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Place lamb, onoin, spices and stock in a saucepan
Bring to the boil, cover and simmer for 1.3/4 hours or until meat is tender.
Add fruit and bring back to the boil
Simmer for 15mins
Serve with rice
Pre oven to Gas 4-5 180 C, 350 F
Take flat piece of belly, dry the rind and score deeply with a sharp knife.
Line a shallow roasting pan with 2 large pieces of foil. Add to this cider, seasoning and spices.
Place the belly onto the foil and tuck the foil around the joint so that the liquid is against the belly joint, but leave the top dry and exposed. Brush rind with oil and sprinkle with salt.
Open roast for about 1 hour foil parcel. Add the apples (add more cider if too has evaporated), cover the whole joint with foil and return for a further hour.
When cooked carefully open foil, drizzle rind with honey and place under a preheated grill. Cook for about 5 minutes to finish off the crackling. Serve cut into thick slices, drizzle with sauce and serve with apples and chinse steamed vegetables or seasonal veg.
Dry fry mince until browned, add onion and mushrooms and cook for a further 5mins, stir occasionally.
Add sweetcorn, stock and herbs.
Bring to the boil, cover and simmer for about 15mins
Transfer into a ovenproof dish.
Mix cheeses up together and stir half into the mashed potato
Spoon over top of the meat
Sprinkle remaining cheese over potato
For The Sauce
Pre heat oven 200 C
Mix flour, seasoning and ginger together and coat pork
Heat oil olive oil and fry pork quickly browned, then add carrots.
Combine sauce ingredients and pour over pork, place bay leaf on top
Cover and cook for 20 mins at 200 c, then turn down to 180 c for approx. 1.5 hours or
until meat is tender
Remove bay leaf and stir in cream before serving.
Soak ham in cold water for 24hrs, drain, place in a large pan with the Guinness, half the sugar, pepper,mace and enough cold water to cover.
Bring to the boil and simmer, allowing 20-25 minutes per 450g (1lb)
Remove from the heat and leave ham in the liquid for 30 mins. Remove ham, gently ease off the skin, cover with remaining sugar and breadcrumbs and stud generously with whole cloves.
Place in a fairly hot oven for 20 mins.
Serve hot or is delicious cold.
Orchard Farm Shop - Farm Shop Norfolk - Fresh Meat Cooking Recipes Orchard Farm Norfolk, Cambridgeshire