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  • 1 Cucumber
  • 4 tbsp Malt Vinegar
  • 1 Carrot (medium sized)
  • 1 tsp English Mustard
  • cup Coriander
  • 80 g Chinese Leaves
  • 1 tbsp Salt
  • 4 tbsp Sugar
  • tsp Sesame Oil


  1. Cut unpeeled cucumber and carrot into thin strips.
  2. Chop the Chinese leaves and finely chop the coriander.
  3. Add the vinegar, mustard, salt, sugar and sesame oil. Mix thoroughly and serve.
  • 1 - 1.5 hours
  • 4
  • Main
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10-12 Country Range Pork Sausages

1 clove garlic, roughly chopped

1 shallot, finely chopped

Splash of olive oil

3 tbsp Country Range Tomato Purée

1 pint Country Range Chicken Bouillon (stock made up)

125g button mushrooms

1 dsp fresh tarragon

pinch of sugar

knob of Country Range Butter

Salt and pepper to taste


  1. Fry the sausages evenly to get some colour onto them. Drain any excess oil from the pan. Remove the sausages and leave to one side.
  2. Sauté the mushrooms in a splash of olive oil and some butter. Remove from the pan and leave to one side with the sausages.
  3. In the same pan, gently fry the shallots and garlic in a splash of olive oil. When the shallots begin to colour, add the tomato purée and mix well. Cook this out for a few minutes. This is important as it helps to thicken the casserole.
  4. Add the chicken stock, sugar and seasoning to the sauce.
  5. Place the sausages, mushrooms and fresh tarragon into an earthenware dish and pour over the sauce. Cook for 1 - 1.5 hours at 150°C (fan)/Gas Mark 5 - the slower the better!
  6. Serve with baked potato and buttered corn.
  • 1 hour (chilling time)
  • 8
  • Dessert
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250g Country Range Digestive Biscuits

125g Country Range Salted Butter

300g soft cheese

100g mango purée

50g Country Range Desiccated Coconut, lightly toasted

1 dsp icing sugar, for the coconut

100g icing sugar

5 Country Range Gelatine Leaves


  1. Place the digestives into a plastic bag and secure the bag. Beat the biscuits with a rolling pin until they are crushed.
  2. In a pan, gently melt the butter and add the crushed biscuits to the pan. Stir together until the butter has been absorbed. Place the biscuit mixture into your cheesecake tin, press down firmly then leave to one side to cool.
  3. Meanwhile, place the gelatine leaves in a bowl and cover with water. Leave to one side to soften.
  4. Place your mango purée into a pan and heat through gently.
  5. To toast the desiccated coconut, place into a shallow frying pan on a low heat. Keeo the coconut moving all the time in the pan so that it doesn't burn or catch. When it starts to brown, remove from the heat and stir it the dessertspoon of icing sugar. Leave to cool for a few minutes.
  6. For the topping, mix the soft cheese and 100g icing sugar together until well combined.
  7. Squeeze any excess water out of the gelatine leaves and add to the pan with the mango purée. Mix together slowly until the gelatine leaves have dissolved into the purée.
  8. Pour this mixture into the soft cheese mixture and mix together. Add the toasted coconut and mix well. Place on top of your cooled biscuit base and leave to chill for 1 hour.
  9. Sprinkle the top with some of the toasted coconut and serve.
  • 30-40 minutes
  • 4
  • Main
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700g best minced beef

1 shallot, finely chopped

Splash of olive oil

200g Country Range Chopped Tomatoes

1 clove garlic, finely chopped

125ml Country Range Tomato & Basil RTU Sauce

1 dsp fresh thyme and parsley

pinch of sugar

Salt and pepper to taste

Country Range Spaghetti, cooked to your liking in boiling, salted water


  1. Place the oil into a hot pan and sauté the shallots until golden brown. Add the tomatoes and garlic and simmer for 10 minutes.
  2. Add 100ml of the Tomato & Basil sauce and simmer for a further 10 minutes. Add the sugar and season.
  3. To make the meatballs, place the mince into a bowl and season. Add the remainder of the Tomato & Basil sauce. Add the fresh herbs and mix well.
  4. Shape into small balls using the palm of your hand. Place a frying pan onto the heat with a splash of olive oil and fry the meatballs until golden brown, turning for equal colouring.
  5. Put the meatballs into an ovenproof dish and cover with the sauce. Bake in a hot oven (175°C/Gas Mark 5) for 30-40 minutes.
  6. Once cooked, remove from the oven and serve with pasta and garlic bread.
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100g Country Range Cocoa Powder

250g Country Range Butter

500g golden caster sugar

4 eggs, beaten

100g Country Range Self Raising Flour

100g Country Range Desiccated Coconut

icing sugar, to dust (optional)


  1. Pre-heat oven to 180°C/Gas Mark 4. Line the base of a 21cm square tin with baking parchment.
  2. Put the cocoa powder, butter and sugar in a large saucepan and gently melt, stirring so the mixture doesn't catch.
  3. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
  4. Tip into the tin and bake for 45 minutes in the middle of the oven. Check after 30 minutes and cover with another piece of baking parchment if the crust is browning too much.
  5. Cool in the tin, then carefully lift out and cut into squares.
  • 2 hours (to chill)
  • 3
  • Dessert
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50g Country Range Salted Butter

50g Demerara sugar

100g Country Range Oat Flakes

4 large tbsp Golden Syrup

25g Country Range Hazelnuts, grated

50g Country Range Dates, finely chopped

Pinch of Country Range Ground Cinnamon

Pinch of fresh vanilla

Pinch of salt



  1. Place the oats, syrup, sugar and butter into a pan and warm gently.
  2. Once the butter has melted, slowly add the rest of the ingredients.
  3. Place the oat mixture into a 1" deep tray lined with greaseproof paper. Leave to one side and allow to cool for around 2 hours.
  4. When it's firm, turn out onto a board and cut into bars.
  5. Melt some chocolate, place into a piping bag and feather backwards and forwards over the top of the oat bars. Allow to chill then serve.
  • 45 minutes
  • 8
  • Main
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300g minced beef

1 onion, finely chopped

splash of olive oil

1 clove garlic

4 large tbsp Country Range Tomato & Basil RTU Sauce

4 large potatoes, peeled and cut into medium pieces (for the mash)

150g Country Range Salted Butter


  1. Place a splash of olive oil into a pan and fry the onion with the garlic for 3-4 minutes.
  2. Add the minced beef to the onions and garlic and cook for 4-5 minutes.
  3. Add the Tomato & Basil Sauce to the mince and cook for a further 4-5 minutes.
  4. Cook the potatoes in boiling water.
  5. Drain the potatoes well, add the butter and mash until smooth. Season and place into a piping bag with a star nozzle.
  6. Place the minced beef mixture into an earthenware dish, chill for 1 hour then top with the mashed potato.
  7. Brush with melted butter and place in the oven at 185°C/Gas Mark 6. Remove and serve.
  • 10 mins
  • 4
  • Main
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Country Range Pork Sausages

2 whole eggs

1 pint milk

200g Country Range Plain Flour

Splash of olive oil

Salt and pepper to taste


  1. Pre-heat oven to 190°C/Gas Mark 6. Place a splash of oil into a yorkshire pudding tin and pop into the oven.
  2. Mix the eggs, seasoning and milk together. Add the flour and mix to a light batter, beating all the time.
  3. Place the sausages into a hot pan and fry until golden brown. Place into the hot oven and cook for about 10 minutes.
  4. Place the batter into the hot tin and cook for 6-8 minutes. After 4-5 minutes, place the sausages on top of the batter mix and allow the yorkshire puddings to cook for the remaining time, forming a toad in the hole.
  5. Serve with onion gravy.
  • 10 minutes
  • 4
  • Starter
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1 litre Country Range Vegetable Bouillon (stock made up)

2 large potatoes, peeled and finely diced

1/2 onion, peeled and finely chopped

4 x 75g bags watercress

salt and pepper

1 tsp horseradish cream (grated fresh horseradish and whipped cream)


  1. Place the potatoes, onion and vegetable stock into a medium sized pan, bring to the boil and simmer for 6-8 minutes until soft.
  2. Pour into a blender, add the watercress and blend until smooth.
  3. Season, pass through a sieve then bring back to the boil.
  4. Pour into a bowl and serve topped with a spoonful of horseradish cream.
  • 8-10 minutes
  • Dec-16
  • Dessert
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350g plain flour

1/2 tsp bicarbonate of soda

200g butter

350g Fairtrade brown sugar

2 large eggs

Fairtrade vanilla essence – around 2 teaspoons

Two x 120g packs of Harry’s Nuts! Fairtrade Salted Peanuts


  1. Set the oven to 190°C.
  2. Cream together the butter and sugar. Then add the eggs and vanilla. Fold in the flour and bicarbonate of soda and finally stir in the peanuts.
  3. Onto a lined baking sheet, you then drop rounded tablespoons of the mixture, around 6cm apart. Make sure the spoonfuls aren't too big because the biscuits spread a lot. Then put them in the oven and bake for 8-10 minutes until golden brown.
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250g chicken stir fry pieces

3 leeks

250g mushrooms

1 clove fresh garlic

fresh ginger root – approx 1″ cube

fresh tarragon

1 tsp sweet paprika

salt, to taste

olive oil

medium sized egg noodles


  1. The noodles take about four minutes to cook. Put the salted water on to boil whilst you are preparing the vegetables. Drop the noodles into the boiling water as you start frying up the chicken, vegetables and seasonings - all will be ready simultaneously.
  2. Wash and slice the leeks and mushrooms.
  3. Peel and crush the garlic and chop a good handful of tarragon.
  4. Peel the ginger and cut into fine 'julienne' strips.
  5. Heat a wide pan or wok over a medium high heat and add some olive oil. Add the chicken and stir-fry for a couple of minutes.
  6. Add the leeks, mushrooms, garlic, ginger and stir-fry for another minute or two. Season as you go with salt, paprika and most of the tarragon.
  7. Drain the noodles, toss into the chicken and vegetables. Serve immediately with the remaining tarragon sprinkled on top.
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For the sponge:

10 eggs

280g caster sugar

240g plain flour

40g cocoa powder

For the filling:

250g Christmas pudding

500ml double cream

50ml port

2 tbsp icing sugar

1 tbsp Schwartz for Chef ground nutmeg

1 tbsp Schwartz for Chef ground cinnamon

For the chocolate sauce:

400g 75% chocolate

100ml double cream

100ml milk

25ml brandy/rum

For the garnish:

150g white chocolate, melted

10 marzipan holly leaves with berries

You will also need 10 lightly greased Dariole moulds.


  1. Pre-heat oven to 180°C/350°F/Gas Mark 5.
  2. Whisk the eggs and sugar together until they have reached the ribbon stage. Sieve together the flour and cocoa powder, then fold into the egg mixture.
  3. Pour onto a greased baking tray, no more than 1/2cm deep and bake in a medium oven until cooked, about 10-12 minutes. Take out of the oven and place on a cooling rack.
  4. To make the filling, break up the Christmas pudding into small pieces and add the cream, port, icing sugar, nutmeg and cinnamon; mix together.
  5. To assemble, cut enough sponge to line each mould, making sure that you leave enough space at the stop for a cover. Spoon the filling into the sponge-lined mould, top with a lid of sponge and allow to set in the fridge for 1 hour.
  6. To make the sauce, melt the chocolate in a bowl over a pan of boiling water. Add the cream, milk and brandy or rum and stir until smooth. Allow to cool.
  7. Remove the puddings from the fridge and turn out onto a wire rack over a sheet of greaseproof paper.
  8. Spoon the chocolate sauce over the top of the sponge, until completely covered.
  9. Allow to set, finish with a spoonful of melted white chocolate and garnish with the marzipan holly leaves and berries.
  • 10 minutes
  • 03-Apr
  • Main
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1 tbsp oil for frying

2 chicken breasts, sliced

2 cloves garlic, finely chopped

1 onion, thinly sliced

2 carrots, sliced into matchsticks

2-3 blocks Country Range Medium Egg Noodles

100g bean sprouts

3 tbsp light soy sauce

1 tbsp sugar

1/2 tsp salt

1 tsp sesame oil


  1. Cook the noodles as directed on the pack, rinse and drain well.
  2. Heat the oil in a wok or deep-sided frying pan.
  3. Stir-fry the chicken for 4 minutes. Add the garlic, onion, carrots and cook for a further 2-3 minutes.
  4. Add the bean sprouts, soy sauce, sugar, salt, sesame oil and noodles.
  5. Mix the ingredients well, heat through and serve.
  • 20 minutes
  • 4
  • Starter
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100g Country Range Dried Chick Peas

100g Country Range Dried Red Kidney Beans

90g Country Range Dried Haricot Beans

2 tbsp Country Range Vegetable Oil

2 garlic cloves, minced

1/2 cup of breadcrumbs

2 tbsp chopped parsley

1 large potato, peeled and diced

1 cup fresh green beans

1 large tomato, chopped

1 Country Range Dried Bay Leaf

4 cups shredded cabbage

6 cups water

salt and pepper to taste

chorizo, thickly sliced


  1. Soak the chick peas and red kidney beans in water overnight, and haricot beans for 3 hours.
  2. Drain, rinse and add to freshly boiled water, simmering gently for an hour.
  3. In a large pan, sauté the garlic and breadcrumbs in oil before adding the pulses, diced potato, chopped tomato, cabbage and bay leaf.
  4. Simmer for around 20 minutes then add the sliced chorizo, freshly chopped parsley and season to taste.
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200g Country Range Dried Chick Peas

120g Country Range Sundried Tomatoes, slivered

1/2 cup Country Range Sultanas

1/2 cup Country Range Pecan Nuts, roughly chopped

2 tbsp olive oil

juice of 1 lemon

1 tsp fresh dill, chopped

salt and pepper


  1. Soak the chick peas overnight in 3 times their volume of water then rinse, drain and cover in a pan of freshly boiled water.
  2. Simmer until tender (for about an hour), adding marinated vegetables such as aubergine for extra depth of flavour.
  3. Drain, rinse and cool, add mix together with the chopped and prepared sultanas, pecans and sundried tomatoes.
  4. Serve on a bed of fresh iceberg lettuce, alone or as a tasty accompaniment to grilled chicken.
  • 1.5 - 2 hours
  • 04-Jun
  • Dessert
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150g plain flour

1 tsp bicarbonate of soda

150g butter

120g soft brown sugar

1 egg, beaten

175ml milk

150g dried apricots, chopped

150g thick cut marmalade

(keep a few apricots and a little marmalade to place in bottom of bowl.)


  1. Sift the flour and bicarbonate of soda together.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add the beaten egg, milk, flour and apricots separately to the butter mixture. Beat vigorously and then finally stir in the marmalade.
  4. Grease a 2 pint (1.1ltr) pudding basin and place a few apricots and a little marmalade in the bottom. Pour the mixture into the pudding basin and cover securely.
  5. Steam for 1.5 - 2 hours. Turn out and serve with custard.
  • 20 minutes
  • 6
  • Dessert
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half a 375g pack of ready rolled puff pastry

2 apples, cored and sliced

2 tbsp icing sugar, to sweeten

150g Philadelphia Light

200g jar mincemeat

ground cinnamon or icing sugar, to dust


  1. Cut the pastry into 6 rectangles and place on a non-stick baking tray. Bake at 200°C/400°F/Gas Mark 6 for 15-20 minutes or until golden brown. Cool slightly and slice in half lengthways (to form tops and bottoms).
  2. Lightly grease a small non-stick pan. Place the apples in the pan and sprinkle with a little icing sugar. Cook over a low heat for about 4-5 minutes until they start to soften.
  3. Mix together the Philly and icing sugar and spread evenly over the 3 bottom pastry halves.
  4. Warm the mincemeat in a pan, spoon it over the Philly and top with warm apple slices and remaining pastry tops. Dust with ground cinnamon or icing sugar.
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175g Philadelphia Light

1 tsp vanilla essence

2 tbsp icing sugar

1 tsp amaretto

60ml espresso

8 sponge fingers or boudoir biscuits

0.5 tsp cocoa powder, to dust


  1. Beat together the Philly, vanilla and icing sugar until smooth.
  2. Stir in the amaretto into the espresso in a shallow bowl. Break up the sponge fingers and quickly dip half into the coffee mixture and place into the bottom of espresso cups or small glasses.
  3. Spoon a little of the Philly mixture onto the soaked sponges. Repeat the process with the remaining coffee, sponge fingers and Philly.
  4. Dust with cocoa powder and leave to chill for at least 1 hour or overnight for the flavours to develop.