cottage pie dysphagia recipe
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1tbsp Vegetable oil
1 Onion, chopped
1 Clove garlic, crushed
575g Minced beef
100g Peas
100g Carrots, small diced
200ml Made up Bisto Beef Gravy granules
45g Smash
200ml Boiling water
250g Sweet potato, cooked and pureed
15g Butter


  1. Heat oil and fry onion and garlic for 2 – 3 minutes or until soft.
  2. Add meat and cook for 5 minutes or until tender, stirring occasionally.
  3. Add the carrots and Bisto, cover and simmer for 20 minutes. Add peas towards the end of cooking so they retain colour. Check the seasoning. Blend to a smooth purée.
  4. Meanwhile make up the Smash as per pack instructions, add the butter and the sweet potato and stir well to blend.
  5. Divide the meat mixture between the moulds and top with the potato mixture.
  6. Chill and then freeze the moulds.
  7. To serve, remove the moulds and regenerate cottage pie to core temperature.
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1 cup Country Range Oat Flakes

1 cup Country Range Desiccated Coconut

1/2 cup wheatgerm

1/2 cup Country Range Sesame Seeds

1/2 cup Country Range Sunflower Seeds

1/2 cup pumpkin seeds (pepitas)

1 cup Country Range Sultanas

125g Country Range Butter

1/2 cup Country Range Clear Honey

1/3 cup brown sugar


  1. Grease and line a 3cm deep, 16cm x 28cm (base) baking tray with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over a medium heat , stirring for 8 -10 minutes or until golden. Transfer to a bowl. Set aside to cool. stir in sultanas.
  2. Cook butter, honey and sugar in a small saucepan over medium heat, stirring for 3 to 4 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.
  3. Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in foil-lined airtight container for up to 7 days.
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2 tbsp. Country Range Vegetable Oil

Squeeze of lemon juice

125ml Country Range Maple and Agave Syrup

2 tbsp. Country Range Clear Honey

1 Country Range Vanilla Pod

300g Country Range Oat Flakes

50g Country Range Sunflower Seeds

4 tbsp. Country Range Sesame Seeds

50g pumpkin seeds

100g Country Range Flaked Almonds

100g Country Range Freeze Dried berries (e.g. Raspberries, Cranberries, Blackberries), dried Apricots, Sultanas, Raisins

50g Country Range Desiccated Coconut



  1. Heat oven to 150°C/fan 130°C/Gas Mark 2.
  2. Mix the oil, maple syrup, honey and vanilla pod seeds in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
  3. Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, then mix in the coconut and dried fruit and bake for 10-15 minutes more.
  4. Remove and scrape onto a flat tray to cool.
  5. Serve with yoghurt and stewed fruits as in the picture. The granola can be stored in an airtight container for up to a month.
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  • 280 g Bananas
  • 150 g Bird's Ready to Use Custard


  1. Purée the bananas and custard.
  2. Follow method above but add 2 scoops of Thick and Easy.
  3. Divide between two clear serving dishes.
salmon and cream cheese sandwich dysphagia recipe
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300g Bread (using McDougalls Bread & Roll mix) – crusts removed
900ml Full fat milk
25g Vegi gel
1 x 212g Tinned salmon (drained)
250g Full fat cream cheese
2 scoops Thick & Easy


  1. Heat the milk to 90°c with the bread and blend to a smooth purée. Add the vegi gel and cook out for 2 minutes. Immediately pour the mixture onto a tray lined with cling film. Smooth out the mixture and set on the tray.
  2. Drain the salmon and combine with the cream cheese and blend to a smooth purée. Taste and season as needed. Add the Thick & Easy and set aside for 5 minutes to rehydrate. Add salt and pepper to taste.
  3. When the mix has thickened, transfer to a piping bag. When the bread mix is cold, pipe the salmon mixture over half of the bread sheet. Fold the naked side over and cut into 15 finger sandwiches or triangles.
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splash of olive oil

200g cooked Country Range frozen cooked chicken breast

10g mange tout, finely chopped

10g red, green and yellow peppers, finely chopped

10g tender broccoli

5g water chestnuts

1 tbsp Dark or Light Country Range Soy Sauce

Country Range salt and pepper


  1. Fully defrost the chicken breast then slice into strips.
  2. Place splash of oil into a wok then add all the chicken and vegetables and cook until chicken reaches 72°C.
  3. Add soy sauce and season.
  4. Serve with Country Range Easy Cook Long Grain Rice
  • 10 minutes
  • 1
  • Main
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1 frozen steam cooked Country Range chicken breast fillet, split in half

1 whole egg, beaten

50g Country Range Golden Breadcrumbs

50g Country Range Plain Flour, seasoned

Splash of Country Range Extra Virgin Olive Oil

75g Country Range Butter

1 tsp Country Range capers

2 tbsp of Country Range White Cooking Wine

1tsp Country Range White Wine Vinegar

1 tsp Country Range Wholegrain Mustard

Splash of double cream


  1. Fully defrost the cooked chicken breast then split in half by placing between two sheets of cling film and lightly battening it out until thin.
  2. Toss in flour and then into the beaten egg, coat in breadcrumbs both sides and leave to one side.
  3. Place splash of oil into a hot frying pan, place the coated chicken and seal until golden brown on both sides. When golden, place 25g of butter on top.
  4. Place into a hot oven (165°C) for 10 minutes to ensure the breadcrumb coating is cooked all the way through and is crispy and golden.
  5. To make the sauce add the white wine vinegar into a small pan and bring to the boil, reduce by half, add splash of cream and then whisk in the remaining butter on a gentle heat. Add the capers and warm, then add the mustard and season.
  6. Remove chicken from the oven drain onto Country Range blue roll. Place onto a plate and serve the sauce around, serve straight away.
  7. Tip: You can add a little pesto around the plate for extra flavour and colour if you wish to.
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For the pastry:

115g Country Range Plain Flour

55g Country Range Unsalted Butter, cooled and sliced

25g icing sugar, sifted

1 egg yolk

For the filling and topping:

75g dark chocolate (at least 70% cocoa)

30g Country Range Unsalted Butter

115g light brown sugar

1/4 tsp salt

2 eggs

40g Country Range Plain Flour

Country Range Pink and White Marshmallows


  1. Sift the flour into the mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
  2. Lightly beat the egg yolk with 1 tbsp cold water. Add the flour mixture and mix in with a round-bladed knife. Gather together to make a soft dough.
  3. Wrap in cling film and chill for at least 30 minutes before rolling out.
  4. Roll out and line with 12 individual tartlet cases and blind bake for about 15-20 minutes.
  5. Next, prepare the filling. Melt the chocolate and butter together, either over a pan of simmering water or in the microwave on medium power. Allow to cool slightly.
  6. Beat the eggs and add in the sugar a little at a time, then add the chocolate mixture and mix until everything is well combined. Sift in the flour and stir well.
  7. Tap the tin to get rid of any excess air. Sift in the flour and stir well. Spoon into pastry cases and bake for around 20 minutes, until the brownies are cooked but not firm.
  8. Cover with marshmallows and brown with either a blow torch or under a grill.
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150g egg whites

100g caster sugar

180g Country Range Ground Almonds

270g icing sugar

Country Range Freeze Dried Fruit (Strawberry Slices, Whole Raspberries, Whole Blackberries, Whole Blueberries)

Fruit buttercream


  1. Line baking sheets with greaseproof paper.
  2. Whisk the egg whites to glossy firm peaks, adding caster sugar a little at a time. Add food colouring at this point if you wish to colour them.
  3. Sift the almonds with the icing sugar and discard any coarse pieces. Combine the two well.
  4. Incorporate the egg whites into the dry ingredients using a large spatula. Work the mixture with a plastic scraper, press down well going back and forward to press out the oxygen from the whites. Do this for no more than 5 minutes until you have a smooth mixture.
  5. The result should form a soft mixture that forms a ribbon on the scraper. Transfer to a piping bag and pipe onto sheets, about 3cm diameter for medium ones. Leave a good space between as they do spread.
  6. Crush the dried fruit pieces and sprinkle on top then leave to set for about 30 minutes. When they are hard to touch, they are ready to go into the oven.
  7. Whilst setting, pre-heat the oven to 160°C (fan oven). Bake the macaroons in the centre of the oven, 1 tray at a time, for 10-12 minutes.
  8. Test after 8 minutes. Touch the top of the macaroon and gently move your finger side to side. If there is a wobble, cook for a further 3-4 minutes until firm.
  9. Leave on the tray to cool then remove with a palette knife.
  10. Make a buttercream filling with fresh fruit and fill the macaroons.
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Chocolate Cake

Chocolate Buttercream

Waffle-style Ice Cream Cones

Country Range Chocolate Chunks (milk and white)

Country Range Assorted Sugar Strands

Country Range Mixed Chocolate Coated Beans


  1. Crumble the cake up and mix with some buttercream until it's a dough consistency.
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1 batch of vanilla cupcakes

vanilla buttercream

Country Range White Marshmallows

fondant icing


  1. Cover the cupcakes with a layer of buttercream, quite thickly, and arrange the marshmallows on the top to look like a 'fleece'.
  2. Make a sheep face from the fondant icing and stick onto the buttercream.
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Country Range Chocolate Drops (dark, milk or white)

Country Range Fudge Pieces

Country Range Freeze Dried fruits (Strawberry Slices, Whole Raspberries, Whole Blackberries, Whole Blueberries)

Country Range Silver Balls

Country Range Assorted Sugar Strands


  1. Temper some chocolate (flavour of choice).
  2. Spoon onto greaseproof paper and turn a lollypop stick until covered. Leave in the chocolate.
  3. Sprinkle with fudge pieces, dried fruit, silver balls, sprinkles or any other decorations of your choice and allow to set.
  4. Peel carefully from the greaseproof paper and enjoy!
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250g Country Range Butter, softened

140g caster sugar

1 egg yolk

2 tsp vanilla extract

300g Country Range Plain Flour

food colourings

Country Range Mini Mixed Chocolate Coated Beans


  1. Mix the softened butter and caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine.
  2. Sift over 300g plain flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix, then press the dough together.
  3. Divide into 5 and colour each batch. Form into sausage shapes and roll out to have a stripy effect dough.
  4. For each cookie, cut out 3 donkey pinata shapes, cut the legs off one and cut a hole in the 'tummy' and bake at 180°C (fan oven) for 12-14 minutes.
  5. Once cooled, use some royal icing as a glue to stick the hollowed out cookie onto one.
  6. Fill the gap with the milk chocolate beans and then stick the top pinata onto the top with royal icing to create a filled centre cookie.
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225g Country Range Unsalted Butter, at room temperature

200g granulated sugar

215g light brown sugar

2 eggs

2 tsp vanilla extract

350g Country Range Self Raising Flour

60g Country Range Cocoa Powder

1 tsp Country Range Bicarbonate of Soda

1/2 tsp salt

110g each of Country Range Milk, White and Dark Chocolate Chunks


  1. Pre-heat oven to 180°C and lightly grease two baking trays.
  2. Add the butter and sugars to a large bowl and beat until creamy, light and fluffy.
  3. Add one egg, then beat until well incorporated. Add the second egg and vanilla extract and beat until they are also well incorporated.
  4. In a separate bowl, add the flour, cocoa powder, baking soda and the salt and mix until everything is combined.
  5. Slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie dough will become very thick. You only need to mix until everything has combined.
  6. Add half the chocolate chunks to the cookie dough and stir until they are evenly distributed.
  7. Measure a rounded tablespoon of cookie dough and drop onto baking trays, making sure there is enough space for the cookies to spread. Press a few of the remaining chocolate chunks onto the top of each cookie.
  8. Bake for 9-12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking trays for at least 5 minutes before transferring to a cooling rack to cool completely.
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145g dark chocolate (at least 70% cocoa)

60g Country Range Unsalted Butter

225g light brown sugar

1/2 tsp salt

3 large eggs

80g Country Range Plain Flour

100g Country Range Mixed Chocolate Chunks

50g Country Range Pink and White Marshmallows

50g Country Range Chocolate Coated Rice Balls


  1. Pre-heat the oven to 150°C. Grease and line a loaf tin.
  2. Melt the chocolate and butter together, either over a pan of simmering water or in the microwave on medium power, allow to cool slightly.
  3. Beat the eggs and add in the sugar a little at a time, then add the chocolate mixture and mix until everything is well combined.
  4. Sift in the flour and stir well, then stir in most of the chocolate chunks, marshmallows and chocolate coated rice balls.
  5. Pour the mix into the prepared loaf tin and scatter the remaining chocolate chunks, marshmallows and rice balls over the top before baking.
  6. Tap the tin to get rid of any excess air and bake in the centre of the oven for 25-35 minutes. It is important not to overcook the brownies as they can dry out a little if overbaked and are much nicer when they are a little gooey on the inside!
  7. Leave to cool in the tin until completely cold, then turn out and cut into squares.
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400g Country Range Dark or Milk Chocolate Chunks

397g can condensed milk

25g Country Range Butter

100g icing sugar

100g Country Range Orange Fruit Pieces


  1. Place the chocolate chunks in a non-stick saucepan with the condensed milk and butter. Melt the ingredients gently over a low heat, stirring occasionally until smooth and silky.
  2. Sieve in the icing sugar and mix everything together thoroughly.
  3. Add in the orange pieces, mixing well so they are evenly distributed.
  4. Press the fudge into the tin and smooth over the top with the back of a spoon.
  5. Chill in the fridge for 1 hour until set, cut into squares. Store in an airtight container in the fridge for up to 2 weeks.
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For the doughnuts:

2 x 7g sachets dried active baking yeast

60ml warm water (45°C)

355ml lukewarm milk

100g caster sugar

1 tsp salt

2 eggs

75g Country Range Butter

625g Country Range Plain Flour

1 ltr Country Range Vegetable Oil, for frying

For the chocolate glaze:

115g Country Range Butter

60ml warm milk

1 tbsp golden syrup

2 tsp vanilla extract

115g dark chocolate (at least 70% cocoa), finely chopped

250g icing sugar

Country Range Chocolate Vermicelli


  1. Sprinkle the yeast over warm water and leave to stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixtures, milk, sugar, salt, eggs, butter and half of the flour. Stir with a wooden spoon until smooth, then beat in remaining flour a little at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes or until smooth and elastic. Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size.
  3. Turn the dough out onto a floured surface and gently roll out to 1cm (1/2") thickness. Cut with a floured round cutter. Let the doughnuts sit out to rise again until doubled in size.
  4. Heat the oil in a deep fryer or large heavy pan to 175°C. Slide the doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown, and allow to cool while you make the chocolate glaze.
  5. For the chocolate glaze, combine butter, milk, syrup and vanilla in a saucepan over a medium heat until the butter is melted. Decrease the heat to low, add the chocolate and whisk until melted. Turn off heat, add the icing sugar and whisk until smooth. Place the mixture over a bowl of warm water to keep it runny and dip the doughnuts immediately. Sprinkle the chocolate vermicelli over each doughnut while the glaze is still runny, then allow it to set for 30 minutes before serving.
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100g biscuits

250g cream cheese

250g Greek yoghurt

1 tbsp icing sugar

1 tsp vanilla extract

100g fresh strawberries, sliced


  1. Put the biscuits into a plastic bag and bash them into small pieces using a rolling pin. Put to one side.
  2. Combine the cream cheese, yoghurt, icing sugar and vanilla essence and stir until creamy and smooth.
  3. Put a layer of biscuit, a layer of yoghurt mixture and a layer of strawberries into each dessert glass. Continue adding layers until the glass is filled. The top layer should be strawberries.
  4. Note: strawberries can be replaced with other such fruit as raspberries, blueberries or bananas. The desserts can be served immediately or chilled in the fridge until ready to eat.