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From the farm, from the heart

When you choose WELLY, you’re not only giving your taste buds a treat, you’re helping to support British farming, producing pork and chicken in an ethical and sustainable way.

All of our pork comes from one producer in the North of England, where two generations have dedicated their lives to producing healthy pigs. Like us, they believe that quality comes from commitment and care, their farms are audited for the treatment and welfare of it’s animals, you know that only good goes into every WELLY product.

We show equal consideration for our chickens, sourcing only from the UK, from one farming partner, with help and guidance from RSPCA Assured to ensure that every bird has been appropriately cared for, with flock welfare at the heart of everything we do.

Why is all this so important? It’s the only way if you care for the environment, animal welfare and producing great tasting food – with WELLY!

Our Story

Flavour first, every time

WELLY began with a simple idea; great food starts with great ingredients, nothing more, nothing less. When we started out, we didn’t start in the kitchen, we started on the farm, searching for pigs raised with care, commitment and expertise; and a farmer who shared our vision.

Once we’d found our perfect partner WELLY was born, and all that time spent walking through good, honest British mud gave us our name.

Today, we can still be found in bustling farm yards, but in the kitchen, with our beautiful WELLY pork and chicken, and only our trusty recipe book for company is where we’re at our happiest.

If you’re looking for some inspiration and a helping culinary hand, take at look at our recipe ideas, from sandwiches with style to a flavour packed macaroni we’re sure we’ve got something to get you putting your apron on.

Remember, giving your food some proper WELLY is what we’re all about. Enjoy!

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Enjoy our labours of love

All of our delicious WELLY fayre is lavished with attention, dedication and love before it’s packed for freshness ready for the supermarket shelves.

We know once you’ve given you’re mealtimes some WELLY, you’ll be coming back for more!

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Ham & Brie Croustillants

Ham & Brie Croustillants

Ingredients

Method

Makes 6

You will need:

  • 1 pack shredded WELLY Cooked Ham 115g
  • 300g full fat soft cheese
  • 150g diced brie
  • 1 pack frozen filo pastry (defrosted)
  • 100g melted unsalted butter
  • 100g fine white breadcrumbs
  • 2 whole eggs beaten
  • 1 whole egg
  • 100g fine grated edam
  • 100g fine grated cheddar
  • 1/4 tbsp cracked black pepper
  • 10g chopped chives
  • 5g chopped parsley

Makes 6

Method

  1. In a bowl mix soft cheese and brie together
  2. Blend 150g of the edam and cheddar cheese, (reserving 50g) with the diced brie, soft cheese, herbs, ham, black pepper and 1 whole egg and mix well together, place in the fridge for half an hour to chill
  3. Mix the remaining cheese with the breadcrumbs
  4. Brush the edges of 1 sheet of filo pastry with melted butter, and pipe or spoon the filling along the length of the pastry and fold in the edges brushing with beaten egg to seal
  5. Place croustillants in the fridge to chill for an hour
  6. Brush lightly with the beaten egg and sprinkle over the cheese and breadcrumb mix making sure you cover the whole of the croustillants
  7. Bake on a greaseproof lined baking sheet for 20-25 minutes at 180°c until crisp and golden or deep fry for 4 -6 minutes
  8. Serve with a tomato chutney and salad leaves

Savoury Muffins

Savoury Muffins

Ingredients

Method

Makes 12 to 16

You will need:

  • 1/2 pack WELLY wafer thin roast chicken (300g) cut into half centimetre squares
  • 350g Plain flour
  • 15g sugar
  • 2 heaped tsp baking powder
  • 1/4 tsp mild chilli powder
  • 1 tsp chopped fresh rosemary or 1/2 tsp dried rosemary
  • 1 tsp paprika
  • 3/4 tsp salt
  • 3/4 tsp black pepper
  • 150ml milk
  • 125ml vegetable oil
  • 3 large eggs
  • 100g diced roasted red peppers
  • 100g grated parmesan
  • 100g grated gruyere cheese

Makes 12 to 16

Method

  1. Preheat the oven to 165°c. Mix the flour, sugar, baking powder, paprika, chilli powder and salt
  2. Add the chicken, milk, oil, rosemary and eggs to a separate bowl and mix well. Once combined, add the wet ingredients to the dry ingredients and fold together
  3. Add the red peppers and cheeses to the mix reserving a little of each for garnishing the top of the muffin, fold to combine
  4. Place muffin cases into the muffin tins and divide the batter into muffin tins, divide the remaining cheese and peppers across each muffin and bake for around 18 – 20 minutes. Great served warm or cold served with a chutney or relish

Ham, cheese & onion flatbread

Ham Salad

Ingredients

Method

Makes 8 flatbreads

For the flatbread:

  • 500g strong white flour
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 3 tbsp olive oil
  • 300ml water
  • Salt and pepper to taste

For the topping:

  • 1 pack WELLY Honey Roast Ham (115g) cut into large squares or strips
  • 200g chopped blanched kale drained and dried well
  • 400g caramelised red onions – 800g sliced onions cooked in 2 tablespoons of olive oil until soft and caramelised
  • 300g diced brie cut into 1 cm dice
  • 24 cherry tomatoes cut in halves
  • Sliced red chillies
  • Sliced red onions
  • Olive oil to drizzle over flatbreads
  • Black pepper to taste
  • Salt to taste

Makes 8 flatbreads

Method

For the flatbread:

  1. Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft (but not sloppy) dough.
  2. Knead well. Put into a lightly oiled bowl to rise for 1 hour until doubled in size
  3. Divide the dough into 8 pieces about 250g each. Use a rolling pin to flatten each one into a circle 15cm in diameter, about 1cm thick
  4. Leave the pieces on a lightly floured baking tray to prove for 5 mins. Heat a large frying pan to a medium heat and dry-fry each piece until browned on both sides, about 5 mins in total. Set aside to cool slightly

For the topping:

  1. Divide the red caramelised onions over the base of the flatbreads
  2. Add the kale, brie, cherry tomatoes, ham and chillies over the flatbread bases and season with salt and pepper to taste
  3. Drizzle with olive oil and bake in a hot oven for 6-8 minutes
  4. Sprinkle over a few red onion slices and serve immediately

Crispy ham, red pepper & spinach salad

Crispy ham, red pepper & spinach salad

Ingredients

Method

Serves 4

You will need:

  • 1 pack of WELLY Cooked ham (115g) cut into 1 cm wide strips
  • 4 roasted red peppers – (from the jar is fine)
  • 1 tspn honey
  • 1 tspn Dijon mustard
  • 1 tspn English mustard
  • 2 tbsp balsamic vinegar
  • 3 tbsp extra-virgin olive oil
  • 1 bag fresh baby spinach
  • 3 eggs beaten
  • 100g milk
  • 200g seasoned flour (plain flour with salt and white pepper added)
  • 150g breadcrumbs
  • 5g parsley
  • Pinch of black pepper and salt to taste

Serves 4

Method

  1. Cut roasted peppers and ham into 1/2-inch-wide strips
  2. To make the vinaigrette, in a small bowl whisk together honey, parsley, mustards, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper
  3. In 3 separate bowls place: milk and egg (mixed well), flour, breadcrumbs and herbs
  4. Dip the ham strips into the flour mix then the egg mix, then the breadcrumbs and either deep or shallow fry in oil for 2 minutes until crisp, drain on kitchen roll and set aside
  5. In a large bowl toss the roasted peppers and spinach with vinaigrette and salt and black pepper to taste. Add the ham strips gently toss together and serve immediately

Ham, Roasted broccoli & avocado salad

Ham, Roasted broccoli & avocado salad

Ingredients

Method

Serves 4

You will need:

  • 1 pack of WELLY honey roast ham (115g) cut into strips
  • 120g dry Quinoa
  • 1 tsp Olive oil
  • 1 shallot or 1/2 onion, finely chopped
  • 2 tbsp tarragon roughly chopped
  • 1 can puy or green lentils rinsed and drained
  • 1/4 cucumber, diced
  • 1 avocado sliced
  • 200g Roasted tender stem broccoli
  • 30g toasted sunflower or pumpkin seeds
  • 2 tsp wholegrain mustard
  • 80g feta cheese, crumbled
  • 3 spring onions, thinly sliced
  • zest and juice 1 orange
  • 1 tbsp red or white wine vinegar

Serves 4

Method

  1. Place the broccoli on a baking dish drizzle with olive oil and bake at 185°c for 10-12 minutes, cool and set aside
  2. Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool
  3. Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, and remove from the heat
  4. Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, ham, feta, broccoli, spring onions, orange zest and juice and vinegar
  5. Toss well together and chill until ready to serve

Ham quiche cups

Ham quiche cups

Ingredients

Method

Makes 10-12 quiche cups

You will need:

  • 1 pack WELLY honey roast ham (115g) cut into strips
  • 1tbsp vegetable oil
  • 3 spring onions finely chopped
  • 6 large eggs, beaten
  • 180ml whole milk or single cream
  • Salt and freshly ground pepper to taste
  • 150g cheddar cheese, grated

For ease, line the muffin tin with paper cake cases or brush with butter or oil and sprinkle fine bread crumbs or cheese to create a fine shell – perfect if serving the quiches as part of a picnic or packed lunch

Makes 10-12 quiche cups

Method

  1. Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 5. Lightly grease a 12 cup muffin tin. Divide the ham between the muffin tins
  2. Mix together the eggs, spring onions and milk or cream and season well. Pour into each tin to cover the ham. Sprinkle the tops with grated cheese
  3. Stand the tin on a baking tray and bake in the oven for about 15 mins until lightly golden and just set. Cool for 10 mins before running a knife round the edges and carefully removing the quiches. If serving cold, allow to cool on a wire rack, otherwise serve warm, accompanied with a salad and sliced cherry tomatoes

New York style bagel

Ham, chicken & pastrami, honey dijon soft cheese, roquette & tomato bagel

Ingredients

Method

Makes 4 bagels

You will need:

  • 1 pack of WELLY cooked ham (115g)
  • 1/3 pack of WELLY Wafer Thin roast chicken slices (300g)
  • 1 pack sliced pastrami
  • 4 Wholemeal or plain bagels sliced in half
  • Bag of roquette or leaves of your choice
  • 4 ripe tomatoes sliced
  • 200g full fat soft cheese
  • 1 tbsp finely chopped gherkins
  • 1 tspn chopped chives
  • 1 tspn honey
  • 1 tspn Dijon mustard

Makes 4 bagels

Method

  1. Place the soft cheese, dijon, honey, chives and gherkins in a bowl mix well and set aside
  2. Spread the mix across the lid and bases of each bagel
  3. Layer the meats on the base of the bagel, starting with pastrami on the base, then chicken and ham
  4. Top with sliced tomato and roquette, place the lid on top and serve

Grilled avocado, orange, ham & chilli tacos

Grilled avocado, orange, ham & chilli tacos

Ingredients

Method

Makes 6 tacos

You will need:

  • 1 pack WELLY Breaded Lean Ham (300g) cut into strips
  • 6 Corn or flour Tortillas
  • 2 Ripe, but firm Avocados
  • Salt, pepper
  • Olive oil
  • 1 orange peeled and cut into segments
  • 2 chopped and seeded tomatoes
  • 1 red onion very thinly sliced
  • Fresh coriander
  • 1 Jar of red jalapeños or to taste
  • 2 limes, cut in wedges
  • 2 tspns toasted pumpkin seeds

Makes 6 tacos

Be careful, this will be a hot/spicy dish!

Method

  1. Heat a grill pan or frying pan to medium high heat
  2. Cut open the avocado and remove the stone. Remove from the peel and slice into 1/2 centimeter slices brush with olive oil, and sprinkle with salt and pepper. Place on the grill and cook for 2-3 minutes or until grill marks have appeared. Remove from the grill/pan and allow to cool while you proceed
  3. Place each tortilla on the grill and toast each side for a few seconds until grill marks begin to form and the tortilla puffs slightly. Remove from the grill and set on a plate
  4. Layer a few slices of avocado in each tortilla with some ham strips, a few diced tomatoes, sliced red onions, orange segments, jalapeños, coriander and a squeeze of fresh lime and finish with a few toasted pumpkin seeds and lime wedges to serve

Chicken Nachos

Chicken Nachos

Ingredients

Method

Serves 4

You will need:

  • 1/2 pack WELLY wafer thin roast chicken (300g) cut into strips
  • 150g plain corn tortilla chips
  • 6 spring onions, thinly sliced
  • 140g Red Leicester cheese, grated
  • 1 small jar red or green sliced pickled jalapeño peppers
  • Small bunch coriander, leaves roughly chopped
  • Your choice of salsa, hot pepper sauce (like Chipotle Tabasco), soured cream or crème fraiche, guacamole or extra jalapeños, to serve

Serves 4

Be careful, this will be a hot/spicy dish!

Method

  1. Heat oven to 200°c/180°c fan/gas 6. In an ovenproof dish or baking tray layer the tortilla chips with the chicken strips, spring onions, cheese, salsa and pickled jalapeños. Bake for 8 mins or until the cheese is melted
  2. To serve, sprinkle with the coriander and eat with your favourite accompaniments

Honey roasted ham & cauliflower rice cheese bake

Ham Salad

Ingredients

Method

Serves 4

You will need:

  • 1 pack Cooked ham (115g) cut into 2 cm dice
  • 150g package frozen spinach, thawed and squeezed dry and chopped (fresh would work too!)
  • 300g Roasted Cauliflower florets (See below)
  • 300g Cauliflower Rice (see below)
  • 15g English mustard
  • 300g basic white sauce, freshly made or jar/packet is fine
  • 100g grated mature white cheddar cheese
  • 50g cup grated mozzarella cheese
  • 50g grated parmesan
  • 1/2 tspn salt
  • 1/4 tspn white pepper
  • 3 tbsp olive oil

Serves 4

Method

  1. Preheat oven to 180°c degrees
  2. Break 300g of cauliflower into florets and coat with 2 tbsp of olive oil, place on a baking sheet and bake for 30 to 40 minutes at 180°c until slightly browned at the edges, set to one side
  3. With the other 300g of cauliflower blanch in boiling salted water for 2 minutes. Cool and drain well then place in a food processor and blitz for a few seconds to form a rough crumb like texture, set to one side
  4. Squeeze out as much water as possible from the thawed spinach
  5. In a large bowl, combine spinach, cauliflower rice and florets, white sauce, English mustard, half the cheddar, mozzarella, parmesan cheese, salt, and pepper
  6. Add the diced ham to the rest of the mix
  7. Transfer to an oven proof dish and sprinkle remaining cheddar, mozzarella and parmesan cheeses on top
  8. Bake 25-30 minutes or until the casserole has browned on top. Serve with a crisp salad

Ham & Swiss Cheese Panini

Ham Salad

Ingredients

Method

Serves 1

You will need:

  • Panini roll cut but left hinged
  • 4 slices of WELLY Wafer Thin Honey Roast Ham (300g)
  • 2 slices of Swiss cheese
  • 40g Arribiata sauce

Serves 1

Method

  1. Spread the sauce on the base and lid of the panini roll
  2. Layer the meat and cheese and close
  3. Place on a contact grill or heat in a dry frying pan, turning once for 3 or 4 minutes until golden brown and crisp

Ham, Pea & mint frittata

Ham Salad

Ingredients

Method

Serves 4

You will need:

  • 4 large eggs
  • 150g sliced cooked potato
  • 100g onions
  • 1 pack of WELLY Cooked Ham (115g)
  • 100g defrosted garden peas
  • 10g chopped mint
  • 50g double cream
  • Salt and pepper to taste
  • 10g chopped parsley
  • 10g chopped chives
  • 1 tablespoon of olive oil

Serves 4

Method

  1. Add the olive oil to a deep sided frying pan. Add the onions to the pan and sauté but do not brown, then add the potatoes and cook for a further 2 minutes
  2. Lightly beat together the eggs, cream, salt, pepper and herbs
  3. Add the egg mix, gently mixing to cook the eggs, add the peas, and then the ham
  4. Give a final stir and finish the frittata in a hot oven at 185c or grill until just set and has a slight wobble in the centre!
  5. Allow to stand for 5 minutes before turning out onto a large serving plate, garnish with chopped herbs and serve

Ham, pumpkin and sage Risotto

Ham Salad

Ingredients

Method

Serves 2

You will need:

  • 200g risotto rice
  • 1 pack of WELLY Cooked Ham (115g pack) cut into strips
  • 1 litre hot chicken stock
  • 200g roasted pumpkin or butternut squash
  • 20g olive oil
  • 50g unsalted butter
  • Salt and pepper to taste
  • 50g parmesan grated
  • 80g mascarpone cheese
  • 10g garlic chopped fine
  • 50g white wine
  • 50g shallots
  • 12 sage leaves cooked in oil until crispy
  • 4 sage leaves finely shredded

Serves 2

Method

  1. Add the olive oil and butter to a pan and add the chopped shallots and garlic, sauté for 3 minutes until soft but not coloured, then add the rice and coat with the oil and butter
  2. Add the wine and stir for 1 minute, then add the stock ladle by ladle ensuring the stock is absorbed before adding more, once all the stock is absorbed keep stirring
  3. Cooking time is approx. 20-22 minutes
  4. To finish, add the mascarpone and parmesan then gently fold in the ham, pumpkin and chopped sage, season to your taste with salt and black pepper. To serve, place into a serving bowl and sprinkle over the crispy sage leaves

Ham, cheese and leek topper

Ham Salad

Ingredients

Method

Enough to fill 4 jackets

You will need:

  • 1 pack of WELLY Cooked Ham (115g pack) cut into strips
  • 100g grated Lancashire cheese
  • 100g roasted sliced leeks (cooked in the oven with a little olive oil for 25 minutes until soft)
  • Pinch of coarse black pepper
  • 10g parsley chopped
  • 10g chopped chives
  • 300g soft cheese - full fat or reduced fat, it's up to you

Enough to fill 4 jackets

Method

Simply mix together and serve over jacket potatoes

Mac n' Cheese

Ham Macaroni

Ingredients

Method

Serves 2-3

You will need:

  • 200g dried macaroni cooked in salted boiling water until tender and drained well
  • 400g Roasted tomato cheese sauce (mix 250g cheese sauce with 50g roasted tomatoes. Jar is fine just drain the oil well)
  • 1 pack of WELLY Cooked Ham (115g)
  • 20g chopped chives
  • 10g English mustard powder
  • 80g diced brie
  • 100g cheddar plus an extra 50g to sprinkle over the top
  • Salt and pepper to taste
  • 50g double cream

Serves 2-3

Method

  1. Simply mix all the ingredients and check seasoning to taste
  2. Place in an ovenproof dish and sprinkle over reserved cheese
  3. Bake in a hot oven at 180°c for 25 minutes until the top is golden

Ham Muffaletta sandwich

Ham Muffaletta

Ingredients

Method

Serves 4 to 6

You will need:

  • 1 sourdough 1000g round loaf
  • 1 pack of WELLY Cooked Ham (115g pack) cut into strips
  • 8 slices of Swiss cheese
  • 30g fresh spinach leaves
  • 1 pack of mozzarella (fresh mozzarella is best but sliced is fine)
  • 4 mild chopped pickled chillies
  • 8 sliced Italian pickled borettane onions in balsamic vinegar
  • 100g roasted onions
  • 150g roasted red pepper strips – the jarred roast peppers are fine
  • 80g green pesto
  • 20g olive oil
  • 20g balsamic vinegar

Method

  1. Carefully slice the lid from the loaf and hollow out as much of the soft bread as possible leaving a bread shell, (tip - do not throw the bread away, freeze and save for stuffing!)
  2. Spread the pesto all over the inside of the loaf and lightly sprinkle with olive oil and vinegar
  3. Layer all the cheeses (break up the mozzarella into chunks if using fresh) spinach, ham, onions, pickles and peppers, lightly pressing each layer
  4. Place the lid on and cover with cling film, Press between 2 plates and place a weight on top (this helps keep the Muffaletta together when slicing)
  5. Place in the fridge for 2 hours before slicing into wedges

Ham Bubble & Squeak

Bubble and Squeak

Ingredients

Method

Serves 4

You will need:

  • 1 pack of WELLY Honey roast ham (115g)
  • 300g cooked mash potato
  • 250g cooked greens and vegetables (sprouts, kale cabbage, carrot, parsnips etc)
  • 150g sliced roasted leeks or onions
  • 50g cheddar cheese grated
  • 10g English mustard
  • Salt and pepper to taste
  • 20g unsalted butter
  • Oil for frying

Method

  1. Add the oil and butter to a deep sided frying pan and add the vegetables, mash, mustard and leeks and mix well
  2. Fry for 5 -6 minutes stirring occasionally, then add the ham and season to taste
  3. Cook for another 5 minutes for a crust to form on the base, top with cheese and place under a hot grill until golden

Chicken Quesadilla

Ham Salad

Ingredients

Method

Serves 1 to 2

You will need:

  • 2 ten inch flour tortillas
  • 1 pack WELLY wafer thin roast chicken (300g)
  • 80g roasted diced red peppers
  • 60g Monterey jack cheese or medium mature cheddar grated
  • 10g fresh coriander
  • 30g chopped jalapeños either red or green
  • 150g canned refried beans
  • Oil for frying

Method

  1. In a bowl mix the peppers, refried beans, jalapenos and coriander
  2. Spread half of the mix across one half of a tortilla, Layer over half the chicken slices and sprinkle with half the cheese and fold to create a semi-circle
  3. Repeat the process with the remaining tortilla and ingredients
  4. In a large oiled frying pan place the quesadillas and cook on a low heat to crisp the base
  5. Carefully flip over and cook on a low heat to crisp, cut into wedges and serve

Chicken Ranch Wrap

Chicken ranch wrap

Ingredients

Method

Serves 1

You will need:

  • 1 soft flour tortilla
  • 4 slices of WELLY Wafer Thin Roast Chicken (300g)
  • 30g ranch dressing
  • 40g roasted red peppers
  • 30g iceberg or cos lettuce
  • 1 tomato sliced thinly

Method

  1. Spread the ranch dressing on the base of the tortilla
  2. Place and layer the rest of ingredients in the middle of the tortilla
  3. Fold over 3 cms of the end of the tortilla and overlap each side to form a pocket