AFT Introducing: Oakley Grange Farm

Photos: © Oakley Grange Farm

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Oakley Grange Farm, in the heart of Leicestershire, is over 200 years old, and has been run by the Mee family for the past two generations. Richard and Inger took over the farm in 2001 and farm organically, raising beef cattle, pigs, sheep and laying hens alongside wheat, fruit and salad vegetables.

Their café is part of a busy working farm and boasts views over the countryside as well as into rural life. Tractors and animals alike can be
seen from the café windows and visitors can also benefit from their local
and farming expertise.

As much food as possible is either grown or reared on Oakley Grange Farm, and if not, they try to source from local suppliers. Everything is freshly prepared and served by Inger and the team in a relaxed and welcoming environment.

In the café, breakfast, afternoon tea, coffee and cake, is served as well as a wide range of hot lunches and sandwiches. The breakfast includes their own sausages, bacon and eggs along with roast tomatoes, mushrooms and toast made from the farm's home baked bread.

Organic beef, pork, lamb, eggs produced on the farm can be bought in their shop plus other carefully sourced  groceries including biscuits, preserves, pickles and chocolates.

To find out more about Oakley Grange Farm visit their page on 
The Artisan Food Trail here

Egg Roast (Mutta Roast)

Photo: © childsdesign

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We insist you try this recipe from Absolute Indian. It is very simple to make and really delicious. Although you might think there are rather a lot of onions for 2-3 people, don't worry as they cook and reduce to a soft melting consistency.

The spicing is subtle and nicely balanced – you could adjust the amount of chilli to your personal taste if you're not accustomed to the heat. Although fresh curry leaves are not always easy to find, you could use dried, but we find the fresh ones give Indian dishes that nutty authentic flavour and they look better too.
We used fresh tomatoes which we peeled and chopped before adding, but you could use tinned tomatoes.

This dish is normally served as a breakfast dish in Kerala alongside Appam (similar to a thick pancake and made from ground rice and coconut) However, it can also be served as an accompaniment to other Kerala curries.

Ingredients (serves 2-3)

• 3 hard-boiled eggs, halved
• 3-4 tbsp vegetable oil
• ½ tsp mustard seeds
• 2 medium onions, finely sliced
• 8-10 curry leaves
• 1 tsp fresh ginger, finely chopped
• 2 garlic cloves, crushed
• 75g chopped tomatoes
• ¼ tsp turmeric
• ½ tsp chilli powder
• ½ tsp coarsely ground black pepper
• ½ tsp salt
• ¼ tsp garam masala

Method
Heat the oil in a shallow non-stick pan. When hot, add the mustard seeds and fry for 2 seconds (they should sizzle immediately on contact with the oil). Reduce to a medium/low heat and fry the onions for 5 minutes to soften. (Bear in mind you do not want to brown them) Add the ginger, garlic and curry leaves and fry for a further 3-4 minutes.
Combine the tomatoes, turmeric, chilli and black pepper into the pan and cook for 5-6 minutes until the oil begins to separate from the masala. Season with salt and garam masala and then gently add the eggs. Mix well to warm through the eggs, being careful not to crush them.
Serve with fresh, warm pooris and pickle.

Hints & Tips
A simple way to split boiled eggs in half is to use a piece of thread lengthways across he egg – this gives you a clean cut without crumbling any part of the yolk or white.
This dish can also be served as a starter or canapé. Simply top the warm, halved eggs with small mounds of the onion masala and serve. However, no more than 1 egg per person or you may find your guests stuffed before dinner!

A Little Leek & Chorizo Frittata

Photo: © childsdesign

You can't beat a frittata for a quick meal and although ours might not be authentic it is just as tasty.
As long as you have some eggs a few other ingredients and a little imagination this will make you a meal in minutes.

View recipe