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Mr Trotter's Menu

Shared below is a collection of Mr Trotters’ favourite recipes, all including his own Great British Pork scratchings of course! Click on highlighted meals to reveal their recipe, so you can try them yourself at home.


Breakfast is the most important meal of the day, so how can it complete without some of Mr T’s Great British pork scratchings?

Why not add some of our Original flavour to the top of some scrambled eggs for a delicious and nutritional breakfast? Celebrity chef Mark Hix seemed to agree with us here.


Believe it or not, Mr Trotter’s triple cooked pork scratchings work great as a topping to salad! Here are a few of our favourites;

-2 handfuls of blanched dandelion leaves or 1 endive fries
-8 slices of black pudding
-1 packet of Mr Trotter’s Great British Pork Crackling

-2 tbsp cider vinegar
-8 tbp English rapeseed oil
-2 dsp Wiltshire mustard
-salt & pepper.

Fry black pudding. Mix dressing. Lay out dandelion or endive leaves on plate. Decorate with black pudding slices. Spoon dressing over the top. Sprinkle Mr Trotter’s Great British Pork Crackling over the top, breaking up the really big pieces.

-3 fresh medium hot red chillies
-2 limes
-1 ½ tsp caster sugar
-1/2 white drumhead cabbage
-4 carrots
-2tsp mustard seed
-1 packet Mr Trotter Great British Pork Scratching

Finely chop the chillies and put into a bowl with the juice of the lime and the sugar. Whisk until the sugar has dissolved. Finely shred the cabbage and carrots. Mix them with the dressing. Heat the mustard seed in a frying pan until they begin to pop. Scatter them over the salad. Break up the larger bits of pork scratching and scatter them and the rest of the packet over the salad. Serve.

-1 bulb fennel
-8 good scallops
-2 tbsp rapeseed oil
-1 packet Mr Trotter Great British English Mustard Pork Crackling 
-1 black pudding

-juice of 1 orange
-1 tbsp red wine vinegar
-6 tbsp olive oil

Slice the fennel very finely, preferably on a mandolin. Distribute evenly among the plates. Slice the scallops in half across and roll them in the rapeseed oil. Slice the black pudding into 1cm thick rounds. Heat the frying pan. When smoking, add the scallops and black pudding and fry until caramelised on each side – 1 minute max on each side. Put the slices of black pudding onto the salad on each plate, and a scallop on top of each slice of black pudding. Scatter the pork scratching delicately over and serve right away.


Looking for a new way to make your meals stand out? Our triple cooked pork scratchings work great in, on, and with a variety of dishes.

-500g cavalo nero
-1 onion
-3 cloves garlic
-1 small dried red chilli
-2 tbsp bread crumbs
-100 ml olive oil
-1 packet of Mr Trotter’s Great British Crackling

Strip the dark green leaves from the central rib, roughly chop and wash thoroughly. Dry as thoroughly.  Finely chop the onion, garlic and chilli, and slice the bacon rashers into matchsticks. Heat the olive oil in a sauce pan or wok.  Add the onion, garlic and chilli and fry for 10 minutes over a gentle heat. Add the cavalo nero and stir around until well coated with oil and flavourings. Braise over a gentle heat until it is soft to the tooth – about 10-15 minutes should do it. Decant to serving dish. Crunch up the pork scratchings roughly and scatter over the cavalo nero.

-250g zucchini
-1 packet Mr Trotter’s Great British Pork Crackling
-1 small onion
-1 bunch parsley
-8 eggs
-1 tbsp breadcrumbs
-1 tbsp grated Parmesan
-olive oil
-salt & pepper

Grate the zucchini quite coarsely, and chop the onion finely Chop the parsley finely. Heat the oil in a frying pan, add the onion and zucchini fry gently until the vegetables are soft. Crunch up the crackling quite fine and add to the frying pan. Beat the eggs in a bowl. Season. Finely chop the parsley and stir in with breadcrumbs and Parmesan. Keep on beating until you tip it over the vegetables and pork crackling so that the cheese and breadcrumbs remain evenly distributed through the mix. Fry gently until the top is just set. The correct procedure at this point is to slide it out onto a plate, and then plonk it back, top down back in the pan to continue cooking for a few more minutes. But if you’re not up for that daredevil stuff, pop it under the grill or into the oven (170C/325F/Gas 3) or so until firm. Eat hot, warm, cool or cold.

-300g salmon fillet, from sustainable sources.
-300g undyed smoked haddock fillets, from sustainable sources.
-125g raw peeled king prawns, from sustainable sources.
-1 packet of Mr Trotter’s Great British Pork Crackling
-750g Potatoes
-100g good quality English Cheddar cheese
-1 lemon
-4 sprigs fresh parsley
-3tbsp crème fraiche

Preheat the oven to 200°C and bring a large pot of salted water to the boil. Peel and cut potatoes into chunks and cook until soft (Around 12 minutes).

Meanwhile, chuck the fish into bite size chunks and add to a deep dish, squeeze over the juice of the lemon and add the zest. Add the crème fraiche and drizzle with olive oil and season with salt and pepper. Mix everything together.

By now the potatoes should have cooked, mash until nice and smooth, mash in butter, milk and half your cheese. Spread evenly over the fish. Top with remaining cheese. Bake for around 40mins. In the last two minutes scatter Mr Trotter’s Cracklings over the top of the pie and return to the oven.

And so many more. Try adding Mr Trotters triple cooked pork scratchings to your favourite meals and tell us what you think!


Old-fashioned pork scratchings don’t take to being served warm as they are too fatty and hard. Mr Trotter’s are cooked using a much slower process, so warming them in a hot oven enhances the taste and gives an even fuller flavour and crunch.

To heat, open pack and scatter on a tray, place in a 180°C oven for two minutes maximum– after that you lose the flavour of the pork!

Why not sub out those corn-fried chips for the superior porky crunch that a crisp just cannot give?

These dips are perfect for dunking Mr Trotter’s Great British Pork Cracklings into.

-1 cup mayonnaise
-½  teaspoon chilli powder
-½ teaspoon cumin
-1 clove of garlic

Mince the garlic and add alongside chilli and cumin to the mayo. Stir to combine. Season to taste with salt and pepper. Note: Garlic salt may be used instead of raw garlic.

-1 Avocado
-2 cherry tomatoes
-1 small shallot
-Small bunch of fresh coriander
-Half a lime
-Tabasco sauce
-Salt & Pepper

Finely chop the tomatoes, shallot and coriander. Mix with roughly squashed the avocado (use the back of a fork and leave some chunks!). Add the juice of half a lime. Season with salt, pepper and Tabasco to taste.

Mr Trotter’s cracklings are also a delight with a Gooseberry Sauce!