Let’s face it, no one likes turkey
By Luke Dale-Harris Christmas is a holiday of sparring traditions – festive lunch or dinner? go…
The Roast of Christmas Past
Unwrapping the long, strange history of Christmas culinary extravagance Christmas has always been about food and…
Venison Loin Steaks with Mojo Verde & Crispy New Potatoes
Recipe from Martin Hill Venison is a delicious meat that is often overlooked and should be…
Roasted Chicken in Cider and Leeks
Recipe from Amy Oboussier This is a wonderful autumn and winter recipe. It’s sweet, rich, and…
Playing 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…
Slow Cooked Venison Curry & Beetroot Raita
Recipe from Martin Hill This Wilder Diced Venison is a versatile cut with a big flavour,…
The Truth about Methane
By Luke Dale-Harris and Tim Martin The fact that the methane belched out by cattle and…
Dung Beetles and Pasture Health
By Amy Oboussier Believe it or not, dung beetles play an important role in the ecosystem…
100% Pasture Fed Beef Tacos
Recipe from Amy Oboussier This is a great summer recipe, combining all the classic Mexican flavours…
Mustard-Glazed Lamb Chops
We are delighted to feature a recipe from fellow West Countryman James Strawbridge. This recipe is…
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