Ingredients

• 125 g butter
• 125 g honey
• 180 g oats
• 20 g protein crispies
• 25 g sos caramelised pistachio nibs
• 25 g pumpkin seeds
• 25 g sunflower seeds
• 20 g sosa Cantonese sesame seeds
• 50 g sosa beetroot powder
• 35 g brazil nuts (roughly chopped)
• 25 g walnuts (roughly chopped)

Method

1. Mix all dry ingredients together in a bowl.
2. In a pan heat the butter and honey.
3. Pour over dry mix and give it a really good mix.
4. Place in a paper lined tray and cook at 160°C for 15-20 minutes.

Ingredients

Oysters
18 oysters
Water for poaching

Strawberry and Kimchi Soup
500ml water
500g strawberries
50g kombu
250g kimchi
50g fermented turnip
100g kimchi base
Retained Oyster liquor
0.2% Aga

Finishing
1 Gold Leaf

Method

1. For the Oysters : Shuck oysters, removing muscle. Retain natural liquor and put aside.
2. Poach oysters at 62 C for 5 minutes
3. Leave to cool, trim and store.
4. For the Strawberry and Kimchi Soup : Combine ingredients and simmer for 15 minutes
5. Remove from heat, cover, and steep for 30 minutes
6. Clarify with Agar and chill
7. Plating up : Place 3 oysters into small soup bowl
8. Pour over soup until oysters are ¾ covered.
9. Garnish exposed oyster with gold leaf

Ingredients

Cod and Chorizo fishcakes 

300g Country Range mashed potato
60g Country Range peas
50g Country Range plain flour
25ml Country Range lemon juice
10g Chopped Dill
2 Spring onions sliced
3 Country Range frozen cod fillets 110g
1/4 tsp Crushed coriander seeds
50g Chopped sliced chorizo
1/2 Country Range tsp garlic
Season with Country Range salt and pepper

Spicy Mayo

50g Country Range mayo
25g Country Range Piri Piri sauce
5ml Country Range lemon juice
(Mix together)

Method

1. Preheat oven to 180c and place cod fillets on a greased baking tray, and season with salt and pepper. Give it a splash of water and cover with parchment
2. Bake for 8/12 minutes until cooked. Once cool, flake and put to one side
3. Prepare the mash potato pellets as per instructions
4. In to a large mixing bowl combine mashed potato, flaked cod, peas, garlic, chorizo, sliced spring onion, chopped dill crushed coriander seeds. season with salt and pepper
5. Split the mix into 6 even balls and flatten to form a burger shape
6. Dust in the flour and fridge for 1 hour.
7. Shallow fry in a frying pan with some pomace oil and turn after 1 min, place the fish cakes on a greased baking tray for 6 mins until golden
8. Serve with salad and a dollop of spicy mayo

Ingredients

1000ml ready made Country Range chicken stock
2 tbsp of Country Range piri piri sauce
150g of Country Range egg noodles
2 Country Range chicken breast marinated in
2 tbsp Country Range soy sauce
1/2 tsp Country Range ginger powder
25g handful of beansprouts
1 grated carrot
20g frozen Country Range sweet corn, defrosted
¼ red onion, finely sliced
1 spring onion chopped
8 chopped Country Range jalapeño chillies
A few sprigs of coriander and a ¼ lime to garnish each bowl

Method

1. Marinade chicken breast for 2 hours. Bake in the oven for 15 mins at 190oC until cooked (75oC in the centre)
2. Cook your egg noodles in plenty of boiling water (follow packet instructions)
3. Once the noodles are cooked and drained, place into your bowls
4. Add Country Range piri piri sauce and hot chicken stock, then stir to separate noodles
5. Slice cooked chicken and place gently on top of the noodles
6. Arrange the fresh ingredients on top and garnish with the lime + sprigs of coriander

Ingredients

• 5 ml Country Range dough balls
• 250 g Minced turkey
• 1/2 tsp Country Range mixed herbs
• 1/2 tsp Country Range garlic puree
• 100 g Country Range tomato and basil sauce
• 150 g Country Range mozzarella cheese
• 50 g Finely chopped pepperoni
• 1 Onion fine diced
• 1 Carrot grated
• 1/2 courgette grated
• 1 tbsp Country Range pomace oil
• 1 tbsp Grated Parmesan

Method

1. Fry the turkey mince, onion, grated carrot, courgette, garlic and mixed herbs in the pomace oil
2. Add the tomato and basil sauce and simmer for 5 mins allow to cool
3. Roll out the dough balls and top with turkey and tomato sauce, sprinkle with mozzarella and roll up
4. Cut each roll into 4 and place on an oiled baking sheet
5. Sprinkle with grated Parmesan and bake for 8 mins

Ingredients

Arancini Meatballs
200g cooked pudding rice
2 slices Country Range white bread
60ml milk
250g pork mince
250g beef mince
1 finely chopped onion
1/4 tsp Country Range thyme
1 egg
1/4 tsp Country Range garlic
40g finely grated parmesan
1 tbsp Country Range pomace oil
Sea salt and cracked black pepper
bocconcini (mini mozzarella balls) or large mozzarella balls cut into pieces

Panne mix
Country Range plain flour, for dusting
2 extra eggs mixed with milk, lightly beaten
panko breadcrumbs
Country Range Vegetable oil, for deep frying

Roasted tomato sauce
15ml olive oil
1 red onion
4 plumb vine tomatoes
1 red pepper
1 small bunch basil
2 cloves garlic
100g tomato and basil sauce

Method

1. Chop all the ingredients and roast until singed on the edges Blitz and mix with 100g tomato and basil sauce. Add the chopped basil
2. Cook the pudding rice in plenty of boiling water until tender
3. Fry off the minced pork, minced beef, garlic and thyme in olive oil until golden and allow to cool
4. Soak the bread in the milk and then add to the rice, add the mince mix and mix together. The bread will mush and mix into the rice.
5. Add the parmesan, egg and season
6. Split onto even sized balls and wrap each ball around the mini mozzarella until evenly covered
7. Panne and deep fry until golden (approximately 3 mins)
8. Serve with roasted tomato sauce and salad

Ingredients

• 2 Country Range Plain Bagels
• 2 Daloon Spinach and Falafel Burgers
• 1 Avocado
• Country Range Ketchup
• Country Range Peri Peri Sauce
• 2 Eggs
• 1 Red onion, sliced and sautéed in Country Range butter

Method

1. Toast the bagel, keep warm.
2. Cook the Daloon Spinach and Falafel Burger to the manufacturer instruction.
3. Layer the bagel with smear of spicy ketchup, made by adding some Country Range Peri Peri Sauce to Country Range Ketchup.
4. Add the burger, sliced avocado and red onion.
5. Add the top and bake in the oven for a few minutes. Fry a couple of eggs.
6. Add the egg on top. Serve.

Ingredients

• 2 English Muffins, cut in half and toasted
• 2 slices beet tomato
• Two flat mushrooms
• Pinch of Country Range Thyme
• 25 ml Country Range Salted Creamery Butter
• 2 tblsp Kerrymaid Hollandaise
• Small handful of spinach leaves
• Salt and Pepper
• 2 Eggs

Method

1. Frying pan or griddle pan, heat butter then cook flat mushrooms 2 mins each side. Remove from pan, add two slices of beef tomato and a sprinkle of thyme. Once you have color on one side, remove from pan keep warm.
2. To a tall pan with simmering water add 2 tbsp of white wine bigger. TOP TIP have your eggs super fresh and cold. Drop them in until they form a tear drop. Quickly plunge into cold water then trim the comets tail of egg.
3. To assemble: Toasted muffin, slice of tomato, mushroom – warm under grill for one minute.
4. Drop trimmed egg into simmering water for 30 seconds. Arrange spinach on the mushroom to form an egg.
5. Add the well-drained poached egg, coat with a spoonful of warm hollandaise. Season with salt and pepper.
6. Serve immediately.

Ingredients

• 2 Country Range 10” Tortilla Wraps
• One small block of halloumi
• Half a red onion, sliced into wedges
• Half an avocado
• 50 ml Sour Cream
• 25 ml Country Range Sweet Chilli Dipping Sauce
• Pinch of Country Range Chilli Flakes
• Pinch of Country Range Cumin Seeds
• 4 falafels torn into quarters
• 1 small cos heart
• Small handful of your favorite leaves, spinach, rocket
• Handful of coriander springs
• A few slices of fresh chilli

Method

1. Lightly toast the wrap.
2. Slice the halloumi into 4 and brush with Country Pomace Oil, grilled to crisp the edges.
3. Brush with some of the Country Range Sweet Chilli
4. Chargrill the wedges of onion.
5. To assemble: Put a little bit of the sweet chilli onto the wrap, add some slices of avocado, red onion wedges, some of your leaves and cos heart.
6. Top with your halloumi, torn falafel, slices of red chilli, sour cream and coriander sprigs. Season with cumin, chilli flakes and salt and pepper.
7. Wrap and serve immediately

Ingredients

2 Country Range Premium Chicken Breast Fillets

The marinade
250g Greek Yoghurt
3 tsp Garlic
25g grated ginger
Tsp chilli powder
Tsp smoked paprika
Half tsp chilli flakes
Tsp coriander seeds
Tsp ground turmeric
1 tablespoon Veg Oil
6 Cloves
1 cinnamon stick
6 cardamom pods
2 bay leaves
Teaspoon cumin seeds
Half a teaspoon grated nutmeg
2 Star anise
20g Tomato Puree

Rice
200g easy cook basmati
Pinch of saffron
Tsp Salt
50g CR butter
600ml ready-made chicken stock

Method

1. Dice the chicken and mix it in the marinade leave for 1 hour.
2. In a saucepan heat up the veg oil and gently fry off the spices.
3. Add the diced chicken and gently cook for three minutes each side.
4. Meanwhile bring your 600ml water to the boil, rice, saffron, salt and cook for 8 minutes.
5. In a heavy pan with a good fitting lid layer up the rice mix and then the chicken mix then the rice mix then the chicken mix.
6. Place the lid on top and gently steam for a further 5 mins.
7. Switch off the heat and leave to stand for 5 minutes.
8. Garnish with some coriander, a sprinkle of chilli flakes, lime wedge and some fried onions.

Ingredients

• 200 g D’arta Risotto
• 50 g Sliced button mushrooms
• Half a white medium sized onion
• Half a teaspoon of Country Range Garlic Puree
• Quarter of a teaspoon of CR Mixed Herbs
• 25 g Salt and butter
• 10 ml Pomace oil
• 25 g Country Range Garden Peas
• Quarter of a courgette - cut into thin ribbons with a peeler
• Cut into thin ribbons with a peeler
• Prepared veg stock

Method

1. Sweat off onions and mushrooms with the garlic puree in butter and olive oil.
2. Add the d’arta risotto mix and cook until
3. Add 100ml veg stock
4. Bring to a simmer
5. Season with salt and pepper
6. Correct consistency with more veg stock if too dry.
7. Finish with vegetarian Parmesan.
8. Serve with hot, toasted Country Range Garlic Slices.

Ingredients

• 350 g Blue Dragon Extra Firm Tofu Block
• 50 g Country Range Plain Flour
• 50 g Country Range Corn Flour
• 20 ml Malt Vinegar
• Quarter Teaspoon of salt
• 150 ml Vegan friendly beer

Method

1. For the batter – all dry ingredients together, whisk in the beer.
2. Cut Tofu into our slices and top with an even slice of the Nori seaweed wrap
3. Marinade the tofu in malt vinegar and season with sea salt.
4. Dip tofu in plain flour then the batter and fry until it floats with a dry color, 5 min approx, at 180 degrees.
5. Cook the chips per manufacturer instructions.
6. Smashed pea salsa – Little tip can be served cold or hot depending on the weather. 150g Country Range Fancy Peas, half a red onion very finely diced. 10 ml CR lemon juice. 20ml pomace oil, chopped fresh dill. Season with salt and pepper. Squash with a potato masher until crushed not totally broken down.
7. Serve with a homemade vegan tartare sauce, the pea salsa, your delicious crispy chips with tomato sauce for dipping. Finish with a lemon wedge and serve immediately.

Ingredients

• 1 Tsp Country Range garlic
• 500 ml Country Range Tomato and Basil Sauce
• 100 g Diced sliced choizo
• Pinch of Country Range Chilli Flakes
• 1 Tsp Salt
• 100 g Diary Free Cheese
• Half a tsp mixed herbs
• 180 g 2 doughballs

Method

1. Once your doughballs are defrosted cut them in half and reshape so you have 4 small doughballs.
2. Allow to prove in a warm place for 20 mins.
3. Meanwhile in a frying pan fry off red onion, garlic until soft in tbsp olive oil.
4. Once soft add your tomato and basil sauce, your mixed herbs and chilli flakes. Remove from the heat, add your sliced diced chorizo. Check seasoning with salt and pepper and add seasoning to cool.
5. Roll out the doughballs until we have four small saucer sized disks.
6. In one half of the circle without going to the edge add a mound of the sauce and a quarter of the cheese. Lightly moisten the edge with water and fold over to form a crescent. Calzone shape, pasty style. Press the edge tight and crimp edges with a fork or finger and thumb.
7. Place on a baking tray and bake in the hot oven 250 degrees 8-12 minutes. Allow to cool for 5 mins before eating.

Ingredients

• 120 g Gluten Free Rolled Oats
• 5 g Country Range Sunflower Seeds
• Quarter of a teaspoon of poppy seeds
• 5 g Country Range Pumpkin seeds
• 10 g Country Range Hazelnuts
• 10 g Country Range Walnuts
• 20 g Sliced dried apricots
• 10 g Raisins
• 10 g Chopped dates
• Half a tin of Country Range Coconut Milk
• 50 g Plant-based yoghurt
• 100 ml Semi Skimmed Milk (Swap for alpro)
• 250 g Country Range Frozen Summer fruit Mix
• 25 g Icing Sugar
• Half an apple

Method

1. Soak the oats with all the dried fruit and nuts and seeds in the plant-based milk. This helps to activate the oats and fruit and nuts and seeds to increase their nutritional value.
2. In the morning add half a freshly grated apple and some slices or wedges of your favorite seasonal fruit eg, Figs, Bananas etc
3. To make the compote: We have defrosted the Country Range Summer Fruit Mix, mix with the icing sugar – turn a few times to create a summer berry compote.
4. Finish the bircher mix with your plant-based yoghurt, layer up glass or jar with the bircher mix, compote – then sprinkle with nuts and seeds on top and the remaining compote we can serve separately.

Ingredients

• 100 g Gluten Free Pasta
• 25 g Country Range Fancy Peas
• 1 Small red onion
• 100 g Feta Cheese
• Small handful of fresh mint leaves
• 25 ml Extra Virgin Olive Oil
• Zest and juice of half a lemon
• 50 g Thinly sliced beetroot pickled

Method

1. Cook the pasta as per the recommendation.
2. Once the pasta is cooked add all the diced beetroot, red onion and beetroot, the heat of the pasta will soften the vegetables.
3. Season, add oil just be serving in the middle of the table with a sharing spoon.

Ingredients

2 Country Range Chicken Supremes

The marinade
250g Greek Yoghurt
3 tsp Garlic
25g grated ginger
Tsp chilli powder
Tsp smoked paprika
Half tsp chilli flakes
Tsp coriander seeds
Tsp ground turmeric
1 tablespoon Veg Oil
6 Cloves
1 cinnamon stick
6 cardamom pods
2 bay leaves
Tsp cumin seeds
Half a tsp grated nutmeg
2 Star anise
20g Tomato Puree

Rice
200g easy cook basmati
Pinch of saffron
Tsp Salt
50g CR butter
600ml ready-made chicken stock

Method

1. Dice the chicken and mix it in the marinade leave for 1 hour.
2. In a saucepan heat up the veg oil and gently fry off the spices.
3. Add the diced chicken and gently cook for three minutes each side.
4. Meanwhile bring your 600ml water to the boil, rice, saffron, salt and cook for 8 minutes.
5. In a heavy pan with a good fitting lid layer up the rice mix and then the chicken mix then the rice mix then the chicken mix.
6. Place the lid on top and gently steam for a further 5 mins.
7. Switch off the heat and leave to stand for 5 minutes.
8. Garnish with some coriander, a sprinkle of chilli flakes, lime wedge and some fried onions.

Ingredients

• For the raspberry soufflé

154g full fat milk

2 egg yolks

15g plain flour

45g raspberry purée

2 egg whites

10g caster sugar

• For the compressed peaches

1 fresh peach

50g simple syrup (sugar, water, lemon zest and a vanilla pod)

• For the blood peach sorbet

250g blood peach purée

250g sorbet syrup (sugar, water and glucose)

juice of half a lemon

• For the raspberry gel

100g raspberry purée

1g agar agar

• For the vanilla meringue

100g pasteurised egg white

150g sugar

50g water

1 vanilla pod

Method

1. For the raspberry soufflé - Preheat the oven to 180°C. Butter the ramekin dishes and dredge them with caster sugar before cooling in the fridge. Scald the milk. Then combine egg yolks and flour. Add the scalded milk slowly onto the egg and flour mix while stirring. Return to the saucepan and cook out stirring constantly. Remove from the heat and cool the crème pat. Start whisking the egg whites adding the caster sugar a little at a time until firm peaks are achieved. Add the raspberry purée to the crème pat then fold in the whisked egg whites. Fill the chilled ramekins to the brim with the mixture and cook in the oven for 7-8 minutes until well risen.
2. For the compressed peaches - Half and de-stone the peach then finely slice. Put the peach slices in a vacuum bag with the simple syrup and vacuum seal.
3. For the blood peach sorbet - Combine 250g blood peach purée, 250g sorbet syrup (sugar, water and glucose) and juice of half a lemon and churn in an ice-cream machine.
4. For the raspberry gel - Boil 100g raspberry purée and 1g agar agar in a saucepan and simmer for 30 seconds. Remove from the saucepan and put into a container and into the fridge to set. Once set, blitz in a food processor.
5. For the vanilla meringue - Combine 150g sugar and 50ml water in a saucepan and add the seeds from the vanilla pod. Start to whisk the egg whites. Boil the sugar mixt until it reaches 112°C and pour it onto the whipped egg whites whisking continuously until cold.
6. Serve as shown and garnish with fresh raspberries dipped in simple syrup.

Ingredients

• 1 Country Range Dough Ball
• 100 g Country Range Barbecue Sauce
• 50 g steam cooked chicken
• 50 g sweet potatoes, sliced and cooked
• 50 g red onions, sliced
• 5 cherry tomatoes
• 50 g Country Range Mayonnaise
• 50 g sriracha sauce
• 25 g Country Range Grated Mozzarella

Method

1. Roll out dough ball on a floured surface to a 30cm round.
2. Top with a layer of Barbecue Sauce, sprinkle with Grated Mozzarella, chicken, cooked sweet potatoes, onion and tomatoes.
3. Cook at 300°C on a pizza stone (260°C in oven) for 2 to 3 minutes until the base is crisp and golden.
4. Mix the Mayonnaise with the sriracha sauce, drizzle over the pizza and serve.