• 45 Minutes
  • 1 portion
  • Dessert
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  • For the raspberry soufflé

154g full fat milk

2 egg yolks

15g plain flour

45g raspberry purée

2 egg whites

10g caster sugar

  • For the compressed peaches

1 fresh peach

50g simple syrup (sugar, water, lemon zest and a vanilla pod)

  • For the blood peach sorbet

250g blood peach purée

250g sorbet syrup (sugar, water and glucose)

juice of half a lemon

  • For the raspberry gel

100g raspberry purée

1g agar agar

  • For the vanilla meringue

100g pasteurised egg white

150g sugar

50g water

1 vanilla pod


  1. For the raspberry soufflé - Preheat the oven to 180°C. Butter the ramekin dishes and dredge them with caster sugar before cooling in the fridge. Scald the milk. Then combine egg yolks and flour. Add the scalded milk slowly onto the egg and flour mix while stirring. Return to the saucepan and cook out stirring constantly. Remove from the heat and cool the crème pat. Start whisking the egg whites adding the caster sugar a little at a time until firm peaks are achieved. Add the raspberry purée to the crème pat then fold in the whisked egg whites. Fill the chilled ramekins to the brim with the mixture and cook in the oven for 7-8 minutes until well risen.
  2. For the compressed peaches - Half and de-stone the peach then finely slice. Put the peach slices in a vacuum bag with the simple syrup and vacuum seal.
  3. For the blood peach sorbet - Combine 250g blood peach purée, 250g sorbet syrup (sugar, water and glucose) and juice of half a lemon and churn in an ice-cream machine.
  4. For the raspberry gel - Boil 100g raspberry purée and 1g agar agar in a saucepan and simmer for 30 seconds. Remove from the saucepan and put into a container and into the fridge to set. Once set, blitz in a food processor.
  5. For the vanilla meringue - Combine 150g sugar and 50ml water in a saucepan and add the seeds from the vanilla pod. Start to whisk the egg whites. Boil the sugar mixt until it reaches 112°C and pour it onto the whipped egg whites whisking continuously until cold.
  6. Serve as shown and garnish with fresh raspberries dipped in simple syrup.
  • 10 minutes
  • 6 Portions
  • Main
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  • 1 Country Range Dough Ball
  • 100 g Country Range Barbecue Sauce
  • 50 g steam cooked chicken
  • 50 g sweet potatoes, sliced and cooked
  • 50 g red onions, sliced
  • 5 cherry tomatoes
  • 50 g Country Range Mayonnaise
  • 50 g sriracha sauce
  • 25 g Country Range Grated Mozzarella


  1. Roll out dough ball on a floured surface to a 30cm round.
  2. Top with a layer of Barbecue Sauce, sprinkle with Grated Mozzarella, chicken, cooked sweet potatoes, onion and tomatoes.
  3. Cook at 300°C on a pizza stone (260°C in oven) for 2 to 3 minutes until the base is crisp and golden.
  4. Mix the Mayonnaise with the sriracha sauce, drizzle over the pizza and serve.
  • 30 minutes
  • 2 portions
  • Main
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Country Range Dough Ball

Garlic Butter:

50g Country Range Butter

5g Country Range Garlic Purée

¼ tsp salt

½ tsp Country Range Dried Mixed Herbs

dash lemon juice


1 Country Range Chicken Breast

10g Country Range Olive-Pomace Oil

Za’atar mix:

4 tsp Country Range Sesame Seeds

4 tbsp fresh oregano, finely chopped

4 tsp Country Range Dried Marjoram

4 tsp ground sumac

1 tsp sea salt

4 tsp Country Range Ground Cumin


10g hummus

5g pomegranate seeds

Cucumber and mint yoghurt

Country Range Salsa



  1. Roll out the dough ball to the size of a large pitta.
  2. Bake at 260°C for 30 seconds on each side.
  3. Mix together the garlic butter ingredients and then spread over the flatbread. Keep warm.
  4. To make the Za’atar mix, simply toast the sesame seeds, then mix in the rest of the ingredients.
  5. Brush the chicken with oil and sprinkle with 10g of the Za’atar spice mix.
  6. Season with salt and barbecue until the chicken reaches a temperature of 75°C.
  7. Assemble the flatbread with a layer of hummus, slices of chicken, salsa, cucumber and mint yoghurt and a sprinkle of pomegranate seeds.
  8. Finish with chopped coriander.
  • 2.5 Hours
  • 4 portions
  • Main
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  • 4 Country Range Flour Tortillas
  • 200 g rib eye steak
  • 500 ml Country Range Light Soy Sauce
  • 25 g demerara sugar
  • 150 ml sesame oil
  • 15 g garlic
  • 0.25 tsp Country Range Chilli Flakes
  • 0.25 red pepper, sliced
  • 200 g Country Range Basmati Rice
  • 100 g kimchi Chinese cabbage or raw cos lettuce


  1. Marinate the beef in the soy, sugar, sesame, garlic and chilli flakes for 2 hours.
  2. Cook the basmati rice and keep hot.
  3. Char-grill the beef for 2 minutes on each side, rest the meat then slice.
  4. Place the kimchi, rice, beef and red pepper on to a tortilla, roll and wrap in tin foil.
  5. Place in oven (160°C) for 2 minutes to heat through.
  6. Slice in half and serve.
  • 90 minutes
  • 6 Portions
  • Dessert
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For the peach jelly

6 peaches

500g sugar

500 ml water

1 leaf gelatine

60ml Monte Bello Peach Brandy

For the almond sponge

75g ground almonds

75g sugar

20g flour

5 egg whites

For the raspberry crisp

250g raspberry purée

50g sugar

5g pectin

For the vanilla ice cream

500 ml whipping cream

500g milk

1 vanilla pod

200g egg yolks

250g caster sugar

50g stabiliser

For the raspberry Italian meringue

55g egg whites

105g sugar

50g purée

For the raspberry sauce

40g raspberry purée

20g sugar


  1. For the Peach Jelly - Make a simple syrup with 500g sugar and 500ml water. Quarter and de-stone the 6 peaches and add to the poaching liqueur (add the brandy towards the end of the cooking time). Then purée the peaches with some of the poaching liqueur and add the soaked gelatine. Once this is done, place in moulds.
  2. For the almond sponge - Mix 75g almonds, 75g sugar, 20g flour and 5 egg whites in a bowl and pass through a sieve. Then place the mix in espuma gun with three charges. After this place in a disposable cup with holes in and cook for 45 seconds in the microwave.
  3. For the raspberry crisp - Mix 50g sugar and 5g pectin together and add to the 250g raspberry purée. Cook out on stove until the consistency of jam. Once this is done spread on silicone mat and cook at 100°C for one hour.
  4. For the vanilla ice cream - Heat 500g milk, 500 ml cream and 1 vanilla pod on the stove. Whisk together 200g egg yolks and 250g sugar. Pour 500g milk mix over the eggs while whisking. Strain mix into a pot and cook on stove until desired consistency. When cooled add 50g stabiliser and place mix in the ice cream machine.
  5. For the raspberry Italian meringue - Place 55g whites in mixing bowl and put on a slow mix. Place 105g sugar in a pan with just enough water to cover and heat on the stove until it has reached 121°C. Pour slowly over the whisked egg whites then speed up the whisk. After you have your Italian meringue add in your 50g purée.
  6. For the raspberry sauce - Place 40g raspberry purée and 20g sugar in a pan and reduce down until shiny. Pass through a fine mesh sieve.
  • 15 minutes
  • 8 Portions
  • Accompaniment, On the Go, Side Dish, Starter
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  • 1 Cauliflower
  • 200 g Panko Breadcrumbs
  • 200 ml Cold Water
  • 150 g Country Range Plain Flour
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 0.5 tsp Country Range Ground Paprika
  • 1 tin Country Range Coconut Milk
  • 400 g Country Range Peri Peri Sauce


  1. Make the batter by whisking the flour, water and seasoning until smooth.
  2. Cut the cauliflower into florets, dip in the batter and roll in the breadcrumbs.
  3. Deep-fry for 3 minutes until golden.
  4. Meanwhile, whisk the Peri Peri Sauce with the Coconut Milk until smooth.
  5. Toss the cauliflower in a little Buffalo sauce and with an extra side of sauce for dipping.
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  • 100 G Sweet Potato Crispy Fries
  • Cinnamon
  • Icing Sugar
  • 2 Tablespoon Honey
  • Shot Shot of Espresso Coffee
  • 1 Scoop Ice Cream


  1. Mix cinnamon and icing sugar together and roll the freshly prepared Sweet Potato Crispy Fries in it. Serve with an espresso coffee, ice cream and honey on the side as a dip
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  • 300 g Shoulder and neck of Herdwick lamb, cut into 4cm pieces (equal quantities)
  • 150 g De-boned breast of Herdwick lamb, cut into 4cm pieces
  • 500 g White onions, thinly sliced
  • 500 g King Edward potatoes, peeled and medium size
  • 15 g Plain flour
  • 60 g Salted butter, melted
  • 20 g Fine sea salt – approx.
  • g White pepper
  • 50 g White chicken stock


  1. Pre-heat the oven to 140°C
  2. Place the lamb in an earthenware dish and season with 15g of salt (approx.), pepper and dust with the flour
  3. Sweat the onions with 20g of butter and a pinch of salt until translucent. Cool, then add to the lamb.
  4. Pour on the white chicken stock.
  5. Thinly slice the potatoes, dry and season with 5g of salt and some pepper. Mix with 30g of melted butter and layer on top of the lamb/onion mix.
  6. Bake for 2¾ hours.
  7. Brush with the rest of the melted butter.
  8. Serve with pickled red cabbage, beetroot and salt baked carrots.
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50g Ground Beef
1 Egg
1 Délifrance Ciabatta Rusticia 74695
20g grated parmesan cheese
10g Flat-leaf Parsley
5g Salt
5g Ground Black Pepper
15ml milk
5ml Olive Oil
25g Marinara Sauce
10g chopped garlic
15g sliced provolone cheese
10g Fresh basil leaves


  1. To a large bowl add your ground beef, plus all of the ingredients up to and including the milk. Combine everything together until all ingredients are well blended.
  2. Once chilled place a large pan over medium-high heat, and drizzle the olive oil into the pan. Once the oil is hot, add the meatballs swirling/moving the pan around gently to help the meatballs keep their round shape, browning them on all sides this will take about 3 minutes or so (the meatballs will not be cooked through at this point). Remove and keep in a bowl to hold.
  3. Add the meatballs to the marinara sauce into it, and allow them to very gently simmer in the sauce, covered, for about 10 minutes, or until cooked through.
  4. Turn the grill on, and prepare a baking sheet; place the sliced Ciabatta Rusticia or rolls onto the baking sheet (slice-side up), and toast until golden, about 1-2 minutes. Remove from oven and rub the garlic clove over each slice; then drizzle with a touch of olive oil.
  5. To assemble, spoon about3 to 5 of the meatballs depending on size plus some of the sauce onto the toasted ciabatta roll. Top meatballs with a slice of provolone cheese, and place back under the grill for about 1-2 minutes just until the cheese is gooey and melted. Sprinkle over some of the fresh basil or parsley. Cover with the top of the ciabatta roll, pressing down to absorb the juices. Cut in half if desired and serve hot.
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350g Basmati rice
1/2  tsp turmeric
350g smoked fish, such as mackerel or haddock, skinned
300ml milk
75g butter
2 tsp medium curry powder
2 tsp grated fresh root ginger
1-2 red chillies (depending on taste), seeded and chopped
2 bunches of spring onions, finely sliced
Salt and freshly ground black pepper
Fresh mango pieces or mango chutney



  1. Cook the Basmati rice in boiling salted water with turmeric for 10-12 minutes or until tender. Drain and leave in a colander for a few minutes.
  2. Cut the fish into 4 cm (1. in) pieces and put them in a large saucepan. Pour over the milk and add enough cold water to cover the fish. Bring slowly to the boil, reduce the heat and poach for 3-4 minutes or until the fish is cooked and opaque. Drain away the liquid and set aside.
  3. Melt the butter in a large saucepan or casserole dish and add the curry power, ginger, chillies and spring onion. Stir over a medium heat for 3-4 minutes or until the onions are quite soft.
  4. Add the drained cooked rice and stir together until well mixed. Gently fork in the cooked fish, taking care not to break it up too much. Adjust the seasoning to taste and serve immediately.
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For the first marinade
1 garlic clove, peeled
1cm piece of fresh ginger, peeled
1 teaspoon chilli powder
Juice of ½ lemon

For the second marinade
250g Greek-style yoghurt
1 teaspoon each garam masala and ground coriander
50ml vegetable oil
½ teaspoon each ground cinnamon, chilli powder and dried fenugreek leaves
2 teaspoons gram flour

For brushing
Small knob of butter
2 teaspoons lime juice
1 teaspoon chaat masala or garam masala

For the pastry
250g plain flour, plus extra for dusting
1 teaspoon sea salt
250g cold unsalted butter

For the masala
1 small onion, peeled
10 garlic cloves, peeled
Vegetable oil
6cm piece of fresh ginger, peeled
3 level teaspoons each ground coriander, chilli powder, turmeric and garam masala
2 large bunches of fresh coriander, leaves picked
3 ripe tomatoes


  1. For the first marinade, finely grate the garlic and ginger and place in a bowl. Add the chilli powder, lemon juice and chicken, then set aside to marinate for 30 minutes.
  2. For the second marinade, add all of the ingredients to the chicken, mix together well, then leave to marinate for a further 4 to 6 hours.
  3. Skewer the marinated chicken pieces and cook over a barbecue, or in a hot oven at 200ºC/400ºF/gas 6, for 15 minutes, or until cooked through. Brush with a mixture of butter, lime juice and chaat masala and set aside.
  4. For the pastry, sieve the flour and salt into a bowl. Cube the butter, then rub in with your fingertips until the mixture resembles breadcrumbs. Add 105ml of cold water and gently mix into dough.
  5. Dust the dough with flour, wrap in cling film and leave to rest in the fridge for 30 minutes.
  6. Preheat the oven to 160ºC/325ºF/ gas 3. For the masala, chop the onion and garlic, then add with a little vegetable oil to a pan over medium heat and sauté for 5 minutes until soft. Finely grate the ginger into the pan and cook for 2 minutes until golden.
  7. Stir through the spices, then chop the coriander and tomatoes and add to the pan, stirring to combine. Stir for a couple more minutes until everything is cooked through. Toss the chicken in the masala.
  8. Roll out the pastry to just under 1/2cm thick. Line the base of a pie dish (roughly 20cm x 20cm x 6cm), then add the chicken filling.
  9. Lay another piece of pastry on top, seal the edges, trim off any excess and poke a small hole in the top. Bake in the oven for 35 to 40 minutes, or until the pastry is golden and the filling is hot.
  10. Garnish with summer berry chutney, raspberry purée, chives, and frisée lettuce.
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1 sliced Délifrance Tepper Baguette
10g Butter
15g Mayonnaise
15g Cheddar
15g Crispy bacon
15g Sweet Gem Lettuce
10g Sliced Tomatoes
10g Avocado
5g Salt and ground black pepper



  1. Spread each piece of toasted bread with a thin layer of butter and then a generous layer of mayonnaise.
  2. Place the white cheddar on the 2 slices of bread that will be the bottoms. Arrange them so they cover the bread as completely as possible.
  3. Place the bacon on the cheese so you'll be sure to get bacon in every bite. Arrange the leaf lettuce on top of the bacon followed by 3 slices of tomato.
  4. Add the avocado slices and lightly salt and pepper the avocado. Then top with the top slice of baguette. Press down lightly.
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Daloon Mini Vegetable Spring Rolls
Daloon Onion Bhajis
Daloon Vegetable Samosas
Daloon Vegetable Gyozas
Daloon Chicken Gyozas
Country Range Madras Plain Poppadoms
Mission Foods Mini Naan Breads

Edamame Bean Mix
Frozen soy beans
Country Range Chilli Flakes
Chopped coriander

Madras Fish Curry
100g red onions
200g sweet potatoes
200g Country Range Madras Curry Sauce
350g Country Range Fish Pie Mix
25g chopped coriander

Vegetarian Tikka Masala Curry
100g tomatoes
100g onions diced
200g chick peas
1 small head cauliflower
25g Potatoes
200g Country Range Tikka Masala Curry Sauce

Asian Slaw
Equal parts:
Spring onion
White cabbage
Red onion
Chopped coriander

Asian Slaw Dressing
Equal parts:
Country Range Dark Soy Sauce
Juice of 1 lime
Pomace oil
Sesame oil
A sprinkle of chilli flakes

Country Range Soy Sauce
Country Range Mango Chutney


  1. For the Asian Slaw: First of all make the dressing my blending together the soy sauce, lime juice, pomace oil, sesame oil and a sprinkle of chilli flakes. Grate white cabbage, carrot, red onion and spring onion and add chopped corinador. Mix together and add the dressing.
  2. For the Madras Fish Curry: Add the onions, sweet potatoes and chopped coriander into a pan and simmer for 10 minutes. Add the curry sauce and the fish and cook through until tender.
  3. For the Vegetarian Curry: Add the tomatoes, onions, chick peas, potatoes, cauliflower together with the curry sauce and a teaspoon of tumeric together into a pan. Bring all to a simmer until tender.
  4. Fry the spring rolls, onion bhajis, gyozas and samosas according to the packaging.
  5. Add enough cooked Tilda Basmati & Wild Rice for the number of customers sharing and a spoonful of coconut cream. before serving.
  6. Add all of the curries, rice and dips into complementary bowls and dishes. Finally, add your poppadoms, naan breads, spring rolls, gyozas, samosas and onion bhajis on to various platters and plates and serve.
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15ml Country Range Olive Oil
Country Range Balsamic Vinegar
Slices of Parma ham
Slices of Salami
Mini Gherkins
Onion Chutney
Tomato Chutney
4 Délifrance Miniguettes
1 sliced Délifrance Ciabatta Quinoa
Mini Mozzarella Balls
Sun Blushed Tomatoes


  1. Decant the olive oil into a small dipping pot or ramakin. Repeat this process for the Balsamic Vinegar.
  2. Place these nicely onto a serving board or slate.
  3. Also add the parma ham, salami, sun blushed tomatoes and mini mozzarella balls. 
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  • 1 Portion Pre-cooked rice noodles
  • 1 Pack Stir fry vegetables
  • 900 g Stir fry beef strips
  • 6 tbsp Chilli and Garlic Sticky  Sauce
  • 2 tbsp  Prep Premium  Sunflower Oil
  • 1 tsp Chopped red chilli
  • 1 tsp Chopped spring onion


  1. Stir fry the beef strips in 2 tbsp of Prep Premium Sunflower Oil until just cooked
  2. Drain any additional fat/water from the pan
  3. Add the stir fry vegetable pack and stir fry for 1 minute  adding more Prep Premium Sunflower Oil as required
  4. Add the Lion Asian Ginger, Chilli and Garlic Sticky  Sauce to the pan and cook through
  5. Whilst cooking, plunge the pre-cooked rice noodles in  boiling water to reheat
  6. Assemble the rice noodles in the bottom of the dish and  top with the beef stir fry mix
  7. Dress with chopped chilli and spring onion and serve
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  • 1 Pack Fresh egg noodles
  • 100 g Raw chicken breast strips
  • 1 Pack Stir fry vegetables
  • 50 g Chopped pak choi
  • 6 TBSP Lion Japanese Teriyaki BBQ Sauce
  • 2 TBSP Prep Premium  Sunflower Oil


  1. Stir fry the chicken breast strips in 2 tbsp of Prep  Premium Sunflower Oil until cooked
  2. Drain any additional fat/water from the pan
  3. Add the stir fry vegetable pack and stir fry for 1 minute  adding more Prep Premium Sunflower Oil as required
  4. Add the Lion Japanese Teriyaki BBQ Sauce to the pan  and cook through
  5. In a separate pan place the fresh egg noodles in boiling  hot water to reheat
  6. Add the chopped pak choi to the stir fry mix and remove  from the heat
  7. Drain the noodles and place in a dish
  8. Top with the Japanese Teriyaki BBQ Chicken Stir Fry  and serve with extra Lion Japanese Teriyaki BBQ Sauce  drizzled on top
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  • 1 Portion  Pre-cooked pork ribs
  • 6 TBSP Lion Korean BBQ Sauce
  • 1 TSP Chopped red chilli
  • 1 TSP Chopped coriander


  1. Remove the pre-cooked pork ribs from the packet and  cook according to the instructions
  2. 10 minutes before the end of the cooking program,  remove from the oven and cover with the Lion Korean  BBQ Sauce
  3. Return to the oven and allow to cook for the final 10  minutes to warm through the sauce and create a sticky  glaze
  4. At the end of cooking, remove from the oven  and transfer to serve
  5. Dress the ribs with chopped red chilli and chopped  coriander
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  • 1 Flour tortilla wrap
  • 4 Breaded chicken strip
  • 20 g  Shredded iceberg  lettuce
  • 50 g Roasted vegetable  couscous
  • 30 g Lion Hummus  Mayonnaise


  1. Place the flour tortilla wrap on a flat surface
  2. Add the Lion Hummus Mayonnaise down the centre of  the wrap  
  3. Layer on the shredded iceberg lettuce, roasted  vegetable couscous and the breaded chicken strips
  4. Fold the wrap over in half and pull back tightly around  the chicken
  5. Tuck the ends of the tortilla wrap in and continue to roll  the wrap  
  6. Cut in half and serve