Serves 4
  • 400g Pedigree Berkshire pork tenderloin, diced
  • 4 tablespoons of honey
  • 1 fresh red chilli, chopped (we like to leave the seeds in but you can take them out).
  • 1 teaspoon sweet paprika
  • a pinch of cayenne pepper
  • 2 tablespoons of orange juice
  • 1 table spoon of fennel seeds

Place the pork in a bowl and add the rest of the ingredients. Stir and leave to marinate in the fridge for at least 4 hours, or over night if possible.

When your ready to cook, take the pork out of the marinade and pop about 4-5 pieces onto a wooden skewer, keep going until you’ve used up all the pork.

Cook for 2-3mins on each side either over a barbecue or in a griddle pan, brushing with the marinade during cooking for extra stickiness.

Serve with flat bread and a fresh green salad.


Serves 2
  • 1 Packet of Hickory Smoked Pedigree Berkshire Bacon, you can use unsmoked if you prefer
  • 2 free range eggs, the fresher the better
  • 1 table spoon of cider vinegar
  • 2 slices of bread
  • A selection of summer fruits, blueberries, raspberries, strawberries.
  • Pure Canadian Maple Syrup, its a bit pricey, but your worth it!

Place the bacon rashers in a pan and grill or fry gently for about ten minutes. Meanwhile half fill a pan with water add the cider vinegar and pop on the hob to boil. Wash your selection of summer fruits gently and stand to one side to drain.

As the pan of water begins to boil remove from the heat and carefully break each egg into the water, return to a gentle heat, don’t bring it back to the boil, always keep it just at simmering point.

Put the two slices of bread on to toast. When they pop your poached eggs should be done too. (This will be about 3 minutes).

Remove them from the heat but leave, for now in the water.

Butter the toast, and not forgetting the bacon place equal rashers on each slice.

Carefully using a slotted spoon, remove the eggs from the water and place on top of the bacon,

spoon over some summer fruits and drizzle with maple syrup….yummie!