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
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.
Sauté the mushrooms in a splash of olive oil and some butter. Remove from the pan and leave to one side with the sausages.
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.
Add the chicken stock, sugar and seasoning to the sauce.
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!
50g Country Range Desiccated Coconut, lightly toasted
1 dsp icing sugar, for the coconut
100g icing sugar
5 Country Range Gelatine Leaves
Place the digestives into a plastic bag and secure the bag. Beat the biscuits with a rolling pin until they are crushed.
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.
Meanwhile, place the gelatine leaves in a bowl and cover with water. Leave to one side to soften.
Place your mango purée into a pan and heat through gently.
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.
For the topping, mix the soft cheese and 100g icing sugar together until well combined.
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.
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.
Sprinkle the top with some of the toasted coconut and serve.
Pre-heat oven to 190°C/Gas Mark 6. Place a splash of oil into a yorkshire pudding tin and pop into the oven.
Mix the eggs, seasoning and milk together. Add the flour and mix to a light batter, beating all the time.
Place the sausages into a hot pan and fry until golden brown. Place into the hot oven and cook for about 10 minutes.
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.
Two x 120g packs of Harry’s Nuts! Fairtrade Salted Peanuts
Set the oven to 190°C.
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.
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.
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.
Wash and slice the leeks and mushrooms.
Peel and crush the garlic and chop a good handful of tarragon.
Peel the ginger and cut into fine 'julienne' strips.
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.
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.
Drain the noodles, toss into the chicken and vegetables. Serve immediately with the remaining tarragon sprinkled on top.
You will also need 10 lightly greased Dariole moulds.
Pre-heat oven to 180°C/350°F/Gas Mark 5.
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.
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.
To make the filling, break up the Christmas pudding into small pieces and add the cream, port, icing sugar, nutmeg and cinnamon; mix together.
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.
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.
Remove the puddings from the fridge and turn out onto a wire rack over a sheet of greaseproof paper.
Spoon the chocolate sauce over the top of the sponge, until completely covered.
Allow to set, finish with a spoonful of melted white chocolate and garnish with the marzipan holly leaves and berries.
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).
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.
Mix together the Philly and icing sugar and spread evenly over the 3 bottom pastry halves.
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.