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Ingredients

  • 2 tbsp vanilla ice cream
  • 2 tbsp chocolate ice cream
  • 80 g Callebaut - Finest Belgian Gold Chocolate - Couvertures - Gold - callets - 2.5kg bag
  • 8 piece mini brownie cubes
  • 10 g strawberries
  • 10 g fresh raspberries
  • 120 g whipped cream
  • 20 g Mona Lisa Ruby Blossoms
  • 20 g Mona Lisa Dark Chocolate Blossoms
  • 20 g Mona Lisa Crispearls Dark Chocolate
  • 20 g Mona Lisa Crispearls Salted Caramel
  • 2 pieces Callebaut® Dark Chocolate Pencils

Method

  1. Scoop balls of vanilla and chocolate ice cream into a tall glass.
  2. Pour melted gold chocolate over the ice cream.
  3. Place brownie cubes on top.
  4. Place strawberries and raspberries on top.
  5. Pipe whipped cream on top.
  6. Sprinkle with ruby and dark chocolate blossoms.
  7. Sprinkle with salted caramel and dark chocolate crispearls.
  8. Decorate with dark chocolate pencils.
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Ingredients

  • For the Meringue Sponge:
  • 240 g Egg
  • 160 g Caster Sugar
  • 60 g Egg Yolks
  • 60 g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 5kg Bag
  • For the Ruby Chocolate Mousse:
  • 160 g Cream
  • 40 g Glucose
  • 50 g Lime Juice
  • 220 g Whipping Cream
  • 5 g Beetroot Powder
  • 200 g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag
  • For the White Chocolate Whipped Ganache:
  • 178 ml Whipping Cream
  • 58 ml Milk
  • 40 g Glucose
  • 4 Leaf Gelatine
  • 422 g Whipped Cream
  • 210 g Callebaut - Finest Belgian White Chocolate - Recipe N° W2
  • For the Ruby Decoration:
  • 150 g Rape Seed Oil
  • 525 g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag

Method

  1. For the Meringue Sponge:
  2. Pre-heat oven to 180c
  3. Whisk egg whites and sugar to a stiff meringue
  4. Fold in the egg yolks
  5. Sieve the cocoa powder onto the meringue and gently fold it in
  6. Spread onto silicone paper
  7. Bake for 10 minutes
  8. Once cooked, place a layer of silicone paper on top and flip the sponge layer upside down to cool. This prevents a hard skin from forming on the sponge
  9. For the Ruby Chocolate Mousse:
  10. Bring the cream and the glucose to the boil
  11. Pour over the Callebaut ruby chocolate callets and emulsify
  12. Cool the ganache to 40-45c
  13. Fold the ganache through the lightly whipped cream
  14. For the White Chocolate Whipped Ganache:
  15. Warm the milk, cream and glucose together and then bring to the boil
  16. Soften the gelatine in cold water and add to the liquid
  17. Add in the Callebaut W2 white chocolate callets and emulsify with a hand blender
  18. Slowly pour in the cold whipped cream and emulsify
  19. Allow to set in the fridge over night
  20. For the Ruby Decoration:
  21. Place the cream into a mixing bowl and gently whisk until soft peaks form
  22. Temper the chocolate to 31c and then add in the grape seed oil
  23. Assembling:
  24. Place the meringue sponge sheet onto silicone paper
  25. Spread a layer of the ruby mousse on top of the sponge
  26. Top with mixed berries
  27. Gently roll to a Swiss roll shape and then freeze
  28. When frozen cut into portions and stand them up
  29. Mask the outside of the cake with the ruby mousse and roll in ruby blossoms
  30. Place the whipped ganache into a piping bag and pipe a bulb of ganache on top before decorating with fresh berries
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Ingredients

  • 250 g Halloumi
  • 100 g Honey
  • 10 g Thyme
  • Smoked Maldon Sea Salt

Method

  1. Infuse thyme with warmed honey overnight. Pass through a sieve.
  2. Portion the halloumi into rectangles and fry until golden.
  3. In the final stages of cooking drizzle, a little honey into the pan and allow to caramelise onto the halloumi.
  4. Garnish with fresh thyme leaves and smoked Maldon Sea salt
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Ingredients

  • 250 g smoked tofu
  • tbsp Kikkoman Ponzu
  • 2 mini cucumbers
  • 2 carrots
  • 1 kohlrabi
  • 2 spring onions
  • 1 mango
  • 1 passion fruit
  • tbsp light balsamic vinegar
  • 3 tbsp olive oil
  • tsp agave syrup
  • tsp sweet mustard (vegan)
  • Freshly ground pepper
  • 1 punnet of cress
  • 1 tsp sesame oil
  • 50 g roasted peanuts

Method

  1. Cut the tofu into cubes and mix with 2 tbsp of Ponzu. Cut the kohlrabi into large slices and the carrots and cucumbers into thin slices. Cut the spring onions diagonally into fifine rings. Peel the mango, cut the flflesh into cubes or strips.
  2. Halve the passion fruit for the dressing, remove the seeds and mix with the remaining Ponzu, vinegar, olive oil, agave syrup and mustard and season with pepper. Snip the cress with scissors.
  3. Arrange cucumbers, carrots, kohlrabi, mango and spring onions on plates and drizzle with the dressing. Brieflfly fry the tofu in a non-stick pan in the heated sesame oil and arrange on the salad. Sprinkle the salad with cress and peanuts and serve.
  • 50 mins
  • 10
  • Main
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Ingredients

  • 650 g chicken breast portions
  • 2 medium onions, diced
  • 3 garlic cloves, minced
  • 15 ml vegetable oil
  • 450 g long grain rice
  • 20 g MAGGI® Chicken Bouillon
  • 1 tbsp turmeric
  • 200 g pepper, sliced
  • 300 g MAGGI® Rich & Rustic Tomato Sauce
  • 200 g frozen peas
  • 30 g fresh parsley, chopped

Method

  1. Slice the chicken breasts and place on a preheated, parchment-lined, baking tray and bake for 15-25 minutes, depending on portion size, in an oven set to 200˚C (fan 180˚C). Ensure the chicken reaches a minimum core temperature of 75˚C.
  2. To cook the paella, place the onions and oil in a large pan. Cook until softened then add the garlic and cook for a further 3 minutes.
  3. Stir the rice into the pan then add the boiling water and turmeric and simmer for 15 minutes.
  4. Add the peppers, peas, and MAGGI Rich & Rustic. Cook for a further 10 minutes. Stir in fresh parsley once the rice is fully cooked.
  5. To serve, place the paella in a bowl and top with chicken.
  • 15.5 hours
  • 4
  • Main
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Ingredients

  • 50 g Country Range Tikka Masala Curry Paste
  • 180 g Country Range Tikka Masala Sauce
  • 50 g Country Range Natural Yogurt
  • 50 g Country Range Creamery Butter Salted
  • 10 g Country Range Flaked Almonds
  • 30 ml Country Range UHT Dairy Whipping Cream
  • 20 g Country Range Ground Almonds
  • 200 g Country Range Chopped Tomatoes
  • 200 g lamb shoulder, diced
  • 1 onion, diced
  • 180 ml water

Method

  1. Marinate the diced lamb in yogurt and tikka masala paste for 12 hours.
  2. Place the diced lamb in a thick bottomed pan and fry in butter until light brown approximately 6 minutes.
  3. Add the onions and keep stirring.
  4. Add the tikka masala sauce, water and chopped tomatoes and simmer for 3 hours.
  5. Add ground almonds and chopped coriander then season with salt.
  6. Add the cream and simmer for 5 minutes.
  7. Garnish with flaked almonds and serve with Country Range Easy Cook Basmati Rice.
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Ingredients

  • 1 Can of Country Range Chickpeas, drained
  • Country Range French Dressing (to taste)
  • Country Range Salt & pepper (to taste)
  • A good handful of baby plum tomatoes (halved)
  • Half a sliced red onion
  • A generous bunch of finely chopped coriander and parsley

Method

  1. Drain the chickpeas and prepare the salad ingredients.
  2. Toss well, season and coat with the French dressing.
  3. Toss again and serve.
  • 40 mins
  • 10
  • Lunch, Main
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Ingredients

  • 10 GARDEN GOURMET Vegan Sensational Burgers
  • 10 Sourdough Buns
  • 10 Slices Smoked Cheddar Cheese
  • 5 Medium Carrots, grated
  • 3 Celery Sticks, sliced
  • 3 Baby Gem Lettuces, chopped
  • 1 Large Onion, sliced
  • 40 g Watercress
  • 5 Tomatoes, diced
  • 1 Large Onion, finely diced
  • 2.5 Red Chilli, sliced
  • 5 tbsp Chipotle Mayonnaise
  • 2.5 tbsp Tomato Puree
  • 2.5 tbsp Lemon Juice
  • 2.5 tbsp Water
  • Large Handful of Mint
  • Large Bunch of Coriander Leaves
  • 2 Limes

Method

  1. Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Place the GARDEN GOURMET Vegan Sensational Burgers on a baking sheet and cook from frozen 12 to 15 minutes. Remove the burgers from the oven and place a cheese slice on top of each burger. Return to the oven for 3-4 minutes, adding the buns to the oven for the final 2 minutes of the cooking time.
  2. Mix the tomatoes, onion, red chilli and coriander with the lime juice in a bowl.
  3. Mix all the ingredients for the side salad in a large bowl. Place the salad dressing ingredients in a small bowl and whisk till well combined. Pour over the side salad and mix to coat well.
  4. Stack the burgers! Cut the buns in half. Place one half of each bun onto plates, spread with the chipotle mayonnaise and top with watercress. Place the cheesy burger on top and add the lime-dressed vegetables. Sandwich each with the other half of burger bun. Serve with the side salad.
  • 40 mins
  • 1
  • Dessert
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Ingredients

  • 125 g Butter, at room temperature
  • 125 g Caster Sugar
  • 1 Egg, beaten
  • 90 g Opies Summer Berry Compote
  • 75 g Plain Flour
  • 140 g Ground Almonds
  • 1 Shop-bought tart case
  • 200 g Icing Sugar
  • Opies Cocktail Cherries
  • Red food colouring

Method

  1. Pre-heat your oven to 200°C/180°C fan/gas 6.
  2. Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and mix again until well combined, then fold in the flour and ground almonds.
  3. Place the tart case on a baking tray, then spread the fruit compote over the base. Spoon in the almond mixture (frangipane) so it sits just below the top of the case.
  4. Bake in the oven for 20 minutes until frangipane is golden, risen and springy to touch. Leave to cool.
  5. Sift the icing sugar into a bowl and mix with 2 tbsp cold water, until you have a thick but not quite pourable consistency. Spoon the icing onto the tart until the frangipane is covered, reserving a tiny bit of icing sugar mixture.
  6. Add some red food colouring to the remaining icing sugar, mix until the colour is even, then pipe parallel lines of red icing across the tart. Using a toothpick, make vertical lines on the cake to create a feathered icing effect. Finish the cake with an Opies Cherry and leave to set.
  • 40 mins
  • 18
  • Dessert
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Ingredients

  • 125 g Butter, at room temperature
  • 125 g Caster Sugar
  • 1 Egg, beaten
  • 90 g Opies Summer Berry Compote
  • 75 g Plain Flour
  • 140 g Ground Almonds
  • 18 Mini Sweet Pastry Tartlet Cases
  • 200 g Icing Sugar
  • 18 Opies Cocktail Cherries

Method

  1. Pre-heat your oven to 200°C/180°C fan/Gas 6.
  2. Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and mix again until well combined, then fold in the flour and ground almonds.
  3. Arrange the tart cases on a baking tray, then add a teaspoon of fruit compote to the bottom of each case. Spoon in the almond mixture (frangipane) so it sits just below the top of the case.
  4. Bake in the oven for 20 minutes until frangipane is golden, risen and springy to touch. Leave to cool.
  5. Sift the icing sugar into a bowl and mix with 2 tbsp cold water, until you have a thick but not quite pourable consistency.
  6. Spoon the icing onto the tarts, enough so the tops of each are covered. Top each one with an Opies cherry and leave to set.
  • 60 mins
  • 16
  • Dessert
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Ingredients

  • 120 g Salted Butter
  • 120 g Soft Light Brown Sugar
  • 1 Medium Egg
  • 0.5 tsp Vanilla Extract
  • 225 g Plain Flour
  • 0.5 tsp Bicarbonate of Soda
  • 0.25 tsp Salt
  • 1 tbsp Cornflour
  • 100 g Milk Chocolate Chips
  • 4 Balls of Opies Stem Ginger in Syrup, finely diced
  • 100 g Dark Chocolate
  • 100 g Salted Butter
  • 2 Medium Eggs
  • 140 g Caster Sugar
  • 50 g Plain Flour
  • 25 g Cocoa Powder
  • 100 g Milk Chocolate Chips
  • 0.5 Jar of Opies Cocktail Cherries, halved and drained

Method

  1. In a bowl beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract and beat again before adding the flour, bicarbonate of soda, salt, cornflour, chocolate chips and stem ginger. Bring it all together using your hands until the mixture forms a dough.
  2. Press the dough into the bottom of a lined 22x22cm square baking tin, making sure it reaches the edges then place in the freezer to firm up for 25 minutes.
  3. Meanwhile to make the brownie layer, preheat the oven to 180ºC /160ºC fan / Gas 4. In a pan, melt the chocolate and butter and leave to cool slightly. Beat the eggs and caster sugar in a separate bowl until thick then fold into the melted chocolate. Mix in the flour, cocoa powder, chocolate chips and cocktail cherries until well combined then pour over the frozen cookie dough.
  4. Bake in the oven for 30-35 minutes or until cooked through – you want to achieve a slight wobble on the top before taking it out. Leave to cool in the tin before refrigerating until ready to slice up and serve.
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Ingredients

  • 1 Small Cauliflower (cut into florettes)
  • 100 g Country Range Panko Breadcrumbs
  • 200 ml Water
  • 150 g Country Range Plain Flour
  • 1 tbsp Country Range Madras Curry Powder
  • 1 tsp Salt
  • 1 pack Country Range Medium Egg Noodles
  • 25 ml Country Range Olive-Pomace Oil
  • 5 g Garlic
  • 25 g Peanut Butter
  • 10 ml Sesame oil
  • 15 ml Country Range Soy Sauce
  • 1 Lime (juice)
  • 25 ml Country Range Sweet Chilli Sauce
  • 2 Tenderstem Broccoli, sliced
  • 2 Mange Tout, sliced
  • 1 Small Handful Coriander, chopped
  • 2 Spring Onions, chopped
  • 2 Baby Corns, sliced

Method

  1. Whisk the curry, flour and water to a batter.
  2. Dip the cauliflower in the batter then dip into the panko crumbs.
  3. Deep fry in oil for 3 minutes.
  4. Cook the noodles and drain.
  5. Add noodles to a frying pan with olive oil, garlic, soy sauce, all the sliced veg, chilli sauce and peanut butter.
  6. Once hot and all mixed together, add the coriander, lime and soy.
  7. Serve in a bowl with the cauliflower keeping any pan juices as a dipping sauce for the crispy cauliflower.
  • 20 mins
  • 4 portions
  • Accompaniment, Side Dish, Starter
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Ingredients

  • 200 g Mashed Potato (defrosted)
  • 100 g Sliced Gammon
  • 50 g Grated Mature Cheddar Cheese
  • 100 g Bechamel
  • 4 Sliced Spring Onions
  • 0.5 tsp Smoked Paprika
  • 1 tsp Salt
  • 50 g Plain flour
  • 2 Beaten eggs
  • 50 g Panko breadcrumbs

Method

  1. Defrost the mashed potato pellets and place into a large bowl
  2. Add the chopped sliced gammon, spring onion, grated cheddar, readymade bechamel, smoked paprika and salt
  3. Form into small cylinders and then freeze for 30 mins to firm up
  4. Once they are easy to handle – panne through flower, then egg and finally breadcrumbs.
  5. Deep fry for 3-4 mins at 170c until hot or bake in the oven at 180c for 12-15 mins
  6. Serve with a suitable chutney or cranberry sauce
  • 5 mins
  • 2 portions
  • Dessert
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Ingredients

  • 300 ml Gin and Tonic Jelly
  • 200 g Ready Made Custard
  • 200 g Whipped Cream
  • 2 Sliced Mandarins
  • 4 Sponge Fingers
  • 1 Mandarin (garnish)

Method

  1. Make the jelly as per pack instructions but swap out the water with 75ml gin and 225ml tonic
  2. Place the sliced mandarin and the diced sponge fingers equally into 2 gin glasses and pour over the cool liquid jelly
  3. Place in the fridge to set and then top with some ready made custard
  4. Top the custard with whipped cream
  5. Finally garnish with some fresh mint and grated mandarin zest
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Ingredients

  • 900 g Flour
  • 260 g Unsalted Butter
  • 180 g Duck Fat
  • 30 g Turmeric
  • 30 g Sugar
  • 30 g Sazon Orange (if there's no sazon, 10g salt)
  • 460 g Cold Water
  • 20 Confit Duck Legs
  • 1 litre Jus
  • 12 Shallots, sliced
  • 2 Leeks, sliced
  • 4 Carrots, sliced
  • 6 Garlic cloves
  • 140 g Jerk Paste
  • 300 g Tomato Paste
  • 500 g Ketchup
  • 100 g Diced Pickled Carrot
  • 15 g Chopped Thyme
  • 20 g Maldon Salt
  • 1 Packet Baby Spinach Chiffonade
  • 1 kg Tamarind (out of shell)
  • 7 litres Water
  • 600 g Sugar
  • 150 ml Lemon Juice (if needed)
  • 3 g Xanthan Gum

Method

  1. For the Patty Dough: Place butter and flour in a blender along with seasonings.
  2. Blend until it resembles a crumbly texture, then add water slowly.
  3. Remove, knead by hand, add flour to dust, then wrap in clingfilm.
  4. Rest for 2hrs in the fridge before using.
  5. For the Duck Leg Mix: Sweat shallots, sliced carrots, garlic and leeks with jerk paste in little oil, then add the jus, duck, tomato paste and ketchup. Cook for 4 mins.
  6. Add the pickled carrot, spinach, chopped thyme and salt.
  7. For the Tamarind Puree: Place the tamarind, 4 litred water and sugar to summer for 20 mins while whisking occasionally, once the meat from the tamarind starts to release from the seeds, strain onto a steamer tray with holes
  8. Using a scraper, pass through to take any pulp away, then return to the pan with the other 3 litres of water and repeat the process, once the seeds have little flesh left on them, place the tamarind pulp to cook out slowly on a low heat for 45 mins to thicken and intensify the flavour.
  9. Then add to a blender, add xanthan gum and lemon juice. this can be stored in the fridge until ready to use.
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Ingredients

  • 1.5 kg Country Range North Atlantic Prawns
  • 750 ml Country Range Real Mayonnaise
  • 375 ml Creme Fraiche
  • 2 Red Onions
  • 2 tbsp Dried Dill
  • 1 Lemon
  • Salt and Pepper
  • 15 Slices Rye Bread
  • 15 Large Romaine Lettuce Leaves
  • 15 tbsp White Fish Roe (optional)
  • Fresh Dill

Method

  1. Defrost prawns (if frozen), disregard and squeeze out excess water.
  2. Roughly cut the prawns
  3. Cut the red onion into small pieces
  4. Mix prawns, mayonnaise, crème fraiche, dried dill, red onion, lemon juice,(&optional white fish roe) until all mixed together.
  5. Season with salt and pepper to taste
  6. The Skagen mix tastes best if resting overnight in the fridge.
  7. Place rye bread slice on a plate
  8. Cover with a large lettuce leaf
  9. Top the leaf with the Skagen mix
  10. Garnish with a sprig of fresh dill and a wedge of lemon
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Ingredients

  • 100 g White Bread (crusts removed)
  • 400 g Whole Milk
  • 20 g Sosa Gelcrem Cold
  • Salt and Pepper - to taste
  • 280 g Atlantic Prawns
  • 30 g Essential Cuisine Lobster Glace
  • 130 g Mayonnaise
  • 130 g Tomato Ketchup
  • Salt and Cayenne Pepper - to taste
  • Juice of half Lemon

Method

  1. Blend the bread and milk together until smooth
  2. Season to taste and add the Sosa Gelcrem Cold then blend until fully incorporated
  3. Complete IDDSI audit checks for Level 4
  4. Chop the prawns so the pieces are 4mm or smaller
  5. Combine with all the other ingredients and season to taste
  6. Complete IDDSI audit checks for Level 5
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Ingredients

  • 100 g Country Range Grated Mature Cheddar Cheese
  • 380 g Ready-made Shortcrust Pastry
  • 3 Medium Eggs
  • 200 ml Double Cream
  • 140 g Broccoli (cut into small florets and cooked for 3 minutes in boiling water)
  • Freshly Chopped Chives
  • 100 g Sun-dried Tomatoes, chopped

Method

  1. Roll out the Shortcrust Pastry on a floured surface and line an 8 inch fluted tin.
  2. Line the pastry base with a square of greaseproof paper and fill with baking beans. Blind bake for 15 minutes in a preheated oven at 200°C (180°C fan) gas mark 6.
  3. Remove beans and paper and cook for a further 10 minutes or so. Whisk together the Eggs, Cream, Country Range Grated Cheese and Chives, and season. Set aside.
  4. Scatter the chopped Tomatoes and cooked Broccoli into the cooked pastry base and pour over the egg mixture.
  5. Sprinkle a little of the Grated Country Range Cheese over the surface of the quiche custard.
  6. Return to the oven for about 40 minutes at 160°C (140°C fan) gas mark 3.
  7. Serve warm with artisan potato crisps and a nice green salad.