Competition Time

Win with Life in Full Flavour! A signed copy of The Black Farmer cookbook

13th March 2016

If you’ve seen my recent review of the new Pulled Pork sausages from The Black Farmer, you’ll quickly gather that I am a fan of this brand. I applaud the ethos behind the products, which celebrates British farming and commits to using ethical, RSPCA assured British meat. It’s also one of the more accessible (but without the excessive price tag) gluten free ranges.

So it’s no surprise that I am ridiculously excited to be running my very first blog competition in partnership with this fab brand. I have a copy of The Black Farmer cookbook to giveaway to one lucky winner, signed by the man behind the brand, Wilfred Emmanuel-Jones. I am quite jealous this will not be ending up on my bookshelf!

Wilfred_book

In honour of this down-to-earth brand, there’s nothing fancy required to be in with a chance of winning. Simply enter using the Rafflecopter widget below where you can tweet to enter and comment on this blog post for an extra chance of taking home the prize. Good luck everyone!

Click here to enter via Rafflecopter

To give you a taste of what to expect from Wilfred’s book, here’s a lovely recipe teaming The Black Farmer sausages with spicy tomato lentils. This is a recipe to serve 6 people.

You will need: 

  • 250g Puy lentils
  • 1 tbsp olive oil
  • 1 can chopped tomatoes
  • 2 x 400g packs The Black Farmer Sausages, grilled
  • 2 tbsp olive oil
  • 2 red onions, chopped
  • 2 large carrots, diced
  • 3 cloves garlic, crushed and chopped
  • 1 small red chilli, seeds removed, chopped finely (add to taste)
  • 1 tablespoon demerara sugar
  • large sprig rosemary
  • 600 ml chicken stock
  • 2 tbsp flat leaf parsley chopped
  • Salt and freshly ground black pepper

What to do:

  1. Put the lentils in pan of cold water, heat and bring to the boil. Simmer for 5 minutes then drain and rinse. Set aside.
  2. Heat the oil in a heavy-based saucepan and cook the (already cooked) sausages for 5 minutes, turning until brown all over. Remove and set aside.
  3. Add the onions, carrots, garlic, chilli and rosemary sprig to the pan and cook for 8-10 minutes, until starting to soften.
  4. Return the sausages and lentils to the saucepan and pour in the stock, tomatoes and sugar. Bring to the boil then cover and simmer for about 30 minutes until the lentils are tender.
  5. Check the seasoning, sprinkle with the parsley and serve immediately.

Good luck with the competition and let me know if you try this recipe out!
Sarah

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