• 10 mins
  • 1 serving
  • Dessert
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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


  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.
  • 120 mins
  • 2 servings
  • Dessert
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50 g Country Range Natural Yogurt

10 g Country Range Pure Clear Honey

80 g Country Range Frozen Summer Berries


  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.
  • 20 mins incl 20 mins prep time
  • 4 servings
  • Lunch, Main
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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


  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
  • 5 mins incl 60 min prep time
  • 2 servings
  • Dessert
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100 ml Country Range Orange Flavour Jelly Crystals

50 g Country Range Frozen Raspberries


  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
  • 40 mins incl 30 mins prep
  • 1 serving
  • Lunch, Main, On the Go
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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



  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
  • 10 mins
  • 2 servings
  • Lunch, Main, On the Go
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  • 1 ea Country Range Doughballs
  • 30 g Country Range Barbecue Sauce
  • 80 g Country Range Marinated Cajun Chicken
  • 1 ea Tomato
  • 10 g Rocket


  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
  • 10 mins
  • 1 serving
  • Breakfast, Dessert
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2 ea Country Range Frozen 10″ Tortilla Wraps

25 g Chocolate Spread

10 g Country Range Hazelnuts

1/2 ea Banana


  1. Spread 1 tortilla with the Chocolate spread and top with sliced bananas
  2. Sprinkle with chopped hazelnuts
  3. Top with the remaining tortilla
  4. Place the quesadilla in a hot dry pan and cook for 1 min un-til the underneath browns and goes crispy
  5. Flip it over and repeat
  6. Cut into triangles and serve with a homemade sugar free fruit smoothie
  • 20 mins incl 15 mins prep
  • 4 servings
  • Dessert
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100 g Country Range Creamery Butter Salted (Diced)

200 g Gluten Free Flour

25 g Golden Caster Sugar

20 g Country Range Flaked Almonds

10 g Country Range Sunflower Seeds

10 g Country Range Pine Nuts

20 g Country Range Hazelnuts (chopped)

600 g Country Range Frozen Summer Berry Mix


  1. Pre heat oven to 160oC
  2. In a large bowl mix the dried seeds, nuts, sugar, flour and diced butter
  3. Rub to a sandy crumb and place on a nonstick baking sheet and bake for 10 mins at 160oC. Staring the mix after 5 mins to evenly cook
  4. Remove from the oven and set aside. The crumble should almost be fully cooked
  5. In a suitable baking tin, tip the frozen fruit and allow to defrost
  6. Top with the crumble and a sprinkle of more sugar
  7. Bake in the oven for 15 mins until hot
  8. Serve with Country Range Vanilla ice-cream or Country Range Custard
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100 ml Country Range Tomato & Basil Sauce

50 g Country Range Creamery Butter Salted

1 ea Onion (diced)

1 ea Carrot (diced)

1/2 ea Leek (diced)

1/2 ea Courgette (diced)

100 g Minced Beef

1/4 tsp Country Range Garlic Purée

1/2 tsp Country Range Dried Mixed Herbs

4 ea Country Range Lasagne

100 ml Country Range Béchamel Sauce Mix

25 g Country Range Grated White Mature Cheddar Cheese

15 g Parmesan


  1. Dice the veg as small as possible or add to a food processor, fry this mix with the mince until light brown.
  2. Add the garlic and continue to cook for 2 mins
  3. Add the mixed herbs and the tomato sauce
  4. Simmer for 5 mins and allow to cool a little
  5. Make the Béchamel sauce as per recipe
  6. Layer up the lasagne with the pasta, meat/veg mix and béchamel
  7. Top with lots of Country Range grated cheddar and some fresh grated parmesan
  8. Bake in the oven at 160oC for 40 mins until the top is just going brown
  9. Serve with fresh spinach and some fresh cut cherry tomatoes
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250g Gooseberries

250g sugar

50g sponge cake or trifle sponge


For the jelly

150ml water

70ml elderflower cordial

100g caster sugar

3 sheets leaf gelatine

75ml Sauternes or a good dessert wine


For the custard

Half a vanilla pod

300ml single cream

5 egg yolks

60g caster sugar

2 teaspoons cornflour


For the topping

250ml double cream

60g caster sugar

2tbsp elderflower cordial

Juice of half a lemon

20g grated chocolate


  1. Put the gooseberries in a pan with the sugar and a couple of tablespoons of water and cook on a low heat, stirring every so often, until they begin to soften. Turn up the heat and continue cooking for 10-12 minutes until they have broken down to a jam-like consistency. Leave to cool.
  2. For the jelly, bring the water and cordial to the boil, add the sugar and stir until dissolved then remove from the heat. Soak the gelatine leaves in cold water for a minute or so until soft. Squeeze out the water, add to the syrup and stir until dissolved, then leave the jelly to cool but do not let it set.
  3. Break the sponge into pieces and put into a glass and pour over the Sauternes. Spread about two thirds of the cooked gooseberries over the soaked sponge. Then pour over the cooled, but not set, jelly so it just covers the sponge and gooseberry. Put it in the fridge for an hour or so to set.
  4. Make the custard. Split the vanilla pod in half lengthways and scrape out the seeds with the point of a knife. Put the single cream, vanilla pod and seeds into a small saucepan and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes.
  5. In a bowl, mix the egg yolks, sugar and cornflour together. Take out the vanilla pod and pour the cream on to the egg mixture and mix well with a whisk. Return to the pan and cook gently over a low heat for a few minutes, stirring constantly with a wooden spoon until the custard thickens. Make sure it doesn't boil.
  6. Remove the custard from the heat and give it a final mix with a whisk. Transfer to a bowl, lay a sheet of Clingfilm over the surface of the custard to prevent it forming a skin and leave to cool for about 30 minutes.
  7. Once the jelly has set, spoon over the custard and leave to set for half an hour or so.
  8. Now prepare the topping. Put the double cream, sugar, elderflower, lemon juice into a bowl and whisk till firm.
  9. To serve, spoon the cream mixture on top of the trifle and top with gooseberry’s and dusted chocolate.
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2x Duck Breast (trimmed and scored)

2x Shallots (1x finely sliced, 1x rough sliced)

1x Lemon grass (Crushed)

10g Fresh Ginger (Skin on rough slice)

2x Garlic cloves (Crushed)

1xRosemary  (Whole stalk)

2x Bay leafs

2x Cloves

½ x Red Chilli (part finely diced, part left whole)

1g Thai 5 spice

5g Sea salt flakes

3g Mixed Peppercorns (crushed)

20ml   Walnut Oil

50g Golden Caster Sugar

30ml Apple Cider Vinegar

50g Fresh Gooseberries (green only)

20ml Madeira

20ml Brandy

10ml Ruby Port

100ml Veal stock

1x Potato large (King Edward, washed, peeled and diced)

30g Leeks (washed and medium diced)

1x Courgette (large diced)

1x Egg

250g Gram Flour

30g Strong Flour

5g Instant yeast

2g Turmeric

2g Madras Curry Powder

Pinch of Saffron

200g Cauliflower (washed and cut)

30g Butter

100ml Milk

30ml Double Cream

120g Kale (washed and picked)

½ x Lime

Pinch Nutmeg


  1. Gooseberry Chutney • Sweat finely chopped shallots in little oil then add washed gooseberries and combine. • Add vinegar and then the sugar, reduce heat and simmer till chutney consistency. • Add finely chopped chillies and season, check and adjust if needed. • Set aside until needed.
  2. Duck Breasts • Lightly season prepared duck breasts with salt, pepper and 5 spice. • Rub walnut oil into breasts and lay over aromats. • Set aside till ready to cook
  3. Cauliflower • Sweat off sliced shallots in little butter, then add cauliflower, combine, then the milk • Cook over low heat, loosely covered with cartouche till soft. • Strain, keeping liquid, then blitz till fine puree, pass through fine sieve and season. • Adjust seasoning, finish with a small pinch of nutmeg, set aside till ready for use.
  4. Pakora • Season diced potatoes and leeks and oven roast with little butter covered till soft. • Add courgettes, mixed and roast for 5 more minutes. • Rapidly cool this mixture. • Now, mix instant yeast with tepid water and let ferment. • Separately, combine egg with water, yeast and milk, whisking in flour and spices to taste. • Fold in the potato mixture. • Quenelle with dessert spoons and drop into fryer, oil temperature at 165°C • Fry till golden brown all round, approximately 5 minutes. • Cool, slice into two halves and set aside for plating up.
  5. Kale • Lastly, in warm pan, melt butter and oil, season and add kale. • Squeeze lime juice and pinch of nutmeg over and cook covered for a few seconds. • Drain.
  6. Execution of Dish • In a medium hot pan, sear the duck breasts skin side down, adding aromats and shallot trimmings. • Add pakoras to the same pan. • When golden brown and crisp skin achieved, flip all over, then return to a oven tray. • Cook pakoras and duck in 185°C oven for 4 minutes, take out and rest. • In the meantime, deglaze the cooking pan with brandy, Madeira then the port and reduce. • Add veal stock, turn up heat and boil till syrup consistency. Pass and reserve. • Slice each breast into two even lengthwise cuts. • Ensure all ingredients are ready and hot, start plating, finishing with warm chutney and pan jus.
  • Prep time : 10 minutes, Cooking time: 90 Seconds
  • Serves 4
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200g of Riso Gallo Venere rice, 1 pouch

4 Ripe Avocados

Fresh basil to garnish

1 tbsp of extra virgin olive oil

20g of almond, skinned and chopped

5g of toasted sesame seeds

1 lemon

Salt and pepper to taste



25g of Basil leaf, washed

20g of grated Grana Padano cheese

45ml of extra virgin olive oil

12g of pine nuts

Salt and pepper to taste



  1. First and foremost prepare the pesto. This is very easy - simply put all the ingredients into a blender or a jug, if you want to use a hand blender, and blitz them all together until you have a grainy paste – keep aside in a jar. You can store the pesto in the fridge for up to 2 weeks and it can be used in a variety of other dishes, such as pasta.
  2. Cook the Venere rice by placing the pouch into the microwave. Open the bag a little and cook for just 90 seconds. Once ready put it a mixing bowl.
  3. Open the avocados in halves and remove the stones. With a small knife make a few incisions on the avocados pulp just to make it easier to eat them once stuffed. If the cavities left by the stones are not wide enough for 2 spoons of rice, scoop out with a spoon a bit of avocado pulp and put it in the bowl with the rice. Now dress the rice with a drop of lemon juice, a tbsp. of extra virgin olive oil and a spoon of basil pesto. Add salt and pepper to taste a bit of lemon zest
  4. Stuff the avocado halves with 2 spoons of rice and serve on a wooden board. Sprinkle over the chopped almonds and the sesame seeds and garnish with fresh basil leaves.
  • 10 mins incl 30 mins prep
  • 1 serving
  • Lunch, Main, On the Go
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4 ea Country Range Frozen Breaded Chicken Breast Goujons

1 ea Country Range Frozen 12″ Tortilla Wraps

10 g Country Range Peri Peri Sauce

10 g Country Range Real Mayonnaise made with Free Range Egg Yolk

10 g White Cabbage

1/2 ea Red Onion

1 ea Cos Lettuce Leaf

1/2 ea Lime

1 tbsp Coriander Leaves (chopped)


  1. Shred and mix together the cabbage, onion and cos lettuce
  2. Mix together the mayo and Peri Peri sauce
  3. Cut 4 large circles out of the tortilla wrap
  4. Fry off the chicken goujons and keep warm
  5. Dress the salad with the Peri Peri Mayo
  6. Build your taco with salad, chicken, squeeze of lime and a sprinkle of coriander
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3 cups of gluten free oats

1 pack of Nutty mix (crush them up slightly to get the granola nice and chunky)

1 pack of Berry Mix

½ cup coconut oil, melted

½ cup date or maple syrup (you can use honey too)

1 tbsp cinnamon

1 tsp vanilla extract

Pinch of salt


  1. Start by preheating your oven to 180C and lining a baking tray with baking paper.
  2. In a large mixing bowl, stir together the oats, crushed nuts, cinnamon and salt.
  3. In a pan, gently melt the date syrup and coconut oil. Remove from the heat once liquid and add in the vanilla extract.
  4. Stir the wet ingredients into the dry mixture until well combined. Put the granola onto the baking tray and spread evenly.
  5. Bake for 15 minutes, then stir and gently press down on the granola with the back of a spoon (this helps create clusters) and then bake for a further 5 minutes. Switch off the oven, leave the oven door open and allow the granola to cool completely before breaking up
  6. Once cooled, stir through the Berry mix. Store in an airtight container for up to 1 week or until ready to serve with dairy- free milk and fresh berries.
  • Prep Time: 15 mins, Cooking Time: 15 mins
  • Serves 10
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  • 30ml olive oil
  • 20 fresh chicken thighs, skin on and bone in
  • 20 rashers streaky bacon, cut into strips
  • 5 crushed garlic cloves
  • 250g diced onion
  • 50g Essential Cuisine Chicken Stock Mix
  • 25ltrs water
  • 500g small jersey royal potatoes
  • 500g broad beans, cooked with skin removed
  • 500g sweetcorn niblets, cooked
  • 500g plum cherry tomatoes, halved
  • Good twist of freshly ground pepper
  • Sea salt seasoned to your taste


  1. Heat olive oil in a suitable pan with a lid, gently fry the chicken thighs on all sides until golden brown, with crisp skin. Remove from the pan.
  2. In the same pan, add the streaky bacon, cook for 4-5 minutes, until crisp, remove from the pan
  3. Stir in the garlic and onions, gently fry until the onions are soft but with not too much colour
  4. Return the chicken and bacon to the pan, stir in the Essential Cuisine Chicken Stock Mix and the water, cover with the lid
  5. Bring to the boil and simmer for 10 minutes, remove the lid, stir in the Jersey Royals, replace the lid and continue cooking for a further 20 minutes or until the chicken is cooked through and the potatoes are tender
  6. Stir in the broad beans, sweetcorn and tomatoes, simmer uncovered for five minutes. Adjust the consistency of the broth by adding a little hot water if necessary
  7. Season to your taste with sea salt and freshly ground pepper. Serve in warm bowls with crusty gluten free bread and mixed leaf salad on the side
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150g chestnut mushrooms (chopped)
1 garlic clove (chopped)
1 teaspoon dried thyme
1 teaspoon ground cumin
90g cooked chestnuts
½–1 teaspoon wholemeal flour
½ teaspoon arrowroot powder
olive oil
Sea salt and pepper to taste


  1. Toss the mushrooms with the garlic, cumin and thyme, a glug of olive oil, and some salt and pepper in a bowl. Put the mixture on a baking tray and bake for 10 minutes or until the mushrooms are browning. Remove and put to one side.
  2. When cooled, place the mushroom mix in a food processor with the other ingredients and blitz until combined and still a bit lumpy. Form small patties with the mix.
  3. Over a medium heat add olive oil to a frying pan and cook each burger for about 4 minutes each side. Serve on wholemeal buns with salad and ketchup.
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150g young nettle leaves
75g wild garlic leaves
75g Parmesan (finely grated)
1 garlic clove (finely chopped)
Zest of half a lemon and juice of half a lemon
70g flaked almonds (toasted)
150ml rapeseed or light olive oil


  1. Blanch the nettles in boiling water for approx 2 minutes. Drain and refresh with cold water. Squeeze out as much excess water as possible.
  2. Put nettles with raw wild garlic leaves, parmesan, garlic, lemon zest and almonds into a small food processor bowl.
  3. Blitz to roughly chopped, then with processor running slowly, season and drizzle oil in to required consistency. Add lemon juice to taste.
  4. Store in a jar in the fridge. Keeps 2/3 weeks.
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150g young nettle leaves
250g potatoes
2 small shallots (finely chopped)
1 clove of garlic (finely chopped)
1 tsp curry powder (or more depending on you palette or mix your own blend of ground chilli powder, turmeric, cumin and coriander)
4 small tomatoes halved
knob of butter
seasoning to taste


  1. Cut the potatoes into small chunks and boil till almost cooked.
  2. Blanch the nettles in boiling water.
  3. Sauté the shallots, add the spices and garlic and allow to cook for 5-10 minutes stirring frequently.
  4. Add the tomatoes to soften and finally the potatoes and nettles.