Prep time:

Cooking time: 7 hours

Total time:

Serves: 4


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220g Butter


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225g Beef Dripping


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1kg Plain Flour


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2 Eggs


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150ml Water


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1tsp Salt


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1 Medium Ham Hock


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1kg Pork Sausage Meat


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4 Cloves of Garlic, finely chopped


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4 Sprigs of Fresh Thyme


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1tsp Nutmeg


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2 Medium White Onions


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6 Rashers of Bacon, roughly chopped


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7 Leaves of Gelatine


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2 Carrots


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4 Celery Sticks


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½ Cauliflower


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2 Packets of Fine Beans


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Silver Skin Onions


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500ml Malt Vinegar


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200ml White Wine Vinegar


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3tbsp Mustard Powder


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1tbsp Turmeric


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1tsp Ginger Powder


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2tbsp Cornflour


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200g Caster Sugar


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1 Pinch of Salt

Surrounded by fields in rural Staplehurst and situated alongside Staplehurst Nurseries, Frankie’s Farmshop is packed with locally sourced produce. The Café offers daily specials, freshly prepared using seasonal ingredients in Frankie’s Open Kitchen, where you can watch the chefs at work.

For the pastry:

For the filling:

For the piccalilli:

  • pictures: David Merewether

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