1 tablespoon olive oil
2 x 250g packs of Helen Browning’s Organic pork mince
1 large onion, chopped
1 clove garlic, peeled and crushed
2 carrots, diced
2-3 tablespoons tomato puree
Salt & pepper
275ml chicken or vegetable stock
Heat oven to 190 degrees C
225g self raising flour
300ml double cream
75g cheddar cheese grated
Put the self raising flour and grated cheese in a large mixing bowl.
Add the 300ml cream and mix to a dough.
Roll out on a floured surface, to about 2cm thick and cut into scone shapes.
Place the scones on top of the pork around the edge of the dish, brush with milk and sprinkle a little extra grated cheese on top of each scone.
Bake in the oven for about 20mins until the scones are nicely browned.
Serve with fresh seasonal vegetables of your choice.
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
We have set up a farm shop at the Royal Oak in Bishopstone for groceries, organic meat and freshly prepared meals to take-away during the current restrictions on in-house dining. Please see our social media for updates and a full list of available produce.
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!
Clive gives us a twitchers update on all the comings and going on the farm.
"The rookeries in the ash trees around the farm have been active since late February/early March and the early-nesting rooks will now be sitting on eggs. For most of the other birds the lengthening days and increased hours of sunlight are the trigger to pair up and start breeding ...