With Christmas just days away, things are reaching peak levels of festivity at Swillington Farm. Our halls are decked, our meat boxes are packed and we’re down to our last two solitary Christmas trees! And that means we can now turn our attention to the most important thing of all. The food.

For us, Christmas food is about taking the best local, organic ingredients and turning them into something truly spectacular to share with family and friends.

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In your Meatbox this month you’ll find some fully traceable, sustainably sourced British Wild Venison.
Wild venison has a more distinct gamey flavour as well as the benefit of being low in fat and cholesterol. The species of deer will be displayed on the pack.

Diced Venison is great for casseroles and stews. Try this simple slow cooker recipe for a rich winter meal.

INGREDIENTS
400g of Diced Venison Steak
4 root vegetables peeled and chopped
1 large onion, diced
2 sticks of celery, diced
1/2 garlic clove, crushed
Olive oil and plain flour for browning (optional)
375ml of beef stock
75ml of red wine
1 tbsp Henderson’s (or Worcestershire) sauce
Salt and pepper to taste

METHOD
Incredibly easy – just coat the diced venison in flour and brown before popping into the slow cooker (if you are short of time you can just put the venison straight into the slow cooker but browning does give it a little more flavour) along with all the other ingredients and then heat on low for 8-10 hours (if you want it done quicker you can heat on high until boiling and then turn to low for around 6 hours).


Simple Seasonal Wild Garlic Roast Chicken

This simple recipe lets the ingredients speak for themselves. A combination of Swillington Farm’s deliciouslyorkshire award winning organic chicken, flavourful organic butter and seasonal foraged wild garlic make a uniquely flavoured spring roast chicken.

Ingredients

  • 1.5-2kg Swillington Farm free range organic chicken
  • 1-2 tablespoon finely shredded foraged organic wild garlic
  • 100g softened Acorn Dairy organic butter

Method

Heat the oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin.

Mash together the garlic and butter. Gently separate the skin from the chicken breast by easing your fingers between the two and then push as much butter mixture under the skin as possible.

Rub whatever is left into the outside of the chicken and between the thighs and the breast then cook the chicken for 20 mins.

Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving.

Serve with seasonal veg and if you want a further garlic hit stir some of the wild garlic butter into mashed potato.