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Docker Park Farm - Easter 2015

My Mum came to visit today so we gave my Hubs the day off and took the Boys out to Docker Park Farm. They have been itching to get back here since it closed for the winter and almost exploded when I told them it was open again now the Easter Holidays had started.

This is the first time that Freddie has been big enough to play properly while we've been visiting. OK... He's a bit little for the tractors and the hay barn, but the lovely padded floor of the Under 5's play barn was just perfect for him, and really well kitted out with toys and games. He had an awesome time. So much fun that all three of his big brothers just HAD to come and join him (even though Jack is technically too old for that bit of the play barn).

The bigger lads had an absolute blast in the big kids barn, the hay bales, the new giant sand pit... they even took time to check out the animals. Personally I was very impressed by the Mummy Pig feeding 7 chubby piglets (it's knackering enough feeding one chubby Fred - credit to the girl!)

Nana treated us all to a yummy lunch in the Cafe, and bought a couple of cracking hot chocolates too. The kids stuffed their faces on crispy cake tray bake - massive ones bursting with marshmallows! So glad this place is open for the new season!



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Recipe: Pigsty Pie

This is one that we made up, although we are far from the first or only people to make a pie using pork or pork mince and call it a Pigsty Pie. So let's just say that this is our version of it. It smells great and reminds me of stuffing at Christmas, making it feel much more "naughty" than it is! This serves four people and it a nice 9 points per serving. You will need these for the mash: 400g potatoes 400g sweet potatoes 4-5 good sized carrots Salt Pepper Nutmeg Simply chop the roots, boil in salted water until tender, and mash! Add salt, pepper and nutmeg to taste. The pie filling: 10 sprays low fat cooking spray (e.g. 1 cal) 1/2 lb lean pork mince 2 onions, finely chopped 3 apples, diced 1 leek, chopped 5-6 big mushrooms 2 tbs plain flour 1 tsp sage 1 tsp parsley Salt Pepper 1 vegetable stock cube 1/2 hot water 2 tsp English mustard Fry the onions in the cooking spray until they start to soften, add the mince. Once the meat starts to colour add the apple, leek and mush