We liked this one so much we thought we would share it with you; ideal mix of carbs, protein and fat. Taken from Men’s Healthmagazine January/February; recipe by Richard Bertinet, author of Cook in a Class of your Own.
250gms of Helen Browning’s organic bacon
500gms spaghetti pasta
8 egg yolks
100gms Parmesan grated
Cook the spaghetti as per instructions on the pack; spin it around with a fork to ensure it doesn’t stick together
Mix the egg yolks, cream and Parmesan in a bowl.
Chop the bacon and fry it until crispy, then drain it on kitchen paper.
When the pasta is cooked, drain it and return to the pan.
Set the pan to a low heat, add the crispy bacon and egg mixture and toss for 30 seconds or so.
The residual heat from the bacon and pasta will cook the eggs – just keep your tossing time to a minimum so they don’t scramble.
• From 7th May we are opening at 5pm again. Last food order at 8.45pm.
• Burger Buddies!! 2 burgers for £20 and ½ price onion rings between the hour of 5 and 6pm (last food order at 5.45pm) tables must be vacated by 6.30pm.
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 ...
Our HB businesses tend to move at a steady pace — like farming generally — and new developments can often take us by surprise...