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.

Build your own basket, choose a bundle or select a Monthly Meat Box for one-off order or regular delivery.

Another quick but amazingly tasty dish that makes it easy to cook up a feast in a flash. A perfectly spicy dish with our pork mince that is sure to impress your guests this festive season. This recipe has been borrowed and adapted from Delicious magazine


  • 2 tsp light olive oil
  • 300g organic pork mince from Helen Browning’s
  • ¾ tsp Chinese five-spice powder
  • 2½ tsp curry powder
  • 180g sustainable raw king prawns (peeled)
  • 250g carrots (thinly sliced)
  • 1-2 red chillies, deseeded (optional – leave in if you like spicy food) and roughly chopped
  • 300g ready-cooked or straight-to-wok egg noodles
  • 250g Pak choi (roughly chopped)
  • 4 spring onions (thinly sliced)
  • 1½ tbsp light soy sauce


  1. Heat the oil in a large heavy-based frying pan or wok over a high heat. Fry the mince for 2 minutes, stirring, to brown.
  2. Turn the heat down to medium-high, add the spices and stir-fry for 3 minutes, then add the prawns, carrots, and chillies. Cook for 3 more minutes, then add the noodles, Pak choi and 2 tbsp water.
  3. Stir-fry, scraping the bottom of the pan to loosen any crispy bits, for another 1-2 minutes until the prawns and mince are cooked through, the vegetables are just tender, and the noodles are heated through. Serve straightaway sprinkled with the spring onions and soy sauce