Five Great British Chefs recommend their favourite pork suppliers

Britain is a nation of pork lovers; from a gourmet ham hock terrine to a humble pork pie - we love to cook and eat the meat. Yet, as Isaac wrote on this very blog just a few weeks ago, the British pork industry is under threat: farms are closing in their dozens, forcing sows to slaughter and farmers out of work. This is the time to stand up for our pig farmers.

Paul Foster recommends using Dingley Dell pork for this sumptuous pork pie recipe

With the help of some Great British Chefs, I have scoured the country to find some of their Great British Pork suppliers and discovered what makes each of them so great.

Paul Foster’s choice: Dingley Dell Farm (Suffolk)

The name of Dingley Dell will be familiar to many pork connoisseurs. The original farm is located in Suffolk and is owned and managed by two farmers, Mark and Paul Hayward. The success of Dingley Dell pork products - whether it be their ham, bacon, sausages or several of cuts pork - has allowed the two brothers to oversee the production of Dingley Dell pork on two more farms across Suffolk.

The pigs are reared outdoors and are free to roam, with the farmers adopting a ‘happy pig, happy customer’ approach to pork production - the farm has been a member of the RSPCA’s Freedom Food Scheme for over 10 years. The farm now supplies to butchers, caterers and high-end chefs like Paul Foster.

What Paul Foster says:

‘Dingley Dell is my favourite local pork; the meat has a fantastic flavour and is welfare friendly. My preferred cut is the neck, which I cure and cook very slowly like pork belly.’

Take a look at Dingley Dell’s website for more information on their award-winning pork, where you can buy the pork and the ‘Dingley Dell song’…

Shaun Rankin’s choice: Brooklands Farm (Jersey)

Ham hock, split yellow pea and barley soup - Shaun Rankin

When it comes to farming, sometimes the smaller operations are the best. Rearing rare and sadly declining British breeds like Black Pig, Saddleback and Oxford Sandy, Brooklands Farm has won many admirers in Jersey. Husband and wife team, Jon and Jenny Hackett oversee production but are relaxed about the pig’s being free to wander and as they say on their website, ‘do all things piggy’.

The farm’s products include pork pies, Green back bacon and all the pork cuts possible. It is easy to see why local chef Shaun Rankin is such a fan.

What Shaun Rankin says:

‘I use a great local pork farmer, Jon Hackett. I always try to choose Jersey food producers as much as possible and Jon offers a wide range of quality products. I know that their animals have led a natural, happy and healthy life on their farm in Jersey.’

Read more about Brooklands Farm on their website, where you’ll find out how you can adopt a piglet for Christmas!

William Drabble’s choice: Cornvale Fine Foods (Lune Valley)

Cornvale Fine Foods sources from a handpicked selection of farms across the Lune Valley region of Lancashire rather than being a farm itself. Nonetheless, its credentials are undoubted among restaurateurs and customer base. Cornvale is renowned for the exacting standards all of its farmers keep to and has supplied good quality pork and meat for over 30 years.

What William Drabble says:

‘I have built a very strong relationship with Cornvale over the years; what I like about them is obviously the outstanding quality of their products, the consistency and their personal approach. They know exactly what I want and how I like the pork butchered. I have created my own unique sausage recipe for them and they produce it specifically for my kitchen, along with the black pudding. They even slice the bacon according to my instructions, just for our guests, at St. James’s Hotel and Club.’

Read more about Cornvale on its website, where it offers intriguing sausages of black pudding and haggis!

Mark Dodson’s choice: Heal Farm (Devon)

Roulade of pork belly, braised red cabbage and apple compote - Mark Dodson

Heal Farm used to be Devon’s best kept secret. After being championed on BBC’s Great British Food Revival by Tom Kerridge, however, it is hard to see that this will remain the case.

The farm was set up in the 70’s by farmer, Anne Petch. As Anne says herself, this was a time before provenance and sustainable farming were even of consideration and therefore Heal Farm, with its avowal not to farm intensively and to keep livestock in good conditions, is a real trailblazer of UK farming.

Heal Farm has won many accolades and supplies to many restaurants (and people) in Devon and beyond.

What Mark Dodson says:

‘We buy our pork from Heal Farm and they buy from 3 farms around Taunton, these are traditional farms and are non-intensive, in the summer the pork can also come from Winkleigh. The pigs will be typically 18-20 weeks old when locally slaughtered. We look for high quality, high animal welfare and a local product.’

Peruse Heal Farm’s online shop (which offers Sunday roasts for a tenner and cider cooked ham) or follow the farm on Twitter - @healfarm.

Galton Blackiston’s choice: The Fruit Pig Company (East Anglia)

Ham Hock Terrine by Galton Blackiston

The Fruit Pig Company concentrate only on supplying pork and source from a number sustainably run farms in East Anglia to do so. The quirky outfit, run by acclaimed butcher, Matt Cockin, champion rare breeds to create artisanal products like pancetta, sausages of apricot, red onion and ginger and Mazzafegati.

Another thing that sets these pork suppliers apart is their wonderful range of free-from products, perfect for the gluten-free pork lover. They have also embraced social media and perhaps therein set the blueprint for how pork farmers and suppliers can move with the times.

What Galton Blackiston says:

‘The better quality meat is reared organically and I’ll pay more knowing that I will receive a better result on a plate. We use the fruity pig company and my favourite cut is the cheek or the rack.’

Take a look at The Fruit Pig Company’s website or follow them on Twitter @fruitpigcompany

And Finally…Some of the Great British Chefs’ team favourites

The Ginger Pig – Safe to say one of the biggest hits of the porcine world in the last few years – follow @gingerpigltd

Eckington Manor - A working farm, B & B and cookery school combined. They breed the award winning Gloucester Old Spot Pigs - follow @EckingtonManor

Hugh Grierson Organic - A traditional family run farm in Perthshire who rear delicious organic pork - follow @GriersonOrganic

Swillington Organic Farm - Small Yorkshire producer who farm the hardy Rare Breed Saddleback Pigs - follow @swillingtonfarm

Inspired? Visit Great British Chefs an amazing selection of pork recipes using the best meat from Britain’s pig farmers.  Let us know some of your favourite pork suppliers too.

Ocado & Great British Chefs Mealtime Masterclass

We were delighted to be involved in a UK first on Wednesday 20th June 2012, as along with  Ocado we broadcast the first UK virtual cook-a-long through Google+ Hangouts and live streamed via YouTube. The Ocado Mealtime Masterclass involved three Michelin starred chefs, a camera crew, live webstreaming on YouTube AND Matthew Fort as host - was it a case of too many cooks in the kitchen? Read on to find out

Blog post for Great British Chefs by Mecca Ibrahim

The capacity for things to go wrong on live TV is quite high.  Add some new technology to the mix, with three Michelin starred chefs, Galton Blackiston, Simon Hulstone & Josh Eggleton,  demoing their showcase summer time dishes in front of thousands of people.  Get some of those people to cook the dishes at home, with their kitchens also appearing in the Google+ Hangout & YouTube live stream and the capacity for things to go wrong grows somewhat. 

Our day got off to a slightly unnerving start when we learnt that Matthew Fort our host was stuck on a train and unlikely to arrive in time for the live streaming with Galton Blackiston as he made Scotch Eggs.  Fortunately our CEO & Founder Ollie stepped in to take Matthew’s place

Rather than being left to the comfort of my desk to Tweet, Google+ & Facebook the proceedings, I found myself at a shiny cookery workstation at the Open Kitchen with some ingredients laid out in front of me & asked to cook-a-long too.  Didn’t I say that I’d never made Scotch Eggs before?  My cries that I wasn’t the greatest at deep frying also fell on deaf ears. 

Fortunately Galton’s calm instructions and cookery style meant that I soon forgot that my computer was live-streaming my handiwork along with other cooks on Ocado’s YouTube channel.  The calm moment ended when I realised two Michelin starred chefs were standing behind me. “I think your oil’s a bit too hot now” said Simon Hulstone. “I think we might need to call in the fire brigade”, Josh added helpfully.  ”Err I’m being streamed live here” I muttered and they wandered off assuming that I’d be serving burnt offerings in a few minutes.

After I took the pan off the heat, let the oil cool down which meant I was behind everyone else on the screen, the Scotch Eggs actually cooked to a perfect golden brown.  The insides weren’t as runny as Galton’s but I was pleased with my first attempt.  

Particularly as by now Matthew Fort had arrived and was the first to try them.  I stood in front of the Great British Menu judge with baited breath.  ”They’re actually jolly good”, he said, and proceeded to eat the other half! 

Simon Hulstone was up next making Curried Chicken Kiev with Sag Aloo. This recipe had a lot of steps and some of the other people cooking in the kitchen asked for some help, so I was able to spend time acting as “sous chef”, chopping vegetables and stirring sauces. 

Simon’s dish naturally turned out perfectly.  I was also very pleased to see that some of the people cooking in their kitchens at home had created some great looking versions too.

Rosana McPhee has a tiny kitchen, so is always extremely organised with all of her herbs and spices laid out well.  Her version of Simon’s dish looked scrumptious. 

Rosana McPhee’s version of Simon Hulstone’s Chicken Kiev

Finally it was time for dessert with Josh Eggleton who would be preparing a beautiful dish - Pimms Jelly with Cucumber Sorbet. Just seeing the ingredients alone and we knew we were in for a treat.

Soon the kitchen was full of fresh summery smells. Clean cucumber, fragrant mint & basil, and the distinct scent of strawberries, enhanced by a gentle poaching in a sugar syrup.

Everyone got into the spirit of this recipe (and I don’t mean drinking the Pimms and Hendricks Gin).  The sun was shining and we were now all fully relaxed about being live streamed to the world on YouTube and Google+.

With the help of some Magimix ice-cream makers Josh’s fresh cucumber sorbet churned quietly in the background as he set about putting the finishing touches to his Pimms Jelly.  

An extra cheffy trick was the addition of powdered orange peel which had Matthew Fort literally swooning.  Those of us not cooking couldn’t wait to dive into Josh’s plate as soon as the filming had finished.

Afterwards, we were also pleased to see that our cooks at home had also produced delightful dishes of Pimms Jelly which seemed to represent summer on a plate.

Rosana McPhee’s version of Josh Eggleton’s Pimms Jelly

The wonders of streaming the Google+ hangouts on YouTube too, means that you can now watch the videos yourself

Galton Blackiston’s Masterclass is here.  Simon Hulstone’s here and Josh Eggleton’s is here.  

Look out for the little screens at the bottom of the main picture where you’ll be able to see people cooking alongside the chefs in their own kitchens.

The whole experience was ultimately great fun and we’d like to thank James & Simon at Google+ and their film crew for working hard to get the technology all running smoothly.  Plus a big thanks to Galton, Simon and Josh for their great masterclasses and sharing tricks of the trade in the demos.  Huge thanks must also go to Matthew Fort for his eloquent & jovial hosting.  To Magimix for supplying the ice cream makers and to Open Kitchen for the use of their wonderful facilities.  

Last but certainly not least to Ocado for the wonderful ingredients and for all of their amazing help in publicising event.  All of us at Great British Chefs had a brilliant time and we look forward to co-hosting more events like this in the future.

If you’d like to make the recipes at home you’ll find them in our Mealtime Masterclass Collection.  Let us know over on our Facebook Page, if you ever tried cooking along with TV chefs or with online videos or DVDs at home.  We’d love to see how your experience compares with our live cook-a-long. 

Picnics - The Sky’s The Limit!

There is a real sense of togetherness which I associate with picnics. You can always feel enthusiastic anticipation brewing, everyone curious about what is going to come out of the wicker basket, no one ever disappointed. Have you ever noticed that? Picnics are happy places, and the phrase ‘the more the merrier’ is never more relevant than it is to the humble picnic-food and guests equally.

Cooking for people, in whatever instance, makes me happy- simple as that! The truth is I am often working to a tight budget, and think it is something I have managed to master. 

Determined not to let this little glitch get in the way of something I love doing, I thought I would share with you an example of how I cook on a budget, without having to make many sacrifices. I spent approximately £22 on the food for this picnic and cooked the following recipes, for four people.

New Potatoes with Bacon, Samphire and Broad Beans - Galton Blackiston

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil - Robert Thompson

Asparagus, Lemon and Truffle Oil Soda Scones (my own recipe)

Funky Carrots with Beetroot and Mint Yogurt Dip (My own recipe)

I served the two main recipes in little cardboard boxes, which meant I didn’t require quite the same quantities the recipes called for. So I made a few allowances, which didn’t effect the recipes much, but helped me with my budget.

For example, I had broad beans and peas for my mozzarella salad, but only used peas for the new potato dish, dividing my 160g bag between the two recipes. I splashed out on the mozzarella (£4). For a dish where it is the centerpiece, I think it needs to be the best quality. However, I only bought one, as oppose to the four called for in the recipe, and divided it between four small boxes. A whole ball of mozzarella per person, along with everything else was perhaps too much.

Asparagus is in season at the moment which makes it particularly delicious, and good value. The samphire might have been a bit more costly, but I turned on the charm and bargained the market vendor down. Always worth a try! Instead of poaching the eggs for the new potatoes, I boiled them, keeping the yolk runny. I could transport the cooked eggs without worry, and I only used two, half an oozy egg in each box.

New Potatoes with Bacon, Samphire and Broad Beans - Galton Blackiston 

Always one for experimenting, I found some beautiful leaves in a vegetable shop at Borough Market which strongly resembled the flavour of pea shoots and had little pink flowers. Alas, nobody working there could tell me what they were and I have yet to find out. That is what you see in these photos.

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil - Robert Thompson

I used one of my favourite recipes here -soda bread, which can also be made into little soda scones. The bread recipe will give you at least 20 small scones. You can see the recipe for Asparagus & Lemon Soda Scones here on my blog. Some olive oil for dipping, or even better, truffle oil is the only addition needed.

The carrots were a real wow factor, everyone picking a carrot from the stems and dipping into the beetroot and mint yogurt. Cook, stems wrapped in foil about 7 minutes, ensuring they retained some crunch. Mix 150g of greek yogurt, 1/2 a raw grated beetroot, 5-7 shredded mint leaves, a squeeze of lemon and a pinch of salt.

My tips for making a quirky picnic are to opt for recipes which have some ingredients that overlap. Similarly, recipes which showcase simple ingredients in a really special way will make for a fantastic picnic basket. Don’t be afraid to try something different! Make friends with the recipe you are working from, as opposed to being intimidated by it. If, like me, you are working from a budget, assess where you can make slight alterations. Simply be mindful of respecting the core requirements of the recipe. And most of all, have fun! 

Blog post & photography by Tastyribbons

What are your top tips for hosting a picnic on a budget? Which dishes are the biggest hits with your friends and family?

Shepherd’s Pie Named Top Winter Comfort Food

Lightly Curried Shepherd’s Pie by Galton Blackiston on Great British Chefs site

Shepherd’s pie has been named as the most popular comfort food to see people through the cold winter months, according to a survey by YouGov.

60% of those asked plumped for the traditional meat pie with mashed potato topping as their favourite winter dish.

In second place was Italian classic, lasagne, which was also named popular with the youngest group asked - those aged 18 to 35.

However, neither dishes are great for those counting calories as both shepherd’s pie and lasagne were viewed as two of the most calorific dishes.  40% of people said lasagne would be the first dish they would drop if they wanted to go on a diet, while Shepherd’s Pie came third.

Sainsbury’s commissioned the poll of most popular winter dishes, chicken curry, beef chilli and chicken and mushroom pie came in third, fourth and fifth place respectively.

Annie Denny, Sainsbury’s special diets & health manager, said it was important to get “the balance right between enjoying yourself and not over indulging”.

We love Galton Blackiston’s recipe for Lightly Curried Shepherd’s Pie on Great British Chefs as it uses a combination of eggs and cream as the topping rather than the traditional potato

Do you agree with the poll?  What are your favourite winter comfort foods?  We’ll be discussing this over at Great British Chefs’ Facebook page.

Lighter Dishes for a Happy & Healthy New Year

We hope you all celebrated with New Year with style & great food. Now many of you will be hoping to start the year off with some healthier eating after perhaps a little too much hearty food over Christmas! So at Great British Chefs we’ve put together a collection of “Lighter Dishes”, still full of flavour, but without some of the more luxurious ingredients like cream.

Skate Wings Poached in Miso & Ginger with Chili and Coriander - by Geoffrey Smeddle

Miso is traditionally made from fermented soy beans and here brings an exciting dimension to this fish dish, beautifully offset by the piquant chilli and warm ginger.

Chicken & Watercress Risotto from Adam Gray

This simple-to-make risotto uses chicken thighs which are not only moist and flavoursome but are good for shopping on a budget, something we all can do with in January. There’s no cream just good chicken stock. Adding freshly picked watercress leaves at the end of cooking gives a vibrant colour and peppery taste.

Mussel Broth from Paul Ainsworth

Bursting with colour and flavour this dish uses coconut milk, fish stock and punchy spices like coriander, pickled ginger, Kaffir Lime leaves and lemongrass for a delicious winter broth.

Mango Sorbet with Marinated Paw Paw by Galton Blackiston

Finally some delicious desserts to prove that you don’t have to have cream or chocolate to make a luxurious end to a meal.  Serve this fragrant sorbet Mango with sweet granola or brown bread crumble & your guests will be happy, yet healthy.

Fruit Soufflé by Chris Horridge

Choose your favourite seasonal fruit to make the fruit purée as part of a dinner party dessert that will impress guests year round.  No cream, egg yolks and only a tiny amount of butter for greasing the dishes.

Please visit our Lighter Delights Collection for even more recipes from some of the UK’s greatest chefs including Marcus Wareing, Nathan Outlaw, Alfred Prasad and Shaun Rankin. We’d love to hear from you too. What are your favourite dishes to help you “de-tox” from Christmas or start off the New Year in a healthy way?  We’re discussing this on Great British Chefs Facebook page.

Lovely Leftovers - Not another Turkey Curry or Sandwich

The big Christmas dinner has come and gone & like most households you may be facing enough leftover Turkey that could still feed a family of four, lots of veg both roasted and uncooked, tons of chocolates and a cheese board that’s sitting unloved in the fridge.  What to make?  At Great British Chefs we have a few ideas from some of the country’s greatest chefs of what to do with the remains of Xmas dinner.

Turkey & Caramelised Onion Tart with Melted Stilton Cheese by Adam Gray

If you like pizza, you’ll love this quick and easy puff pastry tart, which was inspired by Christmas leftovers, and the perhaps unwanted jars of condiments that are almost inevitably included in hampers and festive giftpacks. Armed with this recipe you could find your fridge delightfully free of turkey, cheese and so on well before New Year. Simply leave out the turkey if you want to make the dish vegetarian. You don’t have to use blue-vein Christmas favourite Stilton cheese either – try Gruyère or Lancashire

Fragrant Asian Hotpot by Marcus Wareing

A delicious, eastern, aromatic soup to try on a wintery night when quick, easy and healthy are top priority.  A few simple ingredients make up this amazing dish & if you’ve been given pickled ginger in a Christmas hamper, you’ll now know what to do with it.

Smoked bacon hash with a fried egg by Adam Gray

A perfect brunch dish: you can make the hash from left over baked potatoes, and use either standard hen’s egg or a duck egg to  give this otherwise humble and inexpensive combo a special richness. If you don’t want to use bacon, or simply want to make the dish more sophisticated, substitute some slow-cooked duck or guinea fowl leg meat – your guests will be amazed at your culinary ingenuity.

Gratinee des Halles by Martin Wishart

More commonly known as French Onion soup.  The secret to this classic French soup is getting a good colour on the onions at the initial cooking stage, so settle in with a glass of chilled wine and prepare yourself for some patient stirring. Your hard work will be amply rewarded by bags of deep, caramelised flavour.  An excellent way to use up cheeses & French bread.

Parsnip & Apple Soup by Adam Gray

Apples and parsnips are classic partners – both are sweet but green Granny Smiths (a terrific cooking apple) are a little sharp while parsnips are slightly earthy and spicy. Add the savouriness of onions and the smoothness of milk and cream and the result is a great tasting soup that works as well for a dinner party starter

Chocolate Pudding by Galton Blackiston

Use some of your leftover dark chocolates in this tempting chocolate & brandy dessert. The relatively short cooking time means the centre remains melting so its a self-saucing pudding. If you prepared home made brandy butter, you can serve with this.

Rhubarb Trifle by Dominic Chapman

This pretty little layered sherry & rhubarb trifle is a treat for the eyes and the palate. This recipe calls for stock syrup which is simply a mixture containing equal parts sugar and water, reduced to a syrup.  Save time making custard by using any leftovers.

Bread n Butter Pudding by Paul Ainsworth from Great British Chefs Feastive App

A classic winter dessert that Paul gives an amazing luxurious twist to by serving with a chocolate sorbet.  It’s the perfect way to use up white bread, but you could also try what I did and use left over panettone.

Sadly it doesn’t look as good as Paul’s but it tasted pretty good especially when served with cream .

Those are just a few ideas, but we know you are all extremely inventive too.  What are your favourite ways to use up leftovers from Christmas dinner?  We’re discussing this over on Great British Chefs Facebook page.

Galton Blackiston on Saturday Kitchen 15th October 2011

One of the news chefs on Great British Chefs website, Galton Blackiston,  will be on the BBC’s hugely popular Saturday Kitchen on 15th October from 10am

Galton must be one of very few Michelin-starred chefs who started out selling homemade cakes on a market stall.  We imagine he’ll be very interested in National Baking Week next week.

Galton cut his teeth in the catering world by working with the legendary John Tovey at his world-renowned Windermere hotel, Miller Howe. Here the TV chef served no-choice homely feasts to guests.

This went on to be a major influence as Blackiston has a similar arrangement at Morston Hall, his intimate country house hotel on the Norfolk coast. Blackiston has run Morston Hall for nearly two decades, and in addition to that star from Michelin,·it holds 3 AA rosettes and 5/10 in the Good Food Guide.

We wish Galton best of luck in The Omelette Challenge on the show today and also welcome him to our site, where his homely food is sure to be a great inspiration to our visitors.  Find our more about Galton on our site