Ingredients

2 medium sized leeks
1 medium onion (diced)
1 tbsp unsalted butter
1 large potato (peeled and diced)
1 large garlic clove (finely chopped)
2 cups vegetable
5 cups stinging nettle leaves
½ tsp sea salt
Greek yoghurt or cream

Method

1. Clean and trim the leeks and slice.
2. Melt the butter in a large pan and add the lean, onion, potato and garlic. Sauté until the onion is soft. Stir in the stock then cover and simmer to soften the vegetables.
3. Stir in the stinging nettles and salt and simmer gently for a further minute. Remove from the heat.
4. Blend until smooth and creamy. Check the seasoning, allow to cool and when cool place in the refrigerator to chill.
5. Serve with a spoonful of Greek yoghurt or cream.

Ingredients

2 large potatoes, 200g when cooked (floury varieties are best)
100g gluten free flour
1 small egg (beaten)
150g young nettle leaves
nettle and wild garlic pesto
salt

Method

1. Bake the potatoes in the oven until tender and scoop out the middles and put through a potato ricer. Add a pinch of salt.
2. Flour your board well and put the potato on the board and make a well in the middle, add the beaten egg and combine with floured hands until you have a smooth dough thus incorporating the flour.
3. Roll the dough into a chipolata shape and then cut into pieces. Bring a pan of water to boil, add the gnocchi and wait till they rise to the top. Drain and leave covered.
4. Wilt the young nettle leaves quickly in boiling water. Drain add to the gnocchi together with a large dollop of the pesto.

Ingredients

2 Wild and Game wild boar steaks, cut into bite-sized pieces
4 asparagus spears (sliced)
Half a red pepper (sliced)
1 small carrot (sliced)
Half a medium onion (sliced)
100ml light soy sauce
1 large tsp garlic paste
1 large tsp ginger paste
2 tbsp honey
2 tsp cornflour
Sesame oil
600ml water

Method

1. Pre-heat the oven to 160 degrees centigrade, gas mark 3
2. Heat some sesame oil in an oven-proof pot, add the meat and cook until browned.
3. Mix the soy sauce, honey and cornflour in a small jug.
4. Add the garlic and ginger and cook for a couple of minutes, then pour in the soy, honey and cornflour mix. Stir and cook until thickened then top up with the water.
5. Keep on the heat until bubbling well, then put the lid on and transfer into the oven and cook for 2 - 2.5 hours. Check regularly and top up with water when necessary. You want the sauce to end up quite thick and sticky.
6. Heat some sesame oil in a wok or frying pan and fry the vegetables for a few minutes – don’t overdo it; you want them to retain their bite.
7. Add the vegetables to the pot of meat and stir well. Serve with noodles or rice.

Ingredients

Sugar Clementine:
250g pastry fondant
125g isomalt
125g glucose
Equal quantities of glucose
and water
1g taronja (orange colour)
5g citric acid
5g orange powder

Buckthorn sorbet
1ltr orange juice
1ltr buckthorn juice
200g caster sugar
75g dextrose
150g pro crema
30g glycerine
10g gellan

White chocolate mousse
500g double cream
500g ganache
(equal quantities of double
cream and white chocolate)

White chocolate leaf
1kg white chocolate

 

Method

1. Sugar clementine: Bring the pastry fondant, isomalt and glucose to 160°C. Add equal quantities of water and citric acid.
2. Blackthorn sorbet: Add all the ingredients together in a bowl and whisk well. Divide the liquid in half. In a thermo jug, blitz at 90°C for 10 minutes and then turn up the temperature to 100°C for 10-15 seconds.
3. White chocolate mousse: Whip the double cream to soft peak (slightly ribbon) – whisk by hand. Fold the ganache into the cream. Divide into piping bags.
4. White chocolate leaf: Bring 750g of chocolate to 45°C - add 250g remaining chocolate to take it down to 25°C – then take it back up to 29°C.

Ingredients

Good glug of olive oil
500g jersey royals, washed clean and left whole
1 packet silken tofu
1-2 garlic cloves, crushed into a paste using 1/2 tsp sea salt
Pinch of cayenne pepper
Pinch of smoked paprika
Juice from 1 lemon
Small handful of freshly chopped parsley

Method

1. Pre-heat oven to 200 degrees
2. Place a roasting dish in the oven with a good glug of olive oil, pop in to heat up whilst potatoes cook
3. Cover the potatoes with cold water and bring to the boil. Cook until tender then drain and using a rolling pin or wooden spoon break the potatoes and place into the roasting dish. Make sure the potatoes are well covered in oil and sprinkle with sea salt and pepper
4. Roast the potatoes in the oven for around 30 minutes, stirring half way through Whilst the potatoes are cooking make the aoili by placing all the items apart from the parsley in a high-speed blender and blitz until smooth. If the mixture is a little too thick then add a dash of soy milk. Mix in the parsley by hand
5. Once the potatoes are cooked, remove from the oven and drain any excess oil. Place on a large plate with the aoili in the middle.
6. ** Top tip. You can also add smoked paprika to the potatoes before roasting to give them a lovely smokey flavour You can also add finely chopped sweet pickled gherkins, onions and dill to make the aoili into tartare sauce (can remove garlic if preferred).

Ingredients

For the grilled sardines
1 whole sardines, butterflied
1 lemon, juice only
salt
pepper
vegetable oil

For the salsa verde
½ bunch flat-leaf parsley, leaves only
3 sprigs fresh mint, leaves only
1 shallot, finely diced
40 ml sherry vinegar
2 tbsp capers, in brine
3 tinned anchovy fillets
1 tsp Dijon mustard
1 lemon, juice only
120 ml extra virgin olive oil
½ garlic clove, minced
pepper
salt

For the garlic roasted Jersey Royals
500 g Jersey Royal potatoes, washed
3 garlic cloves, crushed
1 tbsp lemon thyme, finely chopped
1 tsp rosemary, finely chopped
80 ml olive oil
salt
pepper

Method

1. Start by making the salsa verde first as its flavour will intensify as you prepare the rest of the recipe. Mix together the 30ml of sherry vinegar, diced shallot and a pinch of salt. Set aside for 10 minutes. Drain and finely chop the capers. Chop the anchovies, parsley and mint. Add the chopped ingredients to the shallots and stir to combine. Season with pepper and place into the fridge until required.
2. Bring the potatoes to boil in lightly salted water. Reduce the heat and simmer gently for 7-10 minutes, or until the potatoes are just cooked. Strain and leave to steam until cool. Preheat your oven to 180˚C/gas mark 4. Once the potatoes have cooled, slice diagonally into halves and place into a large bowl. Add the lemon, thyme, rosemary, olive oil, garlic, salt and pepper. Toss to coat evenly. Place on a tray and into the oven for 20-25 minutes, or until the potatoes are hot and crispy on the outside
3. Meanwhile, heat the griddle pan or barbecue until hot. Season the sardines with pepper, a dash of lemon juice and salt - leave for 5 minutes. Brush the sardines lightly with vegetable oil and place onto the hot grill or barbecue. Cook on each side for 2 minutes, or until just cooked through. Remove and leave to rest for 2 minutes.
4. To Serve: Remove the potatoes from the oven and divide evenly across 4 plates. Place 2 sardines onto each plate and top with the salsa verde.

Ingredients

200g Jersey Royal potatoes, medium in size
30g yellow raisins
2 tsp brandy
50g butter, melted
20g dark chocolate, shaved
180g puff pastry
1 egg, beaten
Sea salt

Method

1. First start by placing the yellow raisins into a small bowl with the 2 tablespoons of brandy. Leave to soak whilst you prepare the other ingredients.
2. Scrub the potatoes and cook for 20 minutes or until semi-soft in boiling salted water. Drain away the water and dry the potatoes thoroughly -they should be nice and waxy. Slice horizontally into thin discs and place into a bowl. While still warm, add the melted butter and season to taste with a pinch of sea salt.
3. Into 6cm diameter bun cases or individual moulds, press the disks tightly inside and chill to set for at least 1 hour. Roll out the puff pastry to a thickness 0.5cm. Using a knife, run around the set potatoes to remove them from the mould. Along the centre of the puff pastry, place the set moulded potato circles with a few gaps between adding a few of the soaked sultanas on top. Brush egg wash on the outside edge of the pastry then seal by folding over the top with the opposite edge.
4. Using an 8cm round pastry cutter, form individual rounds around each set of potatoes. With a small 2cm pastry cutter, make a hole into the top each round. Push in the shaved chocolate and score lightly to make a creative pattern. Egg wash and sprinkle with a few pinches of sea salt. Set aside to rest and set the puffs. Pre-heat your oven to 240°C/gas mark 9. Once heated, bake the puffs for approximately 10 minutes. Remove from oven, and check the base is crisp and not soggy with a golden brown finish on top. Serve immediately.

Ingredients

For the Jersey Royals fondants
8x medium Jersey Royal potatoes
10ml extra virgin olive oil
125g unsalted butter
3g thyme bunch
3g rosemary bunch
1x clove garlic
1x bay leaf
250ml chicken stock

For the pheasant
2x whole Perthshire pheasants or prepared pheasant crowns
10g sea salt flakes
3g crushed white peppercorns
5g fresh thyme bunched
1x garlic clove
30g unsalted butter
30ml rapeseed oil

For the celeriac purée
¼ celeriac
1x shallot
10g salt
5g white pepper
250ml full fat milk
125ml hot water
25g butter
30ml double cream

For the kale
6 pcs whole kale leaves
25ml olive oil
15g butter
30ml chicken stock
3g salt
1g pepper
1x oil in fryer for deep frying
½ lemon juiced

For the jus
250ml veal demi glace
100ml chicken glace
1x shallot
5x button mushrooms
1x thyme
10ml whisky
50ml ruby port
1g sea salt
pinch white pepper

For the bread sauce
2x slices fresh bread
1x garlic clove
1x clove
1x bay leaf
10g leek white
75ml milk
30ml double cream

Method

1. For the Jersey Royals fondants: Wash, peel and dry potatoes. Cut into 8x cylinder shapes, 2x per potion. Smoothen the edges. In saucepan, lightly heat up oil, then add potatoes top down. Now add butter, stock and other ingredients. Bring to boil then turn down heat to a simmer. Cook till reduced by half, then carefully turn over the potatoes.
2. Now place in oven and cook for a further 20 minutes at 170°C. Check occasionally and baste with cooking liquid. Add little hot water if cooking to dry or butter starts to caramelize. Take out when just before ready and rest in cooking juices till use or reheat
3. For the pheasant: Season the pheasant crowns with salt and pepper. Heat a heavy based cast iron pan or griddle pan, then add oil. When hot, add pheasant crown, sealing one side (breast) then the other. Turn over to sit on its back, turn heat to low, wait a minute then add butter and herbs. Baste continuously to ensure the whole bird is well basted with all the cooking fats.
4. Place into a moderate oven, 170°C and cook for 5 minutes. Take out, rest on wire rack 5 minutes, just before serving, remove breasts and add to warm pan. Baste with cooking fats and liquids left over from oven roasting. Ensure all other ingredients are hot. Adjust seasoning if needed, plate and serve.
5. For the celeriac purée: Peel and rough dice celeriac, thinly slice shallot. Add to cold milk, season and then add hot water. Fold a cartouche and over very low heat cook till soft. Remove celeriac from liquid and place in blender. Add butter and heated double cream. Purée, pass through fine sieve and serve.
6. For the kale: Wash, peel and cut 2 leaves into 8 rectangle shapes. Dry, then deep fry in preheated oil at 130°C till crispy. Drain and set aside till serving. Finely shred the remainder kale, including the stalks. Heat olive oil and butter in saucepan, add kale, then stock. Cover with lid and quickly bring to the boil, then drain. Season, dash with lemon juice, serve.
7. For the jus: Sweat shallots and mushrooms, add thyme. Deglaze with whisky, then port and reduce. Add chicken and veal glace and boil, reducing by half. Then season, simmer till thickened.
8. For the bread sauce: Infuse milk whilst heating with garlic, clove, leek and bay leaf. Cover for 5 minutes to draw all the flavour. Pass onto white bread pieces (crusts removed) and steep. Check seasoning. Lightly purée with hot cream and serve at once.

Ingredients

1ea Country Range Frozen 4.5″ Brioche Buns
20g Country Range Creamery Butter Salted
20g Country Range Baked Beans in Tomato Sauce
2ea Lamb Weston Hash Browns
3ea Country Range Unsmoked Rindless Back Bacon
2ea Country Range Butcher’s Style Cumberland Sausage 6’s
1ea Free range egg

Method

1. Melt the butter in a frying pan and fry the bread - keep warm
2. Cook and half the sausages, grill the cut side to get crispy.
3. Cook the bacon and keep warm.
4. Cook the hash browns and keep warm.
5. Heat the baked beans and keep warm.
6. Fry the egg and assemble the sandwich in the following order : Bread - bacon - beans - hash brown - sausage - egg - bread
7. Serve with your favorite condiment

Ingredients

1 slice Emmental cheese slice
2 ea Country Range 100% Silverside of Beef or Pastrami
10g Colman’s Mustard
1ea Country Range Large Gherkins (sliced)
15g Country Range Creamery Butter Unsalted
As desired Country Range Thousand Island Dressing
20g Sauerkraut
1ea Small Rustic Ciabatta

Method

1. Toast your Ciabatta halves then spread each half with Thousand Island Dressing.
2. Place one slice of cheese on the ciabatta half, top with the pastrami or beef, sliced gherkin and then sauerkraut.
3. Add a drizzle of mustard and then the final piece of ciabatta!

Ingredients

75g BBQ Pulled pork
2ea Country Range 10” tortillas
10g Country Range plain flour
20ml Water

Method

1. Pre heat fryer to 180oC
2. Mix the plain flour and water together to form a paste
3. Place half of the BBQ mix in the middle of the tortilla so it looks like a sausage
4. Brush some flour paste on the edges of the tortilla
5. Fold the two sides in, then the bottom and then roll into a cylinder. The flour paste will seal everything in
6. Fry until golden for about 6/8 mins
7. Serve with CR salsa, some sour cream and some CR grated cheddar

Ingredients

1ea Small french stick
16ea Whitby Scampi
25g Country Range Creamery Butter Salted
25g Country Range Real Mayonnaise made with Free Range Egg Yolk
30g Country Range Piri Piri Sauce
1ea Avocado
2ea Vine plum tomato
1/4ea Iceberg lettuce

Method

1. Finely slice the lettuce, add mayo and 1/2 of the piri piri sauce to dress the lettuce.
2. Cut the bread in half and butter.
3. On the base of the bread place the lettuce and slices of tomato and avocado.
4. Fry the scampi and once cooked coat in the remaining piri piri sauce.
5. Add the pieces of scampi to the sandwich to finish your Po’boy.
6. Cut the baguette in half and serve – you could serve up with some slaw and a cold drink!

Ingredients

50g Country Range Marinated Piri Piri Chicken
1ea Delifrance Feel Good Panini
15g Country Range Creamery Butter Salted

Method

1. Cut your panini bread and butter.
2. Fill with a generous amount of chicken and press on a panini grill until toasted and hot.
3. Cut in half and serve!

Ingredients

2ea Sour Dough Loaf
1ea Red pepper
1ea Yellow pepper
4ea Cherry tomatoes
1ea Red onion
25g Country Range Creamery Butter Salted
50g Polenta
25g Parmesan
25ml Country Range Olive-Pomace Oil
5ml Country Range Balsamic Glaze
10g Country Range Capers in Brine
1 tbsp Basil (chopped)
1 tbsp Parsley (chopped)
1 ea Garlic clove

Method

1. Cut the vegetables and roast in the oven until charred.
2. Mix veg with balsamic, olive oil, chopped basil and season.
3. In a sauce pan melt the butter and add 300ml water, bring to the boil and add the polenta. Stir until thick and glossy.
4. Add the chopped garlic and check the consistency of the polenta - it should be nice and soft and not too stiff. Add a little water if it is too thick.
5. Add the grated parmesan and keep warm.
6. Cut the sour dough, rub with pomace oil and a clove of garlic - griddle in a dry pan until crispy and brown.
7. Top the bread with mashed polenta, then the roasted veg.
8. Add some grated parmesan and a few chopped capes and chopped parsley.

Ingredients

2ea Central Foods Large Plain Naan Bread
14ea Daloon Onion Bhaji
50g Country Range Houmous
25g Natural yoghurt
1/4ea Cucumber (grated)
1/4 tsp Country Range Medium Madras Curry Powder
1/8 tsp Country Range Whole Cumin Seeds
1/8 tsp Country Range Garlic Powder
25g Lime pickle
1 tbsp Coriander (chopped)
1/4 ea Butternut squash
1/2 ea Lime juice
1 tsp Mint chopped

Method

1. Slice the butternut squash thinly and roast in the oven with salt, olive oil and a few cumin seeds for 10 mins.
2. Mix the houmous with toasted cumin seeds and madras curry powder.
3. Mix the yoghurt with garlic, mint, grated cucumber and lime juice.
4. Chop the coriander.
5. Fry the onion baths until crispy and keep warm.
6. Assemble the naan as followed.
7. Spread houmous over half of the naan and place butternut squash, onion bhaji, mint yoghurt, chopped coriander, lime pickle on the naan and fold in half.

Ingredients

80g Country Range Supreme chicken tikka
2 ea Central Foods Large Plain naan
14 ea Daloon onion bhaji
50g Country Range Homous
25g Natural Yoghurt
1/4ea Cucumber (Grated)
1/4 tsp Country Range Medium Madras Curry Powder
1/8 tsp Country Range Whole Cumin Seeds
1/8 tsp Country Range Garlic Powder
25g Lime pickle
1 tbsp Chopped coriander
1/2 ea Lime juice
1 tsp Mint chopped

Method

1. Mix the houmous with toasted cumin seeds and madras curry powder
2. Mix the yoghurt with garlic, mint, grated cucumber and lime juice
3. Chop the coriander
4. Fry the onion bhajis until crispy and keep warm
5. Assemble the naan as followed
6. Spread houmous over half of the naan and place chicken tikka, onion bhaji, mint yoghurt, chopped coriander, lime pickle on the naan and fold in half.

Ingredients

2ea Country Range Dough Ball 180g
50g Country Range Luxury Coleslaw
1ea Rack Baby Back Ribs
2 tbsp Country Range Smoked Paprika
1 tsp Country Range Ground Cumin
1 tbsp ountry Range Pure Clear Honey
2 tsp Country Range Barbecue Sauce
1 tsp Country Range Ground Garlic
8ea Country Range Large Gherkins (slices)

Method

1. Marinate the ribs over night in garlic, cumin and smoked paprika.
2. Cook the ribs slowly in the oven for 2 hours at 125oC covered in tin foil.
3. Pour over the BBQ sauce and honey - glaze the ribs for 1 more hour, turning the rack every 15mins and basting with the glaze juices
4. Once the meat pulls from the bone keep warm.
5. Defrost 2 dough balls, turn the oven up to 260.
6. Roll out the dough balls to 7”.
7. Cook the dough ball in the oven for 1 min until light and fluffy.
8. Pull the meat off the bones, add to the pitta with some luxury coleslaw and slices of gherkin.

Ingredients

2ea Country Range Doughball
50g Yoghurt
1/4ea Cucumber (grated)
1ea Garlic clove
1/2 tbsp Mint (chopped)
1/2 tbsp Dill (chopped)
1ea Country Range Premium Quality Chicken – Skinless and boneless chicken breast fillets
1/2 tsp Country Range Dried Oregano
1/2 tsp Country Range Dried Rosemary
1/2 tsp Country Range Smoked Paprika
1tsp Country Range Garlic Powder
25ml Country Range Cooking White Wine
10ml Country Range Olive-Pomace Oil
5ml Country Range Lemon Juice
1ea Vine Tomato
1ea Red onion
1ea Lemon
Parsley (chopped)

Method

1. Cut the chicken into strips and marinate in olive oil, white wine, garlic, rosemary, lemon juice, oregano and paprika for 1 hour.
2. Mix the grated garlic clove, mint, dill, cucumber and yoghurt together and leave to one side (this will form your tzatziki sauce).
3. Defrost your Doughball and allow to prove
4. Thread your chicken onto skewers and grill over charcoal until cooked. Make sure you keep this warm.
5. Slice your tomato and onion.
6. Roll out your Doughball to the size of a small 7” plate.
7. Bake the Doughball in the oven at 260 for 1 min until it puffs up like a pillow of love.
8. Spread tzatziki sauce over the bread, add a few sliced onions and tomato, add the chicken, give it a squeeze of lemon and a sprinkle of parsley, add some seasoned chips.
9. Roll up and eat.