Recipe: Baked Kenniford Farm Cranberry and Rosemary Sausages with Piri Piri and Thyme

This delicious recipe uses Kenniford Farm’s Taste of the West Gold Award winning sausages and is packed full of flavour – great for enjoying in the garden in the sunshine or for a warming supper in the cooler weather. Recipe from Love Pork –

Cooking Time: 40 Minutes

Cooking Skill: Easy

Serves: 4 People



450g (1lb) Gold Taste of the West Award Kenniford Cranberry and Rosemary pork sausages

3 large sprigs fresh thyme

4 cloves garlic, peeled


15ml (1tbsp) olive oil

45ml (3tbsp) sweet chilli sauce

1 red chilli, deseeded and cut into large pieces

½ lemon, cut into wedges

2 large sprigs, vine on, cherry tomatoes



Preparation: Pre-heat oven to Gas Mark 4, 180ºC.

  1. Place sausages into a small baking pan or tin.
  2. Mix together in a bowl or jug the thyme, garlic, seasoning, oil and chilli sauce. Pour over the sausages and roll them to coat. Add the red chilli and lemon, squeezing and leaving wedges in the pan.
  3. Place in the pre-heated oven and cook for 35 minutes, then add tomato sprigs and cook for a further 5 minutes to soften slightly.
  4. Serve with mini roasted new potatoes tossed in thyme and drizzled with piri piri juices.
Wilde  460
Photo Copyright of Love Pork

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Summer Lamb – Recipe from Jamie Coleman, Overall South West Chef of the Year & SW Professional Chef of the Year 2016

Earlier this month, Jamie took up the position of head chef at the prestigious Michelin-starred Masons Arms at Knowstone, near South Molton, working under highly respected chef and South West Chef of the Year judge, Mark Dodson.

At the time of entry into South West Chef of the Year, Jamie was head chef at the Saunton Sands Hotel in North Devon.  Twice a finalist, Jamie took the title of South West Professional Chef of the Year in his final, going on to win the overall title of ‘South West Chef of the Year 2016′.

Jamie says that this recipe is “A great crowd pleaser, excellent for a summer version of a Sunday roast with family and friends.  Just plate on a platter, to be enjoyed with a good bottle of wine or a G ‘n T, with lots of mint and cucumber. Let everyone dive in. mmm yummy!!!!”

Slow-Cooked Lamb with Caeser Salad
(serves 4)

Caesar dressing

2 anchovy fillets

1/3 tsp English mustard

1 1/4 tsp white wine vinegar

1/2 tsp garlic, finely chopped

1 egg yolk

1 1/4 tsp lemon juice

10g of Parmesan, grated

1 pinch of salt

1 pinch of black pepper

120ml of vegetable oil
Slow-cooked lamb

1 leg of lamb

2tbsp mustard

1tbsp honey

1 bulb garlic crushed

1 lemon

2 sticks of rosemary
To serve

2 gem lettuce

30g parmesan shavings

6 anchovy fillets

crispy streaky bacon


4 boiled eggs
For the lamb

Rub all the ingredients over the lamb. Marinade over night. Pre-heat oven to 160c.

Place lamb on a tray, cover with foil and cook for around 4 hours until tender.

On a preheated BBQ place some Applewood smoking chips.  Once it is smoking, place the lamb leg on the BBQ and colour until well roasted and falling off the bone – it is then ready for serving!

For the Caeser dressing

In a blender add all the ingredients except the oil, turn on blender and blitz until smooth, then add the oil slowly until emulsified.

To finish, dress the leaves in the Caeser dressing and place on a serving platter with the other ingredients.

Serve with a cold glass of white wine.


Don’t forget! Entries for this year’s South West Chef of the Year close Monday 31st July – read more about it here and get entering! There are amateur and professional categories!

Recipe: Hanlons Steak and Port Stout Family Pie


Our next couple of recipes are from the lovely Hanlons Brewery who are based in Newton St Cyres, Exeter.

A family brewery producing some fab ales and also having pop up foodie nights – if you want to know more you can read Chris’ review here.

Even though Summer is just about upon us, what more could you want than a hearty meal with family or friends after an active day out!

Hanlons Steak and Port Stout Family Pie

This is great to prepare ahead for a family feast, after a bracing walk or watching the Rugby. Go Chiefs!

1.5 kg lean braising steak, excess fat trimmed off, cut into fat cubes

2 tbsp plain flour, seasoned with sea salt and freshly milled black pepper

Rapeseed or other flavourless oil

1 large or 2 smaller onions, peeled, halved and sliced

200ml beef stock made from half a cube or homemade

150 ml Hanlons Port Stout – use the rest for the recipe below or Chef’s treat!

2 tbsp tomato ketchup

2 tsp Worcestershire sauce

A 375 or 450 g pack of all butter puff pastry

1 small or medium egg, lightly beaten

Sea salt and freshly milled pepper for seasoning to taste

Preheat the oven to 160 C Gas Mark 3.

Toss the beef cubes in the seasoned flour. Heat a good slug of oil in a large frying pan and brown the meat in batches, adding oil as you go. Do not crowd the pan or the meat will steam and not brown. Transfer the browned meat to a large casserole dish.

Add some more oil to the pan and sweat the onions with generous seasoning until soft. Stir in any leftover flour and cook off for a minute or two, stirring from time to time. Slowly add the stock and the stout, stirring in any caramelised bits, until smooth. Add the ketchup and Worcestershire sauce. Bring to the boil and simmer gently for 3-5 minutes. . Check for seasoning before pouring over the beef, stirring, covering and cooking on the oven for 2 hours. Transfer to a large pie dish and cool completely.

PREHEAT OVEN TO 220 C Gas Mark 7.

Roll your pastry out quite thickly to cover the dish with some overhang and bits for decorating if you wish. Place some dampened strips of pastry brushed with water around the rim of the pie dish. Lower the pie lid over the pie and stick down or crimp the edges to seal. Make a slit in the top for steam to escape and decorate with scraps of pastry if you wish. Just before placing in the hot oven brush on the beaten egg as an egg wash to make the pie shiny and golden. Place in the oven and bake for 20 minutes then lower the oven to 190 C Gas Mark 5. Bake for another 25-30 minutes until golden and bubbling under the pastry.

Allow to stand for a few minutes and Enjoy!

Visit their website for events and beer sales:

hanlons pie

Chorizo Meatballs with Tomato Sauce, Greens and Dirty Rice by Anna May

Our recipe of the week comes courtesy of Anna May from her fantastic blog, Anna May Everyday – All content and images belong to Anna.  It originally appeared on the 28th March 2017. Please subscribe to her excellent blog with some really delicious recipes!

Do you ever wonder what to cook for supper?  Despite spending a considerable number of my waking moments thinking about food I do struggle to come up with new recipes to present to my family.  Just as I get bored of cooking the same things I’m sure they tire of eating they same old same old.  I have never been one for Monday means roast chicken, Tuesday means sausages etc although I’m sure it can make life easier to fall into such a routine.

So I made a list of all the things my lot love, took note of what some of them really don’t like (a list whilst not long, is certainly frustrating) and came up with various new ideas.  These chorizo meatballs are one such.  The whole family love meatballs but I wanted to jazz my usual recipe up and this was the route I took.  The spices add a pleasing warmth and the combination of the greens, pilaff and tomato sauce just work really well.  Blob a little yogurt and chilli sauce over the whole if you like and some toasted pumpkin or sunflower seeds are another welcome touch.

Make a big pile of this, however much I rustle up, it all goes everytime…


I stick with the two paprikas in this and add a little chilli sauce separately if the mood takes me but do by all means add some cayenne pepper or similar if your family like heat.  Should you have minced beef and pork left over may I point you in the direction of my Meatloaf, Sliders and Meatballs (November 2015).  You can use all pork mince if that is what you have, just as delicious.  I know this looks like a great long list of ingredients but many will be in your cupboard and remember, it is essentially, four different recipes – just make as many as you want (although the combination of all is fantastic!)

1 tablespoon olive oil plus a little extra
1 large onion, finely chopped
2 cloves garlic, finely chopped
50g breadcrumbs
2 tablespoons milk
1 1/2 teaspoons paprika
1 1/2 teaspoons sweet smoked paprika
250g minced beef
250g minced pork

Tomato sauce –

1 tin chopped tomatoes or similar amount of passata
1 tablespoon olive oil
1 clove garlic finely chopped
1 teaspoon sugar
Kale or Spring greens finely shredded
Knob of butter
200g rice
400ml chicken stock
1/4 teaspoon cumin
1/4 teaspoon fine salt

Chopped parsley/coriander, yogurt, chilli sauce or toasted seeds to serve (optional)

Heat a tablespoon of oil in a pan and gently cook the onion until soft then add the garlic.  Stir for a couple of minutes but don’t let the garlic colour, tip it all into a bowl along with the breadcrumbs and milk.  Add  the mince, both the paprikas and 1/2 a teaspoon of salt and mix well.  Divide into small balls approximately the size of a walnut.  Add a small amount of oil to a large frying pan and cook the meatballs, turning gently to colour all the sides.

Meanwhile for the tomato sauce put the second tablespoon of oil into a small pan with the garlic, heat gently and as soon as it sizzles add the tinned tomatoes, sugar and a good pinch of salt.  Let this simmer for twenty minutes.

Melt the butter in a saucepan, add the rice, cumin and salt followed by the stock, stir well.  Simmer gently for 4 minutes then remove from the heat, put a tea towel under the lid to absorb the steam and leave for a further 20 minutes then fluff up with a fork and check the seasoning.

Wash the greens and put into a large pan, cover with a lid and cook gently – the water left from rinsing them will be enough for them to cook in.

When you are ready to serve tip the rice into a warm bowl, top with the greens followed by the meatballs, then the tomato sauce.  Finally sprinkle over some parsley or coriander if using and the yogurt and seeds.  Serves 4.

British Leeks are in Season: Beef Wellington with Leek Mousseline Recipe Review – by Lauren Heath

Once again, thanks to the power of the internet, I randomly came across British Leeks’ mission of trying to get more people cooking and eating leeks.

At their best from November to April, these winter veggies are in season right now and can be used in a whole host of ways, kept fairly crunchy or cooked right down. A good choice during the ‘vegetable shortage’ the shops are claiming is upon. If you can, remember to buy local and seasonal, and you’ll find plenty of veg in abundance.

They have quite a host of inspiring recipes on their website including Leek and Butterbean Soup, Pan Roasted Chicken with Leeks, Cider and Chorizo and even Hot Smoked Salmon and Leek Chowder to name just a few.

I eventually settled on one of my favouritre meals –  Beef Wellington. Yes it’s not strictly a fully fledged leek-based recipe, but instead of the usual mushroom duxelle or pâté coating, it contains leeks and horseradish which sounded great. So the lovely people at British Leeks kindly sent me some goodies to knock up a fabulous meal for myself and some guests! I am generally more of a freestyle cook, so it was good to have some inspiration, and I usually have wellington made for me so for once I was going to make it; to add to my pressure, I was cooking this straight after work on a Friday evening and for some foodie guests.

Here’s the recipe, with my some of my own tips below it:

Individual Beef Wellington with Leek Mousseline

Prime fillet of beef topped with a leek and horseradish mousseline, wrapped in Parma ham and puff pastry. This is a special occasion dish and an ideal choice for the festive table.

Serves 4 – Prep 30 minutes – Cook 15 – 20 mins – Oven Temp 220ºC / Gas Mark 7


500g Leeks, finely chopped
1 Bay leaf
25g Butter
4x 15ml tbsp Water
2 x 15ml tbsp Creamed horseradish
Generous pinch Ground black pepper

4 Slices Parma ham
500g Tail end fillet of beef
500g Puff pastry
1 Egg for glazing


Gently sweat the shredded leek and bay leaf in the butter for about 5 minutes to soften. Add the water, cover and cook gently for a further 2 — 3 minutes. Stir in the horseradish and pepper and whiz in a processor until smooth. Set aside until cold.


Divide beef fillet into 4 even pieces. Spread the cooled leek mixture onto the Parma ham slices and wrap one around each beef fillet.

Divide pastry into four. Roll each out into an oblong about 2 times the size of the beef fillet. Brush with egg glaze and bring pastry up over the beef and seal neatly into a parcel. Place sealed side downwards onto a baking sheet lined with baking parchment. Chill for 30 minutes. Cook 15 – 20 mins – Oven Temp 220ºC / Gas Mark 7

It is a fairly simple yet indulgent meal to make actually, and whilst the leeks are sweating down you can cut your beef, sear it, and roll your pastry out (searing seals in the juices). To speed up the cooling of the leek mixture, I popped it into the freezer for 10 minutes or so. Make sure your pastry isn’t too warm as when you are sealing up the wellington, it can ‘melt’ and slide off a bit. If this happens to you, cut a slither of the pastry from the edges and use as a glue/join on top. I also laid the parma ham and leek mixture onto the pastry then folded over the meat.


It was absolutely delicious and I was so pleased! Definitely give it a go for a Valentine’s meal this February, or for a treat with friends. You could prepare this the day before, and keep it in the fridge ready to cook; just bring it out to room temperature before cooking in the oven.  I managed to make it within an hour of getting home and guests arriving.

The leeks and the horsereadish gave a lovely sweet and tangy flvour together. I loved it and I don’t eat horseradish (apparently I do now)!

British Leeks – Healthy Facts

The Ancient Greeks, Romans and Egyptions valued leeks for their therapeutic properties and Roman Emperor Nero ate large quantities to improve his voice. From soothing sore throats to helping keep gout and kidney stones at bay, leeks are packed full of health benefits and are commonly used in traditional medicine to treat a variety of ailments. Easier to digest than onions, leeks have laxative, antiseptic, diuretic and anti-arthritic properties.  And, if eaten regularly, here are some of the ways leeks can help you to stay healthy:

Efficient functioning of the kidneys

Containing the equivalent of one eighth of an adult’s daily potassium requirement, leeks encourage the efficient functioning of kidneys and are effective as a diuretic.

Leeks for a healthy heart

Eating lots of leeks has been shown to reduce ‘bad’ cholesterol – and at the same time increase levels of ‘good’ cholesterol.  This is important for preventing the build up of blood vessel plaques that are found in some types of heart disease.  If the plaques grow too large or rupture, they can cause a heart attack or stroke.

Allium vegetables including leeks can also help to lower high blood pressure – another factor that can contribute to heart attacks and strokes.

Leeks for combating cancer

Research has shown that eating leeks regularly can help protect against cancer, particularly, prostate, colon and stomach cancer.  Quercetin, an antioxidant present in the Allium family, is recognised as a cancer-blocking compound.

Leeks for stabilising blood sugar

Leeks are a very good source of manganese and vitamin B6, vitamin C, folate and iron.  These nutrients all work together in the body to stabilise blood sugar by slowing down the absorption of sugars from the intestinal tract.

 Leeks for expectant mothers

Leeks are a good source of the B vitamin folate, containing between 15% and 49% of the RNI for an adult.  Folate is important for pregnant women as it can help reduce the risk of neural tube defects like spina bifida.   One portion of cooked leeks contains almost a third of an adult’s recommended daily intake.

Leeks for a healthy diet

Leeks are a great choice for those following a healthy diet as they are very low in calories and packed full of vitamins and minerals.

An average serving of leeks (80g or 1 leek) contains:

  • 17 calories
  • 1g protein
  • 0.6g fat
  • 2.1g carbohydrate
  • 1.4g fibre

Leeks are also a good source of Iron, Vitamin C and Folate.

Get cooking, in season and it’s good for you!

You can follow British Leeks on Twitter and Facebook

Season’s best… Recipe inspirations from Exeter Cookery School

Located on the city’s picturesque quayside, Exeter Cookery School courses take great inspiration from south west France, where founders Jim and Lucy Fisher used to run a residential cookery school. For a tempting seasonal treat, try out the following classic recipes from the Dordogne.

Confit de Canard

Sarlat, a beautiful medieval town near to where we lived in the Dordogne, SW France, has around 60 or so restaurants. Confit – a dish of salted duck legs cooked and preserved in duck fat – is served in every single one of them.

Ubiquitous to the point of obsession, it just happens to be one of the tastiest and most gratifying dishes of the region. Packed into sterile jars along with its cooking fat, Confit will keep in a cool place for up to a year.

We serve Confit, as the Dordogne locals do, with Pommes Sarladaises, a dish of sliced potatoes and garlic fried in – surprise, surprise – duck fat! 


Ingredients (Serves four)

  • 4 duck legs, skin on
  • 4 tbsp sea salt
  • 1.5 ltrs duck or goose fat (use lard or even vegetable oil at a push) 


Rub the salt into the duck legs. Place them in a glass or stainless steel bowl, cover with clingfilm and allow to cure overnight in the fridge.

Drain the legs, discarding the liquid left behind, and rinse well in plenty of clean water.  Pat dry.

Gently melt the duck or goose fat in a large saucepan and immerse the legs in the fat. Simmer very, very gently for three hours, checking them every hour to make sure they aren’t sticking to the bottom of the pan. When fall-off-the-bone tender, turn off the heat and remove the legs (at which point you can pop them under the grill to crisp the skin and serve straight away) allowing them to cool to room temperature.

When cool, place in plastic containers. Keep in the fridge for up to a month or freeze them.

To serve, allow the Confit to soften to room temperature, then remove them to a roasting tray. Re-heat gently in a medium-hot oven (170°C), then grill the skin until brown and crisp.


Pommes Sarladaises
(pronounced “Pom Sarladez”)

The ‘mashed potato’ of south west France, Pommes Sarladaise is served in every one of Sarlat’s sixty or so restaurants.  Ubiquitous to the point of exhaustion this filling local staple is, nevertheless, fantastic if made well.

Basically, the dish is just potatoes and garlic sautéed in duck or goose fat, but of course you could use olive oil for a healthier alternative.

My version contains sautéed onion and some parsley, or basil.

Ingredients (Serves four)

  • 1 to 1.5kg potatoes, peeled and sliced to the thickness of a Pound coin
  • 1 onion, peeled, halved and finely sliced
  • 4 cloves garlic, peeled and finely sliced
  • salt and freshly ground black pepper
  • handful of roughly chopped parsley or basil
  • 3 tbsp duck or goose fat or olive oil


Heat the olive oil in a roomy non-stick frying pan, then throw in the potatoes, onion and garlic. Fry over a low to medium flame for between twenty and thirty minutes, tossing every five minutes or so until the potatoes are tender.

Season well, then toss with the parsley or basil.

Now let the potatoes sit in the pan on the heat until brown and crisp on the bottom.

Serve spooned into a warmed serving dish with the browned bottom uppermost.

Inspired to find out more? Why not book onto one of Exeter Cookery School’s fab cookery courses, many of which take inspiration from Jim and Lucy’s time in the Dordogne. You can learn how to make the confit duck dish – as well as a melt in the mouth leg of lamb and sensational steak frites – on their French Bistro Mains cookery course.

Southcombe Farm – Devonshire Grass Fed Lamb by Caroline Gee

I recently bought some reasonably priced British lamb chops from a supermarket and enjoyed them simply pan fried. Then I got a chance to sample some North Devon lamb chops that come direct from the farm and the difference in taste was incredible – not to mention actually cheaper per kilo than the supermarket. You can taste the different grasses, wild flowers and herbs that the lambs graze on their whole life.


Southcombe Farm near Holsworthy is nearly 50% lush Devon Culm, which is managed traditionally and non-intensively.  No chemicals or artificial fertilisers have been used on the meadows for well over 18 years.


I’m a fan of reducing air miles where possible and therefore find it incredible the amount of New Zealand lamb that is stocked in the supermarkets, regardless of the air miles.  We do lamb so well in this country!

If you want to try out some Devonshire lamb (and not forgeting Hogget or Mutton), click on the link below, which includes details of a special offer on half or whole lambs with free delivery between Bude and Exeter, that works out around £8/kg – offer until the end of October 2016.

Also available from the deep freeze at the farm: Individual lamb chops, shanks, cutlets, mince, neck, liver and mutton sausages.


My leftover lamb tips:

Chops/steaks/shoulder etc – chop it up and mix with fresh mint and mayo for a super tasty sandwich filling. Also tasty cold with a salad/couscous for lunch

Sausages – take the meat out of the casing and fry with onions then add tomato pasta sauce/make one up and serve with pasta – a little goes a long way


Written by: Caroline Gee, Exeter dweller who can’t go 5 minutes without thinking about food. Hugely into local produce; talking about food for hours; taking a recipe and making it my own; reducing food waste and regularly doing a ‘Ready, Steady, Cook’ style session in my kitchen.

Flatbread Cous Cous and Spiced Lamb

Well the weathermen keep telling us we’re in summer, but with the grey clouds sitting outside and the distinctively wintry air, I’d beg to differ.  When we do get some sun, our resident Menu Master, Recipe Ninja, our tame chef Chef Tom Allbrook has another stonking recipe of the week which would be a perfect BBQ idea.

food lamb


For the flatbreads

300g bread flour

5g yeast

Tsp. paprika chilli ginger garlic salt and pepper

220ml cold water or sparkling water

For the cous cous:

1 cup of cous cous

2 cups of boiling water

11 pieces dried fruit chopped

A mixture of char grilled vegetable’s

2 tbsp. spices of your choice for the lamb & 500g lamb mince

For the dressing:

2tblsp. Cream fraiche

1 BBQ cooked lemon

Sprig rosemary

Smoked paprika

Salt & Pepper

For this recipe I like to cook the veg and the lemon on the ashes of the BBQ to really bring the flavours out, but you can roast them in the oven or on a gas hob to burn the outside of the skins of the veg.

To make the cous cous, pour one cup of it in to a bowl with two cups of boiling water with the roughly chopped charred vegetables and fruit and leave to stand for about 12 minutes.

Fry the lamb off in all the spices and a little oil until crispy and cooked through. Should take about 10 minutes whilst, doing this make up the flat breads by mixing all the flour, spices, yeast and water together.  Roll them out and either cook in a floured pan on a medium heat or over the BBQ for a couple minutes each side.

Make up a tangy dressing to cool the dish down by mixing together 2 tbsp. cream fraiche, the juice of the lemon, sprig of rosemary and 1 tbsp. smoked paprika and serve this all on a nice board and enjoy with a cold beer in the sun, perfect for when you have friends around as it is quick and super tasty.

Slow Roasted Lamb by Tori

A few weeks ago we received a massive bumper package from Julia and Bela at Veg In A Box, based out at Clyst St Mary.  One of the items within that box was a monster shoulder of lamb from The Devon Meatbox Company.

Lamb is quite unforgiving.  Cheap lamb can be greasy and taste terrible, it is also quite easy to over cook it too, and for a long time was my least favourite meat.  But over the years I’ve warmed to it, and this slow cook recipe that Tori came up with really brings out the best in this traditional Sunday meat.

I was very impressed with the quality of the meat – DMBC source it from local smallholders and The Naked Farmer at Bruford.  It was clearly a cut way above the vacuum packed supermarket stuff.  With this recipe we used a bottle of Quiet Waters Farm Chimichurri which is available from The Devon Meatbox Company Local Larder section.

We also used podded peas and vegetables from The Veg In A Box company, read our 10 Questions for Julie and Bela from earlier in the year for more info about this excellent company.


Lamb shoulder
2 onions
1 cup of red (or white) wine
1/2 bottle of that rubbing sauce (will look for the name in a moment)
Fresh rosemary and chives cut from the garden


Heat a frying pan and sear the meet on both sides, make sure it’s nice and hot when you add the meat so it instantly seals in the juices. Do both sides for about 2 minutes, they will be lightly browned.

Transfer the meat to a roasting pan. Rub a generous amount of Quiet Water’s Chimichurri over the top of the meat (fat side up). Halve the onions and pop around and under the meat and then pour the wine into the pan.

Add your rosemary and chive around the meat. Add a little water if there isn’t enough liquid to fill the bottom of the dish. Cover the whole dish with tinfoil and pop in a pre-heated oven at 150° for 4-5 hours. Baste a couple of times during the cooking.

Once the meat is tender, put the oven up to 200°, remove the foil an put back in the oven for 15-20 minutes or until the fat has crisped up on the top. Let it rest out if the oven for another 15minutes or so before pulling apart.

The meat should easily pull apart.

The juices can be saved to make a rich gravy but be aware that it will be high in fat. If you let the juices cool for a while the fat should time to the top making it easier to scoop off the fat. I added a touch more wine and a little cornflour to thicken the gravy once if poured it off into another pan and served on a bed of mashed potato with steamed carrots.