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!

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

Flower

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

 

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.

 

Our founder James Mansfield’s Christmas favourites…

James Mansfield's Christmas order

James’s Christmas order:

1 small Turkey

1kg Honey roast ham

1kg topside beef

Sausages in bacon

200g smoked salmon

Hot smoked trout

Somerset brie

Bath blue

 

We usually have a Beef Roast on Christmas Eve. It’s become a bit of a tradition of my Dad’s but since I’ve been running field&flower I haven’t been able to be there, so this will be enjoyed in my absence unfortunately.

We will have the smoked salmon as a bit of a starter before our Christmas meal. My dad does it, he fancies himself as a bit of a Rick Stein in the kitchen!

We normally have six at ours for Christmas lunch, so a small turkey means we get plenty of left-overs. I always think it’s nice to have a smaller turkey and then have a few other meats rather than having to just eat turkey for the next four days.

The cheese is for whoever can manage it after our Christmas lunch, but I prefer this and our honey roast ham on Boxing Day. I’m looking forward to enjoying our new chutney and pickle range from The Bay Tree too…perhaps I’ll just have to eat all day to get through everything.

 

Do you get to enjoy Christmas when you’re rushing around?

Not really, it’s our busiest time of year. We don’t like letting people down so if it means dragging family members in to help out last minute then it has to be done. My sister will testify to that! field&flower have only had two proper Christmas periods before so sometimes the amount of orders can catch us off guard. We were delivering turkeys to family and friends until 10pm last year on Christmas Eve. I enjoy eating our turkey on Christmas day knowing there are 250 people doing the same thing… I get the odd photo from friends tucking in which is nice, we’re hoping to see lots more this year as we’ll be running our first photo competition.

 

What’s your earliest Christmas memory?

Getting my stocking on Christmas morning, and my Dad falling asleep by 3pm.

 

What do you eat on Christmas morning?

My mum is the most traditional person in the world so we always have to have bucks fizz, croissants and jam!

 

What’s your favourite non-meat Christmas food?

Who wouldn’t say chocolate?

 

Who cooks the lunch in your house?

Last year dad and me, as my mum was working on Christmas Day.

 

How many are there in your house on Christmas day?

Normally 6 but every third year up to 20.

 

What time do you normally eat lunch?

Around 3pm but it can vary depending on the Queen’s Speech and the Christmas walk (via the pub).

 

Do you have any Christmas Eve traditions?

It used to be seeing friends and wrapping presents but now it’s delivering turkeys and getting to the pub in time for last orders.

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

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.