Place a skewer lengthways through the Hot Dog, then cut a spiral shape the length of the Hot Dog.
Skin peppers (cut in half and pop under grill until blackened, then seal inside a plastic bag for 10-15 minutes and the skins will remove easily)
Slice the peppers lengthways into 4mm strips and pop into the cuts of the Hot Dogs
Cut the Streaky Bacon length ways and wrap into the spiral cuts
Place the Hot Dogs on a baking tray and oven cook for 10mins at 220ºC (lower for fan ovens), Gas mark 8
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