Detailed below you will find some of Jimmy’s favourite recipes – he will be changing them on a regular basis so over time you will be able to build up a fantastic collection of Jimmy’s Farm Recipes.

Everybody’s favourite! Serves 4

Ingredients you will need: 1 kg pork spare ribs, 50g butter, 1 medium onion, very finely chopped, 30ml white wine vinegar, 1 tbsp lemon juice, 2 tbsp Demerara sugar, 2 tsp dry mustard powder, 2 tbsp Worcester sauce, 1 tsp clear honey, Pinch of mixed herbs, 1 tsp fennel seeds, 1 tsp chilli powder, 125ml water, Salt and freshly ground black pepper

Preheat the oven to 180c.  Place the ribs on a baking tray and roast in oven for about 30-40 minutes until tender, turning the heat down to 160c if they begin to get too brown.

In the meantime, place all the other ingredients in a pan, stir well and bring to the boil.  Reduce heat and simmer for 5 minutes.  Season to taste and simmer for another 5 minutes.  Remove from heat and cool.

When the ribs are cooked, remove them from the oven and baste with the marinade.  At this stage, you can either finish them immediately in the oven or on a barbecue – cook for a further 10-15 minutes until sticky and a little bit charred.

Alternatively, leave to cool, refrigerate then finish as above later.

Here's my Basic Jimmy Style BBQ Marinade

Suitable for any Jimmy's Farm Produce

INGREDIENTS:

Olive oil

1/2 cup ketchup

1/4 cup balsamic vinegar

2 tablespoons dark brown sugar

4 teaspoons granulated garlic

4 teaspoons Worcestershire sauce

3 teaspoons Tabasco sauce

2 teaspoons Dijon mustard

2 teaspoons paprika

2 teaspoons chili powder

Simply mix all the ingredients together thoroughly and marinade your meats for the amount of time specified below.  You can also paste this marinade onto your meat and sausages as they cook.  Delicious!

How long to Marinade for:

Serves 2

Ingredients you will need: 2 x 170g/6oz Pork steaks or Loin chops, A little oil, Freshly ground black  pepper. For the sauce:- 15g butter, 2 tbsps finely chopped shallots, 5 tbsps Cider (we suggest Aspalls), 4 tbsps single cream, Salt and white pepper

Trim any skin or rind from the steaks and snip short cuts in the fat – this will stop them from curling up.

In a frying pan, heat a little oil.  Season the pork and fry gently for about 7 minutes each side or until cooked through.  Set aside in a warm place on a warm plate.

Now make the sauce.  Tip out any excess fat from the pan but leave in any crunchy bits from the meat.  Add the butter to the pan and, when hot, add the shallots.  Reduce the heat and cook for about 5-10 minutes until soft but not too browned.

Add the cider to the sauce and boil for 3 minutes.  Reduce the heat, stir in the cream and simmer for a couple of minutes, seasoning to taste with the salt and white pepper.

Serve the chops with the sauce poured over.

A real English classic. Serves 4

Ingredients you will need: Equal quantities of plain flour, milk and eggs (you will need a measuring jug), Pinch of salt, Freshly ground black pepper, 8 Suffolk Farmhouse sausages, 2 tbsp/30g of beef dripping or white vegetable fat

Preheat the oven to 200C/400F/Gas 6

To make the batter, fill the jug up to the half pint mark with the flour.  Sift into a large bowl. Add the salt and pepper.

Fill the jug up to the half pint mark with eggs (about 6 depending on the size). Make a well in the centre and add the eggs. Using a wooden spoon gradually beat the eggs into the flour.  Measure out half pint of milk then slowly beat into the mixture until the batter is the consistency of double cream. Strain and push any remaining lumps through a sieve.  Cover and leave to stand for 30 minutes.

Heat a large non-stick pan and cook the sausages over a medium heat until golden brown all over. If you do not have a non-stick pan add a little oil. Set aside.

Place the dripping or white vegetable fat into an ovenproof dish and pop in the oven for 5 minutes or until the dripping is hot and hazy.  Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook in the oven for 35-40 minutes until well-risen and golden.

Serve a portion of the toad in the hole with baked beans, onion gravy, mushy peas or whatever takes your fancy!

Serves 4

Ingredients you will need: Olive Oil, 1 onion, finely sliced, 1 garlic clove, crushed, 3 Bramley or Granny Smith apples, peeled, cored and finely sliced, 6 leeks, finely sliced, A bunch of sage leaves (torn), 1 glass white wine, 250ml vegetable or chicken stock, 1.5kg boneless shoulder pork joint, 2 dessertspoons crème fraîche, salt and freshly ground black pepper

Heat the oven to 180°C / Gas Mark 4. Find a casserole large enough to hold the pork, with a tight-fitting lid. Heat it up well, then add the oil. Add the onion and garlic and fry until soft. Stir in the apples, leeks and sage, pour in the wine and stock, stir again and place the pork on top. Soak a piece of greaseproof paper in water and tuck it around the pork. Cover with the lid, place in the oven and cook for 2 hours. Remove the paper, take out the pork and rest on a warm plate. Stir the crème fraîche into the apple mixture, to make a thick sauce. Check seasoning and serve.