Prep time:
Cooking time: 7 hours
Total time:
Serves: 4
220g Butter
225g Beef Dripping
1kg Plain Flour
2 Eggs
150ml Water
1tsp Salt
1 Medium Ham Hock
1kg Pork Sausage Meat
4 Cloves of Garlic, finely chopped
4 Sprigs of Fresh Thyme
1tsp Nutmeg
2 Medium White Onions
6 Rashers of Bacon, roughly chopped
7 Leaves of Gelatine
2 Carrots
4 Celery Sticks
½ Cauliflower
2 Packets of Fine Beans
Silver Skin Onions
500ml Malt Vinegar
200ml White Wine Vinegar
3tbsp Mustard Powder
1tbsp Turmeric
1tsp Ginger Powder
2tbsp Cornflour
200g Caster Sugar
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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