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Spaghetti with Pork Meatballs, Taco Sauce & Parmesan

400g   Spaghetti 400g Grazerfield Pack of Breakfast Sausages  50g Breadcrumbs    4 Chopped Tomatoes    1 Small Onion Peeled    1 Clove of Garlic    1 Jar of Grazerfield Taco Sauce 150g Grated Parmesan Cheese Large bunch of Parsley Chopped Remove sausage meat from the outer skin (casing). Place in a bowl and combine with breadcrumbs and parsley. Mix well and shape into golf ball shape meatballs. Heat in a frying pan with a little vegetable oil and brown the meatballs. Add the onion and garlic and sweat for a few minutes. Add the Tomatoes and Taco Sauce. Season with salt and pepper and simmer for 15 minutes. (You could add a little white wine if you want at this stage too.) Cook Pasta as per packet instructions. Place pasta in serving bowls and spoon over sauce and divide meatballs. Sprinkle generously with parmesan cheese.

Seared Scallop & Black Pudding

Pickled Cucumber. Taco Mayonnaise. 12 King Scallops 1 x 200g Grazerfield Black Pudding with Apricots ½ Jar of Grazerfield Cucumber Pickle ½ Jar of Grazerfield Taco Sauce Large tablespoons of Mayonnaise Heat a large frying pan and add a little vegetable oil. Cook Scallops each side for 2 minutes and season with salt and pepper. Cut Black Pudding into slices and brown in a frying pan on both sides. Mix Taco Sauce and Mayonnaise. Plate the Scallops and Black Pudding. Spoon some of the Taco Mayonnaise around the plate and add some of the pickle. Any remaining serve in side dishes. Garnish with Lemon & Herbs or Salad.

Breast of Chicken stuffed with Black Pudding

and wrapped in Bacon

Chicken Breasts 8 Slices of Grazerfield Dry Cure Bacon 1 200g Chub of Grazerfield Apricot Black Pudding 1 Egg Yolk Remove the Black Pudding from its skin and mix with egg yolk. Make a pocket in the chicken breast and stuff with the black pudding mixture. Wrap each breast in two of the bacon rashers. Brown Chicken on a frying pan until golden brown and place in the oven mark 160 o for 15 minutes until cooked through. Serve with vegetables and potatoes of your choice.

Grilled Beef Burger. Crispy Bacon. Cucumber

Pickle. Taco Sauce.

4 6oz Grazerfield Beef Burgers 4 Slices of Grazerfield Dry Cure Bacon 4 Tablespoons of Grazerfield Caramelised Onion Relish 4 Tablespoons of Grazerfield Cucumber Pickle 4 Crispy Leaves of Lettuce 4 Large slices of Tomato Grill the Burgers and the Bacon. Top with Lettuce, Tomato, Relish, and Pickle.

Scotch Egg with Crispy Bacon

4 Soft Boiled Eggs (shelled) 1 200g Pack of Grazerfield Sausages 1 200g pack of Grazerfield Dry Cure Bacon 1 Egg Beaten with 150ml Milk Medium cup of flour Remove Sausage meat from its skin. Spread ¼ of the sausage on a sheet of oiled cling film. Place egg in the centre and wrap cling film around the egg making sure that all of the egg is covered. Repeat with the remaining eggs. Place all the eggs in the refrigerator for 30 minutes. Remove cling film and coat with flour. Dip it into the egg mixture and then roll in the breadcrumbs covering each egg completely. Grill the bacon under a hot grill until crispy. Deep Fry the eggs in vegetable oil until golden brown. Place in the oven at 160o for 5 minutes. Remove and cut in half. Serve on crispy lettuce topped with bacon and a spoonful of Grazerfield Ploughman’s Relish.