• 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.
  • 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.
  • 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.
  • 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.
  • 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.