My Staffordshire Recipe Competition
Winner - Vera Bloor, from Newcastle under Lyme
Our recipe competition, supported by Taste of Staffordshire, aimed to unearth family meal recipes that use Staffordshire produce to the max. The judges decided on Vera Bloor’s Honey Ale Hog Pot as it fitted this bill perfectly, and was very tasty indeed! It uses ingredients that are readily and affordably available, particularly in Staffordshire, and the dish is also simple to prepare.
Vera says “My recipe was inspired by great local produce, including Lymestone Brewery’s Stone Brood honey beer, and our family holidays in France. It’s a dish that’s forgiving of busy diaries, is easily adapted and could cater for anything from an informal supper to a Scout camp.”
The recipe uses a French onion soup style base, which along with the beer, honey and mustard makes for a very tasty gravy. The sausages, potatoes and green beans provide a satisfying and rounded one-pot dish, all topped with cheesy bread to mop up the gravy.
Honey ale ‘Hog Pot’ with cheese topped bread
Prep about 20 mins, cooking time 1 hr. Serves 4
350g (12oz) onions, thinly sliced
40g (1.5oz) butter
1 small garlic clove, crushed
900ml (1.5 pints) beef stock
Salt & freshly ground black pepper
8-12 good quality handmade sausages (2-3 per person, depending on appetite)
500g small new potatoes, halved
1 table spoon clear honey
2 desert spoon mild smooth mustard
150ml honey ale
175g (6oz) runner beans, sliced (or other green bean/peas)
4 x 2.5cm (1") thick slices granary bread
50g (2oz) cheddar style cheese, grated
- In a large saucepan, gently fry onions in butter until golden, adding the crushed garlic after about 3 mins to avoid burning
- Pour on stock & season to taste
- Bring to the boil, lower heat, cover and simmer for 25mins.
- Meanwhile gently brown the sausages (use a dry pan so as not to add fat to the dish)
- Add the potatoes and sausages to the stock pot, and return to the simmer for further 15 mins
- Mix the honey and mustard together, and add the honey beer. Add all to the ‘Hog Pot’, followed by the beans, and simmer for a further 5mins
- Put ‘Hog Pot’ into a flame proof dish for one person, float a slice of bread on the top and sprinkle with cheese
- Brown under a hot grill and serve
Vera recommends…
Baa Hill Farm sausages, Hungersheath farm potatoes, Lymestone Brewery’s ‘Stone Brood’ beer, Dijon mustard, London Road Bake House spelt & rye bread, Staffordshire Organic Mature Cheese
All the ingredients for Vera’s dish are available from our Brown and Green store at Trentham Estate, including the following Staffordshire produce...
Buttercross sausages, Lymestone Brewery’s ‘Stone Brood’ beer, Mike’s Homemade Honey Mustard, Chatwins Granary loaf, Staffordshire Organic cheese or Bertelin Staffordshire cheese.
Suggested Variations
- Meatballs - Remove skin from sausages, roll each sausage into 2 balls and brown as per sausages
- Sausages - use chilli sausages for an added kick
The Judging
Our judges tasted the shortlisted dishes, and scrutinised their recipes, scoring them for their use of Staffordshire produce; originality and creativeness; suitability for a family meal; and taste, appearance and overall appeal.
Runner up in the competition was Adam Whittaker with his Staffordshire Huntsman’s Pie - a rich pie made with many fabulous Staffordshire ingredients, view his recipe here.
Below, judges Karina Harvey-Moore, from Taste of Staffordshire, and Daryl Latham, chef from Trentham Garden Centre, taste and score the winning dish. Thanks to Karina and Daryl, and Clare Tetley from Seasoned, who also judged, and donated the fabulous first prize - £200 worth of Vouchers to spend on Seasoned Cookery Courses.
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