Willow’s Teriyaki Salmon & Tomato Courgetti

A great dish to beat the midweek blues. Super quick, healthy and delicious!


Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2 people


2 field&flower salmon fillets
2 spiralised courgettes
8 cherry tomatoes
1 tsp coconut oil
Homemade Teriyaki sauce:
4 spring onions,
Grated thumb of ginger
1 tbsp rice wine vinegar
2 tbsp honey
4 tbsp soy sauce


1. Heat the coconut oil in a frying pan over a medium to high heat

2. Place your salmon fillets in the pan and fry for 2-3 minutes on each side until browned.

3. Mix together the Teriyaki ingredients, then pour into the pan with the salmon. Remove the pan from the heat once the sauce starts to bubble.

4. Toss the tomatoes in another pan and stir fry for 1 minute. Add the courgette noodles and toss for 1 minute to warm through.

5. Serve the salmon on top of the noodles and drizzle any remaining sauce over the top.


Sandra’s Cheesy Kamis Chicken & Pickle Bites


Preparation time: 30 minutes
Cooking time: 2 hours
Serves: 2 people


4 skinless chicken breasts
50g butter
2 eggs
4 mozzarella slices
4 small pickles
Kamis chicken seasoning
100g bread crumbs


1. Pound your chicken breasts to flatten.

2. Slice the breasts lengthwise into halves.

3. Place mozzarella across the length of each slice and add a pickle into the centre of the slice.

4. Roll up the chicken breasts into a croquette shape (if they don’t hold tie them up with string or use a toothpick to pin together).

5. Rub salt, pepper & Kamis spice onto your rolled up chicken

6. Crack an egg into a bowl and whisk before painting over the chicken then roll in bread crumbs.

7. Fry the chicken in butter until golden brown all over.

8. Serve them with peas and a generous dollop of mashed potatoes!


Willow’s Mozzarella Chicken & Chorizo

Now the days are getting shorter and a chill is in the air, we’re staying in to cook up cosy and warming meals. But comfort food doesn’t have to be unhealthy. This recipe is a great winter warmer that contains lots of tasty ingredients without being stodgy and it’s super quick to make, win-win!


Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2 people


2 chicken breasts
150g chorizo
1 tin of chopped tomatoes
2 mozzarella balls
5 handfuls of spinach
1bsp coconut oil
1 red onion
40g pine nuts


1. Heat your coconut oil in a large pan over a medium heat

2. Add the chorizo and fry for 1 minute then add the onion, frying for another minute.

3. Turn up the heat to high and add the chicken. Stir fry until the chicken is completely cooked through.

4. Toss in the tinned tomatoes and stir. Add the spinach a handful at a time until fully wilted.

5. Pop in small chunks of the mozzarella into small pockets in the mixture. Turn off the heat and let the mozzarella melt.

6. Serve with a sprinkling of pine nuts.

Charlotte’s Braised Beef with Trompette Mushrooms

It’s not only our fab In-House chef, Alice who loves cooking up a storm in the kitchen here at field&flower HQ! We all really enjoy our tasty FAF cuts as much as our customers and therefore have decided to share our creative ideas and secrets with you here on the field&flower blog.

So without further ado; kicking off this series we have our Customer Service Wiz, Charlotte’s first offering:


Preparation time: 30 minutes
Cooking time: 2 hours
Serves 3 people


1 pack 400g diced stewing beef
1 large red onion
100g baby button
Beef stock
1 large handful of dried trompette de la mort mushrooms
Flat leaf parsley, chopped


1. Chop the red onion and sweat in a mixture of oil and butter.

2. After 5 mins add the diced beef and brown, add a dessert spoonful of flour and stir for another 2 mins then season.

3. Add about half a pint of beef stock and stir until the sauce looks smooth then cook for 2 hours in the oven at 160c.

4. Soak the dried mushrooms in hot water. When they are soft squeeze the water out and add them to the casserole about 30 mins before the end along with the fresh mushrooms.

5. Check whilst cooking that the meat is covered with sauce, if it looks a bit dry add some water.

6. Before serving add some chopped parsley.

This is lovely served with parmesan polenta or with a gratin Dauphinois – Enjoy!


British Food Fortnight

It’s British Food Fortnight (17th September-2nd October), so it’s only fitting that we celebrate all the delicious things we sell that come from traditional, free-range British farms and are 100% traceable.

We’re a bunch of British farmers who are proud to support British farmers. It’s more important than ever to get firmly behind some of the hardest working people in the country. It’s also more important than ever to demand more transparency and honesty from your food. If it’s going on your’s and your family’s plates, ask yourself where it comes from.

In Britain, we produce some of the best grassland in the UK which in turn provides us with fantastic marbled meat loaded with Omega-3s. British farmers need your support so the next time you’re about to buy meat make sure you make an informed decision.

James Mansfield, field&flower Co-Founder

If you want to know more about the process from farm to plate, then have a little read below to find our more about each of our farmers and where your meat comes from!


James Flower – Beef farmer at Home Farm (where it all started!)james

At field&flower, we source only 100% grass-fed and grass-finished beef from local West Country farms. One is our very own Home Farm, run by John Flower along with the help of his son James, a founder of field&flower and of course not forgetting Molly the dog!

Situated within the National Nature Reserve of the Gordano Valley, Home Farm has always taken pride in using traditional agricultural methods to maintain a very high standard of animal welfare. They keep a small suckler herd of cows, which conceive and give birth naturally once a year, and once the cattle are weaned, they are free to grace in clover-rich pastures all year round.


Rob Mercer – Pig farmer at Packington Farmrob

Rob breeds Duroc crossed with Large White Boars, these pigs are renowned for having fantastic mothering qualities as well as being strong and most importantly having the best tasting pork. He ensures the pigs have a well-balanced and nutritious diet which helps to keep them happy and as healthy as possible and adds to their fantastic taste. The pigs are reared naturally without additives, growth promoters or antibiotics, using the best genetics knowledge and superior quality feed to get results.


Stuart Perkins – Chicken farmer at Castlemead Farmstuart

We work with Stuart because he only produces free-range chicken that have enjoyed a full and active life, providing the absolute best welfare practice for his birds, whilst also imposing minimal impact on the environment.

Free-range birds mean happy birds and that really does come through in the flavour and texture of their meat. Stuart never uses antibiotics, it’s a simple philosophy that the best welfare practice gives you the highest quality and best tasting meat and that’s what Castlemead is all about.


Andrew Hawkins – Lamb farmer at Cannons Leigh Farmandrew

All of Andrew’s lambs are Devon Suffolk Cross, one of the oldest and most native British breeds. They are entirely free-range and naturally-fed; enjoying fresh grass for the majority of the year, Andrew also feeds the lambs ‘forage’ food such as home-grown turnips in the winter.

The colder months can be a difficult time for baby lambs. They really dislike the miserable weather, especially the wet, and to help with the low temperatures, Andrew protects them with little biodegradable jackets to help prevent hypothermia which is the major cause of lamb mortality in the UK.

Recycle and win!


Customer picture: Reggie the cat has found his new nap spot

It’s Recycling Week 2016 and we’d love for you to get involved with us!

You might already be recycling-savvy, but we’re sure you’ve probably got a field&flower box or two sitting about at home.

We encourage our customers to recycle and help with our mission to become more environmentally sustainable and waste friendly. All of our boxes are FSC certified.

What can you recycle?

Ice Packs

Our ice packs are incredibly useful and we hear stories all the time of how our customers re-use them. Simply place them in the freezer and use them as coolers for your picnic and lunch boxes. We also like to use them as cool packs for any aches or sprains that pop up!

If you wish to get rid of them, the packs can be burst and the water used to put in your pet bowl or water your flowers with.

field&flower BoxScreen Shot 2016-08-26 at 16.01.09

Our boxes are 100% recyclable and can be placed into your household recycling bin. They also are the best gift you can give to your cat or dog (Arthur loves sitting in them!)

We have customers who use them for storage and others who save them for rainy days to give to the kids to make cardboard houses or robots with!

Plastic Liner

The plastic silver liner that comes inside your box can be put into general plastic recycling in most areas (do check with your local council if you are unsure). Other uses for the liner could be to cut stars and moons out and stick them on a child’s bedroom wall or use them for making Christmas decorations.

We’d love to see how you recycle your field&flower box! Post your photos on Twitter and Facebook with the hashtag #fafrecycle and #recycleweek the most inventive photo will win a free pack of bacon in their next delivery.


What’s in season this September?


September is here, bringing with it a fantastic array of seasonal goods.

We still might have a bit of sunshine, but autumn is well on its way. The start of the season will see the end of crops from the summer such as runner beans, green beans and courgettes. However, just because they are on their way out does not mean they are any less tasty! Our favourite recipe of the moment is our Salmon and Runner Bean Linguine.

As the temperature drops we will see changes come with new autumnal produce, including apples, parsnips and leeks.

To help you get the most out of your box this month, we’ve put together a new weekly meal plan. In this we offer 4 tasty meat options as well as some inspiration for the non-meat days. Our philosophy has always been to encourage people to eat less but better quality meat from from farms we know and trust.

Get your copy here now!

Why not try some our recipes perfect for this transition period? We have selected a few of our favourites below:


Don’t forget, we love to see your creations in the kitchen so make sure you tag @fieldandflower or use the #fieldandflower when you post on social!