Ingredients
2 long, curled Cumberland sausages
2 cloves of garlic, peeled and finely sliced
A bunch of fresh sage, leaves picked
Olive oil
A bunch of fresh rosemary, leaves picked
2kg/4½lb potatoes, peeled
Sea salt and freshly ground black pepper
300ml/just over ½ pint milk
115g/4oz butter
4 tablespoons freshly grated horseradish, or use jarred
4 medium red onions, peeled and finely sliced
5 tablespoons balsamic or red wine vinegar
2 beef or chicken stock cubes

Preheat oven to 2000c/4000f/gas 6.

Tuck the garlic and most of the sage leaves between the layers of the sausages. Secure the sausages with a couple of skewers or some sharp rosemary stalks. Place them on an oiled baking tray, drizzle them with olive oil and sprinkle them with the rosemary leaves.

Cook in the preheated oven for 20 minutes, or until crisp and golden. Five minutes before the sausages are ready, remove the baking tray from the oven, place the rest of the sage leaves next to the sausages, drizzle with olive oil and return the tray to the oven. The leaves will go lovely and crispy.

While the sausages are cooking, chop your potatoes into rough chunks and boil them in salted water until cooked. Drain well, using colander, then return them to the pan. Mash until smooth, adding the milk, 70g/2½oz of the butter and the horseradish (use more if needed). Season well to taste, then put the lid on the pan and keep warm at the back of the stove

The gravy: fry the onions – really slowly – in a little oil, covered, for about 15 minutes until soft. Remove the lid, turn heat up, and as soon as the onions become golden brown, pour in the vinegar and boil until it almost disappears. Turn the heat down again, add the rest of the butter, crumble in your stock cubes and 565ml/1 pint of water and stir well.
Let this simmer until you have a nice gravy consistency.


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HAM SHANK RECIPE
(FROM MR PARR OF WIGAN, LANCASHIRE)
FEED 6 PEOPLE

INGREDIENTS:
1 Ham Shank - £2.95
Lentils - 20p
Split Peas - 20p
Onions - 15p
Carrots - 25p
Potatoes - 20p

METHOD:
Soak ham shank overnight.  Drain.

Using 4 desert spoonfuls of green split peas & 4 of red lentils, bring to the boil in 2 pints of water.  Simmer for 1 hour.

Chop 1 large onion & put into lidded pan with lentils & ham shank.
Simmer for 3 ½ hrs (adding water if necessary) Then take off boil.  Add 4 carrots. 6 peeled potatoes & simmer for a further hour.

Remove Ham Shank, de-fat & slice ham onto 6 plates & serve the lentils, peas, carrots, onion & potatoes alongside the sliced ham.
Amazing!

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General Cooking Instruction for HAM or GAMMON

You can soak the ham over night or steam cook, boil or poach it instead. The guide line for those is 45 min per kg plus 20 min. e.g. 3 kg = 155min (1 hour 35 min).

Remove after cooking from heat, or vessel, take off skin and then glaze.
Return to a hot roasting oven 2000C for about 20 min to roast off.


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BONELESS LAMB SADDLE ROAST
ready to roast, available to buy from our farm shop or our Borough Market shop.

This is a boneless double lamb loin called a saddle which is rolled and ready to roast.
It will serve 4-8 people comfortably.

Instruction:
Remove from packaging, season with salt and pepper.
Wrap in foil and place on a baking tray in a pre heated oven at 1800c for 1½ hours.
Remove from oven, turn oven up to 2000c baste with juice, season and return to hot oven for 15 min with foil open.
Remember, allow to cool. Slice and serve. Can be served hot or cold.

Types of Plain Boneless Saddle:
Marinated in Mint and Rosemary
Marinated in Cranberry sauce
Marinated in Argentinean sauce.

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OLIVER ROWE’S
Mint Marinated LAMB
with Blueberry gravy

Serves: 6
Preparation time: 10 minutes
COOKING time:
MEDIUM – 25 minutes per 450g/1 lb plus 25 minutes
WELL DONE – 30 minutes per 450g/1 lb plus 30 minutes

Ingredients
1 x 1.3kg/3 lb lean lamb leg joint
Salt and freshly milled black pepper

MINT Marinade
45ml/3 tbsp olive oil
3 large garlic cloves, peeled and finely chopped
½ x 20g pack fresh mint leaves, roughly chopped
Grated zest of 1 lemon
1 x 150g punnet blueberries, rinsed

BLUEBERRIES Gravy
15ml/1 tbsp plain flour
300ml/½ pint good, hot lamb stock
90ml/6 tbsp good red wine
15ml/1 tbsp redcurrant jelly

Preheat oven to 180-1900c /350-3750f/gas 4-5.

Place all the marinade ingredients, except the blueberries, in a large dish. Make several slits over the surface of the joint. Season. Roll the joint in the marinade mix, ensuring you stuff the mixture into the slits.

Place on a metal rack in a large roasting tin and open roast for the preferred cooking time, basting occasionally with any lamb juice.

Place the blueberries in a small bowl and lightly crash with a fork. 15-20 minutes before the end of the cooking time, brush the joint with half the blueberries and spoon any excess around the joint.

Remove the joint from the oven, place on a large carving board, or large platter, cover with foil and allow to rest for 10-15 minutes.

For the blueberry gravy spoon off excess fat from the roasting tin and discard. Place tin over medium heat, sprinkle over the flour and stir well. Add a little stock and stir again, scraping the base of the pan to release the rich lamb sediment.

Add the rest of the stock, any juices from the lamb joint, wine, redcurrant jelly and the remaining blueberries. Simmer, stirring occasionally, for 8-10 minutes or until reduced to a well-flavoured gravy.


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CHICKEN CUSHION
ready to roast, available to buy from our farm shop or our Borough Market shop.

We have created a delicious chicken cushion, stuffed with Wild Boar sausage and wrapped them with smoked streaky bacon.
This, ready to roast, will serve 2 people comfortably.

Instruction:
Remove from packaging, wrap in foil (like a parcel, to retain any juices) and place on a baking tray in a pre heated oven at 1800c for 50 min. Remove from oven, turn oven up to 2000c. Open parcel up season with salt and pepper, baste with juices and return to hot oven for 8-10 min with foil open.

Take out of oven and rest. Remove elastic bands when cool enough, slice and serve. Can be served hot or cold.

Types of Chicken Cushion:
Lemon and Chilli marinade
Argentinean Spicy marinade
Wild Garlic marinade


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CHICKEN DOUBLE BREAST ROYALE
ready to roast, available to buy from our farm shop or our Borough Market shop.

Using the lean, double breast of a large whole fresh chicken, we have stuffed them with Wild Boar sausages and wrapped them with smoked streaky bacon.
This, ready to roast, will serve 4-6 people.

Instruction:
Remove from packaging, wrap in foil (like a parcel, to retain any juices) and place on a baking tray in a pre heated oven at 1800c for 1¼ hours. Remove from oven, turn oven up to 2000c. Open parcel up season with salt and pepper, baste with juices and return to hot oven for 12-15 min with foil open.

Take out of oven and rest. Remove elastic bands when cool enough, slice and serve. Can be served hot or cold.

Types of Chicken Double Breast:
Lemon and chilli marinade
Argentinean marinade
Garlic & herbs marinade


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RICK STEIN’S
Pan-Fried CHICKEN BREASTS with MUSCAT
WINE and BLACK PUDDING

Ingredients
900ml (1½ pints) Roasted chicken stock
4 large, boneless chicken breasts
40g (1½ oz) butter
1 x 225-250g (8-9oz) black pudding
175ml (6 fl oz) sweet Muscat wine
1½ teaspoons lemon juice
1½ teaspoons tarragon leaves
Salt and coarsely ground black pepper

Put the stock into a wide-based pan and boil it vigorously until it has reduced to 175ml (6 fl oz).

Season the chicken breasts on both sides with salt and pepper.
Heat a small knob of the butter in a large frying pan and, when it is foaming, add the chicken breasts, skin-side down, and cook over a medium heat for 6 minutes until the skin is crisp and richly golden. Turn the chicken breast over and continue to cook them for 6-7 minutes until cooked through.

Thinly slice the black pudding into 16 or so slices. Remove the chicken from the pan and keep warm. Add the slices of black pudding to the pan and fry them for 1 minute. Set them aside with the chicken.

Add the sweet wine to the pan and boil, scraping up all the browned bits from the bottom of the pan with a wooden spoon, until reduced to about 3 tablespoons. Add the reduced chicken stock and boil for 1-2 minutes. Whisk in the rest of the butter, a small piece at a time, then add the lemon juice and some seasoning to taste.

To serve, slice the chicken breast diagonally and at a slight angle and arrange the slices in the centre of each warmed plate with the black pudding. Stir the tarragon leaves into the sauce and spoon some of it over the chicken and a little around the outside edge of the plate.


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Roast Chicken Stock
Makes approx. 1.75 litres (3 pints)

Ingredients
450g (1 lb) chicken wings or drumsticks
2 tablespoons sunflower oil
1 large carrot, chopped
2 celery sticks, sliced
2 leeks, cleaned and sliced
2 bay leaves
2 sprigs of thyme
2.25 litres (4 pints) water

Preheat the oven to 2000c/4000f/Gas Mark 6. Put the chicken wings into a roasting tin and roast them for 45 minutes or until crisp and richly golden. Meanwhile, heat the oil in a large pan, add the carrot, celery and leeks and lightly brown.

Transfer the pieces of roasted chicken to the pan and add the herbs. Add some of the water to the roasting tin and place it over a medium heat on top of the stove. Bring to a simmer, rubbing all the caramelized juices from the base of the tin with a wooden spoon, then add to the pan with rest of the water and leave to simmer very gently for 2 hours

Strain the stock through a fine sieve and use as required. If not using immediately, leave to cool, then chill and refrigerate or freeze for later use.