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Ingredients

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

Method

  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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Ingredients

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

Method

  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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Ingredients

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

Method

  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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Ingredients

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

Method

  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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Ingredients

100g biscuits

250g cream cheese

250g Greek yoghurt

1 tbsp icing sugar

1 tsp vanilla extract

100g fresh strawberries, sliced

Method

  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.
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Ingredients

450g blackcurrants (stripped from stalks)

450g raspberries (hulled)

450g strawberries (hulled and halved if large)

50ml water

1kg sugar

3 tbsp fresh squeezed lemon juice

Method

  1. First place your jam jars in a preheated oven (130°C for 15 minutes to sterilise the jars).
  2. Secondly, make sure you have weighed all your ingredients and your equipment and utensils are ready.
  3. Put the blackcurrants and water into a preserving pan. Bring to the boil and then gently simmer the little beauties until the skins are soft, approximately 5 minutes.
  4. Add the strawberries and raspberries (take care not to squash the raspberries when stirring) and simmer for a further 10 minutes.
  5. Add the sugar, stirring until it is all dissolved (if you do not dissolve the sugar before the final boil, you will get sugar crystals forming in the jam). Only add the sugar if the strawberries are soft.
  6. Add the lemon juice and bring to a rolling boil, your jam should be ready in three minutes.
  7. Test the set by using the plate test - place a small drop on a cold plate and leave for one minute, gently push to see if you get a wrinkle if so, it's ready. You can also use the flake test - dip the spoon into the jamm and then hold it over the pan and twirl around three times, let the jam drop from the spoon; if it drops together, then hey presto the flake test is complete. If you want a firmer set, pop the pan back on the heat for a further 2-3 minutes and repeat the tests.
  8. Once setting point is reached, remove any scum. Cool the jam for 5-10 minutes - this will ensure that if there are any whole pieces of fruit that they will not float to the top of the jam jar when it is poured into the sterilised jars.
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Ingredients

800g various beetroots

200g rhubarb stalk, cut on an angle into 2.5cm pieces

30g caster sugar

2 tsp aged sherry vinegar

3/4 tbsp balsamic vinegar

2 tbsp maple syrup

2 tbsp olive oil (EVO)

1/2 tsp ground allspice

1 small red onion, thinly sliced

20g flat parsley leaves

100g blue cheese or goats cheese (i.e. Bath blue or Driftwood goats)

sea salt and cracked black pepper

Method

  1. Set the oven to 200°C/400°C/gas mark 6. Wrap the beets individually in foil and bake for 40-60 minutes, depending on size. To check, push a sharp knife through to the centre of each one - it should be soft all the way through. Set aside to cool, then peel and cut into a rough 2cm dice.
  2. Toss the rhubarb with the sugar, spread it over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool.
  3. In a large bowl, whisk the vinegars, maple syrup, oil, allspice and some salt and pepper. Add the onion, set aside for a few minutes to soften; then add the parsley and beets. Stir to combine, season to taste and, just before serving, gently fold in the rhubarb, its juices and the cheese.
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Ingredients

300g rhubarb

100g caster sugar

1 Country Range Vanilla Pod

300g Country Range RTU Custard (buy it, don’t make it!)

100g advocaat

1 Country Range Leaf Gelatine

Hendricks gin (enough to do the job)

strawberries, to garnish

straws

Method

  1. Dice the rhubarb but don't peel it as you need to keep the red colour as much as possible. Add the rhubarb to a pan with the sugar and a splash of gin and allow to simmer away until the rhubarb is nice and soft.
  2. Meanwhile, soak the gelatine in cold water. Scrape the seeds out of the vanilla pod and add to the custard. Squeeze out the gelatine leaves and add to a small amount of hot water. Whisk until the gelatine is completely dissolved in the water.
  3. Next, add this juice to the custard and whisk in quickly. Pour the custard into 4 glasses equally and leave in the fridge to set.
  4. By now the rhubarb will be nice and soft and can be strained through a fine sieve and cooled.
  5. Once the custard is set spoon the rhubarb into the glass and smother with Hendricks gin - or whatever you prefer.
  6. Decorate with a strawberry, raspberry or blueberry and serve with a straw and teaspoon.
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Ingredients

Quinoa (white, red or black)

ripe avocado

cooked puy lentils

rocket

spring onion

broad beans

pumpkin seeds

fresh mint

cucumber

feta cubes

sugar snap peas

seasoning

For the dressing:

creme fraiche

fresh mint

fresh lemon juice

seasoning

Method

  1. Cook the quinoa in boiling water (the same way as you cook rice) until the germ separates from the seed (you will see a tiny curled spiral appear on each grain) follow the cooking instructions on your packet but if cooking from dry, it normally needs to simmer for 15-20 minutes. I like to season the water with Marigold Bouillon but you can use any stock (or none if you prefer). The texture of the quinoa should be light and fluffy once cooked. Whilst it is simmering, get the other ingredients prepared.
  2. If you are using pre-cooked puy lentils, simply heat them through. If you are using dried then you've got too much time on your hands! Just kidding - they normally only need around 25 minutes until tender and don't require soaking overnight which is a bonus but I tend to use pre-cooked.
  3. Broad beans (or peas or soya beans etc) cook in boiling water until tender.
  4. Chop the spring onion, cucumber and mint and add to a large bowl.
  5. You can leave the sugar snap peas whole or chop them in half and add to the bowl.
  6. Cube the feta and add to the other ingredients.
  7. Toss in a handful of pumpkin seeds and rocket.
  8. Peel and cube the avocado, or for a more rustic texture, use a teaspoon to spoon little mouthfuls into the bowl.
  9. When the lentils and quinoa are done, add them to the bowl too, season to taste and lightly mix everything together, taking care not to over mix.
  10. Serve whilst warm with fresh mint to garnish and a drizzle of your dressing on top. This is lovely with a home-made quiche.
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Ingredients

1 x 1.5kg chicken, jointed into 8 pieces, or 1.5kg chicken pieces, skinned

For the coconut paste:

125g fresh or frozen coconut flesh, chopped or grated

50g blanched almonds, roughly chopped

5 tsp white poppy seeds

For the masala:

2 medium onions, roughly chopped

50g ghee or vegetable oil

1 tsp salt

3cm piece of cinnamon stick

6 green cardamon pods, lightly bruised with a rolling pin

1/2 – 3/4 tsp Kashmiri chilli powder

200ml water

125ml thick Greek-style yogurt mixed with 125ml water

3 black cardamom pods, seeds only, finely ground

2 tbsp raisins, soaked in 4 tbsp boiling water for about 10 minutes, drained

Method

  1. For the coconut paste, blend the coconut, almonds and poppy seeds together in a mini food processor to a paste, adding enough hot water to give a silken texture.
  2. For the masala, blend the onions in a mini food processor to a paste, adding a splash of water if needed.
  3. Heat the ghee in a sturdy, deep-sided pan over a medium heat, add the cloves, green cardamom and cinnamon stick and fry for 30 seconds.
  4. Stir in the onion paste and salt and fry for 10 minutes until any liquid has evaporated and the onions are softened and translucent, but not coloured.
  5. Stir in the chilli powder, then add the chicken pieces to the pan and fry for 10 minutes to brown slightly. Add the water and coconut paste, bring to a simmer and cook for a further 10 minutes.
  6. Take the pan off the heat, stir in the yogurt mixture, then return to a gentle heat and bring to a simmer. Cook, uncovered, for 30 minutes, adding a little water if it starts to stick, until the chicken is cooked through and the masala thick and rich.
  7. Stir in the ground black cardamom, scatter with raisins and serve.
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Ingredients

350ml double cream

juice and zest of 4 limes

220g sugar

handful of raspberries

handful of crushed pistachios

4 fresh chillies, seeded and thinly sliced (2 if you want it milder)

Method

  1. Combine the cream with the juice and zest of four limes and add 120g of sugar.
  2. Bring to the boil, then turn down to simmer for five minutes until the sugar has dissolved. Strain the liquid through a sieve into four wide glasses. Allow it to set overnight.
  3. To make the chilli syrup, combine the rest of the sugar with 100ml of water and squeeze in a bit of lime.
  4. Heat the water slowly until the sugar dissolves and add the chillies. Allow it to cool.
  5. To serve, pour a few drops of syrup over each of the lime possets.
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Ingredients

4 herrings, scaled, gutted and filleted

100g creme fraiche

50g Sevruga caviar

300ml white wine vinegar

50ml Pedro Ximenez sherry

450ml water

300ml caster sugar

2 bay leaves

7 allspice berries, crushed

7 black peppercorns, crushed

4 shallots, sliced into rounds

300g new potatoes, peeled and sliced

1 bunch of chives, finely chopped

4 tbsp vinaigrette

1 punnet of purple shiso cress

Method

  1. Place the herrings skin side down on a small metal tray with greaseproof paper on it.
  2. Bring the water, sugar and Pedor Ximenez sherry to the boil with the allspice, peppercorns and bay leaves.
  3. Take the shallots and scatter over the herrings and then gently pour the boiling pickling liquid over the herrings.
  4. Cling film the tray tightly and leave for one hour.
  5. Take the potatoes and toss in a bowl with vinaigrette and chives. Place these on a plate in a line, then the shiso, shallots and herrings on top. To finish, add a quenelle of creme fraiche and caviar.
  • 10 minutes
  • 4
  • Main
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Ingredients

100g risotto rice

1 shallot, finely chopped

1/2 litre Country Range Vegtetable Stock (Bouillon, made up)

1 dsp mint, chopped

2 dsps creme fraiche

2 dsps grated parmesan

50g Country Range Fancy Peas

1 tsp Country Range Garlic Puree

salt and pepper

Method

  1. Place the shallots and garlic into a steaming tray with the lid on and steam for 100°C for 1 minute.
  2. Remove the lid and add the rice and stock and steam at 90°C for 10 minutes.
  3. Remove from the steamer and add the peas and the rest of the ingredients.
  4. Stir these on a gentle heat until the cheese melts and the peas warm through. Check seasoning and serve.
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Ingredients

2 each Brioche, Ciabbata or Sourdough rolls

2 tsp clarified butter

pinch of Kosher/Sea Salt on each roll

30 Nova Scotia lobster meat, butter poached, medium diced

1 tsp cooked bacon, small diced

1 tsp scallions

pinch of Black Salt on each roll

170g Lager and Cheddar Fondue (see Samuel Adams and Aged Cheddar Fondue recipe)

Method

  1. Brush 2 brioche or ciabatta with clarified butter.
  2. Season with kosher/sea salt and black salt and place in a 175°F oven.
  3. Heat for 3-5 minutes.
  4. Heat egg dish under the salamander or broiler until hot.
  5. Add 170g of the heated cheese fondue to the dish.
  6. Top with lobster meat, bacon and scallions in the centre.
  7. On the rectangle plate, add the two heated rolls to one end of the plate.
  8. Place heated fondue on a white napkin at the other end of the plate.
  9. Serve while hot.
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Ingredients

4 tbsp whole salted butter

4 tbsp spanish onion, small diced

60g flour

170g Samuel Adams Boston Lager Beer

2 cups milk, heated

280g aged yellow cheddar cheese, shredded

2 tbsp whole grain mustard

to taste: Kosher/Sea Salt and black pepper

Method

  1. In a saucepan, melt whole butter and add onions.
  2. Cook onions until translucent.
  3. Whisk in flour and mix until mixture turns blond.
  4. Add milk and continue to whisk until incorporated well.
  5. Simmer, stirring for about 10 minutes or until the sauce thickens.
  6. Remove from the heat and whisk in the beer, cheddar cheese and mustard.
  7. Season with salt and pepper.
  8. Check/adjust seasoning and consistency if necessary.
  9. Hold hot for service.
  • 20 minutes
  • 4
  • Main
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Ingredients

200g Lanark blue

225g pasta flour

2 whole eggs

3 egg yolks

30ml extra virgin oil

pinch of salt

200g baby spinach, washed

12 spears of asparagus, cooked until tender

12 spring onions, cooked until tender

100g peas

50g haricot blanc, cooked

5g chives, finely chopped

20g shallot, finely chopped

100ml olive oil

20g butter

1 lemon juice and zest

50g Corra Linn (hard sheep milk cheese), grated

20g pea shoots

Method

  1. For the pasta, combine flour, eggs, yolks, salt and extra virgin olive oil into a large bowl. Mix until fine breadcrumbs, and then knead together, until you have achieved a smooth elastic dough. Cling film and rest for 30 minutes.
  2. Split the Lanark cheese into four. Roll the pasta dough out at the finest setting. Cut out rounds to diameter of 10cm and place the cheese on to four of the discs. Brush with water and place the second disc on top, push down to seal. Use the same cutter to trim up the edges.
  3. Bring a pan of seasoned water to a simmer. Put a char grill on high heat. Season the spring onion and leeks with salt and dress with oil.
  4. Warm 50ml of olive oil then add the lemon juice, zest, peas, shallots, chives and haricot blanc to the pan.
  5. Place the leeks and spring onions on the char grill and cook for 2 minutes, until charred. Add the ravioli to the water and cook for 3-4 minutes. Cook the spinach off in the butter until wilted.
  6. Place the wilted spinach in 4 bowls, place the ravioli on top. Place three spring onions and asparagus around each ravioli. Spoon the dressing over and around, finely grate the Corra Linn over the top and place the pea shoots over.
  • 15-20 minutes
  • 4
  • Main
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Ingredients

6oz Yorkshire Blue Cheese

6 sheets of filo pastry

4oz melted butter

4 fillets of smoked trout

12 tips of cooked asparagus

6 tbsp Greek yoghurt

4 boiled quails eggs

2 tbsp chopped chives

Method

  1. Cut the filo pastry into 4 squares.
  2. Brush 4 x 4 inch tart tins with melted butter. Line the tart tins with 6 squares of filo pastry, brushing each one with melted butter and place them in at different angles - leaving the excess overlapping the tart tin.
  3. When all six are in, cut the smoked trout fillets in three and place at the bottom.
  4. Put in three tips of asparagus and then add 4oz of chopped Yorkshire Blue cheese.
  5. Dribble with 2 tbsp of yoghurt.
  6. Fold back over the filling, leaving the leaves of filo in a haphazard way and then sprinkle with melted butter.
  7. Bake in the oven 190°C for approximately 15-20 minutes.
  8. Meanwhile chop the quails eggs, 2oz of Yorkshire Blue cheese and mix with the 4 tbsp of yoghurt and chives.
  9. When the tart comes out of the oven, leave to rest for 2 minutes.
  10. Take from the moulds and spoon the yoghurt mixture into the centre to serve.
  • 40 minutes
  • 4
  • Main
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Ingredients

For the marinade:

6 garlic cloves, crushed

1 chilli, halved, seeded and finely chopped

1 tbsp fresh thyme leaves

grated zest and juice of 4 limes

sea salt flakes

freshly ground black pepper

2 tsp ground allspice

100ml dark or light rum

2 tbsp olive oil

4 poussins

For the glaze:

150g lime marmalade

2 red chillies, halved, seeded and chopped

2 garlic cloves, crushed

3 tbsp clear honey

juice of 1 lime

salt and pepper

Method

  1. First make the marinade. Pound the garlic, chilli, thyme, lime zest, salt and pepper and allspice together with a pestle and mortar. Add the wet ingredients and combine well.
  2. Make slits in the birds in places where they won't be seen - between the legs and body, for example - and coat well with the marinade. Make sure the insides of the birds are coated well. Cover with cling film and chill for about 6 hours, turning the birds every so often.
  3. Preheat the oven to 180°C/350°F/Gas Mark 4. Lift the poussins out of the marinade and transfer them to a roasting tin. Season with salt and pepper and roast for 30 minutes. Remove the poussins from the oven and leave them to cool a little - if you put the glaze on while they're hot it will just run off.
  4. Meanwhile, make the glaze by vigorously stirring everything together. You need to use some elbow grease here to break down the marmalade. Spread the glaze all over the birds, inside and out, and barbecue for 10 minutes, turning every so often and brushing with more glaze.
  5. Check for doneness - the juices between the legs and body should run clear, with no trace of pink. Brush with a final coat of glaze and serve immediately.