2015… where do we start?

As 2015 comes to a close, it calls for a time of reflection, and what a great year we’ve had here at field&flower. 2015 you were good to us! So here’s a quick round up of what we’ve been up to this year.

Awards

In June we were crowned with three new shiny Taste of the West Awards! We won two Silver for our sirloin steaks and topside roasting joint, and also a Highly Commended honour for our 2-bone rib of beef. So maybe it’s time to beef up your next box!

We’re also very proud to have been awarded runner up in this year’s Observer food Monthly Awards for the Best Independent Retailer 2015. A huge thank you to all of you that took the time to vote.

taste-of-the-west awards

 The arrival of our 2nd field&flower pup!

Arthur. The apple of our Rib-eye, the beef to our burger and the pig to our blanket. Since June we have been blessed with our second field&flower puppy, who has four small paws, loves cheerios and is considering taking up a modelling career. We are hoping that Molly, our first field&flower puppy, and Arthur will be able to meet very soon! Arthur has been overwhelmed by the loving response from our followers and is looking forward to his first traditional family Christmas in Clapham.

arthur xmas jumper cropped

The revamp of our cheese range

The revamp of our cheese range was a great success, and with the help of our very own cheese enthusiast Sophie Cooper, we have been able to offer you all a wealth of classic and unique cheeses straight from the West Country just in time for Christmas. A few of our new cheeses include the likes of Blacksticks blue, Tuxford and Tebbet Stilton and the show stopping Goddess. Unfortunately for us, the cheese had to be sampled, and with much persuasion, we so kindly obliged. You will find our cheese in three different handpicked one-off boxes, or by their lonesome in the farm shop.

Cheese picture

New boxes

We love being able to create one-off boxes as it allows for everyone to try a mixture of our products that they may not necessarily choose to put in their regular box or buy from the farm shop. This year we have added seven successful new boxes to our range…

The little cheese box £25

The big cheese box £38

The artisan cheese box £29

The little lean muscle mass box £36

The sharing steak box £68

The alternative steak box £44.65

The luxury steak box £62.50

… and will continue to keep adding to our range in the New Year!

HERD

I’m sure you have all HERD about, seen or read our new newspaper by now! HERD is the first edition of many delightful and informative bi-annual reads to come. We can’t thank our head of design, Lizzie Purchase, enough for all her hard work in producing such a great product that really represents everything we stand for as a brand. We really hope you all enjoyed reading about field&flower!


herd magazine

Branded condiments

With the launch of our new cheese range, and Christmas being a time of giving, we thought what could be more fitting than introducing an abundance of delicious field&flower condiments to jazz up your cheeseboards, food cupboards and dining tables. We have a variety of different flavours from spicy tomato and camarelised onion to wild orange marmalade, which are sure to make the perfect companion to any wedge of cheese, cold meat or simply spread on bread

 Condiments picture

 We’ve got our nets at the ready for 2016!

After the excitement of Christmas and New Year’s Eve, we all love having something to look forward to. Due to the success of expanding our Cheese Range in November, we thought what could be better than introducing a school of new fish to the field&flower family. Unfortunately our lips will remain tightly sealed until January, but all we can say is watch this space and we can’t wait to see to see what 2016 brings!

 

 

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A truly tasty free range Christmas Turkey…

With bonfire night over, we’ve already seen the shelves heaving with advent calendars, and we might have shed a tear at the John Lewis advert too. The countdown to Christmas is upon us, and it’s time to talk Turkey.

At field&flower we’re proud to be great friends with our free-range poultry farmer Stu, and we regularly visit the farm in the lead up to Christmas so we can share the journey of our Christmas turkeys with you.

Stu Perkins - Poultry Farmer

Stu Perkins – Poultry Farmer

Christmas is on Stu’s mind from February. This is when he puts in his bronze turkey order at the hatchery. His focus is on quality not quantity, thus Stu keeps his orders restricted to a small number so there is less stress on the birds. Stu chooses to farm this particular breed as they are naturally slow growing, and ultimately produce a better flavour. He rears his turkeys to full maturity, leading an active life for over 28 weeks, double the lifespan of supermarket birds.

In order to guarantee a truly free range turkey, Stu allows them to roam in endless space for their entire lives. They’re fed on a diet of homegrown cereals to ensure they thrive and grow to a healthy weight.

When the time comes to process the turkeys in early December, they are walked by Stu to the abbatoir on his farm. This creates zero food miles and prevents further stress for the birds. The turkeys are hung for two weeks which created optimum flavour and tenderness.  Then, before you know it, we carefully pack the turkeys and deliver them straight to your door ready for your Christmas dinner.

turkeyrime

You can tell, we think Stu is great. We asked Stu why he believes that a field&flower turkey is the right choice this Christmas

‘I think that when you buy a field&flower turkey, and what’s great about all the stuff they do, is that they know the farm, they know where their meat is coming from. James and James come here, they know the farm and have seen the birds that they are purchasing. True provenance and traceability. You’re not only getting a high welfare product sourced straight from the farm, you’re also getting a bird that it’s been processed in such a way that it’s at its optimum eating quality’

For these reasons we pay Stu 40 percent more than he would if he sold his flock to mass producing retailers. This then allows him to invest more in his farm and continue to specialise in breeding high-welfare birds. We feel so proud that we are able to not only offer a product of the highest quality but can also share a story behind your Christmas turkey too.

A field&flower free range Christmas Turkey

A field&flower free range Christmas Turkey

Don’t forget you can order your Christmas turkey with us now! We’re doing crowns, breasts and whole turkeys. Whether you’re feeding a few, or a big family we’ve got Christmas dinner sorted.  We deliver on Christmas eve too!

Getting creative in the kitchen with wild game

It’s the perfect time for wild game and it’s proving so popular at the moment, but for those of you who are less familiar (but perhaps a little curious), it can be difficult to know what it’s all about and what exactly you can do with it. But don’t worry, we’re here to help.

rabbit-pie-blog

So OK, we may be a little biased, but game really is a fantastic meat choice. First of all it is absolutely delicious. Our wild birds and animals are sourced from the Mells Estate owned by Lord Oxford and only eat a natural (but very varied) diet of grasses, insects and berries which results in a much more developed and intensified flavour than other animals that only eat grass.

Our game is well hung too which helps to tenderize the meat and further allow the flavours to mature their rich and extraordinary ‘gamey’ taste. The shorter the hanging time the milder the flavour, and unlike our beef, we usually hang wild game for days rather than weeks, ranging from about 2 days for rabbit up to 12 days for venison.

And finally, there are plenty of health benefits too. Thanks to the animals’ extremely active lives in the wild, they have a lot of lean muscle which contributes to a very low fat content. Typically, game contains less calories than other meats such as pork and beef whilst also being a brilliant source of protein and minerals zinc and iron.

So if you fancy trying some of our wild game, but don’t really know what to do with it, we’ve been doing a lot of experimenting in the kitchen for you recently, putting together a few of our favourite recipes. Try them and let us know what you think or maybe just take some inspiration to come up with your own dish – our wild rabbit pie (pictured) is a firm favourite with company founder James Mansfield, while James Flower prefers the more subtle flavour of our partridge breasts with bacon, apple and thyme.

Make sure you head to our homemade recipes section on our website for more wild game inspiration or get in touch info@fieldandflower.co.uk if you’ve got one you’d like to share – we’d love to try it!

Chilli Roast Rack of Lamb with Red Onions by Madeleine Shaw

Chilli_lamb500

Serves 2

A rack of lamb is a perfect crowd pleaser.

Going grass fed meat to ensure you are getting lots of omega 3′s in your diet. Good quality meat is essential for glowing skin and a happy healthy life. I have paired this meat with red onions. They provide your beautiful body with a good dose of quercetin, a bioflavonoid. It acts as an antioxidant, anti-fungal, anti-bacterial, and anti-inflammatory.

Ingredients

  • 1 Small rack of field&flower lamb
  • 1 TBSP of chilli flakes
  • 3 red onions
  • 2 TBSP of coconut oil
  • Salt and pepper

Cook

  1. Pre-heat your oven to 200ºC.
  2. Rub your lamb in a pinch of sea salt and the chilli flakes (if you can leave this to marinate in the fridge all day…do)
  3. Skin your onion, cut them up into quarters. Place the lamb and onions on a roasting tray.
  4. Melt the coconut oil and drizzle it over the red onions.
  5. Sprinkle the onions with a pinch of salt and fresh pepper.
  6. Place in the oven for 20 minutes for rare, 25-30 for medium rare and 35-40 for cooked through.

Enjoy with some yogurt! Goes really well with the lamb and also a nice green salad.

 

Rosemary Chicken Escalopes with a Pear and Pomegranate Salad (Wheat Free)

This recipe serves 4.

Ingredients

4 field&flower Free Range Chicken Breasts
2 eggs
Spelt flour
¼ cup oats
¼ cup ground almonds
¼ cup poppy & sesame seeds
3 tsp dried rosemary
Sea salt and cracked black pepper
Olive oil, for frying

Salad
2 firm pears
Seeds of 1 pomegranate
2 baby cucumbers
1 stick of celery, peeled to remove the stringy bits
Juice of 1 lemon

Cook
Sandwich 1 chicken breast between 2 pieces of cling film (about 4x the size of
the breast) and put on a chopping board. Using a rolling pin, bash the
chicken breast until it is an even 1cm thick. Do this with the remaining
chicken breasts and place to one side.
Mix together the oats, ground almonds, seeds and rosemary. Spread on a
plate and put to one side – you will use this mixture to crumb coat the chicken
breast.
Beat the eggs and pour on to a deep-sided plate, or a medium sized roasting
tray. Put beside the oat and almond mixture.
Shake some spelt flour on to a plate and place beside the eggs; the flour
should be furthest away from the frying pan, with the oat and almond mixture
the closest to it.
Prepare the salad by thinly slicing the pears, cucumbers and celery. Scatter
with the pomegranate seeds and toss in the lemon juice. Put to one side.
Heat about 1cm of oil in the frying pan, on a medium heat. Take one chicken
breast and coat with the spelt flour, by laying it on the plate, then turning it
over to coat the other side. Transfer to the egg plate and repeat the motion,
ensuring that it’s completely covered. Transfer to the oat and almond plate,
and repeat the motion again – you may need to place some of the mixture on
to the chicken breast using your hands. Put in to the pan of hot oil and fry on
either side for about two and half minutes. Repeat with the remaining breasts.

Serve with the salad and a wedge of lemon!

Pork Tenderloin with a Fig & Walnut Crust

porktenderloin

Serves 3

Ingredients

1 Field & Flower grass fed pork tenderloin

6 dried figs, chopped

10 walnuts, chopped

5 sprigs of thyme, leaves picked

1 clove of garlic, crushed

2tbsp of honey

A glug of olive oil

Salt and pepper


Method

1.      Preheat your oven and chop/pick/crush the ingredients.

2.      In a bowl, mix the remaining ingredients until well combined.  You should be left with something sticky and glistening, and that holds together well.

3.      Place your pork in a roasting tray; rub with a little olive oil and season.  Cover with tin foil and place in the oven for 15 minutes.

4.      Remove the pork from the oven and top with the fig and walnut mixture.  Return to the oven for a further 10 minutes, uncovered (keep the tin foil for later, though).

5.      Remove from the oven, cover again with the tin foil and let rest.  You should be left with pork that is just cooked, with a slight shine of pink.  If you prefer it well done, leave in the oven for a further 5 minutes.

 tenderloin2

Chilli con Carne

chilliconcarne

Serves 6

Ingredients

1kg grass fed Field & Flower beef shin, sliced thickly

Large glug of olive oil

1 1/2 heaped tsp of cumin, ground

1 1/2 heaped tsp of coriander seeds, ground

1 1/2 heaped tsp of smoked paprika

1 bay leaf

1 cinnamon stick

1 red onion, roughly chopped

2 fresh red chillies, chopped, seeds in

1 1/2 heaped tsp of chipotle paste

4 cloves of garlic, crushed

Sea salt and freshly ground pepper

1 tbsp dark brown muscavado sugar

2 400g tins of chopped tomatoes

A good splash of red wine

2 red peppers, roughly chopped

1 400g tin kidney beans

To serve

Leaves of a baby Cos lettuce

Soured cream

Chopped fresh chillies

Smoked paprika

Home made guacamole

Toasted flatbreads

Method

1.      On the stove, heat the olive oil in a heavy bottomed casserole pan.  Add the ground spices, bay leaf, cinnamon stick and onions.  Fry on a low heat until the onions have softened.

2.      Add the chopped chilies, chipotle paste and crushed garlic. Season well with the salt and pepper.  Stir well to combine.

3.      Pour in the tinned tomatoes and red wine and add the beef shin, along with the sugar.  Stir again and cover with a lid.  Simmer gently for 2-3 hours.  Keep an eye on it during this time to make sure it doesn’t burn, and stir every so often.

4.      After the 2-3 hours has passed, the meat should be lovely and tender, almost falling apart.  Encourage this by breaking it up using a couple of forks.   Check for seasoning and heat, and adjust to your liking. Add the kidney beans and peppers, stir and leave to simmer for another 30 minutes – 1 hour.

5.      Serve in the lettuce leaves, top with sour cream, a little chopped chilli and a shaking of smoked paprika.  For something a little extra, have some home made guacamole and toasted flatbreads on the side!

chilli4