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500g turkey breast, cut into strips

1 tbsp peanut oil

1 red onion, chopped

1 green pepper, finely sliced

½ red chilli, deseeded and finely sliced

Rice or noodles, to serve

For the marinade

60ml dark soy sauce

1 tbsp runny honey

1 tbsp white wine vinegar

1 tbsp sesame oil

1 tbsp dark brown sugar

1 tbsp sesame seeds

1 garlic clove, crushed

1 tsp finely chopped

Fresh ginger

2 tbsp water


  1. Put all of the marinade ingredients into a large bowl and whisk together really well.
  2. Add the turkey breast strips to the marinade, cover, place in the fridge and marinate for at least an hour but ideally overnight
  3. Heat the oil in a non-stick wok over a high heat. Using a slotted spoon, remove the turkey from the marinade and stir-fry for three minutes
  4. Add the onions, pepper and chilli and stir-fry for another three minutes, then pour the marinade into the wok and stir-fry for a final 1–2 minutes.
  5. Serve with rice or noodles.
  • 45 mins
  • serves 8
  • Dessert
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For the fondant mix

• 250g Country Range 70% Dark Chocolate Drops

• 50g Country Range Plain Flour

• 15g Country Range Ground Cinnamon

• 5 Country Range Free Range Medium Egg yolks

• 5 Country Range Free Range Medium Eggs

• 125g sugar

• 250g butter

For the ice cream

• 250g Country Range Free Range Medium Egg yolk

• 600ml milk

• 600ml double cream

• 125g sugar

• 4 vanilla pods split in half

For the orange sauce

• 4 oranges

• 50g sugar

For the garnish

4 chocolate straws


  1. For the fondant mix- Melt the butter and chocolate together until completely combined. Whisk the sugar with the eggs and yolks then stir into the chocolate mixture. Fold in the cinnamon and flour slowly to prevent lumps from forming. Pour the mixture into greased mini pudding moulds and refrigerate.
  2. For the ice cream - To make the ice cream, place the milk and cream into a pan. Halve the vanilla pods lengthways and add to the pan. Bring to the boil. Whisk the egg yolks and sugar together until light and fluffy. Pour a third of the cream mixture into the egg, whisking constantly. Then whisk in the remaining two thirds. Add this mix back to the pan and stir over a low heat until it thickens. Cool over iced water then churn in an ice cream maker until soft, smooth and ready to serve. Ensure you do not over churn! Place into a freezer proof container and freeze.
  3. For the orange sauce - Zest two of the oranges and juice all four. Add the juice and zest into a saucepan with 50g sugar and cook until a syrup is formed (about 15 minutes).
  4. Cook - Cook the puddings for eight minutes and serve straight away, do not overcook as the centre should be soft.
  5. Serve - Make a swipe on the plate with the orange sauce, tip out the fondant into the centre of the plate, serve with a scoop of ice cream and decorate with a chocolate straw.
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650g McCain SureCrisp Traditional Chips

1 carton cheddar cheese sauce

1/4 cup 2% milk

1/2 teaspoon garlic powder

1/4 teaspoon onion powder



  1. 1. Arrange the chips in a single layer in 2 greased baking trays. Bake at 200°C for 15-18 minutes or until tender and golden brown.
  2. 2. Meanwhile, in a small saucepan, combine the soup, milk, garlic powder and onion powder; heat through. Drizzle over fries; sprinkle with paprika.
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1 tablespoon canola oil

1 medium onion, finely chopped

1KG Smoked Streaky Bacon

400g McCain Mini Hash Brown Nuggets, thawed

6 large eggs, lightly beaten

1/2 cup reduced-fat sour cream

1/2 cup half-and-half cream

1 tablespoon dried parsley flakes

3/4 teaspoon garlic powder

1/2 teaspoon pepper

1-1/2 cups shredded cheddar cheese


  1. Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add bacon; cook until lightly browned, 1-2 minutes, stirring occasionally. Remove from heat.
  2. Line bottom of a greased 11x7-in. baking dish with hash browns; top with bacon mixture. In a large bowl, whisk eggs, sour cream, cream and seasonings until blended. Stir in cheese; pour over top. Bake, uncovered, until golden brown, 35-40 minutes.
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1 tablespoon sugar

1/2 cup cider vinegar

4 cups shredded cabbage

113g McCain Lattice Fries

1/4 teaspoon salt

1/4 teaspoon celery seed

1/4 teaspoon pepper

450g sliced deli pastrami

4 slices provolone cheese

8 slices Italian bread (3/4 inch thick), toasted

2 medium tomatoes, thinly sliced


  1. In a large bowl, combine tablespoon of the sugar and vinegar; add cabbage and toss to coat. Cover and let stand for 30 minutes. Meanwhile, Oven cook the lattice fries in the oven at 175c for 12-15 minutes.
  2. Drain cabbage. In a small bowl, combine the salt, celery seed, pepper and remaining sugar and vinegar; pour over cabbage and toss to coat.
  3. On an ungreased baking sheet, divide pastrami into four stacks; top each with cheese. Bake at 450° for 2-3 minutes or until cheese is melted. Place pastrami on four toast slices. Layer with fries, coleslaw, tomato slices and remaining toast. Serve immediately.
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500g pork sausage meat

450g McCain Original Choice Hash Brown Nuggets

1 cup shredded cheddar cheese

4 large eggs

1/2 cup whole milk

1 tablespoon minced green onion

1/8 teaspoon pepper

Dash garlic powder

2 tomatoes, sliced and quartered

Minced chives


  1. In a large skillet, cook the sausage meat over medium heat until no longer pink then drain excess oil. Spread in an ungreased baking dish. Top with Hash Brown Nuggets and cover with cheese.
  2. In a large bowl, beat the eggs, milk, onion, pepper and garlic powder just until blended. Pour over cheese.
  3. Cover and bake at 175°C for 30 minutes. Uncover; bake 20-25 minutes longer. Top with tomato. Sprinkle with chives
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1 medium onion, chopped

1 medium carrot, finely chopped

500g Diced stewing beef (cut into 1/2-inch pieces)

3 tablespoons all-purpose flour, divided

2 tablespoons canola oil

1 tin diced tomatoes

35g chili seasoning mix

1 tin pinto beans, rinsed and drained

1 medium green pepper, chopped

1 jalapeno pepper, seeded and finely chopped

900g McCain SureCrisp Skin-On Thin Fries

2 cups shredded sharp cheddar cheese

Optional toppings: Sour cream and sliced jalapeno peppers


  1. Place onion and carrot in to a slow cooker. Toss beef with 2 tablespoons flour. In an oven proof pot, heat oil over medium heat; brown beef in batches. Transfer meat to slow cooker.
  2. Drain tomatoes; reserving liquid. In a small bowl, whisk drained liquid, chili seasoning and remaining flour until blended; pour over beef. Stir in the tomatoes, beans and peppers. Cook, covered, on low until meat is tender, about 6 hours.
  3. Ensure the fryer is at 175c. Deep fry the fries for 4 minutes 30 seconds shaking the basket halfway through.
  4. Serve chili over fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.
  5. Kitchen tips •This is a fun appetizer, but it can also be served as a main dish, or the chili can be served alone. •Substitute a jack cheese—Monterey or pepper—for the cheddar
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500g McCain Lattice fries

10 bacon strips, cooked and crumbled

3 green onions, sliced

170g sliced ripe olives, drained

2 medium tomatoes, seeded and chopped

2/3 cup salsa

1-1/2 cups shredded cheddar cheese

1-1/2 cups shredded Monterey Jack cheese

Sour cream


  1. Oven cook the lattice fries in the oven at 175c for 12-15 minutes. Transfer to an ovenproof skillet. Top with the bacon, onions, olives, tomatoes, salsa and cheeses. Return to the oven for 5 minutes or until cheese is melted. Serve with sour cream.
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3 tablespoons sugar

2 tablespoons canola oil

1 to 2 tablespoons malt vinegar

1-1/2 teaspoons water

113g McCain Original Choice Thick Cut Chips

227g top sirloin steak

3 cups torn iceberg lettuce

1/3 cup chopped tomato

1/4 cup chopped red onion

1/2 cup shredded part-skim mozzarella cheese


  1. For dressing, whisk first 4 ingredients until sugar is dissolved.
  2. Ensure the fryer is at 175c. Deep fry the Thick cut chips for 4 minutes 30 seconds shaking the basket halfway through.
  3. Meanwhile, place a skillet coated with cooking spray over medium heat. Add steak; cook until meat reaches desired doneness, approx 5-6 minutes per side. Remove from heat; let stand 5 minutes before slicing.
  4. To serve, divide lettuce, tomato and onion between 2 plates; top with chips, steak and cheese. Drizzle with dressing.
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625g McCain Lattice fries

113g cream cheese, softened

2 cups shredded fontina cheese, divided

1/3 cup Thousand Island salad dressing

3 tablespoons chopped sweet onion

1-1/2 teaspoons prepared horseradish

340g sliced deli corned beef, coarsely chopped

1 cup sauerkraut, rinsed, well drained and chopped

2 tablespoons minced fresh chives


  1. Oven cook the lattice fries in the oven at 175c for 12-15 minutes. Meanwhile, in a small bowl, beat cream cheese, 1 cup fontina cheese, salad dressing, onion and horseradish until blended.
  2. Remove fries from oven; Top each lattice fry with about 10g corned beef and 1 teaspoon each cream cheese mixture, sauerkraut and remaining fontina cheese. Bake until cheese is melted, 8-10 minutes. Sprinkle with chives.
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2 red or grey-legged partridge
750g excellent game or
chicken stock
150g egg whites (or 3 medium egg whites)
80g fresh turmeric, peeled and finely
80g fresh ginger, peeled and finely diced
80g fresh galangal, peeled and finely
2 stalks fresh lemongrass, finely chopped
A little flavourless oil
3 sprigs of fresh thyme
2 stems of rainbow chard, stalk finely
diced & leaves finely shredded
To serve:
Micro coriander and finely diced chilli


  1. Prepare the partridge: Pluck and draw, remove and discard the head and feet. Separate the crown and add the rest to the stock. Pluck any remaining hair from the partridge crown with tweezers and check for shot. Set aside in the fridge.
  2. Clear the consommé; Ensure the stock is cool, then put in a large, heavy based pan, and whisk in the egg whites thoroughly and evenly. Heat slowly, whisking all the time, the egg whites will coagulate, and be whisked into a ‘foamy lid’, the liquid below should come gently to the boil under this thickening layer. Once the liquid boils, turn it down to a gentle simmer. After some minutes, look for clear liquid under the lid, and then carefully pass this through a muslin-lined chinois into a pan.
  3. When ready to serve, gently heat the consommé with the turmeric, ginger, galangal & lemongrass, for approximately 20 minutes, check the intensity and seasoning, and then pass.
  4. Meanwhile, finely shred the swiss chard leaves, and finely dice the stem.
  5. Cook the partridge in a frying pan. Heat a little oil in a pan, season the partridge and fry on a medium heat, skin side down, moving to ensure all of the breast colours and the fat is rendering. Add the butter and the fresh thyme and baste the crown until the breast is cooked to medium rare. Remove from the pan and allow to rest for at least 10 minutes.
  6. Remove the breasts from the partridge crown and trim each breast into three or four perfect pieces, place on a tray, and flash through a hot oven briefly if required.
  7. Place the swiss chard and stem neatly in the bottom of four hot soup bowls. Top with the partridge slices, garnish with some chilli and coriander if required.
  8. At the table, pour over the hot consommé.
  • 30 mins
  • 10
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500g Canned apples

250g McDougall’s Plain flour

125g Margarine

75g Sugar

75g Bird’s Instant Custard

425ml Boiling water


  1. Place the apples into the base of an ovenproof dish.
  2. Rub together the flour and butter until the mixture resembles fine breadcrumbs.
  3. Stir in sugar.
  4. Sprinkle the crumble mixture over the apples.
  5. Bake at 190°C/375°F/Gas Mark 5 for 15 -20 minutes or until the crumble is golden.
  6. To make the custard, place the custard powder into a large measuring jug and add the boiling water. Stir briskly with a whisk until smooth and creamy.
  7. Serve the hot crumble with custard.
  • 40 mins
  • 20
  • Dessert
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250g Dried stoned and chopped dates

325ml Apple juice

150ml Water

225g Canned apples drained

½tsp Bicarbonate of soda

700g McDougalls Sponge Mix


  1. Preheat the oven to 180°C/160°C fan oven/Gas Mark 4.
  2. Grease a 25cm x 35cm (10”x14”) tin and line with baking parchment.
  3. Place all the dates, apple juice, water, apples and bicarbonate of soda in a pan and bring to a simmer for 3 to 4 minutes until dates are soft. Leave to cool.
  4. In a mixing bowl, add the fruit and date mixture, and beat for one minute. Add the Sponge Mix and mix on slow speed for one minute. Scrape down and mix for a further four minutes on medium speed.
  5. Bake for 25-30 minutes until risen and firm to touch.
  6. . Turn out onto a wire rack so that the baking paper is on the top. Peel paper off gently, cut, and serve.
  • 35 mins
  • 10
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  • 350g McDougalls Sponge Mix
  • 2 Medium bananas, mashed
  • 140ml Orange juice


  1. Place the orange juice into a mixing bowl and add the McDougalls Sponge Mix and the mashed banana.
  2. Select the whisk attachment and mix on a slow speed for 1 minute.
  3. Scrape down.
  4. Mix for a further 4 minutes on medium speed, to produce a smooth batter.
  5. Transfer to a greased and lined 900g (2lb) loaf tin.
  6. Bake in a preheated oven 170°C / 375°F / gas mark 5 for 30 - 35 minutes or until golden and well risen.
  7. Serve cold in slices or warm with Bird’s Custard.
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150g McDougalls Jelly Crystals

300g Boiling water

400g Cold water


  1. Choose your flavours!
  2. Dissolve the McDougalls Jelly Crystals in a bowl with the boiling water.
  3. Add the cold water and mix.
  4. Pour into suitable moulds and freeze overnight.
  5. Serve as required.
  • 65 mins
  • 10
  • Main, On the Go, Starter
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500g brown rice

40g Essential Cuisine Aromatic Base

16g Essential Cuisine Light Veg Stock Mix

2 ltrs water

1kg firm tofu, diced



1 bunch spring onion, finely sliced

1 bunch coriander, finely chopped

6 cloves of garlic, finely chopped

30g ginger paste

20g toasted sesame seeds

100g gluten free soy sauce

50g sesame oil

45g honey

5g chilli flakes



45g rice wine vinegar

100g mirin

100g gluten free soy sauce

100g orange juice

45g fresh lime juice

10g Essential Cuisine Aromatic Base



200g cucumber, sliced

150g shredded red cabbage

5 avocados – peeled, halved and sliced

150g edamame beans, peeled

150g beetroot, sliced


  1. To a large pan add the water, Essential Cuisine Aromatic Base & Essential Cuisine Light Veg Stock Mix & bring to the boil
  2. When boiling, add the rice and cook for around 45 minutes or until cooked. Once cooked, drain and chill
  3. Place the diced tofu in a bowl. Add spring onions, garlic, ginger and sesame seeds
  4. Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with the tofu to coat evenly
  5. Make the citrus dressing, combining all the ingredients in a small bowl
  6. Assemble bowls – divide rice among ten bowls, then the rest of the garnishes
  7. Spoon the citrus dressing over the veggies and sprinkle with sesame seeds and chilli flakes
  8. Serve with chop sticks and Sriracha
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2 tins of lentils

2 tins of kidney beans

1 can of sweet corn

1 can of cannellini beans

large handful of dried apricots – chopped

bunch of spring onions – chopped

bunch of coriander – chopped

2 courgettes – finely chopped

1 tablespoon of olive oil


For the dressing

1 tablespoon of balsamic vinegar

2 tablespoons of olive oil

2 cloves of garlic


  1. Drain and rinse the tins of beans and corn, and pile them all into a large salad bowl.
  2. Heat 1 tablespoon of the oil in a frying pan, and add the spring onions and courgettes and fry until just softened for about 5 minutes and combine with the beans. Add the chopped coriander and apricots to the beans and vegetables.
  3. Mix the dressing ingredients: the remaining olive oil (2 tablespoons), balsamic vinegar and garlic in a screw topped jar and shake well to combine and toss into the beans and vegetables.
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Calorie controlled cooking spray

1 large onion, thinly sliced

1 large fennel bulb, trimmed, cored and thinly sliced, fronds reserved

2 garlic cloves, finely chopped

1 teaspoon ground ginger

1 teaspoon ground coriander

1 cinnamon stick

350ml vegetable stock, made with 1 stock cube

4 courgettes, trimmed and cut into 4cm chunks

100g pitted green olives in brine, drained and halved

2 tablespoons chopped fresh flat-leaf parsley, plus extra to serve

2 tablespoons chopped fresh coriander, plus extra to serve

200g couscous

2 preserved lemons in brine, drained, halved and finely chopped

Juice of ½ lemon


  1. Mist a large flameproof casserole or tagine dish with cooking spray and set over a medium heat. Add the onion and fennel and cook, covered, for 10-12 minutes until soft, then stir in the garlic and all of the spices and cook for another minute. Stir in the stock, courgettes and olives and simmer for 5 minutes. Remove and discard the cinnamon stick. Season to taste, then stir in the fresh herbs.
  2. Meanwhile, put the couscous and preserved lemons in a large bowl and pour over 250ml boiling water from the kettle. Cover with clingfilm, then set aside for 5 minutes, until all the liquid has been absorbed. Fluff up the grains with a fork, then stir through the lemon juice and season to taste.
  3. Serve the lemon couscous topped with the tagine and garnished with the extra parsley and coriander, and the reserved fennel fronds. The tagine can be frozen in an airtight container for up to 2 months. 6 SmartPoints value per serving A delicious Moroccan-style dish that features a medley of green veg and herbs. Cook’s tip If you can’t find preserved lemons, you can use the finely grated zest of 1 lemon instead. The SmartPoints will remain the same.