2 x packs of Helen Browning’s organic pork meatballs
2 tbsp olive oil
1 large onion, chopped 200g mushrooms sliced
1 clove garlic, crushed
1 x 14oz tin tomatoes
1 glass red wine
Salt & pepper
Heat one tbsp olive oil in a frying pan and gently cook the meatballs until cooked through (approx 10 mins). Remove from pan and drain on kitchen roll.
Heat the remaining olive oil in a large saucepan.
Add the chopped onions and cook gently for 5 mins.
Add the garlic and mushrooms and cook for a further 3 mins.
Add the tinned tomatoes, paprika, wine and salt and pepper to taste.
Bring to the boil, reduce heat to a simmer and add the meatballs. Cook for another 20 mins.
Native Breeds and Helen Browning’s have been working together for five years on a customer / supplier basis. The key interests of both businesses during this time, has been applying organic sustainable agriculture to meat production and charcuterie and we are very pleased to announce ...
Delighted that our organic Corned Beef is being applauded across the land. 5* reviews with Abel and Cole and a Silver award at British Charcuterie Live!
We’re now combining everything—the pigs, the cows and calves, the landscapes, the wildlife—deer, owls, badgers, flora and fauna generally, although not all of it appears on cue. Our colleague James Andrews, expert at wildlife photography among other skills, will lead the ‘Safari’ tours, in the red land rover