HERD 2018 by field&flower

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6 E U S IS 018 2 r te Win | NEWS ARM F A | E S E ID S RECIP MAS GIFT T CHRIS

SEASON'S GREETINGS Christmas 2018 Hello Thank you for supporting field&flower this year, we all really appreciate it! We hope you enjoy our fourth Christmas HERD. A question we’ve both been asked a lot this year is how the trend towards veganism is affecting us. We recently learned that we had more new visitors to our website in September than any other month since we started out in 2011. We put this down to the conscientious consumer searching for better-quality, higher-welfare meat beyond what’s available on the supermarket shelves. Veganism is certainly raising the awareness of ethical meat-eating and we embrace that conversation at field&flower. We’ve always loved visiting our farmers and producers and this year has been a great one for doing just that. We work with farmers and producers who deliver high animal welfare, something we believe is incredibly important for a secure and sustainable food chain. Recent trips include visiting Stu at Castlemead where our chickens, Christmas Bronze turkeys and geese are reared, artisan charcuterie maker Andy at Somerset Charcuterie and Patrick at Loch Duart Salmon in Sutherland, northern Scotland. We’re very proud to be working with these food producers and have featured them throughout HERD this year. (The charcuterie board - see page 15 - is amazing! We ate it all after the photoshoot!) Working with fantastic farmers and producers has helped us win some great food awards this year, including being shortlisted for the Online Butchery Business of the Year. The food Oscars saw us collect Gold Stars at The Great Taste Awards for our steaks, Taste of the West for our new slow-cooked sous vide cuts and the Champion Award for our Pork and Fennel Sausage. We also featured in the Independent’s best meat boxes feature again, which we’re really pleased about. In September we introduced an exciting new website feature. Many of you asked us for an easy way to refer friends and family to field&flower, and there is now a ‘refer a friend’ feature in your account, allowing you to earn rewards for the referrals you make. More than 1000 people have registered, so we’re delighted to see it’s being used! As always we’d like to thank our dedicated team who work tirelessly at this time of year to make Christmas run smoothly. If you need any help with anything, Willow and Charlotte are again on hand this Christmas. Finally, thank you for your support this year. Have a restful Christmas!

And the field&flower team

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JAMES FLOWER

JAMES MANSFIELD

CONTENTS HOME FARM BEEF WITH JAMES FLOWER

YOUR CHRISTMAS SHOPPING GUIDE 10 THE BEST OF BRITISH CHARCUTERIE

TOP TURKEY TIPS 16 CHARLOTTE'S LEFTOVER CHRISTMAS PIE RECIPE

FESTIVE FUN FOR THE SMALLER ONES

HOW TO ORDER 22

MEET YOUR CHRISTMAS TEAM and their favourite festive cut!

FLOWER

JAMES

WILLOW

CHARLOTTE

Gammon - I love cooking a marmalade-glazed gammon at Christmas, you just can’t beat it!

Beef Rib Roast - It has to be a rib of beef, a great alternative showstopper for the Christmas table.

Smoked Salmon – For breakfast on the morning of the 25th, with a nice Buck’s Fizz to start the day.

Goose - You can’t beat goose at Christmas, the meat is delicious and you never have too many leftovers.

DAVE

CLAIRE

HARRIET

Beef Rib Roast - Who doesn’t love beef? The juices make the most amazing gravy when combined with red wine and onions.

Turkey Breast Joint - I like to choose something different every year and this time it will be the turkey breast stuffed with pork, clementine and cranberry.

Turkey - Keeping it traditional, but it wouldn’t be Christmas for me without it!

GEORGIE

HANNAH

Pork Loin Joint - My favourite is a pork loin roasting joint (I love the crackling) as it’s an excellent addition to our traditional free-range turkey.

SANDRA

STEPHEN

Partridge Breasts - They’re easy to cook and go perfectly with orange slices that fill the house with that amazing Christmas smell!

Gammon – It tastes incredible hot or cold, making it perfect for lunch and leftovers.

HARRIET Ham Joint - The Honey-Glazed Ham is my favourite, served with pickles and coleslaw.

ABI Turkey Breast Joint - Stuffed with pork, sage and onion, the classic partnership for Christmas Day.

Lamb Shoulder - My grandma makes a cracking roast lamb with a traditional Devonshire raisin duff. Can’t beat it with garlic and rosemary spuds.

DAVID Smoked Salmon – A healthy treat for breakfast before getting stuck into a big Christmas dinner!

Pigs in Blankets – Chipolatas wrapped in streaky bacon are so simple and so delicious!

MOLLY Turkey - I love leftover turkey meat. It’s better for my teeth now that I’m a senior citizen.

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WHERE DOES YOUR MEAT COME FROM?

FARMER

FARM/ LOCATION

MILES TO ABATTOIR

AGE OF KILL

AGEING PERIOD

John Flower

Home Farm North Somerset

4.3

26 months +

28 days +

Dorset Crown Lamb

A Dorset Co-operative of West Country Assured Farmers

Av. 15

14 - 22 weeks

3-5 days

Rob Mercer

Packington Pork Staffordshire

6-8 months

3-5 days

Stuart Perkins

Castlemead Somerset

0.2

Chickens 71 days Turkeys 6 months Geese 6 months

Chickens 1-2 days Turkeys 10-14 days Geese 10-14 days

Various

1-4 days

Various

N/A

Castlemead Poultry Blackmoor Game Company

West Country and English Counties

Wiltshire Game Company

Various

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Our fishermen are mainly based at two West Country ports: Newlyn and Brixham.

DIET & NUTRITION

TASTE

COOKING TIP

MOST POPULAR CUTS

INTERESTING FACT

Grass, silage, hay, haylage, and maize.

Grass-fed beef is stronger and ‘beefier’ in flavour than non-grass-fed beef.

The forequarter of the cow is the part that has been worked the most, therefore it is tougher and requires a longer cooking time. The hind doesn’t work as hard, so it doesn’t need to be cooked as long.

Topside of beef, rolled brisket, sirloin, bavette, porterhouse, and ribeye steak.

Our beef is dry-hung on the bone at 2-3 degrees. This allows the muscles to stretch, enabling the enzymes to break down the fibres, which tenderises the beef - a technique supermarkets simply cannot match.

The yellow, grass-fed fat allows the creamy meltin-your-mouth taste.

Grass, clover, forage and home-grown turnips.

The taste changes depending on age. Traditionally, young spring lamb is more delicate than older lamb, which develops a stronger flavour with maturity.

Our bigger joints of lamb are perfectly tender, sweet and juicy when slow-roasted in the oven - great for big family celebrations!

Marinated leg-of-lamb, lamb mince, and thymeand-garlic lamb burgers.

The cold months can prove difficult for young lambs as they really dislike miserable weather. To help them cope with lower temperatures, our lamb farmer protects his flock with little biodegradable jackets, which help prevent hypothermia.

Natural, home-grown cereals, vegetables, brassicas, and roots and shrubs.

Our free-range pork lives an active outside life. The pigs slowly lay down natural intramuscular fats which produce lovely full flavours, perfect for producing crispy crackling.

For leaner cuts of the animal, such as the tenderloin and pork loin, be careful not to overcook. The shoulder and leg joints are best slowcooked.

Dry-cured back bacon, chops, tenderloin, and belly.

Pigs really struggle in hot summers and are extremely prone to sunstroke. To prevent this, Rob Mercer, our pork farmer, sprays cold water into their pens so they can make muddy baths. Thick mud acts as a suntan lotion to stop the pigs from burning.

Home-grown cereals, shrubs, insects, and grass.

Our free-range poultry is slow-grown and given plenty of space to roam. The meat is tender, tasty and extremely juicy as they live an active natural life, twice the time given to a supermarket bird.

The giblets are provided with all our birds. These are perfect for making a delicious gravy with. We have a lovely recipe on our website.

Boneless chicken thighs, whole chickens, breasts, and chicken breast strips.

Chickens originated in the jungle, so they like to perch and run free. Stu Perkins, our poultry farmer, has taken it upon himself to mimic these conditions on his farm by growing long grass and building sunshades. These practices encourage natural behaviour from the chickens, giving them a high quality of life.

A natural and varied diet of grass, cereals, insects, and berries.

The shorter the hanging time, the milder the flavour. We try to hang birds for a mild flavour and take them down before they get too gamey in taste.

Our venison haunch joint is very tender and lean perfect for a quick roast!

Venison haunch steaks, diced venison, pheasant breasts, and woodpigeon breasts.

Thanks to active lifestyles these animals enjoy in the wild, they have lots of lean muscle, which results in very low-fat content. Wild game contains fewer calories than other meats, but it’s still a great source of protein and minerals.

Sea grasses, algae, plankton, worms, insects, larvae, other fish and crustaceans.

Our best-selling salmon has a mild and delicate flavour with a gorgeously bright natural colour.

Let the fish come to room temperature before cooking to stop it from drying out and cooking unevenly.

Salmon fillets, fish pie mix and our Christmas whole hot-smoked trout.

Wild stocks of salmon are currently so low that organisations such as the Marine Conservation Society are advising against wild fishing until their numbers are stronger. We always listen to the experts, which is why we’ve decided to source our salmon from RSPCA-assured farmers at Loch Duart in the Scottish village of Scourie.

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HOME FARM BEEF with James Flower

Richmond Flower, Winford market, North Somerset

James & Claire Flower, Home Farm

ome Farm is a small, tenanted farm based in North Somerset. It was taken on by my grandfather, Richmond, during the Second World War after his farm was compulsory purchased by the government to build an air base (now Bristol Airport). Home Farm is approximately 160 acres of permanent pasture − grassland with high biodiversity and a healthy natural mix of meadow grasses, perennial rye grasses, clovers and herbs. Much of the farm falls within the Gordano Valley National Nature Reserve as designated by Natural England. The fen meadows are also a designated Site of Special Scientific Interest (SSSI) due to the huge array of fauna and flora. Wildlife on the farm includes long-eared owls, brown hares, woodcock and water shrews, and rare invertebrates such as 16 different dragonfly and 23 butterfly species. During the war my grandfather and father grew wheat and potatoes, milked, and produced beef at a time when it was essential to maximise all available production capacity. However, the ethos changed post war; the dairy was shut down and time and energy was spent on developing the beef herd. We still produce our beef in the same way − proper free-range cattle slowly grown and finished on herbrich meadow pastures in the grazing season, then hay and silage in the winter months. Allowing animals to naturally live and grow is the absolute key to

welfare and ultimately key to the quality of the beef we then butcher, pack and deliver to you.

“WORKING WITH OTHER SMALL FARMS LIKE OUR OWN IS SO IMPORTANT, IT’S THESE FARMS THAT STILL DO THINGS PROPERLY AND ARE MUCH LESS FOCUSED ON MAXIMISING PRODUCTION AND MUCH MORE FOCUSED ON THE WELFARE OF THEIR STOCK.” We keep Aberdeen Angus and Hereford cattle on the farm − two traditional British breeds renowned for their quiet temperament and ability to thrive on grass and forage. Our cattle live outside all year round, which is possible due to the very dry, sandy soil to each side of the valley. Cows calve once a year naturally, and their calves remain at their feet for 7 to 8 months until they have developed enough to move to a full grass and forage diet. The cows then have plenty of rest before the next calving season in the springtime. We separate livestock up by age and size into small but social groups and regularly move them onto fresh pasture (known as a rotational grazing system). Stocking density is very low, being the equivalent to about 1 animal per 2 acres (a full-size football pitch). Animals stay on the farm

and generally finish at around 26 to 30 months old, a full year longer than some supermarket systems where animals are pushed very hard with grains, soya and other high-energy feeds in large sheds.

more sustainable food chain, while ensuring we maintain traditions and quality instead of one large homogenised livestock industry focused on cheap, tasteless food.

We are lucky to have a small local abattoir, and transport animals to be slaughtered in pairs (travel time no more than 15 to 20 minutes). We make sure that all our farmers follow the same principles and have an abattoir near to the farm. This means we use various abattoirs across the West Country, all of which are accredited and audited and have a continual veterinarian presence.

We dry age all the beef to increase tenderness and flavour and reduce the water content, concentrating the flavours and creating a product that cooks brilliantly. Ribs of beef for the ultimate roast dinner are the perfect example. We will dry age these for up to 6 weeks before Christmas, creating a perfectly tender, succulent centrepiece with unbelievable flavour. Our butchers carefully chine, trim and prepare your joint the day before delivery, leaving you with an oven-ready joint that’s easy to carve.

field&flower are registered with the West Country Beef assurance scheme which recognises that all our cattle are born, reared and finished in the West Country on grass and forage diets. The West Country is an area ideally suited towards grazing livestock and, as such, has been granted European PGI (Protected Geographical Indication) status to help highlight and protect the unique and high-quality beef and lamb produced there (much in the same way Scottish salmon, Scotch whisky and Cornish pasties are all protected). Working with other small farms like our own is so important − it’s these farms that still do things properly. They are much less focused on maximising production and much more focused on the welfare of their stock. If we can support these farms it creates a much

James Flower | Co-founder and beef farmer. Visit our blog for the latest news and up-to-date articles by our founders: WWW.FIELDANDFLOWER.CO.UK/BLOG

and if you have any questions then you can email us at: HELLO@FIELDANDFLOWER.CO.UK

FREE-RANGE, TRADITIONALLY REARED

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FREE-RANGE BRONZE TURKEY Our turkeys were hatched earlier this year and are enjoying the beautiful Somerset countryside at Castlemead. This is great news because they will have a full and happy life... but it does mean numbers are limited, so make sure you place your order in time! And because we let them do their own thing, our turkeys, like people, tend to come in all shapes and sizes. Here is what we can offer:

FREE COOKING GUIDE & TIMER WITH EVERY TURKEY!

CROWN

SMALL

MEDIUM

3-4kg

4.5-5.4kg

5.5-6.4kg

10-12

12-14

£69.95

£83.95

LARGE

EXTRA LARGE

BREAST JOINT

6.5-7.4kg

8+kg

1kg

8-10

14-16

£94.95

FREE-RANGE GOOSE

4-5

16-18

£109.95

10-12

£24.95

£58.95

LUXURY THREE-BIRD ROAST

Our free-range goose is perfect for a traditional Christmas feast. Rich and gamey, its natural fat content ensures the meat is deliciously moist and juicy. Our geese are reared by Stuart Perkins on Castlemead Farm in Somerset. He uses traditional, free-range farming methods which ensure the highest levels of animal welfare. 4-4.9kg

4-6

£75.00

5-5.4kg

6-7

£85.00

5.5-6kg

7-8

£93.50

(Goose, chicken and guinea fowl)

Our luxury three-bird roast is a fantastic Christmas centrepiece. Free-range goose, chicken and guinea fowl make a flavoursome combination for a traditional Christmas table. Our free-range birds are raised with care using traditional methods and are free to roam and forage. 4kg

£119.95

10-12

FREE-RANGE DUCK

WHOLE WILD PARTRIDGE

Our free-range oven-ready duck is a wonderfully flavoursome addition to any Christmas table or festive dinner party. Our ducks are reared by Peter and Sue Coleman in Devon where they are free to roam the farm’s grassy fields and left to grow at a natural rate.

Our partridge is a great option for those wanting lean meat with an excellent source of protein and iron. This whole bird is enough for one person and has a mellow and delicate flavour. It’s also pretty versatile when it comes to cooking, and if you stuff it with a pork and apple mix before fast-roasting it’ll help to keep it pink and juicy.

2.5-3kg

£19.00

250g

£3.98

FREE-RANGE, SLOW-GROWN CHRISTMAS CHICKEN

WILD WOODPIGEON BREASTS

Our free-range chickens are deliciously tender and full of flavour. They’ve proven to be a real family favourite and a great option for Christmas entertaining. Giblets are included for a lovely homemade gravy.

Our wild woodpigeon breasts have a lovely rich and earthy game flavour. They are fairly small, so we recommend serving two per person. They are delicious pan-fried in butter for just a few minutes and served with roasted beetroot.

4-4.5kg

10 HERD

2.5kg

8-9

£36.95

200g

£6.48

GRASS-FED BEEF

RIB OF BEEF, BONE-IN

All of our West Country beef is sourced from extensive grass and forage-based systems. The cattle graze clover-rich pastures and this really shows in the flavour of the meat. We age our prime beef cuts for a minimum of 28 days, which leaves a minimal amount of water in the meat, helping it to develop deep rich flavours. You’ll find other popular cuts, including sirloin roasts, topsides and whole beef fillets, available online.

2-BONE RIB

3-BONE RIB

4-BONE RIB

2.5kg

4kg

6kg

£47.95

10-12

£73.95

£99.95

RIB OF BEEF, BONED AND ROLLED AS FEATURED ON THE FRONT COVER

1kg

1.5kg

2kg

£40.95

£28.95

3kg 10-12

£52.95

£77.95

CHATEAUBRIAND 750g

£45.90

HAVE YOU SEEN OUR LUXURY STEAK BOX?

Rib of beef, boned and rolled

View our curated Christmas boxes and hampers online.

CHRISTMAS TRIMMINGS

PIGS IN BLANKETS

STUFFING BALLS

STREAKY BACON

PORK & FENNEL SAUSAGES

It’s not Christmas without this festive favourite!

Oven-ready and perfect with your delicious free-range roast.

Don't forget your streaky bacon to lattice your turkey with on the big day.

Don’t miss our award-winning pork and fennel sausages this Christmas.

4-5

400g

£5.48

340g

£4.95

240g

£3.75

400g

£4.15

READY-TO-COOK GAMMON We dry-cure all our gammon and bacon. This takes time, but it’s worth it, as it creates an excellent full and concentrated flavour. 1kg

£11.98 2kg £23.96

3kg

£35.94

4kg

£47.92

PRE-COOKED HAM Cut from the hind leg, this boneless high-welfare ham joint is expertly cured using traditional methods.

WILTSHIRE ROASTED HAM

SMOKED ROASTED HAM

HONEY GLAZED ROASTED HAM HAM

1kg

£15.95

1kg

£15.95

1kg

£15.95

2kg

£31.90 2kg

£31.90

2kg

£31.90

3kg

£47.85 3kg

£47.85

4kg

£63.80 4kg

£63.80

PRE-COOKED

ALSO AVAILABLE SLICED

AND READY TO EAT

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HAPPY AS A PIG IN MUCK! This saying doesn’t come from nowhere! It’s incredibly important to everyone at field&flower that our pigs are happy pigs. For pigs to be happy they need plenty of space outdoors, with the freedom to run around or wallow in mud and be sociable with other pigs. As the seasons have begun to become more extreme, our farmers always ensure the pigs have well-bedded shelter for when it’s hot or cold − this helps to protect them and keep them happy. It might take longer and more work to produce pigs in this way, but the results are definitely worth it − for you and the pig!

“

A HAPPY PIG IS A HEALTHY PIG, AND HAPPY AND HEALTHY PIGS PRODUCE GREAT-TASTING PORK.

”

HAM PRE-COOKED AND READY TO EAT

GAMMON READY TO COOK

DO YOU KNOW YOUR HAM from your Gammon? We’ve noticed that this question can be confusing for some people as they are very similar looking cuts of meat. We have made this guide for anyone who may have questioned this before.

Pre-cooked

Ready-to-cook

HAM

GAMMON

• Our traditional hams will arrive having been cured and slow-cooked by our butchery team. • They are ready to eat and don’t need cooking. • The ham is cut from the hind leg of the pig. It is a lean joint and ideal for slicing. • You can buy our hams whole in a number of sizes ranging from 1kg to 4kg. • We also sell 500g packs of sliced ham. • You can choose from a number of different types of ham: honey glazed roasted ham, Wiltshire roasted ham, and smoked roasted ham. • Serving ideas: Serve thick slices alongside our Christmas chutney, cut into chunks and mix with tagliatelle, mushrooms and fresh cream, or finely chop and add to fresh pea soup. • Remember − if you don’t need all the ham at once you can always freeze it!

• field&flower gammon comes raw and ready for you to cook at home. • Our gammon is dry-cured by our butchers, resulting in the most deliciously sweet and tender meat. • You can choose from a 1kg, 2kg, 3kg or 4kg gammon. • We sell unsmoked gammon all year round. • At Christmas we will also be selling unsmoked gammon on the bone and smoked gammon. • We recommend poaching your gammon in a pan with onions, peppercorns and bay leaves, before transferring it to a hot oven with your sticky glaze of choice. • Glaze ideas: maple syrup, brown sugar and English mustard, treacle and orange zest or chunky marmalade.

HERE’S A FEW OF OUR AWARD-WINNING PORK CUTS - all available on our website

PORK & FENNEL SAUSAGES

HARISSA PULLED PORK

CRISPY PORK BELLY

SOMERSET CIDER CHORIZO

Don’t miss our award-winning pork and fennel sausages this Christmas.

New in 2018, this tasty chef-prepared joint recently won a Taste of the West Gold Award.

A real favourite amongst the field&flower team, our chef has prepared this to cook in just 20 mins.

Our old friend Andy has hand-prepared and aged this chorizo in his Himalayan Salt chamber.

400g

£4.15

580g

5-6

£10.98

540g

3-4

£9.98

170g

2-3

£7.12 HERD

THE BEST OF BRITISH CHARCUTERIE Andy Venn | Somerset Charcuterie

omerset Charcuterie embrace traditional Italian and Spanish methods and combine them with some of the fantastic flavours and rich food culture of the West Country. Mixing the old with the new, and continental with British, their charcuterie delivers bold, robust flavours that will excite and intrigue. They use mainly Oxford Sandy & Black, Saddleback, Tamworth and Mangalitza pigs – all locally outdoor reared. Where possible they use locally sourced ingredients, and their cider, sage, cheese, pork, duck and wild garlic all come from Somerset producers. They have 16 different types of charcuterie, including Somerset cider chorizo, red wine and Draycott blue salami, air-dried duck breast, sage, mustard and cider salami and the multi-award winning Culatello (available to order over the phone only). Somerset Charcuterie run some fantastic nose-to-tail butchery and charcuterie courses. These cover the art of butchery and curing, lunch, and a curing kit to take home. They even send you the salamis you’ve made a few weeks later! These courses are available via their website, and if you mention field&flower you’ll get 10% off your booking. WWW.FIELDANDFLOWER.CO.UK/FARM-DELI/CHARCUTERIE

“

We’ve been working with Andy and James since they started making charcuterie. We were based on the same farm and Andy was the first butcher at field&flower. In our opinion they’re making some of the finest salami and chorizo in the UK. The flavours are bold and compete with any Italian and Spanish charcuterie we’ve tasted. The awards they keep winning are well deserved.

- James Mansfield

”

PORK & CIDER CHORIZO

The ‘boozy’ one

GARLIC & BLACK PEPPER SALAMI

The ‘peppery’ one

SLICED DUCK BREAST

The ‘unusual’ one

SLICED LONZA

The ‘delicate’ one

PORK & FENNEL

The ‘herby’ one

SLICED COPPA

The ‘rich’ one

RED WINE & BLUE CHEESE SALAMI POKERS

The ‘cheesy’ one

SPICY CIDER CHORIZO POKERS WITH VINTAGE CHEDDAR

The ‘spicy’ one

PRE-SLICED AND PARTY-READY MIXED CHARCUTERIE SELECTION 250g

4-5

£18.85

TOP TURKEY TIPS 1. PLANNING We’ll have sent you a cooking guide to follow when cooking your turkey. We recommend allowing your turkey (or any Christmas bird) 60 minutes to reach room temperature before cooking. A standard oven should take up to a 9kg turkey.

2. BEFORE Don’t forget to remove your giblets from the bird and keep them refrigerated until needed for cooking. We recommend you use them to make a delicious gravy (we have a great recipe on our blog for this gravy). You’ll have time to make this while your turkey is resting.

3. DURING To baste or not to baste? At field&flower we don’t think basting is necessary, we prefer to rub the turkey in seasoned butter and place a streaky bacon lattice on top of the breast to stop the meat drying out. Our Bronze turkeys cook quicker than a conventional turkey as they are slower growing and lay down more natural intramuscular fat that cooks the bird quickly, so keep a careful watch.

4. AFTER The turkey timer will pop up when cooked! As an extra check, insert a skewer into the thickest part of the thigh. If the juices run clear it is cooked. If they don’t run clear, put it back in the oven for 15 minutes then check again. If using a meat thermometer, the thickest part of the bird should read a minimum of 65 C.

5. LATER ON Once your turkey has gone cold, pop it in the fridge within 90 minutes for it to be safe to use again. You can then strip the carcass for delicious leftover turkey meals (try our left over Christmas pie recipe on page 19), and the bones will make a wonderful turkey stock.

MEET STU, OUR BRILLIANT poultry farmer

Visit our website to shop all of our goose, turkey and chicken

WWW.FIELDANDFLOWER.CO.UK/CHRISTMAS

â&#x20AC;&#x2122;ve worked with field&flower pretty much from the start. We are a small producer and we have both had the opportunity to grow together and we have developed a fantastic working relationship. We are rewarded fairly for the poultry we produce and in return this ensures that we are able to produce our livestock to a high welfare and quality standard. We love receiving the fantastic feedback from all the lovely field&flower customers â&#x2C6;&#x2019; the team at field&flower has created a supply chain that everyone can be proud to be a part of.

Stuart Perkins

CASTLEMEAD POULTRY

Our turkey joints are also available rolled and stuffed for you, with different flavours of stuffing! Easy to pop in the oven on Christmas morning!

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5 1

2 3

4 CUTS FOR A SMALLER CHRISTMAS GATHERING the same delicious flavour, just in a smaller parcel

TURKEY BREAST This boneless turkey breast is rolled and garnished with streaky bacon for extra flavour. It is dry-plucked, hand-finished and hung in cold stores on-farm for 10 to 14 days. 1kg

4-5

£24.95

2.5kg

10-12

£58.95

Our delicious pigs in blankets are made using the finest free-range pork from our friend Rob Mercer at Packington Farm. Each chipolata is individually wrapped in premium free-range streaky bacon by our skilled butchery team. 400g

CRANBERRY SAUCE Rose Farm’s fantastic traditional cranberry sauce is the perfect accompaniment to turkey and cheeses. This classic Christmas staple goes beautifully with our free-range Bronze turkey. 200g

PIGS IN BLANKETS

4-5

£5.48

PANCETTA LARDONS Perfect for upgrading your sprouts! Our pancetta comes from our pals over at Somerset Charcuterie. It is cut from the belly of the best outdoor-reared pork in Somerset and hung from an oak frame in a drying room for around three weeks. 100g

£4.06

GOOSE FAT Visit our website to get some inspiration for Christmas recipes.

Our premium goose fat is British and free-range, and is perfect for creating crispy, golden roast potatoes with a real depth of flavour. 200g

WWW. FIELDANDFLOWER. CO.UK/RECIPES/ CHRISTMAS

£3.25

£3.05

CHRISTMAS CHEESE GIFT BOX

Cheese, glorious cheese! TAILOR YOUR CHRISTMAS CHEESE ORDER OR CHOOSE OUR CURATED BOX.

SHOP THE FULL RANGE AT: WWW.FIELDANDFLOWER.CO.UK/CHRISTMAS

Blacksticks Blue (150g) Somerset Camembert (220g) Wensleydale with cranberries (200g) Farmhouse Red Leicester (200g) Gould's Farmhouse Cheddar (250g) Capricorn goat's cheese (100g) Caramelised red onion relish (300g) Stockan's crackers (200g) Rustic olive board

£39

CHARLOTTE’S LEFTOVER CHRISTMAS PIE RECIPE We know that leftover turkey and ham sandwiches are a popular hit for a few days after Christmas, but it’s also good to mix things up a bit! This recipe uses lots of Christmas leftovers, so nothing goes to waste and you can feed the family a new and delicious meal. Read more about our partnership with FareShare and our aim to be a waste-free company on page 23.

Charlotte, our dedicated customer service manager. If you’ve ever called field&flower with a query, chances are she has helped to resolve it!

PREP: 15 MINS | COOK: 2 HOURS | SERVES: 6 INGREDIENTS 200g (approx) leftover turkey meat (some shredded, some in small pieces) 200g ham, cubed 2 leeks, trimmed & sliced 200ml single cream ½ lemon, zest only 1 garlic clove, peeled & crushed A splash of Worcestershire sauce 50ml white wine/leftover gravy 50g plain flour 50g butter 150ml milk Sea salt & freshly ground black pepper Ready-made shortcrust pastry (you can make your own if you like) 1 egg, whisked Optional: you can add any other veggies left over from Christmas, just cut them into small cubes. I love to shred sprouts into mine!

A TOP CHR ISTMAS FOOD-WA STE TIP

METHOD

turn left ov ers into a new recipe !

In a heavy-bottomed pan, melt 25g butter over a medium heat. Stir in the leeks and cook until soft. Add the garlic and fry for a couple more minutes until golden.

Make a roux by adding the rest of your butter to the pan and stirring your flour in. Cook for about 2 to 3 mins. Slowly pour in your milk and wine/ gravy, constantly stirring until you have a thick, silky consistency.

Stir in the Worcestershire sauce and lemon zest, then season to taste.

Remove the pan from the heat and stir in the cream, turkey and ham.

Leave to cool and pop in the fridge until cold. When the filling is cold, take it out of the fridge and put it to one side.

Line your pie dish with pastry and pour in the cold filling. Brush the edges of the pastry with the egg wash and top with your pastry lid. Crimp the edges of the base and the lid together to seal shut.

Glaze with egg using a soft pastry brush. You can add any letters or symbols at this point using leftover pastry (the egg will help them to stick). Poke a couple of holes in the top of the pastry to help the steam release.

Place the pie in a preheated oven and cook at 180c fan for 35 to 45 minutes until piping hot and the pastry is golden.

HERD

YOUâ&#x20AC;&#x2122;VE BEEN COOKING UP A STORM ON INSTAGRAM TAG YOUR CHRISTMAS ROASTS WITH

#fieldandflower

you may make our hall of fame next year!

CHRISTMAS ROASTS

FESTIVE TRIMMINGS

EXTRAS

NOTES

Need a little inspiration? You can find our best-sellers in the Christmas section of our website. 20 HERD

for the smaller ones CHRISTMAS WORDSEARCH

Can you find all 14 Christmas words? TURKEY CRANBERRY SAUCE ROAST BEEF SNOWFLAKE CHRISTMAS PUDDING PIGS IN BLANKETS STUFFING SPROUTS BREAD SAUCE ROAST SPUDS ROSEMARY GOOSE HOT CHOCOLATE CHEESY LEEKS

Get creative and colour in this Christmas turkey!

CHRISTMAS TURKEY QUIZ 1. What is the breed of turkey we rear? A) Bronze B) Silver C) Gold 2. How many feathers does a turkey normally have? A) 3,500 B) 7,500 C) 12,500

gobbgle obble!

3. What does Stu the turkey farmer like to keep away from his turkeys? A) Donkeys B) Foxes C) Chipmunks 4. What is a large group of turkeys is called? A) Herd B) Flock C) Gaggle 5. What are male turkeys called? A) Bulls B) Stags C) Henrys

1=A

HERD

2=A

3=B

4=B

5=B

YOUR CHRISTMAS DELIVERY is just a few clicks away

HEAD TO OUR WEBSITE

TAILOR YOUR CHRISTMAS ORDER

Log in to your account and go to the Christmas page to start your Christmas shopping. Press the red button next to ‘book your Christmas delivery today’. Remember, your Christmas order is a one-off order and separate from your subscription, so you will be charged for the order at checkout.

Start tailoring your Christmas order by choosing your favourite cuts and pick when you would like your order delivered. We are delivering on December 20th, 21st, 22nd, 23rd and 24th.

CONFIRM YOUR ORDER

DON’T FORGET THE CHRISTMAS ORDER DEADLINE IS FRIDAY DECEMBER 14TH AT 9PM!

RECYCLING OUR PACKAGING Recycling is very important to us. The box, silver liner and ice packs are all recyclable. You can either reuse the ice packs or let them melt (pour the water out, leave them to dry and then put them through your plastic recycling).

Once you are happy with your selection, click checkout and confirm your order. Once your order has been confirmed you won’t be able to make any changes to the order online. Don’t worry if you have forgotten anything, just give us a call on 0203 735 8005 and we can help!

Get in touch with any questions you may have, we will be happy to help. HELLO@FIELDANDFLOWER.CO.UK

0203 735 8005 (Monday to Saturday 9am - 6pm)

FAQs