The January cold has well and truly come back to bite us this week. So, we’re looking forward to a weekend of frosty mornings, hearty food and hibernating by the fire.

This time of year is all about staying cosy with friends and family. And whether you’re hosting a dinner party or staying at home in your pyjamas, there’s no better feeling than filling up the table with home cooked delights.

Seasonal, organic ingredients are at the heart of tasty home-cooking. So for a bit of inspiration, we’ve pulled together some of our favourite seasonal winter warmer dishes to help you get the best from your organic meat box.

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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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We love seeing all the exciting different ways our meatbox customers use their deliveries, and with so many of you getting creative in the kitchen we’ve decided to turn it into a regular feature!

In the spirit of sharing all things delicious, we’ll be featuring a selection of monthly Meatbox Masterchefs on our blog to share some of the fantastic ways you’ve been serving up our organic meat and veg. Continue reading →



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).