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17/09/2026

There’s nothing better than a quick and delicious pasta recipe, and this one is so good!  

Making meatballs from British pork mince keeps costs down too – save up to £2 per dish if you swap your usual midweek chicken breasts for naturally high in protein pork mince.  

*Based on 500g of pork mince and 4 chicken breasts. Costs calculated using average prices from four British supermarkets. Prices correct: 12.06.26

Ingredient:
500g lean pork mince (5%fat)
1 garlic clove, peeled and finely chopped or crushed or 1 teaspoon garlic paste
1 teaspoon dried mixed herbs
350g dried pasta shapes, such as spaghetti or tagliatelle
150g frozen peas
2 teaspoons oil
Zest and juice of 1 small lemon
200g low fat soft cheese
To garnish:
Fresh Parmesan cheese
Fresh basil leaves

Method
1. Cook the pasta in a large pan of boiling water for about 10 mins, or according to packet instructions until just tender. During the last 3-4 mins, add the peas. Drain, reserving 200ml of the cooking water aside.  Put a lid on the pan to keep the pasta and peas warm. 
2. In a large bowl add the pork mince, fresh garlic or garlic paste and dried mixed herbs.  Season.  Stir to combine and shape into 16-20 bite-size meatballs. 
3. Meanwhile, heat the oil in a large non-stick frying pan, over medium heat and cook the meatballs for 6-8 mins until lightly brown all over. 
4. Add soft cheese, reserved pasta water, lemon zest and juice. Simmer gently over a low heat for 1 minute. 
5. Add the pasta and peas to the sauce and toss. Season. 
6. Divide between four bowls and garnish with a little Parmesan, fresh basil and black pepper.

17/09/2026

Get ready for a Greek-inspired family feast! Pork Mince Koftas with Pitta and Tzatziki 🇬🇷 

Full of flavour and family-friendly, these versatile koftas are made with British pork mince and can be air-fried, grilled or fried, whatever suits you best. High in protein, great value, and on the table in under 30 minutes, this is a proper crowd-pleaser. 

Even better, you’ll feed the whole fam for under £6 - what’s not to love?  

*Kantar sales data. Pork, beef and lamb average price.

Ingredients:
500g lean pork mince (5% fat)
2 garlic cloves, peeled and freshly chopped or crushed or 1 tablespoon garlic paste
2 teaspoons dried oregano
2 teaspoons ground paprika
Zest and juice of 1 lemon
2 teaspoons rapeseed oil
2 medium tomatoes, deseeded and diced
1 small red onion, peeled and finely chopped or grated
1 small bunch freshly chopped mint or parsley, optional
4 pittas, warmed
To serve:
200g shop bought tzatziki
Tossed green salad leaves or fresh chopped vegetables (cucumber, sweet peppers, etc)

Method:
1. In a large shallow bowl, put the mince, garlic, oregano, paprika and the lemon zest and half the lemon juice.  Season, if required and gently mix to combine.
2. Using slightly damp hands, divide the mixture into 16-18 small meatballs and Mould or shape 3 meatballs onto around 6-8 short metal or wooden skewers (soaked in water for up to 20 minutes) 
3. Heat the oil in a large non-stick pan over medium heat.   Add kebabs and cook for 8-10 minutes, turning occasionally until the kebabs are brown all over and any meat juices run clear. Alternatively, cooked under a preheated moderate grill for 8-10 minutes, turning once or on a prepared BBQ. 
4. While the skewers are cooking, in a medium bowl mix the tomato and onion together with the remaining lemon juice, season and set aside. 
5. To assemble, spread a spoonful of the tzatziki over each pitta. Top with a handful of salad leaves over each pitta.  Add a pork skewer, then garnish the tomato and onion mix. 
6. Sprinkle the parsley over each pitta and serve with the rainbow vegetables (for the children) and a side salad (for the adults).

17/09/2026

Stir-fry for dinner just got even speedier!

Using British pork mince in place of chicken breast can save you up to £2 on this family fave.  

Less time, more money in your pocket – a high protein dinner the family will love! 

*Based on 500g of pork mince and 4 chicken breasts. Costs calculated using average prices from four British supermarkets. Prices correct: 12.06.26

Ingredients:
500g lean pork mince (5% fat)
1 x 300g pack prepared stir-fry vegetables
1 x 300g pack straight-to-wok noodles
25g freshly chopped coriander, optional
1 tablespoon sesame seeds
For the marinade:
Grated zest and juice of 2 limes
2 garlic cloves, peeled and grated
120g sachet hoisin stir-fry sauce

1. To prepare the marinade, in a shallow bowl, mix the lime zest and juice, garlic and hoisin sauce together.  
2. Heat a large heavy-based frying pan or wok on a medium high heat. Add the pork mince and cook for 5-6 minutes until brown, breaking up the mince with the back of a spoon.
3. Turn the heat down to medium and add the stir -fry vegetables and stir fry for 4 minutes until hot but still crunchy.  
4. Add the noodles and hoisin sauce to the pan, toss well and heat for a further 2 minutes, or until hot. Stir in the coriander (if using).  
5. Divide the stir–fry between four bowls, sprinkle over the sesame seeds and serve immediately.

16/09/2026

Say hello to your latest midweek must-eat - Sweet and Sour Pork Mince! 
 
Quick, easy, and made with 100% natural, high protein pork mince, this budget-friendly dinner feeds a family of 4 for less than £6, so you’re onto a winner before you’ve even served it up. 

Noodles or rice - what’s your favourite? 🍜

*Kantar sales data. Pork, beef and lamb average price.

Ingredients: 
500g lean pork mince (5% fat)
2 teaspoons oil
2 tablespoons garlic and ginger paste or purée
1 large red pepper, deseeded and cut into small squares or cubes, or 1 large carrot, peeled and finely sliced
1 x 227g can pineapple chunks in juice, drained, reserving the juice
1 tablespoon cornflour
200ml tomato passata
2 tablespoons light soy sauce or Worcestershire sauce
2 spring onions, finely chopped
To serve:
300g cooked egg noodles

Method: 
1. Heat the oil in a large non-stick pan over high heat. Add the mince and garlic and ginger paste or purée, and cook for 4-5 minutes, stirring occasionally until the mince is cooked. 
2. Add the pepper or carrot, reduce the heat and cook for 2-3 minutes. 
3. Meanwhile, mix the reserved pineapple juice with the cornflour, and add to the pan with the passata. 
4. Add the pineapple cubes and light soy sauce or Worcestershire sauce. Cover, reduce the heat, and simmer for 2-3 minutes or until the sauce thickens. 
5. Stir gently, then garnish with the spring onions and serve with cooked egg noodles.

16/09/2026

A pasta bake is always a crowd-pleaser, and this one will knock your socks off!

Did you know that by swapping chicken breast for British Pork mince you can save up to £2 per recipe?

Naturally high in protein, hearty and wallet-friendly - sign us up!

*Based on 500g of pork mince and 4 chicken breasts. Costs calculated using average prices from four British supermarkets. Prices correct: 12.06.26

Ingredients
500g lean pork mince (5% fat)
300g dried pasta shapes (we used penne)
1 onion, peeled and finely chopped
1 red pepper, deseeded and diced
2-3 large garlic cloves, peeled and finely chopped or crushed or 2 tablespoons garlic paste
1 tablespoon smoked paprika
1 x 400g can chopped tomatoes
200ml hot low salt vegetable stock
100g low fat soft cheese
100g baby spinach leaves, rinsed
75g grated low fat hard cheese, e.g. Cheddar
Freshly chopped parsley, to garnish, optional
To serve:
Seasonal green vegetables

Method
1. Preheat the oven to 200ºC, 180ºC Fan, Gas Mark 6. 
2. In a large ovenproof dish add the dried pasta, pork mince, onion, pepper, garlic, smoked paprika, chopped tomatoes, stock, and soft cheese.  Add the spinach leaves later.
3. Season, if required and gently stir together thoroughly until the pasta and mince is evenly coated.  Cover tightly with foil and bake for 35-40 minutes. 
4. Remove the bake from the oven, uncover the foil, add the spinach leaves, stir gently and sprinkle over the cheese.  Return to the oven to bake uncovered for a further 5-10 minutes, until the cheese is melted. 
5. Garnish with the parsley, if used and rest the bake for 5-10 minutes before serving with seasonal vegetables.

16/09/2026

Big flavour, zero faff - presenting our Easy Pork Curry!  
On the table in under half an hour, it's made with lean British pork loin steaks that are naturally high in protein, and shop bought curry paste to keep things simple.
As good as a takeaway, and costs less than £6 to feed a family of 4! 

What’s your go-to curry paste? 🔥 or 🔥🔥🔥?

*Kantar sales data. Pork, beef and lamb average price.

Ingredients
4 lean pork loin steaks, fat removed and cut into 2cm cubes or 4 pork shoulder steaks, cut into 2cm cubes
1 teaspoon oil
1 large onion, peeled and finely chopped or sliced
1 large garlic clove, peeled and crushed or 2 teaspoons garlic purée
1 x 5cm piece fresh root ginger, peeled and finely chopped or 2 teaspoons ginger purée
2 tablespoons prepared curry paste of your choice (we used Madras)
1 x 400g can chopped tomatoes
1 x 100g fresh or frozen baby spinach leaves
Natural low fat yogurt, to serve

Method
1. Heat the oil in a large non-stick pan. Add the onion, garlic, ginger, curry paste and   pork.  Cook for 2-3 minutes until the pork is caramelised. 
2. Add the chopped tomatoes, reduce the heat and  simmer for 6-8 minutes, stirring occasionally (50-55 minutes, if using shoulder steaks) or until the pork is cooked. 
3. If using frozen vegetables, add to the curry towards the end of the cooking time and simmer for 1-2 minutes. 
4. If using fresh spinach, once the curry is cooked, remove the pan from the heat, and stir through the spinach leaves. Set aside for 1-2 minutes to allow the spinach to wilt. 
5. Serve the curry with a spoonful of the yogurt, wholegrain rice, naan bread, a side salad and relish accompaniments.

30/07/2026

For Karen, the health of her pigs is massively important.

By feeding them homegrown crops from her farm, such as rye, barley, and wheat, the pigs develop a resilient gut microbiome, which is vital for their overall health. The pigs then provide manure to fertilize the crops, making this a brilliantly effective circular farming practice.

23/07/2026

Life on the farm is very much a family affair for Karen.

With a BSc in Animal Science, her husband's experience as a fourth generation farmer, and eldest son Ollie being a huge part of everything they do on the farm - they have a wealth of knowledge to pass down to future generations.

16/07/2026

Meet Karen - a pig farmer based in the beautiful countryside just outside Sheffield.

As well as selling directly from their own on-site butchery, Karen’s farm supplies pork to local shops, butcher’s, cafés, and restaurants around Sheffield, helping to keep food-miles low.

Address

MiddleMarch Business Park
Coventry
CV34PE

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