If you love bacon find out how to cook the perfect rasher.

Who doesn't love bacon? It's everywhere these days, ice cream, coffee, cupcakes, vodka, chocolate covered, chewing gum, bacon-scented candles, lip balm, soap & even deodorant. 

In its original pure form, the smell is irresistibly intoxicating and the taste hits every taste bud. 

Sunday in our house is when we have a fry up because its the law! Lol ok, not the law but it's tradition. Its good for the soul!

Usually its just bacon, sausage , eggs (fried in bacon fat of course!) but special occasions (usually means a hangover cure) call for a Full English or Full Monty (I’m not sure if this is just what we call it - when I worked in a canteen someone always asked for a Full Monty) bacon, sausage, eggs, black pudding, baked beans, tomatoes, mushrooms and bread! (Sometimes we fry the bread in bacon fat too!)

The morning after the night before 

A full English breakfast is the best cure

Bacon, eggs and sausage fried

will stop you feeling like you died!

We like British style bacon but there are so many types of bacon and cures. Ayrshire, Wiltshire, British bacon, Canadian bacon, Berkshire bacon, we get asked for it all. There are so many types of bacon and different names I think you could write a book, I’ve cut it down to the most common questions we get asked.

Ayrshire and Wiltshire are a type of cure named after the areas in the UK where they were originally made. Berkshire bacon is simply bacon made from the Berkshire breed of pig with any chosen cure. (This is what all our bacon is made from but we call it by the cut of pork used. At the moment we wet cure it without the bones and skin)


Dry Cure - Pork is covered with a salt-based mixture

Wet Cure -  Pork is immersed in a liquid brine. 

Ayrshire bacon is produced from premium grade pigs and unlike some other kinds of bacon, the skin and bones are removed before curing. It's the only distinctive bacon cure in Scotland. The curing method, which begins with immersing the pork in brine, producing rich and flavoursome bacon that fries perfectly with no milky or watery residue. Once cured it is rolled and is quite distinctive with the fattier streaky rolled around the leaner back bacon. 

Wiltshire Cure is traditionally wet cured with the skin on and bone-in. It has a slightly salty flavour and a distinctively meaty texture. Dating back to the 1840’s and developed by the Harris family in Wiltshire, the country’s most prominent bacon producing county. In an age without electric refrigeration, the family would pack the roof with ice to keep the meat fresher for longer.

Nowadays the process still involves bone-in and rind-on pork being immersed into a special brine for up to two days but the cold storage is rather more high tech! In accordance with the traditional Wiltshire method the bacon is given a fortnight to mature, and time – after salt – is the most important ingredient.

Different Bacon Cuts/names

A Rasher is what we Brits call a slice of bacon.

Canadian Bacon/Back bacon - Smoked or un-smoked bacon cut from the boneless pork loin, this is called ‘Canadian bacon’ in the United States when cut into a thick medallion shape.

Side bacon - Pork belly, generally wet cured and smoked.

Streaky bacon - Pork Belly/side bacon

Peameal bacon - is back bacon, brined and coated in fine cornmeal (historically, it was rolled in a meal made from ground dried peas).

Middle bacon - The loin and belly as one piece cured and sliced - can also be smoked

Our own British Style Berkshire Back Bacon - wet cured bacon (not smoked) made from the eye of the loin and a small piece of the belly, a much loved and missed bacon rasher for us Brits.

6 bacon bits of trivia

  1. Bacon dates back to 1500BC - The Chinese were the first to cook salted pork bellies more than 3000 years ago. This makes bacon one of the world’s oldest processed meats.

  2. The word bacon comes from the Germanic root “-bak,” and refers to the back of the pig that supplied the meat. Bakko became the French bacco, which the English then adopted around the 12th century, naming the dish bacoun. Back then, the term referred to any pork product, but by the 14th century bacoun referred specifically to the cured meat.

  3. Bring home the bacon – there are a couple of possible origins to this saying. One goes back almost a thousand years to the Essex village of Dunmow where, it is said, in AD 1111 a noblewoman offered a prize of a side of bacon, to any man from anywhere in England who could honestly say that he had had complete marital harmony for the preceding year and a day. In over 500 years there were only 8 winners! (what a surprise lol) An alternative explanation comes from the ancient sport of catching a greased pig at country fairs. The winner kept the pig and ‘brought home the bacon’

  4. To save one’s bacon again a couple of possible explanations - In the early 17th century, “bacon” was thieves’ slang for “escape” so it indicates that a situation has been rescued. Alternatively, it may mean the sides of home-killed bacon that every peasant family would have hanging up in the house. This would have been valuable property and if you or somebody else “saved your bacon” from fire or theft you would have had a narrow escape.

  5. The first bacon factory opened in 1770 -  a businessman named John Harris opened the first bacon processing plant in the county of Wiltshire, where he developed a special brine for finishing the meat - The "Wiltshire Cure".

  6. It was used to make explosives during World War II - households were encouraged to donate their leftover bacon grease to the war effort. Rendered fats created glycerin, which in turn created bombs, gunpowder, and other munitions.

Tips for Cooking the perfect rasher.

(of course I am going to say start with Berkshire Bacon!)


  1. Bring bacon to room temp for 15 to 20 mins.

  2. Put in a cold frying pan - (don’t overlap the rashers)

  3. Cook over medium heat for about 10 mins - turning as necessary


  1. Line a microwave safe plate with paper towel

  2. Lay bacon on top - don’t overlap the rashers

  3. Cook on high for about 5 mins


  1. Line a backing sheet with parchment paper and lay bacon on top. I use a pan with ridges in it so it saves the need for parchment.

  2. Put in a cold oven then set oven to 400 degrees F.

  3. Bake for about 30 mins until done to your liking.

  4. Drain on paper towel.

Try this easy recipe to put a little gourmet spin on your bacon. You could also use maple syrup instead of honey and likely any spirit of your choice - let me know what your favourite is!

Honey whisky bacon

  • ¼ teaspoon pepper

  • 12 slices Cobblestone Farm Berkshire side bacon

  • ¼ cup honey

  • 2 tablespoons whisky

  1. Preheat oven to 350 F - yes you can use the cold oven method if you like.

  2. Combine honey and whisky in a small pan. Bring to boil. Remove from heat and let cool slightly

  3. Lay bacon on a baking sheet and put in oven for 10 mins

  4. Brush with honey whisky mix

  5. Put back in oven for 10 -15 mins

  6. Sprinkle with pepper and serve

Bacon & Jalapeno Canneloni

  • 10 rashers Cobblestone Farm Berkshire side bacon

  • 8 oz cream cheese

  • 1/2 cup pickled jalapenos chopped

  • 1/2 cup strong cheddar

  1. Preheat oven to 350 degree F

  2. Wrap 10 pieces of cannelloni in foil, tucking in edges. Wrap 1 slice of Berkshire bacon around each tube, and place on baking sheet.

  3. Bake until very crispy, about 30-40 minutes. Set aside and allow to cool completely before filling.

  4. While bacon cools, make the filling:

  5. In a medium bowl, mix together the cream cheese, jalapeños, and cheddar cheese with an electric mixer until combined. Place mixture in a piping bag and fill each bacon shell.

  6. Enjoy!

Bacon Infused Vodka (Makes a mean Bloody Mary)

  • 1/2lb Cobblestone Farm Berkshire side bacon (or bacon ends)

  • 750ml vodka

  • Screw top jars.

    1. Cook the bacon.

    2. Let cool.

    3. Put cooled bacon and all the fat too - you throw it away later - in a jar and cover with vodka.

    4. Close lid and leave it for 2 weeks.

    5. Strain into a clean jar. Throw bacon and fat away.

    6. Store in fridge until ready to use.

If you want to share your favourite bacon recipe add it in the comments below!

It never rains then it pours - easy rainy day recipes.

Yes! Thankfully we finally got rain!! Apparently, this has been the driest spring on record and I have almost driven myself nuts checking the weather app for incoming rain.  It's an old joke that the weatherman gets paid to do a job where he can be wrong 90% of the time, the weather app gets it wrong too!

The little blue dot that is our house has the rain clouds overhead and ITS NOT RAINING! Rain is always forecast for next week and then they take it away again, same in winter when it’s minus 30, they forecast minus 10 next week - always next week - I think its just to keep our spirits up in extreme weather conditions. I discovered how to make it rain - I put Carls boots outside lol!

Of course all the pigs decide to have their babies on the coldest or wettest days and we still have all the chores to do - it’s so much more fun in the mud! When we first moved here we had no idea what the weather was like so we were mending a fence in the pouring rain which caused raised eyebrows amongst our neighbours.  Why are you working outside in the rain? Why don’t you wait for a nice day we have lot of those? A Rain day in Saskatchewan is a day off but where we are from back in the UK nothing would get done if you didn’t work in the rain.

So its pouring down with over an 1.5” rain so far and a full day of rain ahead and I thought I better spend the day in the house and catch up on getting some meals in the freezer ready for the rest of summer. Anyway that plan went right out of the window when I had to use all my pans to catch the rain coming through the leaky roof!! I better order more pans! No not really - I did order some tin for the roof though - installing that will be a fun husband and wife job to look forward to!

So roof is ordered and it's down to some recipe researching and maybe a bit of experimenting with my 2 remaining pans and anything I can find in the cupboard.

I always have raw honey in the house - I use it every day in my spiced tea (recipe below). I don’t know if its my age or because I broke my hips (horse riding accident and another story) anyway I used to have to roll out of bed my joints were so seized and painful - I drink this spice tea everyday now and I can jump out of bed.

So I found a couple of recipes to try and share - I like the bbq sauce recipe as it needs no cooking and the jalapeno honey steaks are easy to make plus they have a bit of a kick - I was surprised at how Carl tucked into those - they didn’t even make it to the plate he ate them right out of the pan.- less washing up! Bonus!

Spiced Tea

  • ½ teaspoon turmeric,

  • ½ teaspoon cinnamon

  • raw honey to taste,

  • hot water

    Put spices and honey in a large mug, fill with hot water and sip - I don’t drink the gloopy stuff at the bottom lol its not nice.

    Quick Glazed Pork Tenderloin

  • 1 Cobblestone Farm Berkshire pork tenderloin

  • 1 tsp ground allspice

  • olive oil or pastured pork lard


  • 2 cloves garlic grated

  • 2 tablespoons Worcestershire sauce

  • ⅓ cup tomato ketchup

  • 2 tbsp hp sauce

  • 1 tablespoon raw honey

  • 1 tbsp soy sauce

  • 1 tsp tabasco or hot sauce

  • 3 tbsp apple or orange juice

    Score tenderloin lengthways and open it like a book then flatten it with your fist or a rolling pin.

    Rub with salt, pepper and allspice

    Put in frying pan with 1 tbsp of oil or pastured pork lard.

    After about 4 mins turn it over.

    Mix together all bbq sauce ingredients.

    When the tenderloin has a good crust on both sides transfer to a baking dish and cover with half the sauce.

    Put under broiler/grill until pork is cooked through (165 degrees internal temp)

    Serve with rice

Honey, Jalapeno Pork Steaks

  • 2 Cobblestone Farm Berkshire pork steaks

  • Himalayan salt

  • 4 jalapenos chopped and seeded (If you want extra kick leave some seeds in)

  • ½ cup vodka

  • 1 orange rind and juice

  • 1 cinnamon stick

  • 3 sprigs thyme

  • ½ onion chopped

  • 1/2 cup water or broth

  • 2 garlic cloves grated

  • ½ cup raw honey

  • ⅓ cup white vinegar

Put oven on 350 degrees F

Put vodka and jalapenos in a bowl for 30 mins.

Season pork steaks with salt.

Mix honey, vinegar, garlic and orange rind and juice in a bowl.

Heat large pan on high - these steaks are large so you may need a roasting pan.

Add Pork, cinnamon stick, 1 sprig thyme  and fry 5 mins each side on med high heat

Add onion and fry till translucent

After jalapenos have been in vodka for 30 mins drain -(keep vodka for a spicy Caesar cocktail)

Add honey mixture, jalapenos and water or broth to pan and bring to boil.

Cover and place in oven for about an hour (until tender) - I cooked mine for 40 mins then reheated them for 30 mins before serving.

Serve with rice

I hope you enjoy trying these recipes and just for fun - Ketchup or HP? Which is your favourite on a breakfast sandwich - Carl is a HP and sausage butty guy.

Happy Easter! What do you do with the egg abundance?

Finally spring is in the air! The ticks are out! Oh I miss the signs of spring from back home, much more pleasing to see bluebells, daffodils and tulips than ticks!! Oh well the chickens like hunting for them and they go into laying overdrive.

What to do with the “eggbundance” If the pigs don’t find them first!

Firstly a very fresh egg is really hard to peel - never fear problem solved! Since I learnt to steam eggs instead of boiling them it has been a breeze and no ugly grey bit around the yolk either!


  1. Bring a pan of water to the boil

  2. Place eggs in steamer basket and cover with a lid

  3. Steam for 13 mins (up to 15 mins depending on size of the egg.)

  4. Plunge in ice cold water for 15 mins and peel.


2 whole Cobblestone Farm eggs at room temperature

2 Cobblestone Farm egg yolks at room temperature

1 tablespoon mustard powder

1 tablespoon lemon juice or white vinegar

1 teaspoon salt

1 clove garlic (optional)

2 Cups oil - peanut, canola/grapeseed or light Olive oil (yes you can use canola or any neutral flavoured oil)

  1. Put all ingredients except oil into a food processor or liquidizer.

  2. Turn on to blend then slowly stream in the oil.

  3. If it is too thick add more oil - too thin more lemon juice.

  4. Check for seasoning and add pepper if you like.


(you can also chill this and put it in an ice cream maker for real old fashioned ice cream.)

8 large Cobblestone farm pastured eggs

2 cups plus 3 tablespoons whole milk

2 cups heavy cream

6 tablespoons sugar

1 teaspoon vanilla extract or 1 vanilla bean scored and seeds scraped out

  1. Mix the milk, cream 4 tablespoons sugar, vanilla extract or bean and seeds together in a pan.

  2. Bring to boiling point then remove from heat and allow to cool.

  3. Whisk egg yolks with remaining 2 tablespoons of sugar until pale - I use my food processor.

  4. Remove vanilla bean (if used) from milk.

  5. If you are using a food processor - with the motor running, slowly add a cup of warm milk to eggs. Slowly add the rest of the milk.

  6. Then pour back into a pan and heat slowly. The yolks cook enough to thicken the custard. It should coat the back of a spoon.

  7. Strain it and serve immediately or chill if you want to make ice cream.

    To reheat cold custard it is best to do it over a water bath to prevent curdling.


1 quantity vanilla custard

If you have an ice cream machine follow instructions, if not you can still make ice cream

  1. Put cold custard into a large bowl and place in freezer for 20 mins.

  2. After 20 mins take it out and whisk custard mixture.

  3. Keep doing this every 20 mins until it sets - yes it is lengthy but so worth the effort.

Did you know that different breeds of chicken lay different coloured eggs?

We grew up with brown eggs. When we came to Canada the stores were full of white eggs. We are lucky enough to have a few different breeds so that we have a rainbow of colours in our egg basket.

I would love you to share your favourite egg recipes just post them below!

How to render lard plus 5 easy recipes.

Earlier this year the BBC published the list of the worlds 100 most nutritious foods. I was pleased to see that Pork fat ranked 8th on a list. (Almonds ranked number 1).

I try to eat foods that my gran would recognise and she would definitely recognise pork fat. If it was good enough for her its good enough for me , it is actually more than good for me it has benefits!

It is listed to:-

  • have a  nutritional score of 74 - the higher the number, the more likely it will meet your daily nutritional needs.

  • containing "a good source of B vitamins and minerals"

  • be "more unsaturated and healthier than lamb or beef fat".

  • In addition, pork fat contains oleic acid with 60% monounsaturated fat. Monounsaturated oleic acid has been found to be good for the heart, arteries and skin, and also helps to regulate hormones. As a comparison, butter contains 45% monounsaturated fat.

Lard has many uses from frying chips, pastry making & the best roast potatoes to making soap.

So how do we make lard? Its easier than you think.

All you need is some Cobblestone Farm Pastured Pork Fat (Leaf lard & fat trim) ground/chopped or diced small. (freezing makes it easier & you can chop it in a food processor)

If you over-cook it the lard will begin to brown and you’ll end up with lard that has a stronger porky flavour.  It’s still completely usable for things like frying and sauteing, it’s just not ideal for making sweet pastries and pie crusts.

In its liquid state, the colour of the lard will be like lemonade.  Once it cools and hardens it will become white.

Tips for Straining

Strain it through a colander to remove the cracklings.  Then strain it again through 3 layers of cheesecloth to remove the remaining small bits and sediment.

  • It’s critical that you remove any bits of fat and gristle along with any tiny bits of sediment, otherwise, your lard will get mouldy.

  • Pure fat doesn’t grow mould, it goes rancid.  So if there’s mould on it it’s because it wasn’t rendered long enough to remove all the water and/or it wasn’t strained properly.  So be sure to properly strain it.

  • Let it sit undisturbed at room temperature until it has cooled down and is firm (it firms up pretty quickly).   

Tips for storage -

  • Jars

  • Bread pans - I line with plastic wrap - then I have brick shaped lard

  • OR for pre-measured portions and easy clean up  - Measure how much a muffin tin holds, line with muffin casings and pour lard in. This is my personal favourite


  • Place the fat in a slow cooker and set it to LOW.

  • It will take several hours.  The cracklings will soon sink down and then rise up again.  

  • When they rise again the lard is done.

  • Strain


  • Place fat in a heavy pot (cast iron Dutch ovens are perfect because they distribute heat evenly), and set it to “2”.  

  • Once it begins melting set it to “1”.  


  • Set oven to 200 degrees F

  • Place it in a Dutch oven or roasting tray don't put a lid on you need the moisture to evaporate.

  • I do mine this way and Strain as it melts.

What to do with the bits left behind - crispy cracklings!  Transfer them to a frying pan and fry until they’re puffy and crispy.  Seasoning. Add to salads or eat straight out of the pan if you don’t do salads!




6 cup flour

1 cup Berkshire pork lard

1 tablespoon salt

3 tablespoons baking powder


  • Sift flour, baking powder and salt three times into a large bowl.

  • Cut in shortening with a pastry blender until mixture resembles fine crumbs.

  • Store mixture in airtight container in the refrigerator up to 4 months.


  • Put all ingredients into a food processor and blitz



1 cup homemade Bisquick mix

½ cup milk

1 pastured egg


  • Put all ingredients in a bowl and mix with a fork - don’t over mix.

  • Pour on top of stew and bake for approx 30 mins until topping is golden brown



2 cup homemade Bisquick mix

⅔ cup milk


  • Mix together and drop blobs of dumpling mix into the stew

  • Cook on stove top for 10 mins the cover and cook for another 10 mins


  • Put in oven and cook uncovered for approx 20 mins



Leftover meat, cubed or shredded

Leftover veg cut up to similar sizes

Leftover gravy

1 onion diced

Frozen veg of your choice if there isn’t enough from leftovers


  • Preheat oven to 400 F

  • Fry onion

  • Add meat, veg and gravy.

  • Mix together and put in a pie dish.

  • Make pot pie topping using homemade Bisquick (see recipe)

  • Pour mix on top of meat and veg

  • Cook for 30 - 40 mins until topping is golden brown.


This a pastry for traditional raised pies - Pork pies & Game pies

9 oz flour

3.5oz lard

100ml water

Pinch salt


  • To make the pastry - sift the flour into a bowl.

  • Pour 100ml water into a saucepan.

  • Add lard and salt

  • Bring to the boil and boil until lard has melted.

  • Gradually pour the lard and water mixture into the flour, mixing well with a wooden spoon until the dough comes together.

  • Knead it until it is smooth and pliable

What are your favourite recipes using lard? Let me know by posting them in comments.

How to cook a Christmas Ham plus 6 quick and easy glazes

Christmas is creeping up all too fast. The absolute best thing about the silly season for us is the food and family feasts.

When we lived in the UK, Christmas dinner would take 2 days to prepare.

Day 1 would be for massaging the turkey with enormous amounts of butter, stuffing it with 2 types of stuffing and prepping the veggies. Brussel sprouts, mashed carrot & swede, parsnips, roast potatoes, boiled potatoes, broccoli and cauliflower cheese. I was sometimes lucky enough to have help, my hungover sister, what a great help, it would take her 2 hours to peel a carrot!!! I’m not even joking!

Day 2, Christmas day there would be chipolata sausages to wrap in bacon, celery & Stilton soup, bread sauce & the gravy to make. Mum always put the turkey in the oven, Dad did his bit, he was guaranteed entertainment and would always trip over a dog while carrying a huge cauldron of potatoes to the Aga.

The best part about a huge feast is all the leftovers - Turkey, ham, homemade pickled onions, crusty bread, Stilton, strong cheddar and Jacobs cream crackers. Add to this a good bottle of port, a tin of Quality Street, a Terrys chocolate orange and a Christmas cake the size of a small car and Christmas is complete!

Even though it’s just for Carl and myself I still make a huge feast and I wanted to share some easy ways to cook a ham. If it’s cooked and ready to eat cold on boxing day it gives you a day off!

Slow cooking is by far the easiest way. My friend always cooks hers from frozen. She said she takes it straight from the freezer, puts it in the slow cooker in the morning and in the afternoon its done and delicious! You can’t get easier than that!


  • You can precook your gammon and glaze it just before you need to serve it - I never do this because Carl cannot resist it and I never have a ham left to glaze lol. I cook it then hide it when its glazed and cooled.

  • You will need a longer glazing time for a precooked cold ham. Approx 45 mins from a room temperature.

  • Before carving your cooked ham, let it rest 15 minutes to redistribute juices and firm up the meat.

  1. Slow cooked Gammon

  2. Cola Ham (gammon)

  3. Oven baked Smoked ham

  4. Slow cooked Smoked ham

  5. Whisky maple glaze

  6. Honey mustard glaze

  7. Whisky marmalade glaze

  8. Pineapple & ginger glaze

  9. Root beer bbq glaze

  10. Cherry, lime & ginger glaze

1. Slow Cooked Gammon


  • 4lb Cobblestone Farm Gammon

  • ¾ cup brown soft sugar

  • 2 cups cider

  • 2 bay leaves

  • 10 black peppercorns

  • Cloves


  1. Tip half the sugar into the slow cooker and place the gammon on top. Rub over the remaining sugar.

  2. Pour the cider around the gammon. Add the bay leaves and peppercorns. Cover with the lid and cook on high for 4hr.

  3. Lift out of slow cooker and discard liquid.

  4. Make your favourite glaze.

  5. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove if you like.

  6. Carefully apply your glaze

  7. Finish in a 450F oven for about 10 mins until glaze is bubbly

2. Cola Ham


  • 4lb Cobblestone Farm Gammon

  • 1 onion (peeled and cut in half)

  • 2 litres coca-cola - must be full sugar stuff

  • Cloves for studding the fat


  1. Put the gammon in a pan, add the onion, then pour over the Coke.

  2. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for 2 hours. Or Cook in slow cooker on high for 4 hours.

  3. If the gammon's been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.

  4. Make your favourite glaze.

  5. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove.

  6. Carefully apply your glaze

  7. Finish in a 450F oven for about 10 mins until glaze is bubbly.

3. Oven baked Smoked Ham


  • 4lb Cobblestone Farm Smoked Ham

  • Glaze of your choice


  1. Preheat oven to 350 degree F

  2. Score the fat.

  3. Put ham in a roasting pan cut-side down.

  4. Brush with your favourite glaze.

  5. Tent it with foil.

  6. Bake it for 20 minutes per pound.

  7. Every 20 minutes or so, brush the ham with more glaze and baste it with the pan juices.

  8. To finish, remove the foil tent, brush the ham with glaze and pan juices one more time, and turn the oven to broil.

  9. Broil for about about 3-to-5 minutes until the outside glaze is deliciously caramelized -- but watch it closely so it doesn't get too dark.

4. Slow Cooked Smoked Ham


  • 4lb Cobblestone Farm Smoked Ham

  • ½ cup broth/water or apple juice

  • Glaze of your choice.


  1. Put liquid & ham in the slow cooker.

  2. Cook the ham on high for 2 hours, or until a meat thermometer inserted in the ham registers 160F

  3. Score the ham fat.

  4. Mix your favourite glaze. When ham is cooked you can either glaze it and finish in a 450F oven or

  5. Spread the glaze over the ham and cook with the lid off for an additional 20 to 30 minutes, or until the glaze thickens and slightly caramelizes.

5. Whisky Maple Glaze


  • ¼ cup melted butter

  • ¼ cup of maple syrup

  • ¼ cup of whiskey - I used salted caramel whisky, it was delicious

  • Salt and pepper


  1. Whisk together ingredients

  2. Carefully pour over ham

6. Honey Mustard Glaze


  • 1 heaped tablespoon honey

  • 2 teaspoons english mustard powder

  • 2 tablespoons turbinado or brown sugar


  1. Carefully spread the honey over the fat.

  2. Gently pat the mustard and sugar onto the sticky fat.

7. Whisky Marmalade Glaze


  • ⅓ cup whiskey

  • ½ cup marmalade

  • Juice of 1 orange

  • 2 tsp mustard powder (or 2 Tbsp Dijon mustard)

  • ¼ cup honey or brown sugar

  • ½ tsp ground cinnamon

  • Pinch ground all spice


  1. Put ingredients into a small pan and simmer for 5-10 mins or until sticky.

  2. Gently brush the sticky sauce onto the ham and place in the oven.

    8. Pineapple & Ginger Glaze


  • ½ teaspoon ground ginger

  • ½ cup pineapple juice

  • ¾ cup brown sugar


  1. Mix ingredients in a bowl

  2. Gently brush the sticky glaze onto the ham and place in the oven.

9. Root Beer BBQ Glaze


  • ¾ cup root beer

  • ½ cup barbecue sauce

  • ½ cup packed brown sugar


  1. Mix ingredients in a bowl

  2. Gently brush the sticky glaze onto the ham and place in the oven..

10. Cherry, Lime & Ginger Glaze


  • ½ cup cherry jam

  • 2 tablespoons packed brown sugar

  • 1 teaspoon grated lime peel

  • 1 tablespoon lime juice

  • ½ teaspoon ground ginger


  1. Mix ingredients in a bowl

  2. Gently brush the glaze onto the ham and place in the oven.

How much food waste is there in Canada every year?

Did you know that it was World food Day on October 16th? I didn’t until it was posted on Facebook.

  • Canada alone wastes over $30 billion of food every year?! I don’t even know what to say to that! It didn’t hit home until I broke it down.

  • Its about $82 million daily!!!

  • In 2016 the population of Canada was just over 36 million people.

  • That means every day over 2 million dollars worth of food is wasted for every person!

We are in a program called  Loop, Rescue Food - Rescue the Planet. When food has reached its best before date the big grocery stores send it to the landfill. Yes I said “best before”  not “eat before” ! In Saskatchewan Save on Foods is the only grocery store that participates, with locations in Yorkton, Saskatoon, Regina and Prince Albert.

Every store has a different farmer pick up on a different day and we usually get a half ton truck load every time.

  • The total diverted this year so far by the loop organization is over 1,000 tons.

The pigs and chickens share the bread, veg and dairy- lots of which is organic!!! The dogs get the meat, you would not believe the amount of meat is thrown out every day!  

While we are really grateful for the opportunity to be part of the program I am appalled at the huge amount of food that gets tossed. I will never understand why a bag of pre-packaged apples has to be thrown because one has a bruise. Why cant someone open the bag and discard the bad apple and sell the others loose?

France has a law against supermarkets throwing away edible food. This would be a great example to follow. Would it not be better to get this food re-directed into

  • The homeless shelters

  • Food banks

  • Schools

Our schools are full of underfed kids who would learn a lot better when fed properly, for some of them school may be the only opportunity to eat a nutritious meal.

Another issue I have with the waste is that as a livestock farmer, I really struggle with the amount of meat that is thrown out. There has to be something wrong when you feed the dog a AAA prime rib steak that was destined for the landfill. An animal died to be thrown in the landfill. If we are taking an animals life then we better be sure to eat it in my opinion! It was most likely raised in a C.A.F.O (Concentrated Animal Feed Organizations). No running around on pasture for most of those animals. Pigs usually being raised in massive pig barns and cattle in feedlots. Raised to be thrown away! What is wrong with the world?

When you buy pork directly from your farmer you are helping reduce food waste because you aren’t going to put any of that valuable pork in the landfill. After a recent conversation with a valued customer I have been prompted to do a small guide - An introduction to buying pork in bulk. Buying in bulk can seem intimidating at first but its really the same as shopping in the store - but without the waste!!! Most pork lovers are already eating a whole side of pork, they just don’t realize it because it sounds like so much meat.

If you are eating sausage, bacon, ham and chops you are already nose to tail eating and didn’t know it!! If you are a leftover lover you are already reducing food waste in your own home. How else can we reduce waste at home?

  • Meal planning and shopping lists are also a great way to reduce waste.

  • Making soups and stocks with left over veg.

  • Preserving or freezing before food gets too old.

  • Do some batch cooking

I am sure there are a ton of other great ideas. I would love to hear them. Let me know in the comments below!

Sign up below to get your free introduction to buying pork in bulk!

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Do you have funny food stories?

My family has lots of funny food stories, far too many to write about them all.

One of the funniest stories was when mum discovered that pet mince was made from meat for human consumption and was only 20p/lb. What she didn’t know was that it also had ground up bones in it. Not being a fan of cooking she would likely just have boiled it - ugh!!! Yes she fed it to my poor dad and brother, I don’t think they will ever forgive her!!! I was lucky enough that I didn’t have to eat it - so its funny to me! I guess that is how you avoid having to cook.

Growing up we always had a Sunday roast. It is the only meal mum would cook without protest, which in itself should be a hint that it is fairly easy - she hates to cook. Basically we fended for ourselves the rest of the week and dad is a really good cook. Leftovers were great, that meant we could make another meal, shepherds pie if we were lucky enough to have potatoes too. School dinners, cereal and toast kept us fed, my brother lived on weetabix because it was the only thing he could reach in the cupboard. It can’t have been too bad he is over 6ft tall now.

The Sunday roast became a great tradition for me and the basis for a lot of my weekly meals. I would buy a big chicken, 2 packs sausages, a ready made pizza and some mince(ground beef)

Cooking on Sunday for Sun, Mon & Tues and Wednesday for Wed, & Thurs got us through the week with minimum cooking time and no thought but always a delicious meal. The Roast carcass or bones go toward making bone broth and the leftovers towards the other meals.

Saturday - Pizza

Sunday was Roast chicken - maybe with stuffing made from sausages - also Tons of extra gravy for using in jambalaya and even fajitas

Monday - chicken fajitas or curry - made with shredded left over roast chicken

Tuesday - Cajun sausage pasta - made with sausage and left over chicken

Wednesday - Chilli

Thursday - Chilli lasagna - made with leftover chilli and tortilla wraps

Friday - take out

My sisters signature meal was sausage casserole -  the only time I was invited for tea we called it sausage casserole surprise - there was no sausage in it lol! - she would fit right in with 2 of my Canadian friends one who makes chilli with no chilli and the other who makes sweet and sour pork with no sour!

Of course you don’t have to make anything other than sausages or burgers but our new sausages have a ton of flavour and can be used in a variety of recipes without having to add extra spice. This is especially handy if you end up buying a jar of spice just for one recipe and don’t use it again.

Here are 4 of my favourite recipes.

Tuesday night Cajun sausage pasta

using leftovers or from scratch

This is a recipe that can be made really quickly with leftover pasta/rice and you can add leftover gravy and meat if you have some.

Serves 4

For the roux if you don’t have left over gravy

3 teaspoons butter

3 teaspoons flour

1 cup water or stock

For the pasta

  • 1 teaspoon butter

  • 3 celery stalks sliced

  • 1 onion chopped

  • 1 green pepper diced

  • 1 tomato chopped

  • 4 cobblestone Farm Cajun burger/sausage

  • About 500g pasta


  1. If you aren’t using leftover pasta then get your pasta started. Do not over cook. When it is cooked al dente drain but save some of the water.

  2. Melt 1 tablespoon butter in pan add onion, celery, green pepper. Fry over med heat until soft if you think it is going burnt add a splash of water.

  3. Add burgers to veg-  if using sausage squeeze them out of the skins. Cook over medium heat breaking burger/sausage mix up.

  4. While burger meat is cooking make a roux. Melt butter, add flour and mix while cooking over med high heat. When it looks like a paste whisk in ¼ cup water/stock, stirring really well. Cook until it bubbles and thickens then add another ¼ cup water/stock  and whisk in until it comes together and thickens. Then add remaining ½ cup water/stock. If it goes lumpy you can use an immersion blender to get the lumps out.

  5. When meat is cooked through add tomatoes and roux then mix in pasta. I always rinse out the roux pan with pasta water and add it.

  6. Give it a stir and serve

Variation - You can use rice instead of pasta if you prefer

Quick hot Italian sausage pasta

(adapted from a Jamie Oliver recipe)

Serves 4

  • 2 dried red chillies

  • 2 heaped teaspoons fennel seeds

  • olive oil

  • 3 cobblestone farm hot Italian sausage

  • 1 tablespoon dried oregano

  • 250 ml white wine or water

  • 1 lemon

  • 500 g fusilli or penne

  • 20 g Parmesan cheese , plus extra for serving

  • ½ a bunch of fresh flat-leaf parsley (15g)


  1. Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.

  2. Heat frying pan over a high heat.

  3. Squeeze the meat out of the sausage skins & add.ro pan, really break up with the back of a wooden spoon. Fry for a few minutes, or until the meat starts to colour and the fat has rendered slightly.

  4. Add the bashed-up fennel seeds and chillies and cook over a medium heat for around 10 minutes, or until the meat becomes crisp, golden brown and slightly caramelised.

  5. Stir in the oregano, then pour in the white wine or water and allow it to reduce by half.

  6. Finely grate over the zest of 1 lemon, then squeeze over the juice and turn the heat down to low.

  7. Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.

  8. When the pasta has cooked but still has a bit of bite, drain it in a colander, reserving a mugful of the cooking water. Add the pasta to the meat pan, then toss to coat in all those lovely flavours, loosening with a good splash of the reserved cooking water, if needed.

  9. Grate in the Parmesan, then pick, roughly chop and add the parsley leaves. Taste and check the seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.

The quickest Cobblestone Farm Curry

Serves 2

4 cobblestone curry burgers plus any veg you want to use

Tin coconut milk

1 cup rice


  1. Start by fryiing the curry burger over med heat - no need to add extra oil. Break them up into small pieces as you cook them.

  2. Put 1 cup rice in a rice cooker with 1 cup coconut milk and ½ cup water - or cook rice how you normally do using a cup of coconut milk in place of water.

  3. When burgers are cooked add rest of coconut milk and then add cooked rice. You cant get much simpler than that - you can add some chopped coriander if you have some.

Cobblestone cassoulet

Serves 4


  • 4 rashers smoked streaky bacon (side bacon)

  • 2 med oinions - sliced

  • 5-6 sage leaves - optional if using jalapeno sausage
a few sprigs fresh rosemary or about 1 tsp dried - optional if using jalapeno sausage

  • 3 bay leaves

  • 2 leeks - sliced and rinsed thoutoughly

  • 1lb jalapeno cheddar smokies or left over cooked Cumberland sausage

  • 3 - 4 thick slices bread

  • 2 cloves garlic

  • Olive Oil

  • 1 x 796ml tin diced or whole tomatoes

  • 2 tins mixed beans

  • Salt and pepper to taste


  1. Slice bacon into small strips about 1cm thick. Fry on med high heat fot 3-4 mins then add sliced onion and leek. Fry for 2 mins. (I do mine in an oven proof frying pan)

  2. Add rosemary and half the sage leaves and bay leaves a few splashes of boiled water.

  3. Tear bread into chunks and pulse in a food processor with the rest of the sage, garlic cloves a pinch of salt and pepper & a good drizzle of olive oil. You are looking for a coarse breadcrumb.

  4. Add tomatoes and beans to the pan of bacon and veg. Leave on med high heat while you slice the sausages.

  5. Fry the sliced sausages before adding to cassoulet.

  6. Sprinkle half breadcrumb mix over the bean mix, then add sausages. Cover with rest of bread mix and grill/broil for about  5 mins until bread is golden and crispy.

If you have any funny food stories or sausage recipes you would like to share just put them in the comments below - I would especially love if my sister would share her sausage casserole recipe!

Everything is better with bacon

Just add bacon, it makes everything better!


Recently we got a batch of side bacon back from the butcher that was very under smoked. I am sure he likes to test me sometimes to see how creative I can get - well I have managed to use this under-smoked bacon in a recipe - Bacon pie! Carl loves it. What could be better. Bacon, cheese, onion and potato. Smoked bacon would be even better but this is still a great pie. The bacon acts as the pastry so yes I will call it a pie - I have to explain that - I have friends who make Chilli - with no Chilli!, and another friend who makes Sweet and Sour - with no sour! ..... you know who you are lol!!

I don't want to be stuck in the kitchen slaving over the stove in summer so I have been making Bacon pie & another easy to make meal - cheese and onion pie.

This is really easy to make using ready made puff pastry, cheese, onion and leftover mashed potatoes (you can use potatoes that have been mashed with butter and cream/milk but I find they can sometimes make it too wet).

Usually I am not a fan of ready made things because they just don't taste as good as homemade, which gives me earache listening to Carl moan about how bad it tasted. He had a store bought pizza last week - that will give me earache for months!!

We do have one exception - ready made puff pastry - this stuff is great! It comes in 2 kinds - one you have to roll, the other is ready rolled - I was like the cat that got the cream when I found it ready rolled.

I don't really use exact quantities you just have to be creative and taste the potato mix. If it has enough cheese & onion flavour it's good to go.


Cheese and Onion Pie

1 sheet ready rolled puff pastry - defrosted (yes you can use the stuff you have to roll if you can't find ready rolled)

Leftover potato mashed - enough to almost fill the dish/pie plate you are using

1 tsp Mustard powder or a squirt of mustard(optional)

Grated Cheese to taste - about 2 handfuls - I use strong cheddar

2 onions diced

Butter for frying

Egg or milk for brushing on pastry

Salt and pepper


  1. Preheat oven to 350°F

  2. Fry the diced onions in butter.

  3. Mix grated cheese, mustard and fried onions with mashed potatoes - taste.

  4. Add salt and pepper if it needs it and more cheese if it isn't cheesey enough for you.

  5. Put mash potato mix in a dish - I use a 9x12 but the ready rolled pastry is a bit short so you I have to get out a wine bottle to roll out the pastry a bit more to make it fit.

  6. Lay pastry on top and brush with milk or beaten egg.

  7. Put in oven and bake until pastry has puffed and is golden brown.

  8. Serve - this goes great with bacon( see everything is better with bacon)/cumberland sausages/gammon, Heinz baked beans and cheese sauce.


Bacon pie

Another recipe I don't use measurements for.

Slices side bacon (streaky bacon ) approx 1.5lb - depends on the size of your dish

2 potatoes sliced quite thin

1 onion sliced thin

Cheese - either sliced or grated

Black pepper

  1. Preheat oven to 350°F

  2. Line a dish with bacon - I have been using a bread pan but you can use a round dish or whatever you have - the idea is to have the bacon line the bottom of the dish and wrap around the other ingredients.

  3. Sprinkle black pepper on bacon - Add a layer of sliced potatoes, then a layer of onions then a layer of cheese, sprinkle more black pepper, another layer of potatoes then onion then cheese. Keep layering until you get to the top of your dish. Finish with a layer of potatoes, sprinkle more black pepper and fold the bacon over the top of the potatoes. If the bacon doesn't completely cover the top you can just put a couple of rasher on the top.

  4. Bake until bacon is crispy - you will have a lot of fat that leaks out - just drain this and keep for frying - it is good for roast potatoes or I use it to fry our ground beef in for pasta sauce or Chilli (preferably one that actually has chillis in it)

  5. Serve and enjoy. You can eat this hot or cold.

Click here to download the recipes 


Life after Jack - losing a member of the farm family.

When we first came to Saskatchewan we got about 100 chickens - these were to be our layers and some for the freezer.  One night a fox got in the hen house and killed about 80. The morning after we found dead chickens all across the field to the fox den. This was our 2nd loss to predators - we had already lost 2 guinea fowl and their babies to coyotes.

Someone told us we should call Crop Insurance because there was a program in Saskatchewan where you got paid for livestock lost to predators. They came out, checked around and advised us to get a livestock guardian dog (LGD).

We hated those foxes for killing our chickens but killing them wouldn’t solve our problem. Another fox family would just move in and take over the territory. Keeping free range chickens would be impossible if we didn’t have something to chase off the predators.

The first one we got, a pyrenees, we named Dummy. This is because at first she killed chickens, her job was to protect them not kill them. Luckily she quickly grew out of this phase.

Dummy turned into a great dog, not roaming too far, barking and chasing any predator she sees. Then we got some sheep. They came with their own guardian - a llama. Carl was not impressed with that thing - neither was Dummy and she chased it out of the yard - it ran south and was found 14 miles away. A guardian that runs away from our dog wouldn’t work for us so our search for a 2nd dog began.

I travelled an 8 hour round trip to pick up a 7 month old Sarplaninac - another breed of LGD. What a beautiful dog - we called him Jack. We got him home and one of our geese chased him, he ran a mile down the road. This dog had been born and raised with sheep with minimum human contact, how on earth were we going to get him back.

We left a trail of food on the road back to our farm and put the sheep in the field as close to the road as we could, hoping to give him something familiar in his strange surroundings. Luckily in the morning he was sat on the outside of the fence watching the sheep. He managed to get into the field with the flock and he stayed with them all the time. Then when we sold the sheep he moved into the yard and corals where in winter he would sleep with the pigs. He was never a fan of strangers and would always disappear if anyone came to the farm but would keep a watchful eye on what was happening.

Recently Jack got injured and unfortunately died due to his injuries. Losing a dog is a very sad and painful part of life. They are family and there is no replacement for them. That said we had to start the search for another LGD to help Dummy. She needs backup to do her job. The coyotes have been coming a lot closer to the farm than normal and it will only be a matter of time before we start having losses. We have ducks, chickens calves and piglets that all need protecting, that's a lot of work for Dummy by herself.

Luckily Teresa, the lady who bred Jack had a litter of pups born on April 1st . They were Sarplaninac x kangal/pyrenees. I picked up Buddy (his name may change) on Friday afternoon - he has the biggest feet I have ever seen on a pup, he is going to be a big dog.

Friday night we had a storm and I was worried that it would scare him - we already have a dog that tries to get in your skin when the thunder starts. I snuck out to check him throughout the night and he was quite content asleep by the fence.

He got in with the ducks on Saturday morning and thought chasing them from one end of their pen to the other was great fun! (He reminded me of my friend Christie who runs out into fields of geese to make them fly) I hope he isn’t going to be another Dummy - I am referring to the pyrenees not Christie lol.

He seems to like being with the piglets and doesn’t seen afraid of too much - apart from the electric fence. I hope he will be a good protector for us and our animals.

With that I want to say bon voyage to Jack - a wonderful dog and protector.  He will always have a very special place our hearts and is very sadly missed.


Do you have a pet that is missed? Share your story in the comments.



Jack you will always have a very special place in our hearts. I always thought I had a ton of pics of the illusive Jack but this is the only one I can find. It is one of him when we first got him.

Jack you will always have a very special place in our hearts. I always thought I had a ton of pics of the illusive Jack but this is the only one I can find. It is one of him when we first got him.

Buddy - Dummys new side kick

Buddy - Dummys new side kick

Dummy on patrol.

Dummy on patrol.

Buddy has taken residence under the deck - Jacks favourite place.

Buddy has taken residence under the deck - Jacks favourite place.

Jack out with the pigs but keeping a watchful eye on the yard

Jack out with the pigs but keeping a watchful eye on the yard

A rare pic from earlier this year. Almost touching a human!

A rare pic from earlier this year. Almost touching a human!

Dummy is definantely not scared of humans

Dummy is definantely not scared of humans

Unlock the energy in eggs with these 3 easy recipes

Recently I added our eggs to the website. You would think this would have been an easy task. Originally I called them free range because that’s what they are to me. Our little hens are totally free to range all over Saskatchewan if they want. When I grew up a free range egg came from a chicken that was out in the farmyard - free ranging.

I had to change it from free range to pasture raised and I am not even sure if this is the correct term. When did food labelling become so complicated?

I went on the CFIA website to see what I should officially be calling my happy little farmyard hens. I think I need to go back to school to understand what they are talking about. I can’t seem to find the information I want. So this is how I interpret egg descriptions.

Eggs - laid by hens that live in cages in a large overcrowded barn.

Cage Free- laid by hens in a large barn in overcrowded conditions but that aren’t confined to a cage.

Free Run - Same as above but may have a little more space - or maybe not

Free range - this is tricky depending on who you buy from, apparently Free range chickens only need access to the outside and it doesn’t have to be a lot of space.

Farm fresh - yes I would think this is direct from the farm but a farm may keep chickens in big overcrowded barns.

Omega 3 - this just means the hens are fed something like flax to increase the omega 3 in the egg, it doesn't have anything to do with how the chickens are kept.

Organic - Again a diet thing not how they are kept - though I would like to think that a lot of organic farmers have chickens that have freedom to be outside.

Pasture raised - the chickens are on pasture so they can scratch in the dirt and eat bugs .

Our eggs are really really fresh - usually less than 3 days old when we sell them. They are from the farm, from chickens that roam my yard and the fields doing what chickens do. If anyone has any suggestion on how I can best describe these happy little chickens I would love to hear from you.

Did you know the nutritional value of an egg. They have 14 important nutrients and 50% of your daily B12 requirements, 5 grams fat, 70 calories and 6 grams of protein and all wrapped up in its own packaging.

A tip for cracking eggs is do it on a flat surface, that way you shouldn't get shell in with your eggs. If you do get some shell in - use another piece of shell to get it out, easier than trying with your fingers.

In summer I love boiled eggs with salad and lots of homemade mayo. Really quick to make and even better if you have ham to go with it.

I actually don't boil eggs anymore, ours are so fresh they never peel properly. The best way I found was to steam them. It sounded so weird to me but the older I get the more I am up for trying anything that makes my life easier.

Easy Peel Hard Boiled Eggs

  1. Bring water to a boil, place eggs in steamer put a lid on and steam for 13 mins- yes you have to time it.

  2. Plunge steamed eggs into cold water for 15 mins.

  3. Peel and enjoy!


My Mayo recipe

2 whole eggs at room temperature

2 egg yolks at room temperature

1 tablespoon mustard powder

1 tablespoon lemon juice or white vinegar

1 teaspoon salt

2 Cups oil - peanut, canola/grapeseed or light Olive oil

  1. Put all ingredients except oil into a food processor or liquidizer.

  2. Turn on to blend then slowly stream in the oil.

  3. If it is too thick add more oil - too thin more lemon juice.

  4. Check for seasoning and add pepper if you like.

Garlic mayo is also great, just add a clove of garlic at the beginning before adding the oil.


Sticky toffee pudding - Gluten Free refined Sugar free

For the pudding

3.5oz room temperature butter plus extra for greasing

9 oz pitted dates

7 oz ground almonds

3 eggs

3/4oz coconut flour

1 1/4tsp baking powder


Pinch cloves


For the sauce

3.5oz pitted dates roughly chopped

1 3/4oz butter


  1. Preheat oven to 350 F

  2. Grease and line a baking dish.

  3. Soak the 3.5oz dates in 1 1/3cup boiling water for 10 mins

  4. Drain and keep water.

  5. Put the dates into a liquidizer/food processor with the 1 3/4oz butter and blend until smooth. Slowly add the soaking water until you have a really smooth sauce.

  6. Make the pudding - Firstly soak the dates in ¾ cup boiling water for 10 mins

  7. Drain and put dates in liquidizer/food processor with butter and ground almonds. Process until smooth.

  8. Add eggs, a pinch of salt, ground cloves, coconut flour and baking soda. Blend until smooth and creamy.

  9. Chop the soaked dates and stir into cake mixture until evenly distributed.

  10. Pour into baking dish and bake for 35 mins.

  11. Cover the top with baking parchment and cook a further 20 mins.

  12. Heat up the sauce and serve.

Click here to download the recipes


I love Roast Pork, it is the gift that keeps on giving!

Carl has a full time job off the farm and last week he came home with the news he is being laid off for 2 days a week until November.

The first thought that ran through my head wasn’t “Great! We can get so much done on the farm” it was “Omg! I am going to have to feed him for 4 days a week!” He constantly wants feeding when he is at home and that man can eat!!! I have no idea where he puts it all! 

At home he becomes incapable of making his own food. He manages quite well at work, apparently this is because we don't own a microwave. Carl always says that I can be replaced with a microwave! I might have to break down and buy one.  At least he can heat leftovers up!

We are big fans of leftovers in this house. I can cook once and eat twice, sometimes three times if I am clever about it. This is why pork shoulder roast is my gift that keeps on giving - 1 roast will give me 3 different meals.

It doesn't need to be neatly carved, so I can delegate that job to Carl! A Roast pork on Sunday will become a vast array of quick and easy dishes for later in the week :- 


Chinese crispy pork wraps

Pulled pork

Chinese pork stir fry

Thai Pork Curry


The bone I use to make pork stock.

My favourite pork roast is so simple. It is really quick to prepare and slow to cook. You just can't rush a good thing! I always use the slow cooker if I don't want to heat the house with the oven. Plus its a lot less messing around! Slam! Bam! thank you mam!

To slow cook prepare the pork as below. (Step 1, 3 &4) Put veg on bottom of slow cooker, add water/stock and then put the seasoned pork on top. Cook on low all day until pork is tender. To crisp up the fat take it out of the slow cooker and put under the grill/broiler. 

Our absolute favourite seasoning blend is homemade. I simply grind up 1 tsp salt, 1 tsp black pepper, 1 tsp fennel seeds in a pestle and mortar.


Slow Cooked Pork Shoulder Roast


4.5 lb cobblestone pork shoulder , bone-in,

1 tablespoon my pork seasoning or sea salt
2 onions
2 carrots
2 sticks of celery
1 bulb of garlic
600 ml  stock or water


  1. Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 220°C/425°
  3. Get a small sharp knife and make scores about 1 cm apart through the fat, but not so deep that you cut into the meat.
  4. Rub my seasoning blend or sea salt right into all the scores you’ve just made.
  5. Place the pork, fat-side up, in a roasting tray and roast for 30 minutes.
  6. At this point, turn the heat down to 170°C/325°F cover the pork  with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
  7. Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
  8. Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
  9. Add all the veg & garlic  to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
  10. Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock or water and place the tray on the stove.
  11. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve.
  12. Season to taste.

Serve the pork with the jug of gravy and your favourite veg - Enjoy!

If you have leftover recipe ideas you would like to share, leave us a comment, we are always up for more inspiration!

I desperately need to teach Carl how to Cook!

pulled pork.png

Recently I was sent a list of the chain of events put into motion when a man volunteers to do the BBQ.

(1) The woman buys the food.

(2) The woman makes the salad, prepares the veg, and makes dessert.

(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.

(4) The woman remains outside the compulsory three meter exclusion zone where the exuberance of testosterone and other manly bonding activities can take place.

Here comes the important part:

(6) The woman goes inside to organise the plates and cutlery.

(7) The woman comes out to tell the man that the meat is looking great. He thanks her and asks if she will bring another beer while he flips the meat.

Important again:

(9) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.

(10) After eating, the woman clears the table and does the dishes

And most important of all:

(12) The man asks the woman how she enjoyed ' her night off ', and, upon seeing her annoyed reaction, concludes that there's just no pleasing some women..


Well ain't that the truth!! I laughed when I read that -Carl has never volunteered to BBQ and we rarely dine out. Not much chance of a night off for this girl!

Is it really worth all that work to BBQ? It has taken me 16 years to get Carl to make rice in the rice cooker!

With some luck he will learn the art of the slow cooker & instant pot and make me some fantastic pulled pork one day!


The bonus being it will be less work for me! All I have to do is get the steaks out of the freezer!


I have been working on an easy pulled pork recipe to start him off.


I wanted a really quick cook pulled pork so I used our pork shoulder steaks instead of a roast. They are quick to defrost and to cook. Only 15 mins in the instant pot!


I am relatively new to the instant pot and so far I am liking it.  Anything that doesn't require my full attention that churns out fantastic food is a win win! Even better if I can teach my hubby to have a go!

Cobblestone Berkshire Pulled Pork

2 x Cobblestone Farm Berkshire pork shoulder steaks

1/2 cup your favourite barbeque sauce ours right now is smoked tequila lime bbq sauce

¼ cup apple cider vinegar

¼ cup pork or chicken bone  broth

2 tbsp honey - we always use raw honey

1/2 tablespoon dijon mustard

1/2 tablespoon Worcestershire sauce

1/2 tablespoon chili flakes

1 small onion, chopped

1 large clove garlic, crushed


4 hamburger buns, split

2 tablespoons butter, or as needed

Cook 15 min in instant pot



Saute shoulder steaks in the instant pot while you get the rest of your ingredients together.


In a bowl mix the barbecue sauce, apple cider vinegar, and Pork or chicken broth.


Stir in the honey, mustard, Worcestershire sauce, chili flakes, onion and garlic.


Add ingredients to steaks. Cook on Meat for 15 mins.

Remove the steaks from the instant pot, and shred the meat using two forks.


Return the shredded pork to the instant pot, and stir the meat into the juices.


Spread the inside of both halves of hamburger buns with butter.


Toast the buns, butter side down, in a skillet over medium heat until golden brown.


Spoon delicious pulled pork into the toasted buns.



You can of course use a 4lb pork roast and cook in a slow cooker for 5-6 hours, just  double up the rest of the ingredients

Comment below with your favourite pulled pork recipe if you have one to share, If not I know what you are all thinking....Poor Carl, yes you can comment with that too!!