2.5 kg (5lb 8oz) boneless pork shoulder
olive oil, for rubbing
3 tbsp paprika
2 tsp mustard powder
2 garlic cloves
1 onion, halved
500 ml (18fl oz) hot water
6 soft baps
1. Pre-heat the oven to 130°C/250°F/gas 1/2.
2. Rub the pork with the olive oil, paprika and mustard powder.
3. Heat a large, non-stick, ovenproof pan until hot and sear the pork on all sides until golden brown.
4. Add the garlic cloves and onion to the pan and pour in the hot water.
5. Take the pan off the hob, cover tightly with foil and place in the preheated oven. Cook for 5 hours or until the pork is almost falling part.
6. Remove from the oven, drain the juices from the meat and leave to cool slightly.
7. Shred the pork using two forks, discarding the fat. Mix the pork with barbecue sauce, according to taste. Serve in softbaps with a tangy slaw.
Head Chef, Cotswold Farm Park
25g (1oz) butter
1 small onion, finely chopped
2 large garlic cloves, finely chopped
55g (2oz) celery, finely chopped
140g (5oz) fresh breadcrumbs
1/2 tsp dried rosemary
2 tbsp chopped fresh parsley 2 oranges
1.6kg (3lb 8oz) whole chicken
2 tbsp olive oil
50 ml (2fl oz) white wine
salt and pepper
watercress sprigs and orange twists, to garnish
300ml (1/2 pint) hot chicken stock
1. Preheat the oven to 190°C/375°F/gas 5.
2. Melt the butter in a pan and sauté the onions, garlic and celery until soft. Add the breadcrumbs, half the rosemary and the parsley. Take the pan off the heat.
3. Grate the rind of 1 orange and add it to the stuffing mixture. Peel both oranges, chop the flesh and add it to the mixture.
4. Put the chicken into a large roasting pan. Spoon the stuffing into the chicken, brush it all over with the oil and sprinkle over the remaining rosemary. Pour the wine into the roasting pan.
5. Roast in the preheated heated oven for 11/2–2 hours, basting occasionally with the pan juices and wine.
6. Transfer the chicken to a serving dish, cover loosely with foil and keep warm while you make the gravy.
7. To make the gravy, skim the fat from the juices in the roasting tin, pour in the hot chicken stock and heat through on the hob.
8. Garnish the chicken with watercress sprigs and orange twists and serve with the gravy, roast potatoes and parsnips and lightly steamed carrots.
vegetable oil, for frying
1kg (2lb 4oz) diced braising steak
2 large white onions, chopped
3 carrots, peeled and chopped
150g (51/2oz) bacon lardons
2 tbsp tomato purée
4 tbsp plain flour
1 bottle of Ale
200ml (7fl oz) boiling water
1 beef stock cube
2 bay leaves
1/2 bunch fresh thyme, chopped
For the pie lid
1 sheet ready-rolled puff pastry, thawed if frozen
beaten egg, for glazing
1. Preheat the oven to 160°C/325°F/gas 3.
2. Heat 1 tablespoon of vegetable oil in a large casserole dish. Add the diced braising steak and brown all over, then remove and set aside.
3. Add the onions and carrots to the dish, adding more oil if needed, then gently fry for 5 minutes, then add the bacon and tomato purée.
4. Return the braising steak and any juices to the dish and stir well. Pour over the ale and boiling water. Mix the flour with a little cold water to make a paste, pour into the dish and stir well. Crumble in the stock cube, stir in the herbs and
bring to a simmer.
5. Cover the dish with a lid and place in the preheated oven for about 2 hours, until the meat is tender.
6. Remove from the oven and keep warm while you make the pastry lid. Turn the oven up to 220oC/425oF/gas
7. Cut the pastry to the size required to cover your casserole dish, place on a baking sheet, brush with the beaten egg and bake for 15–20 minutes or until puffed up and golden.
8. Place the pastry lid on top of the casserole dish and serve the pie with mashed potato and seasonal vegetables.
Head Chef, Cotswold Farm Park
2–3 onions, sliced
1 whole leg of Soay lamb, 1.25kg (2Ib 12oz)
olive oil, for brushing
4–5 tomatoes, sliced
good handful of roughly chopped parsley
salt and black pepper
1. Preheat the oven to 230°C/450°F/gas 8.
2. Place a layer of sliced onions in a large roasting pan as a bed for the lamb. The bed should be sufficient for the leg to lie on.
3. Place the leg on the bed of onions and brush the top and sides with olive oil.
4. Season well with salt and black pepper and then place slices of tomato over the lamb, overlapping to provide a good covering. Sprinkle over the chopped parsley.
5. Place in the preheated oven and cook for 10 minutes, then lower the oven temperature to 180°C/350°F/gas 4 and then cook for a further 60 minutes or until cooked to your liking.
Tips: To work out the cooking time for a bigger or smaller leg of lamb, the cooking time equates to 26 minutes per 450g (1lb) plus 15 minutes over. You can serve the onions with the lamb or add them to a soup stock or casserole, if you prefer.
lain Forbes, Bradford on Avon
The Rare Breeds Survival Trust