Method

1. Chop the bacon into small pieces, fry and leave to cool.
2. Mix together the Marvel Milk powder, milk and the yoghurt and blend into the scone mix on a medium speed until a dough is formed. DO NOT OVER MIX
3. Add the bacon, spring onions and 100g of the cheese into dough and fold through.
4. Turn out onto a lightly floured surface and gently roll out to 13cm(1/2”). Cut into rounds with a 7cm cutter, place on a flat baking tray and sprinkle with the reserved cheese. Bake at 200°C/400F/gas mark 6 until golden brown
5. Remove the scone to a wire rack to cool down.
6. Garnish: Offer with cream cheese or butter.

Method

1. Whisk together the custard, Marvel Milk Powder and eggs; then pass through a sieve.
2. Butter each slice of bread and then cut off the crusts and cut into triangles.
3. Layer the triangles of bread into a suitable baking dish, scattering over the sultanas and mixed peel as you layer.
4. Pour over the custard mix
5. Set the oven at 140°C and allow the pudding to stand while the oven comes up to temperature.
6. Set the oven at 140°C and allow the pudding to stand while the oven comes up to temperature.
7. Remove from the oven and allow to cool.
8. Glaze with the apricot jam and serve.

Method

Method

1. Preheat the oven to 200°C (180°C for fan assisted ovens) /Gas Mark 7. Dissolve the Marvel in one or two tablespoons of cold water, set aside
2. Cut ten rounds of pastry 11cm (41⁄4”). Using a slightly smaller cutter dipped in oil make an incision halfway through each leaving approximately a half inch border.
3. Lightly egg wash and rest for 20 minutes then bake in the preheated oven for approximately 15-20 minutes.
4. When cool remove the lids carefully with a small knife and scrape out any uncooked pastry. Set aside and keep warm.
5. To cook the chicken place in a saucepan, add an onion, bay leaf and parsley stalks, cover with the measured water, bring to the boil over medium heat, cover with a lid and cook for 20 minutes or until the chicken is thoroughly cooked to the core.
6. Remove the chicken from the pan, set aside and shred or cut into small pieces, keep hot. Flavour and season the chicken liquor with the Bisto Chicken Bouillon Paste and set aside
7. For the creamy veloute, melt the butter in a thick bottomed saucepan, add the flour and mix in. Cook for a few minutes over a gentle heat without colouring, remove from the heat to allow the roux to cool.
8. Gradually add the hot chicken stock and stir until smooth. Reduce the heat and simmer for 20 minutes.
9. Whisk in the diluted Marvel until the sauce is thick, smooth and creamy. Add the chicken and asparagus, bring to the boil and simmer for 2 minutes.
10. Evenly divide between the Vol au Vent cases, cover with a pastry lid and serve.

Method

Method

1. Blend half of the raspberries to a purée, with the Marvel until smooth and creamy and the Marvel is dissolved. Set aside.
2. Toast the oats gently under a hot grill or in a hot oven until golden brown, turning occasionally. Sprinkle evenly with the sugar and further grill until the sugar melts/caramelises.
3. Allow to cool and mix up to create a crunchy/crumbly effect, set aside
4. Evenly spoon a small portion of the purée in the bottom of each serving dish, add a few raspberries, sprinkle with some toasted crunchy oats, top with the whisked smooth yoghurt and ripple in the remaining raspberry purée.
5. Top with the remaining raspberries and crunchy toasted oats.
6. The oats and sugar can be toasted in a very hot oven if a grill is unavailable. 0% fat yoghurt can be used as an alternative to full fat and will decrease the calories and increase the protein content.

Method

1. Clean the beetroot and steam for 40 mins in their skins.
2. Peel and dice the beetroot into large chunks.
3. In a saucepan gently fry the diced shallot, leek, carrot, beetroot and celery in vegetable oil.
4. Add the crushed garlic, diced mushrooms and silver skin onions.
5. Add the red wine and reduce by half then add the halved cherry tomatoes.
6. Separately make up the vegetable gravy then add it to the saucepan and bring to the simmer for 5 mins.
7. Serve with creamy mashed potato and maple syrup roasted parsnips.

Method

1. Add 1/2 tbsp of olive oil followed by chopped onion to a large frying pan over a medium heat, then reduce heat. Season with salt and pepper and cook, stirring occasionally, for around 15 mins, until the onions are golden brown.
2. Remove the onion from the pan and return the pan to the heat. Add baby spinach and cook until wilted, then leave to cool.
3. Add the remaining olive oil and place the mushrooms, top side down in a pan over a medium/high heat. Cook until lightly golden before turning over and cooking for a further 5 minutes. Remove from the heat and drain on paper towel top side up. Transfer the onion, spinach and mushroom to the refrigerator and cool completely.
4. Preheat the oven to 200°C (390°F). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach then top the mushrooms with thyme and the remaining baby spinach and onions.
5. Carefully roll the pastry over the top of the mushroom mixture until you have a log then press down to seal the edges. Roll over the log so that the seam is facing the bottom.
6. Coat the log lightly with oat milk and place in the freezer for 10 minutes before repeating with another layer of the oat milk wash and freezing the pastry for a further 10 minutes.
7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.

Method

1. Pour the plant-based double cream in to a pan and bring to the boil.
2. As soon as the plant-based cream starts to boil reduce the heat and simmer for 3-4 minutes to reduce.
3. Pour the juice of 4 limes in to the plant-based cream.
4. Stir in the caster sugar and zest of 1 lime.
5. Whisk the mixture to bring together.
6. Pour mix in to 8 small glasses and refrigerate for 3 hours.
7. Remove glasses from refrigerator and moisten the lip of each with a little water.
8. Dip the glasses in to caster sugar to create a ring around the edge.
9. Garnish with finely chopped mango, lime zest, a few chilli flakes and a squeeze of lime juice.
10. Finish with a little crushed biscuit (ensure its vegan!) and a slice of lime.

Method

1. Re-hydrate the wakame and hijiki seaweed in a bowl of cold water for 30 minutes.
2. To make the dressing mix together 1 tbsp of miso, yuzu juice, sesame oil, sesame seeds, soy sauce, mirin and rice vinegar in a bowl.
3. Finely slice the carrots and red chilli.
4. Drain the seaweed and slice into bite sized pieces. Add the carrot, chilli and edamame beans.
5. Add the dressing and mix well.
6. Fry off the diced tofu.
7. Coat in the miso paste and chilli flakes and add to the salad
8. Serve with rice noodles.
9. Garnish with sesame seeds and coriander

Method

1. Pre-heat oven to 200˚C fan.
2. Dust the sheet of puff pastry with icing sugar.
3. Roll the pastry into a tight sausage shape and cut into 12 even sized disks.
4. Place each disk into a greased muffin tin and press up the sides to form a cup.
5. Add 2 raspberries to each cup and then place the pastry in the fridge to cool
6. Heat up the 400ml hazelnut milk with the scraped vanilla pod.
7. In a bowl mix the custard powder, scraped vanilla, cinnamon, caster sugar, orange zest, juice and 25ml hazelnut milk and whisk to form a paste.
8. Once the milk is hot pour over the custard mix and then return all the mix back to the pan.
9. Once it thickens allow to cool.
10. Fill each pastry cup with the custard mix, dust with icing and bake in the oven for 15 minutes until the pastry is cooked.
11. Dust with more icing and serve.

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.

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.

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.

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.

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.

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.

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.