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.

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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!

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Q&A – We ask James Flower about our new steak range

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Q&A – We ask James Flower about our new steak range

These days our team is pretty busy at the butchery so it’s rare (sorry, we couldn’t help it) that we get to ask our co-founder and beef farmer James Flower, lots of questions.

We were itching to find out a little more about why he’s personally selected all 17 cuts of steak on our site and for him to share his excitement about our new sharing steaks.

So James…

What’s your favourite cut of steak?

It’s a tough call between sirloin steak and rump, but I’d have to say rump. It has great flavour.

What’s your favourite way to cook a steak?

People often ask me how to cook steak. It definitely depends on the cut. For a fillet, it has to be rare. If I’m having rump or sirloin steak, it has to be medium rare. A rib eye steak is best cooked medium so it’s marbled fat can melt and flavour the meat.

Any other cooking tips?

I like to keep it simple. I recommend you lightly oil and season the meat. Then whack on a searing hot pan and cook to your taste. We have a ‘how to cook steak guide’ on our site which is great.

Why should people buy their beef from field&flower as opposed to competitors?

All of our beef is sired by Traditional breeds such as Aberdeen Angus, Hereford and Ruby Red Devon.

These breeds are slower growing and are proven to produce beef with better flavour. We source all of our beef from grass based farms in the South West (the best part of the UK for naturally grazing cattle) including our own farm. Cattle that have had a grass and forage based diet for the majority of their lives are happier and healthier and in turn produce beef that is tastier and better for us.

Combined with great animal husbandry the combination of these factors mean we can produce a product that Supermarkets and other retailers can’t. We traditionally dry age our beef and have a full maturation period of at least 28 days. This increases the depth of flavour and tenderness whilst decreasing the water content allowing for a superb eating experience.

Why have you created an alternative steak box?

We have great butchers and deal with whole cuts of beef from nose to tail – so the alternative steak box is a great way for us to showcase some cuts that you may not have tried before and can’t get from a supermarket. We invest so much time in producing quality beef, we want people to try every steak there is to offer. We’ve got 4 new cuts in there plus great steak recipes, sauces, and how to cook steak guides on the website.

What’s your favourite steak recipe?

If I’m honest I don’t like to mess around with a steak too much – it’s too good to add anything to it. Great steak for me should be griddled and served with chunky chips and a very simple sauce.

What’s this rumour about sharing steaks?prime rib

In addition to the unsung heroes of the steak world, we wanted to offer bigger and better cuts of the good stuff. We’ve now got a Porterhouse steak (or
T bone steak) in our shop. This consists of both the fillet and the sirloin separated by a T bone right down the middle. Two steaks, in one. We also have a bone in prime rib, a sharing rump steak and a sharing sirloin steak too. They feed 2-4 people depending on the cut, or 1 person if they’re feeling really hungry. We’ve created a one off box for them all too.

Cheers James!

Get your head in the game!

As the lead up to Christmas is fast approaching and the Pimms and BBQ season is well and truly over, it’s no secret that we are all looking for ways to get a health kick before the month long December festivities begin.

Here at field&flower, we pride ourselves on ethically sourcing our wild bird and game meat from the best farms in the West Country, to ensure we’re exceeding the highest hunting standards and providing a delicious variety of game that is natural, flavorsome and lean.

Introduce game into your diet and we promise you’ll never look back. Check out our Top 5 reasons to eat game this year…

  1. LEAN Game is typically lower in calories, fat and cholesterol compared to other meats such as beef and pork, whilst still being a brilliant source of protein, minerals, zinc and iron.
  2. GOOD SOURCE OF FAT When you think Omega-3, salmon usually springs to mind. But wild game such as venison has the perfect ratio of Omega-3 to Omega-6 fatty acids, making game one of the healthiest sources of good fat on earth.
  3. NATURAL There’s nothing artificial. Wild game is free range, sustainable and a natural and organically sourced meat option.
  4. FLAVOUR The delicate hanging process of Game meat produces a more mild, unique and delicious flavour.
  5. HEALTH BENEFITS Eating game is a healthy and affordable way of attaining conjugated linoleic acid (CLA). CLA is commonly used as a supplement to enhance weight-loss and build muscle.

Along with these great health benefits, wild game is also versatile and flavoursome. Kick off your love affair with game by trying out some of the recipes we’ve added to our ‘Wild Game Recipes’ section. You’ll love the Pot Roast Pheasant!

Pot Roast Pheasant

Pot Roast Pheasant

 

Our favourite recipes

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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.

https://twitter.com/fieldandflower

 

Field&flower rib-eye steak with chips by Urban. You can buy Rib-eye steaks here: http://www.fieldandflower.co.uk/buy/rib-eye-steak_25.htm

Field&flower homemade lamb burgers with avocado, cheese, rocket and bacon by Mairi. http://www.fieldandflower.co.uk/buy/homemade-lamb-burgers_6.htm

Chilli using field&flower beef mince by Frey Fitness http://www.fieldandflower.co.uk/buy/coarse-cut-beef-mince-500g_7.htm

Roast chicken by Pip using a field&flower free range chicken.  http://www.fieldandflower.co.uk/buy/small-chicken_46.htm

Pork and beef meatballs made by Liz. http://www.fieldandflower.co.uk/buy/beef-meatballs_3.htm

Field&flower fillet steak with chips and salad by Mairi. http://www.fieldandflower.co.uk/buy/fillet-steak_5.htm

Rib eye steak, sweet corn fritter and stuffed courgette flower by Guy. http://www.fieldandflower.co.uk/buy/rib-eye-steak_25.htm

Beef and Pork Meatballs with Roasted Tomato Sauce

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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.

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Introducing our new sauces

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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:

http://www.fieldandflower.co.uk/dept/sauces-condiments_d0178.htm

Our nutrition experts

We’ve just launched our new website section ‘Nutrition’. It has all the information you need to know about eating healthily with field&flower. We have three nutrition experts who we’ve spoken to about grass-fed meat!

James Daly who is a strength & conditioning coach, personal trainer and fitness writer, is a loyal field&flower customer. Over the past 12 years he has established himself as one of the country’s most sought after personal trainers.

“I encourage and advise my clients to source quality meats, such as those sold by Field & Flower. High quality nutrient dense meats should be the staple of any healthy individuals diet. Not only is Field& Flower sourcing fresh produce it is also providing its customers with high quality grass fed meats. Grass fed meat is considerably better for your health, richer in nutrients, easier to digest and has a much better taste than standard non grass fed meats. I also believe that is very important to know where the meat that you consume is coming from and with Field & Flower I can trust in their ethos and brand 100%”

Madeleine Shaw who is a qualified nutritional health coach from the Institute of Integrative Nutrition. Maddy receives a regular meat box from field&flower;this is her take on grass fed meat.

“An animal is designed to eat grass not grain. You can clean up your diet as much as you want but if your not eating the right type of meat you will never get anywhere. I love Field and Flowers approach to their farming using traditional methods and never skimping on anything. The meat always taste unbelievable, its nothing like supermarket meat, you can really taste the difference. When I buy grass fed meat I know I am loading my body up with a high concentration of omega 3 fatty acids as well as vitamin E which fuels my body with energy and keeps my skin glowing.”

Max von Berg, who is a specialist from Conscious Food, is a great advocate for grass-fed meat

He explains that Grass-fed meat is a rich source of B-vitamins, vitamin K, magnesium, calcium and other essential trace minerals. It is also an essential source of Omega 3 and Omega 6 fats that have been proven to help those with coronary heart decease, hypertension, arthritis and those with inflammatory and autoimmune conditions. Scientific experiments have determined that if the ratio of omega 6 fats to omega 3 fats exceeds 4:1, people have more health problems. This is especially meaningful since grain-fed beef can have ratios that exceed 20:1 whereby grass-fed beef is down around 3:1. For those of you worrying about fat content I would like to re-assure you that, biologically speaking, it is impossible for a human being to gain weight by eating good-quality animal fats!”

You can read more here.