I had a bunch of leftover basil and a couple of passion fruits and I didn’t know what to do with them, so I thought about creating an infused panna cotta – which is essentially a blank canvas of a dessert (sorry panna cotta – you are literally ‘vanilla’). The result? It was super easy to create (and eat), and a fun exercise for for flavour/sauce pairings. How about cardamom and vanilla? Chocolate and chilli? Raspberry and salted caramel? Earl grey and lemon? Continue reading
My first recipe of the year from the Farmison meat box uses some diced Herdwick lamb. When you first visit the Farmison website it is evident that this is a company built on passion for animals – both quality sourcing and welfare. I particularly liked this glossary here explaining the stories behind each breed. A Herdwick lamb is a little grey sheep from Cumbria, shy of personality, introduced by Norse invaders and apparently put on weight slowly by eating only naturally foraged food, resulting in a subtle and delicate flavour. They sound positively adorable. Continue reading
I just realised that it’s my blog’s one year birthday. It was round about one year ago that I launched Meat in a Box, and changed my attitude to eating meat forever. It was also a nice coincidence that I found myself subconsciously cooking a similar dish to my very first blogged recipe – some 100 blog posts and eight meat boxes ago! Continue reading
I’ve been away for a couple of weeks on family duty, but I’m back – with an appetite! Last night I looked in my freezer to pick up where I left off with the Farmer’s Choice meat box. I took the chopped oxtail out, and made a slow cooked stew today – despite it being one of the hottest days in recent weeks and highly inappropriate for hearty fare. Continue reading
Hello everyone and sorry for the huge gap between posts. Hope you’ve all had lovely Christmases and Hanukkahs!
In the past two weeks I’ve been to the other side of the world and back, had a quadruple Christmas bonanza and topped it up with a jaunt to Paris. While I recover on a diet of salad and water, here’s the latest in my meat box adventures – the much awaited Christmas Eve venison, followed by a guest appearance from former meat box suppliers Well Hung Meat, in the form of a Christmas Day goose. Enjoy!
Christmas Eve | Blackface saddle of roe
The real statement piece of my Blackface meat box was this 1.65kg saddle of roe. At a not inexpensive £46, it was a wonderful alternative to the Christmas bird – so we decided to cook it for our Xmas eve dinner. I can only link you to this comment by my pal Mike T., who draws strangely appropriate comparisons between the saddle and sci-fi horror fest Event Horizon. With the bone in, the saddle really looks gruesome. And that colour IS the actual colour it was. A vivid magenta; the stuff of nightmares.
