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Home / Recipes / Meat(73 products)
Home / Recipes / Meat(73 products)
Home / Recipes / Meat / Glazed Ham(9 products)

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By Victoria McGaugh

Preparation time: 24 hrs
Cooking time: 3 hrs

Ingredients:
3kg join of ham
5 litres of water
3/4 cup sea salt
1/4 cup sugar
1 star anise
1 tbps cloves
Brown sugar
Honey
Mustard
Orange juice

1. Mix together 5 litres ofwater, 3/4 cup sea salt, 1/4 cup sugar, a star anise and a tablespoon of clovesand bring to the boil. When the mix has cooled, immerse the 3kg joint and leavein the fridge to brine, covered, for 24 hrs. Brining in spiced water drawsout the excess water, while keeping moisture in. 


2. After 24 hrs, wash offthe brine. Place the ham in a large pan, cover with water and bring to theboil. Lower the heat to a gentle simmer and cook, uncovered, for 2.25 hrs,topping up with water as necessary. Turn off the heat and leave the ham to coolin the water.

3. Heat oven to 220C/fan200C/gas 7. Remove the ham from the water and cut away the top layer of fat andskin. Mix brown sugar, honey and mustard together.  Score the fat in acriss-cross and brush half of the sugar, mustard and honey glaze overthe ham, then stud each 'diamond' with a clove.  Mix the remainingglaze with the orange juice. Roast for 30 minutes, basting it every 10minutes with the remaining glaze. Allow the ham to rest for at least 10 minsbefore carving, serve hot or cold.

4. If hot, serve withseasonal greens (we had first crop of the season asparagus) and potato gratin. If served cold, serve with potato salad and waldorf salad with bread.

Buy the ingredients for this recipe:
 


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Pork belly with rhubarb chutney

The first of our wonderful forced rhubarb has arrived straight from the ‘rhubarb triangle’ and this recipe pairs it with crispy pork belly from Bridget B's farm.

Ingredients

For the rhubarb chutney

    olive oil
    1 small onion, peeled and sliced into half moons
    1 knob fresh ginger, peeled and cut in half
    250 g rhubarb, cut into chunks and washed
    125 g light soft brown sugar
    50 ml red wine vinegar

For the pork belly

    500 g pork belly
    1 lemon, juice only

Serve with steamed purple sprouting broccoli and salad potatoes.

Method
1. For the rhubarb chutney: heat the olive oil in a heavy-based pan and sweat the onion and ginger for 3-4 minutes, or until softened but not coloured.

2. Add the remaining chutney ingredients to the pan and stew gently for about one hour, or until the mixture is thickened and has the consistency of jam. Season, to taste, with salt and freshly ground black pepper, then set aside to cool.

3. Preheat the oven to 220C/gas mark 7.

4. For the pork: season the pork belly with salt and freshly ground black pepper and place onto a rack set over a roasting tray filled with water (the water will stop the oven from filling with smoke from the dripping fat). Roast in the oven for 30 minutes, or until the skin is beginning to brown and crisp up.

5. Turn the oven down to 160C/gas mark 3 and roast the pork for 15 minutes.

6. Squeeze the lemon juice over the skin and continue to roast for a further 20 minutes (the lemon acid will help to crisp up the skin), or until the pork is cooked through and the skin is golden-brown and crisp. Remove the pork from the oven and allow to rest for 30 minutes.

 

Buy the ingredients for this recipe:

  • Picture of Belly Pork (apx 1.5kg,  £11.00 /  kg)
    £16.50
    Qty.
    Available from Fri 23 Aug

    From The Kimbers Family & Farm Shop, Linley Farm, Wincanton, Somerset.


    Gloucester Old Spot Pork


    Free Range

  • Picture of Belly Pork (apx 1kg,  £11.00 /  kg)
    £11.00
    Qty.
    Available from Fri 23 Aug

    From The Kimbers Family & Farm Shop, Linley Farm, Wincanton, Somerset.


    Gloucester Old Spot Pork


    Free Range

  • Picture of Belly Pork (apx 2.5kg,  £11.00 /  kg)
    £27.50
    Qty.
    Available from Fri 23 Aug

    From The Kimbers Family & Farm Shop, Linley Farm, Wincanton, Somerset.


    Gloucester Old Spot Pork


    Free Range

  • Picture of Belly Pork (apx 2kg,  £11.00 /  kg)
    £22.00
    Qty.
    Available from Fri 23 Aug

    From The Kimbers Family & Farm Shop, Linley Farm, Wincanton, Somerset.


    Gloucester Old Spot Pork


    Free Range

  • Picture of Belly Pork (apx 3kg,  £11.00 /  kg)
    £33.00
    Qty.
    Available from Fri 23 Aug

    From The Kimbers Family & Farm Shop, Linley Farm, Wincanton, Somerset.


    Gloucester Old Spot Pork


    Free Range

  • Picture of Brown Onions (500g)
    £0.75
    Qty.

    From Roy & Rita, Wild Fields Farm, Tolleshunt D'Arcy, Maldon, Essex.


    No Packaging, Plastic Free

  • Picture of Lemon Juice (200ml)
    £1.99
    Qty.

    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan

  • Picture of Outdoor Rhubarb (500g)
    £1.69
    Qty.

    From Roy & Rita, Wild Fields Farm, Tolleshunt D'Arcy, Maldon, Essex.



    No Packaging, Plastic Free

  • Picture of Red Wine Vinegar (350ml)
    £1.70
    Qty.

    From Aspall Hall, Debenham, Suffolk


    Organic, Vegetarian

  • Picture of Soft Brown Sugar (350g)
    £1.25
    Qty.

    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods of Norfolk


    Vegetarian

  • Picture of Thick End Belly of Pork (apx 1.5kg,  £12.75 /  kg)
    £19.13
    Qty.
    Available from Fri 23 Aug

    From The Kimbers Family & Farm Shop, Linley Farm, Wincanton, Somerset.


    Gloucester Old Spot Pork


    Free Range

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A fantastically good value and tasty cut of meat that requires long, slow cooking but is well worth the wait. This recipe uses breast on-the-bone (the bones are easily removed once cooked) and keeps things simple to let the lamb do the talking.

Serves 3

Ingredients

Lamb breast on-the-bone (600g)
Fresh rosemary (few sprigs)
Fresh thyme (few sprigs)
Garlic (half bulb)

Method

1. Preheat the oven to 150oc.

2. Season the lamb all over by rubbing in salt and pepper.

3. Place in a baking tray and throw in garlic cloves, rosemary and thyme.

4. Fold over edges so that garlic and herbs are sandwiched in the middle.

5. Drizzle over a little oil and cook for 3 hours until fat is crisp and golden.

Home / Recipes / Meat / Venison Meatballs(15 products)
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Venison Meatballs

Make your own meatballs with our lovely venison mince from Gill Wing Farm.

Ingredients:

For the meatballs

        2 free-range eggs

        125ml/4fl oz milk

        450g/1lb minced venison

        200g/7oz breadcrumbs

        75g/3oz parmesan, grated

        1 garlic clove, finely chopped

        1 tbsp vegetable oil

 

For the ragu

        1 tbsp vegetable oil

        1 onion, finely chopped

        250g carrots, finely chopped

        1 stick celery, finely chopped

        4 garlic cloves, finely chopped

        1 tin chopped tomatoes

        450ml/¾ pint red wine

        450ml/¾ pint chicken stock

        2 sprigs fresh rosemary

 

Serve with spaghetti and grated parmesan.


Method

1.       For the meatballs, beat the eggs and milk together in a bowl. Add the minced venison,breadcrumbs, parmesan and garlic and mix well.

2.       Mould the meatball mixture into balls, each the size of a golf ball.

3.       Place the meatballs onto a plate or tray and chill in the fridge for 20 minutes.

4.       Heat the oil in a frying pan over a medium heat.

5.       Remove the meatballs from the fridge and place into a hot frying pan. Fry for 8-10minutes, or until golden-brown all over.

6.       For the ragu, heat the oil in a separate frying pan. Fry the onion, carrot, celery and garlic for 5-6 minutes, or until softened.

7.       Add the tomato purée and cook for a further 7-8 minutes, until the sauce is thick and deep red in colour.

8.       Add the wine, chicken stock and rosemary and bring to boil. Reduce the heat and simmer for 45 minutes to an hour.

9.       Add themeatballs to the sauce and simmer for 5-6 minutes, until the meatballs are completely cooked through.

10.    To serve,place a generous portion of cooked spaghetti into each serving bowl. Spoon over equal amounts of the meatballs and sauce, and finish with grated parmesan.



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Serves 4

Ingredients

500 g pasta (e.g. penne or fusilli)
200 g cooking chorizo
1 handful of wild garlic
1 handful of welsh onion (or small bunch spring onions)
1 tbsp olive oil


Method

1. Boil the pasta in salted water
2. Wash and dry wild garlic leaves and welsh onion tubes
2. Chop the wild garlic and welsh onions (roughly 1 cm wide)
3. Roughly chop the chorizo and fry gently in a wok or pot for 5 minutes
4. If using spring onions add them to the chorizo for about 3 minutes
5. Add the chopped wild garlic and welsh onions and mix with chorizo (they cook almost instantly)
6. Add the pasta and olive oil, mix thoroughly and serve

Source: http://foodfun.blog.co.uk/2007/03/28/wild_garlic_aamp_chorizo_pasta~1990622/


Buy the ingredients for this recipe:
  • Picture of Extra Virgin Olive Oil (500ml)
    £6.99
    Qty.

    From Maria Koinaki of My Olive Branch, Ruislip, Middlx.

  • Picture of Hillfarm Cold Pressed Rapeseed Oil (750ml)
    £4.99
    Qty.

    From Hillfarm Oils, Hill Farm, Heveningham Halesworth, Suffolk.


    Vegetarian, Unpasteurised

  • Picture of Sesame Oil (500ml)
    £5.89
    Qty.

    From Clearspring, Acton Park Estate, London.


    This non-toasted sesame oil is a general-purpose oil that can be used for cooking and in salads.


    Organic, Vegan, Dairy free

  • Picture of Cured Spicy Chorizo Sausage (200g)
    £4.89
    Qty.
    Available from Thu 29 Aug

    From James Swift of Mitchel Troy, Monmouth.


    Semi-dried fennel sausage


    Unpasteurised

  • Picture of Spring Onions (bunched)
    £1.09
    Qty.
    Available from Thu 29 Aug

    Moss Hadley's Market Garden, Wingham, Kent.


    Pesticide free, No Packaging, Plastic Free

This is done in a slow cooker but if you don’t have one, you could transfer the casserole dish in the oven at 160 centigrade, 140 fan for about 4 hours or so.  The slow cooker is a lifesaver for me especially during the week – ten minutes prep before bed and dinner is pretty much done when I get home.  We ate this with rice and green veg, but it’s equally good as a pie filling with a nice crisp crust to it.

1 tablespoon vegetable oil
650g cubed venison
1 large onion, diced
2 large carrots, diced
6 whole unpeeled garlic cloves
500ml good brown ale
2 stalks thyme
1 tsp runny honey
2 tablespoons plain flour
30g butter
1tsp balsamic vinegar

Heat the oil in a large frying pan and brown the meat all over.  With a slotted spoon, transfer it to the slow cooker, leaving the juices in the pan.
Fry the onion, carrots and garlic cloves in the juices until the onions have softened.  Add half the brown ale to the pan, stir well and then pour this over the meat.  This step also really helps with the washing-up!

Pour the rest of the ale into the slow cooker and add the thyme and runny honey.  Season with a good pinch of salt and some freshly ground black pepper, then stir and forget about it on a low setting.

When you’re just about ready for dinner and have got your mash, rice or vegetables ready, melt the butter in the microwave or a pan.  Stir in the flour and add this mixture to the casserole, stirring briskly to avoid lumps.  Add the balsamic vinegar just before serving.

If you want to make this into a pie you’ll need 500g of shortcrust pastry, and I would let the filling go cold before you assemble your pie.  Cook it on a preheated oven sheet to help avoid a soggy bottom, oven temp 200 centigrade, 180 fan.

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My husband hates cabbage – in pretty much all its forms.  Even he ate this quite happily!  Don’t add extra salt as the gammon provides plenty.  I like to serve this with crispy baked potatoes.

4 gammon steaks, trimmed of most of their fat
1 tablespoon vegetable oil
Black pepper, about 10 grinds
2 leeks, trimmed and shredded
1 packet wild garlic, shredded
1 bag spring greens, shredded
2 carrots, peeled and diced
1 x 330ml bottle lager
1 tsp cumin seeds
20g butter
3 medium potatoes, peeled and quartered (they absorb salt, but also taste pretty good!)

1) Heat the oil in a casserole dish.  Fry the gammon steaks until lightly browned on both sides, and season with black pepper.

2) Add all the veg and stir around, then add the cumin and dot with butter. 

3) Add in the potatoes, and pour over the lager.  Put the lid on the casserole, turn the heat to low and cook for around 3 hours until the gammon is super-tender and the veg lovely and soft.  A stir from time to time won’t do it any harm! By the way, this will not mind at all hanging around for far longer, the meat will just get more melting and the vegetables’ flavours meld more perfectly.

4) Just before serving, take off the lid and let the liquid bubble and reduce a bit.

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Home / Recipes / Meat / Tomates Farcies(5 products)
Such a favourite is this in our house that I have to make a few extra just so that they can be reheated for the children the next day.  A very simple and tasty way to cook the new season’s first crop tomatoes.  This recipe serves 4 greedy people!

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10 large tomatoes
1 pack sausagemeat
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon chopped fresh thyme
1 tablespoon olive oil
Freshly grated nutmeg
Black pepper

1) Preheat your oven to 200 centigrade, 180 fan.  In a bowl, combine everything but the tomatoes using your hands – it will be sticky but not to worry!

2) Cutting around in a circular motion, take the tops off the tomatoes and scoop out all the seeds and core with a sturdy teaspoon.  Don’t chuck the bits away – you can use them in a sauce or even sieve them and drink it!

3) Get out a gratin dish big enough to hold the tomatoes snugly and drizzle the olive oil over the bottom.

4) Fill the tomato cavities with sausagemeat filling and replace the tops.  Place in the dish and bake, uncovered, for about 45 minutes until the tops are just beginning to char a little.  We eat these with plain basmati rice and perhaps some steamed broccoli or stir-fried asparagus.  Enjoy!

Created by Tiffany Nestour of Kentish Town using farm-direct ingredients.


Try something different with roast chicken - use the leg meat to fill a stack of pancakes to serve alongside.

(Recipe by Brian Turner, as recorded on BBC's Taste of Britain series)

Ingredients

•    1 whole crown jointed chicken
•    50g/1¾oz butter
•    6 torpedo onions, shredded
•    4 tomatoes, deseeded and chopped
•    Salt and freshly ground black pepper
•    2 tbsp chopped fresh parsley
•    2 tbsp sunflower oil

Equipment: 6cm/2½in metal chef's ring

For the pancakes

•    250g/9oz stoneground wholemeal flour
•    1 large free-range egg
•    400ml/14fl oz milk
•    50g/1¾oz butter, melted
•    2 tbsp chopped fresh herbs

Preparation method

1.    Preheat the oven to 160C/325F/Gas 3.
2.    Crown the chicken by removing the legs and wing tips, then cutting away two-thirds of the back. (The discarded backbone can be used for making stock.)
3.    Melt the butter in a frying pan, add the spring onions and cook gently without browning. Add the tomatoes and season with salt and pepper.
4.    Add the parsley, cook for two minutes then set aside to cool.
5.    From the neck end of the chicken crown, release the skin to form a pocket without piercing it. Put a quarter of the tomato mixture under the skin and then reshape it.
6.    Heat a clean pan, brush the chicken legs with oil, then brown them all over.
7.    Rub a tablespoon of oil over the chicken crown. Put the crown and the legs on a roasting tray and roast for 35-45 minutes, until the skin is golden-brown and the juices run clear with no sign of pink when the meat is pierced through the thickest part with a skewer. Set aside to cool.
8.    Meanwhile make the pancakes. Mix the flour, egg, milk, butter and herbs together to make a batter. Heat a little oil in a frying pan and cook the pancakes. Using a 6cm/2½in metal chef's ring, cut mini pancakes from the large ones.
9.    Remove the skin and bone from the chicken legs and shred the leg meat.
10.    Heat half the remaining tomato mix with the shredded chicken.
11.    Grease the metal rings with oil then layer up the pancakes and the chicken tomato mix, starting with a pancake, in the rings. There should be four layers of pancake and three of chicken.
12.    Reheat the pancake stack in the oven until hot through, and heat the remaining tomato mix for the sauce.
13.    Take the crown meat off the bone and divide it between four plates. Serve with a hot pancake stack and the remaining sauce alongside.

Home / Recipes / Meat / How to cook salt beef(One product)

Ingredients

1.5kg cured salt beef brisket (makes around 1.2kg cooked salt beef)
2 medium onions, peeled
2 fresh beetroot, peeled
4 cloves of garlic
a few sprigs of rosemary and thyme
tablespoon of black peppercorns

cloves (to taste)


Method

Rinse the beef under cold water then place the beef in the largest saucepan you have. Cover with cold water, add the beetroot and bring to the boil. As soon as the water is boiling reduce the heat to the lightest simmer. The water should be still, with tiny bubbles on the surface.

After 20 minutes use a strainer to remove any froth from the surface of the water then add the rest of the ingredients to the pan.

Continue to simmer gently for 2 ½ to 3 hours. Test the beef by sliding a fork into the middle of the joint. If there is little resistance, the beef is perfectly tender and ready to serve. At this point turn off the heat and, if ready to serve, place the beef on a serving board and allow to rest for ten minutes.

Be sure to carve across the grain for the tender, melt-in-the-mouth slices.

Serving suggestion

Traditional accompaniments to salt beef include dill pickles (gherkins), cornichons, sauerkraut, English mustard, boiled or mashed potatoes, cabbage and carrots. If served as a sandwich white rye and carroway bread (with no butter) or in a bagel.
           

  • Picture of Beetroot, Loose (500g)
    £1.39
    Qty.

    From Roy & Rita, Wild Fields Farm, Tolleshunt D'Arcy, Maldon, Essex.


    No Packaging, Plastic Free


A great seasonal recipe, conjured up by a restaurant called 745pm, which is close to Sutton Hoo Chicken Farm.

Serves 2.

Ingredients

- 2 Suffolk Hoo free range chicken thighs
- 500gms Desiree potatoes peeled and cut up small.
- A bunch of wild garlic leaves
- A good handful of chard leaves
- 75gms shallots
- 2 stems of rosemary
- Olive oil
- Salt
- 2 oz butter


Methods

Season chicken thighs with salt, pepper & a litle olive oil

Peel and chop the shallots and place them with the butter in a little saucepan. Just melt the butter to coat the shallots and set aside.

Chop the rosemary leaves, just cover in olive oil in another small saucepan and heat until the water in the leaves starts to boil off. Turn off the heat and leave for at least an hour to allow the rosemary oil in the leaves to infuse into the olive oil.

Place the thighs in a preheated oven (250oc). Cook for 20 minutes by which time the skins should be nicely browned and crispy.

Whilst the meat is in the oven boil the potatoes, and when cooked, mash them. Warm up the shallots and the rosemary. Add the mashed potato to the hot shallot mixture. Strain the hot oil from the rosemary leaves into the mix and fold everything gently together.

Place a little oil in a wok or a large saucepan, and stir fry the chard until the leaves are just wilted (add the wild garlic leaves half way through cooking)

You are now ready to assemble the dish.

Place a neat pile of the rosemary and shallot mash in the middle of the plate. Put some chard & garlic leaves on top and carefully place a thigh on top of that.

You may wish to serve another vegetable with this - eg some roasted cherry tomatoes.

Serves 4-6

An quick, easy and tasty way to enjoy a whole chicken. Adding the lovely blend of radicchio, kale and mustard leaves, gives the roasted lemony chicken both colour and pepperiness!


Ingredients

1 jointed Sutton Hoo Chicken (cut into eight pieces)
Mixed Spring Salad
1 lemon

From our cupboard:

2 cloves of garlic
A good pinch of mixed herbs
Olive oil
Salt and pepper



Method

Preheat the oven to 200 C/gas mark 6

Season the chicken portions with olive oil, dried mixed herbs & two crushed garlic closes and put into a roasting tin. Cut the lemon in half, squeeze the juice over the chicken, and put the empty shells into the roasting dish.

Roast for 40 minutes, and then remove from the oven. then tear up the mixed spring salad leaves and tuck them in under the chicken portions, so they are sitting in the sauce. Return to the oven for a further 6-8 minutes.

Remove from the oven, and service with either steamed rice or cous cous.