- Tex Mex Sharing Pizza Platter (using Chilli con Carne Sauce)
Take a Country Range Dough Ball and roll it out like a pizza then spread the Chilli con Carne Sauce on for a base (you can also make it up with leftover mincemeat for a meat option). Bake off then top with Country Range Grated Cheddar and Mozzarella, salsa, jalapenos, sliced peppers and nachos, and grill. To finish add homemade guacamole, fresh coriander and chilli flakes, and slice like a pizza for a great handheld street food-inspired vibe.
- Portuguese Peri Peri Mussels (using Tomato and Basil Sauce)
A big food trend for 2017 is Portuguese influences so this dish ticks all the boxes. Steam off some fresh mussels with fennel then add the Country Range Tomato and Basil Sauce to make a base, then add in some Peri Peri spice mix and finish with lots of chopped herbs and serve in a bowl with some crusty bread.
- Curried soup with Chargrilled Cauliflower (using Korma Sauce)
Use the Korma Sauce as a base to make the soup with some Country Range Vegetable Bouillon then add Country Range Coconut Milk, turmeric, ginger, garlic, fresh lime and finely sliced spring onions ends (a great way to use them up!) Serve with chargrilled cauliflower florets and a drizzle of coriander oil (made with Country Range Pomace Oil, garlic and coriander) for a tasty vegan dish. You can also add toasted quinoa and seeds for an extra power boost.
- Salmon Coulibiac (using Madras Sauce)
This is a Russian-inspired dish which I make with Country Range Salmon Portions, but with a spicy twist – as the salmon is brushed with Madras Sauce. Firstly, brush the inside of a square of puff pastry with egg yolk and some Madras sauce then add the cooked rice. Sit the curried salmon portions on top of the rice followed by slices of boiled egg then seal the parcel with more egg yolk and oven bake for 20 minutes.
- Lacquered Pork Belly (using Sweet and Sour Sauce)
Score the skin of the pork belly making sure you don’t cut through all the fat, pour boiling water over it and pat dry, salt it, then bake for 20 minutes at 240°C or until the top blisters. Then cook for two hours at 140°C then, for the last half hour, increase the heat to 160°C and regularly brush the pork and skin with a glaze of Sweet and Sour Sauce, English cider and all spice. The glaze will caramelise to give a finish like lacquered mahogany. Serve on a bowl of Sweetheart cabbage braised in cider with slices of chorizo and Pink Lady apple slices, pouring the cooking juices over the top.