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Quiche Lorraine


A true French Classic, Quiche Lorraine is one of those dishes that we never seem to get tired of. The key to success with this recipe is the ingredients. Go out of your way to get the freshest eggs, cheese and of course our very own bacon.

Serves 8, Prep Time: 30 mins, Cooking Time: 45 mins, 525 cal per slice


For the pastry:

  • 175g Plain all purpose flour
  • 100g cold butter
  • 1 egg yolk

For the filling:


Preheat your oven to 200C. Put the flour, egg yolk, butter and 3 tbsp of cold water into a food processor and pulse until the mixture looks like breadcrumbs. Tip the mixture onto a lightly floured surface and gather into a ball, then roll out as thinly as possible. Line a 23 cm diameter loose bottomed flan tin with the pastry easing it into the base carefully. Trim the edges slightly above the rim (it will shrink while baking) and chill for 10 minutes.

Line the chilled pastry case with baking paper and fill with baking beans (we used lentils) and blind bake for 15 minutes. Prepare the filling by beating the eggs with the creme fraiche and double cream then season with salt, white pepper and a pinch of nutmeg.

Heat a frying pan over medium heat and fry the bacon until slightly  crispy then drain on kitchen paper. Cut most of the cheese into small cubes and save some for grating on top. Put the bacon bits and cheese cubes into the cooked pastry case and pout the egg/cream mixture on top, finish with the grated cheese.

Lower the oven to 190C and bake for 25 minutes or until golden and softly set. Leave to cool slightly in the tin for about 5 minutes.

Remove from the tin and serve immediately with a crisp green salad on the side. Heaven!!

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Ham Hock and Pea Soup


This is our first recipe blog post and hopefully the first of many. We encourage you to try the recipes and leave your comments and feedback. Also if you have any questions about any of the recipes or the ingredients please do not hesitate to contact us through the website.

This is a hearty soup perfect for those cold winter days – enjoy!!

Difficulty: easy, serves 8, prep time: 30 mins, cooking time: 2 hours


For the ham stock:

  • 1 Bulldog Bacon and Bangers Ham Hock
  • 1 large yellow onion
  • 1 shallot
  • 1 head of garlic (cut horizontally)
  • 2 carrots (cut into chunks)
  • 1 stick of celery (cut into chunks)
  • 3 sprigs of parsley
  • 1 spring of thyme
  • 6 whole peppercorns
  • 1 bay leaf

For the Pea Soup:

  • 1 carrot (finely diced)
  • 1 stick of celery (finely diced)
  • 25g butter
  • 500g frozen peas (petit pois)
  • 1 bunch flat leaf parsley (coarsely chopped)
  • 750ml ham stock (from above)
  • 150ml double cream (creme epaisse)
  • salt and pepper to taste


Put the ham hock in a large pot and cover with cold water, add the rest of the stock ingredients. Bring slowly to the boil and skim off any scum, turn down the heat and leave to simmer for 2 hours. Remove from the heat and let cool slightly. Strain the stock and remove the meat from the hock and reserve.

Reheat the stock with the frozen peas, carrot, celery and parsley and cook over a medium heat until the carrots are soft, about 20 minutes. Transfer the soup to a blender and pulse until smooth. Do this in batches and make sure the lid is on properly or you end up with a green kitchen!!. Put the soup back in a clean pot over medium heat and add the cream then season to taste (careful with the salt as the stock is already quite salty)

Ladle into soup bowls and put the shredded ham on top and add a drizzle of extra cream if so desired. Serve with buttered baguette, sit yourself in front of the fire and enjoy.