When you want to do something special that’ll deliver on flavour and texture without demanding complicated prep, lamb saddle fillet is a persuasive candidate.
Offal (a slightly unfortunate word, we can probably all agree) is an umbrella term for the meats than come from the internal organs of animals after they’re butchered.
Do you ever get a strange gut feeling and wonder what’s going on? You may be surprised to learn that it’s your “second brain” or “gut brain” keeping you in check.
As we say goodbye to winter and turn our faces up to the springtime sunshine, it’s likely that the contents of our shopping baskets are taking a seasonal turn.
Say good riddance to the hungry gap. This is the spell – running from January to April – when fresh, homegrown produce is at its lowest ebb.
One of our favourite dishes in the Coombe Farm Organic kitchen is a hefty cast iron pot
It’s possible you’ve never taken much notice of them, but well-tied butcher’s knots are tremendously useful when it comes to presenting and cooking joints.
If you were asked to guess how many species of the humble bee there were in the world, what would you say? Fifty? A hundred at a push?
Maybe it’s the sizzle of the meat over flame, the pungent fug of the smoke or the fresh air that gets your tummy rumbling, but whatever it is, outdoor cooking is particularly satisfying.
Our organic venison is reared on ancient parkland here in Somerset and the quality of the meat is exceptional
Pigs are well known as probably the smartest animals on the farm. They have tremendous character and are inquisitive and frisky, making them a real joy to work with.
Seasoning without salt? Surely a contradiction in terms, you might think...
Coombe Farm Organic
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