Bisto Pumpkin Lasagne
  • 80 minutes
  • 10 portions
  • Main
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Ingredients

  • 75 g Butter
  • 1 Large onion (finely diced)
  • 2 Cloves of garlic (crushed)
  • 1.5 kg Pumpkin (diced
  • 50 g McDougalls Plain Flour
  • 1 L Milk
  • 40 g Bisto Vegetable Bouillon
  • 1 kg Fresh spinach (wilted and drained)
  • 2 g Fresh sage (chopped, approximately 4 leaves)
  • 400 g Cheese (grated)
  • 400 g Fresh lasagna sheets

Method

  1. Preheat the oven to 180ºC.
  2. In a pan, melt the butter. Add the onion, garlic and pumpkin and cook for about five minutes, so the pumpkin starts to colour. Add the flour and stir.
  3. Gradually add milk, stirring so it makes a smooth sauce. Add the Bisto Vegetable Bouillon to flavor, and season the sauce.
  4. Add the wilted spinach and safe, then simmer for a few minutes. Remove from the heat and add half of the grated cheese.
  5. Build your lasagne in a lightly greased ovenproof dish, starting with a thin layer of pumpkin and spinach sauce, followed by lasagne sheets and then again with the sauce. Repeat until all ingredients are used.
  6. Top lasagne with the remaining cheese and bake at 180°C for about 40 minutes.
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Ingredients

2 gurnard, about 700–800g each, scaled, gutted, filleted and pin-boned (heads and bones reserved)
Light rapeseed oil for cooking
2 white onions, peeled and chopped
2 carrots, peeled and chopped
1 red chilli, deseeded and chopped
1 red pepper, cored,
deseeded and chopped
10 ripe tomatoes, chopped
4 garlic cloves,
peeled and crushed
1 tbsp good quality
tomato purée
1 bay leaf
1 rosemary sprig
Finely pared zest and
juice of 1 orange
1 litre fish stock
200g samphire,
washed and trimmed
1 small orange, peel and
pith removed, segmented
Cornish sea salt and freshly ground black pepper

Method

  1. Heat a medium-large saucepan over a medium heat.
  2. When hot, add a drizzle of oil, then the onions, carrots, chilli, red pepper and garlic.
  3. Cook for 5 minutes to soften, stirring every minute to avoid the vegetables catching.
  4. Next add the fish bones and heads, along with the tomato purée, and cook for another 5 minutes, stirring again every minute.
  5. Now add the tomatoes, bay leaf, rosemary sprig and orange zest and juice.
  6. Cook for a further 5 minutes, giving the mixture a good stir every couple of minutes.
  7. Pour in the fish stock and bring to a simmer.
  8. Lower the heat and cook for 20 minutes.
  9. Pass the soup through a mouli or a large potato ricer into another saucepan. (If you don’t have a mouli or potato ricer, you can blitz the soup in a blender, then pass it through a sieve but you won’t achieve quite the same clarity.)
  10. Taste the soup and correct the seasoning with salt and pepper. Keep warm over a low heat.
  11. To cook the samphire, add to a pan of boiling water, bring back to the boil and cook for 1 minute, drain and keep warm.
  12. To cook the fish, heat a non-stick frying pan over a medium heat. When hot, add a little oil and place the fillets in the pan, skin side down.
  13. Cook for 3 minutes until the skin starts to crisp up, then flip the fish over and cook for a further minute.
  14. Take off the heat, keeping the fish in the pan to finish cooking in the residual heat as you serve up the soup.
  15. Divide the soup between warmed soup plates, scatter half of the samphire in the centre and place the fish on top.
  16. Finish with the remaining samphire and a few pieces of orange.
  17. Serve at once.
Sat Bains Stir it up
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Ingredients

Duck liver parfait
500g duck liver
3 eggs
1tsp pink salt
1tsp sugar
300g melted butter

Banyuls syrup
400ml banyuls
Apricot puree
100g dried apricots
200g water
50g white wine vinegar
125g caster sugar
Fine salt to taste

Pickled cranberries
50g dried cranberries
75g water
75g white wine vinegar
75g sugar
Pinch of fine salt

Apricot puree
100g dried apricots
200g water
50g white wine vinegar
125g caster sugar

You will also need
Fine beans blanched and refreshed
Shallot finely diced
Chopped bean sprouts

 

Method

  1. For the Duck Liver Parfait: Preheat the oven to 75˚C.
  2. Place the liver, eggs, salt and sugar into a sous-vide bag.
  3. Warm the butter to 50˚C.
  4. Blend all the above together until completely smooth.
  5. Line a 1litre mould with a double layer of cling film.
  6. Pour in the mix and gently tap the mould on the table.
  7. Bake in the oven in a water bath for 1 hour and 10 minutes.
  8. Remove from the oven and check the middle of the parfait with a temperature probe, you want the temperature to be 56˚C, if it isn’t put back in the oven and carry on cooking, checking every 10 minutes. When the correct temperature is achieved, take out the oven and place in the fridge to cool.
  9. When cool transfer to a piping bag.
  10. Set up a stand mixer with the whisk attachment.
  11. Fill half the bowl with liquid nitrogen.
  12. Start whisking on a slow speed.
  13. Pipe the parfait into the nitrogen in one steady stream.
  14. Store in a metal tray in the freezer until needed.
  15. Banyuls syrup: Place the Banyuls in a suitable pan and place on a medium heat.
  16. Reduce the Banyuls until it reaches a syrup like consistency.
  17. Leave to cool and place in a small squeezy bottle until needed.
  18. Bring the water, vinegar and sugar up to the boil.
  19. Pour over the apricots and leave to hydrate for 1 hour.
  20. Transfer to a blender and blend until smooth.
  21. Season with a little salt if necessary.
  22. Pass through a chinoise and store in an airtight container in the fridge until needed.
  23. For the Pickled cranberries: Bring the water, vinegar salt and sugar up to the boil.
  24. Pour over the cranberries and leave to hydrate for 1 hour.
  25. Store in an airtight container in the fridge until needed.
  • 3 Hours
  • 1
  • Dessert
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Ingredients

Tart
500g Plain flour
250g Kerrymaid Buttery
175g Icing sugar
6g Ground ginger
1 ½ Whole eggs

Chocolate Filling
200g Dark chocolate (high cocoa %)
20g Egg yolks
175g Kerrymaid Double
75g Whole milk

Brandy Cream
200g Kerrymaid Double
20g Icing sugar
10ml Brandy XO

Method

  1. Place all the ingredients apart from the eggs in a larger heavy duty mixing bowl and mix until the mixture crumbs, add the eggs and mix to a dough.
  2. Remove dough and cut into four even pieces, wrap in cling film and leave to rest in the fridge for two hours
  3. Once rested roll the paste no more the 13 of 1cm line the tart cases place back in the fridge. Blind bake the tart case at 160°C.
  4. For the chocolate filling - bring milk and Kerrymaid Double to 70°C. whisk in the dark chocolate until combined and allow to cool to 45°C.
  5. Whisk in the eggs until combined with chocolate mixture and pour into the tart cases and bake at 90°C for 20 minutes.
  6. For the brandy cream – add all the ingredients into a mixing bowl and whip to peaks until the mixture holds its shape.
  • 1 hour, 20 minutes
  • 1
  • Dessert
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Ingredients

Chocolate and Cardamom Mousse
100g Dark chocolate (high cocoa %)
12g Cardamom powder
175g Kerrymaid Double
40g Caster sugar
45g Whole milk

Bretton Biscuits
156 Kerrymaid Premium Baking
56g Plain flour
156g Golden syrup
156g Sugar

Method

  1. Melt the dark chocolate
  2. Heat the milk so it is luke warm, whisk in the cardamom powder and sugar together
  3. Pour in the melted chocolate
  4. Pour all of this into the Kerrymaid Double and whisk until well aerated. Leave to set in the fridge for 40 minutes before serving
  5. For the biscuits - Mix together the dry ingredients
  6. Rub in the Kerrymaid Premium Baking, and when you achieve breadcrumb consistency add the golden syrup. Roll out to 1cm thick and cut using a 4cm cutter
  7. Bake at 160°C for six – eight minutes until golden brown, but checking after six minutes and serve with the mousse in a dish and biscuits on the side
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Ingredients

Yule Log
85g plain flour
3 eggs
2 tbsp cocoa powder
85g golden caster sugar
½ tsp baking powder

For the filling & icing
50g Kerrymaid Buttery
1 tbsp golden syrup
200g sifted icing sugar
284ml Kerrymaid Double
140g dark chocolate
Icing sugar and holly sprigs to decorate

Method

  1. Preheat the oven to 200°C (Fan 180°C), gas mark 6. Grease a 23 x 32cm tin and line with baking parchment.
  2. In a bowl, beat the eggs and sugar together with an electric whisk until thick and creamy.
  3. In a separate bowl, mix the flour, baking powder and cocoa powder together and sift into the egg mixture. Fold gently and then pour into the prepared tin. Spread the mixture evenly and bake for 10 minutes.
  4. Lay a separate sheet of baking parchment onto a surface and tip the ready baked cake onto the parchment, peeling off the paper. Roll the cake from the longest edge with the paper inside and leave to cool.
  5. For the icing, melt the Kerrymaid Buttery and broken chocolate pieces in a bowl over a pan of simmering water. Remove from the heat and stir in the golden syrup and 5 tablespoons of Kerrymaid Double.
  6. Whisk the remaining Kerrymaid Double until it holds its shape. Unravel the cake and spread the whisked Kerrymaid Double over the top and then roll up again into a log.
  7. Spread the icing over the log and then mark with a fork to give tree bark effect. Sprinkle some more icing sugar over to resemble snow and decorate with holly leaves.
  • 10
  • 4
  • Dessert
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Ingredients

  • 500 g Kerrymaid Custard
  • Kerrymaid Whipping Cream (Optional)
  • Strawberries, chopped
  • 3 Meringue nests, crushed

Method

  1. Pour the Kerrymaid Custard into a bowl.
  2. Fold the Kerrymaid Whipping into the custard (if using).
  3. Stir the fruit and crushed meringue through the Kerrymaid Custard.
  4. Serve in individual glasses.
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Ingredients

For the pork: 
1 belly pork
1 tbsp Country Range Fennel Seeds
1 tbsp Country Range Caraway Seeds
1 tsp Country Range Chilli Seeds
1 ½ pints chicken stock
1 onion, cut into quarters
3 carrots, roughly chopped
3 sticks celery, roughly chopped
1 bulb garlic

For the BBQ rub: 
3 tsp Country Range Smoked Paprika
2 tsp mustard powder
1 tsp Country Range Ground White Pepper
1 tsp Country Range Onion Salt
1 tsp Country Range Garlic Salt
1 tsp Demerara sugar
1 tsp Country Range Cumin Powder (optional)
4 sachet Country Range Tomato Ketchup
Splash of Worcestershire sauce

For the salad (1 portion): 
½ baby gem shredded
1 leaf from oak leaf lettuce ripped
¼ apple, deseeded and cut into small chunks
Small handful Country Range Sultanas

Method

  1. Place all of the rough cut veg into a deep sided tin.
  2. Place belly pork on top of vegetables.
  3. Season the meat with the spices and rub.
  4. Add all the stock until meat is fully submerged.
  5. Cover with baking parchment and a tight fitting lid/tin foil. Place in pre-heated oven 180°C for 7-8 hours until meat is tender.
  6. Once the meat is tender remove from stock and pick/pull the meat ensuring all bones and sinew are removed.
  7. Add BBQ rub to meat making sure it is evenly coated.
  8. Pass the stock through fine strainer and add half to the meat.
  9. Place back in the oven for 20 minutes giving enough time for the meat to soak up flavours.
  10. More stock may need to be added depending on consistency.
  11. Combine salad in a bowl.
  12. Place all into bowl with 3oz pork and gently toss together.
  13. Plate up and gently dust with Country Range Cinnamon Powder.
Orange Pastry Dyshagia Recipe
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Ingredients

  • 250 g Cooked McDougalls pastry mix
  • 300 ml Milk
  • 200 ml 'No bits' orange juice
  • 10 g Vegi gel

Method

  1. Place the pastry into a food processor. Blend to a fine crumb.
  2. In a pan add the pastry crumb, orange juice, and milk and gently bring to the boil. Add the Vegi gel and whisk to ensure all the ingredients are mixed together. Simmer for 2 minutes.
  3. Then pour onto a tray lined with cling film, cover with cling film and roll out, so you get a thin layer. Leave to set, then cut out and use as a base for any sweet pastry recipe.
Dysphagia Morrocan Lamb Recipe
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Ingredients

1tbsp Veg oil
1200g Lamb mince
200g Diced onion
125g Chopped dried apricots
40g Tomato purée
10g Ground cumin
500g Homepride curry sauce
Cous-cous
300g Semolina
6g Ground cumin
Pinch salt
1400ml Boiling water (can be fortified with stock instead of water)

Method

  1. Heat oil and fry the onion (without colour) for 3-4 minutes.
  2. Add the mince and cook for 5 minutes until the mince has browned.
  3. Add the cumin, tomato purée and dried apricots.
  4. Pour in the Homepride curry sauce then cover and simmer for 1 hour until the meat is tender.
  5. Blend to a smooth purée and check consistency.
  6. For the cous-cous, add the water/stock to a pan and bring to the boil.
  7. Gradually whisk in the semolina, salt and cumin to the water.
  8. Reduce the heat and cook for 2 minutes, whisking constantly until thickened.
  9. Serving suggestion: top the semolina with the lamb and serve with thickened natural yoghurt.
Pineapple Upside Down Cake Dysphagia
  • 20 Minutes
  • 5
  • Dessert
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Ingredients

For the Sponge
375g McDougalls Plain Sponge (Baked)
200ml Ambrosia custard
50ml yoghurt

For the Pineapple section
400g tinned pineapple drained
20g Nutricia Clear

For the Cherry section
100g tinned cherry pie filling
5g Nutricia Clear

Method

  1. Place sponge into a food blender and blend to a fine crumb. Add the custard and yogurt to make a puree. Check against descriptor C check list to ensure it passed, if there are any bits or it is not the correct consistency blend or adjust as needed. Place in a piping bag.
  2. Blend the pineapple then pass through a sieve to ensure all bits are removed. Add the Nutricia Clear and leave for 2 minutes, check constancy against check list. Add more Nutricia if it is not thick enough. Place in piping bag.
  3. Blend the pie filling then pass through a sieve to ensure all skin and bits are removed. Add the Nutricia Clear leave for 2 minutes check constancy against check list. Add more Nutricia if needed. Place into a piping bag.
  4. Serve in clear glasses or bowls place sponge in the bottom then pipe a ring of piped pineapple puree on top and garnishing with cherry puree.
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Ingredients

  • 500 g Linguine
  • 4 tbsp Olive oli
  • 1 Red chilli (deseeded and chopped)
  • 2 Garlic cloves
  • g Brown crabmeat and fresh white crabmeat
  • Splash of white wine
  • Small squeeze of lemon
  • Flat leaf parsley leaves finely chopped

Method

  1. Bring large pan of slated water to the boil and add the linguine. Stir well to avoid it sticking.
  2. Add 3 tbsp of olive oil with the chilli and garlic in a pan that will hold the pasta, too. cook the chilli and garlic gently until they sizzle, then turn up the heat and add the white wine. Simmer until the wine and oil come together, then add the brown crabmeat whilst the pan is off the heat. Use a spatula to mash it into the olive oil to make a thick sauce.
  3. Taste a strand of linguine- it should have a slight bite. When its ready, turn off the heat. Place the sauce on a low heat and lift the pasta out of the water with tongs.
  4. Off the heat, add the white crabmeat and parsley to the pasta, with a sprinkle of sea salt. Stir everything together and taste for seasoning. Add a small squeeze of lemon and serve immediately.
  5. Drizzle with the remaining oil.
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Ingredients

1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1tsp paprika
1tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1tsp sugar
2tbsp tomato purée
410g can red kidney beans
Plain boiled long grain rice, to serve
Soured cream, to serve

Method

  1. Dice the onion and the red pepper.
  2. Heat the oil to a medium heat, add the onions and garlic then sauté for about 5 minutes, until the onions are soft and slightly translucent. Add the garlic, red pepper, chilli powder, paprika and ground cumin. Cook for another minutes, stirring occasionally.
  3. Add the lean minced beef and cook until browned.
  4. To make the sauce, crumble the beef stock cube into 300ml hot water and add to the beef mixture. Then add the chopped tomatoes, dried marjoram and sugar (to take away the sharpness). Add a good shake of salt and pepper and the tomato purée and add to the beef.
  5. Gradually bring to the boil, while gently stirring, then turn down the heat and simmer with a lid on for 20 minutes, stirring occasionally.
  6. Drain and rinse the red kidney beans and add to the pan. Bring to the boil again then gently simmer without the lid for another 10 minutes, adding a little more water if it looks too dry. Add seasoning to taste.
  7. Replace the lid, turn off the heat and leave your chilli to rest for 10 minutes before serving.
  8. Serve with soured cream and plain boiled long grain rice.
  • 90 minutes
  • 4 portions
  • Main
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Ingredients

  • lbs Boneless Chicken Breast or Thigh
  • Lemon Juice
  • 1 tsp Pink Himalayan Salt
  • 4 tbsp Olice Oil
  • 1 Onion, finely chopped
  • 2 tsp Garlic Puree
  • 2 tsp Ginger Puree
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 2 tsp Ground Coriander
  • 1 Hot Chilli, diced
  • 149 g Chopped Tomatoes
  • 150 ml Warm Water
  • 1 Large Garlic Clove, finely chopped
  • 1 Small Red Pepper, deseeded and cut into 2.5cm pieces
  • 1 Green Pepper, deseeded and cut into 2.5cm pieces
  • 1 tsp Garam Masala
  • 10 g Fresh Coriander

Method

  1. Cut chicken into 2.5cm cubes and put in a non-metallic bowl. Add lemon juice and half the salt and rub well into the chicken. Cover and leave to marinade in the fridge for 20 minutes. Heat 3 tablespoons of oil in a heavy based pan over a medium heat.
  2. Add the onion and cook, stirring frequently for about 8 minutes until lightly browned. Add the garlic and ginger purees and cook for 3 minutes.
  3. Add turmeric, cumin, coriander and chilli and cook, stirring for about a minute.
  4. Add tomatoes and cook for a further 2-3 minutes, stirring frequently until the oil separates from the spice paste.
  5. Add marinated chicken, increase the heat slightly and cook stirring until it changes colour.
  6. Add the warm water and bring to the boil - reduce heat, cover and simmer for 25 minutes.
  7. Heat the remaining 1 tablespoon of oil in a small frying pan over low heat and add the garlic and cook, stirring frequently until browned. Add the red and green peppers, increase the heat to medium and stir fry for 2 minutes.
  8. Then stir the garam masala. Fold the pepper mixture into the curry - taste and add remaining salt if required. Remove from the heat and sprinkle over fresh coriander.
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Ingredients

  • 1 pint Sunflower Oil (plus extra for greasing)
  • 100 Dark Rum
  • 400 g Sultanas
  • 750 g Plain Flour
  • 8 tsp Ground Cinnamon
  • 4 tsp Ground Nutmeg
  • 4 tsp Bicarbonate of Soda
  • 300 g Golden Caster Sugar
  • 300 g Light Brown Sugar
  • 8 item Medium Egg
  • 4 item Lemon Zest
  • 4 item Orange Zest
  • 700 g Carrot, peeled and grated
  • 200 g Desiccated Coconut
  • 200 g Californian Walnuts, chopped
  • 4 tsp Vanilla Extract
  • 2 tbsp Glace Ginger, chopped (optional)
  • 3 item Lemon, juiced
  • 2 item Orange, juiced
  • 225 g Light Brown Sugar

Method

  1. Grease nad line a deep cake tin of the correct size with non-stick baking paper or use a non-stick cake tin. Ensure all the ingredients are at room temperature. Pour the rum over the saltanas and leave to infuse for 1 hour.
  2. Preheat the oven. Sift the flour together with the spices and the bicarbonate of soda. Beat together the sugars, sunflower oil and eggs until smooth. Stir the spiced flour into the smooth mixture, then add the remaining ingredients (including the glacé ginger, if using) and stir well.
  3. Spoon the mixture into the prepared tin and bake for the time stated or until a skewer inserted into the middle of the cake comes out clean.
  4. Make the syrup while the cake is baking. Strain the juices into a jug, add the sugar and stir well. Continue to stir at intervals while the cake is in the oven. As soon as the cake is out of the oven, pierce it with a skewer several times, then careully spoon or pour the citrus syrup over the top. Leave the cake to cool before removing it from the tin.
  5. To bake: Fan 130°C (250°F) or conventional 150°C (300°F) gas mark 3 for 3 hours.
  6. To store: Keeps fresh for up to 2 weeks if covered and decorated with icing or wrapped in greaseproof paper and kept in an airtight container. Or to freeze for up to a month, wraooed in a double layer of greaseproof paper and aluminium foil.
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Ingredients

  • 1 item Large Mango
  • 1 item Ripe Avocado
  • 2 item Large Cos Lettuce
  • 16 item Large Cooked King Prawns, peeled but with tails left on
  • 2 item Lime Juice
  • 1 tsp Palm Sugar
  • 2 tbsp Vegetable Oil
  • item Chilli, de-seeded and finely chopped

Method

  1. Cut the mango and avocado flesh into 2cm piece. Discard the outer layer of leaves and cut the stems offnthe lettuces, leaving the heart. Separate the leaves and add them to the mango and avocado with the prawns
  2. Make the dressing by whisking together the lime juice, sugar and oil with the chilli. Add the dressing to the salad, toss carefully to mix and serve immediately.
  3. For a more luxurious accompaniment, make a creamy mayonnaise dressing - mixing 3 tbsp mayonnaise, 2 tbsp double cream, 2 tsp tomato sauce, 1.5 tsp Worcester sauce, 2-13 drops of Tabasco sauce, 1 tbsp lemon juice and 1 tbsp brandy. Season to taste with salt and pepper. Spoon over the salad or as a dip on the side.
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Ingredients

300g raw king prawns

2tbsp Country Range Piri Piri Seasoning

oil, for frying

1 lemon, to garnish

 

For the cous cous

400g Country Range Cous Cous

400ml boiling water

75g Country Range Frozen Fancy Peas, defrosted

75g Country Range Frozen Sweetcorn, defrosted

50g red pepper, chopped

2tbsp fresh parsley, chopped

2tbsp Country Range Piri Piri Seasoning mixed with 2 tbsp olive oil

Method

  1. Place cous cous in a bowl and pour over the boiling water. Leave to stand for a few minutes until the water has been absorbed and cous cous is soft (add a little more water if required).
  2. Stir in the remaining ingredients and place into a serving dish.
  3. Sprinkle the Piri Piri Seasoning over the prawns and stir to mix through.
  4. Heat the oil over a high heat in a frying pan and add the prawns, cook for a couple of minutes until the prawns are pink and cooked through, do not overcook.
  5. Add the prawns to the cous cous and serve garnished with lemon. Piri Piri Seasoning can be adjusted to suit personal preference.
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Ingredients

  • 2 Item 6cm Plain Scone made with McDougalls Scone Mix
  • 140 g Single Cream
  • 2 tbsp Seedless Raspberry Jam
  • 1 Scoop Thick and Easy
  • 3 tbsp 'Squirty' Cream

Method

  1. Place the scones and cream into a food processor and blend until smooth.
  2. Place into small round moulds approximately 3cm in diameter and freeze.
  3. To serve, defrost moulds.
  4. Thicken jam with Thick and Easy and pipe in a swirl over the scone.
  5. If desired pipe a small swirl of 'squirty' cream on top of the jam.