Ingredients

800g Heinz No Added Sugar Beanz
1tbsp vegetable oil
300g onion, finely chopped
5g garlic, crushed
1tsp each of chilli powder, ground cumin and ground coriander
30g jarred green
jalapeño peppers, drained and chopped
400g tinned sweetcorn drained
300g tinned kidney beans
50g spring onions, chopped

CHEESE SAUCE
75g butter
75g plain flour
600ml milk, warmed
80g grated
cheddar cheese

SEASONING
4 flour tortillas

GARNISH
Chopped coriander

Method

1. Preheat oven to 180oC
2. Heat the oil in a large pan and sauté the onion for 3 minutes until starting to soften. Add the garlic and the spices and fry for a further minute, stirring constantly.
3. Stir in the beans, jalapeños, sweetcorn and spring onions and cook gently for 5 minutes to heat through.
4. For the cheese sauce, melt the butter in a pan then beat in the flour and cook for 30 seconds, stirring. Gradually whisk in the milk, stirring all the time until the sauce thickens. Add 30g of the grated cheese and season.
5. To assemble the lasagne, place a third of the bean mixture in the base of the dish, followed by a layer of tortillas, cut to fit the tin, top with a thin layer of cheese sauce then repeat the layers, finishing with a layer of cheese sauce.
6. . Sprinkle the remaining cheese over the top and bake in the oven for 25-30 minutes or until golden brown and core temperature is reached.

Ingredients

300g Heinz No Added Sugar Beanz
1tbsp vegetable oil
250g red onions, sliced
400g mixed red and yellow peppers, sliced
50ml Heinz Sweet Chilli Sauce
500g cooked shredded chicken
10 flour tortillas

Method

1. Heat the oil in a pan and fry the onions and peppers for 7-8 minutes until soft and starting to caramelise.
2. Add the Heinz Sweet Chilli Sauce, cooked chicken and Beanz to the pan and heat through until core temperature is reached.
3. Heat a large frying pan (the same size as the tortilla) and lay a tortilla in the pan. Place 1/10 of the Beanz and chicken mixture over half of the tortilla
4. Fold over the unfilled side of tortilla to cover the chicken and Beanz mixture to make a half circle. Fry on both sides until the tortilla is crispy and golden brown. Repeat with remaining tortillas.
5. . Serve wrapped in deli paper.

Ingredients

1kg Heinz No Added Sugar Beanz
800g sweet potatoes peeled and cut into 5cm wedges
2tbsp vegetable oil
2tsp smoked paprika
300g onion, diced
2 tsp chilli powder
1 tsp each of ground cumin and ground coriander
400g tinned kidney beans, drained
2 tbsp vegetables oil
50g grated cheese – optional
50g spring onions, sliced diagonally

Method

1. Preheat the oven to 200oC.
2. Toss the sweet potato wedges in 1tbsp of the oil and place onto a baking tray. Sprinkle with the smoked paprika and roast in the oven for 25-30 minutes until golden brown.
3. In a large pan, heat the oil and fry the onion for 3-4 minutes until beginning to soften.
4. Stir in the spices and cook for a further minute.
5. Add the Heinz Beanz and kidney beans and heat gently.
6. Divide the spiced beans between the pots, add 3 sweet potato wedges to each pot.
7. Sprinkle with grated cheese (optional) and spring onions.

Ingredients

600g Heinz No Added Sugar Beanz
2tbsp HP Sauce
10 flour tortillas
25g butter
15 eggs, beaten

Seasoning
200g cheese, grated

Method

1. Stir the HP Sauce into the Heinz Beanz and heat gently.
2. Place the tortillas in the warming cupboard.
3. Melt the butter in a large shallow pan. Add the beaten eggs and cook on a gentle heat, stirring constantly until the eggs are soft, scrambled and just cooked. Season. Remove from the heat and keep warm.
4. To assemble the tortillas, divide the Beanz, eggs and cheese between the tortillas and fold up by pulling both ends in towards the middle and roll the burrito end to end, ensuring the sides are tucked in whilst rolling to prevent the filling from falling out.
5. Wrap in deli paper and serve warm as a ‘grab and go’ breakfast.

Ingredients

1kg Heinz No Added Sugar Beanz
500g potatoes, peeled and cut into 2cm dice
2 tbsp vegetable oil
1 tsp smoked paprika
10 vegetarian sausages
200g red pepper, diced
4 tbsp brown sauce
GARNISH
Chopped parsley

Method

1. Preheat the oven to 180oC.
2. Place the potatoes onto a baking tray and toss with 1 tbsp of the oil and smoked paprika. Roast for 20 - 25 minutes or until the potatoes are crispy and golden brown.
3. . Halfway through the cooking time place the vegetarian sausages onto a baking tray with the diced peppers and brush with remaining oil. Cook for 12-15 minutes or until the vegetarian sausages reach core temperature and the peppers are soft. Remove from the oven and slice the vegetarian sausages into 5 pieces.
4. Meanwhile in a large pan gently heat the Heinz Beanz and stir in the brown sauce
5. Once cooked add the potatoes, sliced vegetarian sausages and peppers to the pan and stir gently to combine and heat through.
6. To serve, divide the bean mixture between 10 take away tubs and garnish with a little chopped parsley.

Ingredients

Clotted Cream Custard
190g clotted cream
190g double cream
30g caster sugar
3 egg yolks
1.5 gelatine leaves
Strawberry Panna Cotta
75g double cream
75g milk
200g strawberry purée
15g caster sugar
2 gelatine leaves
Strawberry Garnish
12 sweet eve strawberries
1 lemon
30g caster sugar
3 mint sprigs
8 strawberry flowers
Strawberry Wafer
1 egg white
40g icing sugar
25g plain flour
25g unsalted butter
2g strawberry powder

Method

1. Warm both custard creams together gently on stove and bloom gelatine. Whisk egg yolks and sugar till well combined, add cream to eggs and cook till thickened, add gelatine, pass and set in mould.
2. Warm panna cotta cream, milk and sugar. Bloom gelatine & dissolve in mixture. Add strawberry purée and mix till well combined. Cool and set on top of previous custard layer.
3. Melt wafer butter and add all other ingredients, mix till well combined, chill to set.
4. Julienne lemon zest, blanch and refresh. Juice lemon add caster sugar and zest, warm to make a light syrup. Remove from heat and add 4 mint leaves. Reserve and leave to cool.
5. Using a round template, bake wafer till golden, use round cutter to neaten, set aside
6. Cut strawberries and lightly dress with lemon and mint syrup.
7. De-mould strawberry split, place cut strawberry and dried strawberry on top. Dust wafer with powder and garnish mousse.
8. Dress plate with marinated strawberries, julienne lemon zest and picked mint leaves, send.

Ingredients

• 320g goats’ cheese, sliced into four rounds
• 50g plain flour
• 2 large free-range eggs, beaten
• 4tbsp runny orange blossom honey
• Extra virgin olive oil, for frying
• Sea salt

Method

1. Pour enough olive oil into a frying pan so that it comes 1cm up the sides of the pan. Heat the pan until the oil starts to shimmer.
2. Pat the cheese rounds in flour on both sides so that they are well covered, then dunk them in the egg mixture. Pop them into the frying pan two at a time and fry over a high heat for 1 minute – turning over the cheese halfway through – until a golden-brown crust forms. If the cheese is completely covered by the oil, the rounds will only need to cook for 30 seconds. Place the cheese on kitchen paper.
3. Arrange the cheese rounds on a flat plate and drizzle over the honey in a zig-zag pattern.

Ingredients

Chicken Marinade
• 800g Country Range Chicken Breast Fillets
• 2tsp Country Range Ground Cumin
• 2tsp Country Range Ground Curry Powder
• 1tsp Country Range Ground Smoked Paprika
• 1tsp Country Range Ground Turmeric
• 1tsp Country Range Ground Red Chilli Powder
• 1tsp Country Range Ground Coriander
• 1 large onion, diced
• 2tsp sugar
• 1tsp salt

Satay Sauce
• 400g Country Range Coconut Milk
• 2 onions, diced
• 3 minced garlic cloves
• 250ml chicken stock
• 1/2 chopped fresh chilli
• 2tsp ketchup
• 2tsp soy sauce
• 3tbsp peanut butter (good quality)
• Juice & zest of 1 lime

Method

1. Get all ingredients together before you start cooking. Combine the satay marinade ingredients in a small bowl (excluding the chicken & onions).
2. From the bowl, add 3 tablespoons of the satay marinade to the chicken and onions in a bowl and marinate for 30 minutes in the fridge, or preferably overnight.
3. Roughly chop the onions. Zest and then juice the lime.
4. In a non-stick pan over high heat with a glug of oil, add the marinated chicken and cook until browned all over and cooked through. Then place in a bowl for the moment.
5. Turn down the heat a little then add 1 tbsp of oil, followed by chilli, onion and garlic. Sauté until the onion is translucent which will be around 2/3 minutes.
6. Then add the remaining satay marinade and cook for 1 minute
7. It should be starting to stick to the pan. Now add the stock and peanut butter and transfer all the mixture into a food processor. Puree until pretty smooth - some peanut chunks can remain, no drama.
8. Then add back to the pan followed by the ketchup, soy sauce, lime juice and zest, coconut milk, and 100ml water. Stir to combine.
9. Bring to simmer, turn the heat down to medium and simmer for 15 minutes until thickened. If it’s not thickening up, you can whisk in a teaspoon of flour or cornflour until its thick enough.
10. To serve: fluffy basmati rice, cabbage slaw, pink pickled onions, extra peanuts, fresh chillies, chopped coriander and a wedge of lime.

Ingredients

60g chips
3 scoops vanilla ice cream
2g salt
20g whipped cream
40g salted caramel
10g chocolate coated popping candy

Method

1. Fry THE DUKES according to the instructions, drain and season with salt. To assemble, place a scoop of ice cream into a serving cup.
2. Drizzle over some salted caramel sauce, place a few DUKES on top and sprinkle with popping candy. Repeat three times then top with whipped cream and more popping candy

Ingredients

20g Chips
2g spice mix
20g cheddar
15g jerk sauce
15g pineapple mayo
2g spring onion
2g coriander
Spice mix:
30g salt
20g all spice ground
5g dried thyme
Pineapple Mayo:
200g pineapple juice
250g mayo

Method

1. Make the pineapple mayonnaise by reducing the pineapple juice by half and blending into the mayonnaise.
2. Set aside until required. Make the spice mix by blending all the ingredients together. Set aside until required.
3. ry THE DUKES according to instructions. To assemble, toss THE DUKES in the spice mix until well coated and place into a serving dish.
4. Top with the Cheddar and place into a hot oven for three minutes until the cheese has begun to melt. Drizzle with the jerk sauce and pineapple mayonnaise, and finish with a sprinkle of spring onions and fresh coriander before serving.

Ingredients

120g chips
1 8” Yorkshire pudding wrap
2 slices of roast beef
30g of gravy
40g cauliflower cheese
30g stuffing

Method

1. Warm the Yorkshire pudding in the oven for 30 seconds or until it’s pliable. Fry THE DUKES according to the instructions.
2. To assemble, place the wrap on a plate. Top with the slices of beef, gravy and cauliflower cheese. Add the stuffing to one half of the pudding and THE DUKES to the other half.
3. Roll the pudding to wrap like a burrito and serve.

Ingredients

120g Chips
75g Chicken strips (3 pieces)
75g Katsu sauce
10g Pickled ginger
2g black sesame seeds
2g spring onion
2g coriander
2g salt

Method

1. Fry THE DUKES according to the instructions, drain, season with salt and place on a serving plate. While THE DUKES are cooking, stir fry the chicken strips in a hot pan with a little oil. Once cooked, add the katsu sauce until each piece is coated well. Cut each strip in half and place on top of THE DUKES. Sprinkle with sesame seeds, spring onion and picked coriander and serve with the pickled ginger on the side

Ingredients

120g Chips
3g spice mix
40g hummus
2g sumac
50g tomato
20g tahini
3g coriander

For the Spice Blend:
10g ground cumin
10g ground coriander
5g cinnamon
10g salt

Method

1. ombine the spices to make the spice blend and set aside until needed, saving the remainder for another time. Fry THE DUKES according to the instructions. To serve, ‘smear’ the hummus onto a serving plate, add the tomatoes and the fresh coriander. Toss THE DUKES in the spice blend to coat well, add to the plate and finish with a drizzle of tahini and a sprinkle of sumac

Ingredients

120g Chips
200g cottage pie filling
20g smoked cheddar

Method

1. Place the cottage pie filling into an ovenproof serving dish. Fry THE DUKES according to instructions, drain and place on top of the pie filling. Top with the Cheddar and bake in the oven for 10 minutes until the cheese has melted

Ingredients

1 180g fillet of sea bream
30g black olives
5 cherry tomatoes
30g parsley
40g drained cannellini beans
20g butter
200ml fish stock
200ml olive oil
2g coriander cress
5g mint
2g salt
1g pepper

Method

1. First, make the black olive crumb by dehydrating the olives in an oven at 90°C overnight. Once they are ready, keep them in an airtight container.
2. Place the cherry tomatoes on a tray in a 190°C oven for 8 minutes with a nice sprinkle of salt. Keep an eye on them, you want to make sure you take them out before they burst.
3. Next for the herb oil, blend 200ml oil with parsley, mint and season then pass through a chinois. Keep the mix in a bottle in the fridge until it is ready to use.
4. Place a hot frying pan on heat and add butter. Put the fillet of sea bream skin down and cook until crisp and golden. Turn the fillet over and add the remaining butter. Baste in brown butter then take fish out pan to rest and finish cooking through.
5. Add the cannellini beans to the pan along with the fish stock and reduce down. Emulsify with left over butter.
6. Add your tomatoes crushing some of them and just stirring the rest through. Add some parsley and tip the stew into a bowl to serve. Add the bream to the top, sprinkle with the olive crumb and a nice douse of herb oil. Finish with coriander cress and serve.

Ingredients

Pastry Case
• 25g Country Range Oat Flakes
• 25g Country Range Coconut (Dried)
• 75g Country Range Cheesecake Crumb Base
• 2 tbsp coconut sugar
• 25g coconut oil

Filling
• 2 x 400ml Country Range Coconut Milk (Solid)
• 2 x 400ml Country Range Coconut Milk (liquid)
• 1 tbsp Country Range Cornflour
• 2 tbsp Country Range Maple & Agave syrup
• 4 whole passion fruits
• 3 bananas

Method

1. To make the base, toast the oats in a dry pan or in the oven until golden and place into a bowl. Add the cheesecake base, coconut sugar and melted coconut oil to the toasted coconut and mix together.
2. Press the mix into a fluted tart mold.
3. Place the coconut milk tins in the fridge for 10 mins. Open the 2 tins and separate the solids from the liquid.
4. Mix the corn flour with a little water to form a thick liquid and whisk into the coconut milk in the pan. Over a low heat whisk continuously until it becomes thick. Add the maple syrup and chill in the fridge
5. Once cold whisk the mix until it has the consistency of a soft gel
6. In a separate bowl whisk the coconut solid until it looks like whipped cream.
7. Combine the whipped coconut and gel and fill the tart case then chill for 1 hour.
8. Top with slices of banana and passion fruit and serve with a dusting of coconut flakes.

Ingredients

McCain Sweet Potato Fries

Salted Caramel Sauce

Icing Sugar

Ingredients for Salted Caramel Sauce

75g best-quality unsalted butter

50g soft light brown sugar

50g caster sugar

50 golden syrup

125ml double cream

1 teaspoon high quality salt flakes

Method

1. For the Salted Caramel Sauce. Melt the butter, sugars and syrup in a small heavy based pan and let them simmer for 3 minutes, swirling every now and again. Add the cream and half a teaspoon of salt (not table salt!) and swirl again, give a stir with a wooden spoon and taste (go cautiously so that you don’t burn your tongue) to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.
2. For the Sweet Potato Fries. For best results cook from frozen. Ensure the fryer temperature is set to 175C, carefully fill the basket to the halfway point and deep fry for 3 minutes 45 seconds, shaking the basket halfway through the cooking process. Drain the oil from the basket for 10 seconds, decant into serving bowls and top as guided.

Ingredients

24 McCain Wedges

12 slices smoked streaky bacon, halved

175 mL barbecue sauce

2 spring onions, finely chopped

Method

1. Preheat oven to 425˚F (220˚C). Line baking sheet with foil; place lightly greased rack onto baking sheet.
2. Wrap McCain Wedges with bacon slices. Arrange in single layer on rack.
3. Bake for 15 minutes or until bacon is lightly golden. Using 60 mL of the barbecue sauce, brush potato wedges lightly; return to oven.
4. Bake for 10 to 12 minutes or until bacon is crispy and barbecue sauce caramelizes.
5. Garnish with spring onions; serve with remaining barbecue sauce for dipping.