Whether they’re Spanish, French, Italian or North African; the eclectic mix of dishes on our menu all share the same foundations – outstanding UK ingredients produced to the highest standards by the finest fishers and farmers in the land.
Few dishes transport you to a small bistro in a town square in the heart of France, quite like rillettes. It’s been a customer favourite for years and we’ve never deviated from making it with the same brilliant British ingredient at its core; free-range British Saddleback Pork reared in woodland in Sussex, from the same supplier, since 2007. We serve it simply – with cornichon and toast. Eh voila!
While it does take a little time to cook, it’s dead simple to make. So, on a long winter’s evening, try out the recipe in this film and you’ll have an authentic, coarse, slow-cooked pate, perfect for the family or a dinner party.
Bon Appetit!
SERVES 4
INGREDIENTS
250g Outdoor reared British pork shoulder
2 bay leaves
5g garlic
3 sprigs fresh thyme
250ml water
Salt and pepper to taste
Whole or grated nutmeg to taste
METHOD
- Place the pork shoulder into roasting tray or saucepan with garlic, bay leaf, thyme & nutmeg.
- Cover with water, tin foil and cook on 150oC for about 3 hours or until meat is soft.
- Remove pork from stock, remove rind & reserve stock.
- Once cool enough to handle, scrape with a fork into fine, pulled strands
- Add small amounts of stock until pork is moist but not saturated
- Season to taste.
- Chill.
- NB – Chefs tip – best eaten with cornichons, Dijon mustard & crusty sourdough.
- < Back to all recipes
