Country Harvest

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Where the Dales Meet the Lakes

Recipes

Watch this space for lots of delicious suggestions on cooking with ingredients from the Country Harvest foodhall.

Chocolate & Raspberry Crumble

Gillian on Friday, 16 March 2012. Posted in Recipes

Chocolate & Raspberry Crumble
Serves 6
600g fresh or frozen raspberries (defrosted)
50g caster sugar
100g Country Harvest milk chocolate, finely chopped
90g butter
140g Wessex Mill plain flour
40g porridge oats
75g dark brown sugar

Heat the oven to 190°C, gas mark 5 and grease an oven proof dish of approximately 1.5 litre capacity.
Place the raspberries in the oven proof dish and scatter with the caster sugar.
Rub the butter into the flour until it resembles
breadcrumbs (or blitz in a food processor). Stir in the oats, brown sugar and chocolate pieces and scatter over the sweetened raspberries.
Bake for about 25 minutes until the crumble has cooked through and has browned on top. Serve warm.
Cook’s Tip: Frozen mixed fruits (defrosted) can also be used for this recipe. Chopped hazelnuts are also delicious added to the crumble mixture.

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No Hurry Chicken Curry

Gillian on Wednesday, 19 October 2011. Posted in Recipes

Try our latest Cooks' Club recipe

Ingredients
(serves 4)

Gordon Rhodes No Hurry Chicken Curry Mix
450g chicken, diced
450g sweet potatoes, peeled & ceopped
2 peppers, chopped
1 onion, chopped
1 tin tomatoes (400g)
175g fresh spinach
200mls water

Easy hob/pan cooking method
(pack also contains slow cooker method)

Heat a teaspoon of cooking oil in a pan, add the onions and diced chicken and fry for 5 minutes until browned.
Add peppers, sweet potato and tomatoes and cook for 5 mins.
Mix the curry sauce sachet with 400mls water, add to the pan and bring to the boil.
Reduce heat and simmer for 20 mins stirring occasionally.
Add spinach, stir through and stand for 5 mins before serving with naan bread and garnishing with fresh coriander.

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