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225g Country Range Self Raising Flour

1 tsp Country Range Ground Mixed Spice

1 tsp Country Range Baking Powder

225g Country Range Cooking & Baking

225g dark soft brown muscovado sugar

5 eggs, size 3

450g Country Range Dried Mixed Fruit

225g Country Range Glacé Cherries, chopped

115g Country Range Ground Almonds

1 tbsp Country Range Fine Cut Orange Marmalade

2 tbsp dark rum



  1. Pre-heat the oven to 150°C/300°F/Gas Mark 2. Line a 9" square tin with greaseproof paper.
  2. Sift the flour, spice and baking powder into a large bowl. Add the margarine, sugar and eggs. Whisk thoroughly (with an electric whisk) until the mixture is smooth.
  3. Stir in the fruit with the remaining ingredients until well combined.
  4. Spoon the mixture into the prepared tin and bake on the lowest shelf of the oven for 2-3 hours or until golden, firm to touch and a skewer inserted in the middle comes out clean.
  5. Leave to cool in the tin. Turn the cake out, wrap in greaseproof paper and store in an airtight tin.
  6. Cover the cake using 1 x 250g pack of brandy marzipan and 2 x 250g packs of ready to roll icing.
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125g of pasta of your choice

good olive oil

3 or 4 crushed garlic cloves

zest of a lemon

1 tsp chilli flakes

salt and black pepper

a handful of chopped parsley

grated parmesan, to taste


  1. Heat the garlic, oil, lemon and chilli flakes.
  2. Cook the pasta - drain. Add to the pan with more oil if required and season to taste.
  3. Serve with a little freshly chopped parsley, grated parmesan and some fresh crusty bread.
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30kg turkey (raw weight)

60g butter

750g onions, diced

50g garlic puree

60g fresh thyme

2.2kg sausage meat

1.1kg chestnuts, chopped

850g breadcrumbs, white

90g parsley, chopped

35g salt

10g white pepper, ground


  1. Brush the turkey with oil and scatter with the seasoning. Allowing 30 minutes per kg plus 15 minutes extra, roast the turkey in an oven pre-heated to 220°C/425°F/Gas Mark 7 for 30 minutes then reduce the heat to 180°C/350°F/Gas Mark 4 for the remaining time. Baste every 20-30 minutes to ensure the turkey does not dry out.
  2. To make the stuffing, heat the butter and when hot, add the diced onions and garlic puree. Sweat this until the onion starts to soften but without colour. Add the thyme and stir in, remove from the heat and leave to go cold.
  3. Once the onion is cold, mix this together well with the sausage meat, chestnuts, breadcrumbs, parsley, salt and pepper.
  4. Form the stuffing into logs about 5cm in diameter and wrap them in greaseproof foil. Cook these in an oven pre-heated to 180°C/350°F/Gas Mark 4 for about 40 minutes until the stuffing is cooked through.
  • 1hr 15 minutes
  • 4
  • Main
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1.35kg pork spare ribs

175ml Country Range Maple & Agave Syrup

1 tbsp Worcestershire sauce

1 tbsp Country Range Sweet Chilli Sauce

1 tbsp Country Range Red Wine Vinegar

1 small onion, peeled and chopped

1/4 tsp mustard powder

parsley, to garnish


  1. Pre-heat the oven to 220°C/425°F/Gas Mark 7. Place ribs in a roasting tin and roast for 30 minutes.
  2. Meanwhile, combine the maple syrup, Worcestershire sauce, chilli sauce, red wine vinegar, onion and mustard powder in a pan. Bring to the boil, reduce heat and simmer for 5 minutes. Season to taste.
  3. Reduce the oven temperature to 180°C/350°F/Gas Mark 4. Pour sauce over spare ribs and bake uncovered for 45 minutes, basting frequently until sticky. Serve garnished with coarsley chopped parsley.
  • 40 minutes
  • 4
  • Main
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1lb mince

a couple of big onions

2 cloves of garlic

whatever veggies you can lay your hands on!

bell peppers of all colours

2 red, 2 green chilli peppers, finely chopped

2 tbsp olive oil

1 glass red wine

2 x 400g cans chopped tomatoes

1 tsp ground cumin

1 tsp ground coriander

1 stick cinnamon

good shake of Worcestershire sauce

salt and freshly ground black pepper

2 x 400g cans of red kidney beans, drainer

1 large bunch coriander leaves, roughly chopped

lots of chilli powder – to taste

wedges of lime, to serve with rice


  1. Heat the oil in a large pan, add the onion and cook for about 5 minutes, until softened.
  2. Add the garlic and cook for 1 minute. Add the mince, chillies, peppers, cumin, ground coriander, cinnamon stick and cook, stirring for about 10 minutes until the mince is brown all over.
  3. Add the vegetables, season well with salt and pepper and cook for a few minutes more.
  4. Add the canned tomatoes, kidney beans, Worcestershire sauce and red wine. Fill the tomato can with boiling water and add this to the pan. Stir well and bring to a simmer.
  5. Cover the pan and simmer for about 30 minutes, until the sauce has reduced down. Check and stir every 10 minutes to ensure it doesn't stick.
  6. Serve with boiled white or brown rice and top each serving of chilli with a handful of fresh coriander and lime wedges.
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Cooking spray

2 chicken breasts

1 large yellow onion, thinly sliced

1 large bell pepper, thinly sliced

3 cloves garlic (I like the minced in bottle)

Teriyaki sauce

8 wheat tortillas

1 cup salsa

shredded lettuce

shredded low fat cheese


  1. Marinate the chicken with the teriyaki sauce, peppers, onion and garlic for 30 minutes to an hour.
  2. Pre-heat the wok and spray it with oil. Add some onions, peppers and sauce.
  3. Cut the chicken into strips. After a few minutes, add the chicken to the wok and cook with the onions and peppers. Stir fry for 5-6 minutes each side until the chicken is cooked throughout.
  4. Warm the tortillas in the microwave for about 15 seconds and fill with lettuce, cheese, salsa and your chicken mix. Roll and eat!
  • 1 hour
  • 8
  • Main
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1.5kg fillet of beef

375g puff pastry

225g button mushrooms

175g smooth liver paté

1 egg

40 butter

1 tbsp vegetable oil


  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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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


  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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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


  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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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


  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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125g Country Range Shortcrust Pastry

175g fresh salmon

25g fresh mixed spinach and basil leaves

1 egg, beaten, for glaze

salt and pepper


  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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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


  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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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


  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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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


  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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Country Range Puff Pastry

Country Range Mincemeat

1 egg, beaten, for glaze

icing sugar, for dusting


  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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Country Range Puff Pastry

1 pheasant breast

2 dates

1 egg, beaten, for glaze

salt and pepper


  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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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


  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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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


  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.