Foraging for most of us started as children...
Here at Coombe Farm Organic, we love the really...
When did you last think about what was actually going on in your gut?
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.
Spring is finally here, bringing with it fresh grass, bursting buds and lots and lots of new lambs.
There are a few times of the year when the animals on Coombe Farm can’t contain their excitement, for the ewes and rams, it’s at shearing time.
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.
Delicate and dainty it most certainly is not, but if you’re looking for substance and style twinned with knockout flavour, T-bone steak is the way to go.
They’re a hard-working bunch, mums, so it’s only right we have at least one day of the year where they can be thoroughly spoiled. However, if she’s anything like our mums, the way to her heart is definitely through her stomach
Coombe Farm Organic
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