The Christmas preorder shop is now closed.

Our range of organic, award-winning Pork, Beef and Lamb – including Gammon, Perfectly Pink Beef, Chorizo and Christmas Essentials – is available to order from our main shop, while stocks last.

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A creamy garlic and mushroom sauce combined with dry cured ham on toasted brioche; it really adds an element of luxury to your festive lunch. It is sure to impress any guest. Make sure you make this dish extra special with our organic dry-cured ham for a delicious flavour.


  • 1 tbsp oil
  • 6 slices organic dry-cured ham from Helen Browning’s (cut in half)
  • 50g/1¾oz butter
  • 6 thick slices brioche
  • 4 fat garlic cloves (crushed)
  • 250g/9oz chestnut mushrooms (sliced)
  • 100g/ 3½oz shiitake mushrooms (halved if large)
  • 75g/2¾oz oyster mushrooms (halved if large)
  • 150g/5½oz enoki mushrooms
  • 2 tbsp full-fat crème fraîche
  • chopped fresh parsley (to garnish)
  • salt and freshly ground black pepper


  1. Add the oil to a large, heavy-based frying pan and fry the ham over a high heat for 1-2 minutes until crisp. You may need to do this in two batches to avoid overcrowding the pan. Remove and set aside.
  2. Turn the heat down to medium and melt about a third of the butter in the pan. Fry the brioche slices until golden-brown on each side, you may have to do this in batches. Remove and set aside.
  3. Melt another third of the butter in the pan, add the garlic, chestnut and shiitake mushrooms and fry over a high heat for 2–3 minutes. Lower the heat, cover with a lid and cook for a further 2 minutes. Remove the lid and fry over a high heat until tender and golden-brown, tossing until dry and any liquid has evaporated.
  4. Add the remaining butter, along with the oyster and enoki mushrooms, and fry for 1–2 minutes until golden-brown. Season well with salt and pepper. Stir in the crème fraiche
  5. Place a slice of toasted brioche on each plate, spoon over some of the garlic mushrooms, followed by a slice of fried ham and a sprinkling of chopped parsley. Serve immediately.