Made in Lancashire
Grown, reared, caught, brewed, pickled baked, smoked, processed
This project is supported by the Dept. for Environment, and the European
Agriculture Guidance and Guarantee Fund.
Shop Opening
Times
Tuesday to Saturday
10am to 6pm
We
can also be found at the following Farmers Markets: -
Salwick
Cunliffe Fold Farm
Blackleach Lane
Salwick, Nr. Preston
Lancashire
Every Saturday 9.30 am to 1.30pm
St. Annes
Pleasure Island
St. Annes
Lancashire
1st Thursday of every month except January 9am to 1pm
Greenhalgh
Brackenwood Garden
Centre
Bradshaw Lane
Greenhalgh
Kirkham
Lancashire
3rd Thursday of every month 9am to 1pm
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Pork Parcels
Serves: 1O
Cooking time: Approximately 55 minutes
Temperature: Gas mark 4, I 8O°C 350°F
INGREDIENTS:
10 British pork loin chops
450g (I Ib) courgettes, thinly sliced
3 cooking apples, peeled and chopped
2 x 450g (8oz) cans tomatoes, chopped
3 x 15ml sp (3tbsp) tomato puree
2 x 5ml sp (2tsp) dried sage
Salt and black pepper
METHOD:
Mix all ingredients (except the chops) together in a bowl. Put some of the tomato mixture and a chop on a square of foil large enough to encase. Wrap the foil loosely around to form a pared. Place the parcels in a roasting tin before putting into the oven, as there may be some liquid loss. Cook for approximately 50-55 minutes. When cooked, unwrap carefully retaining the liquid.
Serve with potatoes and seasonal vegetables.
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