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Helen Browning's organic bacon, crab and herb hotcakes, with poached eggs and crème fraîche


Recipe created by Paul Winch, Head Chef, Royal Oak, Bishopstone

"My greatest moment was achieving three AA Rosettes in a power cut, with everything melting as we workded. We had a full restaurant and not one person complained, including the inspector."

Helen Browning, Founder of Helen Browning's Organic, Bishopstone said "Our products are made from UK-farmed organic meat, are full of flavour and never have any fillers. Paul and I have worked together for just over three years in both our pub here in the village and the Chop House in Old Town,Swindon. I regularly eat his fabulous food in the pub and love this recipe."

This recipe is taken from our recipe book: A Taste of the West Country produced by our publishing partner We Make Magazines Ltd

Photography © David Griffin Photography


  • 100g Helen Browning's Organic Smoked Back Bacon
  • 100g white crab meat
  • 100g self-raising flour, sieved
  • 75g strong cheddar, grated
  • 2 tbsp herbs (such as parsley, basil and dill), finely chopped
  • 6 eggs (4 for poaching, 2 beaten for the hotcake mix)
  • 6 tbsp milk
  • salt and pepper
  • white wine vinegar
  • olive oil and butter for frying
  • crème fraîche to serve
  • TOP TIP: Try using streaky rather than back bacon: it is easier to get crispy


  1. Put a non-stick pan on a reasonably high heat and carefully add the bacon - you won't need oil if the pan is hot because the bacon will cook nicely in its own residul heat. Fry until crisp, then allow to cool down before chopping into small pieces, then setting aside
  2. Put on a pan of water for poaching the eggs. Add salt and a few dashes of white wine vinegar
  3. Mix the flour, cheese, chopped herbs, crab meat and chopped bacon into a bowl and season. Make a well in the centre and add the two beaten eggs and the milk, and combine to make a thick batter
  4. Wipe the frying pan clean with kitchen towel and put back on the heat. Add a little oil, then carefully drop two spoonfuls of batter (enough for one hotcake) into the pan. Cook on a medium heat until the edges start to cook, then flip over and keep cooking until nicely browned. Repeat the process until all eight cakes are made
  5. Now poach the eggs in the hot water until soft (around two minutes on simmer)
  6. Serve two cakes in the centre of each plate, carefully place an egg on top, and add a dollop of crème fraîche on the side