Ingredients

• 2  Large Red Peppers
• 80g  Cooked plain rice
• 280g  Shredded Jackfruit
• 4 tbsp.  Lion Chipotle Mayo
• 100g  Mixed beans, drained and rinsed
• 50g  Chopped mushrooms

Method

1. Preheat the oven to 180°C
2. In a bowl mix the shredded jack fruit, mixed beans, chopped mushrooms and rice with the Lion Chipotle Mayonnaise
3. Slice the red peppers in half and remove the core and seeds
4. Lightly oil a baking tray and the skin of the pepper
5. Fill each pepper with stuffing mixture and place onto the baking tray
6. Bake in the oven for 15 minutes until the peppers are soft and the top of the mixture is turning golden
7. Serve immediately

Ingredients

For the buffalo chicken

600g chicken breast, cooked and sliced

125ml buffalo wings hot sauce

½ bag of McCain Menu Signatures Crispers

For the garnish

2 spring onions, thinly sliced

15g fresh coriander, finely chopped

125ml blue cheese dressing

Method

1. Heat the oil in a heavy based pan, add the chicken and buffalo sauce and gently heat for 3 minutes.
2. Cook McCain Signature Crispers as per back of pack cooking directions, drain well and immediately toss in the Cajun spice mix.
3. Place crispers into the serving bowls, and then top with the chicken & buffalo sauce mix.
4. Drizzle with the blue cheese dressing.
5. Garnish with the sliced spring onions and sprinkle with fresh coriander.
6. Serve and enjoy!

Ingredients

For the chilli

1 tbsp olive oil

600g lean mince

650g chilli con carne sauce

For the salsa

150g thick ‘n’ chunky salsa

For the guacamole

100g guacamole dip

For the assembly

15g fresh coriander, chopped

2 x green chillies, sliced

15g Fajita spice mix

75g mature Cheddar cheese

½ bag of McCain Menu Signatures Crispers

 

Method

1. Heat the oil in a heavy based pan, add the mince and brown gently for 5 mins, add the chilli con carne sauce and simmer for 20 mins.
2. Cook McCain Signature Crispers as per back of pack cooking directions, drain well and immediately toss in the Fajita spice mix.
3. Place Crispers into a bowl, and then add the chilli, guacamole and salsa.
4. Garnish with the sliced chillies & cheese, sprinkle with fresh coriander.
5. Serve and enjoy!

Ingredients

For the Korean Sauce

200g Korean Gochujang

chilli sauce

For the Assembly

1 tbsp of olive oil

2 cloves of garlic, finely

diced

600g beef sirloin steak, fat removed and sliced thinly

½ bag of McCain Menu Signatures Sweet Potato Rustics

To Garnish

2 spring onions, thinly sliced

2 red chilli, sliced

15g sesame seeds

Method

1. Heat olive oil in a pan and add the thin strips of steak, fry on high heat 1 minute.
2. Add the diced garlic and fry for a further 1 minute, remove from pan and put to one side.
3. In the same pan add the Gochujang sauce and gently heat for 2 minutes, adjust desired consistency with boiling water add the steak and reduce slightly.
4. Cook the McCain Signature Sweet Potato Rustics as per back of pack instructions, drain and place directly into serving bowls.
5. Generously spoon on the steak and Gochujang mix on top of the sweet potato.
6. Garnish with the spring onions and chilli.
7. Sprinkle with the sesame seeds.
8. Serve and enjoy!

Ingredients

For the Thai seasoning

15g Thai 7 spice seasoning

1 lime, juice and rind

½ bag of McCain Menu Signatures Sweet Potato Rustics

To garnish

400g of mixed and chopped colourful vegetables eg. broccoli /cauliflower florets, mini sweetcorn, beans, peppers, mange tout

3 spring onions (green only), thinly sliced

2 red birdseye chilli, sliced

15g salted cashew nuts, finely chopped

15g fresh coriander, finely chopped

Method

1. Cook the McCain Signature Sweet Potato Rustics as per back of pack instructions, then toss in the Thai seasoning along with the juice and rind of the lime.
2. Pour into serving bowls.
3. Garnish with the spring onions & red chilli.
4. Sprinkle with the salted cashews & coriander.
5. Serve and enjoy!

Ingredients

6 Délifrance Madeleine 18234

28 grams lemon curd

3 egg whites

150 grams caster sugar

Method

1. Defrost the Madeleines at room temperature for 30mins.
2. Use an apple corer to remove the centre of the madeleine and place to one side.
3. Fill the madeleine with 1 teaspoon (5 grams) of lemon curd and place the centre of the madeleine back on top of the lemon curd.
4. Whisk the egg whites until soft peaks have formed. Gradually add 1tbsp of sugar at a time & whisk into the egg whites, until soft peaks have formed.
5. Use a piping bag and star nozzle to pipe 7 meringue peaks on top of the madeleine.
6. Using a blow torch lightly torch the top of the meringue, until a golden crust has formed.

Ingredients

6 Délifrance Madeleine 18234

28 grams strawberry jam

200ml double cream

14 grams caster sugar

dusting of icing sugar

Method

1. Defrost the Madeleines at room temperature for 30mins.
2. With a knife cut the top off the madeleine.
3. Spread 5 grams of strawberry jam onto the bottom half of the madeleine
4. Whisk the double cream and caster sugar together till the cream is thick enough to hold its shape.
5. Use a piping bag and star nozzle to pipe a rosette of cream directly on top of the jam.
6. Using the top of the madeleine you cut off, cut it directly in half and place at an angle into the cream to create the butterfly wings.
7. Dust with icing sugar

Ingredients

1 Feel Good Panini 18418

55g hummus

125g roasted Mediterranean vegetables

few rocket leaves

Method

1. Defrost the Feel Good Panini at room temperature for 30mins.
2. In the oven, roast the Mediterranean vegetables until soft and golden, and allow to cool.
3. Bar mark the Panini if required, then slice the Panini in half lengthways.
4. Spread the hummus on the base of the Panini.
5. Place the roasted vegetables on top of the hummus followed by a few rocket leaves.

Ingredients

1 cup  White rice

1/4 Medium onion diced

1tsp Turmeric powder

1tsp Mustard seeds

1tsp Red chilli powder

1” Finely chopped Ginger (2tsp)

Juice of ½ a lemon

2tbs Mustard or vegetable oil

1/3 cup White lentils

1/3 cup Yellow lentils

1tsp Sugar

2 Boiled potatoes

¼ Fresh Green Chilli

Salt to taste

1tsp Asafoetida (optional)

1 Sprig Curry Leaves (optional)

Method

1. Batter: Leave the rice and lentils to soak in water for 2 hours. Blend into a thick batter. Add sugar and 1tsp salt. Leave to ferment for at least 24 hours in a cool dry place.
2. Potato: Pre heat a pan and add 2tbls of oil. Add the mustard seeds, Asafoetida and curry leaves to the oil and wait until they start popping. Add the onion and gently sauté until translucent. Add the ginger, fresh green chilli, then the turmeric powder and red chilli powder. Finally add the grated potatoes and season with salt and lemon juice and mix.
3. Making the dosai: Use a non-stick frying pan and place on a medium heat. Pour one ladle of the dosai batter into the centre of the pan and spread in a circular motion, once batter is evenly spread, drizzle with vegetable oil. Beware not to make the dosai too thin as this will cause it to burn.

Ingredients

Wheat starch 450g
Boiled water 525g
Sugar 600g
Steamed pumpkin 500g
Sticky rice flour 1250g
Lard 250g
Red bean paste

Method

1. Mix 450g of wheat starch, 525g boiled water and 600g of sugar.
2. Add 500g of steamed pumpkins (steam for around 30 mins) to the dough.
3. Add 1250g of sticky flour and mix.
4. Add 250g of lard and knead (NOTE: If the dough is too hard, add some cold water to make it softer).
5. Separate the dough into moderate sizes.
6. Roll each piece of dough into a round.
7. Get a tablespoon of red bean paste and place it in the centre of each dough piece.
8. Slightly squash each piece of dough.
9. Steam and pan-fry it to make it crispy.

Ingredients

1 Gressingham ® Goose

oil

salt

pepper

Method

1. Preheat oven to 180°C, Fan 160°C, Gas Mark 4.
2. Remove giblets etc and any spare fat from inside cavity. Use the spare fat to spread over the legs of the goose.
3. Weigh the goose to calculate the cooking time which is 30 minutes per 1 kg.
4. Place the goose on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt into the skin. Cover loosely with foil and place in the middle of the preheated oven.
5. Carefully pour off the goose fat occasionally. This can be kept to make roast potatoes
6. Remove the foil for the last 30 minutes of cook time. When the cooking time's up, lift the goose on to a carving dish, cover with foil and rest for 20 minutes before carving. This retains more of the juices for a more succulent roast

Ingredients

5kg goose

4 quinces or bramley apples

1 lemon, zest and juice

8 Medjool dates

8 cardamom pods

1 tsp ground cinnamon

freshly grated mace or nutmeg

50g fresh breadcrumbs

Sea salt

freshly ground pepper

2 bay leaves

4 tbsp quince paste or cranberry sauce

 

Method

1. Heat our oven to 220°C/Fan 200°C/Gas 7. Remove the giblets from the goose and set aside to make a rich gravy. Pat the goose dry. Let the goose come to room temperature (this takes approximately 2 hours).
2. Line a roasting dish with foil. Place a rack on top. Sit the goose on the rack. This will help the fat to drain from the goose. Lightly prick the goose skin all over, but take care not to pierce the flesh. Set aside.
3. Peel, quarter and core the quinces. Chop into 1 cm chunks. Tip into a large bowl. Squeeze over a little lemon juice to stop them browning. Add the zest. Halve the dates. Discard the stone. Finely chop the dates. Add to the bowl.
4. Crush the cardamom pods in a pestle and mortar. Discard the papery husts. Finely crush the seeds. Add to the bowl with the cinnamon, a good pinch of grated mace or nutmeg, the breadcrumbs and salt and pepper. Mix well.
5. Spoon the stuffing into the goose’s body, adding the bay leaves. Secure the end with a couple of cocktail sticks. Dust the goose with salt and pepper. Roast for 30 mins.
6. Remove the goose from the oven. Lower the temperature to 180°C/Fan 160°C/Gas 4. Pour out any fat that has collected in the roasting tray. It’s important to do this often to stop it burning. Roast the goose for another 2 hrs 15 mins, pouring off the fat every 30 mins. Save the fat for roasting potatoes.
7. While the goose roasts, melt the quince paste or cranberry sauce in a small pan. Remove the goose from the oven and baste it with the melted quince paste or cranberry sauce. Roast for 15 mins. Insert a skewer into the goose leg. The juices should run clear. If not, cook a little longer till they do.
8. Leave the goose to rest on a board, covered with a tent of foil, for at least 1 hr. Carve the goose and serve it with spoonfuls of the quince and date stuffing.

Ingredients

4-5½ kg Rhug Organic Dee Valley goose

3 lemons

2 oranges

1 tsp Chinese five-spice powder

small handful each of parsley sprigs, thyme and sage, plus extra for garnishing

a little olive oil for browning, optional

3 tbsp Rhug honey

Halen Môn sea salt

Method

1. Preparation is key to success, the more you can get done in advance the less stressful the big day will be. Getting the bird oven ready is one big job you can get done in advance and the first three steps to this recipe can all be done the day before.
2. Loosen the string and pull out the legs and wings a little – this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
3. Zest the lemons and oranges using a grater. Mix with 2 tsp Halen Môn sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
4. Stuff the zested fruit and the herb sprigs inside the bird and pop into the refrigerator overnight (don't worry if you forget as this can also all be done on the day).
5. Calculate your cooking time, for the first 10 minutes cook at 240C/fan, 220C/gas 9 (this will help seal the bird and give it a nice golden colour) then reduce to 190C/fan, 170C/gas mark 5 and cook for 20 minutes per kg for medium-rare, 32 minutes per kg for more well-done, plus 30 minutes resting.
6. At this point pre-heat your oven to 240C/fan, 220C/gas 9. To give your goose a nice golden skin pan fry it using a little olive oil. Holding the bird by the legs press it down on the breasts to brown the skin.
7. Once browned, place the bird in the roasting tin, Drizzle with the Rhug honey and sprinkle with thyme leaves. Roast for the calculated time, turning the heat down after 10 minutes to 190°C/fan, 170°C/gas mark 5. Cover the goose with foil if it is starting to brown too much.
8. Every 30 minutes or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg. At the end of the cooking time, leave to rest for at least 30 minutes, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
9. The carving Goose breasts are shallow, so take a sharp, long thin-bladed knife and angle it at about 90 degrees to the breastbone, For a starter idea how about …. Elliot Knox, created this delicious, colourful starter for visitors to enjoy in the run up to Christmas last year using Rhug organic Goose. Rhug Organic confit goose leg and root vegetable terrine wrapped in Parma ham, spiced fig and apple purée, fig and blackberry pickled salad and brioche. Visit their website for more details www.rhug.co.uk

Ingredients

1 organic Goose Breast

a handful of mixed plums or damsons (Combe Organic like Victoria and Mirabelle)

a handful of blackberries

300ml or a large wine glass of blackcurrant liqueur

a sprig each of fresh thyme and sage

salt and pepper to season

Method

1. Heat the oven to 180°C fan.
2. Pat the goose breast dry and season it all over with salt and pepper. De-stone the plums and place them in a baking tray alongside the blackberries and fresh herbs.
3. Lay the seasoned goose breast on top, skin side up.
4. Roast for 15 minutes, checking mid-way through to gently stir the juices from the goose through the fruit.
5. After 15 minutes, pour the liqueur over the fruit around the goose and bake for a further 5 to 8 minutes.
6. Remove the tray from the oven, wrap the goose breast in 2 layers of foil and leave it to rest for 10 minutes. Finish the sauce while you wait. You can blend the fruit into the liquid before returning it to the pan to reduce it to a thick jus, or leave the fruit whole for a chunky and rustic sauce.
7. Serve the goose breast thickly sliced on a bed of creamy mash, accompanied by some dark green kale and the fruity sauce.

Ingredients

475g Country Range Vegetable Bouillon
12 tsp Country Range Tomato Paste 2 x 800g tins of Country Range Chopped Tomatoes
315g Country Range Frozen Sliced Green Beans
375g Country Range Frozen Choice Garden Peas
1 x 800g tin Country Range Cannellini Beans in Water, drained
315g Country Range Diced Swede
315g onion, finely diced
315g leek, finely diced
315g carrot, medium diced
250g cabbage, finely diced
625g potatoes, medium diced

Method

1. Gently sweat down the onion, leek, carrot, swede and cabbage in a soup pan, then add 8.875kg water and the vegetable bouillon paste.
2. Bring to a boil and then add the potatoes, chopped tomatoes and tomato paste.
3. Simmer until the potatoes are soft then add the beans and peas.
4. Serve with a chunk of homemade bread and Country Range Butter.

Ingredients

Basic Ice cream 

4 large egg yolks

250 ml whole milk

125g caster sugar

250 ml double cream

Ripple effect 

500g Damsons

125g caster sugar

200ml water

Method

1. Whisk the egg yolks and cater sugar together, bring the milk just to the boil stage and allow to cool a little before adding gradually to the egg mixture and whisking. Return the mixture to the pan and cook gently until it’s like pouring custard, Leave to cool then chill in the fridge.
2. Whip the cream to soft peaks and add to the chilled custard and whisk again before putting in a covered plastic container and freeze for 2 ½ - 3 hours until softly frozen.
3. Whilst waiting for the ice cream to freeze, make your damson sauce by taking 500g damson and 125g caster sugar and 200 ml water. Put the damsons and water in a pan and bring to a simmer until the fruit is soft and the stone have fallen out. Sieve the mixture to remove the skins and stone then sweeten by adding the sugar to taste then leave to cool. You want the mixture to be more like runny jam than sauce!
4. Take the ice cream out of the freezer and whisk in your damson sauce to create the ripple effect.

Ingredients

300g damsons, stoned and chopped

75g caster sugar

50g plain flour

50g oats

50g demerara sugar

50g butter

Method

1. Heat the oven to 180°C.
2. Place the chopped damsons in a saucepan with the caster sugar and a little water and allow the fruit to soften. Taste and, if too tart, add a little more sugar before putting the fruit in an ovenproof dish.
3. Combine the flour, oats, demerara sugar and butter to create your crumble and place evenly on top of the fruit.
4. Bake for about 25-30 minutes.

Ingredients

potatoes – 330g

goose Fat – 40g

chicken stock – ½ pint

large tomato – 90g

spring onions – 45g

cucumber – 60g

garlic clove – ¼ clove

olive oil -60g

lemon juice – 30g

orange juice – 30g

salt – pinch

pepper – pinch

fresh basil – 1 tbsp

fresh mint – 1 tbsp

cherry tomatoes – 60g

parsnip – 45g

carrot – 75g

peas – 90g

broad beans – 60g

cod fillet – 510g

 

 

Method

1. Peel and cut potatoes for fondants, you should wash and dry then season them with salt and pepper.
2. Heat a pan, add the goose fat and cook potatoes on both sides until golden.
3. Add chicken stock to the pan until the potatoes are half covered.
4. Put the pan in the oven at 150oc until the potatoes are tender.
5. Remove core and cut a cross on top of the large tomatoes and blanch in salted boiling water for 5 seconds then place straight into ice water to cool. Remove the skins then cut into quarters and remove the seeds and dice the tomato flesh. Wash the spring onions then chargrill for 30 seconds on each side to colour.
6. Peel the cucumber and cut into desired shapes then lightly pan sear.
7. Make the vierge sauce by chopping up the garlic, add to the oil and whisk in the lemon and orange juice. Season with salt and pepper then chop the basil and mint and stir into the sauce.
8. Slice the cherry tomatoes in half and place in a mixing bowl with the cucumbers, diced tomatoes and spring onions then mix in the sauce vierge and leave to marinade.
9. Peel the inner layers of the parsnips for crisps, lightly coat in oil and season with salt and pepper. Place on a baking sheet and cook in the oven for 20 minutes at 140oc.
10. Prepare the carrots, peas and broad beans for cooking in time with the fish.
11. Heat a heavy based pan on medium high heat, then add a good splash of oil. Season the portions of cod and sear the fillets skin side down cook for 3-5 minutes until the fish is cooked over half way through then flip the fish over and finish in the oven for 2 minutes
12. Remove fondant potatoes and vegetables to plate the meal with the fish and Vierge dressing.