What Is Spatchcocking? Spatchcock or butterfly is a technique used to split and then flatten a chicken (or duck, turkey or other poultry). It his often used to enable a much quicker cooking time, perfect for the barbecue. It also exposes much more skin which enables you to get lovely crispy skin on the barbecue. […]
We can’t believe it’s this time of year again, but yes we are on Christmas countdown already! The goslings have arrived and are being very well cared for by the Free Range Kids (Chris and I are helping too of course). They have a way to go yet but as all of our birds are […]
We’ve found these amazing marinades for lambs and can honestly say they are just divine! Lamb is such a sweet, but robot meat it can take the flavours so well – give them ago! MEDITERRANEAN MARINADE Combine 3 cloves crushed garlic, 1/2 cup tomato paste, 1/2 cup oil, 2 teaspoons oregano, 1/4 cup red wine […]
Lamb is just divine when simply roasted with garlic and rosemary – a classic marriage. But lamb is so versatile and pairs very well with strong flavours and marinades. As with most meats, some cuts are best slow cooked and others roasted in the traditional fashion. Which cut to choose? Leg of lamb Ideal if […]
Another fabulous dish from the BBC. We’ve tried this with our free range lamb shoulder joint, and it’s fantastic. Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze. Perfection. Prep 20 mins (plus marinading time – as much time as you can spare, […]
We’ve come across this amazing one pan roast butter chicken. It is delicious and a great alternative for Mother’s day Sunday roast. Serve it as a curry with rice and naan bread, or as a roast with your favourite Sunday lunch trimmings and of course Yorkshire puddings! Prep 30 mins | Cooking time 1 hr, […]
Your free range bronze turkey from Beech Ridge Farm will be prepared ready for the oven with giblets packed inside the bird and carefully boxed. But are you ever sure what to do with the giblets? Well, making your own stock and gravy will lift your Christmas lunch to the next level. It will be […]
We’ve found this really lovely chicken liver pate topped off with festive cranberry jelly. Perfect to make before Christmas for a season gift or for you Christmas lunch starter. The Pate can be made ahead, stored in pretty jars and topped with the festive jelly just before you give your lovely gift (or eat it […]
A true classic. Chicken livers are delicious, healthy and make the perfect autumnal quick dish. Ingredients 500g Beech Ridge Farm chicken liver 4 tbsp sunflower oil 100g butter 2 medium onions 3 tbsp marjoram 2 tsp coarsely ground black pepper 1 tomato 4-5 finely sliced bacons (for smoky taste) 1/3 glass of white wine 2 […]
We’ve find this amazing recipe from the BBC (Ainsley Harriott), it’s is simply divine with our fresh free range duck breasts. Perfect for a summer evening meal with friends, maybe even a Summer Sunday lunch. Ingredients 4 plump duck breasts, skin on (our Beech Ridge Farm Duck Breasts are just the ticket!) 1½ tbsp cracked […]
