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Grid Iron Meat

Bacon & Pork Stuffed Savoury Pancakes

A rich, comforting dish perfect for chilly evenings. Thin crêpe-style pancakes filled with a smoky mix of minced bacon and sausage meat, lifted with herbs and a touch of mustard, then baked under a creamy béchamel until golden.

INGREDIENTS
  • 100g minced bacon
  • 200g sausage meat or minced pork
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tsp wholegrain mustard
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 tbsp chopped parsley
  • 4 savoury pancakes (see note below)
  • 20g butter (for frying)

For the béchamel:

  • 25g butter
  • 25g plain flour
  • 300ml whole milk
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
  • 25g grated mature cheddar (optional, for topping)
METHOD

  1. Preheat oven to 180°C fan / 200°C.
  2. Heat the butter in a frying pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute.
  3. Add the minced bacon and sausage meat. Cook until browned and cooked through, breaking it up with a spoon. Stir in the mustard, thyme, and parsley. Season lightly. Set aside.
  4. For the béchamel: melt butter in a saucepan, stir in flour and cook for 1-2 minutes. Gradually whisk in the milk until smooth and thickened. Stir in the Dijon mustard, season with salt and pepper.
  5. Divide the bacon and pork mixture between the pancakes, roll up, and place in a buttered ovenproof dish.
  6. Pour the béchamel over the pancakes, sprinkle with cheddar if using.
  7. Bake for 20-25 minutes until golden and bubbling.

Note: For savoury pancakes, whisk 100g plain flour, 2 eggs, 300ml milk, and a pinch of salt. Cook thin pancakes in a non-stick pan, makes about 4.

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Classic Pork Sausage Meat – 450g

A Traditional Sausage Meat

Our classic pork sausage meat is one that you would have found in any Yorkshire butcher’s shop 40 years ago. Made from a traditional recipe using North Yorkshire pork with just the right amount of fat.

It now comes in a handy tube for ease of use.

£4.95

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Sides:

  • Buttered Savoy Cabbage – finely shredded and sautéed with a knob of butter and a hint of nutmeg.
  • Roasted Root Vegetables – carrots, parsnips, and swede, roasted with rosemary.
  • Celeriac Purée – smooth and creamy, offering a subtle, earthy contrast.
  • Grain Mustard Mash – rich and tangy, lifting the smoky filling.
  • Green Bean Almondine – green beans with toasted almonds and a squeeze of lemon.

Matches:

  • Thyme, parsley, mustard, mature cheddar, apples, cider vinegar, sage.

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Preparation Time: 20 minutes (including pancake making if needed)
Cooking Time: 25 minutes

Hot Tips

  • Use leftover pancakes from breakfast, or make a batch ahead.
  • Add a splash of cider to the meat filling for extra depth.
  • The béchamel can be enriched with a little cream for more indulgence.

Pairings

Red Wine:

  • Côtes du Rhône – ripe, soft tannins and peppery finish.
  • Pinot Noir – light and fruity to cut through richness.

White Wine:

  • Chardonnay (lightly oaked) – creamy texture, balancing acidity.
  • Riesling (dry) – fresh, with a hint of citrus.

Beer & Cider:

  • Amber Ale – malty and smooth.
  • Dry Cider – crisp, with apple sharpness.

Non-Alcoholic:

  • Sparkling apple juice with a splash of lemon.
  • Elderflower cordial with soda.

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