Ingredients

10 Garden Gourmet breaded fillets

5 onions, sliced

2tbsp vegetable oil

12 cloves of garlic, crushed

2½  heaped tbsp medium curry powder

2½ tbsp plain flour

20g honey

5 tbsp of mirin

2 tbsp reduced salt light soy sauce

Broccoli with miso sesame dipping sauce

6tbsp sesame seeds

1tbsp reduced salt light soy sauce

2tbsp caster sugar

2tbsp Japanese rice vinegar

2tbsp mirin

2tbsp sweet white miso

800g tender stem broccoli spears, trimmed

 

To serve

1,250kg (125g per portion) cooked wholegrain rice

Method

1. To make the Katsu sauce, fry the onions in the vegetable oil for 10 to 15 minutes until soft. Add the garlic and fry for 5 minutes. Stir in the curry powder, plain flour and 1.5 litres of water.
2. Season and simmer for 15 minutes, then whizz in a blender. Strain into a clean pan, then stir in the honey, the mirin and soy sauce. Keep warm.
3. To make the miso sesame dipping sauce, in a small frying pan, slowly toast the sesame seeds over a low heat until golden for 5 minutes. Save some of the seeds to decorate, and grind the remainder in a pestle and mortar (or in the small bowl of a food processor) until fine. Mix in the soy, sugar, vinegar, mirin and miso then set aside.
4. To cook the broccoli, bring a pan of water to the boil and blanch the broccoli for 2-3 minutes, or until just tender. Drain, transfer to a serving platter, sprinkle over the reserved sesame seeds and serve alongside the dipping sauce.
5. Place the breaded fillet onto a lined baking tray and bake at 180°C from frozen 12-15 minutes, from defrosted 9-12 minutes.
6. Slice and serve with the sauce, rice, broccoli and miso sesame dipping sauce
7. Try adding sliced spring onion and chopped coriander to the rice. This katsu curry recipe goes really well with steamed coconut rice.

Ingredients

25g Country Range Unsalted Butter

500g Country Range Chocolate Creme Mix

25g Country Range Dark Chocolate Drops

25g Country Range Milk Chocolate Drops

25g Country Range White Chocolate Drops

200ml Water

60ml Vegetable Oil

 

Method

1. Pre heat the oven to 170c
2. Place your muffin paper cups in your muffin tray
3. Lightly chop your chocolate drops, not too much as you don’t want chocolate dust!
4. Prepare the chocolate sponge mix as per pack instructions and add the chopped chocolate
5. Evenly distribute the cake mix into the muffin paper cups and bake in the oven for 12/15 mins

Ingredients

For the Sponge

25g Country Range Unsalted Butter

500g Country Range Plain Creme Mix

200ml Water

60ml Vegetable Oil

For the Butter Cream

250g Butter

500g Icing Sugar

Method

1. Pre heat the oven to 170c c fan
2. Place 12 small paper muffin cups in a suitable muffin tray
3. Prepare the plain sponge mix as per pack instructions
4. Fill the muffin cups and bake in the oven for about 8/10 and allow to cool
5. To prepare the butter cream - gently beat together the soft butter and add the icing sugar slowly until you have a light and fluffy mix
6. With the tip of a knife take out the top of each cake and cut in half
7. Pipe the buttercream into each muffin and top with the cut pieces of cake to form wings.
8. Dust with icing sugar and garnish with a few sugar strands

Ingredients

For the Sponge

25g Butter

500g Plain Creme Mix

200ml Water

60ml Vegetable Oil

Zest and juice from 2 lemons

For the Drizzle

Lemon juice and zest from 2 lemons

100g Caster Sugar

Method

1. Pre heat the oven to 160c / 140c fan
2. Line a 2lb bread tin with parchment and butter
3. Prepare the plain sponge mix as per pack instructions and add the juice and zest or 2 lemons
4. Fill the tin and bake in the oven for about 40 mins or until a skewer comes out clean. Allow to cool in the tin.
5. Remove from the tin and prepare the drizzle by mixing the sugar, lemon zest and juice together and pour over the loaf
6. Dress with slices of lemon and serve with a dollop of whipped cream

Ingredients

For the Sponge

25g Country Range Salted Butter

500g Country Range Plain Creme Mix

200ml Water

60ml Vegetable Oil

Lemon juice and Zest from 2 lemons

For the Garnish

100g Country Range UHT Whipping Cream

100g Blueberry Jam

1 Punnet Blueberries

Lemon Zest from 1 lemon

10g Icing Sugar

Method

1. Pre heat the oven to 170c
2. Line a baking tray with parchment and butter
3. Prepare the plain sponge mix as per pack instructions
4. Spread the cake batter evenly in the baking tray and cook in the oven, sprinkle with lemon zest and juice, then allow to cool
5. Spread the sponge first with jam then the whipped cream
6. Carefully roll up the sponge ad then garnish the top with more whipped cream, fresh blueberries, Leon zest and icing sugar

Ingredients

For the Mug Cake

1 Country Range Milk Chocolate Chip Cookie Puck

25g Country Range 70% Dark Chocolate Drops

25g Country Range UHT Whipping Cream

For the Garnish

1tsp Chopped Hazelnuts

1tsp Chopped Milk Chocolate

1tbsp Whipped Cream

Method

1. This is super quick and easy. Timings vary depending on microwaves, so try this and adapt accordingly. You should end up with molten chocolate at the bottom and a just cooked cookie on top
2. Place the whipping cream and chocolate into a mug, microwave for 20 sec-onds and stir
3. Place a defrosted cookie puck into the mug and microwave for another 20 - 30 seconds
4. Serve with whipped cream, chopped chocolate and toasted hazelnuts

Ingredients

For the Sponge

25g Country Range Salted Butter

500g Chocolate Creme Mix

200ml Water

60ml Vegetable Oil

For the Garnish

25g Grated Chocolate

100g Country Range UHT Whipping Cream

12 Mandarin Segments (fresh or tinned)

Zest from 1 Orange

Method

1. Pre heat the oven to 170c
2. Line a baking tray with parchment and butter
3. Prepare the chocolate sponge mix as per pack instructions
4. Spread the chocolate cake batter evenly in the baking tray and cook in the oven, then allow to cool
5. Cut chocolate disks out of the tray, using any other leftover bits for truffles etc.
6. Whip your cream and then star to assemble the gateaux as per photos
7. Garnish with mandarin segments, zest and grated chocolate

Ingredients

50ml Olive Oil

1 Red Onion (Chopped)

1 Courgette

1/2 Aubergine

2 Garlic Cloves Sliced

1 tsp Chilli Flakes

1 tsp Cumin

1 Cinnamon Stick

2 Bay Leaves

6 Cherry Tomatoes (Halved)

400g Chopped Tomatoes

200g Chick Peas

8 Olives

Zest and Juice from 1 lemon

Salt and Pepper to Season

Garnish

10g Pomegranate

15 tbsp Natural Yoghurt

5g Flaked Almond (Toasted)

1 tsp Fresh Herbs (dill and coriander)

2 Toasted Flat Breads or Floured Tortillas

Method

1. Fry the red onion, garlic, aubergine, courgette and cherry tomatoes in olive oil for a few minutes until they start to col-our
2. Add the spices and add a squeeze of lemon
3. Add the olives, chopped tomatoes and chick peas and simmer for 25 mins
4. Season to taste and garnish with natural yoghurt, pome-granate seeds, chopped dill and coriander and lemon zest.
5. Serve with toasted flat breads or floured tortillas

Ingredients

• 1 Country Range Dough Ball
• 100 g Country Range Tomato and Basil Sauce
• 1/4 tsp Country Range Oregano
• 8 Olives
• 1 Yellow Peppers (sliced)
• 3 Chestnut Mushrooms (sliced)
• 8 Sundried Tomatoes
• 6 Basil Leaves
• 50 g Vegan Grated Cheese

Method

1. Pre heat the oven to 260C and place a large baking sheet to get hot. This will help crisp the base
2. Defrost the dough ball as per instructions and allow to prove
3. Once the dough ball has doubled in size, hand stretch the dough to your required size, leaving a thicker edge for an authentic look and place onto parchment
4. Spread the pizza with an even amount of sauce and sprinkle with oregano
5. Top with your vegetables and cheese and bake in the oven for 2/3 mins on the hot tray
6. Carefully dip out the parchment and cook for another 2 mins
7. Serve with a nice green salad

Ingredients

3 tbsp Coconut milk (solid only)

130g Desiccated Coconut (toasted)

1/4 tsp Cinnamon

100g Dark Chocolate

Method

1. Place the coconut milk in the fridge. This will separate the solid from the water. Once it has chilled, simply scoop off the solids
2. Mix the cinnamon with the toasted coconut and add the co-conut milk solids
3. Mix well together and then shape into small bars and place in the freezer for 10 mins
4. Melt the 2/3 of the chocolate to 50c and then stir in the re-maining 3rd and remove from the heat. Once the chocolate has cooled to 32C its ready to coat the bars
5. Dip the base in the chocolate and place on parchment. It will only take a minute then place the bars on a wire rack and spoon over the remaining chocolate to evenly coat the bars

Ingredients

• 1 cup
• 1 cup
• 2 green bananas
• 2 ripe bananas
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• Pinch of salt for balancing

Method

1. In a food processor, blend green bananas with almond and coconut milk, add nutmeg, cinnamon, vanilla and salt, then pour in a pot and cook (simmer) for 8-10 minutes.
2. To serve, add half of the cooked porridge to a bowl with sliced ripe bananas on top. Delicious!

Ingredients

2 large tins of Country Range Chopped Tomatoes

3 tbsp Country Range Tomato Paste

2 tbsp Country Range Dried Oregano

2 tbsp Country Range Dried Basil

1 tbsp Country Range Dried Mixed Herbs

25g Country Range Vegetable Bouillon Mix dissolved in 1ltr of water

2kg of a selection of chopped vegetables, we like a mix of at least 4-5 including butternut, sweet potato, swede, courgette, celeriac, aubergine, tomatoes or mushrooms.

2 tbsp olive oil

2 chopped onions

4-5 carrots

4-5 sticks of celery

5-6 garlic cloves

Method

1. Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft.
2. Add the additional veg and cook for 5 more minutes.
3. Add the garlic and tomato paste. Cook for a few minutes then add the chopped tomatoes and oregano, basil and mixed herbs.
4. Season with pepper (we don’t add salt as this sauce is made for children) and simmer for 20-30mins, blend with a stick blender and store or use as needed.
5. To bulk and add some protein we sometimes add 200g of red lentils.
6. Serve with your favourite pasta or use as a base for your chilli or Bolognese.

Ingredients

250g unsalted butter,
softened

125g unrefined golden caster sugar

1 large egg

1 large egg yolk

40g cocoa powder

50g cricket powder

200g plain flour, sifted

70g chocolate chips

20g whole milk

Method

1. Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until pale and smooth. Add the whole egg and extra yolk and mix until incorporated.
2. Now add the cocoa powder, cricket powder and flour to the mixture, and mix on a low speed until evenly combined. Lastly add the chocolate chips and milk and mix briefly until incorporated.
3. Tip the mixture onto a sheet of cling film and roll into a log, about 6cm in diameter. Wrap the log in the cling film, sealing the ends, and place in the fridge to set for several hours, preferably overnight.
4. When ready to bake, preheat the oven to 180°C/Fan 160°C/Gas 4 and line a large baking tray with baking paper.
5. Unwrap the log and slice into 16–18 discs, about 1cm thick. Place the dough rounds on the prepared tray, leaving a little space in between as they will spread a little. (You may need to bake the biscuits in batches, depending on the size of your tray.)
6. Place the tray on the middle shelf of the oven and bake for 11 minutes. Transfer the biscuits to a wire rack to cool.

Ingredients

• 10 ml MONIN Hazelnut Syrup
• 10 ml MONIN Gingerbread Syrup
• 1 Double shot espresso
• 220 ml Steamed milk of choice

Method

1. Add Espresso, MONIN Syrups and steamed milk into cup of choice.
2. Garnish with whipped cream and cinnamon.

Ingredients

For the Beef Brisket

1kg Beef brisket

70ml Country Range Barbecue Sauce

60ml Country Range Pure Clear Honey

10g Country Range Smoked Paprika

50ml Cooking oil

150g Chopped onions

10g Garlic cloves

200ml Beef bouillon

5g Fresh thyme

Salt & pepper

For the Smoky BBQ Beans 

A 2.5kg tin Country Range Red Kidney
Beans In Water

A 2.5kg tin Country Range Chopped
Tomatoes in Tomato Juice

200g Country Range Barbecue Sauce

50ml Country Range White Wine Vinegar

5g Country Range Smoked Paprika

75ml Olive oil

150g Finely chopped onion

20g Garlic cloves

50g Demerara sugar

20g Chopped coriander

Method

1. For the Beef Brisket: Preheat the oven to 130°C (or alternatively cook overnight at 98°C for 12 hours).
2. Heat half the oil in a large non-stick frying pan.
3. Place the brisket on a chopping board and season with salt and pepper all over.
4. Brown the brisket on all sides in the frying pan then transfer to a deep ovenproof dish.
5. Add the remaining oil and cook the onion and garlic for 2-3 minutes until soft, then transfer to the dish with the brisket.
6. Add the barbecue sauce, honey, stock, thyme and paprika and bring to the boil, cover and slow roast in the oven for 4-5 hours until the beef is tender.
7. Leave to cool slightly then transfer the beef to a clean chopping board and ‘pull’ the cooked beef apart with a fork.
8. Transfer to a bowl and add some of the cooking liquid (sieved) to the beef to keep it moist.
9. For the Smoky BBQ Beans: Heat the oil in a saucepan and gently sweat the onions and garlic until soft. Then add the smoked paprika and stir for a few minutes.
10. Add the sugar and allow to caramelise in the pan then deglaze with the wine vinegar.
11. Add the chopped tomatoes, barbecue sauce and drained kidney beans to the pan and simmer gently for approximately 30 minutes.
12. Add the pulled brisket, finally add the fresh chopped coriander and mix thoroughly.

Ingredients

For the Tacos

100g HEINZ PROFESSIONAL MAYONNAISE

50g Crispy onion

6 small corn tortillas

1 Small cauliflower

2 Sirloin steaks

3 Large Maris Piper potatoes

Half a bag of watercress

For the Umami Mayo

100g HEINZ PROFESSIONAL MAYONNAISE

5g Yeast flakes

1 tbsp Soy sauce

2 tbsp Lea & Perrins

2 tbsp Beef gel stock

1 tbsp Brown miso paste

2 tbsp Lemon juice

Method

1. Prep cauliflower and tumble in oil. Season with salt and pepper, then roast (15-20 mins at 200°c).
2. Remove from the oven and blend with Heinz Professional Mayonnaise until smooth.
3. Peel and julienne potatoes and deep fry until golden.
4. Blend all mayo ingredients until smooth and well mixed, decant into piping bag for later.
5. Season sirloin steak with salt and pepper, then pan fry (1-2 mins per side), rest and slice into thin strips.
6. Toast tacos in a dry frying pan on high heat and shape using a taco stand.
7. Assemble taco with cauliflower puree on the base, topped with steak strips and crispy potato straws, then finish with the umami Heinz Professional Mayonnaise

Ingredients

For the Sushi

12 Slices salmon sashimi
250g Cooked sushi rice
Thinly sliced cucumber
Sushi seasoning to taste

For the Avocado & Wasabi Mayo

200g Heinz Professional Mayonnaise

20g Wasabi Paste

1 tsp Salt

1 Ripe Avocado

1 Juice of Lime

For the Garnish

Black sesame seeds

Crispy Nori Flakes

 

Method

1. Layer an ice cube tray with cling film.
2. Alternate slices of salmon sashimi and thinly sliced cucumber in the ice cube cavities for a checkerboard effect.
3. Place cooked sushi rice over the tray and press. Move to the fridge to thoroughly chill.
4. Meanwhile, make the avocado and wasabi mayonnaise by blending all the ingredients and season to taste.
5. Remove ice cube tray from the fridge and flip tray over onto a serving plate.
6. Gently peel back cling film to reveal sushi.
7. Garnish with avocado and wasabi mayonnaise, black sesame and crispy nori flakes.

Ingredients

Mac & Cheese Balls 

200g Elbow macaroni
200g 50g HGerinazt ePdro mfeoszszioanraell lMaa cyhoenenasiese
50g Gouda diced into small cubes
75g Grated mature cheddar
30g Grated parmesan cheese
150g Panko breadcrumbs
2 Eggs
Cracked black pepper

Roasted Pepper Mayo 

100g Heinz Professional Mayonnaise

1 tsp Smoked Paprika

A jar of roasted red peppers

Salt & pepper

Toppings

Handful of chopped chives

Parmesan

Method

1. Cook elbow macaroni until al-dente (8-9mins).
2. Heat Heinz Professional Mayonnaise in a saucepan and add all cheese except diced gouda.
3. Once melted and gooey, add the pasta and stir well to bind. Pour mix into a baking tray and leave to cool in the fridge.
4. Whilst the mix is cooling, make the pepper mayo by blitzing roasted peppers with Heinz Professional Mayonnaise, smoked paprika, salt & pepper, until smooth. Set aside in a ramekin.
5. Once cool, mould the mac and cheese mix into bitesized balls, dip the balls in beaten egg before rolling in a mixture of panko breadcrumbs and grated parmesan. Then, deep fry until golden brown (3mins).
6. Pat dry to remove oil and serve with the roasted pepper mayo. Sprinkle with extra parmesan & chives.