• 10 mins
  • 1 serving
  • Breakfast, Dessert
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Ingredients

2 ea Country Range Frozen 10″ Tortilla Wraps

25 g Chocolate Spread

10 g Country Range Hazelnuts

1/2 ea Banana

Method

  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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Ingredients

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

Method

  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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Ingredients

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

Method

  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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Ingredients

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

Method

  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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Ingredients

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

Method

  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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Ingredients

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

 

FOR THE PESTO

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

 

Method

  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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Ingredients

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)

Method

  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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Ingredients

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

Method

  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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Ingredients

  • 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

Method

  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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Ingredients

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

Method

  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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Ingredients

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

Method

  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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Ingredients

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

Method

  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.
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Ingredients

2 medium sized leeks
1 medium onion (diced)
1 tbsp unsalted butter
1 large potato (peeled and diced)
1 large garlic clove (finely chopped)
2 cups vegetable
5 cups stinging nettle leaves
½ tsp sea salt
Greek yoghurt or cream

Method

  1. Clean and trim the leeks and slice.
  2. Melt the butter in a large pan and add the lean, onion, potato and garlic. Sauté until the onion is soft. Stir in the stock then cover and simmer to soften the vegetables.
  3. Stir in the stinging nettles and salt and simmer gently for a further minute. Remove from the heat.
  4. Blend until smooth and creamy. Check the seasoning, allow to cool and when cool place in the refrigerator to chill.
  5. Serve with a spoonful of Greek yoghurt or cream.
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Ingredients

2 large potatoes, 200g when cooked (floury varieties are best)
100g gluten free flour
1 small egg (beaten)
150g young nettle leaves
nettle and wild garlic pesto
salt

Method

  1. Bake the potatoes in the oven until tender and scoop out the middles and put through a potato ricer. Add a pinch of salt.
  2. Flour your board well and put the potato on the board and make a well in the middle, add the beaten egg and combine with floured hands until you have a smooth dough thus incorporating the flour.
  3. Roll the dough into a chipolata shape and then cut into pieces. Bring a pan of water to boil, add the gnocchi and wait till they rise to the top. Drain and leave covered.
  4. Wilt the young nettle leaves quickly in boiling water. Drain add to the gnocchi together with a large dollop of the pesto.
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Ingredients

2 Wild and Game wild boar steaks, cut into bite-sized pieces
4 asparagus spears (sliced)
Half a red pepper (sliced)
1 small carrot (sliced)
Half a medium onion (sliced)
100ml light soy sauce
1 large tsp garlic paste
1 large tsp ginger paste
2 tbsp honey
2 tsp cornflour
Sesame oil
600ml water

Method

  1. Pre-heat the oven to 160 degrees centigrade, gas mark 3
  2. Heat some sesame oil in an oven-proof pot, add the meat and cook until browned.
  3. Mix the soy sauce, honey and cornflour in a small jug.
  4. Add the garlic and ginger and cook for a couple of minutes, then pour in the soy, honey and cornflour mix. Stir and cook until thickened then top up with the water.
  5. Keep on the heat until bubbling well, then put the lid on and transfer into the oven and cook for 2 - 2.5 hours. Check regularly and top up with water when necessary. You want the sauce to end up quite thick and sticky.
  6. Heat some sesame oil in a wok or frying pan and fry the vegetables for a few minutes – don’t overdo it; you want them to retain their bite.
  7. Add the vegetables to the pot of meat and stir well. Serve with noodles or rice.
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Ingredients

Sugar Clementine:
250g pastry fondant
125g isomalt
125g glucose
Equal quantities of glucose
and water
1g taronja (orange colour)
5g citric acid
5g orange powder

Buckthorn sorbet
1ltr orange juice
1ltr buckthorn juice
200g caster sugar
75g dextrose
150g pro crema
30g glycerine
10g gellan

White chocolate mousse
500g double cream
500g ganache
(equal quantities of double
cream and white chocolate)

White chocolate leaf
1kg white chocolate

 

Method

  1. Sugar clementine: Bring the pastry fondant, isomalt and glucose to 160°C. Add equal quantities of water and citric acid.
  2. Blackthorn sorbet: Add all the ingredients together in a bowl and whisk well. Divide the liquid in half. In a thermo jug, blitz at 90°C for 10 minutes and then turn up the temperature to 100°C for 10-15 seconds.
  3. White chocolate mousse: Whip the double cream to soft peak (slightly ribbon) – whisk by hand. Fold the ganache into the cream. Divide into piping bags.
  4. White chocolate leaf: Bring 750g of chocolate to 45°C - add 250g remaining chocolate to take it down to 25°C – then take it back up to 29°C.
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Ingredients

Good glug of olive oil
500g jersey royals, washed clean and left whole
1 packet silken tofu
1-2 garlic cloves, crushed into a paste using 1/2 tsp sea salt
Pinch of cayenne pepper
Pinch of smoked paprika
Juice from 1 lemon
Small handful of freshly chopped parsley

Method

  1. Pre-heat oven to 200 degrees
  2. Place a roasting dish in the oven with a good glug of olive oil, pop in to heat up whilst potatoes cook
  3. Cover the potatoes with cold water and bring to the boil. Cook until tender then drain and using a rolling pin or wooden spoon break the potatoes and place into the roasting dish. Make sure the potatoes are well covered in oil and sprinkle with sea salt and pepper
  4. Roast the potatoes in the oven for around 30 minutes, stirring half way through Whilst the potatoes are cooking make the aoili by placing all the items apart from the parsley in a high-speed blender and blitz until smooth. If the mixture is a little too thick then add a dash of soy milk. Mix in the parsley by hand
  5. Once the potatoes are cooked, remove from the oven and drain any excess oil. Place on a large plate with the aoili in the middle.
  6. ** Top tip. You can also add smoked paprika to the potatoes before roasting to give them a lovely smokey flavour You can also add finely chopped sweet pickled gherkins, onions and dill to make the aoili into tartare sauce (can remove garlic if preferred).
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Ingredients

For the grilled sardines
1 whole sardines, butterflied
1 lemon, juice only
salt
pepper
vegetable oil

For the salsa verde
½ bunch flat-leaf parsley, leaves only
3 sprigs fresh mint, leaves only
1 shallot, finely diced
40 ml sherry vinegar
2 tbsp capers, in brine
3 tinned anchovy fillets
1 tsp Dijon mustard
1 lemon, juice only
120 ml extra virgin olive oil
½ garlic clove, minced
pepper
salt

For the garlic roasted Jersey Royals
500 g Jersey Royal potatoes, washed
3 garlic cloves, crushed
1 tbsp lemon thyme, finely chopped
1 tsp rosemary, finely chopped
80 ml olive oil
salt
pepper

Method

  1. Start by making the salsa verde first as its flavour will intensify as you prepare the rest of the recipe. Mix together the 30ml of sherry vinegar, diced shallot and a pinch of salt. Set aside for 10 minutes. Drain and finely chop the capers. Chop the anchovies, parsley and mint. Add the chopped ingredients to the shallots and stir to combine. Season with pepper and place into the fridge until required.
  2. Bring the potatoes to boil in lightly salted water. Reduce the heat and simmer gently for 7-10 minutes, or until the potatoes are just cooked. Strain and leave to steam until cool. Preheat your oven to 180˚C/gas mark 4. Once the potatoes have cooled, slice diagonally into halves and place into a large bowl. Add the lemon, thyme, rosemary, olive oil, garlic, salt and pepper. Toss to coat evenly. Place on a tray and into the oven for 20-25 minutes, or until the potatoes are hot and crispy on the outside
  3. Meanwhile, heat the griddle pan or barbecue until hot. Season the sardines with pepper, a dash of lemon juice and salt - leave for 5 minutes. Brush the sardines lightly with vegetable oil and place onto the hot grill or barbecue. Cook on each side for 2 minutes, or until just cooked through. Remove and leave to rest for 2 minutes.
  4. To Serve: Remove the potatoes from the oven and divide evenly across 4 plates. Place 2 sardines onto each plate and top with the salsa verde.