Ingredients

• 1×1 1/4 pound salmon filet, 3/4 to 1 1/4 inches thick
• For the relish
• ½ pint Ocean Spray Cranberry Classic Juice Drink
• 170g pack of Ocean Spray Craisins (Sweetened Dried Cranberries)
• Small onion, finely chopped
• 1 teaspoon grated orange zest
• 3/4 teaspoon five-spice powder
• For the marinade
• 2 tablespoons soy sauce
• 2 tablespoons orange juice
• 1 teaspoon honey

Method

1. Combine all the relish ingredients in a medium saucepan. Cook over a medium heat until the mixture boils, stirring occasionally. Reduce heat and simmer for 6 to 8 minutes or until the onion is tender and the mixture thickens. Allow to cool.
2. Combine the soy sauce, orange juice and honey in a shallow glass dish and mix well. Add salmon, skin side up. Cover and refrigerate for 30 minutes.
3. Heat grill to medium. Place salmon skin side down and grill for 20 to 30 minutes or until the salmon is opaque and flakes easily with fork.
4. Cut the salmon into 4 pieces. Serve with relish.

Ingredients

• 1.8kg (4lb) part-boned leg of lamb
• 4tbsp olive oil
• Salt and freshly ground black pepper
• 6tbsp Ocean Spray redcurrant and cranberry sauce
• 1tbsp soy sauce
• 1 butternut squash, peeled, deseeded and cut into 2.5cm /1in chunks
• 6 plum tomatoes, quartered
• 3 courgettes, chopped or sliced
• 50ml (2fl oz) port
• 1tbsp flour
• 425ml (3/4pt) lamb or beef stock

Method

1. Preheat the oven to 190C/375F/gas 5. Lift the lamb into a large roasting tin and drizzle or brush with half the olive oil. Season with salt and freshly ground black pepper and roast for 1 hour, basting occasionally.
2. Beat together 2tbsp redcurrant and cranberry sauce and the soy sauce until smooth.
3. Remove the roasting tin from the oven and spread the lamb with the cranberry mixture. Add the squash and courgettes to the tin and drizzle the remaining oil over the vegetables.
4. Roast for 15 minutes. Tuck the tomato quarters amongst the squash and courgettes and roast for a further 15 minutes or until the lamb is cooked to your liking.
5. Transfer the joint to a carving plate and the vegetables to a serving dish. Keep both warm while you prepare the jus. Pour off any excess fat from the roasting tin and place the tin on the hob. Add the port and cook for 1 minute, scraping the bottom of the tin to incorporate any juices.
6. Stir in the remaining redcurrant and cranberry sauce and heat until it dissolves. Mix the flour with a little of the stock until smooth, pour into the tin with the remaining stock and bring to the boil, stirring constantly. Pour the jus into a warmed gravy boat and serve with the carved lamb and vegetables.

Ingredients

• For the rose wine and cranberry gravy
• 1 garlic clove, crushed
• 1 bottle rosé wine
• 1 large sprig fresh thyme
• 4 tbsp Ocean Spray Wholeberry Cranberry Sauce
• 2 tsp caster sugar
• 25g/1oz butter
• For the lamb
• 2 garlic cloves
• 50g/2oz sun-dried tomatoes
• 3 tbsp Ocean Spray Wholeberry Cranberry Sauce
• 2 tsp fresh thyme leaves
• salt and freshly ground black pepper
• 3 racks of lamb (6 cutlets on each) chined

Method

1. To make the gravy: put the garlic, rose wine and thyme into a large pan, bring to the boil and boil rapidly for 15 minutes until reduced by half. Strain, discard the thyme and return the wine to the pan. Add the Ocean Spray Wholeberry Cranberry Sauce and caster sugar and stir over a low heat until the sugar has dissolved. Set aside.
2. Preheat the oven to 200*C/Fan oven 180*C/ Gas mark 6. Put the garlic, sun-dried tomatoes, Ocean Spray Wholeberry Cranberry Sauce and thyme into a food processor and whizz together to a smooth paste. Season well with freshly ground black pepper.
3. Trim the lamb of most of the fat. Spread the cranberry mixture firmly onto the outer side of the lamb to coat evenly. Put crust side up into a roasting tin and roast in the middle of the oven for 20 minutes for medium-rare or 30 minutes for well done, covering the crust of the lamb loosely with foil if the crust starts to burn.
4. Remove the lamb from the oven and transfer to a warm plate and leave to rest in a warm place for 5 minutes. Meanwhile, pour the rose wine mixture into the roasting tin and bring to the boil, scraping up all the pan juices into the gravy. Whisk in the butter until glossy. Season to taste.
5. Cut each rack of lamb into cutlets and serve with the rose wine and cranberry gravy, creamy mashed potatoes and fine green beans.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 tbsp fresh chopped rosemary
• 2 garlic cloves, crushed
• 50g/2oz fine white breadcrumbs
• 3 pork sausages, skinned
• 75g/3oz walnut halves, roughly chopped
• Small handful fresh chopped parsley
• Finely grated rind of 1 lemon
• Salt and freshly ground black pepper
• 800g Turkey breast joint
• 10 slices Parma ham
• 1 butternut squash (about 850g/1lb 14oz) peeled, seeded and cut into chunks
• 6 small parsnips, trimmed, halved and cored
• 3 carrots, trimmed, peeled and cut into chunks
• 1 large courgette, trimmed and cut into chunks
• 250g jar Ocean Spray Cranberry Sauce
• Small handful fresh rosemary sprigs

Method

1. Heat 1 tablespoon olive oil in a large saucepan and sauté the onion, rosemary and garlic for 4-5 minutes until softened. Remove from the heat and allow to cool. Mix with the breadcrumbs, sausage meat, walnuts, parsley and lemon rind and season with salt and freshly ground black pepper.
2. Preheat the oven to 190*C/Fan oven 170*C/ Gas mark 5. Remove and discard the skin from the turkey breast joint and cut a pocket into the side. Fill with the stuffing mixture.
3. Arrange two slices of Parma ham end to end on a piece of clingfilm. Arrange the remaining Parma ham side by side to create a rectangular shape. Lay the turkey breast in the centre. Fold the two side of Parma ham over the turkey breast and then roll the turkey breast using the clingfilm to help you to completely enclose the turkey breast with the Parma ham and place in a roasting dish, cover with foil and roast for 40 minutes.
4. Toss the butternut squash, parsnips and carrot with the remaining olive oil and arrange in a separate roasting dish and roast for 30 minutes.
5. Toss the roasted vegetables with the rosemary sprigs, courgettes and Ocean Spray Cranberry Sauce. Remove the foil from the turkey joint and sit it on top of the roasted vegetables and return to the oven for 20 minutes.

Ingredients

• 250g goats’ cheese, sliced
• 4 -5 tbsp olive oil
• 2 baby gem lettuces, washed
• 100g mixed baby lettuce leaves, washed
• 50g hazelnuts, lightly toasted
• 4 tbsp Ocean Spray blueberry or blueberry light juice drink
• 1 tbsp walnut oil
• Salt and pepper
• 4 slices of sourdough bread

Method

1. Pre heat oven to 200°C, fan oven 180°C, 400°F, gas mark 6
2. Place the goats’ cheese on a baking tray. Drizzle the cheese with a little of the olive oil, cook for 6 minutes, or until the cheese has melted inside but retained its shape.
3. Shred the baby gems and mix with the salad leaves. Add half the hazelnuts to the leaves. Lightly crush the remaining hazelnuts with your fingers and set aside.
4. Gently heat the Ocean Spray blueberry juice drink in a small pan until reduced by half. Cool slightly. Whisk together with the walnut oil and four tablespoons of olive oil. Add the crushed hazelnuts and season.
5. Toast the bread until golden and rip into croutons.
6. Drizzle a little of the blueberry dressing over the salad and toss together.
7. To serve, arrange the dressed salad onto plates. Top with the goats’ cheese and sprinkle with the croutons. Spoon over the remaining blueberry dressing and serve.

Ingredients

• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp mixed spice
• Zest of 1 lemon
• Zest of 1 orange
• 50g margarine/butter, slightly soft
• 20g slithered almonds
• 40g Natural Selection cranberries
• 10g Natural Selection ginger, finely chopped
• 40g Natural Selection apricots
• 50g Natural Selection crimson raisins
• 150mls whole or semi skimmed milk

Method

1. Preheat the oven to Gas 7/220C and check the rack is in the centre of the oven. Lightly grease a baking tray with a little butter or margarine.
2. Mix the flour, baking powder, mixed spice and zests in a large bowl. Rub in the margarine or butter with your fingertips until it resembles breadcrumbs. Stir the almonds, cranberries, ginger, apricots and raisins in well so they’re all coated in the flour mixture.
3. Pour the milk over the mixture and pull together with a blunt table knife. Once combined use your hand to pull the scone together. The less handling the better when making scones so don’t mix or knead vigorously.
4. Place the scone dough on your tray and shape with your hands into a loaf shape about 1 inch thick. Score the top with a sharp knife, about a quarter of the way down, in a zig-zag fashion to make 11 triangles (one for each Apostle to break off easily.)
5. Bake immediately in your hot oven for between 20 – 25 minutes until golden all over. Dust with icing sugar if you wish. Best eaten slightly warm, delicious served with clotted cream and marmalade.

Ingredients

• 200g marshmallows
• 70g butter, cut into cubes the size of a thumb nail
• 200g dark chocolate, broken into pieces
• 1/4 tsp ground cinnamon
• Zest of one orange (no pith though!)
• 100g Natural Selection crimson sultanas
• 40g Natural Selection crystalised ginger chopped
• Small sugar eggs if you so wish

Method

1. Place the marshmallows, butter, dark chocolate, ground cinnamon and orange zest into a saucepan. Heat on a low hob until completely dissolved, stirring regularly. Don’t be tempted to hurry it by turning up the heat – the chocolate will burn!
2. Remove from the heat and add the sultanas and ginger, stir well and pour into a tin (approx. 24cm x 24cm) lined with greaseproof paper. Push small sugar eggs into the top if you wish then refrigerate for 2 hours. Cut into squares and serve!

Ingredients

• 170g self-raising flour
• 170g plain flour
• ½ tsp salt
• 1 tsp dried thyme
• 1tsp bicarbonate of soda
• 300ml buttermilk

Method

1. Preheat oven to 200°C/400°/Gas 6. To make the soda bread, pour the flours, salt, thyme and bicarbonate of soda into a large mixing bowl and mix together. Make a well in the centre and pour in the buttermilk, mixing quickly with a large knife to form a soft dough.
2. Turn onto a lightly floured surface and briefly knead. Form into a large ball and flatten the dough slightly before placing on a lightly floured baking sheet.
3. Cut a cross on the top and bake for approximately 20 - 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack and serve with the soup.