Ingredients

For the salmon roulade

3 x 4kg whole Scottish organic salmon

600g banana shallots (net weight!)

21g curry powder

150g unsalted butter

½ teaspoon cayenne pepper

seasoning

450g (3 pairs) arbroath smokies

225g (approx 2 fillets) finnan haddock fillets

450g reserved belly of salmon

80g (2pkts) chopped dill

60g (2pkts) chopped chives

100g chopped spring onions – finely chopped

lemon juice to taste

butter for greasing

For the granary and beer crisps

200g granary flour

1 teaspoon malt extract

pinch sea salt

approximately 50mls beer (to make a stiff pasta like dough)

seasoning – 25g curry powder, 25g cayenne and 150g salt

For the fish stock

2 bulbs fennel

3 onions

1 head celery

3 small leeks

3 bay leaves

1 ½ bottles dry white wine

1500g unsalted butter

½ packet thyme

6 litres cold water

3kg chopped flat fish bones – preferably halibut

For the fish sauce

500g banana shallots

1½ teaspoons fennel seeds

2 bulbs fennel

3 star anise

550 mls Noily Prat

1 bottle Sauternes

1.5 litres double cream

125 mls crème fraiche

250g butter

For the spinach mousse

2kg 200g spinach – picked washed and de-veined

4 cloves garlic – peeled and finely sliced

1 litre whipping cream

200g unsalted butter

12 large eggs

4 teaspoons salt

freshly ground white pepper

grated nutmeg

250g butter – for greasing

For the vegetable garnish

8 bunches large head asparagus (3 piece per portion required – 180 pieces)

1.5kg fresh broad beans in pod or 750g net (5g required per portion net weight)

1kg fresh peas in pod or 450g frozen (8g required per portion net weight)

salt

mill pepper

250g unsalted butter

2 packets chervil – to garnish

For the hollandaise sauce

6 egg yolks

2 teaspoon caster sugar

2 tablespoon white wine vinegar

4 tablespoons fresh lemon juice

350g unsalted butter

10g chopped chervil

Method

1. NB Each side of salmon yields 10-12 portions therefore 3 whole fish required!
2. Scale each of the salmon. Remove the fins. Fillet each salmon and remove the pin bones. Trim the salmon by removing the tail and excess at the top of the fillet. Carefully remove flesh starting 3 cm from the top of the fish then cutting downward. Cut across to the belly and carefully remove. Reserve under refrigeration until required.
3. Chop the shallots finely and sweat in butter. Add madras powder and cook out. Add cayenne, lemon juice and seasoning. Allow to cool.
4. Warm the Arbroath Smokies in the hold o’ mat at 65oC for approximately 20 minutes. Remove the flesh from above the lateral line only as the lower flesh contains too may bones – this can be reserved for another dish. Dice the salmon belly from the royal and dice the Finnan haddock then place the fish in a large bowl. NB Only add the Smokies at the end as to preserve the natural segments.
5. Fold in the herbs and the shallot mix and correct seasoning. Scale the filling at 260g per fish to avoid overfilling. Season the salmon fillets and then spoon the prepared filling along the ridge of the salmon sides. Roll each up very tightly in lots of cling film to completely envelop the filling – try to achieve a teardrop shape. Chill roulades thoroughly before slicing into portions for steaming. Lay portions onto lightly buttered non-stick 1/3 sided gastronome trays with 10 portions on each tray. Steam for approximately 6 ½ minutes to a core of 55oC at 100oC steam temperature.
6. Pre-heat the steamer to 100oC.
7. Brush the timbales heavily with softened butter.
8. Place the garlic in a pan with the cream then bring to a simmer and allow to infuse.
9. In a large pan prepare a beurre noisette then add the spinach and cook for 2 minutes. Spread out over a tray and allow to cool. Squeeze all of the excess moisture out of the spinach in a dry cloth and discard.
10. Strain the cream to remove the garlic. Puree in a blender with the cream and eggs. Scrape down each batch after a minute or so to ensure the spinach is evenly blended. Give a further 1 minute to assure the mix is perfectly smooth. Season to taste.
11. Place the moulds onto trays of 10 and fill ¾ (40mls) full. Cover with cling film and steam for approximately 35 minutes until lightly set. When cooked rest and cover in cling film.
12. NB If cooking conventionally place into a Bain Marie of hot water - the water should come ¾ of the way up the timbale.
13. Loosely cover each mould with buttered silicone discs and foil to prevent water penetration and cook for approximately 45-50 minutes – bear in mind convection ovens will be quicker 25-30 minutes!
14. Blanch the vegetables in smaller batches in boiling salted water, refresh immediately in iced water then drain.
15. Portion into disposable cups, season lightly and brush with melted butter. Rechauffe in the Electrolux/Combi steamer on the 2 minutes marker with the salmon!
16. Dry roast the spices and allow to cool before adding the salt. Place all of the ingredients in a food processor. Blend to a stiff dough. Allow to rest. Pin out and then pass through a pasta machine form the largest to the 2nd finest. Pass through the fine spaghetti cutter and cut into lengths of approximately 6cm. Deep fry at 160oC until crisp. Drain on paper towel. Season whilst hot.
17. Wash all of the fish bones in running cold water until the water is perfectly clear. Meanwhile trim, peel, wash and cut the vegetables into mirepoix. Sweat with the herbs without colour in the butter. Remove when cooked and drain over a colander. Place the residual liquid back into the pan and sweat the fish bones. Return the vegetables and the herbs. Deglaze with the wine and allow to cook out. Add the water, bring to the boil and allow to simmer for 20 minutes. Allow to settle then ladle from the top through a muslin. NB Allow to reduce by half for the fish sauce.
18. Chop the shallots and the fennel finely. Sweat in 350g butter without colour – reserve the remaining 150g for ‘monter au beurre’! Add the spices and allow for aromates to be released. Allow to reduce by half through slow cooking. Add the alcohol and also reduce slowly by half. Add the cream and reduce by half. Strain and whilst hot infuse with the prepared ginger. NB The infusion of ginger to fish sauce is 20g ginger per 200 of sauce. Reheat the sauce and add the crème fraiche. If necessary thicken slightly with the arrowroot.
19. Turn up the spinach timbale and drain the excess butter into a bowl. Place onto the plate at 2 o’clock. Spoon on the drained vegetables and napper with a little Hollandaise sauce. Top with the beer biscuits. Garnish with a sprig of chervil. Place on the steamed salmon Royal and spoon round the gingered fish sauce. Serve piping hot.

Ingredients

500g chicken breast

250g charred corn

150g chopped coriander

20 Delifrance feel good panni.

Method

1. Defrost the panini at room temperature for 30mins.
2. Chop the chicken into cube size chunks.
3. Marinate the chicken in jerk sauce overnight if possible however a couple of hours will do the job. Cook thoroughly and brush with additional jerk chicken sauce.
4. Roughly chop the coriander.
5. Slice the panini length ways leaving the product with a hinge. Bar mark if required.
6. Fill the panini with approximately 25g of chicken, 10g charred corn, 5g coriander.

Ingredients

1 Délifrance ciabatta bun

1 squared halved sea bass fillet 200g

2 slices of chorizo

2 slices of cucumber,

2tbsp tartar sauce,

handful of watercress

salt & pepper to season.

Method

1. Skin & season your sea bass fillet and sear both sides in a little oil. Fry on a low heat until all flesh is a chalky white colour with a slight golden edge.
2. Remove from the pan and place to one side to rest.
3. Meanwhile finely slice your chorizo and fry until crisp.
4. Finely slice your cucumber.
5. Slice your ciabatta length ways and lightly toast it.
6. Layer up your burger with the ciabatta bun base, tartar sauce, sliced cucumber, sea bass fillet, watercress leaves & chorizo crisps finish by topping with the top bun.

Ingredients

• 1 Délifrance Feel Good Half Baguette with Beetroot and Seeds 76992
• 100g celeriac
• 80g avocado
• 4 red chicory leaves
• 25g mustard
• 8 rocket leaves
• The juice of one lemon
• 1 tablespoon olive oil
• 1 pinch salt
• 1 pinch pepper

Method

1. Preparation: Use a mandolin to cut the celeriac into thin slices. Boil for five minutes then drain. Marinate the slices of celeriac in a mixture of olive oil, lemon juice, salt and pepper. Peel the avocados and cut into slices. Season with salt , pepper and a few drops of lemon juice.
2. Assembly: Cut the baguette lengthways. Spread the mustard over the bread, then arrange alternate slices of celeriac and avocado on top. Finish by adding the leaves of red chicory and rocket. Sprinkle with few drops of olive oil.

Ingredients

1 Rustic Giotto bun (74454)
1 Vegetarian burger (120g)
30g Cheddar Slice
15g Pickles
10g Curly salad
10g Vegetarian Burger Sauce (See Recipe Below)
10g Fried onions

Vegetarian Burger Sauce
128g Vegan mayonnaise.
6g Mustard.
6g Hot Red sauce.
I Clove of garlic
Pinch of salt and pepper

In a small bowl, whisk together all of the ingredients

Method

1. Bake the Giotto (200˚C for 6 to 8 Minutes) and allow to cool for 30 minutes.
2. Cook the Vegetarian burger.
3. Slice the Giotto in half.
4. Place 10g of curly salad on the base.
5. Arrange the Vegetarian burger and Cheddar.
6. Add a layer of Vegetarian burger sauce.
7. Finish with pickles & fried onions

Ingredients

800g Country Range Macaroni

50g Country Range Plain Flour

50g Country Range Butter

100g Country Range Dried Mixed Herbs

100g Country Range Panko Breadcrumbs

400g Grated White Mature Cheddar

8 beef tomatoes

500ml milk

10ml truffle oil

100g mixed seeds (sunflower, pumpkin, chia)

For the garnish 

40 asparagus

80ml extra virgin olive oil

Method

1. Place the milk into a pan, add the butter and flour, bring to the boil, stirring all the time. Once it starts to thicken, add the grated cheese, truffle oil and seasoning.
2. Cook the macaroni in boiling salted water for 12 minutes (or as per packaging) drain and mix with the béchamel. 3
3. Remove the top of the beef tomatoes, using a spoon carefully scoop out the insides, season and fill with the macaroni cheese. Blend 50g of the dried herbs with the extra virgin olive oil.
4. Toast all the seeds under a grill for a few minutes, mix with the herbs and breadcrumbs, sprinkle over top of the macaroni, place into the oven for 10 minutes.
5. Peel and cook the asparagus in boiling water for 4 minutes, drain and toss in a little olive oil.
6. TO SERVE: Place 5 pieces of asparagus in the middle of each plate, carefully add the beef tomato on top and drizzle with a little parsley oil.

Ingredients

For The Calamari

Fresh Calamari cut into strips 400g

Cornflour   2Tbsp

Paprika or Red chilli powder 2Tsp

Oil – To fry the calamari

For the Sauce

Vegetable oil 50 ml

Ginger chopped 30g

Oyster Sauce 400g

Sugar 100g

Black Peppercorns coarse 7g

Water 650ml

Curry leaves fried 8g

Roasted cumin seeds 7g

White wine vinegar 20g

Chopped fresh coriander  5g

For the sprinkle

Chat Masala 10g

Curry Leaves – a few sprigs

Method

1. Heat the oil in a saucepan and sauté the ginger till soft. Add the water and bring it to boil then add the sugar and black peppercorns. Once the sugar dissolves, add the oyster sauce followed by the vinegar, cumin seeds and curry leaves and cook till thick.
2. Dust the calamari in cornflour and paprika powder and fry on a high heat to get a crispy texture. Place it on a kitchen towel.
3. Heat the sauce in a wok on high heat and stir fry the calamari and add the coriander leaves. Serve hot on a plate and sprinkle chat masala and curry leaves on top.

Ingredients

• 170g Halibut portion
• Jerusalem artichokes
• Fennel broth
• Green oil
• Pickled Grape
• Almond
• Chervil

Method

1. Halibut- Prep the Halibut and portion into 170g pieces. Save any trim for staff/goujons. Season and seal the halibut in oil on the side removed from the bone, turn over add 10g butter, 10g water and a sprig of rosemary. Cook in oven for around 5 mins at 180c. Baste.
2. Artichokes (Batch) - Peel and slice 1kg to 1cm thick. Vac pack with 100ml rapeseed oil, 10g salt and 1 sprig of thyme. Steam for around 20 mins or until just soft. Chill . To Serve, cook in foaming butter.
3. Fennel Broth- Chop and sweat 1 large fennel, 1 white onion, 1 stick celery, 10g ginger, 1 stick of lemon grass and one red chilli. Add 3 star anise and 10 cardamom pods. When soft, add 200ml white wine and reduce, add 500ml chicken stock and reduce.Add 1 litre of double cream and leave to infuse for half an hour. Pass and adjust accordingly – White Balsamic, lemon juice, salt, sugar, butter.
4. Green Oil (Batch) - Pick one bunch of chervil and one bunch of parsley. Place in the blender with 800ml of rapeseed oil. Blend at 60c for 5 minutes . Pass through muslin in a bowl over ice.
5. Pickled Grape- Boil 100ml white wine vinegar, 100ml water and 100g sugar. Pour over 200g sliced red grapes and chill.

Ingredients

Rabbit Terrine 

1x whole farmed Rabbit

75g cooked Foie Gras

1 x litre of Rabbit stock

400g Mirepoix of Vegetables Carrot, Celery, Shallot and Leek

250 ml White Wine

50g chopped Parsley

100g of Brunoise Carrot, Celery, Shallot and Leek

4x leafs of gelatine

 

Prune Malt Loaf 

75g Prune juice

1x English Tea bag

70g Malt extract

20g Black Treacle

25g Dark brown Sugar

100g Dry Prunes

63g Whole Grain Flour

63g Plain Flour

7g Baking Powder

Salt

Pickled beetroots 

5x baby Candy stripe Beetroots

5x baby Golden Beetroots

500ml White Wine Vinegar

400ml Water

50g Sugar

1 x Star Anise

20g coriander seeds

20g pink peppercorns

5g white peppercorns

5g sea salt

2x cloves

20g yellow mustard seeds

Beetroot jelly 

250ml purple beetroot juice

10ml Lemmon juice

3 x gelatine leafs

Radish 

3x Fresh Breakfast Radishes

Mizuna cress 

10x sprigs of Mizuna cress

Method

1. Rabbit Terrine- Remove the legs, belly, liver, heart and loins from the Rabbit then chop the carcass into 1 inch pieces.
2. Pan fry the carcass pieces, belly and legs until deep brown then add to the rabbit stocks dropped simmer for 45 minuets
3. Pan fry the livers, heart and loins until just cooked then rest
4. Remove the legs and belly from the stock then strain, season and add soaked gelatine
5. Add the Brunoise of vegetables to the stock and cook until tender then remove from the heat
6. Pull the meat from the legs and add to the stock and Brunoise with the livers, hart, loins and parsley
7. Dice the cooked Foir Gras into small cubes and add to the meat, stock and parsley mixture
8. Layer mixture into a Terrine mould and refrigerate until fully set
9. De mould the terrine and slice
10. Prune malt loaf - Heat the prune juice, brown sugar and tea bag then leave to infuse for 10 minuets
11. Finely dice the dry prunes then add the malt and treacle
12. Remove the tea bag then pore the 2 mixtures together and stir well
13. Sift together the flours salt and baking powder then add to the wet ingredients and mix to a batter
14. Pour the batter into a loaf tin and bake for 20 minuets at 180°c then lower oven temperature to 160°c and continue to cook for a further 20 - 30 minuets until thoroughly cooked
15. Allow to cool on a cooling rack then slice into thin strips and bake until crisp.
16. Pickled beet roots- Gently fry spices in the dry pan then add the vinegar water and sugar and bring to the boil
17. Divide the pickling liquor into two batches then finally dice one of each of the beat roots and add to the pickling liquors to create one golden and one pink pickling liquor
18. Peel the beat roots then add them to their respective pickling liquors, bring to the boil then cover and remove from the heat then set aside until needed
19. Beetroot jelly- Soak the gelatine then bring the beat root juice to the boil then add the gelatine
20. Pour the beetroot juice into a mould and set in the fridge Shave the radish into thin strips
21. Serving/Presentation: Presentation Stick the malt loaf crisps onto the side of the Terrine using malt extract, de mould the jelly then placed alongside the terrine, garnish the top of the jelly with pickled beetroot, shaved radish and Mizuna cress

Ingredients

1 rabbit loin

For the marinade

1.5 tbsp lemon grass fresh, blended

0.75 tbsp turmeric ground

0.125 tbsp spice cumin ground

0.5 tsp salt

0.75 tbsp sugar granulated

Method

1. Method for the satay: With wild rabbit I find it better to soak the whole carcass in salted water for a few hours, then give it a rinse and pat dry. Remove the silver skin from the loins by carefully piercing it with a sharp paring knife then lifting the blade up and away from the meat.
2. With the blade pushing against the silver skin, slide the knife across the loin to remove as much as this membrane as possible.
3. Then cut into one side of the back bone as close to the spine as possible, run the knife along the length of the loin and down the rib cage to release the meat. Trim off the belly flap and any other unwanted silver skin.
4. To Marinade: Blend all the ingredients for the marinade together. Double over a length of cling film across a chopping board and place a good teaspoon of satay marinade on it.
5. Place the rabbit loin onto the film and roll it in the marinade. Roll the cling film up tightly to form the rabbit into a cylinder. Tie the ends.
6. At this stage you can also vac pack the rabbit - the compression will help the saddle take in the marinade. Leave overnight if possible.
7. Poach the parcels in some simmering water for 8-10 minutes. Remove and rest for 5 minutes, then open up the parcels, place the cylinders on a cooling wire to drain off any excess moisture for a few minutes.
8. Carve into rounds about ½ cm wide and serve whilst warm on crostini.

Ingredients

salt and black pepper

6 rabbit legs

100g butter

100ml white wine vinegar

3 tbsp Dijon mustard

500ml chicken stock

150ml double cream

1 tbsp dried oregano

1 tsp smoked paprika

1 tsp chopped rosemary

6 garlic cloves, crushed

2 bay leaves.

Method

1. Season the rabbit legs. Melt the butter in a heavy-based casserole pan and sear the rabbit legs. Remove from the pan and drain.
2. Swill the casserole with the vinegar and boil to reduce by two-thirds. Add all the remaining ingredients and bring to the boil. When boiling, add the rabbit back to the casserole, cover and cook gently until the meat falls freely off the bone
3. Take out the rabbit and set aside. Boil the cooking liquor to reduce it to a sauce-like consistency (it will coat the back of a spoon)
4. Adjust the seasoning and return the rabbit to the pot to warm through
5. Serve with sauté potatoes.

Ingredients

3 egg whites
200g caster sugar
1 tsp white wine
vinegar
1 tsp cornflour

To fill:
500ml double
cream
2 tbsp caster sugar

Method

1. Preheat the oven to 120C/Gas ½ and line a baking sheet with greaseproof paper. Clean your chosen whisking bowl with a drop of lemon juice, to degrease it.
2. Whisk the whites in an upright mixer or with an electric hand-whisk on top speed. When they start to go frothy, add the sugar a tablespoon at a time, whisking constantly. Once the mix has thickened and all the sugar is in, stir the vinegar and cornflour together in an eggcup and tip this in too. Carry on whisking at full pelt for about another 3 minutes until firm and glossy
3. As soon as the mix is ready, dollop on to the prepared tray. For individual meringues, use a large serving spoon or spatula to make 4 Willy Wonka-esque constructions or 6–8 kiddysized ones. For a pavlova, dollop the whole lot into the middle and spread out to a circle roughly 25cm across, with a higher rim around the edge and a lower, flatter plateau in the middle.
4. . Bake for 1¼ hours, without opening the oven at any stage, then turn the oven off and keep the door shut. Leave the meringue/s in there until the oven has cooled completely. When meringue munching time is near, whip the cream with the caster sugar until thick but still a touch floppy. Use it as extravagant glue to stick two meringues together and watch with joy as small jaws try their hardest to wrap themselves around the prize.

Ingredients

1 scoop Country Range soft scoop Vanilla Ice Cream

1 scoop Country Range soft scoop Strawberry Ice Cream

1 scoop Country Range soft scoop Chocolate Ice Cream

1 ea fresh Cherry

2 ea fresh Strawberry

10 ea Blueberry

8 ea Raspberry

4 ea Blackberry

Country Range UHT Dairy Whipping Cream

Method

1. Cut all the fresh fruit into halves and mix together
2. Whip the cream and keep cold
3. In a large sundae glass place a scoop of each ice-cream, layered with a few chopped berries
4. Top with whipped cream, the remaining berries and finally the iconic cherry on top.

Ingredients

50 g Country Range Natural Yogurt

10 g Country Range Pure Clear Honey

80 g Country Range Frozen Summer Berries

Method

1. Get two plastic lollipop moulds and gently fill with frozen summer fruit, cutting any large strawberries to fit
2. Mix the yogurt with the honey and pour over the fruit.
3. Insert lollipop sticks into the moulds and freeze for a mini-mum of 2 hours until set. Dip the outer mould in hot water to release the lollipop.

Ingredients

130 g Korma Paste

30 ml Country Range UHT Dairy Whipping Cream

50 ml Water

310 ml Country Range Coconut Milk

25 g Country Range Fancy Peas

25 g Mushrooms

1/4 ea Butternut Squash

1 ea Spring Onion (bunch)

1 ea Carrot

2 ea Tender Stem Broccoli

15 g Country Range Sweetcorn

1 tsp Turmeric

75 g Country Range Paprika

225 ml Country Range Vegetable Bouillon Paste

Method

1. Prep the Vegetable Bouillon as per instructions
2. In two separate small pans split the rice and stock evenly
3. Add turmeric to a small pan to create yellow rice and paprika to another to make red colored rice
4. When the rice cooks you will have different colors. (red, yellow and white)
5. Simmer all the rice for 12 mins. Then mix together to make your rainbow rice and keep warm
6. Dice all the veg to 1cm squares.
7. Gently fry the veg for 10 mins. If it gets too dry add a splash of water
8. Add the korma paste and water and simmer for 2 mins
9. Add the cream and simmer for another 2 mins
10. Serve with rainbow rice

Ingredients

100 ml Country Range Orange Flavour Jelly Crystals

50 g Country Range Frozen Raspberries

Method

1. Split the raspberries into 2 glasses
2. Make the orange jelly as per instructions and top the raspberries
3. Place in fridge until set
4. Serve with some whipped cream or creme fraiche

Ingredients

1 ea Country Range 100% Silverside of Beef

1 ea Country Range 3″ Baked Yorkshire Puddings

4 ea Country Range Frozen Mashed Potato

10 g Country Range Creamery Butter Salted

1 ea Potato (cut into 3)

15 ml Vegetable Oil

15 g Country Range Fancy Peas

3 ea Chantannay Carrots

25 ml Country Range Fine Instant Gravy Granules

 

Method

1. Peel the potato, cut into 3 and roast in vegetable oil in the oven (200oC) for 30 mins.
2. Peel the carrot and cook in salted water until tender
3. Add the peas and heat. Keep veg warm
4. Prep the gravy and mash as per instructions
5. Warm the beef and Yorkshire pudding in the oven
6. Plate up as per photo

Ingredients

• 1 ea Country Range Doughballs
• 30 g Country Range Barbecue Sauce
• 80 g Country Range Marinated Cajun Chicken
• 1 ea Tomato
• 10 g Rocket

Method

1. Pre-heat the oven to 260oC
2. Defrost the dough ball and cut in half
3. Roll out the dough and place onto a baking sheet
4. Top with barbecue sauce, slices of tomato and pieces of chicken
5. Bake in the oven at 260oc for 3 mins until crisp
6. Serve with a scatter of rocket on top