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Servings – 8

Cooking Time – 25 mins

Prep Time – 30 mins


Product name                                           Measure                                       Quantity

Cr plain flour                                                   g                                                       150

Cr free range eggs                                          ea                                                     2

Milk                                                                  ml                                                     200

Salt                                                                    g                                                       5

butter                                                                g                                                       50


Cr sliced ham                                                 slice                                                  6

Cr grated cheddar                                            g                                                       100

Cr bechamel(finished)                                    g                                                       150

Sliced Mushrooms                                          g                                                       100

Cr Veg oil                                                          ml                                                     25



  1. Pre heat the oven to 200oC/ 180oC fan/ gas mark 5
  2. Place your flour and salt into a bowl and make a well in the middle
  3. Whisk in the eggs, 1 at a time
  4. whisk in the milk to form a smooth pancake batter
  5. Melt 1/2 of your butter and whisk into your batter
  6. Heat a small knob of butter to your best non stick pancake pan and add 1 small ladleful of batter until it has a very thin layer on the bottom. Once the batter sets, flippant continue to cook until light golden brown
  7. Repeat until your pancakes are done. You should have about 10
  8. Prepare a quantity of Cr béchamel sauce and keep to 1 side
  9. Slice your mushrooms and gently fry in a little veg oil, remove from the pan and keep to 1 side
  10. To assemble the layered pancakes place 1 pancake in the bottom of a greased spring base cake tin. Add some grated cheese, a little béchamel and a few slices of mushrooms
  11. Repeat the process and add some ham here and there.
  12. Top with the last of the béchamel and grated cheese and bake in the oven at 180 for about 15 mins and make sure the centre is >75oC
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Servings – 2

Cooking Time – 15 mins

Prep Time – 15 mins


Product name                                            Measure                                                      Quantity

Cr salmon portion                                         ea                                                                   2

Cr olive oil                                                       ml                                                                 25

Cr Garlic puree                                               tsp                                                                1/4

Cr oregano                                                       tsp                                                                1/2

Cherry tomatoes                                             ea                                                                  8

Courgette                                                          ea                                                               1/2

Red onion                                                         ea                                                                  1

Cr Olives green                                                ea                                                                10

Lemon juice and zest                                     ea                                                                  1

Salt and pepper to taste

Whipped feta

Feta                                                                   g                                                                   25

Cr greek yoghurt                                             g                                                                   50

Lemon juice and zest                                    ea                                                                    1



  1. Pre heat the oven to 200oC/ 180oC fan/ gas mark 5
  2. Prepare the vegetables and toss in a little oil, garlic and lemon juice
  3. Brush a little oil on the bottom of an oven proof serving dish
  4. Add a few of your prepped vegetables and your two salmon portions
  5. Drizzle a little more oil and sprinkle with oregano and a little seasoning
  6. Bake in the oven for 8/10 mins until the salmon and vegetables are cooked
  7. Crumble a little feta and finish with lemon zest and a squeeze of lemon juice and serve with the whipped feta and any left over roasted vegetables
  8. To make the whipped feta – blend the feta, lemon juice and zest and the greek yoghurt. Nice and simple!
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Product name                                         Measure                    Quantity

Gluten free plain flour                                 g                                300

Cr cooking and baking fat                           g                               150

Caster sugar                                                    g                               60

Water                                                              tbsp                            2

Cr frozen summer berries                              g                             120

Caster sugar                                                    g                               30

Icing sugar                                                       g                               5

Flaked almonds                                              g                               30

Almond milk                                                   ml                            200

Caster sugar                                                    g                               30

Vanilla pod                                                     ea                               1


Vanilla essence                                               tsp                             1

Cornflour                                                        tbsp                            1

Water                                                              tbsp                             1


  1. Add your diced vegan baking fat to your gluten free flour and caster and rub to a crumb
  2. Remove half and place that on a baking tray and bake that in the oven at 150oC for 5 mins, give it a stir and bake for a further 5 mins. Add the flaked almonds and bake for a further 3 mins
  3. With the remaining raw pastry mix add 2 tbsp of cold water and bring the pastry together. Press small amounts into your individual tart cases and smooth out so it looks neat. Line with cling film or tin foil and place in the fridge for 10 mins
  4. Defrost your berries and add your sugar. Keep the juices as they make a great sauce
  5. Remove the unbaked tart cases from the fridge and fill with rice.
  6. Bake them in the oven at 150oC for 15 mins. Remove the clingfilm and rice and cook for a further 10 minutes
  7. To assemble the tarts – fill the tart case with the berry mix and top with the almond crumble. Bake in the oven for 10 mins until the filling is hot
  8. Serve with vanilla sauce and a dust of icing sugar
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JAZZ Peanut Butter Stuffed Apples

Serves 1-2

2 JAZZ™ Apples, cut in half
4 tsp of your favourite nut butter
(I used peanut)
A handful of nuts of your choice
– chopped (I used almonds)
50g melted dark chocolate

1. Preheat oven to 180C.

  1. Cut the JAZZ™ Apples in half and carefully scoop out the core using a teaspoon or melon baller.
  2. Place apple halves onto a baking dish and bake for 15 mins.
  3. Remove apples and layer a teaspoon of nut butter on each half and bake for another 4 mins.
  4. Take out and decorate with melted chocolate and chopped nuts for crunch.



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Salt Baked Beetroot with Tabouleh and Yellow Pepper Sauce

Salt Bake 

300g of Country Range plain flour

250g of Country Range salt

300ml of cold water

1 beetroot

Filo pastry – 2 strips

  • Mix the flour, salt and water together to make a thick paste and wrap around a peeled beetroot and bake at 200c for 1 hour.
  • Once cooked, crack open the hard salt crust and remove the beetroot
  • Wrap in the filo pastry and put back in the oven for 10 mins


Bulgar wheat

1/2 cucumber

2 large tomatoes

1/4 onion

A bunch of mint and parsley

Splash of Country Range olive oil

  • Cover the Bulgar wheat with boiling water (just over the top) and leave until the water has absorbed.
  • Finely slice the tomatoes and cucumbers before adding them to a sieve with some salt on top to draw the water out.
  • Blend the mint, parsley and onion with olive oil until smooth.
  • Mix the Bulgar wheat, tomatoes, cucumber and herb paste together

 Yellow Pepper Sauce

2 yellow peppers

2 tbsp of Country Range turmeric

1 glass white wine

1 tbsp minced garlic

Cracked Country Range black pepper

Country Range olive oil for cooking

  • Chop the yellow peppers into small cubes and cook on high with a little bit of olive oil.
  • Once browned add the garlic, pepper and turmeric for 1 minute
  • Then add the white wine. Once the wine has reduced by two thirds, blend until smooth.
  • Serve the dish with a small salad of fresh leaves and a beef tomato.
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Sumptuous, moist and magical, this Sticky Toffee Pudding recipe is the ideal indulgent delight for summer.

The recipe was created by talented entrepreneur Anthony Banks, Owner/Chef of The Ribble Valley Group, which was set up in 2013.

Catering for a wide range of events from small bespoke dinner parties to weddings with 250-plus guests in Lancashire and the wider north west, the company has also recently launched a wholesale sandwich business and a coffeeshop –
Kingsway Coffee.

“When it comes to an indulgent, classically northern dessert that never fails to win the hearts and stomachs of our guests, Sticky Toffee Pudding rules. This is my special version, which I spent a lot of time perfecting and it’s our most popular dessert by far. I use the Country Range staple ingredients such as the chopped dates, eggs and flour which are of fantastic quality and then my secret ingredient is golden syrup. You will be amazed at the difference this makes in providing that moist, sticky sweet goodness to the final dish.”



1 & 1/2 lbs Country Range chopped dates

2 pints water

1 lb dark Brown Sugar

1/2 lb golden Syrup

2 lbs Country Range self raising flour

4 tsp Country Range bicarbonate of soda

4 tsp Country Range baking powder

8 Country Range Free Range eggs

1 lb Country Range salted Butter

Toffee sauce

1.1 lb dark brown sugar

1.1 lb Country Range salted butter diced and kept cool

1 litre of double cream


  1. Place the dates in a pan with the water and bicarbonate of soda, bring to the boil and simmer for 5 minutes until they have started to break down. Remove from heat and leave to one side to cool slightly.
  2. Cream the eggs, sugar and golden syrup until turning slightly white then add the butter and mix.
  3. Add the warm dates into your egg mixture, constantly mixing.
  4. Now add your flour and baking powder into your date mixture.
  5. Line a 1/1 gastro tray with butter and caster sugar and pour the mix into the tray.
  6. Bake in the oven with 30% steam on 180°C for 30-40 minutes or until a clean knife comes from the mixture when tested.
  7. While the pudding is cooking, place the double cream in a pan and bring to the boil.
  8. Once the double cream comes to the boil, add the dark brown sugar and mix constantly.
  9. When the cream and sugar are nicely combined and starting to heat again, just before they boil add the butter, remove from the heat and whisk until combined.
  10. When the pudding is cooked, remove it from the oven and insert a knife into the sticky toffee pudding, making lots of small piercings all over it and cover with the toffee sauce, then set aside to cool.
  11. Portion either later that day or the next day and serve warm with a generous portion of Country Range dairy vanilla ice cream.
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 4 Doughballs

4 Country Range large egg yolks, beaten

12 whole basil leaves

360g low moisture Mozzarella cut into 10mm cubes

100g Scamorza cheese grated

6 slices of smoked pancetta cut in half (making 12 halves)

Olive oil

4 tbsp grated parmesan cheese

Country Range Black pepper

A few extra basil leaves for decoration



 Use the doughballs to make 4 x 10 inch pizza bases.

  1. Whilst you are doing that, preheat your grill on high and heat up over the highest possible heat until it is extremely hot.
  2. When the dough bases are ready put 1 into the frying pan, still on the heat, and then, avoiding the crust, drizzle approximately ¼ of the yolk in a spiral around the middle of the pizza base, then add 3 basil leaves, 90g of mozzarella, 25g of the scamorza and 3 of the half slices of pancetta. Then place a nice swirl of olive oil on top. You don’t want to hang around when doing this.
  3. Once the base has browned in approx 1-2 minutes (you will need to lift the side of the pizza up to see underneath with a spatula) take the frying pan off the heat and put it on the highest shelf under the grill.
  4. Once the crust is browned a little (approx 1-2 minutes again) take it out and put it straight on a plate or a board, then sprinkle 1 tbsp parmesan, a good grind of black pepper and a few of the other basil leaves.
  5. You can then start on the next but we recommend that you start eating straight away.
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1.2kg or 2ltr quality canned chopped tomatoes

150g fresh cherry tomatoes, cut in half

8 aubergines, ends trimmed

Extra virgin olive oil

250g dried breadcrumbs

A handful of basil, leaves picked

4 x 120g burrata, drained

250g Parmesan cheese, grated

Sea salt and freshly ground black pepper


  1. Put the canned and fresh tomatoes into a saucepan and simmer over a medium heat to slowly reduce by half. Reserve.
  2. Cut the aubergines lengthways into slices about 2cm thick.
  3. Heat a large, heavy-based frying pan over a medium heat. Pour in some olive oil and, when hot, gently fry the aubergines slices, in batches, until tender and golden brown on both sides. You will need to add extra oil as you go as the aubergines soak it up quite quickly. When the slices are fried, season well and drain on kitchen paper.
  4. Preheat the oven to 200°C/180°C fan/Gas Mark 6.
  5. Rub the inside of an ovenproof dish (I use a terracotta or a metal dish for a rustic look) with olive oil. Make a layer of aubergine slices on the bottom, then sprinkle with breadcrumbs and a few basil leaves followed by a ladleful of tomato sauce, a burrata ripped into pieces and a handful of Parmesan. Ensure everything is evenly spread, then continue layering this way, finishing with a layer of aubergine. Reserve some breadcrumbs, Parmesan and basil.
  6. Bake for 40 minutes or until the parmigiana is bubbling away and the aubergines on top have begun to crisp.
  7. Remove from the oven to rest for 20 minutes, then sprinkle with the reserved breadcrumbs and Parmesan, and finish under a hot grill for 5 minutes. Scatter the remaining basil leaves on top before serving.
  • Preparation Time – 15 minutes (Set Overnight)
  • Serves – 10
  • Breakfast
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  • 500g Whole Rolled Oats
  • 50g Chia Seeds
  • 1.75l Oat Milk
  • 640g Philadelphia Light
  • 1 1/2 tbsp Vanilla Essence
  • 50ml Lemon Juice
  • 50ml Honey
  • 250g Strawberries, Diced


  1. Starting with the dry and moving to the wet, add all the ingredients to a resealable jar.
  2. Close the lid and shake vigorously to blend. This should take approximately 3-5 minutes.
  3. Refrigerate for a minimum of 4 hours, ideally overnight. Shake well before serving. Option to add a few strawberries on top to garnish.
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4 tablespoons cooking oil

400g minced pork

1 aubergine, cut into 5cm batons

about 150ml water

1 teaspoon cornflour, mixed with

a little water to make a slurry

1 teaspoon white wine vinegar

½ teaspoon toasted sesame oil

For the sauce

3 tablespoons chicken stock (see separate recipe)

1 teaspoon miso paste

2 garlic cloves, finely chopped

¼ fresh red chilli, finely sliced (add more if preferred)

10 sprigs of coriander, leaves picked and stalks finely chopped

caster sugar



By Elizabeth Haigh, Leading Lights


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Dill Cured Mackerel

4 Country Range Juniper Berries

4 mackerel fillets 

½ bunch dill 

50g caster sugar 

50g rock salt 

Lemon peel of ½ lemon 


Dill Oil

700ml Country Range Vegetable Oil

2 bunches of dill 


Pickled Pearl Onions

2 Country Range Juniper Berries, crushed

40ml Country Range White Wine Vinegar

200g pearl onions 

15g sugar

15g dill

5 kombu (kelp)


Dill Aioli

3 Country Range Medium Free Range Egg, yolks 

2tsp Country Range Dijon Mustard

1tbsp Country Range Garlic Purée

500ml dill oil 

1tsp table salt 


• Mix all the ingredients together in a bowl except the oil 

• Slowly pour the oil in whilst mixing until it emulsifies to a mayo consistency  


To Serve

Country Range Sesame Seeds, toasted

Chargrilled cucumber

Oyster leaves

Fresh bread


Dill Cured Mackerel, Chargrilled Cucumber, Pickled Pearl Onions, Dill Aioli & Sesame Seed

By Ben Tish


  1. For the mackerel – blitz all ingredients together and cover the mackerel. Leave for 2 hours, wash off and pay dry.
  2. For the dill oil – warm the oil with two bunches of dill to 50℃. Blitz and strain the mixture before covering the mackerel fillets with 200ml of the oil and leave until ready to serve.
  3. For the chargrilled cucumber – cut the cucumber in to 4 pieces, evenly trim the edges then lightly salt and leave for 15 minutes. Chargrill evenly for 30 seconds on each side then refrigerate until required.
  4. For the pickled pearl onions – pickle the pearl onions in a mixture created from the rest of the ingredients for 3 hours.
  5. For the dill aioli – mix all of your ingredients together in a bowl except the oil. Slowly pour the oil into the bowl, continuously mixing until it emulsifies into a mayo consistency
  6. To serve: Take the chargrilled cucumber out of the fridge, bring back to room temperature and then add to the plate. Top with the pickled pearl onions. Add your marinated mackerel fillet to the side. Add a generous amount of the Dill Aioli to the plate and dress with oyster leaves and toasted sesame teams. Serve with fresh bread.




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30ml MONIN Dark Chocolate Sauce

120ml Semi Skimmed Milk

3 Scoops Chocolate Ice Cream





  1. Pour MONIN Dark Chocolate Sauce into a blender jug. Add in the semi skimmed milk and chocolate ice cream. Blend on high for 25 seconds. Pour into vessel. Garnish with Whipped Cream and MONIN Dark Chocolate Sauce
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15ml Le Fruit de MONIN Peach

120ml Sparkling Wine




  1. Pour Le Fruit de MONIN Peach into a highball glass. Pour over sparkling wine. Fill with ice. Gently stir to combine ingredients. Garnish with a peach slice and a rosemary sprig
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15ml MONIN Passion Fruit Syrup

75ml White Wine

50ml Soda Water





  1. Pour MONIN Passion Fruit Syrup into a glass. Pour in Wine and Soda water. Fill with ice. Stir gently to combine ingredients. Garnish with Mint Sprig and ½ Passion fruit.        
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15ml MONIN Salted Caramel Syrup

Double Espresso

120ml Semi Skimmed Milk





  1. Fill glass with ice. Pour in MONIN Salted Caramel syrup. Pour in Semi Skimmed milk. Extract espresso and pour into glass.
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15ml MONIN Caramel Syrup

1 Double Espresso

180ml Steamed Oat Milk





  1. Pour MONIN Caramel Syrup into cup. Extract Espresso into cup. Steam Oat Milk and pour over syrup and coffee. Serve.
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30ml Le Fruit de MONIN Strawberry

120ml Semi Skimmed Milk

3 Scoops Vanilla Ice Cream


  1. Pour Le Fruit de MONIN Strawberry into a blender jug. Add in the milk and ice cream and blend on high for 25 seconds. Pour into a glass. Garnish with Whipped cream and drizzled MONIN Le Fruit de Strawberry.
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20ml MONIN Pink Grapefruit Syrup

150ml Sparkling Water