January Recipes

  • Let's Talk Gut Health with Daniella Edkins

    As part of our January Wellness campaign we spoke to nutritional therapist, Daniella Edkins, to find out which of our products are best for gut health.


    6 reasons why animal foods are superior for gut health

    Let’s talk about GUT HEALTH.

    We are constantly being told to take nutrient dense animal foods off our plate and replace them with unnatural meat substitutes. Animal foods are often blamed for chronic digestive problems but actually they are the solution for healing. My mission as a Nutritional Therapist is to teach you how to optimise your nutrition with traditional animal foods and why these ingredients support your gut health.


    1. Animal foods, such as beef, lamb and chicken are an incredible source of bioavailable protein which is easily recognised and utilised by the body. Aim for variety in your diet and include a mix of both muscle meats and organ meats to balance the amino acids.


    2. Animal foods, such as liver and quality dairy products are a rich source of preformed Vitamin A, which is crucial to nourish and maintain the integrity of the mucosal lining in the digestive tract.


    3. Animal foods, such as beef and eggs are a rich source of B12 which aids the breakdown and utilisation of nutrients, providing us with more energy.


    4. Animal foods, such as bone broth are rich in Glycine which supports the body in building a healthy gut wall lining and enhancing gastric acid secretion for optimal digestion.


    5. Animal foods, such as beef liver are an abundant source of Zinc which supports the gut wall lining and is critical for proper stomach acid production. Our stomach acid is key for digestion and protecting the body against pathogens.


    6. Animal foods, such as liver and seafood are a rich source of bioavailable Copper which supports a healthy nervous system, necessary for optimal digestion. Copper is also key for enzyme activation and has an antioxidant function.

    It’s an important time to support our local butchers and farmers who respect the land, the animals and are producing quality products for our families.


    You can make an appointment with Daniella directly via her website or via direct message on her Instagram.



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  • Winter Salad with Leftover Chicken, Squash and Feta by Barry Horne


    Start by peeling the squash and dicing into small cubes, place in a large baking tray and add the fennel seed, olive oil, chilli flakes and a good amount of salt and pepper. Roast in an oven at 180˚C for 20-25 minutes or until soft. Take out and leave to cool. When the squash is at room temperature, begin to assemble the salad. On a large platter add the salad leaves and parsley, give them a little dressing (I used a classic French dressing) on the plate, then add the roast squash. Scatter over the blanched broad beans, and dress again with the dressing. Add the sliced up turkey and then crumble the feta all over.

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  • Sausage Tray Bake by Barry Horne

    Sausage Tray Bake with Potatoes, Cabbage, Fennel & Red Onion
    Recipe by Barry Horne
    Serves 4
    - 8 Old English sausages (or your favourite)
    - 1/2 head of white cabbage
    - 1 bulb of fennel
    - 800g baby potatoes
    - 1 large red onion
    - 50g butter
    - 250ml chicken stock
    - 15g sage
    - 100g peas
    - salt & pepper
    Pan fry your sausages to get some colour on them, this will take around 3-4 mins, while they are in the pan, chop your cabbage into 1cm chunks, slice your red onion and half your fennel, remove the core and slice and add all these to a large roasting tray along with the potatoes, butter, ripped up sage and chicken stock.
    Season well and add the coloured sausages and bake for 40 mins or until the potatoes are tender.
    For the last 5 mins, add in the peas, mix and return to the oven.
    Serve with some crispy fried sage leaves.
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  • Thai Beef Salad by Barry Horne

    Thai Beef Salad by Barry Horne

    Ingredients: (serves 4)
    750g  onlglet steak
    2 heads of little gem lettuce
    100g bean sprouts
    ½  a cucumber
    Small bunch of coriander (leaves loosely torn)
    Small bunch of mint (leaves loosely torn)
    50g peanuts (lightly crushed)

    2 limes
    3tbsp fish sauce
    3tbsp palm sugar
    1-2 birds eye chilies – finely diced (depending on how hot you like it)

    Make the dressing by adding all ingredients into a bowl and give a good mix until the sugar has dissolved.
    Season the onglet well and sear on a medium high heat in a pan or on a BBQ for 2-3 mins either side or until internal temperature reaches 50 degrees C, take off and leave to rest for 5-10 mins.
    Meanwhile, slice the little gem leaves roughly and add to a bowl. Peel strips the cucumber with a potato peeler and add also. Put the rest of the ingredients in; bean sprouts, peanuts, coriander and mint.
    when your onglet is rested, slice into bite size pieces and add to the bowl, dress generously, toss and serve. 

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  • Bone Marrow with Caramelised Onion, Parsley & Shallot Salad with Toast

    Bone Marrow with Caramelised Onion, Parsley & Shallot Salad with Toast

    By Barry Horne

    (Serves 4 as a starter or light lunch)

    4 split marrow bones
    2 large onions
    100g butter
    Small bunch of parsley
    1 x large echalion shallot
    4 x slices of toasted sourdough to serve
    1tbsp of cider vinegar
    Salt & pepper

    Prepare the onions first ahead of time. Slice both onions, They don't have to be cut super fine as they will be cooked down. Put a saucepan on a low heat and add the sliced onions along with the butter and a good pinch of salt and give a stir. Put the lid on and leave on a low heat stirring every few minutes. Cook until very soft and slightly coloured this can take between 30-40 mins.  Preheat the oven to 200 degrees C.
    Put the bone marrow on an oven tray and season with salt and pepper. Place in the oven and roast for 8-10 mins.
    While they are roasting, finely slice your shallots and pick your parsley into whole leaves and combine in a small bowl, season with salt and pepper and add the vinegar. Toast the slices of sourdough in the oven or a toaster.
    Once everything is ready bring the dish together . Place the bone marrow on a serving plate and top with the caramelised onions. Garnish with the shallot and parsley salad and toasted sourdough on the side.
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