Lower Nabs Farm Fresh Foods
Wildboarclough, Macclesfield, Cheshire, UK Tel: 01260 227218


recipe courtesy of the meat and livestock commission


Serves 3-4
Cooking time 25-30 mins

1 lb lean pork mince
1 onion chopped
2 cloves garlic crushed
1.5 pints pork stock
6oz long grain easy cook rice
8oz potato diced (skin left on)
2 tbsp medium curry sauce
Salt and black pepper
4oz mushrooms quartered
5oz frozen peas
2 tbsp chopped fresh coriander (optional)

In large non-stick pan or wok dry fry the mince until changed colour, about 4-6 mins. Add onion and garlic and cook for 2-3 mins. Add stock, rice, potato, curry paste and season to taste. Bring to boil and simmer for 15 mins. Add remaining ingredients and simmer for approximately 5 mins until rice is cooked and water absorbed.

Serve with poppadoms or crusty bread.


recipe courtesy of The Dairy Council Advisory Board

Serves 8-10

1.8 kg (4lbs) Ham Joint
2 medium onions skinned and quartered
2 medium carrots thickly sliced
1 bay leaf
5 black peppercorns
cloves to garnish
demerara sugar to glaze

3. Drain and wrap the ham in foil. Place in a roasting tin and bake at180C (350F) mark 4 until 30 minutes before cooking time is completed.

4. Remove the foil and rind from the ham and score the fat in diamond shapes and stud with cloves. Sprinkle the surface with demerara sugar and pat in.

5. Bake at 220C (425F) mark 7 for 30 minutes until crisp and golden. Serve hot or cold.

Alternatively if Boiled Ham is preferred follow instructions 1 and 2 but boil for full calculated time instead of half the time. Then remove the rind and any excess fat. Serve hot with Parsley sauce and new potatoes.

1. Weigh the gammon and calculate the cooking time allowing 20 minutes per 450g (1lb) plus 20 mins. Place the ham in a large pan and cover with cold water. Bring to the boil slowly and drain.

2. Return the ham to the pan and add the vegetables bay leaf and peppercorns cover with cold water and bring to boil slowly.Skim the surface with a slotted spoon, Cover and boil for half the calculated time.