• 45 mins incl prep
  • 12
  • Dessert
View full recipe


140g Country Range Vegetable Oil

1/2 tsp Country Range Cinnamon

3 tsp Country Range Baking Powder

150g Country Range dried mixed fruit

240g Caster Sugar

6 tbsp Country Range Aquafaba (Chickpea Water)

1 tbsp Country Range Sunflower Seeds (Chopped)

200g Gluten free Self Raising Flower

200g Grated Carrots


1 can Country Range Coconut Milk (solid only)

100 g Icing Sugar

1ea Zest of orange

1 tsp Country Range Sunflower Seeds (chopped)


  1. Pre-heat the oven to 180C
  2. Whisk the oil, chick pea water (aquafaba) and sugar until the mixture is like mayonnaise. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, spices, chopped sunflower seeds and mixed dried fruit.
  3. Fill some muffin cups and bake for 12-15 mins. Test with a cocktail stick and If it comes out clean, it's ready to take out of the oven. If it comes out a little gooey, leave in for another few mins and then cool
  4. Meanwhile, whip together the solid part of a chilled can of coconut milk, icing and zest of 1 orange.
  5. Once cakes are cool, pipe or spread with frosting and finish with chopped sunflower seeds
View full recipe


160g Country Range Panko breadcrumbs

20g Country Range Panko breadcrumbs (for coating)

20g Veggie Parmesan or hard cheese

200g Country Range Mature cheddar

100g Leek

1 tbsp Parsley (chopped)

1/2 tsp Country Range Thyme

3 Eggs

2 tsp Country Range English mustard

2 tbsp Country Range Whipping cream

Salt & Pepper


  1. Mix together 150g of breadcrumbs, saving 50g to coat the sausages, in a bowl with the cheese, spring onions, leeks, parsley, thyme, mustard, 2 eggs and cream
  2. Season with salt and pepper and separate the mix into 8 balls
  3. Roll out the balls to for even sized sausages and chill in the fridge for 45 mins
  4. Beat the last egg and dip the sausage into the egg then roll them in the remaining breadcrumbs and grated Parmesan / hard cheese
  5. Gently fry in the oil, turning all the time to get an even color
  6. Serve with a nice pickle
  • Gluten free Sweet potato, chick pea and ‘sausage’ roll
  • 4
  • Lunch, On the Go
View full recipe


280g Jus-Rol Gluten Free Puff Pastry

1/2 tsp Country Range Garlic puree

1/4 Country Range Ginger

1/4 tsp Country Range Garam masala

1/4 tsp Country Range Cumin seeds

1/4 tsp Country Range Coriander seeds

400g Chickpeas

200ml Vegetable stock

400g Chopped tomatoes

100g Country Range Coconut  milk

1/4 ea Onion small diced

200g Spinach

450g Sweet potato (diced)

10g Caster sugar


  1. Pre heat oven to 180oC
  2. To make the filling, chop and sweat the onion until softened in a little veg oil, add the garlic and ginger and cook for another 30 seconds. Add the garam masala, cumin and coriander and cook for a further minute.
  3. Add the diced sweet potatoes and the drained chickpeas into the onion mixture and mix well
  4. Stir in the readymade stock, tomatoes, coconut milk and sugar. Bring to the boil and simmer for about 10 minutes until the sweet potatoes are completely tender but still holding their shape.
  5. Fold the spinach into the sweet potato mixture and cook for another couple of minutes until the spinach is cooked through and tender. The mixture should be nice and chunky at this point – any excess liquid should be reduced down. Remove from the heat and leave to cool completely (2 hours)
  6. Cut the puff pastry sheet into quarters
  7. Add the cold filling mix onto the puff pastry and moisten the edges. Fold over to form a sausage roll.
  8. Crimp the sides and place on a baking sheet with baking parchment
  9. Bake for 20 - 25 mins until golden brown
View full recipe


25g  Coconut oil

100g Country Range dried Apricot

200g Country Range Dates

50ml Country Range Coconut milk

25g Country Range desiccated Coconut

15g Country Range Sunflower seeds

10g Country Range Poppy seeds

1/8th tsp  Country Range Tumeric

1/8th tsp Country Range Ginger

1/8th tsp Country Range Cinnamon



  1. Whizz apricots, dates, turmeric, ginger, cinnamon in a food processor until very finely chopped.
  2. Add the coconut milk and tip the mix into a bowl and use your hands to work in the coconut oil.
  3. Shape the mix into walnut-sized balls, roll in chopped sunflower seeds, poppy seeds and coconut.
  4. Store in an airtight container until you need an energy uplift
  • 30 Mins incl prep
  • 4 servings
  • Side Dish
View full recipe


90g Country Range Panko breadcrumbs

700ml Country Range Whipping cream

10 Country Range Cloves

3  Country Range Bay leaves

75g Country Range Butter

1/2 Onion (finely diced)

Salt & Pepper


  1. Finely dice the onion and sweat in the butter.
  2. Add the cream, bay leaves and cloves and simmer
  3. Add the breadcrumbs and stir until thick and creamy
  4. Add a splash of water if a little too thick
  5. Season with salt and pepper and grate loads of fresh nutmeg
  6. Serve with roast poultry or game
View full recipe


  • 350 g Frozen raspberries
  • 100 g Caster sugar
  • 250 g Country Range Short crust pastry
  • 175 g Country Range Panko breadcrumbs
  • 225 g Country Range Salted butter
  • 600 g Golden Syrup
  • 75 ml Country Range Whipping cream
  • 3 Large free-range eggs


  1. Bring the raspberries and sugar to a boil, turn down the heat and reduce by 2/3’s. Cool down and store in an air tight jar.
  2. When the pastry is defrosted, lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a 20cm loose-bottomed tart case, gently pushing it into the edges and leaving any excess overhanging the sides.
  3. Line the pastry with bling film and bake blind with rice for 25 minutes. Remove the rice and cling film, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool.
  4. Turn the oven temperature down to 160C
  5. Line the tart case with a layer of fresh raspberry jam
  6. To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns nut brown. Add the syrup, take the pan off the heat and whisk to combine. Put the bread crumbs in a medium bowl and add the butter and syrup mixture.
  7. Whisk in the cream, 2 eggs and 1 egg yolk and leave to cool for 10-15 minutes. Once cooled, pour the filling into the cooled tart case and bake for 20 minutes until the tart is just set – it should still have a wobble in the center. Remove the tart from the oven and leave to cool and set for 30 minutes.
  • 20 minutes, including prep
  • 10 Portions
  • Dessert
View full recipe


  • 1lb 2oz of McDougalls Self-raising flour, plus more for dusting
  • 3 Punnets of raspberries
  • 3 tsp Baking powder
  • 1 bag white chocolate buttons
  • 85 g Butter (cut into pieces)
  • 1 tbsp Caster sugar
  • 75 ml Milk
  • 1 tsp Vanilla extract
  • 1 Egg


  1. Pre-heat oven to 200⁰C and grease a baking tray.
  2. In a large bowl add the McDougalls Self-Raising Flour, salt and baking powder and mix.
  3. Add the butter then rub with fingers until mixture looks like crumbs.
  4. Next, stir in the sugar.
  5. Warm the milk in the microwave and add the vanilla extract.
  6. Mix some of the milk into the dry mixture with the raspberries and white chocolate buttons, adding more milk when needed.
  7. Dust a worktop with flour and tip the dough onto the surface.
  8. Roll out the scone dough and cut into pieces using a scone cutter.
  9. Place the dough on the greased baking tray and brush over the scones with a beaten egg
  10. Bake for 10 minutes until risen and golden and leave to cool.
View full recipe


12 good-quality dried figs
200ml (7fl oz/scant 1 cup) port (any type will do)
4 large duck legs
1 tbsp plain (all-purpose) flour
4 tbsp sunflower oil
10g (¼oz/¾ tbsp) unsalted butter
2 tbsp chopped mint leaves, stalks reserved
25g (scant 1oz/2 tbsp) caster (superfine) sugar
75ml (2½fl oz/1⁄3 cup) white balsamic vinegar
800ml (28fl oz/3½ cups) brown chicken stock
Sea salt and freshly ground black pepper


  1. The day before, put the figs in a bowl with the port. Cover with clingfilm (plastic wrap) and put in the fridge to marinate overnight. The next day, preheat the oven to 170°C (325°F/Gas 3).
  2. Season the duck legs with salt and pepper, then dip them in the flour. Shake of any excess flour. Put the oil in a large lidded flameproof and ovenproof casserole dish (Dutch oven) over a medium heat. When the oil is hot, add the duck legs and cook for 5 minutes on each side until golden. Remove with a slotted spoon to a plate and set aside.
  3. Pour off the excess oil from the casserole dish (Dutch oven) and reduce the heat. Add the butter, mint stalks, sugar and balsamic vinegar. Cook over a low heat for 4–5 minutes until lightly caramelized.
  4. Return the duck legs to the casserole dish (Dutch oven). Remove the figs from the port with a slotted spoon and pour the port over the duck legs. Add the chicken stock and bring to the boil. Reduce the heat to a simmer and tuck in the marinated figs. Cover with a lid and transfer to the preheated oven. Braise for 2–2½ hours, or until the duck is tender. Add a little more stock if it starts to dry out.
  5. Carefully remove the duck legs and figs with a slotted spoon and divide between the serving plates. Strain the cooking sauce through a fine sieve (strainer) into a small pan and bring to the boil. Add the chopped mint leaves, pour over the duck legs and serve immediately.
View full recipe


250g callebaut caramel fill
200ml chai infused cream
350g milk chocolate


  1. Bring cream to the boil and pour over chocolate and caramel. Leave to cool and pipe when the mix reaches 30c
View full recipe


500g Full Fat milk
200g Christmas Pudding/Mincemeat
Additional items if needed: Cinnamon, nutmeg, ginger
1.5g Sosa Pro-pannacotta
Green food colouring


  1. Boil all ingredients and pour into cling filmed tray and leave to set. Then use a ring cutter/knife to cut out desired size and shape
View full recipe


20ml MONIN Winter Spice Syrup
30ml MONIN Cloudy Lemonade
200ml Hot Water


  1. Add all ingredients to a latte glass or heat proof vessel and stir. Garnish with winter spices before serving.
View full recipe


15ml MONIN Salted Caramel Syrup
Double Espresso
180ml Steamed Milk


  1. Extract the double espresso into the cup and add the Salted Caramel syrup. Top with steamed milk and garnish with whipped cream and Salted Caramel pieces
View full recipe


15ml MONIN Salted Caramel Syrup
200ml Hot Chocolate


  1. Add the Salted Caramel Syrup to a glass. Prepare the hot chocolate and pour into the glass. Garnish with whipped cream and salted caramel pieces.
View full recipe


30ml MONIN Gingerbread Syrup
1 scoop MONIN Vanilla Frappe Powder
120ml Milk


  1. Add all ingredients to a blender with one cup of ice and blend for 20-30 seconds. Pour the frappe into the glass and garnish with whipped cream and cinnamon dusting
View full recipe


500g Mulled wine (red wine infused with cinnamon sticks, orange and lemon peel, sugar, star anise, cloves, vanilla pod, bay leaves)
50g Proespuma Hot/ cold (depending on how the chef wants it)


  1. Blend the passed mulled wine and proespuma together and place into siphon gun and charge with 2 gas canisters.
View full recipe


200g Tilda Basmati & Wild Rice, uncooked

1 onion, finely chopped

2 cloves garlic, crushed

200g chestnut mushrooms, minced

200g spinach, blanched & chopped

1 tbsp coriander, chopped

6 eggs, hard-boiled and sliced

2 sides smoked haddock, pin-boned & skinned

4 pancakes

2 eggs

1 sheet puff pastry

10g curry spices, cumin, coriander, turmeric, garam masala


  1. Boil the Tilda Basmati & Wild Rice in 1 litre of water with the curry spices until cooked, then drain and allow to cool.
  2. Fry the onions, garlic and mushrooms until dry, then mix into the rice. Finally, mix in the spinach, coriander and one of the eggs, and season
  3. Lay the two sides of smoked haddock on a flat surface. Lay slices of the remaining hard-boiled eggs over fish, and then a layer of the rice mixture. Sandwich the two halves together, brush the pancakes with beaten egg then roll tightly around the fish. Roll in cling film to form a sausage shape and allow to set in the fridge overnight.
  4. Remove the cling film and seal the haddock in puff pastry, then egg wash 3 times with egg yolk only (this will allow for a golden glaze).
  5. Cook at 175˚C for approximately 30 minutes.
  6. Serve with watercress salad and cucumber & mint raita.
  • 30 minutes
  • 2 portions
  • On the Go
View full recipe


  • 125 g butter
  • 125 g honey
  • 180 g oats
  • 20 g protein crispies
  • 25 g sos caramelised pistachio nibs
  • 25 g pumpkin seeds
  • 25 g sunflower seeds
  • 20 g sosa Cantonese sesame seeds
  • 50 g sosa beetroot powder
  • 35 g brazil nuts (roughly chopped)
  • 25 g walnuts (roughly chopped)


  1. Mix all dry ingredients together in a bowl.
  2. In a pan heat the butter and honey.
  3. Pour over dry mix and give it a really good mix.
  4. Place in a paper lined tray and cook at 160°C for 15-20 minutes.
View full recipe


18 oysters
Water for poaching

Strawberry and Kimchi Soup
500ml water
500g strawberries
50g kombu
250g kimchi
50g fermented turnip
100g kimchi base
Retained Oyster liquor
0.2% Aga

1 Gold Leaf


  1. For the Oysters : Shuck oysters, removing muscle. Retain natural liquor and put aside.
  2. Poach oysters at 62 C for 5 minutes
  3. Leave to cool, trim and store.
  4. For the Strawberry and Kimchi Soup : Combine ingredients and simmer for 15 minutes
  5. Remove from heat, cover, and steep for 30 minutes
  6. Clarify with Agar and chill
  7. Plating up : Place 3 oysters into small soup bowl
  8. Pour over soup until oysters are ¾ covered.
  9. Garnish exposed oyster with gold leaf