Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
Pea and ham soup
Pea and ham soup, served with pearl barley and homemade bread
1 Green ham hock, 2 carrots, 2 celery sticks, 2 cloves of garlic, 1 onion, 2 cups of peas, 2 bay leaves, 1 tbsp thyme
Chop vegetables and add everything (except 1 cup of peas) to a large pot. Cover with water and simmer with lid on for 4-6 hours. Once cooked, blend with a hand blender, and then add final cup of peas.
Ham, egg, and chips
A take on the classic ham, egg and chips.
Ham Hock Terrine
Using two ham hocks, two trotters, some vegetables and Raymond Blanc's recipe, this terrine is an elegant starter or lunch main. (DrVal)
https://www.lovefood.com/recipes/60400/raymond-blancs-ham-hock-terrine
Ham Hock Terrine
Made with Gloucester Old Spot smoked hocks and fresh herbs
Simmer two hocks with just enough water to cover, having added a quartered medium onion, a tsp of both black peppercorns and coriander seeds and a little white wine vinegar. Cook for 2 1/2 hours. Allow hocks to cool in the liquor for an hour. The take out, remove the skin and excess fat, put in a bowl and shred to the texture desired. Mix in chopped parsley, tarragon, ground black pepper and gherkins to your taste then pack into a terrine lined with cling film. Strain the cooking liquor and put into a clean saucepan. Boil hard until reduced to 600ml. Pour this slowly into the terrine so it mingles with meat. Cool overnight in the fridge to allow the liquor to jellify. Serve with crusty bread and piccalilli.
Summer evening
Ham hock with chargrilled ciabatta and chilled pickled vegetables
Richard Shelton
Kimbers Ham shanks with egg and chips....
Ham shanks cooked sous vide in Guinness and honey, served with Triple cooked chips and deep fried soft boiled egg!!....