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1 batch of vanilla cupcakes

vanilla buttercream

Country Range White Marshmallows

fondant icing


  1. Cover the cupcakes with a layer of buttercream, quite thickly, and arrange the marshmallows on the top to look like a 'fleece'.
  2. Make a sheep face from the fondant icing and stick onto the buttercream.
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Country Range Chocolate Drops (dark, milk or white)

Country Range Fudge Pieces

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

Country Range Silver Balls

Country Range Assorted Sugar Strands


  1. Temper some chocolate (flavour of choice).
  2. Spoon onto greaseproof paper and turn a lollypop stick until covered. Leave in the chocolate.
  3. Sprinkle with fudge pieces, dried fruit, silver balls, sprinkles or any other decorations of your choice and allow to set.
  4. Peel carefully from the greaseproof paper and enjoy!
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250g Country Range Butter, softened

140g caster sugar

1 egg yolk

2 tsp vanilla extract

300g Country Range Plain Flour

food colourings

Country Range Mini Mixed Chocolate Coated Beans


  1. Mix the softened butter and caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine.
  2. Sift over 300g plain flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix, then press the dough together.
  3. Divide into 5 and colour each batch. Form into sausage shapes and roll out to have a stripy effect dough.
  4. For each cookie, cut out 3 donkey pinata shapes, cut the legs off one and cut a hole in the 'tummy' and bake at 180°C (fan oven) for 12-14 minutes.
  5. Once cooled, use some royal icing as a glue to stick the hollowed out cookie onto one.
  6. Fill the gap with the milk chocolate beans and then stick the top pinata onto the top with royal icing to create a filled centre cookie.
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225g Country Range Unsalted Butter, at room temperature

200g granulated sugar

215g light brown sugar

2 eggs

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


  1. Pre-heat oven to 180°C and lightly grease two baking trays.
  2. Add the butter and sugars to a large bowl and beat until creamy, light and fluffy.
  3. Add one egg, then beat until well incorporated. Add the second egg and vanilla extract and beat until they are also well incorporated.
  4. In a separate bowl, add the flour, cocoa powder, baking soda and the salt and mix until everything is combined.
  5. 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.
  6. Add half the chocolate chunks to the cookie dough and stir until they are evenly distributed.
  7. 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.
  8. 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.
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145g dark chocolate (at least 70% cocoa)

60g Country Range Unsalted Butter

225g light brown sugar

1/2 tsp salt

3 large eggs

80g Country Range Plain Flour

100g Country Range Mixed Chocolate Chunks

50g Country Range Pink and White Marshmallows

50g Country Range Chocolate Coated Rice Balls


  1. Pre-heat the oven to 150°C. Grease and line a loaf tin.
  2. Melt the chocolate and butter together, either over a pan of simmering water or in the microwave on medium power, allow to cool slightly.
  3. 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.
  4. Sift in the flour and stir well, then stir in most of the chocolate chunks, marshmallows and chocolate coated rice balls.
  5. Pour the mix into the prepared loaf tin and scatter the remaining chocolate chunks, marshmallows and rice balls over the top before baking.
  6. 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!
  7. Leave to cool in the tin until completely cold, then turn out and cut into squares.
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400g Country Range Dark or Milk Chocolate Chunks

397g can condensed milk

25g Country Range Butter

100g icing sugar

100g Country Range Orange Fruit Pieces


  1. Place the chocolate chunks in a non-stick saucepan with the condensed milk and butter. Melt the ingredients gently over a low heat, stirring occasionally until smooth and silky.
  2. Sieve in the icing sugar and mix everything together thoroughly.
  3. Add in the orange pieces, mixing well so they are evenly distributed.
  4. Press the fudge into the tin and smooth over the top with the back of a spoon.
  5. Chill in the fridge for 1 hour until set, cut into squares. Store in an airtight container in the fridge for up to 2 weeks.
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For the doughnuts:

2 x 7g sachets dried active baking yeast

60ml warm water (45°C)

355ml lukewarm milk

100g caster sugar

1 tsp salt

2 eggs

75g Country Range Butter

625g Country Range Plain Flour

1 ltr Country Range Vegetable Oil, for frying

For the chocolate glaze:

115g Country Range Butter

60ml warm milk

1 tbsp golden syrup

2 tsp vanilla extract

115g dark chocolate (at least 70% cocoa), finely chopped

250g icing sugar

Country Range Chocolate Vermicelli


  1. Sprinkle the yeast over warm water and leave to stand for 5 minutes, or until foamy.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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100g biscuits

250g cream cheese

250g Greek yoghurt

1 tbsp icing sugar

1 tsp vanilla extract

100g fresh strawberries, sliced


  1. Put the biscuits into a plastic bag and bash them into small pieces using a rolling pin. Put to one side.
  2. Combine the cream cheese, yoghurt, icing sugar and vanilla essence and stir until creamy and smooth.
  3. Put a layer of biscuit, a layer of yoghurt mixture and a layer of strawberries into each dessert glass. Continue adding layers until the glass is filled. The top layer should be strawberries.
  4. Note: strawberries can be replaced with other such fruit as raspberries, blueberries or bananas. The desserts can be served immediately or chilled in the fridge until ready to eat.
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450g blackcurrants (stripped from stalks)

450g raspberries (hulled)

450g strawberries (hulled and halved if large)

50ml water

1kg sugar

3 tbsp fresh squeezed lemon juice


  1. First place your jam jars in a preheated oven (130°C for 15 minutes to sterilise the jars).
  2. Secondly, make sure you have weighed all your ingredients and your equipment and utensils are ready.
  3. 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.
  4. Add the strawberries and raspberries (take care not to squash the raspberries when stirring) and simmer for a further 10 minutes.
  5. 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.
  6. Add the lemon juice and bring to a rolling boil, your jam should be ready in three minutes.
  7. 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.
  8. 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.
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800g various beetroots

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


  1. 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.
  2. 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.
  3. 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.
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300g rhubarb

100g caster sugar

1 Country Range Vanilla Pod

300g Country Range RTU Custard (buy it, don’t make it!)

100g advocaat

1 Country Range Leaf Gelatine

Hendricks gin (enough to do the job)

strawberries, to garnish



  1. 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.
  2. 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.
  3. 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.
  4. By now the rhubarb will be nice and soft and can be strained through a fine sieve and cooled.
  5. Once the custard is set spoon the rhubarb into the glass and smother with Hendricks gin - or whatever you prefer.
  6. Decorate with a strawberry, raspberry or blueberry and serve with a straw and teaspoon.
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Quinoa (white, red or black)

ripe avocado

cooked puy lentils


spring onion

broad beans

pumpkin seeds

fresh mint


feta cubes

sugar snap peas


For the dressing:

creme fraiche

fresh mint

fresh lemon juice



  1. 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.
  2. 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.
  3. Broad beans (or peas or soya beans etc) cook in boiling water until tender.
  4. Chop the spring onion, cucumber and mint and add to a large bowl.
  5. You can leave the sugar snap peas whole or chop them in half and add to the bowl.
  6. Cube the feta and add to the other ingredients.
  7. Toss in a handful of pumpkin seeds and rocket.
  8. Peel and cube the avocado, or for a more rustic texture, use a teaspoon to spoon little mouthfuls into the bowl.
  9. 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.
  10. Serve whilst warm with fresh mint to garnish and a drizzle of your dressing on top. This is lovely with a home-made quiche.
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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

200ml water

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


  1. 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.
  2. For the masala, blend the onions in a mini food processor to a paste, adding a splash of water if needed.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in the ground black cardamom, scatter with raisins and serve.
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350ml double cream

juice and zest of 4 limes

220g sugar

handful of raspberries

handful of crushed pistachios

4 fresh chillies, seeded and thinly sliced (2 if you want it milder)


  1. Combine the cream with the juice and zest of four limes and add 120g of sugar.
  2. Bring to the boil, then turn down to simmer for five minutes until the sugar has dissolved. Strain the liquid through a sieve into four wide glasses. Allow it to set overnight.
  3. To make the chilli syrup, combine the rest of the sugar with 100ml of water and squeeze in a bit of lime.
  4. Heat the water slowly until the sugar dissolves and add the chillies. Allow it to cool.
  5. To serve, pour a few drops of syrup over each of the lime possets.
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4 herrings, scaled, gutted and filleted

100g creme fraiche

50g Sevruga caviar

300ml white wine vinegar

50ml Pedro Ximenez sherry

450ml water

300ml caster sugar

2 bay leaves

7 allspice berries, crushed

7 black peppercorns, crushed

4 shallots, sliced into rounds

300g new potatoes, peeled and sliced

1 bunch of chives, finely chopped

4 tbsp vinaigrette

1 punnet of purple shiso cress


  1. Place the herrings skin side down on a small metal tray with greaseproof paper on it.
  2. Bring the water, sugar and Pedor Ximenez sherry to the boil with the allspice, peppercorns and bay leaves.
  3. Take the shallots and scatter over the herrings and then gently pour the boiling pickling liquid over the herrings.
  4. Cling film the tray tightly and leave for one hour.
  5. Take the potatoes and toss in a bowl with vinaigrette and chives. Place these on a plate in a line, then the shiso, shallots and herrings on top. To finish, add a quenelle of creme fraiche and caviar.
  • 10 minutes
  • 4
  • Main
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100g risotto rice

1 shallot, finely chopped

1/2 litre Country Range Vegtetable Stock (Bouillon, made up)

1 dsp mint, chopped

2 dsps creme fraiche

2 dsps grated parmesan

50g Country Range Fancy Peas

1 tsp Country Range Garlic Puree

salt and pepper


  1. Place the shallots and garlic into a steaming tray with the lid on and steam for 100°C for 1 minute.
  2. Remove the lid and add the rice and stock and steam at 90°C for 10 minutes.
  3. Remove from the steamer and add the peas and the rest of the ingredients.
  4. Stir these on a gentle heat until the cheese melts and the peas warm through. Check seasoning and serve.
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2 each Brioche, Ciabbata or Sourdough rolls

2 tsp clarified butter

pinch of Kosher/Sea Salt on each roll

30 Nova Scotia lobster meat, butter poached, medium diced

1 tsp cooked bacon, small diced

1 tsp scallions

pinch of Black Salt on each roll

170g Lager and Cheddar Fondue (see Samuel Adams and Aged Cheddar Fondue recipe)


  1. Brush 2 brioche or ciabatta with clarified butter.
  2. Season with kosher/sea salt and black salt and place in a 175°F oven.
  3. Heat for 3-5 minutes.
  4. Heat egg dish under the salamander or broiler until hot.
  5. Add 170g of the heated cheese fondue to the dish.
  6. Top with lobster meat, bacon and scallions in the centre.
  7. On the rectangle plate, add the two heated rolls to one end of the plate.
  8. Place heated fondue on a white napkin at the other end of the plate.
  9. Serve while hot.
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4 tbsp whole salted butter

4 tbsp spanish onion, small diced

60g flour

170g Samuel Adams Boston Lager Beer

2 cups milk, heated

280g aged yellow cheddar cheese, shredded

2 tbsp whole grain mustard

to taste: Kosher/Sea Salt and black pepper


  1. In a saucepan, melt whole butter and add onions.
  2. Cook onions until translucent.
  3. Whisk in flour and mix until mixture turns blond.
  4. Add milk and continue to whisk until incorporated well.
  5. Simmer, stirring for about 10 minutes or until the sauce thickens.
  6. Remove from the heat and whisk in the beer, cheddar cheese and mustard.
  7. Season with salt and pepper.
  8. Check/adjust seasoning and consistency if necessary.
  9. Hold hot for service.