• 30 minutes
  • 10
  • Starter
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Ingredients

150g Country Range Leek Soup Mix

3 pts cold water

225g cooked smoked haddock

150g cooked diced potato

chopped parsley for garnish

Method

  1. Put the soup powder into a saucepan and add a small amount of cold water and mix to a smooth paste. Add the remaining cold water, place on the stove and gradually bring to the boil stirring continually.
  2. Add the cooked flaked smoked haddock and cooked potato.
  3. Serve hot, garnished with chopped parsley.
  • 20 minutes
  • 10
  • Starter
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Ingredients

150g Country Range Leek Soup Mix

3 pts cold water

225g potato, peeled and cubed

25g parsley, chopped

Method

  1. Add sufficient cold water to the soup mix to make a smooth paste, then add the remaining cold water.
  2. Add the potato, cover and bring to the boil and simmer for 20 minutes.
  3. Scatter chopped parsley on top before serving.
  • 20 minutes
  • 10
  • Starter
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Ingredients

75g Country Range Thick Chicken Soup Mix

75g Country Range Leek Soup Mix

3 pts cold water

8 slices of Country Range Sliced White Bread, defrosted and crusts removed

100g Country Range Butter

450g cooked chicken, shredded

225g Country Range Long Grain Rice, cooked

Method

  1. Place the soup mixes in a saucepan. Add sufficient cold water from the measured amount to make a smooth paste, and then add the remaining cold water. Cover and bring to the boil.
  2. Reduce the heat and simmer gently for 15 minutes stirring occasionally.
  3. Cut bread into cubes and fry in most of the butter to make croutons.
  4. Stir the remaining butter into the soup with the chicken and rice. Heat thoroughly.
  5. Serve soup with croutons on top.
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Ingredients

For the sauce

2 tbsp white wine vinegar

240g butter

4 tbsp finely chopped tarragon

30g finely chopped shallots

10 peppercorns, crushed

4 egg yolks

1 tbsp cold water

2 tbsp finely chopped chervil, tarragon and parsley

Half a lemon

Method

  1. Clarify the butter in a small saucepan over low heat. When the milky sediment resis to the top, either skim off the sediment with a spoon or pour the butter through a small muslin-lined sieve set over a bowl.
  2. Put the vinegar, two tablespoons of the tarragon, the shallot and crushed peppercorns in a small, heavy-based saucepan. Simmer gently until reduced by half. Remove from the heat and allow to cool.
  3. Add the egg yolks and cold water to the vinegar mixture. Set the pan over low heat and whisk continuously for about 10 minutes until the sauce emulsifies. Do not allow it to reach boiling point.
  4. Remove the pan from the heat. Whisk in the clarified butter a little at a time. Season to taste, then push the sauce through a fine sieve.
  5. Stir in the remaining tablespoon of tarragon, the chervil, parsley and lemon juice to taste. Serve immediately with steak cooked to your liking.
  6. For the 'perfect' chips; Cut the chips to equal width by squaring off the potato before chopping. Wash them under a running cold tap to get rid of any excess starch. Heat oil to 130°C and blanch them (cook until uncoloured) for 7-8 minutes. Place in a freexer bag, seal and cook in the fridge for anything up to two days. (The cooler the better) Heat oil to 180°C and cook the chips for three to four minutes. Sprinkle with ground salt salt. TIP: Put small batches of chips into the pan - the more you add the more you lower the temperature of the oil.
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Ingredients

1 packet of Hobnobs

large knob of butter

4 bananas

2 tins of condensed milk

2 Flakes

1 tin of squirting cream

Method

  1. Melt the butter on a medium heat in a saucepan.
  2. Break half/three quarters of the packet of Hobnobs into the saucepan and stir together.
  3. Set the contents flat at the bottom of a serving dish and pat down with your hand.
  4. Place the two tins of unopened condensed milk into a large pan of boiling water for an hour and a quarter. Make sure the water is topped up at all times from a kettle and don't allow the pan to boil dry.
  5. Slice the bananas into pieces and cover the Hobnobs with them.
  6. Open the tins of condensed milk carefully using a cloth to cover them so to avoid being squirted by the boiling milk on initial insertion of the can opener.
  7. Pour the now caramelised milk over the top of the bananas.
  8. Leave to cool for half an hour then leave to set in a fridge for half an hour.
  9. Sprinkle the Flakes over the cooled Banoffee and serve with cream.
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Ingredients

350g unbleached plain flour

75g granulated sugar

3 1/2 tsp fine salt

750ml buttermilk

75g unsalted butter, melted and cooled, plus more butter for cooking

6 organic large eggs

Up to 250ml milk, as needed to thin batter

Real Vermont maple syrup, warmed, for serving

Method

  1. Whisk the dry ingredients together in a large bowl. Whisk the buttermilk, butter and eggs together in another bowl.
  2. Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay).
  3. Let the batter sit, covered, overnight. The next morning, heat up your griddle or non-stick pan and slick it with a little butter.
  4. Add enough milk to the batter to thin it to the right consistency - the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes. Neither is wrong by the way.
  5. Cook the pancakes on the griddle/pan, flipping them after bubbles appear on the surface of the uncooked side.
  6. Let cook 2-3 minutes more, then remove and eat with lots of warm maple syrup.
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Ingredients

2 chicken breasts (skin removed), cut into bite size pieces

8oz (225g) chorizo sausage, roughly chopped

2 large handfuls of cooked and peeled king prawns

1 large onion or 2 small, roughly chopped

2 green peppers, seeded and roughly chopped

3 sticks of celery, roughly chopped

1 green chilli pepper, seeded and finely chopped (if you like your food really spicy leave the seeds in!)

2-3 cloves of garlic, crushed

Rice – 1/2 – 3/4 of an average size mug of rice

Chicken stock 1-1 1/2 mugs of stock

Olive oil

1 large tbsp tomato purée

1-2 tsp of Cajun spice

1-2 tsp of oregano or thyme if you prefer

1-2 bay leaves

Salt and pepper to taste

Method

  1. Heat about a tablespoon of olive oil in a pan.
  2. Add chorizo sausage and fry lightly until the oil begins to colour.
  3. Remove chorizo from the pan and place on kitchen towel to drain.
  4. Add chicken and fry until lightly browned. Remove from pan and drain. You might want to add a tiny bit more oil to the pan now.
  5. Add onions,peppers, celery, chilli pepper and garlic and fry until just starting to soften.
  6. Add rice and stir until coated with oils from the pan.
  7. Put cooked chicken and sausage back into pan.
  8. Add chicken stock, Cajun spice, tomato purée, oregano and salt and pepper to taste. Bring up to the boil.
  9. Put the lid on the pan and reduce the heat. Simmer for about 15-20 minutes until rice is cooked.
  10. Stir in cooked prawns. Turn the heat off and let prawns warm through.
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Ingredients

1kg fresh rhubarb

125g caster sugar

2 pieces of stem ginger, chopped

2 tbsp stem ginger syrup

Whipped cream or vanilla ice cream to serve

Custard, to serve

To make the crumble:

150g plain flour

125g butter, diced

25g caster sugar

25g demerara sugar

Method

  1. Top and tail the rhubarb and remove the stringy skin. Cut the sticks into 2.5cm (1 inch) lengths, put them in a large ovenproof dish and sprinkle with the caster sugar. Add the stem ginger and stem ginger syrup.
  2. To make the crumble, sift the flour into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
  3. Cover the rhubarb with the crumble and press it down lightly. Sprinkle the surface with the demerara sugar.
  4. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 40 minutes until golden brown. Serve with hot custard.
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Ingredients

350g potatoes

1/2 onion, finely chopped

1 clove of garlic, chopped

200g chorizo sausage, chopped

small bunch of thyme, chopped

sea salt and black pepper

4 large flour or corn tortillas

400g cheese, grated (mix of cheddar and mozzarella)

olive oil

Method

  1. Cut the potatoes in equal-size chunks and fry until tender. Leave them to cool a little and then cut them into 1cm dice.
  2. Cook the onion until soft, add the garlic and cook for a further 3 minutes.
  3. Mix in the chorizo and potato, turn up the heat and fry for another 5 minutes. Mix in the thyme and season.
  4. Assemble all the rest of the quesadilla ingredients.
  5. Spread a quarter of the chorizo mixture on one half of a tortilla and sprinkle with a fistful of cheese. Fold the tortilla over so that you have a half moon.
  6. Brush the tortilla with a little olive oil (so the tortilla doesn't stick to the pan) and place it in a hot, dry frying pan or griddle and cook until golden and crisp. Repeat with remaining tortillas.
  7. Cut into wedges and serve with your favourite salsa.
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Ingredients

2lb sea bass (preferably one fish if you can get it)

1/2 tsp salt

1/2 tsp sugar

1 inch fresh ginger root, peeled and julienned into very thin slices

8 spring onions, finely julienned in 2″ lengths, green and white parts seperated

6 tbsp groundnut or corn oil

4 tbsp soy sauce

Method

  1. Rinse the fish and pat dry. Make 2-3 diagonal slashes on both sides of the fish.
  2. Steam in a fish poacher or steamer over a high heat for about 8 minutes, or until the fish is cooked and flakes easily.
  3. Carefully place the fish on a serving platter and sprinkle with salt and sugar.
  4. Spread the ginger over the fish, then the green part of the spring onion, followed by the white part.
  5. Heat the oil in a small pan over a high heat until smoking. Pour it little by little over the spring onions.
  6. Finish by drizzling soy sauce over the entire fish.
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Ingredients

1kg Maris Pipers potatoes, peeled

150g butter

2 onions, chopped

2 carrots, diced

2 sticks celery, diced

1 tsp dired thyme

600g minced beef

3 Oxo cubes

1 tsp cornflour

A glug of Worcestershire sauce

Lashings of red wine

Method

  1. Pre-heat the oven to 180°C. Cut your potatoes into evenly sized chunks, and put in a large pan of cold, salted water. Bring to the boil and simmer until tender.
  2. Heat the butter in a pan over a moderate heat, then add the vegetables. Soften, but do not brown.
  3. Add the thyme, and then the beef. Brown it all over, and then add half the stock made up of the Oxo cubes and red wine. Whisk the other half with the cornflour and then stir into the meat mixture. Add a glug of Worcestershire sauce and allow to simmer on a low heat for 15 minutes.
  4. Drain the potatoes and mash with a generous slab of butter. Season to taste.
  5. Taste and season the meat, adding more Worcestershire sauce if necessary. If it looks dry, pour in a little water.
  6. Put the meat into a large baking dish and top with the potato. Dot with small pieces of butter.
  7. Put into the oven for about 40 minutes, until the potato is crisp and slightly brown, then serve. Next pour over red wine and cook for a further hour.
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Ingredients

1 packet of ‘chicken-style’ Quorn chunks

1 quarter of a red pepper

1 quarter of a green pepper

four large mushrooms, sliced

1/2 tsp cumin seeds

1/2 tsp lemon juice

1/2 tsp tumeric

1/2 tsp garam masala powder

two cloves of garlic, chopped

1cm cube of fresh ginger

1/2 tsp olive oil

1 tbsp intense tomato paste

Method

  1. Heat the oil in a pan. Add the cumin seeds, garlic and ginger and the fry those down until they are browned.
  2. Add the quorn and sprinkle with the tumeric, garam masala and lemon juice, letting it capture all the flavours.
  3. Throw in the peppers and mushrooms, then the tomato paste right at the end.
  4. Serve the basmati rice or naan bread.
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Ingredients

1 tbsp pure virgin olive oil

two knobs of butter

300g of freshly shelled young peas

two sticks of celery, finely chopped

one onion, finely chopped

350g arborio rice

1 ltr vegetable stock

Method

  1. Bring the stock to boil in a saucepan and then reduce to simmer.
  2. Gently heat the oil and butter in a heavy based deep frying pan.
  3. Add the onion and the celery and cook until soft but not brown.
  4. Add a ladle of stock and then introduce the rice and begin to stir gently.
  5. Continue to add the stock (a ladle full at a time) making sure that each is almost completely absorbed before adding the next.
  6. Stir frequently to produce a creamy rice texture. You may decide to remove the pan from the heat and continue stirring on a couple of occasion to add to the creaminess.
  7. When you are happy with the texture of the rice add the peas and continue to stir for 4-5 minutes. Serve immediately.
  • 30
  • 8 mini strudels
  • Main
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Ingredients

8 chipolata sausages

50g butter

25g breadcrumbs

1 cooking apple, peeled, cored and chopped

1/2 tsp cinnamon

25g walnuts, roughly chopped

150g filo pastry sheets (about 16 sheets)

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the butter in a small frying pan and melt.
  2. Mix together the breadcrumbs, cooking apple, cinnamon and walnuts in a small bowl . Add half the butter and mix together well.
  3. Take two sheets of filo pastry and place on a board. At the end nearest to you, place one sausage and a large spoonful of the mixture onto the edge of the pastry.
  4. Using the remaining melted butter, brush the edges of the pastry. Roll up - if the pastry splits just brush with a little more butter.
  5. Take the 'sausage' shape and gently bend into a crescent shape, twist off the very ends of the pastry and place on a baking sheet.
  6. Brush all over with butter. Repeat using the remaining sausage, pastry, etc.
  7. Cook for about 30 minutes until golden brown. Serve hot or cold.
  • 20 minutes
  • 6
  • Main
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Ingredients

2 tbsp olive oil

1.5kg butternut squash, peeled, deseeded and cut into chunks

6 tomatoes, halved

120g butter

4 red onions, peeled and finely chopped

5 garlic cloves, peeled and finely chopped

1 red chilli, deseeded and chopped

1 tsp ground coriander

1 tsp ground cumin

1 packet of ready rolled puff pastry

1 egg whisked with 1 tbsp cold water

Method

  1. Pre-heat the oven to 220°C/425°F/Gas Mark 7. Place 1 tablespoon of olive oil in a large baking tray and add the butternut squash. Toss to coat in the oil and then make sure the squash is in a single layer so that it cooks evenly. Cook in the oven for about 10 - 15 minutes - you're just looking for them to soften a little.
  2. Two minutes before the squash is ready add the tomatoes, cut side down.
  3. Meanwhile melt the butter and the remaining oil in a pan. Add the onion, garlic and chilli. Cook for about 4-5 minutes. Stir in the coriander and cumin and fry for a minute longer.
  4. Tip the onion, garlic and chilli into the baking tray with the squash, making sure it is evenly distributed. Leave to cool.
  5. Roll out the pastry making one sheet large enough to cover the whole tray. Lay the sheet over your vegetables and trim off the excess. Place in the fridge to chill for about 30 minutes.
  6. Brush the pastry with the egg and bake in the oven for about 20 minutes. Ovens may vary so keep and eye on the pastry throughout; you are looking for a golden brown pastry and the juices bubbling around the edges. Remove from the oven and place a tray or board over the baking tray. Carefully flip the baking tray over and serve immediately.
  • 35 minutes
  • 4
  • Main
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Ingredients

4 chicken thighs

250ml créme fraiche

2-3 heaped tbsp grain mustard

2 garlic cloves, crushed

150g pancetta or bacon in the piece

3 or 4 small sprigs of thyme

Method

  1. Pre-heat the oven at 200°C/Gas Mark 6. Put the chicken thighs in an ovenproof dish.
  2. Put the créme fraiche in a mixing bowl with the mustard, crushed garlic, a little salt and black pepper. Pull the thyme leaves from their stalks and add them to the créme fraiche.
  3. Cut the pancetta/bacon into short, thick strips then fry in a non-stick pan until the fat is golden.
  4. Mix with the sauce then spoon over the chicken. Bake for 35 minutes until the sauce is bubbling and the chicken skin is nicely coloured.
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Ingredients

3lbs of stewing steak cut into bite size chunks

4 tbsp olive oil

2 small/med onions chopped roughly

2 tbsp plain flour

1 bottle of red wine

3 sprigs of fresh thyme or 1 tsp of dried thyme

3 cloves of garlic

2 bay leaves

10 baby shallots

140g smoked bacon lardons – can be bought easily in packets in all supermarkets

225g of chestnut mushrooms sliced (optional)

Salt and pepper to taste

Method

  1. Put olive oil in a large casserole dish and heat until hot. Brown off the beef and onions then mix together adding the plain flour to soak up all of the juices.
  2. Add the wine bit by bit making sure you keep stirring to combine the flour, juices and wine. Add garlic, thyme and bay leaves and season.
  3. Cook on a low heat for three hours and in the meantime add a splash of olive oil to a small pan and gently fry the lardons and shallots together and stir in with mushrooms for another hour cooking time.
  4. Serve piping hot with a simple accompaniment of long grain rice.
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Ingredients

12 cooked asparagus spears

Approximately 20 roast spuds

2 shallots, sliced

A handful of rocket leaves

1 fennel bulb, blanched and finely sliced

For the italian dressing (makes 1 litre);

4 egg yolks

4 tsp caster sugar

2 tsp Dijon mustard

600ml olive oil

200ml white wine vinegar

Juice of 3 lemons

Freshly chopped oregano leaves

Method

  1. Slice the asparagus diagonally, cut up the spuds, if necessary, and put all the salad ingredients into a large bowl.
  2. Season well and dress with about 200ml of the dressing. (If you like you can serve with warm spuds and asparagus.)