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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


  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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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)


  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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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


  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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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


  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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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)


  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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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


  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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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


  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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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


  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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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


  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.
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unsalted butter, melted for greasing

140g caster sugar, plus extra for dusting

2 egg yolks

6 medium egg whites

300ml passion fruit juice, sieved from 20-25 fruits, or good-quality passion fruit juice/smoothie

icing sugar, for dusting


  1. Heat your oven to 220°C/fan 200°C/Gas Mark 7.
  2. Brush six deep ramekins with the melted butter and dust with caster sugar.
  3. In a large bowl, using an electric hand-held whisk, beat the two egg yolks with 70g of the sugar for at least 5 minutes or until the mixture is pale and thick and holds a trail when the beaters are lifted.
  4. In another clean, dry bowl, whisk the egg whites until they hold soft peaks, then beat in the remaining sugar.
  5. Add 60ml of the passion fruit juice to the egg-yolk mixture and mix well.
  6. Sir one third of the whisked whites into the yolk mixture, then carefully fold in the remaining whites.
  7. Fill the ramekins almost to the top with the soufflé mixture then run your finger around the edge to lift the mixture away from the side slightly (this will help it rise evenly).
  8. Bake for 10-12 minutes or until they are well risen and golden on top.
  9. Dust the soufflés with icing sugar and serve immediately.
  10. Use the remaining passion fruit juice as a sauce - I like to break into a soufflé with a spoon and pour passion fruit juice inside.
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8 whole tiger prawns, peeled

250g monkfish fillet, cut into 2.5cm cubes

knob of butter

For the chilli butter:

60g unsalted butter

1 tbsp fresh coriander, chopped

1 red chilli, seeded and finely chopped

splash of lime juice

splash of Tobasco

salt and black pepper

For the prawn and monkfish marinade:

1 tbsp sesame seeds

2 tbsp sesame oil

2 garlic cloves, crushed

2 tbsp soy sauce

2 tbsp sherry

juice of 1 lime

For the salsa:

1/2 fresh pineapple, peeled, cored and finely diced

1 green chilli, seeded and chopped

1 red onion, finely diced

juice and zest of 1 lime

splash of olive oil

salt and black pepper


  1. Thread the prawns and monkfish onto four skewers. Place the skewers in the marinade for 30 minutes to 2 hours.
  2. Soften the butter and add all the ingredients. Roll into a thin cigar shape and wrap in foil. Refrigerate for 30 minutes or freeze until needed. When needed, cut through the butter with a warm knife for smooth slices.
  3. For the salsa, crush the garlic and mix all the ingredients together. This salsa makes a really nice refreshing change to balance the saltiness of the prawn skewers - especially refreshing on a warm day.
  4. In a bowl, mix all the above together and keep until required.
  5. To cook the prawns and bring the dish together - place the skewers in the barbecue and cook until the monkfish is soft to touch (2-3 minutes). Remove and place a nice chunk of chilli butter on each skewer to melt. Serve the skewers on top of the salsa on cold plates.
  • 25 minutes
  • 1 - for 2 weeks
  • Starter
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2 mugs of rolled porridge oats

1 cup of mixed nuts – e.g almonds, cashews, pecans

1 cup of seeds – e.g pumpkin, sesame

1 handful of dried fruits – e.g figs, sour cherries, blueberries, flat raisins

4 big spoons of warmed coconut oil

2 big spoons of honey

(preferably all organic ingredients)


  1. Toast the oats at 150°C on a warmed baking tray for 25 minutes or until they go a soft, caramelly brown.
  2. Just as they're starting to colour, add the seeds and nuts and spread it all out - leave it for 15 minutes.
  3. When they go golden brown, take out the tray and stir in the oil, honey and fruit, then leave to dry. When it is cooled, it starts to go clumpy.
  4. Finally, scoop it all up and store it in a sealed jar for up to two weeks.
  • 1 hour
  • 12 muffins
  • Starter
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225g self raising flour

pinch of salt

17g Cathedral City Mature Cheddar, grated

28g sugar

8 grilled bacon rashers, chopped

1 egg

177ml milk

78ml vegetable oil


  1. Put the flour, salt, Cathedral City Mature, sugar and bacon into a large bowl and mix it all together, then make a well in the middle of this dry mixture.
  2. In a smaller bowl, mix the milk, egg and oil then add this to the dry mixture in the larger bowl and mix it all up.
  3. Grease the muffin tray well, then add the muffin mixture (over half way in each one). Place into a 200°C pre-heated oven for 20 minutes or until golden brown.
  4. Serve the beauties up!
  • 8 hours
  • 6
  • Main
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20 pigs cheeks

1 large carrots, chopped

1 swede, chopped

1 onion, chopped

1 handful button mushrooms, quartered

1 handful garlic cloves, peeled

1 handful baby onions

600ml plum sauce

1 bottle red wine

1ltr Country Range Chicken stock

3 bay leaves


salt and black pepper


  1. Dust the cheeks with salt and pepper seasoned flour and chop up the veggies.
  2. Heat a pan with a little oil and butter and seal the cheeks to colour, then remove from the pan. Using the same pan, add the vegetables, but not the baby onions or bay leaves, and let them soften a little.
  3. Mix the plum sauce with the red wine and chicken stock and add the bay leaves. Place the pigs' cheeks on top of the vegetables and pour the liquid over the cheeks and vegetables.
  4. Foil the pot and place in a slow oven (gas mark 3) and leave to braise slowly for up to 8 hours, checking from time to time.
  5. Once the cheeks are soft and tender, remove from the pot and strain the vegetables from the liquid. Place the juices in a pan over a moderate heat and simmer til thickened to your desired consistency.
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Heart, liver, lungs, tongue of 1 sheep (try to ensure windpipe is still attached to lungs)

500g lamb meat, minced

2 large onions, very finely diced

250g oatmeal

1 tbsp salt

1 tsp fresh ground black pepper

1 tsp ground coriander

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp dried mixed herbs

50ml whisky

sheep’s stomach or Haggis oven bag – available from good butchers


  1. Wash the offal well in cold water.
  2. In a pan of salted boiling water, add the heart, liver, tongue and lungs. Leave the windpipe trailing over the side of the pan. This should allow any impurities to be released. Cook for 2 hours.
  3. Remove from the pan. Do not discard the stock!!
  4. Carefully remove the windpipe and mince all offal and mix with all dry ingredients. Add whisky.
  5. Use the reserved stock to moisten the mixture to desired consistency and pack into oven bags and bake in oven at 180°C for 90 minutes. Remember to prick the oven bag. Put small amount of stock in tray with the bag.
  6. When cooked, open bag very carefully. Check seasoning and served topped with a layer of mashed neeps and followed by a layer of creamed potato.
  • 15-20 minutes
  • 4
  • Main
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200g Country Range Sweetcorn

100g Country Range Pasta Shells

good splash of olive oil

50g broccoli, cut into small pieces

25g Country Range Sundried Tomatoes

500g chicken fillet, cut into thin strips

50g grated Parmesan

salt and pepper


  1. Place the pasta in boiling salted water with a splash of olive oil and cook for 10-15 minutes.
  2. Place a hot pan onto the stove with a splash of olive oil and add the sweetcorn to roast until golden brown (approx. 4-5 minutes).
  3. Add the chicken strips and cook for 8-10 minutes along with the raw broccoli.
  4. Drain the pasta, keeping some of the water. Add the pasta to the chicken and sweetcorn and mix for 2-3 minutes.
  5. Add half a mug of the pasta water and bring to the boil. Check the seasoning then add the sundried tomatoes.
  6. Sprinkle with parmesan and serve.
  • 2-3 hours
  • 4
  • Dessert
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50g Country Range Round Grain Rice

1 pint fresh milk

50g caster sugar

pinch of Country Range Ground Nutmeg

50g Country Range Plain Flour

2 eggs, beaten

100g sweet bread dough (brioche, dried and made into breadcrumbs)

25g icing sugar

Country Range Pomace Oil, to deep fry

12 raspberries, to dress the dish


  1. Place the rice, sugar, milk and nutmeg into an earthenware dish and bake in a hot oven for 2-3 hours, or until the rice is cooked. Allow to cool.
  2. Once cool, roll into balls and place them in the flour, then the beaten egg, then the breadcrumbs.
  3. Repeat this again and then deep fry at 160°C until golden brown.
  4. Dust with icing sugar and serve with fresh raspberries.
  • 20 minutes
  • 3
  • Main
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125g chicken breast

25g Country Range Korma Curry Powder

3 large tbsp natural yoghurt

25g freshly grated ginger

1 clove garlic, finely chopped

3 star anise

splash of olive oil

salt and pepper


125g chicken breast

25g Country Range Curry Powder

2 tbsp natural yoghurt

2 tbsp plum sauce

2 tbsp hoi-sin sauce

pinch of Country Range Chilli Powder

squeeze of lime juice

splash of olive oil

salt and pepper


125g chicken breast

25g Country Range Madras Curry Powder

2 tbsp Country Range Mango Chutney

4 tbsp natural yoghurt

1 dsp chopped stem ginger and syrup

splash of olive oil

salt and pepper


  1. Place all the ingredients into a bowl and marinate for a minimum of 12 hours, preferably overnight.
  2. Place onto a hot barbecue, cook for 15-20 minutes, turning all the time until the juices run clear.
  3. Serve with a yoghurt and mint dip with fresh lime juice.