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Let’s face it, no one likes turkey
By Luke Dale-Harris Christmas is a holiday of sparring traditions – festive lunch or dinner? go to church or crack on with presents and champagne? wet walk or two hours of Macauly Culkin? But one convention tends to go unchallenged – when it comes to Christmas dinner, turkey rules the roost. Yet every other day…
Read MoreThe Roast of Christmas Past
Unwrapping the long, strange history of Christmas culinary extravagance Christmas has always been about food and celebrating the abundance of the land. The dishes we select serve as conduits for love, warmth, goodwill, forgiveness, and optimism, uniting individuals around a communal table. In reality, Christmas can be a fraught time for many of us. Sibling…
Read MoreVenison Loin Steaks with Mojo Verde & Crispy New Potatoes
Recipe from Martin Hill Venison is a delicious meat that is often overlooked and should be enjoyed more frequently in kitchens across the UK. These venison loin steaks from Farm Wilder are lean, rich, and bursting with wild flavour. All the deer used by Farm Wilder come from Forestry England woodlands, where population control is…
Read MoreRoasted Chicken in Cider and Leeks
Recipe from Amy Oboussier This is a wonderful autumn and winter recipe. It’s sweet, rich, and comforting. The cider chosen for this recipe is Gray’s Cider, which has been made locally in the same way for 400 years and has a nice connection for us because it is made on Andy Gray’s ancestral farm. Cooking…
Read MorePlaying chicken with disaster: why we need to wean ourselves off intensive poultry
By Amy Oboussier Soya has become the symbol for the most gratuitous aspects of modern meat production, and for good reason. In recent decades, soy has risen to prominence as the primary protein source in pig and poultry feed, triggering growing concerns over its overproduction and its role in driving deforestation, particularly in biodiverse regions…
Read MoreSlow Cooked Venison Curry & Beetroot Raita
Recipe from Martin Hill This Wilder Diced Venison is a versatile cut with a big flavour, perfect for slow cooking. This curry has deep complex spicing and a slight sharpness from tamarind resulting in an incredibly moreish dish. Served alongside some fresh herby beetroot raita. Venison is a lean meat so home cooks sometimes worry…
Read MoreThe Truth about Methane
By Luke Dale-Harris and Tim Martin The fact that the methane belched out by cattle and sheep is a potent greenhouse gas, many times more powerful than carbon dioxide, is often cited as a reason we should cut back meat consumption to fight climate change. So far, so simple, but if you delve a little…
Read MoreDung Beetles and Pasture Health
By Amy Oboussier Believe it or not, dung beetles play an important role in the ecosystem of farms and we have a lot to thank them for: Soil health and nutrient recycling – Dung beetles aid in nutrient recycling by breaking down animal waste, accelerating decomposition, and creating channels for decomposition organisms to access dung,…
Read More100% Pasture Fed Beef Tacos
Recipe from Amy Oboussier This is a great summer recipe, combining all the classic Mexican flavours of lime, chili and coriander. It’s bright colours are really appealing. Double or triple the ingredients to feed a crowd, lay out all the component on the table and allow everyone to make their own. Don’t be fooled by…
Read MoreExtract from: For The Love of the Land II
For The Love of the Land II features a delicious range of recipes, from British meats to knockout vegetarian dishes and irresistible desserts, as well as fascinating insights into cutting-edge farming practices that put conservation and sustainability at the forefront of our food production. Jenny Jefferies is a farmer’s wife and mother of two girls…
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