Category Archives: Pork Dishes

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Somerset Pork with Apples

Category : Pork Dishes

A rich and tasty supper dish combining a creamy sauce, tender pork and apple slices.



25g/2tbsp butter

500g/1.25lb pork loin, chopped into bite-sized pieces

12 baby onions, peeled

10ml/2tsp grated lemon rind

300ml/0.5pint dry cider

150ml/0.25pt pork or vegetable stock

2 crisp eating apples such as granny smith, cored and sliced

45ml/3tbsp chopped fresh parsley

100ml/0.25pt whipping cream

Salt and ground black pepper


Preparation Time
35 minutes


Cooking Instructions

Heat and melt the butter in a large pan and brown the pork pieces in batches. Remove and transfer to a bowl.

Brown the onions slightly in the pan, then add the lemon rind, cider and stock and boil for approximately 5 minutes. Return the pork to the pan and cook gently for approximately 25 minutes, until tender.

Add the apples to the pan and cook for a further 5 minutes. Using a slotted spoon, remove the pork, apples and onions to a warmed serving dish, cover and keep warm.

Stir the parsley and cream into the saucepan, allow to bubble and thicken and season with salt and pepper. Pour over the pork and accompaniments and serve with baby new potatoes.


4 people

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Ham Hock & Cider Pie

Category : Pork Dishes

A traditional, farmhouse supper. A perfect, comforting treat on a cold evening. Can be made in advance and frozen if required.



1 tbsp olive oil

1 large onion, roughly chopped

2 leeks, sliced thickly

3 carrots, sliced thickly

Handful of fresh herbs – fresh thyme, chopped parsley etc

4 tbsp plain flour

500ml/1pt dry cider

8 tbsp crème fraiche

1kg/2.5lb potatoes such as Maris Piper, chopped

1 tbsp wholegrain mustard

75g/2.5oz butter

100ml/0.25pt milk


For the ham hock

1.2kg/2.5lb ham hock

1 onion, roughly chopped

2 carrots, roughly chopped

2 bay leaves

Bunch of fresh parsley

1 tbsp black peppercorns


Preparation Time
3.5 hours


Cooking Instructions

For the ham hock, place into a large casserole dish and add the rest of the ham hock ingredients. Cover with cold water and simmer for 2-3 hours until the meat is falling off the bone. Remove from the dish and allow to cool. Strain the cooking liquid through a sieve and reserve for later, discarding the contents of the sieve. Remove the skin from the hock and roughly chop the meat.

Heat the olive oil in a large deep saucepan, add the onions, carrots, leeks and thyme and season with salt and ground black pepper. Cook until lightly softened and golden brown. Add the flour to the pan and stir well.

Turn up the heat, add the cider and 300ml/1/2pt of the ham hock cooking liquid. Add the ham and bring to the boil. Add half the crème fraiche and simmer on a gentle heat and season again to taste. Simmer for 10 minutes until the sauce has thickened.

Meanwhile, boil the potatoes in a pan of salted water for 10-165 minutes until tender. Drain and add the rest of the crème fraiche, mustard, 50g/1.5oz of butter and milk. Season to taste and mash until smooth and lump-free.

Transfer the pie filling to a large casserole dish. Spread the mash evenly over the top, using the back of a fork to level it out. Dot with the remaining butter.

If freezing you can cover with baking paper at this stage and freeze for up to 3 months. When ready to bake preheat the oven to 200°C/400°F/Gas mark 6 and bake for 25-30 minutes until bubbling and golden.

NOTE – If you don’t have time to go through the ham hock process, use the equivalent weight of cooked, boneless gammon cooked in a little olive oil until golden. If using this method using 300ml/0.5pt of chicken stock instead of cooking juices when required to do so in the recipe.

Serve with seasonal vegetables.


4 people

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Sausage Loaf

Somewhere between a meatloaf and a pork and egg gala pie. Ideal for leisurely picnics and casual weekend lunches in the garden.



450g/1lb pork sausage meat

1 large onion, finely chopped

5 rashers streaky bacon, finely chopped

1tbsp parsley, finely chopped

2tbsp rolled oats

Salt and freshly ground black pepper

150/0.25pt stock (any kind)

5-6 hard boiled eggs, cut in half


Preparation Time
50 minutes


Cooking Instructions

Preheat the oven to 190°C/375°F/Gas mark 5.

In a large bowl mix the sausage meat, onion, bacon, parsley and oats. Add enough of the stock to bind it all into a nice smooth mixture – not too thick and not too runny.

Place half the mixture into an oven-proof dish and arrange the halved eggs on top, cut side down. Add the rest of the sausage meat mix to the top.

Bake in the middle of the pre-heated oven for 45 minutes until the top is lightly golden brown. Leave to cool completely before slicing.

Perfect as part of a picnic lunch.


4 people

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Mixed grill

Category : Pork Dishes

A meat lovers paradise.A traditional meal in Britain which can be served for breakfast, brunch or supper!.



6 beef sausages, grilled for 10-15 minutes until cooked through

6 lamb chops, grilled for 6-7 minutes per side

6 100g beef steaks – rib eye fillet, sirloin or rump, grilled for 3-4 minutes per side

6 bacon rashers, grilled

6 flat field mushrooms, grilled for 3 minutes each side

3 lamb’s kidneys, halved, cored and trimmed, grilled for 2-3 minutes each side

3 large tomatoes, halved and grilled for 2-3 minutes each side

Salt and freshly ground black pepper


For the sauce:

300ml/0.5pt cream

2tsp instant beef stock powder

2tbsp wholegrain or English mustard


Preparation Time
20 minutes


Cooking Instructions

Season the chops, steaks, kidneys and mushrooms with salt and pepper. Grill in ascending order as described in the ingredients list, totalling 12-15 minutes. Reserve to a warm dish.

In a clean pan gently heat the cream and whisk in the stock powder until dissolved, adding the mustard last.

Remove the sauce from the heat, do not boil. Divide the ingredients between 5 equal portions and top with the sauce.


6 people

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Scotch Eggs

A British classic, perfect for picnics, parties or lazy summer lunches.



8 medium eggs

250g/9oz sausage meat

100g/3.5oz dried breadcrumbs

1tsp paprika

Salt and freshly ground black pepper


Preparation Time
30 minutes


Cooking Instructions

Preheat the oven to 220°C/425°F/Gas mark 7. Combine the sausage meat with the paprika and season well. Cover and chill until required.

Add the eggs to boiling water and boil for 6 minutes. Plunge into cold water a few times to stop the cooking. Carefully remove the shells and reserve the eggs for later.

Add the breadcrumbs to the sausage meat and mix thoroughly. Wrap the sausage meat around the eggs and form into scotch eggs. Additional breadcrumbs can be added to the outside of the eggs if desired, for a crisp finish.

Place the scotch eggs on a lined baking sheet and cook in the centre of the pre-heated oven for 10-12 minutes, until the sausage meat has cooked through.

Serve as part of a picnic or lazy summer lunch accompanied by salad, pickles and relish.


8 people

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Homemade Sausage Rolls

Nothing compares to warm, homemade sausage rolls when it comes to old fashioned picnic and party food favourites.



450g/1lb ready to roll puff pastry

450/1lb good quality sausagemeat

Salt and freshly ground black pepper

1 egg, beaten


Preparation Time
20 minutes


Cooking Instructions

Preheat the oven to 200°C/400°F/Gas mark 6.

Put the sausage meat in a large bowl and season generously with salt and freshly ground black pepper.

Divide the puff pastry into 4 equal sections and roll out on a floured surface into long rectangular shapes.

Spoon a layer of the sausage meat mixture roughly along the middle of each puff pastry section, allowing an inch either end and enough pastry at the top end to seal the sausage rolls.

Brush the beaten egg around the edge of each pastry sheet, fold the pastry down over the sausagenmeat and seal well with the back of a fork.  Trim any excess pastry.

Brush the tops of the sausage roll lengths with beaten egg.  Score 6-8 sausage rolls along each length and place on a greased & lined baking sheet in the middle of the preheated oven for 15-20 minutes, until crisp, puffed and golden.

Allow to cool slightly before cutting through and separating the sausage rolls.  best eaten warm!


24 sausage rolls

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