Melt the butter and oil together gently in a small frying pan. Add the onion, stir, cover and cook very gently for 10 minutes. Add sugar, stir, cover and cook for another 5 minutes. Add water, stock cube, mustard powder and simmer gently to reduce. Stir occasionally. Season to taste.
Boil 250gm of organic potatoes until soft. Add salt and pepper to taste. Mash vigorously until light and fluffy.
Create a Hedgehog effect by poking the cooked speedy sausages into mash. Pour over the onion gravy. Provide non-swimmers with armbands.
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’.
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.
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.
The Royal Oak
Pub hotline: 01793 790481