Ingredients

120g Country Range Easy Cook Basmati Rice
2 blocks firm silken tofu, diced
1 tin lotus root slices
40g edamame
60g red cabbage, sliced
40g cubed watermelon
3 radishes, sliced
2 avocados, sliced
2 carrots
3 spring onions, sliced
3tbsp mirin
3tbsp rice wine vinegar
1tsp wasabi paste

Dressing
3tbsp Country Range Vegetable Oil
4tsp Country Range Sesame Seeds
2tsp Country Range Crushed Chillies
3tsp Country Range White Wine Vinegar
3tbsp Country Range Maple & Agave Syrup
2tsp Country Range Coriander Seeds
2tsp sesame oil
Juice and zest of 2 limes

Method

1. Make up the dressing by mixing all the ingredients together then pour over the diced firm silken tofu and cubed watermelon to marinate.
2. Cook the basmati rice as per pack instructions and keep warm.
3. Mix the wasabi, mirin and rice vinegar together and mix in with the rice.
4. Place the rice in the takeaway bowls and arrange all the thinly sliced and washed raw vegetables in the bowls to show off their colour and beauty.
5. Top with the marinated tofu and watermelon in the centre and serve.

Ingredients

50g Country Range Dried Red Split Lentils
30g Country Range Whole Dried Apricots
30g Country Range Chopped Dates
1tbsp Country Range Pistachio Nuts
1tsp Country Range Fennel Seeds
1tsp Country Range Cumin Seeds
1tsp Country Range Coriander
½tsp Country Range Crushed Chillies
Country Range Extra Virgin OliveOil, as preferred
10 sheets of filo pastry
1 butternut squash or alternative seasonal vegetable(s), diced
2 red onions, diced
2 cloves of garlic, minced or grated
2 red peppers, diced
Salt and pepper, to season
Powdered sugar, for dusting
(remove, if preferred)

Method

1. To make the filling, prepare your whole grain and red lentils then drain them well and leave to one side. Take your diced onion, peppers and butternut squash and add to a saucepan over a medium low-heat with a good drizzle of oil.
2. Add your minced garlic along with the crushed chillies, cumin seeds, coriander, and fen-nel. Mix well and leave to sweat, covered, for 30 mins.
3. Take your dates and apricots and dice. Add them to your pan towards the end of the 30 mins cooking time along with salt and pepper, to taste. Remove from the heat and leave to cool for around 20 minutes.
4. Preheat your oven to 190°C/170C Fan/Gas 5 and grease the base and sides of a round baking tin (approx. 20cm/8in) with a little oil.
5. Lay out a long sheet of Country Range Baking Parchment, with enough space for you to layout three sheets of your filo pastry side by side, with the longest side facing you. Slightly overlapping each one, brushing in between with water. Then brush the top of your filo sheets lightly with oil.
6. Separate your filling into thirds and form it into a thin sausage through the centre of your filo sheets.
7. Working very carefully, fold the pastry closest to you over the filling, folding tightly and firmly along to encase your filling into one long ‘sausage’ shape.
8. Coil the pastry ‘sausage’ around into a pinwheel shape into the round baking tin. You have a spare filo pastry sheet that you can use to patch up any areas that crack or split.
9. Just before serving add crushed pistachios over the top along with a very light dusting of icing sugar.

Ingredients

1 Country Range Fresh Chicken Breast Fillet
1tbsp Country Range Full Fat Soft Cheese
2oz (57g) Country Range Mature Cheddar Cheese, grated
2oz (57g) Country Range Broccoli, finely chopped
Pinch of Country Range Smoked
Paprika
Splash of Country Range Extra Virgin Olive Oil
Salt and pepper to taste

Method

1. Pre-heat the oven to 375°F / Gas Mark 5 / 170°C.
2. Cut the chicken breast through the middle to create a pocket for the cheese and broccoli filling.
3. Season the chicken with salt, pepper and smoked paprika.
4. In a bowl mix the broccoli, grated cheddar cheese and cream cheese then season well with salt and black pepper.
5. Fill the chicken breast with the cheese and broccoli stuffing mixture, securing the pocket with cocktail sticks.
6. Heat the olive oil in a pan over a medium-high heat then sear the chicken breast for3 minutes on each side until browned. Remove from the heat and bake in the oven for 20 minutes.
7. Remove the chicken from the oven and check the temperature using a thermometer into the thickest part of the chicken breast, it should read 165°F/73°C.
8. Serve the chicken with a choice of potato accompaniment and seasonal vegetables.

Ingredients

1ltr Country Range Vegetable
Bouillon, made up
1tsp Country Range Cumin
800g Country Range
Chopped Tomatoes
1 tsp Country Range
Chilli Flakes
1tbsp vegetable oil
4 garlic cloves, crushed
1 tbsp grated fresh ginger
100g okra
100g sweet potato, diced
1 red onion, diced
2 red peppers
200g spinach
100g crunchy peanut butter

Method

1. Fry the diced onion and red pepper in the oil until light brown.
2. Add the ginger, garlic and the made-up vegetable bouillon.
3. Bring to a simmer and add the chopped tomatoes, diced sweet potato, chilli flakes and cumin. Then simmer for 10 mins.
4. Add the okra and simmer for another 5 mins.
5. Once everything is tender add the spinach and peanut butter.
6. Season with salt and pepper to taste and serve with Country Range Easy Cook Basmati Rice.

Ingredients

Ground Paprika
1 tin Country Range Coconut Milk
400g Country Range Peri Peri Sauce
150g Country Range
Plain Flour
200g Country Range Panko Breadcrumbs
Cold water
1 Cauliflower
1 tsp Salt
½ tsp Pepper

Method

1. Make the batter by whisking the flour, water and seasoning until smooth.
2. Cut the cauliflower into florets, dip in the batter and roll in the breadcrumbs.
3. Deep-fry for 3 minutes until golden.
4. Meanwhile, whisk the Peri Peri Sauce with the Coconut Milk until smooth.
5. Toss the cauliflower in a little Buffalo sauce and with an extra side of sauce for dipping.

Ingredients

50g Country Range Plain Flour
50g Country Range Cornflour
Country Range Freeze Chill Chips 10/10
350g firm tofu
20ml malt vinegar
1/4 teaspoon of salt
150ml vegan friendly beer
100g Nori Seaweed sheets
Smashed Pea Salsa
150g Country Range Fancy Peas
10ml Country Range Lemon Juice
20ml Country Range Pomace Oil
½ red onion, finely diced
Chopped, fresh dill
Salt and pepper to season

Method

1. For the batter – mix all dry ingredients together, whisk in the beer.
2. Cut the tofu into four slices and top with an even slice of the Nori seaweed sheet.
3. Marinate the tofu in malt vinegar and season with sea salt.
4. Dip tofu in plain flour then the batter and fry until it floats with a dry color, 5 mins approx, at 180 degrees.
5. Cook the chips per manufacturer instructions.
6. To create the smashed pea salsa, mix the peas, red onion and chopped dill, adding the lemon juice and pomace oil as you mix. Squash the mix with a potato masher until crushed but not totally broken down.
7. Serve with a homemade vegan tartare sauce and the smashed pea salsa alongside your delicious crispy chips with a tomato sauce for dipping.
8. Finish with a lemon wedge and serve immediately.

Ingredients

400g can jackfruit, drained
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp dried thyme
1 teaspoon jerk spice mix
4 tablespoons of your favourite
barbecue sauce
2 teaspoons white wine vinegar
200ml can chopped tomatoes
Salt and black pepper

Method

1. Remove any seeds from the jackfruit and cut any large pieces in half.
2. Heat the oil in a saucepan over a medium heat. Add the chopped onion and cook, stirring, for 5 minutes until softened. Add the crushed garlic and cook for another 1 minute.
3. Add the thyme and jerk spice mix, stir, then add the jackfruit, barbecue sauce, vinegar, chopped tomatoes and 150ml water. When the sauce starts to bubble turn the heat to low, cover with a lid, and simmer for 30 minutes. Stir the sauce every now and then to stop it sticking to the bottom of the pan.
4. Take the lid off and cook for another 5 minutes until the sauce has reduced and thickened.
5. Preheat the oven to 220C/425F/Gas 7. Line a large baking tray with baking paper.
6. Spoon the jackfruit onto the lined baking tray. Now the fun bit! Using two forks, pull the jackfruit into strips, so it looks shredded. Add a splash of water to the sauce in the pan and spoon the mixture over the shredded jackfruit until coated. Place in the oven for 15 minutes until starting to crisp up at the edges.
7. Serve the barbecue jackfruit with any spare sauce spooned over (heat it up first) with wedges, chips or in a wrap.

Ingredients

800g Heinz No Added Sugar Beanz
1.2kg potato, peeled and diced
1.2kg sweet potato, peeled and diced
30g butter or olive oil

Seasoning
1tbsp vegetable oil
350g onion, finely chopped
400g carrots, finely chopped
200g celery, finely chopped
2tbsp vegetarian Worcester sauce
1tbsp dried thyme
200g peas

Method

1. Steam or boil the potatoes and sweet potatoes until cooked. Note, the sweet potatoes will take less time than the potatoes. Drain, then mash with butter and seasoning until smooth. Allow to cool. If making vegan, mash with olive oil.
2. Heat the oil in a large pan and sweat the onion, carrots and celery for 10 minutes, stirring regularly. Alternatively, cook in the steamer.
3. Stir in the Heinz Beanz, vegetarian Worcester sauce, thyme, seasoning and heat gently for a further 10 minutes.
4. Add the peas then transfer to a tin and allow to cool slightly before piping over the sweet potato mash.
5. Cook for 20-25 minutes in a pre-heated oven at 200oC until bubbling and core temperature is reached.

Ingredients

800g Heinz No Added Sugar Beanz
1tbsp vegetable oil
200g onions, diced
100g celery, diced
5g garlic, crushed
20 mini chipolata sausages
2tsp smoked paprika

150g yellow pepper, chopped
2tbsp BBQ sauce

DUMPLINGS
200g plain flour
100g vegetable suet
2tsp dried mixed herbs Seasoning

Method

1. Preheat oven to 190oC.
2. Heat the oil in a casserole dish and brown the sausages on all sides. Remove and set aside.
3. Fry the onion and celery in the casserole for 3 minutes, until beginning to soften. Stir in the garlic, paprika and yellow pepper and cook for a further minute.
4. Add the Heinz Beanz, BBQ sauce and sausages back in the pan and bring to a simmer. Transfer to the oven and cook for 15 minutes.
5. To make the dumplings; in a bowl combine the flour, suet, herbs and seasoning and bring together to form a soft dough with approximately 150ml of cold water. Add the water gradually as it may take a little less.
6. Form the dumplings into 10 balls. Remove the lid from the casserole and place the dumplings on top. Cook, uncovered for 15-20 minutes. The dumplings are cooked when a knife comes out clean.

Ingredients

200g Heinz No Added Sugar Beanz
300g pizza dough mix,
plus flour for dusting
150g mozzarella and grated cheddar cheese mix
100g tinned sweetcorn, drained

GARNISH
1tbsp chopped parsley

Method

1. Preheat oven to 200oC and grease a 12” round pizza tray.
2. Make up the pizza dough as directed on the pack instructions.
3. Roll out the dough on a lightly floured surface to a 13” (33cm) circle and place on the greased tray
4. To make the stuffed crust, using 100g of cheese, create a ring of cheese around the outside edge of the pizza base, leaving a ½ cm gap between the edge. Brush a little water inside the cheese ring then fold over the outside edge to enclose the cheese. Press firmly to seal.
5. Top the base with Heinz Beanz, sprinkle with the sweetcorn and remaining cheeses.
6. Bake for 20-25 minutes until the base is cooked and the cheese is bubbling.
7. Leave to stand for a few minutes before cutting into slices.

Ingredients

800g Heinz No Added Sugar Beanz
1 tbsp vegetable oil
250g onion, chopped
10g garlic, crushed
2tbsp korma paste
250g sweet potato, peeled and cut into 1cm dices
100g broccoli, cut into bite-sized florets

TO SERVE
Rice and naan bread
Coriander for garnish

Method

1. Heat the oil in a pan and fry the onion for 3-4 minutes. Add the garlic.
2. Add the korma paste and cook for a further 2 minutes, stirring.
3. Add the Beanz and gently heat through, stirring occasionally.
4. Meanwhile steam the sweet potato broccoli until just tender. When cooked add to the curry. Stir to combine.
5. Serve the curry with rice and mini naan bread. Garnish with chopped coriander.

Ingredients

200g Heinz No Added Sugar Beanz
1tbsp vegetable oil
150g onion, finely chopped
100g red pepper, finely diced
1tsp each of smoked paprika, chilli powder, ground cumin and ground coriander
30g jarred green jalapeños, chopped
10 taco shells
150g iceberg lettuce, shredded
50g cheese, grated

Method

1. Heat the oil in a pan and gently sauté the onion and pepper for 5 minutes until soft.
2. Stir in the spices and cook for another minute. Add the jalapeños and Heinz Beanz and heat through gently, stirring for 5 more minutes.
3. Warm the taco shells in the oven for 2 minutes.
4. Divide the lettuce between the tacos, fill with the chilli Beanz and top with grated cheese.

Ingredients

800g Heinz No Added Sugar Beanz
1tbsp vegetable oil
300g onion, finely chopped
5g garlic, crushed
1tsp each of chilli powder, ground cumin and ground coriander
30g jarred green
jalapeño peppers, drained and chopped
400g tinned sweetcorn drained
300g tinned kidney beans
50g spring onions, chopped

CHEESE SAUCE
75g butter
75g plain flour
600ml milk, warmed
80g grated
cheddar cheese

SEASONING
4 flour tortillas

GARNISH
Chopped coriander

Method

1. Preheat oven to 180oC
2. Heat the oil in a large pan and sauté the onion for 3 minutes until starting to soften. Add the garlic and the spices and fry for a further minute, stirring constantly.
3. Stir in the beans, jalapeños, sweetcorn and spring onions and cook gently for 5 minutes to heat through.
4. For the cheese sauce, melt the butter in a pan then beat in the flour and cook for 30 seconds, stirring. Gradually whisk in the milk, stirring all the time until the sauce thickens. Add 30g of the grated cheese and season.
5. To assemble the lasagne, place a third of the bean mixture in the base of the dish, followed by a layer of tortillas, cut to fit the tin, top with a thin layer of cheese sauce then repeat the layers, finishing with a layer of cheese sauce.
6. . Sprinkle the remaining cheese over the top and bake in the oven for 25-30 minutes or until golden brown and core temperature is reached.

Ingredients

300g Heinz No Added Sugar Beanz
1tbsp vegetable oil
250g red onions, sliced
400g mixed red and yellow peppers, sliced
50ml Heinz Sweet Chilli Sauce
500g cooked shredded chicken
10 flour tortillas

Method

1. Heat the oil in a pan and fry the onions and peppers for 7-8 minutes until soft and starting to caramelise.
2. Add the Heinz Sweet Chilli Sauce, cooked chicken and Beanz to the pan and heat through until core temperature is reached.
3. Heat a large frying pan (the same size as the tortilla) and lay a tortilla in the pan. Place 1/10 of the Beanz and chicken mixture over half of the tortilla
4. Fold over the unfilled side of tortilla to cover the chicken and Beanz mixture to make a half circle. Fry on both sides until the tortilla is crispy and golden brown. Repeat with remaining tortillas.
5. . Serve wrapped in deli paper.

Ingredients

1kg Heinz No Added Sugar Beanz
800g sweet potatoes peeled and cut into 5cm wedges
2tbsp vegetable oil
2tsp smoked paprika
300g onion, diced
2 tsp chilli powder
1 tsp each of ground cumin and ground coriander
400g tinned kidney beans, drained
2 tbsp vegetables oil
50g grated cheese – optional
50g spring onions, sliced diagonally

Method

1. Preheat the oven to 200oC.
2. Toss the sweet potato wedges in 1tbsp of the oil and place onto a baking tray. Sprinkle with the smoked paprika and roast in the oven for 25-30 minutes until golden brown.
3. In a large pan, heat the oil and fry the onion for 3-4 minutes until beginning to soften.
4. Stir in the spices and cook for a further minute.
5. Add the Heinz Beanz and kidney beans and heat gently.
6. Divide the spiced beans between the pots, add 3 sweet potato wedges to each pot.
7. Sprinkle with grated cheese (optional) and spring onions.

Ingredients

600g Heinz No Added Sugar Beanz
2tbsp HP Sauce
10 flour tortillas
25g butter
15 eggs, beaten

Seasoning
200g cheese, grated

Method

1. Stir the HP Sauce into the Heinz Beanz and heat gently.
2. Place the tortillas in the warming cupboard.
3. Melt the butter in a large shallow pan. Add the beaten eggs and cook on a gentle heat, stirring constantly until the eggs are soft, scrambled and just cooked. Season. Remove from the heat and keep warm.
4. To assemble the tortillas, divide the Beanz, eggs and cheese between the tortillas and fold up by pulling both ends in towards the middle and roll the burrito end to end, ensuring the sides are tucked in whilst rolling to prevent the filling from falling out.
5. Wrap in deli paper and serve warm as a ‘grab and go’ breakfast.

Ingredients

1kg Heinz No Added Sugar Beanz
500g potatoes, peeled and cut into 2cm dice
2 tbsp vegetable oil
1 tsp smoked paprika
10 vegetarian sausages
200g red pepper, diced
4 tbsp brown sauce
GARNISH
Chopped parsley

Method

1. Preheat the oven to 180oC.
2. Place the potatoes onto a baking tray and toss with 1 tbsp of the oil and smoked paprika. Roast for 20 - 25 minutes or until the potatoes are crispy and golden brown.
3. . Halfway through the cooking time place the vegetarian sausages onto a baking tray with the diced peppers and brush with remaining oil. Cook for 12-15 minutes or until the vegetarian sausages reach core temperature and the peppers are soft. Remove from the oven and slice the vegetarian sausages into 5 pieces.
4. Meanwhile in a large pan gently heat the Heinz Beanz and stir in the brown sauce
5. Once cooked add the potatoes, sliced vegetarian sausages and peppers to the pan and stir gently to combine and heat through.
6. To serve, divide the bean mixture between 10 take away tubs and garnish with a little chopped parsley.

Ingredients

Clotted Cream Custard
190g clotted cream
190g double cream
30g caster sugar
3 egg yolks
1.5 gelatine leaves
Strawberry Panna Cotta
75g double cream
75g milk
200g strawberry purée
15g caster sugar
2 gelatine leaves
Strawberry Garnish
12 sweet eve strawberries
1 lemon
30g caster sugar
3 mint sprigs
8 strawberry flowers
Strawberry Wafer
1 egg white
40g icing sugar
25g plain flour
25g unsalted butter
2g strawberry powder

Method

1. Warm both custard creams together gently on stove and bloom gelatine. Whisk egg yolks and sugar till well combined, add cream to eggs and cook till thickened, add gelatine, pass and set in mould.
2. Warm panna cotta cream, milk and sugar. Bloom gelatine & dissolve in mixture. Add strawberry purée and mix till well combined. Cool and set on top of previous custard layer.
3. Melt wafer butter and add all other ingredients, mix till well combined, chill to set.
4. Julienne lemon zest, blanch and refresh. Juice lemon add caster sugar and zest, warm to make a light syrup. Remove from heat and add 4 mint leaves. Reserve and leave to cool.
5. Using a round template, bake wafer till golden, use round cutter to neaten, set aside
6. Cut strawberries and lightly dress with lemon and mint syrup.
7. De-mould strawberry split, place cut strawberry and dried strawberry on top. Dust wafer with powder and garnish mousse.
8. Dress plate with marinated strawberries, julienne lemon zest and picked mint leaves, send.