PIP & SAL’S KITCHEN

When you’re a part of a farming family, you can’t avoid getting involved in the early mornings and late nights. So, it’s no wonder that Alec’s wife Philippa and Rob’s wife Sally are both keen supporters of the Packington Free Range values. They’ve become passionate about getting the most out of the pork and chicken Alec and Rob bring home, so here’s a few interesting and imaginative recipes direct from their kitchens.

Click on the images below to view the cooking instructions.

  • POT ROASTED COCKEREL

    Serves: 6
    Cooking Time: 3 HOURS

    This hearty Pot Roasted Cockerel is an easy no fuss way to feed the family. The flavour of the chestnut mushrooms combined with baby sweet corn and roasted banana shallots fuse together slowly in the pot making it a convenient way to bring a full and heart-warming taste to the table without putting in much effort.

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  • PORK TENDERLOIN BBQ

    Serves: 4
    Cooking Time: 40 MINS

    Our BBQ Pork Tenderloin will show you flavours of the world with the hints of harissa and smoky paprika. Once the meat is charred, be sure to serve on a flatbread scattered with sliced red onion then flaked with coriander for that true street food experience.

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  • FESTIVE GLAZED CHRISTMAS COCKEREL

    Serves: 6
    Cooking Time: 2 HOURS

    Ex-River Cottage Chef, Steven Lamb, combines the classic flavours of a glazed Christmas ham with our delicious Cockerels, to create an exclusive festive centrepiece.

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  • CUMIN SPICED COCKEREL

    Serves: 6
    Cooking Time: 2 HOURS

    Chef Steven Lamb has created a Christmas-inspired spice rub that enhances the deep flavour our birds. He’s paired it with a Packington Pork and Pistachio stuffing for Christmas dinner that will wow your guests!

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  • PISTACHIO, SAGE & CREAM CHEESE ROAST COCKEREL

    Serves: 6
    Cooking Time: 2H 30M

    Change it up a little. This a crispy roasted cockerel smothered and filled with a creamy cheese sauce is sure to please. Topped with a bacon lid, sprinkled with chopped pistachio and seasoned with sage it creates a perfect harmony of flavours with a twist.

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  • CHICKEN FILLETS STUFFED

    Serves: 4
    Cooking Time: 25 MINs

    You don’t need to dine out to eat good food. Chicken breasts with fragrant basil and taleggio cheese, checkered with pitted black olives wrapped in parma ham is a true indugence. Serve up with a fresh, sweet salad; crisp lettuce and peppery rocket jewelled with nectarines, raspberries, avocados and sun-kissed tomatoes.

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  • PACKINGTON’S CREAMY CHICKEN BREAST

    Serves: 3
    Cooking Time: 40 MINUTES

    This creamy take on an Italian classic is perfect for spring, served with spring greens and it’s comforting sauce for a simple Sunday lunch or weekday evening meal.   We hope you enjoy as much as we do.

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  • PETIT POIS A LA FRANCAISE

    Serves: 4
    Cooking Time: 10 MINUTES

    Our favourite way to serve peas, this classic French recipe combines double cream, pancetta and gem lettuce for a elegant side dish that suits a Spring or Summer roast.

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  • PACKINGTON CHRISTMAS ‘LEFTOVERS’ PIE

    Serves: 6
    Cooking Time: 45 MINUTES

    A celebration of all those delicious Christmas leftovers, smothered in a creamy white wine sauce and topped with crispy puff pastry. You can adapt the ingredients to suit whatever leftovers you have after the big day. The important bit is creating a silky smooth delicious sauce to cover the treasure that lies beneath. It’s the definition of comfort food and we hope you enjoy it as much as we do.

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  • CHRISTMAS COCKEREL RECIPE

    Serves: 12
    Cooking Time: 3 HOURS

    A luxurious, comforting and traditional Christmas classic. This is the perfect centrepiece for your Christmas table.

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  • CHEESY PORK CHOPS

    Serves: 4
    Cooking Time: 40 MINS

    Who could possibly resist this delightful combination of cheesy chops served with a sweet parsnip mash and drizzled in onion gravy. It is guaranteed to leave everyone who eats, feeling satisfied with the extra bonus of a warm and happy feeling inside.

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  • ROAST ROLLED SHOULDER OF PORK

    Serves: 6
    Cooking Time: 4 HOURS

    The Pork Shoulder will crisp up under the heat, leaving you to get on with preparing a medley of root vegetables and apples to make for complimentary perfection. Once roasted and on the table expect the meat to elegantly fall off the bone, finish with an earthy pour of mustard and cider gravy.

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  • SLOW-COOKED PULLED PORK

    Serves: 6
    Cooking Time: 7 HOURS

    Your heart will skip a beat when enjoying our recipe for Slow-cooked Pulled Pork with sweet and sticky beetroot.  The Crumbled meat should be served on a crusty roll topped with the sticky beetroot, watercress and a dollop of crème fraîche. This is a perfect evening roast, especially for the winter months.

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  • LEFTOVER COCKEREL CURRY

    Serves: 4
    Cooking Time: 1-2 HOURS

    The beauty of this dish is that you can use Sundays leftover roast cockerel and transform it into something completely different. Also, there is the perk that absolutely nothing will go to waste! This mouthwatering curry is jam packed full of flavour and fresh ingredients to tingle your tastebuds!

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  • CREAMY CHICKEN AND MIXED MUSHROOMS ON TOASTED BLOOMER

    Serves: 4
    Cooking Time: 10 MINUTES

    Simply satisfying, this creamy dish is rich and full of flavour.

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  • STAFFORDSHIRE BACON SANDWICH

    Serves: 4
    Cooking Time: 10 MINUTES

    A great take on the nation’s favourite sandwich with a twist.

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  • COQ AU VIN

    Serves: 4
    Cooking Time: 1 H 30 M

    A classic feel good meal, ideal for those cold winter months

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  • LEMONGRASS CHICKEN BBQ

    Serves: 4
    Cooking Time: 15 MINUTES20

    This gorgeous succulent lemony free-reange chicken recipie will be sure to raise heads at your next BBQ

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  • GARLIC, HERB, PIMENTO & LEMON ROAST CHICKEN

    Serves: 5
    Cooking Time: 2 HOURS

    The classic flavours of garlic, herb and lemon Roast Chicken served with pimento could certainly brighten up anyone’s meal time. The flavours that go so well together will be devoured instantly when put onto the table, what can I say? The taste of the sweet lemon paired with fragrant herbs are simply so enjoyable.

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  • SOUTHERN STYLE SPARE RIBS

    Serves: 4
    Cooking Time: 1H 10M

    After that southern kick? Get messy tucking into the sticky honey coated ribs with hints of chilli, guaranteed to make you go spare. Accompanied with a fresh salad, measuring up a balance of flavours and tastes including sweet orange paired next to salty halloumi to leave the taste buds tingling.

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  • Packington Pork & Chicken Sausage Rolls

    Serves: 18
    Cooking Time: 30 minutes

    These miniature sausage rolls are great for picnics or a spring lunch. They use great quality pork combined with finely chopped roast chicken with a blend of herbs and spices.  Great for adults and children to make together. Makes 18 mini sausage rolls.

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  • PACKINGTON CORONATION CHICKEN

    Serves: 4
    Cooking Time: 0

    Succulent Chicken picked off the bone and wrapped in a mild curry sauce. Ideal for wraps sandwiches and salads, or like here, topped onto a chunky wedge of freshly baked sourdough.

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  • PACKINGTON SPRING HERB EASTER COCKEREL

    Serves: 6
    Cooking Time: 2 HOURS

    With a layer of herby stuffing under the skin of this delicious roast Cockerel dish, you can almost smell that Spring is in the air.  Served with new potatoes and our favourite take on peas ‘petits pois a la Francaise’ for an easy vegetable with a ready made sauce.  We hope you enjoy this as much as we do.

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