Bensons Glazed Baked Ham 1kg (2 1/4 Ib) smoked gammon joint 1 tbsp wholegrain mustard 1 tbsp soft brown sugar 1 tbsp honey 300ml (1/2 pt) of Bensons Apple Juice Cox, Jonagold or Bramley Soak the gammon in cold water to cover overnight or for a good few hours. Drain and place in large saucepan, cover with water and bring to the boil. Cover and simmer gently for 1 hour. Lift out the gammon and leave to cool slightly. Remove the rind from the gammon and score the fat in a diamond pattern. Place in a small roasting tin. Mix the mustard, sugar and honey and spread over the ham joint. Baste with a little apple juice. Pour the rest of the apple juice into the roasting tin. Bake at 200 degrees C for 20-30 minutes until the fat is golden and crispy, basting occasionally. Allow to cool and serve with a variety of salads and pickles.

cinnamon

Bensons Ice Cream Juice Take a chilled bottle of Bensons Apple Juice with Elderflower and pour into a long glass. Place a generous scoop of your favourite vanilla ice cream into the juice and watch as the ice cream melts into it. Drink slowly through a straw, stirring occasionally. Why rush, it's summer after all.

elderflower

Not two distant white spirited relatives from the past. They're two firm family favourites we'd like to introduce to you. The perfect Vodson. Simply crush some ice and dispense it into a tall glass. Pour a generous measure of Vodka through the ice. Then top up to taste with Bensons Apple Juice with cherry and stir gently. Now you may consider yourself introduced to Vodson, all you have to do next is introduce it to your friends. The perfect Ginson. Simply crush some ice and dispense it into a tall glass. Pour a generous measure of Gin through the ice. Top up to taste with Bensons Apple Juice with raspberry. Stir gently. That's it. The perfect Ginson.

mango

Bensons Pheasant Casserole with Cream and Apples 1 pheasant 2 tbsp olive oil 1 onion, peeled and chopped 4 rashers streaky bacon, chopped 3 eating apples, cored and sliced 180ml (6fl 07.) of Bensons Cox Apple Juice 150ml (1/4 pt) single cream salt and pepper Heat oil in casserole. Add the pheasant. Cook until brown, turning frequently. Add the onion and chopped bacon and fry vigourously. Slice the apples and add to the casserole. Add the Bensons Cox Apple Juice and cover with a lid. Cook over a low heat for about 1 hour, turning the bird half way through the cooking time. Remove the bird, simmer until the liquid has reduced to a minimum, then stir in cream and adjust seasoning. Pour over pheasant and serve.

raspberry

Bensons Curried Parsnip & Apple Soup 25g (1oz) butter, 1 tbsp olive oil 225g (8oz) onions, peeled and chopped 1 tbsp curry powder 450 (1lb) parsnips, peeled, cored and chopped 225g (8oz) conking apples peeled, cored and chopped 425ml (3/4 pt) chicken stock 150ml (1/4 pt) of Bensons Bramley Apple Juice 150ml (1/4 pt) milk 150ml (1/4 pt) white wine salt and pepper 2 crisp eating apples, cored and chopped (Optional) Melt the butter and oil in a heavy saucepan and add the chopped onions.Stir in the curry powder, parsnips and cooking apples. Cook together gently for 10 minutes. Add the stock, Bensons Bramley Apple Juice, milk and wine, bring to boil and simmer for 30 minutes or until parsnips are soft. Puree in a food processor or blender. Re-heat and if desired, add the two chopped eating apples just before serving. Serve with a warm baguette.

cranberry

Creole of Chicken with Bensons Apple Juice 1.35 kg chicken cut into 12 pieces 3 tbsp lemon juice 3 spring onions 4 celery stalks 2 green chillies 2 cooking ripples 1 banana 30g butter and a few drops of tabasco coriander sprigs 150ml (1/4 pt) of Bensons Bramley Apple Juice salt and pepper Season chicken pieces with salt, pepper and lemon juice. Trim and chop spring onions and celery, reserve some leaves. Cut the chillies in half, remove the seeds and white pith, dice. Peel and core apples and cut into bite sized pieces. Chop and mash the banana with lemon juice. Melt butter on pan, add chicken and fry for 10 mins, remove and add vegetables and apple, fry until softened. Add banana puree, return chicken, season and add Tabasco. Finely chop coriander leaves and add to pan with Bensons Bramley Apple Juice, bring to boil and simmer for 10 mins. Serve garnished with coriander and celery leaves.

rhubarb