Organic pork steaks with lemon and garlic

Serves 2

  • 1 x pack of Helen Browning’s Organic Pork Steaks
  • Olive oil
  • 1 clove garlic crushed Sea salt and freshly ground pepper
  • 1 lemon

Drizzle the steaks with the olive oil. Sprinkle over the garlic, salt & pepper and lemon juice from half a lemon. Rub the marinade well into both sides of the steaks.

Place the steaks in a hot frying pan and cook for about 8 minutes, turning regularly. Once cooked, let them rest for a couple of minutes.

Serve with a jacket potato and a fresh green salad.

© Copyright Liz Franklin 2014

 Organic pork meatballs with lemon and bay leaves

Serves 2

  • 60ml olive oil
  • 12 Helen Browning’s Organic pork meatballs – click to buy here
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 100ml white wine
  • 100ml well flavoured stock
  • 4-5 bay leaves
  • Juice ½ lemon
  • 1 whole lemon, cut into slices, to garnish

Heat half of the oil in a large frying pan or wok and add the meatballs. Cook over a medium to high heat, for about 4-5 minutes, until browned on the outside. Remove from the pan.

Wipe the pan clean with some kitchen towel and add the remaining oil. Cook the onion and garlic over a low heat for about 5 minutes, until softened but not browned. Return the meatballs to the pan and pour in the wine. Increase the heat a little and cook for 3-4 minutes to burn off the alcohol. Add the stock, lemon juice and bay leaves. Cook for a further 10-15 minutes, until the meatballs are cooked through, but still soft and juicy, and the liquid in the pan has reduced to a syrupy consistency (if it’s still a little thin and the meatballs are cooked, simply remove them and keep them warm, and then turn the heat up for a couple of minutes). Season to taste with salt and freshly ground black pepper.

In the meantime, lay the lemon slices in a non-stick pan and cook over a medium heat, until golden. Turn the slices over and cook on the reverse side until golden.

© Copyright Liz Franklin 2014

 Pork and tomato crespelle with basil oil

Serves 2-4

For the crepes:

  • 2 eggs
  • 200ml milk
  • 120g flour 

For the basil oil:

  • 120ml extra virgin olive oil
  • Large handful fresh basil
  • Juice ½ lemon
  • 1 fat clove garlic, peeled

For the pork filling:

  • 3 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 250g Helen Browning’s minced pork – click to buy here
  • 50ml white wine
  • 400g tin chopped tomatoes
  • 250g cherry tomatoes, halved
  • 1 tsp caster sugar
  • 100g button mushrooms, finely sliced
  • Large handful freshly torn basil

50g melted butter for finishing the crepes

To make the crepes, put the eggs milk and flour into a food processor (or use a hand blender….or even a balloon whisk and good old-fashioned elbow grease!) and whiz until the mixture is smooth. Season with a little salt, pour the mixture into a jug, and leave it to stand for 30 minutes.

In the meantime, give the processor or blender a wash and whiz all the ingredients for the basil oil together until they are evenly blended and have a dressing-like consistency.

To make the pork filling, pour the oil into a large frying pan and add the onion and garlic. Cook over a low heat until softened but not coloured. Add the pork mince. Turn up the heat and fry for about 5 minutes, until the mince has browned. Add the wine, and cook for a further 3-4 minutes. Stir in the tinned tomatoes, the cherry tomatoes and the sugar. Add the mushrooms and season to taste with salt and freshly ground black pepper. Lower the heat again and leave the mixture to bubble for about 25-30 minutes, until the mixture is nice and sticky and reduced. Add the basil, stir and set aside to cool a little whilst you fry the crepes.

Preheat the oven to 200C/gas 6.

Lightly butter a non-stick frying pan and set over a medium to high heat. Give the batter a stir. Pour a small amount of batter into the pan, tilting the pan to spread the mixture evenly across the entire base. Add a little more batter if you have any holes. Cook for 1-2 minutes, until the pancake is golden on the underside and bubbles have started to appear on the surface. Using a palette knife, gently loosen the pancake around the edges and flip it over. Cook for another minute, until golden brown.

Lightly brush an ovenproof dish with a little more of the melted butter. Lay a crepe out flat on a clean work surface and spoon some of the pork filling into the centre. Fold into a flat square shaped parcel and place in the buttered dish. Repeat with the remaining crepes and filling, until everything is used up.

Trickle any remaining butter over the top of the crepes and bale for about 20 minutes, until crisp and golden.
Serve the crespelle with a little basil oil drizzled over the top, alongside a nice fresh salad. Wilted spinach goes really well too!

© Copyright Liz Franklin 2014

 Bacon wrapped pork fillet with blue cheese, apple and walnut stuffing with creamy celeriac, potatoes and leeks

Serves 2-4

For the stuffing:

  • 50g butter
  • ½ medium leek, finely chopped
  • 2 medium crisp eating apples or 1 large cooking apple, peeled and cored
  • 1 tbsp thick organic honey
  • 200g walnut pieces, roughly chopped
  • 75g organic blue cheese, lightly crumbled 
  • 1-2 tbsp wholegrain mustard
  • 184g pack Helen Browning’s organic streaky bacon
  • 4-5 tbsp extra virgin olive oil

For the vegetables:

  • 4 large leeks, thinly sliced 
  • 4 medium potatoes, peeled and diced
  • ½ medium celeriac, peeled and diced
  • 100ml white wine
  • 100ml well favoured vegetable stock
  • 100ml double cream
  • Large handful parsley, coarsely chopped

Preheat the oven to 190C/gas 5. Lay the pork fillet out on a clean work surface and carefully cut into the centre, taking care not to cut straight the rough to the other side – the idea is to flatten the fillet out so that you can stuff it and roll it up. If the fillet is still a little thick in places, give it a gentle bashing with a rolling pin to even it out. Set it aside.

Melt the butter in a frying pan set over a medium heat and add the leek. Cook for 3 to 4 minutes, until softened but not coloured. Add the apple and honey, turn up the heat slightly and cook for a further 5 minutes, or until the apple is softened. Season with a little salt and black pepper, add the chopped walnuts and stir well. Set aside until cool. Add the crumbled cheese and fold lightly into the mixture.

Season the inside of the pork fillet with a little salt and freshly ground black pepper, and then spread over the mustard. Spoon the stuffing mixture in an even layer down the centre of the fillet. Roll up firmly. Carefully wrap the bacon slices around the fillet, overlapping them slightly.

Transfer the fillet to a roasting tin, drizzle with a tablespoon of oil and cook in the oven for about 25 minutes, until pork is just cooked but still has a rosy glow at the centre around the filling. Cover and leave to rest in a warm place.

In the meantime, heat the remaining oil in a large frying pan or wok and add the sliced leeks. Cook over a medium heat for 5 minutes or so, until softened but not coloured. Add the potatoes and celeriac and stir. Pour in the white wine. Cook for 2-3 minutes, and then add the stock. Allow the mixture to bubble over the heat for about 20 minutes, until the potatoes and celeriac are almost cooked through. Add the cream, and cook for another 10-15 minutes, until the vegetables are really soft and creamy. Stir in the parsley (leaving a little for the garnish) and season to taste.

Cut the pork fillet into slices. Spoon the vegetables onto a pretty serving platter, top with the pork slices and garnish with the remaining parsley. Serve with a smile.

© Copyright Liz Franklin 2014

 Marinated organic pork collar steaks with almonds and roasted pumpkin couscous

Serves 2

For the steaks:

  • 2 Helen Browning’s Organic pork steaks – click to buy here
  • 75ml extra virgin olive oil
  • 3 cloves garlic, finely chopped 
  • Pinch chill flakes
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp smoked paprika
  • 3 tbsp good quality red wine vinegar
  • Juice 1 lime

For the couscous:

  • 350g piece pumpkin, or butternut squash
  • 150g whole baby plum tomatoes tomatoes 
  • 2 small red onions
  • 70ml extra virgin olive oil
  • 160g couscous
  • 160ml well flavoured vegetable stock
  • Large handful fresh coriander, roughly chopped 
  • Small bunch mint, roughly chopped
  • Juice ½ small lemon
  • 3 tbsp olive oil, to cook the steaks

Lay the steaks out on a chopping pork or clean work surface and give them a gentle bash with a rolling pin to flatten then slightly. Pop them into a shallow dish.

Mix the oil, garlic, chilli flakes, cumin, oregano, paprika and red wine vinegar together and pour over the steaks. Turn the steaks to coat completely and leave to marinade in a cool place (not the fridge, unless you have time to leave them overnight) for 30 minutes to an hour, if possible.

In the meantime, preheat the oven to 200C/gas 6. Peel the pumpkin and cut it into small chunks. Scatter over the base of an ovenproof dish and mix in the baby plum tomatoes. Peel the onions and cut them into wedges, then add them to the dish. Drizzle over 50 ml of the olive oil, season with salt and freshly ground black pepper, toss well and roast for about 30 minutes, until the pumpkin is soft and the tomatoes and onions very slightly charred.
Put the couscous into a large bowl and pour over 160ml boiling, well flavoured stock. Stir well and then leave to stand for 5 minutes, fluffing the grains with a fork half way through. Stir in the remaining oil.
Stir the cooked vegetables, the coriander, mint and lemon juice into the couscous and season to taste. Cover and keep the mixture warm in a low oven.

Heat the oil in a large frying pan over a medium heat. Season the steaks with salt and freshly ground black pepper fry them for about 4 minutes on each side, depending on thickness. Take care not to overcook the steaks, they should still have a slightly rosy glow on the inside. Leave to rest in a warm place for 4-5 minutes, and then cut into slices. Squeeze a little lime juice over each steak, and serve alongside the couscous.

© 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.