This is simple, quick and delicious. Spare the seasoning; the Hot Dog’s succulent taste stands out on its own. Made from 97 per cent organic pork and gluten free, these sausages can be barbecued in just four minutes.

Serves 6 (2 kebabs each so depends how hungry you are!)

Ingredients

  • 2 packs of Helen Browning’s organic Hot Dogs (12 sausages)*
  • 3 Chicken breasts
  • 4 yellow or red peppers
  • Pineapple (optional)
  • 2 tablespoons of olive oil

*winner of British Sausage Award 2014, innovative category

Method

  • Cube the chicken and brown in a pan with a glug of oil on the stove
  • Cut the hot dogs into large slices
  • Cut the peppers into chunks
  • Prepare and cut the pineapple (optional) into chunks
  • Thread the ingredients alternately onto a skewer
  • Brush with olive oil
  • Pop on the barbie for a few minutes, turning regularly, until cooked
  • Serve with asparagus wrapped in Helen Browning’s organic Streaky Bacon, and a green salad.

Top Tip: The hot dogs have already been partly cooked so you don’t have the barbecue headache of a sausage that’s burnt on the outside and undercooked in the middle.

Pulled Pork

Slow roasted shoulder of pork is one of the easiest ways to produce delicious food with minimum fuss and effort. Whether you are feeding the masses or just dinner for two you can't beat delicious succulent slow roasted organic shoulder of pork. Particularly when the pork comes from Helen's pigs here at Eastbrook Farm.

Serves 8 to 12 generous portions

  • 2-3kg of Helen Browning's Organic Pork Shoulder
  • 1 tablespoon olive oil
  • 3 tablespoons smoked sweet paprika
  • 4 large cloves of garlic peeled and crushed
  • 1 teaspoon salt
  • 1 teaspoon chilli flakes (or to taste)
  • 1 teaspoon freshly ground back pepper
  • 1 tablespoon. fresh or 1 teaspoon dried Thyme
  • 4 tablespoons runny honey
  • 2 tablespoons red wine vinegar
  • 3 large onions, chopped

  • 200 mls of dry cider or vegetable stock if using the oven method of cooking

Slow Cooker Method

Remove the rind if present. This can be oven cooked separately if you want delicious crackling but it will go chewy if cooked in the slow cooker.

Lay the sliced onions in the base of the slow cooker.

Combine all the other ingredients together to form a paste and rub all over the shoulder of pork.

Place the pork in the slow cooker on top of the onions and pour any remaining paste / sauce over the top.

Slow cook on a low heat for 7-8 hours. The pork should fall apart when it's fully cooked. Remove from the slow cooker and gently pull it apart with two forks to give you a 'pulled' mixture.

Mix the cooking juices with the onions, check the seasoning, skim off an excess fat and serve as a delicious sauce with the meat.

Oven Cooked Method:

Preheat the Oven to 200 degrees C

Leave the rind (if present) intact and score with a sharp knife if you would like crackling. Follow the same recipe as above but use a roasting tin instead of a slow cooker. Place your rubbed pork in a roasting tin and place in the center of a preheated hot oven for around 20 minutes, until the cracking starts to crackle. If the joint is rindless, or you do not want crackling, omit this part and reduce the temperature to 150 degrees C at the start of the cooking time.

After 20 minutes remove from the oven and add 200 mls of dry cider or stock and cover the roasting tin with a tight fitting double layer of tin foil. Reduce the heat in the over to 150 degrees C and cook for 3-4 hours until the pork falls apart when pulled with two forks. Remove the tin foil for the last 10 minutes to allow the skin to crisp up again.

Serving Suggestions

  • Try some with a spoonful of the juices served in a crusty bread bun with freshly made coleslaw (or shop bought I you're in a rush!).
  • Serve with roasted vegetables for an alternative to your usual Sunday roast.
  • Serve with a baked potato and salad for am easy weekday supper.

 

 Savoury Pork cobbler

Serves 3 to 4

  • 1 tablespoon olive oil
  • 2 x 250g packs of Helen Browning’s Organic pork mince
  • 1 large onion, chopped
  • 1 clove garlic, peeled and crushed
  • 2 carrots, diced 200g mushrooms
  • 2-3 tablespoons tomato puree
  • salt & pepper 275ml chicken/vegetable stock

For scone topping:

  • 225g self raising flour
  • 300ml double cream
  • 75g cheddar cheese grated

Heat oven to 190 degrees C.

Heat olive oil in a large pan.

Add onions and garlic and fry for a few minutes.

Add the pork mince, carrots and mushrooms and fry until the mince is browned and cooked through.

Drain any excess fat off.

Add 2-3 tablespoons of tomato puree, salt & pepper to taste and the stock.

Bring to boil and simmer for 15 minutes then pour into a shallow ovenproof dish.

Whilst pork is simmering, make the scones:

Put the self raising flour and grated cheese in a large mixing bowl.

Add the 300ml cream and mix to a dough.

Roll out on a floured surface, to about 2cm thick and cut into scone shapes.

Place the scones on top of the pork around the edge of the dish, brush with milk and sprinkle a little extra grated cheese on top of each scone.

Bake in the oven for about 20mins until the scones are nicely browned.

Serve with fresh seasonal vegetables of your choice.

© Copyright Liz Franklin 2014

 Organic pork meatballs in tomato sauce

Serves 4

  • 2 x packs of Helen Browning’s organic pork meatballs
  • 2 tbsp olive oil
  • 1 large onion, chopped 200g mushrooms sliced
  • 1 clove garlic, crushed
  • 1 x 14oz tin tomatoes
  • 1tsp paprika
  • 1 glass red wine
  • Salt & pepper

Heat one tbsp olive oil in a frying pan and gently cook the meatballs until cooked through (approx 10 mins). Remove from pan and drain on kitchen roll.

Heat the remaining olive oil in a large saucepan.

Add the chopped onions and cook gently for 5 mins.

Add the garlic and mushrooms and cook for a further 3 mins.

Add the tinned tomatoes, paprika, wine and salt and pepper to taste.

Bring to the boil, reduce heat to a simmer and add the meatballs. Cook for another 20 mins.

Serve the meatballs with any pasta (spaghetti, linguine etc) and a good grating of parmesan over the top.

© Copyright Liz Franklin 2014

 Organic pork tenderloin with onions and apples

Serves 4

  • 2 x packs (approx 500g each) of Helen Browning’s organic pork tenderloins
  • 1½ teaspoons of salt
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of chopped fresh thyme leaves
  • 1 tablespoon of wholegrain mustard
  • ¼ teaspoon ground black pepper
  • 2 eating apples, cored and sliced
  • 2 onions sliced
  • 1 mug of chicken stock
  • 14g of butter

Heat oven to 210 degrees C.

Rub the tenderloins all over with half the vegetable oil. Sprinkle with the salt and rub in until evenly coated.

Heat the rest of the oil in an oven-proof frying pan. Add the tenderloins and cook, turning occasionally, until evenly browned for about 10 minutes. Transfer the pork to a large plate.

Add the onions and apples to the pan and cook for about 5 mins, stirring occasionally until lightly browned.

Whilst the apples and onions are cooking, rub the pork all over with the mustard, sprinkle with the black pepper and thyme, and rub in until evenly coated.

Place the pork tenderloins on top of the apples and onions and place into the oven. Roast for 15-20 mins until pork is cooked through.

Transfer pork to a large plate, cover with foil, and let it rest for approximately 10 mins.

Put the pan with apples and onion back on to the stove. Add chicken stock and bring to a simmer, stirring all the time. Cook for a few minutes to reduce down slightly then add the butter and stir until it is melted.

Slice pork into 2cm slices and serve on top of the apples and onions.

Serve with mash potato and seasonal greens.

© Copyright Liz Franklin 2014

latest awards

SA Gold Award

Hot Dog and Beef Sirloin Winners

Following two years of being ‘highly commended’, our Helen Browning brand organic hot dogs, have now won ‘Gold’ in the Organic Food Awards. They are amazing, we think – what hot dogs used to be like, before they were made of pig skin and old washing up lines all pulped up together! And Helen’s Beef Sirloin, also usually on the menu here, also won ‘Gold’.

 

Sustainable Restaurants award

Sustainable Restaurant Association gives 
Helen Browning at The Royal Oak top score for good practice!

Out of about 450 restaurants, hotels and pubs, the SRA has awarded The Royal Oak Three Gold Stars for its sustainable practices. Our pub joins only three other establishments in the country in the top bracket of the SRA’s league table. They have commended our food sourcing, our healthy food on the plate, the way we treat food suppliers, our recycling and, last but not least, the care with which we try to look after customers and staff. You can read more here.

 

Food For Life logo 

Proud to be a member of the Soil Association’s catering mark supplier scheme that provides assurance to caterers on food and drink issues such as health, animal welfare and the environment.

See the Soil Association’s website for more information.