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A Magazine for Sheffield

Blend / Winter Warmers.

PHILL JAMES. Serves 2.

Whirlow Hall Farm was set up as an educational trust in 1979 by Alan Aiken with the aim of providing a centre for inner city children to come and experience the wonders of the countryside, as well as developing their understanding of where food comes from. These days, it is a fully functioning farm spanning 138 acres of land, home to pigs, sheep, turkeys, boars, cows, horses, chickens, goats and rabbits.

The farm remains an education centre where children and adults from the area can come on visits free of charge. It has developed into one of Sheffield's most welcoming attractions and is well worth a day out for the family. One of its trump cards, however, is the meat and produce that can be bought both from its own farm shop and in several locations across the local area. Its pork is second to none and this is a crackling little dish that can be modified to fit most tastes (except possibly vegetarians).

Ingredients: 2 Pork Loins/Steaks 1 Cooking Apple Wild Mushrooms 1 Onion 2 Carrots Streaky Bacon (2/3 rashers per person) 400ml chicken stock 200ml cider Sage leaves Crème fraîche Sweet potato Green beans

Heat a frying or grill pan and brown the steaks before putting to one side. Add the chopped onions, carrots and bacon to a large casserole dish and cook until the onion starts to colour. Next add the mushrooms and then return the pork steaks. After a minute slowly add the cider. Bring to the boil and then add the stock. Season to taste, adding the sage.

Cover the dish and place in the oven at 180°C. After two hours, return to the hob on a low heat and boil off some of the stock if there's too much liquid. Stir in the crème fraiche and taste the pork. Cook for longer if desired until the meat is nice and stringy. Serve with sweet potato mash and green beans, saving some of the sauce to pour over. Accompany with a nice glass of red wine and toast the pigs at Whirlow Hall Farm for all their efforts.



This is a great winter warmer full of vitamins and goodness. I got it from my lovely mother-in-law Frances. I have made it for my yoga students and family and it always goes down a treat.

Ingredients: 2 tsp cumin seeds A pinch of dried chilli flakes (or 1 fresh chilli) 2 tbsp olive oil 600g carrots, washed and coarsely grated 140g split red lentils 1 litre of veg stock (1 cube is fine) 125ml milk

Heat a large saucepan and dry fry the cumin and chilli until they release their aromas. Add the oil, carrots, lentils and stock. Bring to the boil and then simmer for about 15 minutes or until the lentils are soft. Whizz the soup with a stick blender or food processor until smooth. Tear some coriander to garnish and serve with a dollop of yoghurt and some warm naan bread or other yummy alternative.


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