Our News — Recipe

Nose to tail celebrates everything the animal gave up in order to provide us with food and the resources that went into its production. It helps reduce waste, shows respect for the animal and the farmer. It’s a more sustainable and ethical way of farming, shopping and consuming.

1. LAMB KOFTAS WITH QUINOA These lamb and quinoa koftas are super simple, plate beautifully and work as a starter or main meal. This recipe calls for grass fed and finished lamb mince but we've also made a beef and mushroom and pork and sage version, and all combinations work. The quinoa makes these less dense than a meatball which works really well with rich and flavourful lamb. Ingredients 500g grass fed and finished lamb (1 pack) 1/2 cup of tri-colour quinoa (rinsed under water)1/2 cup firmly packed parsley, chopped1/2 cup firmly packed mint, chopped1 chilli, seeds removed (or not) and finely diced3 cloves garlic crushed or grated on microplaneZest of...

Not too long ago liver was a regular on the weekly menu for families. Making your own liver pate is a delicious way to reintroduce this traditional food back into our diets as well as solving the 'what to snack on' problem when you are next standing at the fridge door trying to crack the code on a healthy and satisfying bite to eat.  In many cultures organ meats are some of the most prized parts of an animal. Across the world livers, hearts, kidneys, brains and sweetbreads are revered rather than sent to waste. They are rich in antioxidants, fat-soluble vitamins A and...