Archive for the ‘Andy’s Foods News’ Category

Andy’s Foods has just taken stock of a small quantity of West Country Farmhouse Extra Mature Cheddar made by Parkham Farms

In order for the cheese to become a West Country Farmhouse Cheddar it must meet several criteria so that it can be called a ‘Product of Designated Origin’ (or ‘PDO’ for short).

Firstly, the cheese must be made in the West Country of England (that’s Devon, Cornwall, Dorset or Somerset). Secondly, all milk used to make the cheese must be sourced from the West Country. Finally, the cheese must be made, or ‘cheddared’, by hand. The PDO status of the cheese is a guarantee to the consumer that the product is genuine.


Cheese and chorizo quesadillas

Makes 4:

8 soft flour tortillas
4 tbsp of your favourite chutney
1 chorizo, chopped and fried for about 5 minutes in oil
4 tbsp grated Parkham Cheddar
4 spring onions, trimmed and chopped
1 finely chopped red chilli
4 tbsp sour cream

Heat a frying pan with a drizzle of oil and place a tortilla into the pan. Spread a tablespoon of relish on top, then scatter with a handful of chorizo, a tablespoon of Parkham Cheddar and a sprinkling of spring onion, chilli and lime juice. Dot with three teaspoonfuls of sour cream and place another tortilla on top. Then flip it over in the pan and cook for a few more minutes or until the both sides are golden.

British Sausage Week starts in 11 days time!

Chunky pork sausage with rooty mash

  • Serves 4
  • Cooking Time 20 mins

Recipe ingredients

500g Andys traditional pork sausages
15ml Olive oil
1 Onion, peeled and sliced
2 Sprigs fresh thyme
300ml Stock
15-30ml Gravy granules

Rooty Mash:
450g Potatoes, peeled and cut into quarters
3 Carrots, peeled and sliced
½ Celeriac, peeled and cut into chunks
12g Butter
Black pepper


Place potatoes, carrots and celeriac into a large saucepan of cold water.

Bring to the boil and simmer until vegetables are tender.

Heat oil in large saucepan and add onion and thyme, and cook gently until soft and starting to brown.

Add stock, gravy granules and simmer to achieve your desired thickness of gravy (Add a pinch of sugar if it’s a little bitter).

Place sausages under a pre-heated grill and cook for about 10 minutes until browned and cooked through.

Drain root vegetables and mash together with butter and seasoning.

Serving suggestion

Serve with a heap of seasonal green vegetables.



To say pork sausages are popular is a bit of an understatement! According to the latest figures, nearly 6,000,000 Brits tuck into a juicy pork sausage every day. Pork sausages are incredibly versatile too, with myriad flavours and regional variations – from exotic chilli and coriander to the herby Lincolnshire and the peppery Cumberland ring.

Here’s one of our favourite recipes – but this time the star of the show is our NEW line of delicious Beef Sausages!

Beef Sausages and Buttered Leeks

Serves: 4


500 g pack Andy’s beef sausages
2 leeks, sliced and washed
40 g butter
salt and freshly ground black pepper
10 g thyme, chopped
1 tsp mustard powder


1. Preheat the oven to 180°C ..

2. Place the sausages on a baking tray and cook for 20 minutes.

3. In the meantime braise the leeks in the butter, then season and add 3 tbsp water and cook for a further 15 minutes.

4. Stir in 1/2 the chopped thyme and mustard before serving with the sausages.

5. Serve with a good beer – and enjoy!


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