• 4 hrs 30 mins
  • 30-40
  • Dessert
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Ingredients

500g Country Range Currants
350g Country Range Sultanas
175g Country Range Raisins
350g Country Range Glacé Cherries
2 oranges (rind only)
150ml sherry
250g Country Range Butter
250g dark brown sugar
5 eggs
75g Country Range Self Raising Flour
175g Country Range Plain Flour
75g Country Range Chopped Almonds, blanched
1 tbsp black treacle
1 ½ tsp Country Range Ground Mixed Spice

Method

  1. First, prepare the fruit - chop the raisins with a damp knife and quarter the cherries. Put all the fruit into a container, pour over the sherry and stir in the grated rind. Cover with a lid and leave to soak for 3 days, stirring daily.
  2. Pre-heat the oven to 150°C/300°F/Gas Mark 2. Place the butter, sugar, eggs, treacle and blanched almonds into a large bowl and beat well. Add the flours and spice and mix thoroughly. Stir in the sherry soaked fruit.
  3. Grease and line a 20cm square tin with greaseproof paper. Spoon the mixture into the tin and level out evenly.
  4. Bake slowly until cooked through (approx. 4 hours).
  5. Once cooled, soak with sherry weekly and store in an airtight container until Christmas.
  • 15 mins
  • 04-Jun
  • Starter
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Ingredients

2ltrs Country Range Vegetable Bouillon (made up)
800g fresh peas
50g cooked ham, cut into matchsticks
1 medium-sized onion, peeled and chopped
1 tsp Country Range Garlic Purée
75g Country Range Butter
splash of olive oil
salt and pepper to taste

Method

  1. Place a splash of olive oil into a hot pan. Add the butter and melt.
  2. Add the onion, leek and garlic purée and cook for 2-3 minutes until soft.
  3. Add the peas and stock and bring to the boil. Remove from the heat and blend until smooth.
  4. To serve, place the cooked ham into a bowl and pour over the hot pea soup. Decorate with pea shoots and serve.
  • 30 mins
  • 4
  • Starter
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Ingredients

2ltrs Country Range Chicken or Vegetable Bouillon (made up)
25g Country Range Plain Flour
75g Country Range Butter
500g celeriac, peeled and diced
500ml double cream
25g risotto rice
1 medium onion, peeled and chopped
1 medium leek, peeled and chopped
salt and pepper to taste

Method

  1. Place the butter into a large pan and melt. Add the onion, leek, salt and pepper and sweat for 4-5 minutes until the vegetables are soft and translucent.
  2. Add the celeriac and flour and mix for 3-4 minutes.
  3. Add the stock and bring to the boil. Then add the risotto rice and cook for 20-25 minutes on a gentle heat.
  4. Finally, add the double cream then remove from the heat. Blend until smooth in a liquidiser then return to the pan, heat and serve.
  • 30 mins
  • 4
  • Starter
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Ingredients

1kg mixed fish, approx. 50g pieces (sea bass, plaice, cod, sole, haddock, salmon, tuna)
6 cherry tomatoes
½ltr fish stock
½ltr shellfish stock
¼ltr Country Range White Cooking Wine
2 tsp Country Range Garlic Purée
6 fresh basil leaves
2 tbsp Country Range Chopped Tomatoes
½ lemon
4 carrots, peeled and finely chopped
½ leek, peeled and finely sliced
½ fennel bulb, finely chopped
2 Country Range Star Anise
good splash of olive oil
salt and pepper to taste

Method

  1. Pre-heat the oven to 170°C/325°F/Gas Mark 5.
  2. Place a splash of oil into a hot medium-sized saucepan. Fry the fennel, carrot and leek for 4-5 minutes until golden brown.
  3. Add the chopped tomatoes and white wine. Heat, then reduce by half. Add the stock, bring to the boil and reduce by half; this intensifies the flavour.
  4. Simmer for 15 minutes then add the garlic purée and star anise.
  5. Simmer for a further 10 minutes, remove from the heat and blend until smooth. Leave to one side.
  6. Place the fish onto a lightly greased tray, season and bake in the oven for 6-8 minutes. Remove from the oven and squeeze lemon juice over the fish.
  7. Place the fish sauce into a bowl with the fish on top. Rip the pieces of basil and decorate with halved tomatoes.
  8. Serve garnished with croutons topped with saffron garlic mayonnaise.
  • 20-25 mins
  • 4-6
  • Starter
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Ingredients

500g pumpkin, peeled and diced
1ltr Country Range Vegetable Bouillon (made up)
4 carrots, peeled and finely chopped
125g Country Range Butter
60g Country Range Plain Flour
1 small onion, peeled and chopped
salt and pepper to taste

Method

  1. Place the butter into a medium-sized pan. When melted, add the carrots and onion and fry until golden brown.
  2. Add the pumpkin and fry for a further 10 minutes.
  3. Gradually add in the flour and cook for 4-5 minutes, mixing well. Add the stock slowly then bring to the boil and simmer for 10 minutes. Remove from the heat.
  4. Place into a blender and blend until smooth. Serve in a bowl with a piece of goats cheese, crème fraiche or even some whipped cream.
  • 25 mins
  • 4
  • Main
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Ingredients

Gnocchi
750g potatoes, boiled and mashed
50g Country Range Plain Flour
3 egg yolks
2 tsp Country Range Dried Parsley
splash of olive oil
Dressing
4 tbsp Country Range White Wine Vinegar
1 tbsp Country Range French Mustard
8 tbsp Country Range Extra Virgin Olive Oil
salt and pepper to taste
Salad
¼ltr Country Range Vegetable Bouillon (made up)
2 pink grapefruits, peeled and segmented
150g feta cheese, diced
50g fresh broad beans, cooked
50g fresh peas, cooked

Method

  1. For the gnocchi, mix all the ingredients together and roll into small balls. Add a splash of olive oil to a hot frying pan and then fry the balls on a gentle heat until golden brown, turning frequently. Leave to one side.
  2. For the dressing, place the mustard and white wine vinegar into a bowl and season. Mix well and drizzle in the oil until all mixed together. Leave to one side.
  3. For the salad, poach the peas and broad beans in boiling stock for about 3-4 minutes, remove and place into a bowl.
  4. Add the grapefruit segments and feta cheese, mix well and arrange onto a plate. Add the gnocchi and drizzle over the dressing. Serve topped with a poached egg.
  • 18 mins
  • 2
  • Main
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Ingredients

100g Country Range Tagliatelle
200ml Country Range Vegetable Bouillon (made up)
50ml double cream
100g spinach leaves
75g mixed wild mushrooms
splash of olive oil
salt and pepper to taste

Method

  1. Place the pasta into boiling salted water.
  2. Whilst the pasta is cooking, heat the vegetable stock, reduce by half then add the double cream. Leave to one side.
  3. Add a splash of olive oil to a hot pan then add the mushrooms. Cook for 3-4 minutes, stirring occasionally, then add the fresh spinach. Mix together and season.
  4. Remove the cooked pasta and drain well. Mix together with the mushrooms and spinach.
  5. Arrange in the centre of a bowl and drizzle over a little of the vegetable reduction.
  • 10 mins
  • 4
  • Main
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Ingredients

760g haddock
900g potatoes, peeled
Batter
1kg Country Range Fish Batter Mix
1440ml cold water
360ml beer
2 large tbsp Country Range English Mustard
4 large tbsp Country Range White Wine Vinegar
Tartare Sauce
4 tsp Country Range Mayonnaise
4 tsp Country Range Gherkins, chopped
4 tsp Country Range Capers
4 tsp parsley, finely chopped
1 red onion, peeled and finely chopped

Method

  1. For the fish, place all the batter ingredients into a bowl and mix until smooth.
  2. Cut the haddock into 190g pieces, coat in flour then dip in the batter mix. Deep fry at 180°C for 4-6 minutes.
  3. For the chips, cut the potatoes into chips and blanche twice at 140°C. When ready to serve, place into 190°C hot fat to crisp up and colour.
  4. For the tartare sauce, mix all the ingredients together.
  5. Serve with a wedge of lemon and Country Range Mushy Peas.
  • 40 mins
  • 2
  • Main
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Ingredients

50 Country Range Butter
3 Country Range Cardamom Pods, split open
¼ tsp Country Range Turmeric
1 Country Range Cinnamon Stick
1 Country Range Bay Leaf
1 onion, peeled and finely chopped
450g Country Range Basmati Rice
1ltr Country Range Chicken Bouillon (made up)
½ tsp Country Range Salt
750g un-dyed smoked haddock
3 eggs
3 tbsp fresh parsley, chopped
4 small tomatoes, cut in half
2 spring onions, sliced

Method

  1. Melt the butter in a large saucepan, add the onion and cook gently over a medium heat for 5 minutes until softened but not browned.
  2. Stir in the cinnamon stick, turmeric, cardamom pods and bay leaf then cook for 1 minute.
  3. Tip in the rice and stir until it is well coated.
  4. Pour in the stock, add the salt and bring to the boil. Stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat and leave to cook gently for 12 minutes.
  5. Lightly sauté the tomatoes in a small pan then keep warm over a low heat.
  6. Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes until the fish is just cooked. Lift out onto a plate and leave until cool enough to handle.
  7. Boil the eggs for 8 minutes, drain, cool slightly then peel and cut in half.
  8. Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods. Place a spoonful of rice in a bowl, add the smoked haddock, eggs and tomatoes and sprinkle with the sliced spring onion and fresh parsley.
  • 40 mins
  • 4
  • Main
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Ingredients

Herb Breadcrumbs
4 Country Range White Dinner Rolls, stale
50g Country Range Dried Parsley
1 tsp Country Range Garlic Purée
splash of olive oil
Red Pepper Coulis
4 tbsp white wine
4 tbsp Country Range White Wine Vinegar
10g caster sugar
4 red peppers, roasted and chopped
400ml fish bouillon
salt and pepper to taste
Salmon Fillet
4 x 180g salmon fillets
60g Country Range Butter
½ lemon
splash of olive oil

Method

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. For the breadcrumbs, place all the ingredients into a blender and blend to a fine crumb.
  3. For the red pepper coulis, place the white wine and white wine vinegar into a pan, bring to the boil and reduce by half. Add the sugar and fish stock and bring to the boil. Add the chopped, roasted peppers then blend together until smooth. Season then leave to one side, keeping warm.
  4. For the salmon fillet, place a splash of olive oil into a pan. When hot, seal the salmon on both sides until golden brown. Remove from the pan and brush with butter. Squeeze lemon juice over all the pieces.
  5. Spread the herb breadcrumbs over the salmon and bake for 8 minutes.
  6. Spread the coulis onto a plate with the salmon on top and serve with asparagus or micro vegetables.
  • 2-3 hrs
  • 4
  • Main
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Ingredients

1 ½ltrs Country Range Beef Bouillon (made up)
2 tsp Country Range Tomato Paste
1 tsp Country Range Dried Thyme
1 tsp Country Range Garlic Purée
850g dice beef
50g Country Range Plain Flour
250g Country Range Suet Pastry Mix
125g Country Range Plain Flour
cold water, to bind
500ml red wine
splash of olive oil
salt and pepper to taste

Method

  1. Add a splash of olive oil to a hot pan and seal the beef on a high heat. When golden brown, remove from the heat and leave to one side.
  2. Add the flour to the pan to form a roux, cook for 3-4 minutes until sandy coloured, then add the tomato paste and cook for a further 5-6 minutes.
  3. Add the red wine a little at a time, mixing until smooth, then add the garlic and thyme.
  4. Place the beef back into the sauce and leave to simmer.
  5. For the suet pastry, mix the suet mix, flour and seasoning together with a little water to form a pastry.
  6. Roll out the pastry to fit pudding moulds. Line the moulds and fill with the beef. Top up with sauce and allow to cool.
  7. Cover with a pastry top and place into a pan of boiling water. Steam with the lid on for 2-3 hours. Remove from the boiling water and allow to stand.
  8. Turn onto the plate and open up. Serve with vegetables and gravy.
  • 3 hrs
  • 4
  • Main
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Ingredients

750g chuck steak, diced
50g Country Range Plain Flour
50g Country Range Tomato Paste
2 tsp Country Range Dried Thyme
2 tsp Country Range Dried Rosemary
1 ½ltrs Country Range Beef Bouillon (made up)
1 large carrot, peeled and diced
8 medium shallots, peeled
500ml red wine
75g Country Range Suet Pastry Mix
75g Country Range Plain Flour
cold water to bind
splash of olive oil

Method

  1. Pre-heat the oven to 170°C/325°F/Gas Mark 5.
  2. Place a splash of olive oil into a a hot pan, add the steak and seal until golden brown. Remove the meat and place into an ovenproof dish.
  3. Place the pan back onto the heat with the juices and add the flour to form a roux. Cook for 3-4 minutes then add the tomato paste. Cook for a further 3-4 minutes then add the stock, wine and herbs and bring to the boil. Simmer for 10 minutes.
  4. Pour the sauce over the meat, add the shallots and diced carrot, season then cover with a lid and place into the oven for 2 1/2 hours.
  5. For the dumplings, mix the flour and suet mix with a little water to a sticky dough. Cover and leave to one side.
  6. Remove the stew from the oven. Roll the dumplings into medium-sized balls and place on top of the stew. Place the dish back into the oven for a further 30 minutes then remove and serve.
  • 45 mins
  • 2
  • Main
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Ingredients

2 x 200g chicken breasts
75g Country Range Lentils, soaked and then braised
1ltr Country Range Chicken Bouillon (made up)
splash of olive oil
Spiced Rub
1 pinch Country Range Celery Salt
1 pinch Country Range Curry Powder
1 pinch Country Range Ground Ginger
1 pinch Country Range Garam Masala
salt and pepper to taste
splash of olive oil

Method

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. To make the rub, simply mix all of the rub ingredients together.
  3. Lightly brush the chicken breast with olive oil. Spread the rub over the oiled side of the chicken and leave to one side.
  4. Heat the stock then reduce down until slightly thicker, add the lentils and simmer. Season to taste and leave to keep warm.
  5. Place a splash of olive oil into a pan andwhen hot, add the chicken breast. Seal until golden brown then place into the oven for 10-14 minutes.
  6. Spoon the lentils into a bowl, cut the chicken in half and place on top. Serve with a vegetable of your choice.
  • 4 hrs 30 mins
  • 4
  • Main
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Ingredients

2ltrs Country Range Vegetable Bouillon (made up)
500g ham shank
1 small leek, blanched and refreshed in cold water
2 small carrots, peeled and cut into large batons, blanched and refreshed in cold water
1 tbsp Country Range Whole Black Mustard Seed
salt and pepper to taste
Piccalilli
4 tsp Country Range English Mustard
8 tsp Country Range White Wine Vinegar
75g caster sugar
30g Country Range Gherkins, finely chopped
2 tsp Country Range Whole Black Mustard Seed
1 onion, peeled and finely chopped
75g raw cauliflower pieces
splash of olive oil

Method

  1. Using the green part of the blanched leek, line a mould.
  2. Place the ham into the stock and braise for four hours until the meat falls away from the bone.
  3. Remove the ham from the stock and flake the meat into a bowl. Add the mustard seeds and check the seasoning.
  4. Place the ham and mustard seed mixture into the leek-lined mould. Press down then add the carrots and leek randomly on top of the ham. Repeat the layers, pressing down firmly each time.
  5. Cover the mould with cling film and place in the fridge with weights on top. Leave to chill for 24 hours.
  6. For the piccalilli, place a splash of olive oil into a pan and cook the onion until soft. Add the cauliflower and the rest of the ingredients. Heat and cook until the vegetables are soft but leaving the cauliflower with a slight bite.
  7. Using a sharp knife, slice the ham terrine and serve with the piccalilli. Garnish with watercress.
  • 3 hrs
  • 15
  • Dessert
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Ingredients

Roly Poly
450g Country Range Self Raising Flour
2 tsp Country Range Baking Powder
300g Country Range Cooking Salt
150g caster sugar
Damson Jam
200g damsons
1 lemon (juice only)
400g jam sugar
Damson Parfait
6 egg whites
250g sugar
200ml Country Range Whipping Cream
200g damsons
100ml water
Crème Anglaise
6 egg yolks
50g sugar
520ml Country Range Whipping Cream
2 Country Range Vanilla Pods

Method

  1. For the roly poly, mix all the ingredients together to form a dough. Let the pastry rest for 1 hour then roll out to about the thickness of a £1 coin.
  2. For the jam, put all the jam ingredients into a sterilised jam pan and slowly bring to the boil. Simmer for 10 minutes then remove from the heat and allow to cool. Once cooled, spread the jam onto the pastry and roll up.
  3. Put the roly poly into a tin 20cm x 20cm and steam for 3 hours.
  4. For the parfait, boil the damsons in water until soft, then blend into a purée.
  5. Whip the egg whites, adding the sugar to form a meringue. Fold in the cream and damson purée then freeze for 2 hours before serving.
  6. For the crème anglaise, mix the egg yolks and sugar in a bowl. Heat the cream and vanilla pods slowly over a low heat then pour over the yolks. Return to the pan and cook on a low heat for 2 minutes until thick.
  7. Pour into a bowl with a slice of the roly poly.
  • 30 mins
  • 04-Jun
  • Dessert
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Ingredients

100g Country Range Tapioca
1 pt milk
100ml Country Range Whipping Cream, whipped
Rhubarb Compote
2 sticks rhubarb
Toffee Pumpkin Seeds
500g pumpkin seeds
50g caster sugar
5g Country Range Butter

Method

  1. Add the tapioca and milk to a pan and bring to the boil. Reduce the heat and simmer for about 20 minutes until nearly all the milk is absorbed, then fold in the whipped cream.
  2. For the compote, chop the rhubarb into small pieces, place in a pan with the sugar and simmer until the rhubarb is cooked.
  3. For the toffee pumpkin seeds, lightly toast the seeds then pour onto silicone paper. Heat the sugar in a pan to make a light caramel, add the butter then pour over the toasted seeds. Allow to cool.
  4. Serve the tapioca topped with the rhubarb compote and toffee pumpkin seeds.
  • 50 mins
  • 4
  • Dessert
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Ingredients

85g Country Range Round Grain Pudding Rice
600ml milk
1 Country Range Vanilla Pod
75g sugar
2 ½ Country Range Gelatine Leaves
150ml Country Range Whipping Cream, whipped
Orange Soup
2 oranges, peeled and segmented
200ml Country Range Orange Juice
1 Country Range Vanilla Pod
1 Country Range Cinnamon Stick

Method

  1. Place the rice, milk, vanilla pod and sugar into a pan and boil until the rice becomes soft (approx. 40 minutes).
  2. Soak and drain the gelatine leaves, then add to the mixture. Allow to cool.
  3. Once cool, fold in the whipped cream then pour into moulds. Leave to stand for 2 hours before serving.
  4. For the orange soup, place the orange juice, vanilla pod and cinnamon stick into a pan. Heat and reduce to approx. 100ml of liquid. Remove from the heat and add the orange segments. Serve with the rice pudding mousse.
  • 40 mins
  • 4
  • Dessert
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Ingredients

Sticky Toffee Pudding
80g Country Range Butter
180g Country Range Dates
3 tsp Country Range Coffee Granules
150ml hot water
½ cap vanilla essence
150g dark brown sugar
2 eggs
180g Country Range Self Raising Flour
8g Country Range Bicarbonate of Soda
Toffee Sauce
400g sugar
200g Country Range Butter
1 pt Country Range Whipping Cream
1 Country Range Vanilla Pod
Toffee Mousse
2 ½ Country Range Gelatine Leaves
400g sugar
200ml Country Range Whipping Cream
500ml Country Range Whipping Cream, whipped
Coffee Snap
250g sugar
25g Country Range Hazelnuts
1 tsp coffee beans, crushed.

Method

  1. For the toffee mousse, heat the sugar in a pan to make a light caramel. Add 200ml of cream then remove from the heat. Add the gelatine leaves then allow to cool. Once cool, fold in the whipped cream and pour into moulds. Leave to set for 12 hours before serving.
  2. For the pudding, pre-heat the oven to 150°C/300°F/Gas Mark 2. Soak the dates in the hot water, coffee granules, vanilla essence and brown sugar for 1 hour then blend into a smooth purée.
  3. Beat the eggs and butter together for 10 minutes to create a smooth paste, then add the flour, bicarbonate of soda and date purée. Beat for a further 5 minutes then pour into a tin 20cm x 20cm (1/2 inch deep) and back for 30 minutes.
  4. For the toffee sauce, heat the sugar in a pan to make a light caramel. Add the butter, cream and vanilla pod and bring to the boil. Pass through a sieve to create a smooth sauce and pour over the pudding.
  5. For the coffee snap, heat the sugar in a pan to make a light caramel. Remove from the heat and add the crushed coffee beans. Pour onto silicone paper and allow to cool.
  6. Once the caramel has cooled, blend the hazelnuts to a fine dust and then sieve onto the caramel. Bake for 4 minutes at 150°C/300°F/Gas Mark 2 until it resembles a sheet. Leave to cool then wrap around the toffee mousse and serve with the pudding.