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250g haricot beans, soaked overnight

2 tbsp olive oil

2 onions, chopped

2 garlic cloves, chopped

2.5cm piece ginger, peeled and chopped

1 red chilli, split

1 red pepper, chopped

1 tbsp paprika

2 tsp tomato purée

2 litres hot chicken stock

200g lentils

Salt and fresh black pepper

200g fat prawns

200g hot chorizo sausage, chopped

Handful fresh coriander, chopped

Handful of flat leaf parsley, chopped


  1. Soak the haricot beans overnight in plenty of cold water; drain them when ready to cook.
  2. Heat the oil in a large pan and sauté the prawns, onions, garlic, ginger and chilli until the onions are translucent.
  3. Add the paprika and cook for a minute or two, then add the tomato purée and cook again, stirrng so that you are almost frying the purée.
  4. Now add the drained beans and pour in half the hot chicken stock.
  5. Bring to the boil, and then cover the pan and simmer for one and a half hours or until the beans are tender.
  6. Add the lentils and the remaining litre of stock and cook for a further 30 minutes.
  7. Season with salt and pepper.
  8. To finish off, heat the chopped chorizo in a hot pan and scatter over the soup with the coriander just before serving. Serve with crusty bread and a small green salad.
  • 1 hour
  • 4
  • Main
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4 plump duck breasts

1 butternut squash

Large bundle of green beans or some broccoli, as preferred

1-1.5kg floury potatoes

1 brick of butter

250ml sour cream (Do not substitute with créme fraiche; use real sour cream or extra thick double cream)

Large garlic bulb

Olive oil

Salt and pepper


  1. Cut the squash into large wedges but before making the first incision, when you think they're big enough, make them a bit bigger! Place the wedges in a non-stick baking dish, cover with olive oil and season with sea salt and ground pepper.
  2. Bake at 200°C for 40 minutes or until a fork slides easily through wedge. For colour, add green beans or broccoli for the final ten minutes.
  3. Drizzle the green beans or broccoli with oil oozing from the roasting squash, layer them on top of the squash and cook until al dente.
  4. For the garlic mash, peel and boil the potatoes until soft.
  5. Drain and put the potatoes in mixing bowl or leave in the pan. Add the brick of butter and the large tub of sour cream and mash with a hand mixer.
  6. Add sea salt and black pepper to taste.
  7. While the potatoes are boiling, roast the full garlic bulb dressed with olive oil and a little stock from the vegetables for 20 minutes in the high heat oven (200°C). Squeeze each clove separately into the mashed potatoes and mix.
  8. Place the duck breasts on a dry, non-stick roasting tray and score across the fat of the duck.
  9. Salt the bottom of the tray and rub salt into the duck's fat. Then bake at 200°C until the duck breasts plump up off the tray or to taste (medium or medium well).
  10. During the last five minutes of cooking time grill the duck fat to desired crunchiness and taste.
  11. Slice and serve on a white plate. Place a dollop of mashed potatoes at the top of the plate, fan slices of duck under potatoes, and place squash next to duck.
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2 cups boiled potatoes, peeled and diced

1 cup mixed vegetables (carrots, beans, peas, sweetcorn), boiled

1 cup paneer cubes (ricotta cheese will do)

2 tbsp double cream

1 tsp cumin powder

1 tsp coriander powder

1/2 cup chopped nuts (almonds, walnuts and cashew nuts)

1/4 cup raisins, finely chopped

Salt to taste

Vegetable/sunflower cooking oil to fry the koftas

For the sauce:

2 tbsp vegetable/sunflower cooking oil

2 large onions, quartered

2 tomatoes, quartered

2 tbsp garlic paste

1 tbsp ginger paste

2 tbsp coriander powder

1 tbsp cumin powder

1/2 tsp red chilli powder

1 tsp poppy seeds, lightly roasted and ground into a powder

3 tbsp nuts (cashews and almonds), ground into a thick paste

Salt to taste

1 tsp garam masala


  1. Mash the potatoes, mixed vegetables, paneer/ricotta and cream together.
  2. Add the kofta spices to this mash and mix well. The resulting 'dough' should be firm. If not add some more boiled potato. Season with salt.
  3. Make this 'dough' into balls and put 1/2 tsp of the nut and raisin mix in the centre of each ball. Roll into perfect rounds.
  4. Heat the oil to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour. Drain on paper towels and keep aside.
  5. Heat 3 tbsp of oil in a deep pan and fry the onions til light brown.
  6. Grind these onions into a paste along with the tomatoes, ginger, garlic, coriander, cumin and red chilli powders. Put this paste back into the pan and fry until the oil begins to separate from the masala.
  7. Add the poppy seeds powder and nut paste and fry for another two minutes. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy.
  8. Mix well and season with salt. Bring the sauce/gravy to a boil and then reduce to a simmer.
  9. Gently add the koftas to this sauce/gravy and cook uncovered for 2-3 minutes.
  10. Turn off the heat and sprinkle garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes. Serve with hot Naan bread or rice.
  • 6 hours
  • 2
  • Main
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2.2kg shoulder of lamb

10 sprigs of thyme

1 bulb of garlic, peeled

Salt and pepper

8 banana shallots, peeled

250ml red wine

60g butter

For the mash:

3 large King Edward potatoes


300ml milk

3 spring onions, sliced

60g butter

1 large egg yolk


  1. Oil and season the meat and put in tray with the shallots. Roast in hot oven for 30 minutes at 180°C. Remove from oven and drain off any fat, then turn down heat to 120°C.
  2. Add the garlic and 8 thyme sprigs. Cover with foil and cook for 4 1/2 hours.
  3. To make the mash, peel and chop the potatoes, boil in salted water until just soft.
  4. Cut the tops off the spring onion and put in milk with the butter. Heat gently on stove top. Drain and discard the spring onion tops.
  5. Drain potatoes and mash or rice. Slowly mix in the milk mixture. Finally beat in the egg yolk.
  6. Slice the onion bottoms and mix in. Serve with lamb shoulder when cooked.
  7. Next pour red wine over the meat and cook for a further hour.
  8. Remove from oven and carefully put lamb, garlic and shallots into a serving dish. Be careful as it should be just falling off the bone.
  9. Heat the cooking juices and skim off any fat then whisk in cold butter, chop the remaining two thyme springs and stir in. Pour over lamb and serve with champ mash.
  • 3-4 minutes
  • 1
  • Main
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110g sweetcorn, drained

1 egg, whisked

2 tsp cornflour

55g self-raising flour


freshly ground black pepper

Hollandaise Sauce:

6 peppercorns, crushed

1 tbsp vinegar

2 egg yolks

8oz butter

cayenne pepper to taste

salt to taste


  1. Place the sweetcorn, egg, cornflour, flour and seasoning into a food processor and blend together to combine.
  2. Gently melt the butter in a non-stick frying pan.
  3. Spoon the mixture into the pan and fry for 3-4 minutes on each side, tossing to turn.
  4. Repeat with the remaining batter mix to make 4-6 pancakes.
  5. To make the hollandaise sauce, simmer the peppercorns and the vinegar in a small saucepan until the volume is reduced by one third. Add a tablespoon of water and allow to cool. Whisk the egg yolks, return to a gentle heat and cook, whisking continuously to a sabayon (in other words: until it has cooked to a thickened consistency, like cream, which will show the mark of the whisk.) Remove from the heat and cool slightly. Whisk in the warm melted butter until thoroughly combined. Season, strain and serve.
  • 15-20 minutes
  • 4
  • Main
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20 salted capers (wash off the excess salt)

20g chopped flat leaved parsley

5g tarragon, chopped

5g fresh mint, chopped

1/2 tsp freshly ground black pepper

1/2 tsp sea salt flakes

3 dessert spoons olive oil

30g dried white breadcrumbs

Zest of 1 lemon

Juice of half a lemon

1 tbsp olive oil

Knob of butter

4 further small knobs of butter

300g uncooked weight fettuccine

4 tbsp extra small petit pois

2 tbsp créme fraiche

2 tbsp olive oil

Season to taste

2 tsp truffle paste or truffle oil to taste


  1. First make the Gremolada, place the capers, parsley, tarragon, mint, salt and pepper, olive oil, lemon juice and zest into a food processor and blitz to a fine paste.
  2. Add the breadcrumbs and give it a quick pulse to combine.
  3. Warm the oil and melt the butter in the type of frying pan you can put under a hot grill.
  4. Score the fish on the skin side to stop the fish curling up when it is cooking.
  5. Put the fish oil skin side down and cook for three minutes, spoon the oil and butter onto the top of the fish.
  6. Spread the gremolada evenly and carefully onto the top of the fish and dot each with a small knob of butter.
  7. Place the pan of fish under a hot grill, until the Gremolada begins to colour and the fish is cooked, this takes about 3 to 4 minutes.
  8. Meanwhile in a pan of salted boiling water cook the fettuccine as per the instruction on the packet.
  9. Drain the pasta and stir through the Créme fraiche, olive oil, petit pois and the truffle paste or oil. Season to taste.
  10. Divide the pasta between four plates and top each serving with a piece of fish. Dress with some of the cooking juices of the fish.
  • 20-25 minutes
  • 6
  • Main
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For the stew:

1kg diced leg of mutton

2 celery stalks, halved

3 medium carrots, peeled and cut in half

1/2 small swede, cut into 12 chunks

6 shallots, peeled

6 small turnips, scrubbed but not peeled

10 whole black peppercorns


1 sprig rosemary

1 sprig thyme

1 litre lamb stock, made with 2 good quality stock cubes

For the cobbler top:

350g Country Range Self Raising Flour

100g Country Range Butter, diced

50g Country Range Capers, chopped

10g parsley, chopped

4 spring onions, finely chopped

30ml plain natural yoghurt mixed with 70ml cold water


  1. Place the mutton in a large casserole or pan with the vegetables and herbs.
  2. Add peppercorns and season with salt.
  3. Bring to the boil and simmer gently for 1 hour.
  4. To make the cobbler rub the fat and the flour together.
  5. Stir in the capers, parsley, onions and pepper.
  6. Add enough of the yoghurt and water mix to make a soft, pliable dough.
  7. Roll dough to 2.5cm (1 inch) thick and cut into 12 rounds or wedges. Place on top of the mutton.
  8. Bake at 200°C/400°F/Gas Mark 4 for 20-25 minutes or until the cobbler is golden brown.
  • 2.5 hours
  • 4
  • Main
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225g puff pastry

675g stewing steak, cubed

3 tbsp Country Range Plain Flour

Salt and freshly ground black pepper

1 medium onion, sliced

1 clove garlic, crushed

300ml stout, Guinness or beer

3 tsp Country Range Dried Thyme

100g Country Range Button Mushrooms

Milk, to glaze


  1. Pre-heat oven to 230°C/450°F/ Gas Mark 8.
  2. Mix steak with seasoned flour and place into a large saucepan with onion, garlic, ale and thyme.
  3. Bring to the boil stirring occasionally. Then reduce heat and simmer for 1 and 1/2 hours until meat is tender.
  4. Add mushrooms and spoon into a 1.2 litre (2 pints) pie dish with enough gravy to half fill the dish.
  5. Roll out the pastry 2cm (1 inch) larger than your dish.
  6. Cut off a pastry strip 2cm (1 inch) wide from round the pastry. Press this on to the dampened dish rim, and then dampen the strip.
  7. Cover the dish with the pastry round and seal the edges. Then decorate the pastry top with pastry trimmings.
  8. Brush with milk and bake for about 20 minutes until golden brown.
  9. Reduce heat to 180°C/350°F/Gas Mark 4 and cook for a further 25 minutes until thoroughly heated then serve immediately.
  • 20 minutes
  • 4
  • Starter
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For the koftas

Meat Skewers

800g minced lamb

1/2 onion, finely chopped and cooked until soft

4 dsp Country Range Sauce for Chilli Con Carne

Zest of 1/2 lemon

1 red chilli, finely chopped

2 dsp, chopped parsley

1 clove garlic, finely chopped

2 beaten egg whites

For the yoghurt dip:

4 large spoonfuls of natural yoghurt

Pinch of salt

Fresh mint leaves, finely chopped

Juice of 1/2 lime


  1. Place all the ingredients into a bowl and mix together well. Roll the mixture tightly around the meat skewers into balls.
  2. Place into fridge and chill for 24 hours.
  3. To cook, place into a pre-heated oven (185°C/Gas Mark 6) and cook for 20 minutes.
  4. To make the dip, mix the ingredients together.
  5. Serve the koftas with the mint yoghurt dip.
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4 large tbsp Country Range Range Sauce for Chilli Con Carne

4 x 200g hake fillets, skin on

Good splash of Country Range Extra Virgin Olive Oil

200g Country Range Medium Egg Noodles

1 carrot, peeled and finely shredded

1/2 onion, finely chopped

1/2 courgette, finely shredded

1/2 lemon to squeeze

Salt and pepper


  1. Place the noodles into boiling, salted water and cook for 6-8 minutes.
  2. Place a splash of oil into a hot pan. When hot, place the fish, skin side down, to sear golden brown and cripsy. Turn and place into a hot oven (185°C/Gas Mark 7) for 6-8 minutes with a splash of olive oil.
  3. Place the chilli con carne sauce into a pan, bring to the boil and add the noodles. Coat the noodles in the sauce and season with salt and pepper.
  4. Very quickly fry the vegetables in a splash of olive oil and season. Remove from the pan and leave to one side.
  5. Remove the fish from the oven and squeeze over the lemon juice.
  6. Place the noodles onto a plate, add the fish on top, finish with the crispy vegetables and serve.
  • 30 mins
  • 10
  • Main
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2fl oz Country Range Mayonnaise

Juice of half a lemon

6 Country Range Gelatine Leaves, soaked in water to soften

250g smoked salmon, very thinly sliced

300g fresh salmon, cut into strips and rolled in cling film, forming cylinders

1 dsp finely chopped parsley

splash of olive oil

Country Range Cling Film

Country Range Balsamic Vinegar



  1. Lightly brush the terrine mould with olive oil. Line with cling film and chill for 20 minutes.
  2. Place the smoked salmon into the chilled mould overlapping slightly and lining evenly. Leave to chill for 20 minutes.
  3. Steam for the fresh salmon for 6-7 minutes and allow to cool.
  4. Place the mayonnaise in a bowl, add the lemon juice and parsley, season and mix well. Add the gelatine and mix thoroughly.
  5. Remove the terrine, place some mayonnaise in the bottom followed by two pieces of salmon - chill quickly for 10 minutes. Then add the remaining salmon and mayonnaise. Place back in the fridge for 24 hours.
  6. Turn out when completely chilled and, using a sharp knife, slice. Dress on a plate with a little oil and balsamic, and freshly cut lemon.
  7. To garnish, mix finely shredded celeriac with four tablespoons of Country Range Mayonnaise, Country Range Coarse Grain Mustard and a teaspoon of Country Range Horseradish Sauce. Mix well together with seasoning and serve.
  • 30 mins approx.
  • 4
  • Main
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4 dessertspoons Country Range Sauce for Chilli Con Carne
4 x 175g chicken breasts, skin on
100g lentils
1 clove garlic
1 shallot, finely choppedsplash of olive oil
salt and pepper to taste


  1. Place a splash of olive oil into a hot pan.
  2. Place the chicken breast in and seal until golden brown, turning all the time until the skin is crispy and sealed evenly.
  3. Soak and cook the lentils until soft. Drain well and leave to one side.
  4. Place a splash of olive oil into a pan and gently cook the shallot and garlic until soft. Add the lentils and Country Range Sauce for Chilli Con Carne and simmer for about 5 minutes. Whisk in the butter until all the flavours are brought together.
  5. Season and serve with seasonal vegetables and the roasted chicken breast. Serve immediately.
  • 45 mins
  • 2
  • Main
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2 x 200g chicken breasts
75g Country Range Lentils, soaked and then braised
1ltr Country Range Chicken Bouillon (made up)
splash of olive oil
Spiced Rub
1 pinch Country Range Celery Salt
1 pinch Country Range Curry Powder
1 pinch Country Range Ground Ginger
1 pinch Country Range Garam Masala
salt and pepper to taste
splash of olive oil


  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. To make the rub, simply mix all of the rub ingredients together.
  3. Lightly brush the chicken breast with olive oil. Spread the rub over the oiled side of the chicken and leave to one side.
  4. Heat the stock then reduce down until slightly thicker, add the lentils and simmer. Season to taste and leave to keep warm.
  5. Place a splash of olive oil into a pan andwhen hot, add the chicken breast. Seal until golden brown then place into the oven for 10-14 minutes.
  6. Spoon the lentils into a bowl, cut the chicken in half and place on top. Serve with a vegetable of your choice.
  • 4 hrs 30 mins
  • 4
  • Main
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2ltrs Country Range Vegetable Bouillon (made up)
500g ham shank
1 small leek, blanched and refreshed in cold water
2 small carrots, peeled and cut into large batons, blanched and refreshed in cold water
1 tbsp Country Range Whole Black Mustard Seed
salt and pepper to taste
4 tsp Country Range English Mustard
8 tsp Country Range White Wine Vinegar
75g caster sugar
30g Country Range Gherkins, finely chopped
2 tsp Country Range Whole Black Mustard Seed
1 onion, peeled and finely chopped
75g raw cauliflower pieces
splash of olive oil


  1. Using the green part of the blanched leek, line a mould.
  2. Place the ham into the stock and braise for four hours until the meat falls away from the bone.
  3. Remove the ham from the stock and flake the meat into a bowl. Add the mustard seeds and check the seasoning.
  4. Place the ham and mustard seed mixture into the leek-lined mould. Press down then add the carrots and leek randomly on top of the ham. Repeat the layers, pressing down firmly each time.
  5. Cover the mould with cling film and place in the fridge with weights on top. Leave to chill for 24 hours.
  6. For the piccalilli, place a splash of olive oil into a pan and cook the onion until soft. Add the cauliflower and the rest of the ingredients. Heat and cook until the vegetables are soft but leaving the cauliflower with a slight bite.
  7. Using a sharp knife, slice the ham terrine and serve with the piccalilli. Garnish with watercress.
  • 3 hrs
  • 15
  • Dessert
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Roly Poly
450g Country Range Self Raising Flour
2 tsp Country Range Baking Powder
300g Country Range Cooking Salt
150g caster sugar
Damson Jam
200g damsons
1 lemon (juice only)
400g jam sugar
Damson Parfait
6 egg whites
250g sugar
200ml Country Range Whipping Cream
200g damsons
100ml water
Crème Anglaise
6 egg yolks
50g sugar
520ml Country Range Whipping Cream
2 Country Range Vanilla Pods


  1. For the roly poly, mix all the ingredients together to form a dough. Let the pastry rest for 1 hour then roll out to about the thickness of a £1 coin.
  2. For the jam, put all the jam ingredients into a sterilised jam pan and slowly bring to the boil. Simmer for 10 minutes then remove from the heat and allow to cool. Once cooled, spread the jam onto the pastry and roll up.
  3. Put the roly poly into a tin 20cm x 20cm and steam for 3 hours.
  4. For the parfait, boil the damsons in water until soft, then blend into a purée.
  5. Whip the egg whites, adding the sugar to form a meringue. Fold in the cream and damson purée then freeze for 2 hours before serving.
  6. For the crème anglaise, mix the egg yolks and sugar in a bowl. Heat the cream and vanilla pods slowly over a low heat then pour over the yolks. Return to the pan and cook on a low heat for 2 minutes until thick.
  7. Pour into a bowl with a slice of the roly poly.
  • 30 mins
  • 04-Jun
  • Dessert
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100g Country Range Tapioca
1 pt milk
100ml Country Range Whipping Cream, whipped
Rhubarb Compote
2 sticks rhubarb
Toffee Pumpkin Seeds
500g pumpkin seeds
50g caster sugar
5g Country Range Butter


  1. Add the tapioca and milk to a pan and bring to the boil. Reduce the heat and simmer for about 20 minutes until nearly all the milk is absorbed, then fold in the whipped cream.
  2. For the compote, chop the rhubarb into small pieces, place in a pan with the sugar and simmer until the rhubarb is cooked.
  3. For the toffee pumpkin seeds, lightly toast the seeds then pour onto silicone paper. Heat the sugar in a pan to make a light caramel, add the butter then pour over the toasted seeds. Allow to cool.
  4. Serve the tapioca topped with the rhubarb compote and toffee pumpkin seeds.
  • 50 mins
  • 4
  • Dessert
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85g Country Range Round Grain Pudding Rice
600ml milk
1 Country Range Vanilla Pod
75g sugar
2 ½ Country Range Gelatine Leaves
150ml Country Range Whipping Cream, whipped
Orange Soup
2 oranges, peeled and segmented
200ml Country Range Orange Juice
1 Country Range Vanilla Pod
1 Country Range Cinnamon Stick


  1. Place the rice, milk, vanilla pod and sugar into a pan and boil until the rice becomes soft (approx. 40 minutes).
  2. Soak and drain the gelatine leaves, then add to the mixture. Allow to cool.
  3. Once cool, fold in the whipped cream then pour into moulds. Leave to stand for 2 hours before serving.
  4. For the orange soup, place the orange juice, vanilla pod and cinnamon stick into a pan. Heat and reduce to approx. 100ml of liquid. Remove from the heat and add the orange segments. Serve with the rice pudding mousse.
  • 40 mins
  • 4
  • Dessert
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Sticky Toffee Pudding
80g Country Range Butter
180g Country Range Dates
3 tsp Country Range Coffee Granules
150ml hot water
½ cap vanilla essence
150g dark brown sugar
2 eggs
180g Country Range Self Raising Flour
8g Country Range Bicarbonate of Soda
Toffee Sauce
400g sugar
200g Country Range Butter
1 pt Country Range Whipping Cream
1 Country Range Vanilla Pod
Toffee Mousse
2 ½ Country Range Gelatine Leaves
400g sugar
200ml Country Range Whipping Cream
500ml Country Range Whipping Cream, whipped
Coffee Snap
250g sugar
25g Country Range Hazelnuts
1 tsp coffee beans, crushed.


  1. For the toffee mousse, heat the sugar in a pan to make a light caramel. Add 200ml of cream then remove from the heat. Add the gelatine leaves then allow to cool. Once cool, fold in the whipped cream and pour into moulds. Leave to set for 12 hours before serving.
  2. For the pudding, pre-heat the oven to 150°C/300°F/Gas Mark 2. Soak the dates in the hot water, coffee granules, vanilla essence and brown sugar for 1 hour then blend into a smooth purée.
  3. Beat the eggs and butter together for 10 minutes to create a smooth paste, then add the flour, bicarbonate of soda and date purée. Beat for a further 5 minutes then pour into a tin 20cm x 20cm (1/2 inch deep) and back for 30 minutes.
  4. For the toffee sauce, heat the sugar in a pan to make a light caramel. Add the butter, cream and vanilla pod and bring to the boil. Pass through a sieve to create a smooth sauce and pour over the pudding.
  5. For the coffee snap, heat the sugar in a pan to make a light caramel. Remove from the heat and add the crushed coffee beans. Pour onto silicone paper and allow to cool.
  6. Once the caramel has cooled, blend the hazelnuts to a fine dust and then sieve onto the caramel. Bake for 4 minutes at 150°C/300°F/Gas Mark 2 until it resembles a sheet. Leave to cool then wrap around the toffee mousse and serve with the pudding.