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Roast Pork, Roast Potatoes and Sage and Onion Yorkshire Puddings

Pour boiling water over the joint to help make good crackling. Season with salt and pepper. Into the oven at Gas Mark 6 for 30-40 mins, then reduce heat to Gas Mark 4 and cook for 1½ to 2 hrs.

Part boil the potatoes, drain and shake in a colander to help make them more crispy. Heat oil in a tin for 5 mins, add the potatoes and cook for 30 mins.

For the Yorkshire Pudding batter, use 8 oz plain flour, a pinch of salt, 2 small eggs and enough milk to make a thick batter (the consistency of double cream - about half a pint). Finally add about a quarter of a pint of fizzy water. To the batter mix, add half a finely chopped onion and 1 tbsp of dried sage (or 1 tbsp of finely chopped fresh sage). Put oil or lard in a suitable tin (muffin tins work well) and heat oil for 5 mins. Pour in batter - it should sizzle and then cook for 30 to 35 minutes.

Serve with seasonal vegetables.

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Ian and Esther Johnston, 25A Mill Road, Newbourne, Woodbridge, Suffolk, IP12 4NP. Tel: (01473) 736397.