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1 bag 650g McCain Wedges

100g grated Asiago cheese

50g cup mayonnaise

50g cup sour cream or 1/2 cup plain yogurt

30g tsp salt

2 garlic cloves

168g marinated artichoke hearts

1/2 tsp lemon juice


  1. Prepare McCain Wedges according to package directions.
  2. Mash up the artichoke hearts in a bowl along with the minced garlic.
  3. Add the Asiago cheese, mayonnaise, sour cream (or yogurt), salt, garlic cloves and lemon juice.
  4. Mix it all together and refrigerate until using.
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650g McCain Southern Fried Wedges

113g Buffalo style hot wing sauce or taste to preference.

227g prepared Blue Cheese dressing (enough for fries and veg stick)

4 celery sticks cut into sticks

5 carrots peeled, cut into sticks


  1. Prepare McCain Southern Fried Wedges according to package directions.
  2. In a large bowl toss fries with Buffalo style hot wing sauce.
  3. Place Blue Cheese dip into bowl in center of serving platter. Arrange Spicy Buffalo Wedges around ¾ of serving platter. Place carrot and celery sticks in remaining platter space.
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1 540g Package McCain Spicy Lattice Cut Fries®

100g grated cheddar cheese

Half a red onion

75g cup diced tomatoes

1 small jalapeño, seeded and sliced

50g salsa

50g sour cream

50g  guacamole


  1. Cook McCain Spicy Lattice Cut Fries® according to package instructions.
  2. When fries are done, top with grated cheddar and return to the oven until melted and bubbling. About 3-5 minutes.
  3. Top with onion, tomato, jalapeño, and cilantro. Serve with salsa, sour cream and guacamole
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400g SureCrisp Medium Skin On Chips

1 tsp dried oregano

2 tsp olive oil

¼ finely chopped cucumber

10 pitted and halved black olives

6 finely chopped cherry tomatoes

1 tbsp finely chopped parsley

3 tbsp Greek yogurt

40g crumbled feta


  1. Toss the chips with the dried oregano and olive oil, then cook following pack instructions.
  2. While the fries are cooking, mix the cucumber with the black olives, cherry tomatoes and parsley. Mix the Greek yogurt with half of the crumbled feta in a separate bowl. Tip the fries into a serving dish, top with the salad and yogurt mixture, then scatter over the remaining crumbled feta. Season and serve.
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1 bag (650g) of McCain Southern Fried Wedges

75g of your favourite Ranch dressing

50g cup ketchup

30g  cup of your favourite hot sauce (or adjust based on preference)


  1. Prepare McCain Southern Fried Wedges according to package directions.
  2. Mix ketchup and hot sauce for Diablo dip.
  3. Place dips in cups on center of serving platter. Arrange cooked potato wedges around dip cups on serving platter.
  4. Just add friends!™
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  • 450g SureCrisp Thin Skin On fries
  • 30g cup Hoisin sauce
  • 3 teaspoons Sriracha Sauce
  • 30g cup Garlic Mayo
  • 30g cup chopped salted, roasted peanuts (see notes)
  • 3 tablespoons cilantro, roughly choppedGarlic mayo:
    • 30g cup mayonnaise
    • 1 teaspoon milk
    • 1 teaspoon garlic powder


  1. Bake the fries according to package directions. While the fries are cooking, chop the cilantro and prepare the garlic mayo.
  2. To make the garlic mayo, place the mayo, milk, and garlic powder in a bowl and stir to combine. Pour the garlic mayo into one of these to make it easier to drizzle.
  3. When the fries are done, season with a pinch of salt if desired. Pile them on a long oval or rectangular plate. Drizzle with hoisin, sriracha, and garlic mayo. Start with 2 teaspoons of sriracha and adjust to preference. Top with crushed peanuts and chopped cilantro. Serve warm.
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  • 450g McCain Original Steak Cut Chips
  • 500g Beef mince
  • 1 onion, diced
  • 1 Old El Paso Taco Seasoning Packet
  • 50g refried beans
  • 100g cups cheddar cheese
  • 50g jalapenos, drained, for topping
  • Spring Onions, diced
  • Sweetcorn, for topping
  • Diced black olives, for topping
  • 1 Avocado diced , for topping



  1. Preheat oven to 200c.
  2. Lay frozen fries on a large baking sheet and cook until crispy.
  3. While the fries are cooking, brown the ground beef with the onions and Old El Paso taco seasoning.
  4. Once the fries are crispy, remove them from the baking sheet and place them in the bottom of a skillet.
  5. Layer ground beef mixture over the fries.
  6. Spread the refried beans on top of the ground beef mixture.
  7. Sprinkle with cheese, and return to the oven to cook, until the cheese is melted
  8. Top jalapeno, spring onions, corn, black olives, and avocado.
  9. Serve immediately!
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  1. Arrange thin slices of brie on the thinbread.
  2. Top with sliced dried apricots. Fold the thinbread and place on a baking tray. Bake at 175 °C for about 6 mins. Cut into four pieces and serve.
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100g goats cheese
63g Essential Cuisine Béchamel Sauce

350g beetroot
50g rocket
5g micro basil
30g honey
Ready to use short crust pastry
Red currants


  1. Boil the beetroot until tender, slice thinly and toss in honey.
  2. To prepare the goats cheese, mix half a litre of luke warm water with 63g o Essential Cuisine Béchamel Sauce. Slowly bring to the boil whisking continuously. Once cooked out, reduce the heat and add the goat’s cheese slowly.
  3. Roll out the pastry to the size of an A4 piece of paper. Spread out the goats cheese sauce mix across the pastry. Place the sliced beetroot over the sauce and add the red currants.
  4. Bake at 180 degrees for 15-25 minutes until the pastry is golden brown. Finish with rocket and micro basil.
  5. Chef’s Tip - Swap purple beetroot for gold or candy striped for a more colourful affair!
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For the beetroot panna cotta

80 ml vegan single cream

20 ml Alpro milk

120 ml beetroot juice

30g sugar

4g veggie gel

salt and pepper

For the pickled vegetables

2 orange baby carrots

2 yellow baby carrots

6 mixed radish

1 floret purple cauliflower

1 floret white cauliflower

1 baby red beetroot

1 baby yellow beetroot

200 ml horseradish vinegar

For the beetroot reduction

300 ml beetroot juice

150g sugar

For the creamed vegan cheese

100g vegan soft cheese

20g chives salt and pepper

For the crumbed vegan hard cheese

200g grated vegan hard cheese


  1. Grease panna cotta mould with release spray to stop from sticking to mould. Put the milk, vegan cream, beetroot juice and sugar in a pan and bring to the boil, soak veggie gel in a little water and mix, add to panna cotta mix and leave on low heat to dissolve the for around 1 minute, check seasoning then pour into mould and place in the fridge.
  2. Prepare all baby vegetables and blanch vegetables in pan of boiling water, when ready remove and cool. Once the vegetables are cooled place into the horseradish vinegar and pickle all vegetables for around 30 minutes.
  3. Put the beetroot juice and sugar into a thick based pan and bring to the boil, reduce by half, set aside to cool. It should be a light syrup.
  4. Finely chop the chives, using a micro chopper place the vegan cream cheese and chives in the micro chopper and blend until smooth check seasoning. Put into piping bags and put into the fridge until required.
  5. Using a tray with a silicone mat place the grated vegan hard cheese into the oven until bake into a light golden crumb, remove and set aside to cool. Serve as shown.
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For the braised beef croquette

3kg  oxtail 400g

Douglas fir pine

1  onion, chopped

1  carrot, chopped

1  celery stick, chopped

1/2  head of garlic, crushed

For the hazelnut crumb

50g butter

50g breadcrumbs

30g hazelnuts toasted and finely chopped

1 lemon, zested

25g Parmesan

25g olive oil salt pepper

For the salt baked beetroot

3  beetroots

200g plain flour

200g salt water


For the cep purée

400g ceps, frozen then defrosted ice cubes

10g dried ceps

1/2  shallot, finely diced

1 sprig thyme

75 ml dry white wine

50g butter

1 dash olive oil

2cm fresh horseradish root salt

For the red wine jus

525 ml red wine

50g butter

60g shallots

160g button mushrooms, finely sliced

100 ml white chicken stock

160 ml brown chicken stock

50 ml whipping cream, whipped

1 bunch tarragon sugar

1 pinch sea salt black pepper

400 ml red wine


  1. Preheat the oven to 110°C/gas mark 1/4. Caramelise the oxtail in a hot pan until nicely browned all over. Place the Douglas fir in a deep roasting tray and lay a muslin cloth over the top. Place the oxtail on the cloth and arrange the carrots, onion, celery and garlic around the sides. Add the red wine, cover with water and cover the tray in foil. Place in the oven for 10 hours. Once cooked, pass the liquid through a sieve and pick the meat from the bones. Skim off all the fat from the liquid and reduce to a sauce consistency. Add a small amount of sauce back to the meat to moisten it and season with salt. Lay a sheet of sturdy cling film on a work surface and lay the oxtail meat down the centre in a sausage shape. Wrap tightly in the cling film to form a ballotine and tie the ends to seal. Place in the fridge to set. Once chilled remove from the fridge and cut into portions, panne in panko breadcrumbs and deep fry until golden brown.
  2. Place a large frying pan over a medium heat and add the butter. Cook until the butter is just starting to turn a light brown colour, then add the hazelnuts and breadcrumbs. Cook, stirring constantly until the breadcrumbs are an even golden brown. Remove from the heat and add the lemon zest and Parmesan. For the carrots 8 baby carrots, peeled 1 lemon, zest only 2 tbsp honey To cook the carrots, melt the honey in a pan with the lemon zest and add the carrots. Partially cook until nicely glazed, then transfer to the oven for 8 minutes or until cooked through. Remove from the oven and roll in the hazelnut breadcrumbs.
  3. Preheat the oven to 180°C/gas mark 4. In a pan, heat the flour and salt together. Add water and stir until a dough is formed. Cover the beetroots in the dough and bake in the oven for 1 - 1 1/2 hours depending on the size. Once cooked remove from the crust and cut into discs.
  4. To make the cep purée, peel the defrosted mushrooms. Place the trimmings in a saucepan, cover with a layer of ice cubes and place on a medium heat. Bring to the boil and strain over a bowl containing the dried ceps. Return the dried ceps and stock to the pan, bring to a simmer and reduce the liquid by half. Strain again and set aside. To finish the purée, heat a dash of olive oil in a saucepan, add the shallots and thyme and cook until soft with no colour. Roughly chop the cleaned frozen mushrooms and add to the pan. Cook until all the moisture has come out of the mushrooms, add the wine and reduce until there is roughly 50ml left in the pan. Remove the thyme and add the contents of the pan to a blender with the butter and half of the mushroom stock. Blitz until smooth, adjusting the texture with more stock if needed. Season to taste, transfer to a saucepan and set aside.
  5. To make the red wine jus, pour the wine into a pan and reduce until it is 185ml. Place a pan onto the stove and allow to get hot, then add the butter and shallots and cook until they start to caramelise. When they turn a light golden brown, add the 125g of button mushrooms and continue to cook until they go crispy. Drain in a colander. In a clean pan, add the chicken stocks, cream and reduced red wine. Place onto the stove and bring to the boil and add the mushroom mixture. Cook for twenty minutes, then pass through a fine sieve and place into a clean pan. Bring to the boil, add the remaining 35g of mushrooms and reduce a little further until the right consistency. Remove from the heat, add the tarragon, black pepper and sugar. Taste and adjust if necessary.
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1 radicchio lettuce, coarsely shredded

2 chicory, leaves separated

150g baby spinach

bunch fresh watercress, stalks trimmed

200g wholegrain freekeh

8 marinated baby artichokes in oil drained and halved

2 sticks celery, peeled and thinly sliced

6 fresh ripe figs, halved


For the dressing

juice of 2 oranges (blood oranges if you can get them)

1 tsp Dijon mustard

75ml olive oil

15ml walnut oil

2 tbsp walnuts, toasted and coarsely chopped


For the beetroot ‘pastrami’

4 raw medium beetroots, peeled

1 tbsp cracked black pepper

1 tsp ground coriander

1 tbsp olive oil

1 tsp smoked paprika

1 tsp sea salt

1 tsp sugar

½ tsp cayenne pepper

Freekeh (FREAK-keh)

Freekeh is high in fibre and has low glycemic index for slowly released sustained energy. Free of chemicals, preservatives, and anything genetically modified, freekeh has a moist, chewy texture with a light nutty taste.


  1. Mix the pepper, salt, sugar, paprika, cayenne and coriander well together in a bowl. Roll the peeled beets in the olive oil then pass them through the spices, ensuring they are completely coated in the spices all round.
  2. Place in the fridge to marinade for at least 48hrs. For best results marinade for 2-4 days. Preheat the oven to 175c. Wrap the marinated beets in foil, place on a baking tray and roast in the oven for 1-1. hours or until they are tender; remove and allow to go cold.
  3. When cold slice thinly with a sharp knife, or for best results, a Japanese mandolin. Bring the freekeh to boil in 600ml of water then simmer gently for about 45 minutes until tender, drain well in a colander and leave to go cold.
  4. For the dressing, whisk together the orange juice, mustard and both oils; season to taste and add the toasted walnuts
  5. Place the lettuce, endive, celery, artichokes and cooked freekeh in a bowl along with the figs; pour over the dressing, toss gently together and season to taste.
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For the pickled beetroot

1 candy stripe or golden beetroot

50g caster sugar

50ml white wine vinegar

1 cloves

1 star anise

1 sprig thyme

For the oatcakes

100g plain flour

pinch salt

pinch bicarbonate soda

440g breakfast porridge oats

100g butter

320ml boiling water

For the beetroot chutney

200g beetroot

1 Braeburn apple

1 banana shallots

50g soft brown sugar

30ml white wine vinegar

1 zest and 1 orange juice

½ tsp ground ginger tsp

½ tsp coriander seeds

½ cinnamon stick

pinch cumin cumin

pinch cayenne pepper

For the goat’s cheese

1 Glazert goat cheese

75g hazelnuts

10g chives

50g ginger bread (optional)

1pkt micro red chard


  1. For the pickled beetroot - Put all ingredients except the beetroot in a pot and bring up to boil, take off from heat. Meanwhile using a mandolin or a very sharp knife cut the beetroot into very thin slices. Place the slices into the hot pickling liquor and leave them until needed and the liquor has cooled.
  2. For the oatcakes - Mix oatmeal, salt, bicarbonate soda and flour. Melt butter in boiling water and add to dry ingredients. Mix until the mixture feels spongy. Turned the mixture onto a surface with oatmeal and scatter more on top. Pin out until the mix is about 5mm thick cut to r Pin out until the mix is about 5mm thick cut to required shape. Bake at 180˚C for 10min.
  3. For the Chutney - Finely dice the beetroot, grate the apple keeping the skin on. Place in a pot with all the other ingredients. Bring up to the boil then turn down to a gentle simmer Cook out chutney slowly for about 35 minutes or until the majority of the liquid has gone. You should be left with sticky chutney.
  4. Place goat cheese into a robo coupe for few seconds and roll up. Replace the goat cheese onto a cling film with sprinkle of chives and hazelnuts, and crumbed ginger bread roll up and put into a fridge.
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500g turkey breast, cut into strips

1 tbsp peanut oil

1 red onion, chopped

1 green pepper, finely sliced

½ red chilli, deseeded and finely sliced

Rice or noodles, to serve

For the marinade

60ml dark soy sauce

1 tbsp runny honey

1 tbsp white wine vinegar

1 tbsp sesame oil

1 tbsp dark brown sugar

1 tbsp sesame seeds

1 garlic clove, crushed

1 tsp finely chopped

Fresh ginger

2 tbsp water


  1. Put all of the marinade ingredients into a large bowl and whisk together really well.
  2. Add the turkey breast strips to the marinade, cover, place in the fridge and marinate for at least an hour but ideally overnight
  3. Heat the oil in a non-stick wok over a high heat. Using a slotted spoon, remove the turkey from the marinade and stir-fry for three minutes
  4. Add the onions, pepper and chilli and stir-fry for another three minutes, then pour the marinade into the wok and stir-fry for a final 1–2 minutes.
  5. Serve with rice or noodles.
  • 45 mins
  • serves 8
  • Dessert
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For the fondant mix

• 250g Country Range 70% Dark Chocolate Drops

• 50g Country Range Plain Flour

• 15g Country Range Ground Cinnamon

• 5 Country Range Free Range Medium Egg yolks

• 5 Country Range Free Range Medium Eggs

• 125g sugar

• 250g butter

For the ice cream

• 250g Country Range Free Range Medium Egg yolk

• 600ml milk

• 600ml double cream

• 125g sugar

• 4 vanilla pods split in half

For the orange sauce

• 4 oranges

• 50g sugar

For the garnish

4 chocolate straws


  1. For the fondant mix- Melt the butter and chocolate together until completely combined. Whisk the sugar with the eggs and yolks then stir into the chocolate mixture. Fold in the cinnamon and flour slowly to prevent lumps from forming. Pour the mixture into greased mini pudding moulds and refrigerate.
  2. For the ice cream - To make the ice cream, place the milk and cream into a pan. Halve the vanilla pods lengthways and add to the pan. Bring to the boil. Whisk the egg yolks and sugar together until light and fluffy. Pour a third of the cream mixture into the egg, whisking constantly. Then whisk in the remaining two thirds. Add this mix back to the pan and stir over a low heat until it thickens. Cool over iced water then churn in an ice cream maker until soft, smooth and ready to serve. Ensure you do not over churn! Place into a freezer proof container and freeze.
  3. For the orange sauce - Zest two of the oranges and juice all four. Add the juice and zest into a saucepan with 50g sugar and cook until a syrup is formed (about 15 minutes).
  4. Cook - Cook the puddings for eight minutes and serve straight away, do not overcook as the centre should be soft.
  5. Serve - Make a swipe on the plate with the orange sauce, tip out the fondant into the centre of the plate, serve with a scoop of ice cream and decorate with a chocolate straw.
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650g McCain SureCrisp Traditional Chips

1 carton cheddar cheese sauce

1/4 cup 2% milk

1/2 teaspoon garlic powder

1/4 teaspoon onion powder



  1. 1. Arrange the chips in a single layer in 2 greased baking trays. Bake at 200°C for 15-18 minutes or until tender and golden brown.
  2. 2. Meanwhile, in a small saucepan, combine the soup, milk, garlic powder and onion powder; heat through. Drizzle over fries; sprinkle with paprika.
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1 tablespoon canola oil

1 medium onion, finely chopped

1KG Smoked Streaky Bacon

400g McCain Mini Hash Brown Nuggets, thawed

6 large eggs, lightly beaten

1/2 cup reduced-fat sour cream

1/2 cup half-and-half cream

1 tablespoon dried parsley flakes

3/4 teaspoon garlic powder

1/2 teaspoon pepper

1-1/2 cups shredded cheddar cheese


  1. Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add bacon; cook until lightly browned, 1-2 minutes, stirring occasionally. Remove from heat.
  2. Line bottom of a greased 11x7-in. baking dish with hash browns; top with bacon mixture. In a large bowl, whisk eggs, sour cream, cream and seasonings until blended. Stir in cheese; pour over top. Bake, uncovered, until golden brown, 35-40 minutes.
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1 tablespoon sugar

1/2 cup cider vinegar

4 cups shredded cabbage

113g McCain Lattice Fries

1/4 teaspoon salt

1/4 teaspoon celery seed

1/4 teaspoon pepper

450g sliced deli pastrami

4 slices provolone cheese

8 slices Italian bread (3/4 inch thick), toasted

2 medium tomatoes, thinly sliced


  1. In a large bowl, combine tablespoon of the sugar and vinegar; add cabbage and toss to coat. Cover and let stand for 30 minutes. Meanwhile, Oven cook the lattice fries in the oven at 175c for 12-15 minutes.
  2. Drain cabbage. In a small bowl, combine the salt, celery seed, pepper and remaining sugar and vinegar; pour over cabbage and toss to coat.
  3. On an ungreased baking sheet, divide pastrami into four stacks; top each with cheese. Bake at 450° for 2-3 minutes or until cheese is melted. Place pastrami on four toast slices. Layer with fries, coleslaw, tomato slices and remaining toast. Serve immediately.