Category Archives: Meat, Poultry & Fish
Boned & Rolled Belly of Pork (2kg)
Our pork belly is a classic cut delivering that melt-in-the-mouth, pull apart meat that we all crave. Cut from the underside, this joint has been boned and rolled for ease of carving. Best slow cooked, you’ll have juicy, tender meat and a generous layering of crackling. Score the fat with a sharp knife and rub in plenty of salt, olive oil and a squeeze of lemon juice just before cooking to make it extra crispy. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door.
Pork Chops, Pack of 2 (510g)
Our pork chops come with the bone in and are thick cut, helping you to get the most out of this versatile piece. Cut from the loin, the meat is tender, juicy and lean. They are best pan-fried or baked in the oven. We suggest brining the pork chops before cooking. Our favourite technique is to sear them on the stove first to create a caramelised crust, before transferring them to a hot oven for 10 minutes. Rest for at least 5 minutes before serving. Two chops per pack. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door.
Pork Escalopes (400g)
Our pork escalopes are juicy, lean and simple to cook. Cut from the loin, they have been flattened and thinned out with a mallet to ensure the most tender and thin cut for your cooking needs. Best served griddled or pan-fried, we love to make homemade schnitzels by dusting them with seasoned flour, then dunking them in egg before pressing them in some crispy panko breadcrumbs. Two escalopes per pack. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door.
Scottish Salmon Fillets, Pack of 2 (260g)
Our salmon fillets are a gorgeously bright natural colour, rich in flavour and versatile. Our best-selling fish, it appears that you love them as much as we do! We recommend baking these in the oven at 200°C for 10-12 minutes with a splash of soy sauce, fresh ginger, garlic and spring onions for an oriental twist. They are delicious served with rice and fresh seasonal veg, with the cooking juices poured over. Two fillets per pack. Our Scottish farmed salmon is sourced from tidal lochs on the Scottish coast and Isles, swimming against strong currents to yield rich, bright fillets. The farmers keep their stock density low, so the salmon have more room to grow and remain active. Their diet is much like it would be in the wild, consisting mainly of marine protein and oils.
Pork Belly Slices (454g)
Our boneless pork belly slices are deliciously moist and tender. Cut from the belly, they have a generous fat content which adds a great depth of flavour during cooking. We like to fry these before transferring them to a hot oven for 40 minutes, succulent meat and crispy edges make for a deliciously moreish dish. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door. Cooking Instructions: 1. Preheat your oven to 180°C/160°C fan/gas mark 4. 2. Put the pork strips in an oven dish and cover with foil. 3. Roast the strips for 1.5 hours – at this point the strips should be very tender. 4. Remove the strips from the oven and turn your grill on high. 5. Remove the foil and grill the strips for 2- 5 minutes each side to your preferred crispiness. 6. Rest
Smoked Haddock Fillets, Pack of 2 (260g)
Our sustainably caught smoked haddock is sweet as well as smoky and a staple of British comfort food. It works very well with creamy sauces, particularly in risottos and gratins. Whether you use it for a chowder, fishcakes, kedgeree or a fish pie, you can’t go wrong! We recommend poaching the haddock fillets in milk for 8-10 minutes, then serving alongside poached free-range eggs and sautéed spinach for a delicious, healthy breakfast. The majority of our sustainable fish is sourced from day boats based in West Country ports such as Brixham, Bridport and Newlyn. These independent fishermen use sustainable methods to land fish including rod and line, trammel nets and hand lines, ensuring quotas are kept to without damaging the seabed and environment. Sometimes we source cod and haddock from North Sea ports due to seasonality. Two fillets per pack.
Boned & Rolled Loin of Pork (2kg)
Our boneless pork loin joint is lean but topped with a generous layer of fat for that much-loved crackling. Cut from the loin, this joint has been boned and rolled for ease of carving. It comes ready scored for the perfect crackling − just make sure the fat is really dried out before rubbing in plenty of salt and olive oil before cooking. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door.
Scottish Smoked Salmon (200g)
Our responsibly farmed Scottish smoked salmon is hand-cured and smoked at Brown & Forrest, a small family-run smokery, overlooking the Somerset Levels. Their master smokers Tim & Will use hot smoked & cold smoked methods to produce the finest smoked foods. All their fish, meat and cheese is sourced from trusted local suppliers, butchers and farmers. We love it in a creamy pasta with fresh dill and lemon zest for a touch of luxury! Our Scottish farmed salmon is sourced from tidal lochs on the Scottish coast and Isles, swimming against strong currents to yield rich, bright fillets. The farmers keep their stock density low, so the salmon have more room to grow and remain active. Their diet is much like it would be in the wild, consisting mainly of marine protein and oils.
Boned & Rolled Loin of Pork (4kg)
Our boneless pork loin joint is lean but topped with a generous layer of fat for that much-loved crackling. Cut from the loin, this joint has been boned and rolled for ease of carving. It comes ready scored for the perfect crackling − just make sure the fat is really dried out before rubbing in plenty of salt and olive oil before cooking. All our pork is free-range, sourced by British independent farmers that provide the highest welfare standards. The pigs are raised in green pasture and are free to roam outside and wallow in the mud throughout their whole lives. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. This product is only available for delivery on our Easter delivery dates (Wed 27 March, Thu 28 March, Sat 30 March 2024).
Side of Scottish Smoked Salmon (1kg)
Our responsibly farmed Scottish smoked salmon is hand-cured and smoked at Brown & Forrest, a small family-run smokery, overlooking the Somerset Levels. Their master smokers Tim & Will use hot smoked & cold smoked methods to produce the finest smoked foods. All their fish, meat and cheese is sourced from trusted local suppliers, butchers and farmers. This product is pre-sliced.
Family Pack of Dry Cured Smoked Back Bacon (480g)
Our family pack of smoked back bacon comes thick cut and packed full of flavour. Traditionally dry-cured, it comes from our finest free-range pork belly. And it won’t shrink in the pan! Why don’t you see for yourself? Add it to your morning fry-up or serve in a white crusty roll with lashings of butter and brown sauce. Twelve rashers per pack. Our bacon is made with 100% British pork from free-range pigs. We are proud to source our Free Range Bacon and Gammon from Anna Longthorp in South Yorkshire. Anna is a fourth generation farmer, and has been farming free range pigs for over a decade. They thrive on her sandy, free draining land – the perfect ground for inquisitive, free range snuffling pigs to dig and wallow in.
Boneless Chicken Thighs (350g)
Our free-range chicken thighs come boneless, making them fuss-free and easy to cook. The thigh is full of dark, succulent and tender meat which is best used for grilling, casseroles or on the BBQ! One of our favourite ways to cook these is to rub the meat with olive oil, garlic, lemon juice, rosemary and black pepper. Pop them in the oven for 20 minutes with your favourite rub or marinade, and serve with a seasonal salad or roasted veggies. As this is a natural free-range product, the size of our chicken thighs can vary. This means you could receive 3 or 4 thighs per pack.
Diced Chicken Breast Fillet (400g)
Our free range chicken pieces are from the breast. They are moist and tender and a great source of lean protein. Best suited to quick cooking in a wok or frying pan, they make the perfect pie filling. Mix with some leeks, cream, bacon & parmesan for a delicious and simple supper solution.
Skin-on Chicken Breasts (360g)
Our lean, free-range chicken breasts are a great way to get creative in the kitchen. Say goodbye to dry chicken as these are anything but! A versatile cut, our chicken breasts can be cooked in many different ways. Keep it simple by butterflying and popping it on a griddle pan, or wrap it in pancetta and stuff with cheese for something a little more naughty. Two chicken breasts per pack. Cooking Instructions 1. Preheat your oven to 200°C/180°C fan/gas mark 6. Pour 1 tbsp olive oil into a small roasting tin. Add a slice of lemon and then sit the chicken on top of the lemon, skin side down. Rub the top of each chicken breast with a little olive oil and coat with a seasoning of your choice. We recommend our Shepton House Rub. 2. Roast for 20-25 minutes until the chicken is cooked through – check by making sure the juices run clear. Rest for 5 minutes before serving. Ovens, grills and hobs are all variable. For perfect results we recommend using a temperature probe and cooking to the recomm
Chicken Drumsticks (400g)
Our free-range chicken drumsticks come with the skin on for great flavour and to keep the meat moist during cooking. They are a more thrifty alternative to chicken breasts and they love a good marinade. Try a sticky glaze with honey, Chinese five-spice, garlic and ginger to get everyone excited for dinner. Keep your napkins nearby as these could get messy! Four drumsticks per pack. Cooking Instructions 1. Preheat your oven to 200°C/180°C fan/gas mark 6. 2. Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through (pierce the drumstick at its thickest part, next to the bone, and check the juices run clear). Rest for 5 minutes before serving. Marinade suggestion: For the marinade mix one tablespoon of olive oil and two tablespoons of our Shepton House Rub (amount variable according to taste). Coat the chicken and bake in the oven as suggested. Ovens, grills and hobs are all variable. For perfect results we rec
Chicken Breast Strips (340g)
Our free-range mini chicken fillets are a staple in our fridge as they are beautifully tender and so versatile. This pack is perfect for a quick and easy meal, just pop into a stir-fry or spice up with some fajitas − a great alternative to perhaps your usual beef strips. Cooking Instructions 1. Remove the breast strips from the packaging and place in a bowl. 2. Add some oil, shake in a generous amount of our Shepton House Rub and mix. 3. Cover and leave in the fridge to marinate for at least one hour. 4. Heat a little cooking oil in a frying pan over a medium heat. 5. Place the chicken strips in the pan and gently fry for 4-6 minutes, do not move the strips around in the frying pan, this way you will get a nice caramelisation on the chicken. 6. Flip the pieces and fry for a further 2-4 minutes, again not moving these in the pan. 7. Rest is best – remove from pan and leave to rest for 5 minutes before serving. Ovens, grills and hobs are all variable. For perfect results we recommend usi
Chicken Thighs (600g)
Our free-range Chicken Thighs come with the bone in and skin on, making them tender and juicy. The thigh is full of dark, succulent and tender meat which is best used in casseroles, stews and baking. For a midweek mini roast, lay the chicken thighs in a roasting tin with potatoes, garlic, lemons and herbs, and place in the oven for 40 minutes. You can even save the leftover bones to make your own chicken stock. As this is a natural free-range product, the size of our chicken thighs can vary. This means you could receive 3 or 4 thighs per pack.
Chicken Wings (1kg)
Our free-range chicken wings are finger-licking fantastic! Great on the BBQ or in the oven with a good marinade and a crispy skin, these are guaranteed not to last very long. A field&flower favourite is to bake the wings for 20 minutes, followed by frying them in a sriracha sauce. Sticky, crispy perfection! Cooking Instructions 1. Preheat your oven to 180°C/160°C fan/gas mark 4. 2. Place the wings into a large baking tray, making sure they are not overlapping. 3. Bake for 15 minutes, then remove from the oven and drain off any excess oil. We recommend adding our Shepton House Rub at this stage, adding a generous sprinkle to coat the wings (you could even do this the night before). 4. Increase the oven temperature to 200°C/180°C fan/gas mark 6. 5. Return to the wings to the oven and cook for a further 15 minutes, tossing a few times to coat in the marinade as they cook. Once cooked, the wings should be sticky and glazed with the juices running clear. Ovens, grills and hobs are all varia
Diced Chicken Leg Fillet (340g)
Our free-range diced chicken leg meat is beautifully tender and full of flavour, it also happens to be one of our most versatile cuts. It’s a fridge or freezer staple, providing ease and fuss-free tasty dinners. We recommend cooking it in curries, pies or stir fries. Or why not have a go at making your own chicken skewers and marinating the meat in lime juice, lemongrass, garlic and chilli?
Chicken, Herb & Cracked Pepper Sausages (384g)
Allergen update: please see Ingredients under Additional Info Our free range chicken, herb and cracked pepper sausages are low fat and packed with flavour. As part of our premium sausage range, they are made using our finest free range chicken. Made with herbs and cracked pepper, they are not only tasty but are also a refreshing change to pork. They are lovely grilled or added to wholewheat pasta with pesto and a dash of crème fraiche. Six sausages per pack.
