Brakes Brigade

5 SMASH HIT DISHES FOR BRITISH FOOD FORTNIGHT

We’re very lucky to be able to produce such an incredible abundance of high quality food from our small but fertile island. Our ever-changing seasons give us a multitude of fantastic products throughout the year so there’s always something different to refresh and renew your menu.

So let’s kick-off British Food Fortnight with these five fantastic recipes all with British produce at their centre.


PIG IN THE ORCHARD BURGER

We’ve chosen our Scotch Aberdeen Angus Beef Burger for this all-British recipe but you could use any from our chilled British Burger range. Using a chilled patty means you’re not tied down to just one shape or size. Use them complete as full burgers, break down into sliders, or go small for the kids. The julienne of Granny Smith apple and a rasher or two of back bacon gives the burger a fresh and savoury touch and the slice of Applewood Cheese adds smokiness and depth. Swap out the usual fries for Honey Glazed Parsnips along with a serving of Apple, Ale & Chilli Chutney for a true taste of autumn.

THE PIG IN THE ORCHARD BURGER

TAMARIND GLAZED STICKY BRITISH PORK RIBS

Ribs are an excellent choice for a specials board or menu. Ours come ready prepared and packed in twos to limit wastage. At approximately 600g each they’re perfect for a main course. For this simple recipe it’s out with traditional Texan barbecue flavours and in with a taste of South East Asia. Steam the ribs for 2-3hrs, brush with Tamarind Sauce and caramelise through hot oven or grill for an irresistible sticky rib stunner.

TAMARIND GLAZED STICKY BRITISH PORK RIBS

BREAST OF GRESSINGHAM DUCK WITH SOY GLAZE & CREAMED CABBAGE

See how Mark Sargeant takes a succulent British Gressingham duck breast and creates food heaven when he glazes it in honey and pairs with savoy cabbage, bacon and cream. Our Gressingham duck is reared free to roam on Red Tractor farms in East Anglia. Choose from chilled legs or breasts that come vacuum packed in pairs to limit wastage. Each portion has been carefully calibrated to ensure consistency so you can be confident with portion size every time you serve.

WATCH THE VIDEO

BREAST OF GRESSINGHAM DUCK WITH SOY GLAZE & CREAMED CABBAGE

CUMBERLAND SAUSAGE WITH MASH & BUTTERED SAVOY CABBAGE

Sausage and mash, a classic way to show off the best of British pork. In this recipe Mark Sargeant has used our British Cumberland Rings and served with our prepared Cracked Black Pepper Mash, savoy cabbage and a red onion and mustard gravy.

DOWNLOAD RECIPE

CUMBERLAND SAUSAGE WITH MASH & BUTTERED SAVOY CABBAGE

But why stop at bangers and mash when there’s so much more to get from the humble sausage?

SCOTCH EGGS

There are a few theories of how this tasty little snack first came about. Our favourite says that it was invented by Fortnum & Mason in the late 18th Century – you can’t get much more British than that! Use the meat from one of our Broad Oak Farm Sausages and mould around a British Lion Quality egg. Serve hot or cold with a runny or hard centre.

This site uses cookies. Some cookies are essential to ensure our website works for you in the best possible way. By using this website, you agree to our use of cookies. Learn more.

×