Preheat oven to fan 180°C/conventional 200°C/Gas mark 6. Put a generous half-teaspoonful of sunflower oil in the bottom of each cup of a deep 12-hole mini muffin pan set on a baking tray.

Pour the milk into a jug, add the egg, flour and a pinch of salt and whisk everything together with a hand blender or wire whisk until a smooth batter forms. Put the muffin pan in the oven for a minute or so until the oil is very hot.

Carefully remove from the oven and quickly fill the cups just under two-thirds full (this may not seem enough batter, but they puff up in the oven).

Drop a speedy sausage into each cup and bake for 20-25 minutes until golden brown, well risen and crisp. Serve with buttery mashed potatoes and veg.

  • 1 dessertspoon vegetable oil
  • 450g Helen Browning's Organic speedy sausages
  • 1 onion – peeled and sliced
  • 2 carrots – peeled and sliced
  • 450g potatoes - peeled and cubed
  • 1 dessertspoon smoked paprika and extra to garnish
  • 400g can chopped tomatoes
  • 150ml boiling water
  • 1 teaspoon dried oregano
  • 2 x 410g cans mixed bean salad – rinsed and drained
  • Black pepper
  • Flat Leaf parsley – chopped
  1. Heat the oil in the pan. Fry the sausages for 4-6 minutes, turning them to ensure even browning. Drain on kitchen paper.
  2. Add the onion to the pan and cook until softened. Add the carrots, potatoes, smoked paprika, chopped tomatoes. oregano and 150ml boiling water.
  3. Bring to the boil, then return the sausage to the pan. Season well with pepper.
  4. Reduce the heat, bring to a simmer, then cover and cook for 30 minutes, stirring occasionally, until the vegetables are tender.
  5. Stir in the canned beans, bring to the boil and simmer for 10 minutes. Sprinkle with chopped flat-leaf parsley and extra smoked paprika.
  6. Serve with a spoonful of crème fraîche.
  • 12 Helen Browning's Organic speedy sausages
  • 1 red onion – peeled and chopped
  • 2 courgettes – washed and sliced
  • 1 red pepper – de-seeded and diced
  • 1 yellow pepper – de-seeded and diced
  • 1 orange pepper – de-seeded and diced
  • 1 clove garlic – peeled and crushed
  • 50ml olive oil
  • 200g penne pasta – cooked
  • 2 tablespoons mayonnaise (light)
  • 1 tablespoon tomato pesto
  • 50g sun-blushed tomates
  1. Cook the pasta in boiling water until just soft, al-dente. Allow to cool
  2. Prepare the onions, peppers, courgettes and garlic and place on a baking tray. Drizzle with olive oil and roast in an oven (200°C/Gas mark 6) until softened and turning brown and crispy on the edges.
  3. Fry off your speedy sausages for 4-6 mins.
  4. Fold together the pasta, sausages and roasted vegetables. Mix the mayonnaise and pesto and use it to coat the pasta mix.
  5. Arrange the sun-blushed tomatoes on the top of the salad. Serve immediately.

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.