Call us on 01253 353 277
Call us on 01253 353 277
Sausages
Our own quality British Pork is used in our home made fresh Pork, Cumberland, Lincolnshire and chipolata sausages. At selected times of the year we produce our special seasonal mixes. For example, at Christmas our Chestnut, Plum & Ginger, Sage & Onion and Cranberry & Spiced Apple prove very popular. We also stock a full range of Blakemans frozen catering sausages, and our own recipe Pork and Cumberland, specifically developed for the Lancashire palate.
For allergen & ingredient information on our products please click here:
Our own quality British Pork is used in our home made fresh Pork, Cumberland, Lincolnshire and chipolata sausages. At selected times of the year we produce our special seasonal mixes. For example, at Christmas our Chestnut, Plum & Ginger, Sage & Onion and Cranberry & Spiced Apple prove very popular. We also stock a full range of Blakemans frozen catering sausages, and our own recipe Pork and Cumberland, specifically developed for the Lancashire palate.
For allergen & ingredient information on our products please click here:
Choice Recipes
Aromatic Beef with Orange and Apricots
Aromatic Beef with Orange and Apricots
Preperation Time: 10 minutes
Cooking Time: Approximately 1½-2 hours, plus optional marinating
Serves: 4
Ingredients
- 450g/1lb lean braising or topside steak, cubed
- 2 small onions, peeled and sliced 2 carrots, peeled and roughly chopped
- 30ml/2tbsp oil
- 5ml/1tsp fennel seeds
- 50g/2oz dried apricots, chopped
- 30ml/2tbsp plain flour
- 5ml/1tsp ground coriander
- 50ml/2floz orange juice
- 15ml/1tbsp tomato puree, optional
- 2 sprigs fresh thyme
- 2 sticks celery, roughly chopped
- 800ml/1½pint beef stock
- 1 garlic clove, peeled and finely chopped
- 100ml/3½floz red wine and 30ml/2tbsp red wine vinegar
- 175g/6oz button mushrooms
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