Grass Fed Lamb Korma Curry with Sweet Currants

This is a lovely flavoured mild curry that can be made with stewing chops, diced lamb or diced beef; I’ve used forequarter chops here.  The sweetness of the currants, the distinctive yet subtle flavour of the curry leaves and the fresh coriander atop make it an easy family favourite here.

Ingredients

  • 1 tablespoon olive oil or tallow
  • 4 grass fed lamb forequarter chops
  • 2 brown onions, cut in half then thickly sliced
  • 20 curry leaves
  • 1/4 cup korma paste
  • 2 cups vegetable stock
  • 2 tablespoons currants
  • Fresh coriander leaves – chopped

Method
Heat the oil or tallow in a large saucepan over a medium high heat. Add the onions and curry leaves and cook until softened.  Push to the side and add the lamb chops and brown on both sides.

Add the curry paste and stir for 1 minute until fragrant.  Add the vegetable stock, bring to the boil and then turn down to a simmer, apply lid and simmer for 1.5 hours.

Add the currants and stir with 10 minutes to go.

Serve on a bed of jasmine rice, topped with coriander leaves and steamed greens on the side.  Enjoy!

If you’d like some nourishing healthy grass fed lamb to enjoy in this Korma Curry, you can find it in one of our Half Lamb and Whole Lamb Hampers.

Finally I have corned my own beef silverside!  I’ve had the intention for a long time and I had an idea that the process would be more complex than it actually is.  I can tell you it is really very easy and well worth doing.  We ate it hot for dinner and then cold for lunch the next day, sliced on fresh sourdough bread with Dijon mustard, grated beetroot and rocket from the garden.  So simple, so good!

Silverside is probably the leanest cut of all beef cuts – coming from the hind leg/lower rump area of the animal that does a lot of physical work.

As you would know if you’ve bought one of our grass fed beef hampers that contains a silverside roast, we don’t use the standard preparation for corned silversides, which involves injecting a solution that includes nitrate preservatives into the beef, but we rather leave the cut in its natural state.  We don’t want the preservatives and we know you don’t either – it’s one of the reasons you come to us – for clean, healthy beef.  It is the nitrates that make a store bought silverside pink, so you’ll notice from the image above that the cooked meat is brown – just as it’s meant to be!

 

Ingredients – for the brine

  • 1 x grass fed beef silverside roast
  • ½ cup salt
  • ¼ cup sugar
  • 3 garlic cloves, crushed
  • 2 tablespoons whole mustard seeds
  • 1 tablespoon whole allspice berries
  • 2 teaspoons whole coriander seeds
  • ½ teaspoon red chilli flakes
  • 1 teaspoon ground ginger
  • 2 bay leaves, crumbled
  • 2 cinnamon sticks – broken in half
  • 6 whole cloves
  • 1 tablespoon cracked black pepper

 

Ingredients – for cooking

  • 2 brown onions – quartered
  • 2 carrots – peeled and cut into segments

 

Brining Method

Take a deep ceramic dish or baking dish that the silverside will fit in snuggly. Place the salt and sugar into the dish.  Add 2 cups of boiling water and stir until dissolved.  Add 4 cups ice cold water along with the garlic, mustard seeds, allspice berries, coriander seeds, chilli flakes, ground ginger, bay leaves, cinnamon sticks, cloves and black pepper.  Add some ice cubes to completely cool the brine if necessary.

Take the silverside and deeply pierce the beef all over; this will allow the brine to fully permeate through the cut.  Place in the dish with the brine and spices.  Top the water up if necessary to fully cover the silverside by a few centimetres. Cover and place in the fridge for 4-5 days. That’s four to five days, not forty five days like I thought Derek said!

 

Cooking Method

Remove the silverside from the brine, rinse briefly in water and place in a cooking pot.  Strain the brine – discarding the liquid and reserving the spices, which are then placed in the cooking pot with the silverside.  Fill the pot with cold water so that the silverside is completely covered. Bring to a boil and then turn down to a simmer and cook for 2 ½ hours. Add the brown onion and carrots to the pot and continue to cook for ½ to 1 hour.

Remove from the liquid, stand for a few minutes, slice and serve with a white sauce, mash and steamed vegetables, or store and cut thinly when cold for sandwiches or with salad for lunch. It will be so tender to slice.

Reserve the cooking liquid for storing.

 

To Store

To store any remaining silverside in the fridge, place in a container and pour over the cooking liquid. This will ensure it keeps moist until you have finished it.

 

We can’t believe we haven’t been eating silverside like this for all these years, what a delight! If corned silverside isn’t your favourite though, we also love this rendang recipe for the silverside cut.

Silverside roasts are in many of our grass fed beef hampers, including the Nourish Hamper, Double Nourish Hamper, Wholesome Hamper, Family Hamper and of course our Large Orders which are half of a cow (actually, it is always a steer or a heifer, but you know what we’re talking about).

You can see all of these hampers here.

Happy brining, Kirrily  x

Gozleme is a turkish flatbread pocket filled with any combination of lamb or beef mince, fresh herbs, cheeses and spinach – cooked in a pan until browned and warmed inside. It was introduced to me as a food when we had lunch with friends after blackberry picking last Summer. Squeeze lemon over before eating for that extra taste balancer.  They’re a great eat-with-your-fingers meal and after blackberry picking the squeezed lemon meant we ended up with pink marked Gozleme as the blackberry stain was lifted from our fingers by the lemon juice!  They were still wonderfully delicious.  The ones pictured above I made with lamb.  Give them a try – great for weekend lunches but also as a casual dinner.

Dough

  • 2 cups Greek yoghurt
  • 1 tablespoon olive oil
  • 4 cups flour
  • 1 teaspoon salt

Lamb or Beef Filling

  • 1 tablespoon olive oil
  • 1 packet Conscious Farmer Lamb or Beef Mince – around 700g
  • 3 cloves garlic
  • 2 teaspoons cumin
  • ½ teaspoon paprika
  • 2 tablespoons tomato paste
  • ½ cup chopped flat leaf parsley
  • sea salt

Spinach and Cheese Filling

  • 1 small brown onion, chopped finely
  • 1 cup grated mozzarella
  • 175g feta cheese, crumbled
  • 250g spinach, finely shredded
  • ½ cup fresh chopped mint & oregano (or any combination of mint, oregano and basil)
  • ½ teaspoon allspice

 

Place the yoghurt and olive oil in a bowl and stir to combine.  Add the flour and salt and stir until it becomes too difficult, then bring the dough together with your hands.  Knead with your hands for 5-10 minutes or until the dough becomes smooth.  Return to the bowl and cover with a damp tea towel. Place to the side.

For the meat filling, heat olive oil in a pan on medium heat, add the garlic and spices and cook until fragrant.  Add the mince to the pan and increase the heat to medium/high.  Cook until the mince has browned. Add the tomato paste and cook for a couple of minutes. Stir through the salt and the freshly chopped parsley. Set aside.

To prepare the Spinach and Cheese Filling, combine all of the ingredients in a bowl.

To assemble the Gozleme, take the dough and divide into six.  Take one portion and manipulate into a rough rectangle shape.  Continue to enlarge by rolling into a 20cm by 30cm rectangle.  Repeat with the other 5 dough balls. Place one sixth of the cheese and spinach mixture onto one half of a rolled out rectangle with 1cm left uncovered around the edge.  Top with one sixth of the meat mixture. Fold the dough over and seal the dough around the edges by pressing with a fork.  Repeat with the other dough rectangles. Alternatively, you may choose to roll out smaller circles of dough, making half moon pockets.

Heat a large pan to low heat.  Brush one side of a gozleme with olive oil and place in the warmed pan oil side down.  Cook until browned. Brush the topside with oil and turn to cook the other side until browned and heated through.

Remove and cut into squares. Serve with lemon wedges on the side, to squeeze over as eating. Great for weekend lunches.

If you’d like to try your hand at Gozleme, you can find mince in all of our beef and lamb hampers and you can add a 1 litre tin of extra virgin olive oil to your order! Of course, all of our beef and lamb is 100% grass fed & chemical free, for your most nourishing meals.

Enjoy, Kirrily

I use grass fed tallow a lot in my cooking. I choose it because it is a saturated fat, has a high smoke point and has great health properties (and, of course, I have plenty at hand!) What is Tallow you ask?  Tallow is the rendered suet fat from cattle or sheep. It creates super crispy hashbrowns and roast vegetables that are delicious.

What is suet and what is rendering?

Suet is the firm fat from around the kidney area of cattle (or sheep kidney fat is also classified as suet).  To ensure the health properties that come with tallow, choose suet from grass fed animals, as the feed type alters the fat makeup.

Rendering fat is the process of melting it and then straining it to remove any impurities. The resulting cooled tallow is then stable and can be conveniently stored in the cupboard at room temperature – when done so in a sterile airtight container.

Suet has a high smoke point, which makes it a healthy option for frying as it won’t denature unless cooked at quite high heats. We supply it in bags of approximately 2kg with the suet having been put through the mincer, which makes it easier to package and quicker to melt for you.

I render my suet in my slow cooker, but it could also be done on a very low heat on the stove top or in the oven. Just ensure a gentle heat – don’t boil it.

Place the suet into the slow cooker on a low heat and leave it until it has all melted. You will have pure, clear melted golden fat, with crunchy or solid bits on the bottom of the pot and some floating on the top.

Sterilize some jars while the suet is melting.  To do this, place clean glass jars in a cold oven and bring the temperature to around 120oC – leave for 20 minutes.  I place my lids in a saucepan of water and boil the water for around 10 minutes (as some lids have a film on them that will melt if placed in the oven).

Once the suet has all melted, remove any impurities with a slotted spoon and discard (or give to your dog).  These are connective tissues, blood vessels etc. Pour or spoon the remaining clear liquid through a cheesecloth lined sieve into the jars (please be careful!). Place the lids on while the liquid is hot. If you’ve ever made jam, chutney etc, you will know that as the jar contents cool, the lid on the jar will be sucked down, creating a seal and helping to maintain the freshness of the contents.

As the tallow begins to cool it will also solidify and change from a golden yellow colour to a lovely creamy white.

The tallow can be stored in the cupboard for months. Once opened, store it in the fridge.  Note that it can be quite firm after being in the fridge, so if you can choose a squat jar with a wider opening as it is easier to get the suet safely out of. (I did drive a butter knife through the side of a jar trying to get some out a while back! I find a spoon safest now. Choose jars with thicker glass sides if you have them.

 

Cooking with Tallow

I use tallow wherever I can and it makes sense flavour wise – so browning meat for casseroles, frying eggs, making hash browns for breakfast (grated potato cooked in tallow) – super crispy!

I roast vegetables in tallow in the oven. I put a few big chunks in the pan and place in the warm oven to melt it, then take the pan out and toss vegetables in it and roast at 200oC. (Sweet potato, beetroot, onion, leek, potato, parsnip, swede, carrot). Generous cracks of pepper and a good sprinkle of sea salt, along with some stripped rosemary and thyme leaves. This makes lovely crispy roast vegetables.

If you have an old pudding recipe of your grandmothers, it may call for tallow or suet in the recipe. The reason it is requested in pudding recipes is that it has a higher melting point than butter or vegetable oils, so when grated and placed in a pudding mixture, the mixture around the suet will begin to cook or set before the tallow melts and loses form. The tallow will then eventually melt and cook into the ingredients around and will leave a small air pocket in its place, leaving a light, airy and spongy pudding (according to savouringthepast.net who had a great blog on tallow).  Another reason for using tallow in your Grannie’s pudding, was also, obviously that they had it readily available.

If there’s one negative of suet making – it’s the pot cleanup! It requires lots of suds and very hot water, with this tipped out in the back yard, as you likely don’t want excess fat down the sink.  You may find at the end of the cleanup process however, that the skin on your hands feel wonderfully nourished from the tallow on them.  If you liked the feel, you could try making this tallow balm, as a treatment for dry, or cracked hands.

Take 1 cup melted tallow, ¼ cup olive oil and 48 drops lavender oil (or try sandalwood or tea tree) and place into sterilized jars.  I also added 3 vitamin E capsules that I had, as it’s good for skin healing. ie. capsules meant as oral supplements. This is not essential. Stir and place into sterilized jars. Your hands may feel somewhat greasy for 5-10 minutes after applying, but I find it worth it as it’s really nourishing if my hands become particularly dry.

You can order our grass fed suet in bags of around 2kg (which makes around 5 decent sized jam jars of tallow).  It is only available as an add-on to one of our hampers. Please email if you have any tallow questions and hopefully I can answer them.  I might explore the health properties of tallow in detail in a future post.

Happy tallow making!

Kirrily x

A crispy, herb crumb around a tender steak with all the goodness of being grass fed and chemical free – this is a fabulous recipe for topside steak. Cook in tallow for that extra crispness and for the great anti-inflammatory health benefits that go with it.

Topside steak comes from the hind quarter of the animal. It is a high use muscle that is very lean, meaning it is one of the less forgiving cuts of meat with regard to how it is cooked. I like to stir fry it quickly at a high temperature– having cut it into thin strips across the grain of the meat. Some will slow cook it in a casserole, but I find it a bit lean for this.

This crumbed steak however, is now by far my favourite way to cook topside steak! It means getting at the steak with a meat tenderiser (without this, I wouldn’t cook topside as a steak in a pan or on a BBQ), but these are readily available and are not expensive to buy. Give it a go!

 

1 pack Conscious Farmer topside steak (600g)

2 cups fresh breadcrumbs (I whir up frozen bread in my stick blender)

¼ cup chopped fresh flat leaf parsley

¼ cup chopped fresh mint

¼ cup finely grated parmesan

Plain flour

Sea salt and cracked black pepper

2 eggs

 

Preparation

Mix the breadcrumbs, parsley, mint and parmesan together in a bowl.  Place the plain flour in another bowl and add a generous pinch of the sea salt and pepper.  Take a third bowl, crack the eggs into it and beat with a fork.

Take the topside steak and cut each steak into 3 pieces.  I do this for two reasons – the first is that the steaks become a lot bigger after tenderising and the second, it allows more places for crumbs! Take each piece and hit with a meat tenderising mallet.  Be sure to do this on an older chopping board as it will pock the timber somewhat. My mallet has a side with larger ‘teeth’ and then a side with smaller. Start tenderising the steak with the large then move to the small.

Once tenderised, take each steak and coat lightly in the plain flour then dip into the beaten egg. Place in the bowl of crumbs. Sprinkle some over the top and press down so that the crumbs stick to both sides. Place on a plate ready for cooking. Repeat the process with the other pieces of steak.

Cooking

Take a large pan and place a generous piece of tallow in the pan to melt – or whatever oil you choose to use.  I think the key to great crispy crumbs is keeping oil in the base of the pan while cooking. Don’t let it dry right out.

Place the steaks in the pan and cook until the crumbs are coloured and crisp, turn and cook the other side.

Serve with a fresh Greek salad or with vegetables and creamy mashed potato.

Interestingly, I have cooked these steaks with tallow and with olive oil and the olive oil crisped quite well, but didn’t hold the crisp once coming off the heat as well as the tallow.

Topside steak is in many of our hampers – if you’d like to order a hamper for Grass Fed Crumbed Steaks – see our hamper selection here.

Happy Crumbing!

Kirrily

There are endless meal choices with grass fed beef mince and this one is currently on rotation at our place as it’s a fabulous summer option – a fresh, lighter take on the traditional rich saucy bolognese. It’s also an opportunity to use some of the crazy amounts of tasty cherry tomatoes coming from my vege. patch at the moment. With the lemon stirred through the pasta and the basil on top to serve, this meal really is a fresh, clean option just perfect for this last month of summer.

 

Ingredients

  • 300g spaghetti
  • 1 pack Conscious Farmer grass fed beef mince (750g)
  • Olive oil
  • 3 cloves garlic, crushed
  • 2 tablespoons thyme leaves
  • 1 teaspoon dried chilli flakes
  • 2 teaspoons caster sugar
  • 3 tablespoons tomato paste
  • Sea salt and cracked black pepper
  • 2/3 cup white wine
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 500g cherry tomatoes, halved.
  • ½ cup Ligurian or Kalamata olives
  • Torn basil leaves and finely grated parmesan for serving.

Method

Place a large saucepan of water on to boil in preparation for cooking the pasta.

Place a flying pan over a high heat. Add a small amount of olive oil, then add the mince, garlic, thyme and chilli and cook until the meat is browned.  Break apart any lumps of mince as you stir the mince around.

Add the pasta to the water to cook.

Reduce the heat to medium, add the caster sugar, tomato paste, salt and pepper and cook for around 5 minutes.  Add the white wine and cook for a further 3 minutes.  Add the halved cherry tomatoes and olives and allow them to warm slightly.  (If it seems just too dry at any point, just add a dash of water to the pan).

Once the pasta has cooked, drain it and place it back in the warm saucepan. Drizzle with olive oil and stir this in with the lemon rind, lemon juice and vinegar.

To serve, place the spaghetti in bowls and top with the mince and tomato mix.  Sprinkle with parmesan cheese and tear the basil leaves and scatter on top.

Serves 4-6

 

I have adapted this recipe from a Donna Hay recipe – Summer Bolognese.

My photo above has the dish served with fettucine style pasta. I think it’s better with spaghetti, but Derek and I had made our own pasta and we don’t have a pasta machine so had cut it by hand. Making spaghetti this way is a little beyond us, so fettucine it was!

Have fun cooking,

Kirrily x

Here are some lovely grass fed beef koftas filled with spices and herbs , served with a fresh tabouli and minted yoghurt.  Great for summer time eating.  I have made them as sausage shapes on skewers but you could also shape them into meatballs and cook them in a skillet. This is likely a better option if you don’t have a BBQ plate, as the skewers can be hard to fit into a pan to cook.

Beef Koftas

  • 1 pack Conscious Farmer mince (750g)
  • 1/3 cup grated onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon finely chopped fresh mint
  • 6 cloves crushed garlic
  • 2 tablespoons ground coriander
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground ginger
  • Generous pinch salt & good grind black pepper

 

Mix all ingredients in a bowl. If using bamboo skewers, soak them in some water to prevent splinters. Shape the beef mixture onto skewers as seen in image above.  Makes around 12 koftas.

Heat a barbecue plate to a medium heat.  Oil the plate and place the skewers on the plate to cook.  Rotate to cook all sides, while leaving slightly pink in the middle. You may like to use tongs around the beef to move the koftas so that the skewer doesn’t break out of the mince.  Once cooked, the mince will be firmer and you will be able to move the koftas via the skewer.

Serve with the tabouli and minted yoghurt – see below.

 

Tabouli

Tabouli is traditionally made with burghul (wheat based), but I use quinoa as I have it on hand, which is great for gluten free eaters too.  Those not gluten free could also try couscous.

  • 1/4 cup quinoa – cooked as per instructions
  • 2 tomatoes, finely chopped
  • 1/4 cup lemon juice
  • 4 cups chopped fresh flat-leaf parsley leaves
  • 1 cup chopped fresh mint leaves
  • 4 green onions, thinly sliced
  • 1/4 cup olive oil

Mix all ingredients together in a bowl.

 

Minted Yoghurt

  • 1 cup greek yoghurt
  • 1 teaspoon lemon juice
  • Salt and pepper
  • 1 tablespoon freshly chopped mint

Combine all ingredients.

 

Serve the koftas alongside the tabouli and with a generous dollop of minted yoghurt.

Regardless of the hamper you order from us, they all contain grass fed beef mince, so no excuses not to try this recipe!  Our hampers options can be seen and ordered here.

Enjoy and eat well, Kirrily.

When there are only so many packs of sausages to go around, it can be hard to pull some away from a grill-up to allocate to a meal that takes at least a little more effort than ‘chucking a few snags on the barbie’. This one however, is well worth it!

The base ingredients are actually a fairly standard set of flavours – bacon, onion, red wine, tomatoes – but the addition of the fennel seeds, together with rosemary make all the difference.  Served with creamy mashed potato and some greens on the side, it’s the perfect meal for the Winter season.

Ingredients

  • olive oil
  • 1 pack Conscious Farmer Sausages (pack of 9)
  • 4 bacon rashers – chopped
  • 1 onion – sliced
  • 1 garlic clove – crushed
  • 1 tsp fennel seeds
  • 1 cup (250ml) red wine
  • 1 sprig rosemary – leaves stripped
  • 210g chopped tomatoes or cherry tomatoes (tinned or fresh)
  • 200ml chicken stock
  • Sea salt and cracked black pepper
  • Mashed potato to serve

Place the sausages in a pan with some olive oil and brown all sides. Remove from the pan.  Discard some fat from the pan, if necessary.  Add the bacon and cook until crisp, then remove and sit with the sausages.

Add the onions, cook until soft, then add the garlic and fennel seeds and cook for one minute. Add the red wine to the pan and simmer until the liquid is reduced by half.

Place the sausage and bacon back in the pan.  Add the tomatoes, rosemary leaves and chicken stock. Simmer for 20 minutes with a lid covering; remove the lid toward the end of simmering to allow the liquid to reduce. Season with salt and pepper, if required.

Serve with creamy mashed potato and greens on the side.

I have taken this recipe and adapted it from the following website.

https://www.olivemagazine.com/recipes/meat-and-poultry/sausages-braised-with-fennel-and-red-wine/

Here is a fresh little salad to serve aside one of our tasty steaks while the weather’s hot. If you have a vegetable patch like me, you may well also have an abundance of tomatoes, basil, parsley and oregano right now that you’re looking for ways to use! If not, you may find some tasty, in season tomatoes at the markets at this time of year.

I love the freshness of herbs in this salad.  I made this for dinner last night and it took 5 minutes tops.

  • 750g cherry tomatoes, halved
  • 1/4 cup olive oil
  • 3 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup chopped fresh Italian parsley
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano

Halve the cherry tomatoes and place in a bowl.

In another small bowl, place the oil, vinegar, salt and sugar and whisk or stir.  You can also place these ingredients in a jar, place the lid on and shake – a great way to make salad dressings.

Sprinkle the chopped herbs over the tomatoes and stir. Pour the dressing over the tomato mix and stir again.

It’s ready for serving! This recipe can also be made in advance and left to marinate overnight.

Enjoy!

Kirrily x

If there’s anything that mixes things up for dinner for me, it’s eating with my fingers! It’s relaxed, a bit fun and can be nourishing and healthful too – kebabs, wraps, and last night for us – San Choi Bao. While this creates fun for kids, it’s a welcome change for us adults too.  Last night I used (not surprisingly), beef as the base for my San Choi Bao – it’s lovely and flavourful with the soy, ginger and garnishes. The iceberg lettuce gives a fabulous crunch and wraps up nicely to hold everything in.

So give it a go, (it’s very quick and simple to cook), wrap it up, delve in with your hands, lean over your plate and enjoy the beef juices dripping out the bottom as you delve in and embrace just a little bit of messiness!

There’s lots of other ways to bring some fun into dinner.  Use chopsticks, move outside with the weather warming up or put all the sides, meal components or garnishes in the centre of the table so the family can serve themselves.  They can get just what they want and it has a lovely communal feel as everyone jostles to have things passed around – I especially love to do this with guests.

Ingredients

  • 750g grass fed beef mince (one of our packs)
  • Olive oil (or sesame oil for a more authentic flavour)
  • 2 cloves garlic, crushed
  • 1 tablespoon ginger, minced
  • 3 tablespoon tamari or soy sauce
  • 3 shallots, sliced finely on the angle
  • 1 medium carrot, grated
  • Red chili – if desired
  • 1 iceberg lettuce, divided into individual leaves
  • 1 tablespoon sesame seeds
  • Vermicelli noodles
  • Small handful peanuts – chopped

Method

Add the oil to a medium/high heated pan.  Add beef mince and brown.  Add the garlic and ginger to the pan and stir until the garlic is cooked.  Add the carrot, chili (if desired) and shallots, but retain some of the green slices of shallot for garnish.  Cook until carrot and shallots have softened.

Bring a saucepan of water to the boil. Add some vermicelli noodles to the pot and cook for 2 minutes. Drain.

To assemble the San Choi Bao – arrange the lettuce leaves on a plate and spoon some of the mince mix in each one.  Add a small amount of vermicelli noodles to each lettuce cup.  Top with green shallot slices, chopped peanuts and sesame seeds.

Wrap the lettuce around its contents as you prepare to eat.

If you’d like some grass fed beef mince for this and other meals – check out our range of mixed cut, nourishing hampers and find the one that’s suited to your home and family.

Kirrily 🙂