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.


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!


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


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.


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: