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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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

 

Q&A with our turkey farmer Stuart

Stuart & James

Our free range Bronze turkeys, fully outdoor bred and reared, are from our poultry farmer Stuart Perkins on the picturesque Castlemead Farm in Radstock, Somerset. Stuart has been raising poultry since he was given twelve chickens as an unusual gift on his sixth birthday, and including a stint at agricultural college (where he met James and James), he has been building his brood ever since. We’re delighted that Stuart is raising our Christmas turkeys this year, as any of you who have tried our field&flower chicken will know the incredible quality of his Castlemead Farm birds.

Hi Stuart, how long have you been farming turkeys?

My father first started to produce turkeys when I was young. I can remember standing on a stall collecting the giblets and putting them back inside the bird, not everyone’s childhood memory! When I was around 14 I had my first flock of Christmas turkeys, just 16 of them which I hatched out in the incubator, and it’s all grown from there.

What breed of turkey do you farm?

All of our turkeys come from Kelly turkeys. We keep both white and bronze. We once had a customer to look around the farm who had to ask which ones were white and which were bronze…it’s fairly obvious! We find the bronze and white turkeys don’t like each other. After 8 weeks they have to be reared separately otherwise they will attack each other!

Have you ever had any turkeys rustled?

Not personally, although I have heard it happen. We have to be very careful around Christmas to ensure they’re secure. This often means someone sleeping on the farm to guard them.

Do they require any special treatment?

Turkeys are extremely fussy birds. They need a very warm and sterile environment as chicks but after 6/8 weeks they then need a very cool and airy environment, the complete opposite to what they need in the first few weeks.

How old are your turkeys when they are killed?

We keep our turkeys until 5 months of age (20 weeks). They are then mature birds.

What’s the best thing about your turkeys?

Has to be the taste! The birds are dry plucked and hung which gives them a fantastic succulent flavour.

Any turkey cooking tips?

I’ll have to consult my mum on that one…I would say experience is important, although the most important thing is not to over cook the bird as this will begin to dry it out.

Does your family eat one of your turkeys for Christmas?

Naturally, they get it free!
Because we let them do their own thing, our turkeys, like people, come in all shapes and sizes. We’re offering the following options:

000deliveryoptionsturkeysTake me to the Christmas Shop

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

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

Wood Pigeon with Celeriac and Apple Slaw

woodpigeon

Wild woodpigeon is a naturally dark game meat that offers a subtle gamey flavour.

Cooking time: 20 minutes

Serves 2

Ingredients 

2 Field & Flower wood pigeon breasts

1 Small celeriac

1 Stick of celery

1 Granny Smith apple

1 Pomegranate

Olive oil

Apple cider vinegar

Juice of ½ a small lemon

Salt and pepper

Preparation

Prepare a medium sized bowl of iced water and put to one side.

Remove the pigeon breasts from the fridge, to allow them to reach room temperature. Remove the skin from the celeriac using a sharp knife.  Cut into inch thick slices and then cut those into inch square batons.  Put the edge pieces to one side, so that you are only left with rectangular pieces of the same size. Using a potato peeler or mandolin, thinly slice the batons so into ribbons and place in the bowl of iced water, to prevent them from browning.

Peel the stick of celery to remove the nasty stringy bits.  Cut off the root end and lay flat the top end on a chopping board.  Using a sharp knife, slice the celery on the diagonal, very thinly. Add to the bowl of iced water.

Take your apple and place on the chopping board.  Again, using a sharp knife, remove the bottom of the apple and discard.  Slice the apple very thinly whilst rotating, avoiding the core, so that you are left with little slivers of apple; each with a bit of the bright green skin!  Add to the bowl of iced water.

Cook

Cut the pomegranate in half and place one half, cut side face down, in your palm. Over a bowl, use a wooden spoon to hit the back of the pomegranate.  The seeds will pop out quite rapidly, so be sure to wear an apron!  Place the bowl of kernels to one side.

To make the slaw dressing, take a clean jam jar; pour in a glug of the olive oil and apple cider vinegar, followed by the lemon juice.  Screw the lid on and shake until well incorporated.

Heat a dry pan (I use a cast iron skillet for lovely caramelisation) until it is very hot. Remove the skin from the pigeon breasts; rub with olive oil and

Season. Place in the pan and fry for 2-2.5 minutes on each side.  They are best when a little pink in the middle.  Remove from the pan and let rest on a board. Remove the slaw vegetables from the bowl of iced water, drain and pat dry with some kitchen paper and place into a bowl.  Lightly dress and toss together with your fingers.

You can view or print the recipe here

Our flexible ordering system

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One of the main reasons we started field&flower was to offer a flexible way to order quality and ethical meat. We understand that choosing meat is a personal thing and you place a certain amount of trust in us being your supplier.

You have a very flexible way of personalising your meat box, you simply choose each individual cut using our credit based system and place the individual cuts in your box. As you choose a cut the credits reduce down until you’ve spent your allocation (more information below). We know buying meat is a personal thing so James and I always farm, source and butcher the very best cuts. We’ve both even picked and packed every single box that’s ever left our butchery!

1. First decide whether you want a small, medium or large box, we recommend small boxes for meat bachelors, couples and small families. Medium and large boxes tend to suit those people who eat a bit more meat. You can always swap between box sizes to find the size that suits you.

2. Each box size will display the credits you have to use to complete your order; a small box is £55 which is 85 credits, you can always go over your credit allocation.

3. Each box has 4 departments to choose from;

•             Roasting joints

•             Steaks, Chops and Fillets

•             The Pantry

•             Wild Game

4. Each product has information listed about how many it feeds, how much it weighs and some information about the cut of meat.

5. You can change your box content before each delivery if you wish, look out for the reminder email about your next box. You can also change your box size and your delivery date as often as you like.

6. Keep a look out for the special offers each month and new seasonal produce.

7. We send the boxes every 4 weeks but if you wish to change your delivery frequency you just have to email James: jamesmansfield@fieldandflower.co.uk

8. There is no contract or tie-in.

9. We are a small business so please feel free to call 08456 899 007 or email info@fieldandflower.co.uk if you require any assistance.

So, now get going! Choose from our different sections, what do you fancy? Sirloin steak? Pork belly?

http://www.fieldandflower.co.uk/dept/regular-meat-boxes_d0135.htm