• 35 mins
  • 14
  • Dessert
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Ingredients

300ml sunflower oil
225g brown sugar
4 eggs
175g golden syrup
350g Country Range Self Raising Flour
2 tsp Country Range Ground Cinnamon
2 tsp Country Range Ground Cloves
1 tsp Country Range Ground Ginger
1 tsp Country Range Bicarbonate of Soda
225g carrots, peeled and grated
50g Country Range Coconut
1 tbsp Country Range Chopped Walnuts
Filling and Topping
500g cream cheese
100ml Country Range Orange Juice
100g icing sugar
1 tbsp Country Range Pistachio Nuts, roughly chopped

Method

  1. Pre-heat the oven to 155°C/310°F/Gas Mark 2.
  2. Whisk the eggs and sugar until thick, creamy and pale in colour then add the oil to create a mayonnaise type mix.
  3. Add the remainder of the ingredients, mix well then pour into a terrine 15cm x 5cm, filling half full and bake for 35 minutes. Allow to cool.
  4. For the filling and topping, beat together the cream cheese, icing sugar and orange juice until smooth. Slice the cake, fill with the cream cheese mixture the pipe onto the top. Finish with a sprinkling of chopped pistachio nuts.
  • 10 mins
  • 16
  • Main
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Ingredients

1kg Country Range Pizza Base Mix
620ml warm water
Topping
150ml Country Range Barbecue Sauce
250g chicken breast, diced
1 red onion, sliced
75g Country Range Grated Cheddar

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Place the pizza mix in a bowl fitted with dough hooks, add warm water and mix on slow speed for 5 minutes.
  2. Mould the dough into 16 round balls and let it rest for 5 minutes.
  3. Roll dough out to 15cm rounds, brush cold water around the edges and place on a baking tray lined with silicon paper.
  4. In a large pan, fry the chicken over a medium heat for 5-6 minutes until cooked. Leave to cool.
  5. Once cooled, coat the chicken in 100ml of the barbecue sauce.
  6. Spread the remaining sauce over the rolled out pizza bases, add the chicken, red onion and cheese.
  7. Transfer to a large baking sheet and bake for 8-10 minutes until the crust is crisp and golden. Make sure the chicken is cooked throughout and is piping hot before serving.
  • 45-50 mins
  • 4
  • Main
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Ingredients

1 onion, diced
500g casserole pork, diced
6 good quality sausages, cut into small chunks
1 large carrot, roughly chopped
600g Country Range Cannellini Beans
400g Country Range Chopped Tomatoes
2 celery sticks, roughly chopped
300ml chicken stock
1 tbsp Country Range Tomato Puree
1 tsp Country Range Minced Garlic
½ tsp Country Range Rosemary, kibbled
1 tsp Country Range Dried Thyme
1 Country Range Bay Leaf
¼ tsp Country Range Salt
¼ tsp Country Range Ground Black Pepper
30g white breadcrumbs

Method

  1. Heat a little oil in a large pan and fry the onion. Next add the diced pork and sausages and fry until browned. Add the carrots and fry for a few minutes.
  2. Add the cannellini beans, tomatoes, celery, stock, tomato puree and all the herbs and spices.
  3. Bring to the boil then reduce heat and simmer for 30-35 minutes or until the meat and vegetables are cooked and tender.
  4. Transfer the mixture into a gratin dish and sprinkle with breadcrumbs. Drizzle with oil and grill for 2 minutes or until the top is crisp and golden. Serve with salad.
  • timings vary
  • 4
  • Main
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Ingredients

2 tsp Country Range Smoked Paprika
2 tsp Country Range Sweet Paprika
1 tsp Country Range Whole Fennel Seeds
1 tsp Country Range Whole Cumin Seeds
½ tsp Country Range Coarse Ground Black Pepper
½ tsp Country Range Crushed Chillies
½ tsp Country Range Dried Thyme
½ tsp Country Range Dried Parsley
½ tsp Country Range Dried Basil
1 tsp Country Range Minced Garlic
1 tsp sea salt (optional)
Chick Pea Dip
800g tin Country Range Chick Peas
150g natural yoghurt
8 cherry tomatoes, quartered
4 spring onions, chopped
Coated Halloumi
250g Halloumi cheese, sliced
1 tbsp Country Range Vegetable Oil
Patatas Bravas
100g Country Range Tomato Ketchup
400g potatoes, cubed
Pitta Slices
4 wholemeal pitta breads
Country Range Vegetable Oil
½ tsp Country Range Crushed Chillies
½ tsp Country Range Dried Parsley

Method

  1. Mix all the spices and herbs together to make a rub to use on the following:
  2. Chick Pea Dip - whizz 600g of the chick peas with the yoghurt and 4 tsp of the spice rub. Add the remaining chick peas, cherry tomatoes and spring onions.
  3. Coated Halloumi - coat slices of the cheese with 3 tsp of the spice rub and the oil. Gently fry on both sides until a softer texture is achieved (approximately 5 minutes).
  4. Patatas Bravas - mix 2 tsp of the spice rub into the tomato ketchup and serve with cubes of fried potato.
  5. Pitta Slices - lightly brush the pitta breads with oil, sprinkle over the crushed chillies and dried parsley and bake in a hot oven for 5 minutes until crisp.
  • 20 mins
  • 2
  • Main
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Ingredients

4 Country Range Pork Sausages
3 eggs
115g Country Range Self Raising Flour
50ml milk
fresh rosemary

Method

  1. To make the batter, beat the eggs then incorporate the milk/ Put the flour in a bowl, make a well for the egg mix and slowly mix in the flour.
  2. Cook the sausages.
  3. Pre-heat oven to 220°C/425°F/Gas Mark 7. Heat a little oil in a small tin.
  4. When hot, put the sausages into the tin and pour the batter mix on top. Add the fresh rosemary. Cook for 20 minutes until the batter is puffed and golden.
  5. Serve with vegetables and gravy.
  • 15 mins
  • 4
  • Main
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Ingredients

75g Country Range Prawns
10g Country Range Smoked Paprika
3 sprigs of fresh coriander, chopped
25g creme fraiche
Blini
3 tbsp Country Range Plain Flour
1 egg
1 egg yolk
3 tbsp cream
50g Country Range Butter
salt and pepper, to season
25g Country Range Sundried Tomatoes, chopped
Citrus Dressing
1 orange, juice only
1 pink grapefruit, juice only
1 lemon, juice only
½ shallot, peeled and sliced
1 clove of garlic
1 sprig of fresh thyme
1 tbsp sugar
25g Country Range English Mustard
salt and pepper, to season
150ml Country Range Vegetable Oil

Method

  1. For the blini, place the flour, egg and cream in a food processor and blitz until smooth.
  2. Place the butter in a pan and place over heat until nutty brown. Add to the mixture and season with salt and pepper. Add the chopped sundried tomatoes.
  3. Add a trickle of oil to a non-stick frying pan. Once hot, place a tablespoon of the mixture into the pan and leave to cook for 3-4 minutes. Once golden, turn over and cook for a further 1-2 minutes. Remove from the pan and leave to cool.
  4. For the citrus dressing, place the citrus juices in a pan with the garlic clove, sliced shallot, thyme and sugar. Place on the heat and reduce by half the amount.
  5. Place the mustard into a medium sized bowl and whisk in the reduced citrus juices. Continue whisking in the vegetable oil and season with salt and pepper.
  6. Squeeze any excess water from the prawns and place in a medium sized bowl. Add the smoked paprika, chopped coriander and creme fraiche and bind together.
  7. Place the blini in the centre of the plate with th prawn mix on top. Garnish around with the citrus dressing and rocket or mixed cress.
  • 30 mins
  • 4
  • Dessert
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Ingredients

175g caster sugar
750ml sweet white wine
1 pinch Country Range Saffron Strands
8 small pears (or 4 large pears), peeled with stalks left on
1 Country Range Cardamom Pod, split lengthways
1 lemon (juice and zest)
Country Range Vanilla Ice Cream to serve

Method

  1. Dissolve the sugar in the wine with the saffron in a small pan. Bring to the boil and simmer for 2-3 minutes. Add the pears to the pan and coat them with the liquid. Add the remaining ingredients and simmer gently, spooning the liquid over the pears from time to time until the pears become tender, around 20-25 minutes. Remove the pears and transfer to a serving bowl.
  2. Next, vigorously boil the poaching liquid until it has reduced by half and is thick and syrupy.
  3. When the syrup has cooled, pour over the pears and serve with vanilla ice cream.
  • 30 mins
  • 10
  • Dessert
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Ingredients

325g Country Range Crumble Mix
225g Country Range All Purpose Pastry Mix
225g plain cookie mix
150ml cold water
400g Country Range Solid Pack Apples, sliced

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the cookie and pastry mixes into a bowl fitted with whisk beaters. Add the water and mix on slow speed until a dough is formed.
  2. Roll the dough out and press into a lightly greased tin 25cm x 20cm (10" x 8"). Top with apple slices.
  3. Sprinkle with crumble mix and bake for abour 25-30 minutes until golden brown.
  • 1 hr 15 mins
  • 20
  • Dessert
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Ingredients

500g Country Range Suet Pastry Mix
225ml cold water
100g Country Range Raspberry Jam
100g Country Range Glacé Cherries, finely chopped

Method

  1. Place the suet mix in a bowl fitted with dough hooks and blend in the water on a slow speed to form a dough.
  2. Roll out the dough, spread with raspberry jam and chopped cherries then roll up.
  3. Place in a greased sleeve tin and steam for 1 hour and 15 minutes.
  • 25 mins
  • 4
  • Main
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Ingredients

450g Country Range Shortcrust Pastry Mix
100ml cold water
2 chicken breasts
250g Country Range Sweetcorn
50g Country Range Béchamel Sauce Mix
300ml cold water
1 egg, for glaze

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Slice the chicken breast. Fry in a little oil in a deep pan.
  2. Make up the béchamel sauce to pack instructions.
  3. Add the sweetcorn and the béchamel sauce to the chicken and simmer for 10 minutes. Transfer the mixture to a pie dish.
  4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters and blend in the cold water on a slow speed until a soft dough is formed. DO NOT OVER MIX.
  5. Roll out the pastry to the size of the pie dish, place on top of the dish, brush the top with beaten egg and bake for 25 minutes until golden on top.
  • 30-40 mins
  • 04-Jun
  • Main
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Ingredients

450g minced beef
3 tbsp Country Range Dried Sliced Onions
500g Country Range Chopped Tomatoes
50g Country Range Béchamel Sauce Mix
300ml cold water
Country Range Lasagne Sheets
Country Range Grated Cheddar
salt and pepper to taste

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Re-hydrate the dried onion in water then fry with the minced beef.
  2. Season with salt and pepper then add the chopped tomatoes and simmer for 10 minutes.
  3. Make up the béchamel sauce to pack instructions.
  4. Cover the bottom of an ovenproof dish with a third of the mince and a layer of lasagne sheets. Repeat twice.
  5. Top with a final layer of lasagne sheets. Pour over the béchamel sauce and sprinkle the grated cheddar on top. Bake for 30-40 minutes until the cheese is golden and bubbling.
  • 15-20 mins
  • 4
  • Main
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Ingredients

200g Country Range Basmati Rice
400ml cold water
1 shallot, sliced
1 tsp Country Range Ground Turmeric
1 tsp Country Range Cumin Seeds
1 tsp Country Range Coriander Seeds
1 tsp Country Range Crushed Chillies
1 tsp Country Range Paprika
4 tsp Country Range Salt
100g Country Range Chick Peas
1 red pepper, roasted
25g fresh coriander, chopped
Dressing
1 tbsp Country Range English Mustard
2 tbsp Country Range White Wine Vinegar
4 tbsp Country Range Extra Virgin Olive Oil
1 tsp Country Range Honey
½ tsp Moroccan spice
¼ tsp Country Range Paprika

Method

  1. For the rice, place the rice with the water into a suitable sized pan. Cover and bring to the boil. Simmer until cooked.
  2. After around 10-15 minutes, the water should have evaporated and you should be left with fluffy rice. Once cooked, refresh in cold water to stop the cooking process.
  3. Whilst the rice is cooking, place a pan onto the stove with a little oil. Once hot, place the shallots in the pan. Turn down the heat and allow to sweat gently on the heat for 15 minutes.
  4. Put the spices in with the shallots and allow to cook for a further 10-15 minutes.
  5. Place the chick peas with the shallots and spices in a suitable bowl with the drained rice, roasted peppers and coriander.
  6. For the dressing, place the mustard and honey into a bowl. Whisk in the wine vinegar until incorporated. Slowly whisk in the oil and then add the spices.
  7. Drizzle over the rice salad. Finish with a little natural yoghurt and serve with chicken or fish.
  • 2 hrs
  • 04-Aug
  • Main
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Ingredients

500g minced beef
1 onion, peeled and finely diced
2 cloves of garlic, peeled and crushed
200g Country Range Peeled Plum Tomatoes
50g Country Range Tomato Puree
100g Country Range Red Kidney Beans
2 fresh red chilli peppers, deseeded and finely chopped
½ stick Country Range Cinnamon
tsp Country Range Ground Cumin
1tsp Country Range Ground Coriander
25g Country Range Beef Bouillon Paste
100g Country Range Cocoa Powder
salt and pepper, to season
2 sprigs of fresh coriander, chopped
8 taco shells
Guacamole
2 ripe avocados
½ red chilli pepper, deseeded and finely chopped
1 tbsp lime juice
½ shallot, peeled and finely diced
salt and pepper, to season
1 tomato, deseeded and skinned

Method

  1. Place a tiny amount of oil into a medium sized pan onto the stove and heat. Once hot, place the diced onion, crushed garlic, chilli pepper and spices (not the cocoa powder) into the pan and leave to sweat over a medium heat for roughly 10 minutes, stirring occasionally.
  2. Remove the onion and garlic from the pan, place another tiny amount of oil in the pan and put back on the heat. Once hot, place the minced beef into the pan and cook for 10-15 minutes, stirring to break down the mince.
  3. Once the juices have rendered out of the meat, drain and place back in the pan with the onion mixture.
  4. Place the tomato puree into the pan with the meat mixture and leave to cook for about 5 minutes.
  5. Add the tinned tomatoes, kidney beans, bouillon and cocoa powder and leave to cook under a low heat for 2 hours. Season to taste.
  6. For the guacamole, peel the avocado. Remove the stone from the centre and cut out and discard any brown or black areas. Place in a bowl and crush with a fork.
  7. Dice the deseeded and skinned tomato and mix with the avocado. Add in the shallot, lime juice and chilli pepper. Mix and season with salt and pepper.
  8. Fill taco shells with the chilli and place the guacamole and sour cream on top. Finish with freshly chopped coriander.
  • 15 mins
  • 4
  • Main
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Ingredients

200g Country Range Pasta Spirals
50g Country Range Sundried Tomatoes
50g feta cheese, chopped
1 red pepper
Country Range Extra Virgin Olive Oil
sprig of fresh rosemary
1 clove of garlic
10g parmesan cheese
50ml Country Range Pesto
salt and pepper, to season
fresh basil, to garnish

Method

  1. Pre-heat oven to 160°C/325°F/Gas Mark 3.
  2. Cook the pasta in salted boiling water with a splash of oil for 10-15 minutes then refresh in cold water until cold.
  3. Prick the red pepper with a sharp knife and place onto an ovenproof tray. Splash with oil, add the garlic and rosemary and roll in tin foil. Bake in the oven for 15 minutes then leave to cool in the tin foil.
  4. Once cold, peel the pepper and remove the seeds. Dice into 1cm cubes.
  5. Chop the sundried tomatoes and feta cheese into 1cm cubes and mix with the pasta, peppers, parmesan and pesto.
  6. Season to taste and finish with fresh basil.
  • 6 mins
  • 4
  • Dessert
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Ingredients

Ginger Cream
200ml Country Range Whipping Cream, whipped
1 lemon (juice only)
1 tbsp icing sugar
1 tbsp Country Range Ground Ginger
Rhubarb and Ginger Compote
85g caster sugar
2 oranges (juice and zest)
1 tsp Country Range Ground Cinnamon
2 Country Range Whole Star Anise
85g rhubarb, chopped
50g strawberries, halved
To Serve
4 ready-made meringue nests
4 strawberries, halved
30g white chocolate, melted

Method

  1. For the ginger cream, place the whipped cream, lemon juice, icing sugar and ground ginger into a bowl and mix together. Cover and refrigerate.
  2. For the rhubarb and ginger compote, place the sugar, orange zest and juice, rhubarb, ginger, cinnamon and star anise into a saucepan. Cook for 5 minutes or until the rhubarb is soft. Add the strawberry halves and cook for 1 minute. Allow to cool and re
  3. To serve, place a meringue nest onto a serving plate and top with a spoonful of ginger cream. Spoon the compote over the meringue, decorate with strawberry halves and drizzle with melted white chocolate.
  • 2 hrs
  • 4
  • Dessert
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Ingredients

2 pints semi skimmed milk
150g white chocolate, broken into chunks
5 Country Range Whole Cardamom Pods
1 Country Range Vanilla Pod, split down the length
250g Country Range Short Grain Pudding Rice
1 pinch Country Range Saffron Powder
450g strawberries, halved
2 tbsp Country Range Balsamic Vinegar
1 tsp Country Range Dried Rosemary

Method

  1. Heat the milk and chocolate together until the chocolate has melted. Infuse the mix with the cardamom and vanilla then pour over rice in an ovenproof dish.
  2. Sprinkle over the saffron for a speckled finish and bake in the oven for 2 hours (150°C/300°F/Gas Mark 2), pushing the cardamom pods further into the rice when cooking.
  3. Meanwhile, place the strawberries in a roasting tin with the balsamic vinegar and sprinkle over the rosemary. Place these in the oven 15 minutes before the end of the pudding cooking time.
  4. Serve a good scoop of the rice pudding topped with a spoonful of strawberries and enjoy hot or cold.
  • 30 mins
  • 6
  • Dessert
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Ingredients

3 clementines
140g Country Range Butter, plus extra for greasing
3 tbsp golden syrup
140g Country Range Plain Flour
1 ½ tsp Country Range Baking Powder
¼ tsp Country Range Salt
2 tsp Country Range Ground Ginger
85g Country Range Ground Almonds
175g golden caster sugar
3 medium sized eggs, lightly beaten
Chantilly Cream
1 Country Range Vanilla Pod
150ml Country Range Whipping Cream
1-2 tbsp icing sugar, sieved

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Juice one of the clementines, discard the skin and set aside the juice. Peel the two remaining clementines using a peeler. Julienne the peel and set aside. Remove the pith and slice each clementine into 3 discs.
  2. Grease 6 individual pudding basins, drizzle 1/2 tbsp golden syrup into each then place a slice of clementine in the base.
  3. In a large bowl, sieve together the flour, baking powder, salt, ginger and almonds.
  4. In a separate bowl, cream the butter and sugar together until pale then add the eggs one by one, alternating with a little of the flour mix.
  5. Fold in the remaining flour mix, orange peel and the clementine juice. Divide the mixture evenly between the pudding basins.
  6. Place the puddings in a deep roasting tray. Carefully pour in a little boiled water (approximately 1cm) around the basins. Cover the roasting tray with baking paper and press lightly over the pudding moulds.
  7. Place in the oven for 30 minutes until the puddings are firm and spongy.
  8. To make the Chantilly cream, whip the cream, add the seeds from the vanilla pod then mix in the icing sugar.
  • 1 hr 10 mins
  • 03-Apr
  • Dessert
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Ingredients

6-8 pears
275ml good quality red wine
25g Country Range Unsalted Butter
75g light demerara sugar
1 tsp Country Range Ground Ginger
2 Country Range Cinnamon Sticks
2 Country Range Whole Star Anise
1 tsp Country Range Whole Pimento
6 Country Range Whole Cloves
3 Country Range Cardamom Pods
Cardamom Cream
275ml double cream
½ tsp Country Range Ground Cardamom
1 tbsp caster sugar

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Peel the pears and cut a thin slices from the bottom of each one so they sit up in a casserole dish.
  2. Pour over the wine and add the whole spices. Cut the butter into cubes and place a cube on top of each pear.
  3. Sprinkle over the sugar, cover with foil or a lid and bake in the oven for 30 minutes.
  4. Remove the dish from the oven and baste the pears with the juice. Return the dish to the oven uncovered for 40 minutes or until the pears are soft.
  5. For the cardamom cream, whisk the double cream until it forms soft peaks. Gently combine the sugar and ground cardamom.
  6. Serve with the warm pears and a drizzle of the juice from the casserole dish.