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Meat Recipes

How to Make Scotch-Eggs

How to Make Scotch-Eggs

The humble scotch-egg has received a bit of a make-over of late. Stalls selling all kinds are abound at food fests up and down the country sporting flavours such as black pudding, haggis and chilli have inspired me to finally have a go. I used meat out of good quality sausages, after all they’ve already […]

By September 14, 2017 0 Comments Read More →
Happy Soup

Happy Soup

This recipe is inspired by a delicious soup I had from a Caribbean food ‘hut’ in Manchester (near Afflack’s Palace). I call it ‘happy’ because A) it is really delicious and leaves a smile on your face and B), it’s full of those spices that they say help lift the mood such as turmeric,  ginger, […]

By February 7, 2017 0 Comments Read More →
How to Butcher a Chicken

How to Butcher a Chicken

Stephen Whitehead from Award winning Whitehead’s Butchers in Lancashire and the Wellbeing Farm Cookery School shows us how to joint a chicken as well as how to prepare a spatchcock chicken, very popular for BBQs. Spatchcocking Spatchcocking, also called butterfly cut due to the splayed out legs and wings, gives the cook far greater area […]

Make Your own SPAM

Make Your own SPAM

Spam is processed ham which is around 50% pork and 50% ‘other stuff’ and, according to Paul Peacock, is one of the best flavours in the world. After a lot of sniffing he thinks the SP in the name means spiced, which has nutmeg. But it’s also been said to stand for Stuff Posing As […]

By February 10, 2016 0 Comments Read More →
How to Make the Perfect Steak and Kidney Pudding

How to Make the Perfect Steak and Kidney Pudding

Peter Underwood resurrects the steak and kidney pudding, a meal in itself and a childhood culinary icon for anyone raised in the 1960s or earlier. See Also: Giant Chicken and Pork Pie Vegetarian Pie Recipe You might argue that Steak and Kidney Pudding can’t be a forgotten food – you find tins and frozen versions […]

By January 20, 2016 0 Comments Read More →
The Stockpot

The Stockpot

The stockpot was once an ongoing project, taking in each day’s leftovers to produce good rich stock for future meals. Sadly today, with waste levels at an all-time high, we just chuck away our leftovers, rather than regarding them as a valuable asset. Home Farmer contributor, Elizabeth McCorquodale, argues the case for the reviving of […]

By November 25, 2015 0 Comments Read More →
How to Make Blini

How to Make Blini

This recipe showing how to make blini is taken from the book, Russian Food and Regional Cuisine by Jean Redwood. Blini are yeast-raised Russian pancakes which can be served with a variety of fillings – most famously caviar and sour cream! Other popular fillings include smoked salmon (often with cream cheese), cod roe (also popular […]

By November 5, 2015 0 Comments Read More →
How to Make Bacon at Home

How to Make Bacon at Home

  Andrew Homer found that once he had cured his first joint the process became compelling – good quality meat became superb, and it was easy too. Here’s his simple guide to how to make bacon at home. See also: Making the Christmas Ham First Time Sausage Making Making Sausages at Home How to Make […]

By October 15, 2015 0 Comments Read More →
Black Pudding Sausage Recipe

Black Pudding Sausage Recipe

If making an authentic Black Pudding might seem a little too gruesome or messy, try this alternative for black pudding sausage, which gives you an authentic black pudding taste, but in a more conventional sausage. See Also: Basic Breakfast Sausage First Time Sausage Making How to Link Sausages   Black Pudding Sausage Recipe Ingredients (Basic […]

By September 3, 2015 0 Comments Read More →
Basic Breakfast Sausage

Basic Breakfast Sausage

A recipe which can be easily adapted, this has a high meat to fat and salt ratio. You can choose to vary the cut of pork used here, or even go with half pork and half of any other meat you might fancy. See Also: Black Pudding Sausage How to link Sausages First Time Sausage […]

By September 3, 2015 0 Comments Read More →

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