatoes
Halloumi
Hash Browns

Method

  1. Simple! Load your board with as many breakfast items as you like...
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Ingredients

Venison
4 x 150g venison loin portions
1 tbsp olive oil
50g unsalted butter
Garlic, thyme, bay leaf, salt and pepper

Venison sauce
5kg venison bones, chopped small
500g mire poix
500g button mushrooms, sliced
Garlic, thyme, bay leaf
1 cinnamon stick
5 juniper berries
3 zest of orange
1/2 jar          redcurrant jelly
1 btlp Port
1/2 btl          Armagnac
5ltr chicken stock
250ml glace de viande
100ml olive oil

Confit cabbage
1 Savoy cabbage
1 onion
1 carrot
1 clove garlic (crushed)
50ml duck fat
Thyme, bay leaf
Salt and pepper

Pumpkin puree
1 butternut squash
50g unsalted butter (diced)

Braised chestnuts
100g shallots (peeled and sliced)
1 celery head (small dice)
1 sprig of thyme
1 bay leaf
1 clove garlic
500ml chicken stock
50g unsalted butter
50ml olive oil
12 chestnuts

Poached blackberries
12 blackberries
200ml stock syrup
100ml Crème de Mure

To finish
1 tbsp pumpkin seed oil
2 tbsp roasted pumpkin seeds
Maldon sea salt

Method

  1. Roast venison bones in a hot pan with olive oil. When the venison bones are caramelized and roasted all over remove from pan. In the same pan add mire poix, button mushrooms, aromats, cinnamon stick, juniper berries and orange zest and begin to caramelise.
  2. Once caramelised, add venison bones back in the pan. De-glaze with Armagnac and Port and then add reducrrant jelly, chicken stock and glace de viande.
  3. Bring to the boil and simmer for two hours, skimming consistently. After two hours, pass through muslin cloth into a clean pan and reduce fast until reached required consistency.
  4. For the confit cabbage: Peel and cut into small dice onion and carrot, and cut the cabbage into four, remove outer leaves and coarse inner stalk then finely shred leaves. Blanch and refresh cabbage in salted water. In a pan sweat onion, carrot and garlic in duck fat with aromats, add the cabbage and season, continue to cook. Once cooked check seasoning and adjust.
  5. For the pumpkin puree: Cut butternut squash into four and remove seeds. Wrap in tinfoil and roast in oven for one hour at 200°C. Remove tinfoil, scoop out flesh of butternut and discard skin. Place in blender and puree until silky smooth adding diced butter.
  6. For the braised chestnuts: In a pan sweat the shallots, garlic, thyme and bay leaf with olive oil. Add chicken stock and celery, and simmer gently for 30 minutes. Pass the celery stock through fine chinois into clean pan then add chestnuts, butter and reduce stock so it glazes the chestnuts.
  7. For the poached blackberries: Add stock syrup and Crème de Mure together, bring to the boil then remove from heat. Add blackberries and leave to poach.
  8. To complete: Season venison loin with salt and pepper. Heat sauté pan, add olive oil and brown venison, turning it until evenly caramelized. Add butter gradually, allow to foam then add armots and then spoon over venison. This should take 5 minutes. Transfer the venison to a warm plate and allow to rest. Re-heat confit cabbage, pumpkin puree, poach blackberries and glaze chestnuts. Spoon and swipe pumpkin puree on each serving plate. Randomly place braised chestnuts and poached blackberries , spoon confit cabbage into round pastry cutter and remove the cutter. Place venison on top of confit cabbage. Re-heat venison sauce, pass through small strainer and sauce over and around venison, season venison with Maldon, garnish with pumpkin oil and roasted pumpkin seeds, serve.
  • 15-20 Minutes
  • 4
  • Main
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Ingredients

  • 2 Nests Country Range Medium Egg Noodles
  • 1 tbsp Country Range Rapeseed Oil
  • 350 g Sirloin Steak (sliced)
  • 0.5 tsp Country Range Crushed Chilles
  • 1 Clove Garlic (minced)
  • 2 tbsp Country Range Dark Soy Sauce
  • 6 Spring Onions (sliced)
  • 2 tsp Ginger puree
  • 1 cup Country Range Frozen Broccoli
  • 1 cup Country Range Frozen Cauliflower
  • 1 cup Country Range Frozen Sliced Beans
  • 1 cup Country Range Frozen Sweetcorn
  • 1 bunch Coriander
  • 4 wedge Lime
  • 2 ml Lime Juice
  • Salt
  • Pepper

Method

  1. Cook the noodles in salted boiling water
  2. Drain the noodles and toss them with a little oil in a bowl
  3. Heat the rapeseed oil in a wok and add the steak pieces
  4. Cook over a high heat until coloured
  5. Add the sliced spring onions, ginger and chilli and fry for a further 30 seconds
  6. Add the frozen Broccoli, Cauliflower, Sliced Beans and Sweetcorn
  7. Fry everything for 5 minutes or until the vegetables are cooked through
  8. Add the soy sauce, sesame oil and cooked noodles and stir through
  9. Season with salt and pepper
  10. Serve in a bowl and garnish with chopped coriander, a squeeze of lime and a lime wedge
  • 20 minutes
  • 2 portions
  • Starter
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Ingredients

  • 400 ml Country Range Cocomut Milk
  • 2 tbsp Country Range Korma Curry Sauce
  • 1/4 Cauliflower
  • 1 tsp Garlic Puree
  • 1 inch Fresh Ginger
  • 1 tsp Turmeric
  • 1 tbsp Cooked Quinoa
  • 1 tbsp Country Range Olive-Pomace Oil
  • Small Bunch Fresh Corriander

Method

  1. Fry off the ginger and garlic in a frying pan with a little oil
  2. Add the Korma sauce and Turmeric
  3. Add the Coconut Milk and bring to the boil
  4. Cut the Cauliflower in to florets and char grill on a griddle pan for a couple of minutes
  5. Pour the soup in to a bowl and top with the Cauliflower
  6. Sprinkle the cooked Quinoa and Corriander Leaves
  7. Add a squeeze of fresh lime juice and serve
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Ingredients

Sponge
65g walnut halves
225g softened butter, cubed, plus extra for greasing
225g caster sugar
4 medium eggs
225g self-raising flour
1 tsp baking powder
2 tbsp Camp chicory and coffee essence

Icing
150g softened butter, cubed
4 tsp Camp chicory and coffee essence 300g icing sugar, sifted
12 walnut halves

Method

  1. Preheat the oven to 190°C/Gas 5. Butter two 20cm loose-based sandwich tins and line the bases with discs of baking parchment. Put the walnut halves in a food processor and blitz them into fairly fine crumbs, but don’t worry if there are a few larger pieces remaining. Tip the walnuts into a bowl.
  2. Put the butter, sugar, eggs, flour, baking powder and coffee essence in a food processor and blend on the pulse setting until well combined and creamy. You may need to remove the lid once or twice and push the mixture down with a rubber spatula. Take care not to process for too long or you will end up with a heavy sponge. Add the blitzed walnuts to the batter and mix until just combined. If you don’t have a food processor, finely chop the nuts, tip all the ingredients into a large mixing bowl, then beat like hell!
  3. Spoon the mixture evenly into the greased and lined tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes or until the sponge is well risen and just beginning to shrink back from the sides of the tin.
  4. Remove the tins from the oven and leave to cool for 5 minutes before running a knife around the edge of the cakes and turning them out onto a wire rack. Peel off the baking parchment and leave to cool completely.
  5. To make the icing, put the butter in a food processor, or mixing bowl, then add the icing sugar and coffee essence. Blend until the icing is smooth and creamy. Add a little more coffee essence to taste if you like.
  6. Place one of the sponges on a plate or cake stand and spread with half the coffee icing. Add the second sponge and spread the remaining icing over the top. Use the back of a spoon or a rubber spatula to create soft swirls and peaks. Decorate with the walnut halves. Leave to stand for at least an hour before serving if possible to allow the icing to become a little firmer.
  • 40 minutes
  • 4
  • Main
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Ingredients

  • 4 x Pork Steak
  • 10 oz Country Range Solid Pack Apples
  • 5 oz Country Range Chopped Dates
  • 2 oz Demerara Sugar
  • 1 Bottle Sams Cider
  • 1 x Country Range Cinnamon Stick
  • 5 oz Devon Blue Cheese
  • 2 tbsp Cooking Brandy
  • 5 tbsp Double Cream
  • 0.5 tsp Country Range Vegetable Stock Paste

Method

  1. Soak dates in a quarter of a bottle of Cider
  2. Poor rest of cider in to saucepan, add demerara sugar and add half a cinnamon stick
  3. Bring pan to the boil and the let simmer for 5 minutes
  4. Add chopped apples to pan and simmer until dates and apples are soft and mixture thickens
  5. Pan fry the pork steaks in a hot pan (fat side down) until golden brown and then seal the sides of the steak
  6. Place steaks on a baking tray and put in a pre-heated oven (180 °c) for 15-20 minutes
  7. Add brandy, stock paste and double cream to frying pan and simmer until thickened
  8. Remove steaks and rest for 5 minutes
  9. Crumble blue cheese on top of steaks and melt under grill
  10. Spoon the apple compote on to a plate, place the steak on top and add the brandy sauce around steak
  • 15 Minutes
  • 2 Portions
  • Main, Starter
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Ingredients

  • 2 Single Country Range Frozen Ciabatta
  • 1 Ball Mozarella Cheese
  • 1 Pack Serrano Ham
  • 1 Large Avocado
  • 6 Single Plum Tomatoes
  • 1 Pack Fresh Basil
  • 50 g Country Range Butter

Method

  1. Bake 2 Ciabatta rolls at 220°C/180°C Fan/Gas Mark 6 for 8-10 minutes and leave to cool
  2. Melt butter in pan
  3. Cut Ciabatta horizontally and brush melted butter on cut edge of both slices
  4. Place 2 x slices of Serrano ham on bottom slices
  5. Remove stone and skin from Avocado and slice flesh in to 5mm thick pieces and place on top of ham
  6. Rip Mozarella ball in to small chucks and place on top of Avocado
  7. Cut Plum Tomatoes in to quarters and place on top of the Mozarella
  8. Pull Basil leaves from stalks and position across top of sandwich
  9. Season with Cracked Black Pepper
  10. Add top slice of Ciabatta and serve with a side salad of your choice
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Ingredients

300g Rib of beef
Sea salt
4 x Heritage carrots
10g Thyme
Garlic, 1 clove
100g Puy lentils
50g Celeriac
1 x Shallot
5g Parsley
5g Chives
5g Knorr beef stock
100ml Red wine
20g Watercress

Method

  1. Remove excess fat from rib and render down in pan, use this fat to cook the heritage carrots, add a little water, thyme and garlic and cook 15-20 minutes over low heat until tender.
  2. Boil lentils in salted water 12-15 minutes until just cooked, drain and refresh in cold water.
  3. Dice the celeriac and shallot and sweat off in butter, add the cooked Puy lentils, stew for a few minutes before finishing with some butter and soft herbs.
  4. Seal the beef on all sides in hot pan, until well coloured all over. Transfer to oven 180°C for five minutes.
  5. Remove and rest for further five. Carve and serve. Assemble all ingredients on plate and finish with fresh watercress.
  • 90 minutes
  • 8-12 Portions
  • Dessert
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Ingredients

  • 1.6 kg Country Range Oat Flakes
  • 700 g Country Range Cooking & Baking (Block)
  • 700 g Country Range Butter
  • 700 g Demerara Sugar
  • 700 g Golden Syrup
  • 1 kg Country Range Mixed Dried Fruit
  • 250 g Country Range Pine Nuts
  • 250 g Country Range White Chocolate Drops
  • 250 g Country Range Dark Chocolate Drops

Method

  1. Melt margarine, butter, sugar and syrup together in a pan
  2. Mix oats, dried fruit and pine nuts together in a bowl
  3. Add fruit and nut mixture to pan
  4. Divide the mixture into a shallow gastro tin (25mm deep), not greased or lined
  5. Bake at 155 degrees for 20 minutes (do not preheat oven)
  6. Portion up as soon as it comes out
  7. Leave to cool for 1 hour
  8. Melt the white and dark chocolate separately and put each into a piping bag
  9. Drizzle over the flapjack
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Ingredients

60g chopped celery with leaves
60g chopped green pepper
1 tablespoon finely chopped garlic
2 (400g) cans diced tomatoes
1 (170g) can tomato paste
75 ml red wine vinegar
3 tablespoons molasses
2 lemon slices
2-3 tablespoons TABASCO® Chipotle Sauce
2 teaspoons dry mustard
1 bay leaf
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

Method

  1. Melt butter in large, heavy non-aluminum saucepan over medium heat. Add onion, celery, green pepper and garlic and cook 6 to 7 minutes or until tender, stirring frequently.
  2. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes or until sauce is thickened, stirring occasionally.
  3. Remove sauce from heat and discard lemon slices and bay leaf. Process in food processor or blender until smooth.
  4. Refrigerate up to 2 weeks. Use sauce on chicken, ribs, frankfurters, or hamburgers during grilling, broiling or baking.
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Ingredients

1 lime
Small plate of coarse kosher salt
1/2 tablespoon TABASCO® Sauce
20ml fresh lime juice
90ml tomato juice
1 teaspoon Worcestershire sauce, or to taste
1 (350ml) Mexican beer
Salt to taste

Method

  1. Cut lime in half and rub half around rim of a 475-ml beer mug to moisten; dip rim lightly in salt.
  2. Over ice, pour in the TABASCO® Sauce, fresh lime juice, tomato juice and Worcestershire Sauce.
  3. Fill mug with beer and stir just enough to combine well.
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Ingredients

Meat
750g lean ground beef
1 tablespoons TABASCO® Chipotle Sauce
1 teaspoon salt

Tartar Sauce
300g tartar sauce
2 tablespoons TABASCO® Sauce

Spiked Ketchup
300g ketchup
1 tablespoon TABASCO® Sauce
6 burger buns
6 slices pepper jack cheese
12 fried beer battered onion rings
6 large iceberg lettuce leaves
12 large tomato slices

Method

  1. Combine ground beef, TABASCO® Chipotle Sauce and salt and mix well; shape into 6 patties.
  2. In a bowl mix together the tartar sauce and TABASCO® Sauce and set aside. In another bowl mix together the ketchup and TABASCO® Sauce and set aside.
  3. Grill the hamburger patties until the desired doneness. Place onto the toasted bun base and top with pepper jack cheese, 2 onion rings, TABASCO® Spiked Ketchup, 2 slices of tomato and lettuce.
  4. Spread the TABASCO® Tartar Sauce on bun crown and place on top of the burger. Serve with fries and coleslaw.
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Ingredients

3 medium avocados, halved and pitted (about 625g)
3 tablespoons fresh lime juice
1 (57 ml) bottle TABASCO® Green Sauce
15g chopped fresh cilantro
2 tablespoons finely chopped onion
1 clove garlic, finely chopped
3 medium plum tomatoes, diced (about 250g)
Salt to taste

Method

  1. Scoop avocado pulp from shells into a medium bowl and mash with a fork, leaving some chunks.
  2. Gently stir in fresh lime juice, TABASCO® Green Sauce, cilantro, onion, garlic, tomatoes and salt.
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Ingredients

1ltr tomato juice
250ml vodka
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh lime juice
1/2 tablespoon fresh lemon juice
1 teaspoon TABASCO® Sauce
Lime slices, celery stalks, lemon slices, pickles or olives for garnish

Method

  1. Combine tomato juice, vodka, Worcestershire sauce, fresh lime juice, fresh lemon juice and TABASCO® Sauce in a 2-liter pitcher; stir well.
  2. Serve over ice. Garnish glasses with lime wedge with a celery stalk, lemon wedge with olives or lime wedge with a dill pickle.
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Ingredients

30ml olive oil
1 onion, peeled and finely chopped
2 sticks of celery finely diced
1 carrot, peeled and finely diced
3 cloves garlic, peeled and crushed
500g minced beef
400g tinned chopped tomatoes
10ml TABASCO® Sauce
400ml beef stock
100ml red wine (Optional)
1 tsp mixed dried herbs
1 pinch nutmeg
1 tsp dried basil
50g tomato paste
salt and pepper

Method

  1. Heat the oil in a pan, add the onion, celery and carrot and cook until soft. Stir in the garlic and add the ground beef and cook until the meat is browned.
  2. Add the chopped tomatoes, TABASCO® Sauce, stock, wine (or additional stock instead), herbs, nutmeg and basil and simmer on a low heat for 30 minutes with a lid on.
  3. Add the tomato paste and simmer for a further 30 minutes.
  4. Season with salt and pepper to taste. Use to make lasagne or serve with spaghetti.
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Ingredients

2 tablespoons vegetable oil
225g Andouille or other smoked sausage, cut into 1-cm thick slices
50g sliced celery
150g chopped onion
125g chopped green pepper
1 teaspoon finely chopped garlic
400ml chicken stock
125g diced tomatoes
1 bay leaf
1 teaspoon TABASCO® Sauce
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme
1/8 teaspoon ground allspice
135g uncooked rice
225g raw shrimp, peeled, deveined and cut in half lengthwise
Salt to taste

Method

  1. Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper and garlic.
  2. Cook for 5 minutes or until vegetables are tender, stirring frequently. Stir in stock, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice.
  3. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes.
  4. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand, covered, 10 minutes. Remove bay leaf before serving.