Partridge Farm Roast Marmalade Ham
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Pheasant with garlic and bacon
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Partridge Farm Jam Recipe
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Partridge Farm Toad in the hole
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Partridge Farm Slow Roast Pork
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Partridge Farm
Susage Rolls
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Partridge Farm Meatballs

Score rind of pork with a Stanley knife in parallel lines about 1cm apart, to a depth of ½ - 1 cm. Grate the garlic & fresh ginger in a small bowl and mix to a paste with chilli flakes, ground ginger, brown sugar, salt, oil & soy sauce. Pound the 5 spices in a pestle & mortar & mix 1 tbsp into the paste(we add a little more than this usually as we love the flavours).

Place pork, skin side up in a roasting tin. Using your fingertips rub half the spice paste into the scored rind of pork & place in the centre of a very hot oven (230oc/gas mark 8) for 30 mins. Remove from oven & turn pork over, using a knife or spoon smear the rest of the paste onto the pork, turn oven down to (110oc/gas mark ¼) & replace meat, leave in the oven from 16-24 hours, turning it skin side up again and basting with fat & juices half way through. 45 mins before you want to eat it turn oven up to (230oc/gas mark 8) to crisp up the crackling. Keep an eye on it as it can burn!

To serve the pork, simply take off crackling in one piece & break up, scoop the tender, melting meat onto a plate and serve with a simple green salad. Delicious mouth watering perfection!!!!