Norfolk farmer wins TV's best dish’

A Norfolk farmer last night scooped a £10,000 top prize after winning the final of Britain's Best Dish live on television.

A Norfolk farmer last night scooped a £10,000 top prize after winning the final of Britain's Best Dish live on television.

Self-taught cookery enthusiast John Kenny was entered into the competition by his wife, Jane, and friend Kevin Gardner, landlord and masterchef of the King's Head, Coltishall.

And their belief in Mr Kenny's skills paid off last night as his slow-cooked pork belly with spiced roast apple and crackling impressed judges and the audience at home, who were asked to vote for their favourite dish.

Speaking to the EDP after the ITV1 show, he said: “I am totally overwhelmed. I did not really expect to win but I am really proud. I'm proud of the cooking but also of the rare- breed pigs. It is really all down to the pork.”

Mr Kenny looks after his five rare-breed sows at Spratts Green, near Aylsham.

He said: “I'm going to put the money back into my business and buy more pigs, which will hopefully allow me to supply more people locally with produce.

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“I'm also hoping to start a small catering business. I love to cook, especially with local ingredients. I wouldn't want a restaurant because I would not be able to do both things.

“I have had so much support locally from friends and family. I think this will put us on the map - little remote towns in Norfolk do produce top food.”

After months of auditions and weeks of tasting more than 120 recipes from across Britain, the three judges - restaurateur Ed Baines, wine expert Jilly Goolden and Michelin-starred chef John Burton Race - have tasted the very best recipes from the nation's amateur cooks.

They selected the best starter, best main course and the top pudding and then the viewing public had to pick Britain's best dish.


Ingredients -

t Sauce/stock

t 2kg chicken wings

t 2 carrots with tops on

t 1 leek

t 1 onion

t 2 celery sticks

t 4 cloves of garlic

t bunch thyme

t bay leaf

t tube tomato purée

t peppercorns

t 4 litres of water


t 1.8kg joint of belly pork

t 1 banana shallot

t 300ml Norfolk dry cider

t 1 spring or savoy cabbage

Spiced roast apple

t 2 Cox's apples

t 1 tbsp brown sugar

t 4 pinches cinnamon

t 2 knobs butter

For the mash

t 1.3kg potatoes (like a maris piper)

t 50ml milk

t knobs of butter to taste

t Salt and white pepper

Glazed carrots

t 4 large carrots

t 1 tsp white sugar

t 50g butter

t Sage leaf per person, deep fried.

Method -

t 1. For the stock, place the chicken wings in the roasting tin and roast at 220 degrees Celsius for about 45 minutes or until brown.

t 2. Place the roast wings in a stock pot, add water and bring to the boil, skim off any scum and simmer. Add all remaining ingredients and bring back to the boil. Skim off remaining scum and reduce to a gentle simmer for 3-4 hours.

t 3. For the pork, trim off the excess fat on underside of pork. Roll, tie and place pork on rack over a roasting tin with some water in the bottom.

t 4. Put the pork in the oven at 200/220 degrees Celsius for 20-30 minutes until the pork starts to crisp up (about 30 minutes) and turn down to 150/160 degrees Celsius to cook for approx 2 hours, then allow to rest.

t 5. For the sauce, chop the shallots finely and place in a saucepan with 300ml of cider and reduce for about 15 minutes. Add the warm stock and simmer.

t 6. Slice the cabbage and blanche in a pan of boiling water for 5 minutes then drain and leave to side.

t 7. For the mash, peel and dice the potatoes and put into a pan of salted cold water. Bring to the boil and simmer until cooked, then drain. Mash or pass through a potato ricer with butter, milk and a knob of butter and season.

t 8. For the roast apples, slice them in half and place them in a frying pan with some warm butter and brown sugar. Cook until they start to caramelize, then place in a roasting tin and sprinkle with a pinch of cinnamon on the cut side of the apples. Roast in the oven for 10-15 minutes.

t 9. Cut the carrots into batons and place in a saucepan with a tsp of white sugar, 50g of butter and water (cover half way up the carrots). Bring to a simmer and cook until the water evaporates.

t 10. To serve, place a mound of mashed potato in the centre of the plate, sliced pork on top. Place the carrots and cabbage around the side, top with an apple and spoon the sauce around.

For more recipes from the programme, visit

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