Lamb Kofte


Serves 6


800g Field & Flower lamb mince

1 white onion, finely chopped/minced

5 garlic cloves, crushed

100g pistachios, chopped

100g dried cherries, chopped

1tsp sweet paprika

½tsp ground allspice

½tsp ground cinnamon

½tsp sumac

1 bunch of fresh mint, finely chopped

1 bunch of fresh parsley, finely chopped

Olive oil, for frying

  1. In a bowl, mix all the ingredients together (minus the olive oil), making sure that the spices are well incorporated.
  2. Shape the mixture into small eggs and press each one with a fork to slightly flatten.
  3. Heat a skillet or non stick frying pan and fry each kofte until they brown and cooked through.  They could also be cooked in the oven.
  4. Serve with flatbreads, tzaziki or a yogurt and feta dip and lots of salad.

lamb kofte

Meet Molly (James Flower’s Dog)

Molly the collie is James Flowers dog, she lives in Somerset on Home farm with 120 cattle and James’ dad John.

Molly the collie is James Flowers dog, she lives in Somerset on Home farm with 120 cattle and James’ dad John.

     How old is Molly?

     Molly is 9 years old

     When did you first get her?

     I got her as a 6 week old pup from a neighbouring sheep farmer.

     Has she got a trick in her locker?

     She’s very quick and agile and likes to jump. And she’s very good at catching a ball, sticks and a frisbee.

     How does she help out on the farm?

     She doesn’t really work anymore since we decided to concentrate on the beef side of the farm and sold all of our sheep. However whenever the cows and calves are taken into the farm buildings for any special care they might need she will lie and watch them almost all day every day until they are back in the field again!

     What’s her favourite thing to do?

     Her favourite things are rounding up the neighbours chickens, keeping an eye on any calves that need hand rearing and playing with her tennis ball and Frisbee.

Our favourite recipes


At field&flower we love it when you send us your pictures. Here are some of our favourite recipes.

Next time you’re cooking up a storm in the kitchen with field&flower meat tweet us a picture, we love seeing your recipes.


Field&flower rib-eye steak with chips by Urban. You can buy Rib-eye steaks here:

Field&flower homemade lamb burgers with avocado, cheese, rocket and bacon by Mairi.

Chilli using field&flower beef mince by Frey Fitness

Roast chicken by Pip using a field&flower free range chicken.

Pork and beef meatballs made by Liz.

Field&flower fillet steak with chips and salad by Mairi.

Rib eye steak, sweet corn fritter and stuffed courgette flower by Guy.

Beef and Pork Meatballs with Roasted Tomato Sauce


Serves 4-6

For the Roasted Tomato Sauce*

1 punnet of tomatoes (preferably still on the vine)
1 red pepper
1 red onion
1/2 garlic bulb
A few sprigs of thyme
A glug of olive oil
Salt and pepper

1. Start by pre-heating your over to 150C.  Roughly chop the onion and pepper, cut the garlic bulb in half but leave the skin on (you will pop the cloves from the skin once they’ve been roasted and are deliciously sweet).

2. Add all the vegetables to the roasting tray along with the thyme, a glug of olive oil and the seasoning.  Pop into the oven and roast for around 1.5 hours.

3. Remove from the oven when the aroma of tomatoes has made its way around your kitchen and the tomatoes are lovely and wrinkled.

4. Remove the garlic from its skin, pop the contents of the roasting tray into a food processor and blend, for how long depends on how chunky or smooth you like your sauce.

*This sauce can also be used for Lasagne, Bolognese and Chilli con carne

For the Meatballs

500g Field & Flower coarse cut minced beef

500g Field & Flower minced pork

Leaves of a sprig of thyme

12 sage leaves, finely chopped

Rind of one lemon

Sea salt & freshly ground black pepper

Olive oil

1.      Remove the mince from the fridge 30mins before making the meatballs

2.      Put all ingredients into a mixing bowl.

3.      Using your hands, thoroughly combine the ingredients by squeezing them together repeatedly.

4.      Form into golf sized balls.

5.      Heat a lug of olive oil in a frying pan and fry the meatballs until golden on the outside and cooked on the inside.  Drain the fat from the pan and add the roasted tomato sauce.  Simmer until the sauce is hot.

6.       Serve with a bowl of fresh linguine.


Home farm update


The great weather continues and local farmers have been hard at work harvesting bountiful crops of barley and wheat. This means they can drill their winter crops nice and early, a fantastic thing for an arable farmer. Hay barns, including our own, are brimming with freshly cut hay and straw bales which is a lovely sight. The intermittent rain has meant that a third cut of silage was achieved on lots of farms, a rare thing! On Home Farm the cattle stocking density is very low and as James runs a very extensive system we only take one cut of hay. Only taking one cut of hay means the cattle have access to lots of summer grass that would otherwise have been made into hay for winter. Here’s James Flower with his dog Molly at the barn.

Introducing our new sauces


We’re introducing a new set of sauces which are handmade by the Bay Tree, a great local business in Somerset and we’re really excited about them. We’ve chosen these sauces as they go wonderfully well with our meat, here’s some quick recommendations.

The range includes; caramelised onion and rosemary sauce, caramelised orange sauce, cracked black pepper and mustard sauce, creamy mushroom sauce, dill & lemon sauce, morello cherry sauce, mustard and tarragon sauce, peppercorn sauce and red wine and mushroom sauce.

Our caramelised onion and rosemary sauce goes perfectly with pan-fried chicken breasts and the caramelised orange sauce is a great autumnal sauce when served with wild game such as wild mallard and pheasant.

The cracked black pepper and mustard sauce is fantastic when served with our thick cut fillet steak and then there’s our smooth and delicious creamy mushroom sauce which complements our prime pork strips, steak strips and chicken breasts.

When it comes to roasting a small or large free range chicken we recommend the dill & lemon as a side sauce. The morello cherry sauce goes perfectly with chargrilled gammon steak; morello cherries are sharper than, and not as sweet as, normal cherries.

We recommend using the mustard and tarragon sauce with pork chops or pork loin steaks. And then there’s the classic peppercorn sauce which goes perfectly with all of our grass fed beef steaks, especially rib-eye! Lastly, when using the red wine and mushroom sauce we recommend a roasted venison haunch joint or pan fried venison haunch steaks.

These new sauces are now available to add to your regular box and can be purchased individually in the farm shop area of the website: