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3 cups shredded Monterey Jack cheese (about 14oz)

1 cup crumbled feta cheese (4oz)

1 cup shredded ricotta salata cheese (4oz)

3 tbsp finely chopped fresh dill

3 tbsp finely chopped fresh mint

3 tbsp finely chopped fresh flat-leaf parsley

2 large eggs, beaten

1 tsp freshly ground black pepper

1 pack (about 20 sheets) filo pastry, thawed overnight in the refrigerator

1 cup melted clarified butter


  1. Position racks in the top third and centre of the oven and preheat the oven to 350°F (177°C). Line two large rimmed baking sheets with parchment paper.
  2. To make the filling: Mix the Monterey Jack cheese, feta, ricotta salata, dill, mint, parsley, eggs, and pepper together in a large bowl.
  3. Unroll the filo and stack on the work surface. Cover the filo with a sheet of plastic wrap and a damp kitchen towel to keep it from drying out.
  4. Keeping the remaining filo covered, place a filo sheet, with the short side facing you, on the work surface. Using a soft pastry brush, gently brush the filo with melted butter. Using a pizza wheel or a sharp knife, cut the filo into thirds lengthwise.
  5. Place a teaspoon of the filling on the bottom of one strip, about 1” from the bottom and slightly off centre. Starting at the right bottom corner of the strip, fold the filo over to cover the filling to meet the opposite long side of the strip. Lightly press down on the filled filo to spread the filling.
  6. Fold the filo up, then over to the other side, continuing in a “flag-folding” fashion to form a filled triangle-shaped borag. Transfer to a prepared baking sheet. Repeat with the remaining two filo strips. Continue with the remaining filo, filling, and butter, placing the borags about an inch apart on the baking sheets.
  7. Brush the tops of the triangles with more melted butter. Bake until the borags are golden brown and crisp, about 15 minutes.
  • 38 mins
  • 2
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150g Country Range Plain Flour

1/8 tsp Country Range Ground Ginger

25ml Country Range Extended Life Vegetable Oil

25g Country Range Madras Curry Paste

80ml water

½ tbsp Maldon salt

4 chicken thighs, diced small

1 spring onion, sliced

1 bunch fresh Coriander, chopped

1 tsp garlic cloves crushed

fresh ginger, sliced

1 green chili


  1. Mix the water, flour and salt in a bowl to form a dough. Knead until smooth then cover in cling film and rest for 1 hour in the fridge.
  2. Meanwhile chop the diced chicken thigh small until it like mince, add sliced spring onions, madras paste, coriander, garlic and ginger. Mix well and put aside.
  3. Split the dough into about 12/15 20g sections, hand roll them into balls.
  4. Roll out each ball until very thin.
  5. Place a dessert spoon of chicken mix in the middle, wrap the pastry around and crimp the pas-try together at the top until the meat is sealed in.
  6. To Cook, use a traditional Bamboo steamer- place the momos in the top with the lid on and place over a pan of boiling hot water (you can also use a normal metal steamer or your oven if it has a steamer setting).
  7. Steam them for 8 mins.
  8. Dress with fresh ginger slices and green chili.
  • 45 mins
  • 4
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1 tub Country Range Premium Chicken Breast Fillets

2 tsp Country Range Pure Clear Honey

4tsp Country Range Soy Sauce

1 tsp Country Range Ground Garlic

1 tbsp Country Range Corn Flour

1 tsp Country Range Chinese Five Spice

300g Minced pork

2 tsp light brown sugar

1 tbsp coriander, chopped


  1. Finely chop the chicken fillets and place in a bowl with all the other ingredients
  2. Mix the mixture well and roll into walnut sized balls
  3. Gently fry in vegetable oil until golden on all sides and cooked to 75°C
  4. Serve with some Country Range Medium Egg Noodles, dressed with soy and sesame oil.
  • 1 hour
  • 6
  • Breakfast, Main
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6                       Country Range Fresh Free-Range Medium Eggs

1/4 tsp             Country Range Ground Cumin

1 tsp                Country Range Pure Clear Squeezy Honey

200ml              coconut water

1 tsp                yeast

300ml              coconut milk

200g                rice flour

1                      large pinch of salt


Onion and Chili salad

50g                  Country Range Tinned Chopped Tomatoes

25g                  finely sliced red onion

1                      small bunch chopped coriander

1                      lime (juice)

1                      quantity of sliced chilis (as hot you like)


  1. Heat 100ml of coconut water until tepid. Whisk in the yeast and honey, then leave to stand for 15 minutes. Mix with the coconut milk, then pour it into the rice flour in a large bowl. Whisk until you have a smooth batter. Cover with cling film and leave for 3 hours or overnight in the fridge.
  2. Add the last 100ml coconut water to the bowl and whisk well. Season with salt. Leave to stand for 15 mins before using. It should be thinner than a traditional pancake batter.
  3. Prepare the salad.
  4. Traditionally, the hoppers are cooked in a small, high-sided wok, but you can use a nonstick frying pan instead. Heat your pan, then, as it heats, dip into the oil with a piece of kitchen roll or cloth and use it to briskly rub around the pan. Slowly pour a ladleful of the batter into the pan, tilting it so the batter cooks up the edges of the pan and is distributed in a thin layer.
  5. Quickly crack an egg into the base of the pan and cover. Leave to cook for 2.5 minutes, or until the egg is just cooked and the edges of the pancake are starting to brown. Run around the edges with a palette knife and ease onto a plate. Serve with the salad and eat! (Repeat with the remaining mixture and eggs to create more hoppers)
  • 30 mins
  • 4
  • On the Go, Side Dish, Starter
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150g Country Range Plain Flour

16 individual Country Range Mashed Potato Pellets

½ tsp Country Range Ground Coriander

½ tsp Country Range Ground Ginger

100g Country Range Creamery Salted Butter

2tsp Country Range Garam Masala

½ tbsp Country Range Crushed Chillies

1tbsp coriander, chopped

1 tsp Maldon salt

1 onion, diced

1/2/ tsp cumin seeds

50ml water


  1. Mix the water, flour and 1 tsp salt in a bowl to form a tight dough.
  2. Knead until smooth and rest.
  3. Prep the mash potato and add all the spices and coriander.
  4. Finely dice the onion and fry in 25g of butter. Then add them to the mash mixture.
  5. Split the dough into 4 and roll each section out.
  6. Place 1/4 mash into the center of each rolled out dough section and wrap the dough around the mash to form a half circle and seal.
  7. Griddle in a pan with a little butter until golden on each side.
  8. Serve with a choice of tomato, onion, chilli raita and mint yogurt.
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3 Country Range Free Range Medium Eggs (egg whites)

150g Country Range Pure Clear Honey

75g Country Range Flaked Almonds

75g Country Range Hazelnuts

75g Country Range Pistachio

Drizzle of Country Range Long Life Vegetable Oil

250g Caster Sugar

100g glucose

100ml water

1tsp rosewater

4 Edible rice paper sheets

Icing sugar for dusting


  1. Line two 10” baking trays with the sheets of rice paper, brush with oil and dust with icing sugar.
  2. Add the egg whites to a clean mixer bowl to come to room temperature.
  3. Place the caster sugar, honey, glucose and water in a heavy bottom saucepan and heat slowly to reach 140°C.
  4. Once the mix has reached 125°C start whisking the egg whites until you have firm peaks.
  5. Add the sugar mix slowly and keep beating until the mix starts to cool.
  6. Add the nuts and rose water and keep whisking until you can place your hands on the bowl without burning.
  7. Pour into the tins and top with more rice paper.
  8. Once cooled tip out and cut into pieces to serve.
  • 1 hour
  • 12
  • Dessert
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200g Country Range Creamery Butter

4 Country Range Fresh Free Range Eggs

300g Country Range Ground Almonds

40g Country Range Pistachios, chopped

100g Country Range Plain Flour

2tsp Country Range Baking Powder

175g Caster Sugar

½ tsp ground cardamom

1 orange zest and juice

1tbsp rose water



3tbsp icing sugar

1 orange juice and zest

2tsp rosewater

25g Country Range Pistachios, chopped

1tsp dried rose petals


  1. Pre heat the oven to 160°C
  2. Cream the caster sugar and soft butter until light and fluffy.
  3. Add the rosewater, ground cardamom and the beaten eggs 1 at a time. Add a spoonful of ground almonds after each egg to stop the mix splitting.
  4. Add the baking powder to the flour, chopped pistachios and the rest of the ground almonds.
  5. Add the zest and juice of 1 orange to the egg mix.
  6. Add the flour and mix slowly into to the egg mix to form a nice loose cake mix.
  7. Pour the mix into a buttered spring base cake tin and bake for 40 minutes.
  8. Meanwhile, make the orange frosting by mixing the icing sugar, rosewater and orange juice and zest.
  9. Once the cake has been cooked and cooled. Drizzle the top with the frosting to make it look super classy. Top with chopped pistachios and dried rose petals.
  • 50 mins
  • 1
  • On the Go
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1 tbsp Country Range Horseradish Sauce

Or 1 tbsp Mustard

25ml gravy- made with Country Range Rich Gravy Mix

1 giant Yorkshire pudding (8”)

2 slices of beef, cooked

½ carrot ½ parsnip

2 roast potatoes


  1. Defrost the Yorkshire pudding, cook in the oven and then keep warm and place on some tin foil and parchment paper.
  2. Cook all vegetables and roast potatoes however preferred, season and keep warm.
  3. Prepare the gravy as per instructions.
  4. Warm through the beef.
  5. Layer up the Yorkshire with a smear of horseradish or mustard. Top with meat, gravy, veg and roast potatoes then roll like you would a wrap and serve.
  • 23 nins
  • 2 portions
  • Side Dish, Starter
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10ml Country Range Long Life Vegetable Oil

4 Country Range 12” Tortilla Wraps

50g Country Range BBQ Pulled Jackfruit

1tbsp Country Range Set Soured Cream

2 limes

10g red cabbage

10g white cabbage

10g cos lettuce

½ avocado

1 red onion

1tbsp coriander, chopped

4 cherry tomatoes

½ fresh jalapeño

Pinch of salt

Pinch of pepper


  1. Pre-heat your fryer to 170°C .
  2. Cut small circles out from the tortillas, fry the rounds until they puff up. Take the puffed tortil-las, season with salt, pepper and lime juice and keep to one side. (Top tip! Use the trimmings to make funky tortilla chips or fry off and then blitz in a food processor to make a crunchy crumb to add further texture to your salbutes or any other dishes.)
  3. Heat the BBQ jackfruit and keep warm.
  4. Shred the cabbage and lettuce. Slice the onions and chop the tomatoes. Mix all together and season with salt, lime juice and a little vegetable oil.
  5. Use the puffed tortilla as your base and pile up the salad, jackfruit and a little sour cream or salsa to create your salbutes - great party street food. Substitute the jackfruit for chicken or pulled pork for a meat-based version.
  • 30 mins
  • 1
  • Main, On the Go
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10ml Country Range Extended Life Vegetable oil

1 Country Range 99% Gourmet Aberdeen Angus Burger

25g Country Range Creamery Salted Butter

2 Slices of Country Range Mature White Cheddar Cheese or Any Monterey Jack Cheese Slices

2 Slices Thick white bread loaf/ bloomer

1 red onion, sliced

1 large field mushroom, sliced


  1. Slice the onions and fry in 1/2 the butter.
  2. In a separate pan, fry the sliced mushrooms in the remaining butter and add a little mushroom stock/gravy to form a nice mushroom mix- make sure it’s not too watery.
  3. Cook the burger in the oven and keep warm.
  4. Butter the outside of two slices of bloomer bread.
  5. Layer up the melt as follows…. bread, cheese, burger, onions, mushroom, cheese and finally bread.
  6. Cook on a griddle until the bread has browned and the cheese has started to melt. Flip and re-peat. Serve immediately
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  • 80g  Mixed salad leaves
  • ½   Avocado
  • 20g  Toasted mixed seeds (pine nuts, pumpkin and sunflower)
  • 50g  Chopped sunblush/ sundried tomatoes
  • 50g  Chopped red and yellow peppers marinated in balsamic vinegar and extra virgin   olive oil
  • 50g  Sweetcorn kernals
  • 30g  Vegan Cheese
  • 30g  Lion Vegan Cajun and Tomato Dressing
  • 30g Lion Premium Vegan Mayo


  1. In a small frying pan, chargrill to sweetcorn and allow to cook
  2. Assemble the superfood salad with the leaves in the base of the bowl
  3. Top with the chopped sunblushed tomatoes, marinated peppers and chargrilled sweetcorn
  4. Stir through
  5. Sprinkle the mixed seeds on top of the salad
  6. Slice the avocado and place to one side of the bowl
  7. Grate/ crumble the Vegan cheese onto the salad
  8. Drizzle with the Lion Vegan Cajun and Tomato Dressings and serve with a side of Lion Premium Vegan Mayo
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  • Natural Greek Yoghurt
  • Baked Granola Oats and Mixed Seeds
  • Lion Mango Decorating Coulis
  • Lion Red Berry Compote


  1. Layer Greek Yoghurt, Granola, and generous amounts of Red Berry Compote in a bowl. Decorate with Lion Mango Coulis for a burst of colour. Garnish with fresh fruit.
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  • Three generous slices of Halloumi
  • Thick cut slice of Buffalo Tomato
  • Two onion rings
  • One field mushroom
  • Lettuce leaf
  • Sweet Potato Fries
  • Coleslaw
  • Lion Chipotle Mayo
  • Lion Mayonnaise
  • Brioche Bun


  1. Grill the Halloumi Slices until golden.
  2. Stack lettuce, mayonnaise, mushroom, onion rings and Halloumi in a fresh Brioche bun. Top with Chipotle Mayonnaise.
  3. Serve with a side of Sweet Potato Fries, creamy coleslaw and Lion Tomato Ketchup dip.
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  • Pakora
  • Samosa
  • Naan
  • Coriander
  • Pomegranate Seeds
  • Cauliflower
  • Lion Indian Spiced Lemon Dressing
  • Lion Indian Sweet Chilli Sauce


  1. Place pakora, samosa and bhajee on a roasting tray and cook at 190 degrees for 8 min.
  2. Add baby florets of cauliflower to a hot pan with a drizzle of olive oil, turmeric and salt and pepper till gently coloured.
  3. Remove from pan, finally mix lime juice and mint into some greek yoghurt.
  4. On a platter arrange the pakoras, samosas and bhajee, spoon minted yoghurt and dress with toasted sunflower seeds, pann roasted cauliflower, pomegranate seeds and fresh curry leaves
  5. To serve, decorate with Lion Spiced Indian Dressing and Indian Sweet Chill Sauce.
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  • 300g quinoa
  • 1 red onion, finely chopped
  • 100g raisins
  • 100g feta cheese, crumbled
  • 200g pomegranate seeds
  • 100g toasted pine nuts
  • 20g fresh coriander, chopped
  • 20g fresh parsley, chopped
  • 20g fresh mint, chopped
  • 3 lemons, juiced
  • 20 mls Lion French Style House Dressing


  1. Boil the quinoa until tender and drain well
  2. Spread across a tray to cool
  3. In a bowl mix the cooled quinoa with all the ingredients
  4. Season and serve in individual bowls
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  • 200g tuna steak, sustainably sourced
  • 10g sesame seeds
  • Splash of rapeseed oil
  • 2 cloves garlic, finely sliced
  • 10g fresh ginger, finely grated
  • 1 tbsp. low-salt soy sauce
  • ½ lemon, squeezed
  • 10g fresh coriander, chopped
  • 1 spring onion, sliced
  • 1 fresh red chilli, sliced
  • 20 mls Lion Tartare Sauce


  1. Coat the tuna in sesame seeds
  2. Heat the oil and add the garlic turning for one minute
  3. Add the tuna and sear on each side for 20 seconds
  4. Transfer into a pan and hold in a hot oven
  5. In a bowl add the ginger, soy, spring onion, chilli and lemon juice and mix well
  6. Place tuna on a plate and spoon over the ginger mixture
  7. Accompany with Lion Tartare Sauce
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  • Thick Greek Yoghurt
  • Crunchy Granola
  • Smashed Biscuit
  • Lion Raspberry Coulis
  • Mango Coulis
  • Lion Peach and Maple Compote


  1. Decorate the plate with Raspberry and Mango Coulis and smashed biscuits.
  2. Add a generous dollop of Greek Yoghurt followed by Lion Peach and Maple Coulis. Top with fresh fruit and serve as a healthy dessert or breakfast.
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  • Halloumi
  • Mixed salad leaves
  • Chopped Cucumber
  • Shredded Beetroot
  • Vegetabe Couscous
  • Lion Yoghurt and Mint Dressing
  • Lion Middle Eastern Hot Sauce


  1. Chop Halloumi into batons and fry until crisp.
  2. Prepare a bed of vegetable couscous, shred the beetroot and prepare the salad using mixed leaves and cubed cucumber.
  3. Arrange in a meze style and dress with Lion Middle Eastern Hot Sauce and Yoghurt and Mint Dressing. Garnish with choppoed chilli and spring onion as required.