• 1 hour
  • 8
  • Main
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Ingredients

1.5kg fillet of beef

375g puff pastry

225g button mushrooms

175g smooth liver paté

1 egg

40 butter

1 tbsp vegetable oil

Method

  1. Pre-heat the oven to 220°C/425°F/Gas Mark 7. Trim and tied up the beef at intervals with fine string so it retains its shape. Heat the oil and 15g of the butter in a large frying pan, add the beef and seal and lightly colour on all sides.
  2. Roast for 20 minutes, allow the beef to cool then remove the string. Fry the sliced mushrooms in the remaining butter until soft, allow to cool and mix with the paté.
  3. On a lightly floured surface, roll out the pastry into a large rectangle to a thickness of 1/2 inch. Spread the paté and mushroom mixture along the centre of the pastry. Place the meat on top in the centre. Brush with beaten egg.
  4. Fold the pastry edges over and turn over so that the join is underneath, folding the ends under the meat. Place on a baking tray. Decorate with leaves cut from the pastry trimmings, brush with the remaining egg.
  5. Bake for 50-60 minutes, covering with foil after 25 minutes. Allow to rest for 10 minutes before serving.
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Ingredients

300g raw peeled or Country Range frozen Prawns

1 red chilli, chopped

1 orange or red pepper, deseeded and sliced

150g sugar snap peas, sliced lengthways

4 spring onions, roughly chopped

2 tbsp Country Range Sweet Chilli Sauce

3 tbsp soy sauce with a pinch of sugar

300g Country Range Medium Egg Noodles, cooked

small bunch of chives and coriander

oil, for frying

Method

  1. Heat 1 tbsp oil in a wok or frying pan and cook the prawns for 1 minute. Remove, then tip in the chilli and pepper and cook for 2 minutes.
  2. Add the spring onion and sugar snap peas and cook for 1 minute, then add the sweet chilli sauce, soy sauce, noodles and about 100ml water.
  3. Simmer for 2 minutes until the sauce is syrupy, then stir in the prawns.
  4. Garnish with the chives and coriander.
  • 4 hours
  • 6
  • Main
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Ingredients

400g minced beef

400g minced pork

1 egg, beaten

4 tbsp olive oil

1 onion, chopped

2 carrots, chopped

3 garlic cloves, chopped

1 celery stalk, chopped

1 tbsp tomato purée

100ml red wine

2 x 400g tins of chopped tomatoes

1 tbsp mixed herbs

1 tsp sugar

sea salt and freshly ground black pepper

Method

  1. Mix together the beef, pork, egg and seasoning in a large bowl. Divide the mixture into 12 and shape each piece into a meatball.
  2. Heat half the oil in a large frying pan over a high heat and seal the meatballs, cooking them until golden brown all over. Transfer them to the slow cooker.
  3. Heat the remaining oil in the frying pan and cook the onion, carrots, garlic and celery for 5 minutes until softened. Transfer to the slow cooker.
  4. Stir in the tomato purée, red wine, chopped tomatoes, mixed herbs, sugar and seasoning. Cook for 4 hours on the high setting or 8 hours on low. Serve hot, with pasta.
  • 40 minutes
  • 4
  • Main
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Ingredients

500g lean minced beef

1 medium onion, finely chopped

2 celery sticks, trimmed and finely sliced

2 medium carrots, finely diced

2 cloves garlic, finely chopped

150g small portobello or chestnut mushrooms, wiped and sliced

1 tbsp plain flour

150ml red wine

400g can chopped tomatoes

2 tbsp tomato purée

1 beef stock cube

1 tsp caster sugar

1 tsp dried oregano or dried mixed herbs

2 bay leaves

375-450g dried spaghetti

salt and freshly ground black pepper

freshly grated parmesan cheese, for serving

Method

  1. Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8-10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown.
  2. Add the mushrooms and fry with the mince and vegetables for another 2-3 minutes. Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml cold water.
  3. Crumble the stock cube over the top then add the caster sugar and herbs. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer.
  4. When the liquid is bubbling, reduce the heat and simmer very gently for 30-40 minutes, uncovered, stirring occasionally.
  5. Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It's important to use lots of water so the spaghetti can move freely without sticking together.
  6. Cook for 10-12 minutes, or according to the packet instructions.
  7. While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper.
  8. Drain the spaghetti in a colander and divide between warm bowls. Spoon the bolognese sauce on top, sprinkle with freshly grated parmesan cheese and serve immediately.
  • 25 minutes
  • 1
  • Main
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Ingredients

125g Country Range Shortcrust Pastry

175g fresh salmon

25g fresh mixed spinach and basil leaves

1 egg, beaten, for glaze

salt and pepper

Method

  1. Roll out the pastry and place the salmon in the centre. Season then top with the spinach and basil leaves.
  2. Close the pastry around the salmon and seal. Brush with beaten egg and bake for 25 minutes at 195°C.
  • 35 minutes
  • 2
  • Main
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Ingredients

Country Range Puff Pastry

50g Country Range Salted Butter

50g Country Range Plain Flour

1 pint Country Range Chicken stock

50ml double cream

200g chicken breast, diced

50g cooked ham

1 egg, beaten, for glaze

salt and pepper

Method

  1. Melt the butter then add the flour and cook for 2-3 minutes.
  2. Add the warm chicken stock a bit at a time, bring to the boil then add the double cream.
  3. Add a splash of olive oil to a hot pan then fry the chicken for 3-4 minutes until sealed on all sides. Add the cooked ham to the chicken then mix in the sauce.
  4. Season, then pour into a 4.5" pie dish.
  5. Roll out the puff pastry and cover the pie dish. Brush with beaten egg and bake for 35 minutes at 185°C.
  • 25 minutes
  • 2
  • Dessert
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Ingredients

1 Country Range Puff Pastry Sheet

4 dsp caster sugar

4 dsp cold water

2 apples, peeled and cut into wedges

25g Country Range Unsalted Butter

Method

  1. Place the sugar and water into a pan and bring to the boil. Boil for approx 20 minutes until it becomes a caramel.
  2. Whilst boiling, place the apples into a small shallow pan with knobs of butter. When the caramel is done, pour over the apples and allow to cool for 15 minutes.
  3. Place the pastry over the pan and bake for 20-25 minutes at 200°C.
  4. Remove from the oven then carefully tip upside down onto a plate. Serve.
  • 25 minutes
  • 4
  • Dessert
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Ingredients

Country Range Puff Pastry

3 Braeburn apples, peeled and sliced

pinch of Country Range Ground Cinnamon

2 tsp caster sugar

1 egg, beaten, for glaze

icing sugar, for dusting

Method

  1. Roll out the pastry to approx 30cm x 8cm. Place the apples, sugar and cinnamon into a bowl, mix together and then sprinkle into the centre of the pastry.
  2. Fold the pastry over the apple mixture, brush with beaten egg then place onto a non-stick baking tray. Sprinkle with icing sugar then bake for 25 minutes at 200°C.
  3. Remove from the oven, dust again with icing sugar and serve.
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Ingredients

Country Range Puff Pastry

Country Range Mincemeat

1 egg, beaten, for glaze

icing sugar, for dusting

Method

  1. Roll out the pastry and cut into strips. Place a spoonful of mincemeat in the centre, fold over and seal.
  2. Brush with beaten egg, sprinkle with icing sugar then bake for 25 minutes at 200°C.
  3. Remove from the oven, dust again with icing sugar and serve.
  • 30 mins
  • 1
  • Main
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Ingredients

Country Range Puff Pastry

1 pheasant breast

2 dates

1 egg, beaten, for glaze

salt and pepper

Method

  1. Slice open the pheasant breast and stuff with the dates.
  2. Roll out the pastry and place the stuffed pheasant breast in the centre.
  3. Lattice the pastry over the top, brush with beaten egg and then bake for 30 minutes at 180°C.
  4. Delicious served with a mulled wine chutney.
  • 20 minutes
  • 4
  • Dessert
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Ingredients

375g Country Range Shortcrust Pastry

500g fresh raspberries

1/2 pint Country Range Custard (Powder or Mix made up to a thick consistency)

4 tbsp Country Range Whipping Cream, whipped

handful of Country Range Pistachio Nuts

Country Range Apricot Jam, for glaze

Method

  1. Roll out the pastry and place into a tartlet case.
  2. Bake blind for approximately 20 minutes at 175°C then allow to cool.
  3. Make up the custard to a thick consistency, allow to cool then beat in the whipped cream.
  4. Pipe the mixture into the pastry cases, then top with raspberries.
  5. Add a little warm water to the apricot jam and glaze the raspberries.
  6. Dust the pistachio nuts with icing sugar and bake in the oven until they begin to crystallise.
  7. Sprinkle the pistachios over the raspberries and serve.
  • 40-45 minutes
  • 4
  • Main
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Ingredients

50g Country Range Butter

2 parsnips, cut into chunks

2 carrots, cut into chunks

1 large sweet potato, cut into chunks

1 red onion, cut into wedges

1/2 pint Country Range Vegetable stock

1 small courgette, halved lengthways and sliced into chunks

large handful of fresh basil leaves

3 tbsp Country Range Balsamic Vinegar

225g puff pastry, thawed if frozen

50g fresh rocket leaves, to serve

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Melt the butter in a heavy based 23cm/9 inch ovenproof frying pan and fry the parsnip, carrot, sweet potato and red onion for 5 minutes. Stir in the stock and bring to the boil, simmer for 10 minutes until the vegetables are just tender.
  2. Stir in the courgettes and basil and simmer for 4-5 minutes until all the stock has been absorbed. Stir in the balsamic vinegar and bubble until thickened to a sticky glaze.
  3. Roll out the pastry on a lightly floured surface to a 24cm/9.5 inch circle/square. Remove the frying pan from the heat and transfer the vegetables to a baking tray. Lay the pastry over the vegetables, tucking in the edges. Bake for 20-25 minutes until risen and brown.
  4. Carefully turn out the tart onto a serving plate and serve immediately with fresh rocket leaves piled on top.
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Ingredients

85g Demerara sugar

1 tsp Country Range Ground Ginger

1/2 tsp Country Range Ground Nutmeg

1 Country Range Cinnamon Stick

70cl bottle red wine

12 Country Range Whole Cloves

1 orange

Method

  1. Stud the orange with cloves and place in a pan with the red wine and remaining ingredients.
  2. Add half a pint of water, stir well, simmer for 5 minutes and serve. A smooth, well rounded wine such as Shiraz always works well. Avoid inferior wines as the flavour will come through.
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Ingredients

1 bag Lasting Leaf iceberg lettuce

25g butter

half an onion, finely chopped

1 tbsp curry powder

1 tbsp mango chutney

75ml mayonnaise

5 tbsp double cream

600g cold roast chicken

2 tbsp flaked almonds

1/4 tsp paprika

salt and pepper

 

Method

  1. Heat the butter in a small pan then add the chopped onion. Fry over a gentle heat for 5 minutes until soft, then add the curry powder and cook for a further minute. Remove from the pan and place in a bowl. Allow to cool.
  2. Once cooled, stir in the mango chutney, mayonnaise and double cream and season with salt and pepper. Remove the chicken from the bone and cut into bite size pieces.
  3. Break up the larger pieces of Iceberg salad then place them into 6 large glasses. Pile some of the cooked chicken into the centre of each glass and spoon over some of the creamy sauce.
  4. Lightly toast the flaked almonds in a dry frying pan until golden brown. Scatter over the chicken and finish with a dusting of paprika. Serve.
Garlic Soup Recipe
  • 30 minutes
  • 6
  • Starter
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Ingredients

500g Country Range Butter Beans

50g celery, chopped

50g leek, chopped

50g onion, chopped

1ltr Country Range Chicken or Vegetable stock

seasoning

25g Country Range Plain Flour

splash of Country Range Pomace Oil

1 tsp Country Range Garlic Puree

100ml creme fraiche or double cream

fresh garlic to garnish

Method

  1. Place a splash of pomace oil into a hot pan, add the vegetables and cook without colouring for 6-8 minutes.
  2. Add the flour and cook for a further 4-5 minutes. Add the stock gently, a little at a time and bring to the boil.
  3. Add the butter beans and garlic puree and simmer for 15 minutes on a gentle heat.
  4. Remove from the heat and blend smooth in a blender. Return to the heat and add the cream/creme fraiche, season and serve. Drizzle with some pomace oil and add a thin sliver of garlic.
  • 20 minutes
  • 2
  • Main
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Ingredients

2 x 200g duck breasts

1 tbsp Country Range Clear Honey

25g Country Range Chick Peas

2 tbsp Country Range Extra Virgin Olive Oil

salt and pepper to taste

1 tbsp Country Range White Wine Vinegar

pinch of icing sugar

good handful of mixed seasonal leaves

Country Range Sultanas

Method

  1. Season the duck breast with salt and pepper and seal golden brown in a hot pan. Once sealed, place in a hot oven (200°C) for 15 minutes.
  2. Add a splash of oil to a pan and add the chick peas. Cook until golden brown, for 5-6 minutes, like croutons. Drain, dust with icing sugar and leave to one side.
  3. Place half the honey, vinegar and oil into a bowl and mix to form a dressing. Season to taste.
  4. Place the remaining honey over the duck breast whilst cooking and baste.
  5. Remove the duck breast from the oven and allow to rest. Place some leaves into a bowl with the chick peas and dress with the dressing.
  6. Place the leaves and chick peas on a plate, cut the duck in half, season and place on top. Sprinkle on the sultanas, spoon a little of the dressing around and serve.
  • 20 mins
  • 2
  • Starter
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Ingredients

250g Country Range Sliced Beetroot

100g goat’s cheese

2 tbsp Country Range Red Wine Vinegar

2 tbsp redcurrant jelly

1 tsp icing sugar

1 tsp Demerara sugar

50g Country Range Puff Pastry, rolled and cut into two discs, approx 4cm diameter

good handful of watercress leaves and wild rocket

Method

  1. Bake the pastry first by placing onto a non-stick flat tray with greaseproof paper on top and then another tray on top for weight. Bake at 200°C for 20 minutes until the pastry is golden brown.
  2. For the filling, place the beetroot in a pan with the vinegar, sugars and redcurrant jelly and bring to the boil. Remove the beetroot and keep warm to one side.
  3. Reduce the remaining liquid to form a syrup (approx 5 minutes).
  4. Remove the pastry discs from the oven and place the beetroot slices slightly overlapping onto the baked pastry. Butter with the reduced beetroot syrup and place a piece of goat's cheese on top of the beetroot. Bake in a hot oven (200°C) until the cheese starts to melt.
  5. Place some watercress leaves and wild rocket into a bowl and coat with some of the beetroot syrup. Season and leave to one side.
  6. Remove the tart from the oven, add a twist of ground black pepper on top of the cheese and serve with the leaves on top.
  • 45 minutes
  • Makes 24 squares
  • Dessert
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Ingredients

350g plain chocolate (39% cocoa)

225g Country Range Butter

2 level tsp Country Range Instant Coffee Granules

2 tbsp hot water

3 large eggs

225g caster sugar

1 tsp vanilla extract

75g Country Range Self Raising Flour

175g Country Range Pistachio Nuts, chopped

225g plain chocolate chips

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Grease and line a 12" x 9" tray bake tin.
  2. Break up the chocolate into pieces and melt slowly with the butter in a bowl set over a pan of hot water, stirring occasionally. Leave to one side to cool.
  3. Dissolve the coffee in the hot water.
  4. In another bowl, mix the coffee, eggs, sugar and vanilla. Gradually beat in the chocolate mixture. Fold in the flour, pistachios and chocolate chips then pour the mixture into the prepared tin.
  5. Bake for about 45 minutes or until the brownies have a crusty top. Leave to cool and then cut into 24 squares. Delicious served warm with Country Range Dairy Vanilla Ice Cream.