Farm Wilder is a new not-for-profit business based in my home city of Bristol. They source and sell meat from the UK’s most wildlife friendly and sustainable farms. By doing so, they are not only able to offer really high quality products but are also helping to regenerate our countrysides and bring our wildlife back. Sounds fantastic right?
Founded by a former BBC Natural History unit film maker, Farm Wilder has been backed by many leading conservationists here in the UK. They’re aiming to support sustainable farmers in the South West who are working to reverse the rapid decline in wildlife by providing shoppers with labels that help them choose sustainable, wildlife-friendly foods. Farm Wilder’s first range of products – Fritillary Butterfly Beef, Cuckoo Beef and Cuckoo Lamb – are from Dartmoor farmers that work to protect engendered species, improve soil health (something I talk about here and mitigate climate change.
Lucky old me got sent a selection of their lamb and beef to try. I couldn’t decide what to cook first but went with their BBQ beef steaks. We grilled them on a high heat and sliced them thinly with a Japanese style miso sauce and rice. That was delicious and the meat was juicy and full of flavour.
Despite it being June, the weather hasn’t been great and so, it’s probably no surprise to any of you that I’ve had my slow cooker on recently. We were out of the house for most of the day so I decided to use the pack of stewing steak to make a simple beef and potato curry. As you know, I love my slow cooker and quite often chuck quite random things in, knowing I’ll get home to a delicious meal. Clearly this recipe is not authentic and the ingredients change a little each time I make it. But it’s tasty and comforting which is all you want from a big bowl of comfort food right?
Fritillary Butterfly Beef Curry
Ingredients:
Serves 3-4
- 500g Fritillary Butterfly Beef stewing steak
- One large / two small onions, quartered
- Two tsp curry paste of your choice (I used rogan josh)
- 1 tsp each of mustard seeds, coriander seeds, ground cumin, mild curry powder & turmeric
- 500ml stock (I used chicken but vegetable would work just as well)
- 500g small potatoes cut in half
Method:
- Heat a frying pan and once hot, dryfry the coriander and mustard seeds for one minute.
- Add a small amount of sunflower or vegetable oil and the other spices. Stir for 2-3 minutes until all cooked through and releasing their aromas – but not burnt!!
- At this point, if you have time, brown the beef in the same pan, in batches if needed.
- Throw the onions, potatoes and beef into the slow cooker.
- Add the stock to the pan, a good pinch of salt and black pepper and stir it around to get all the spice mix before adding to the slow cooker too.
- Stir everything around and add the lid.
- Cook on ‘low’ for 8 hours or until the beef is meltingly tender.
Before serving, check the seasoning and adjust for taste and add a large handful of spinach leaves, stirring them through until they wilt into the sauce. Eat with rice and a dollop of yoghurt if you like.
Where to buy Farm Wilder meat
Currently, Farm Wilder is only available in Bristol and the surrounding area. The meats are now on sale to buy from Bristol-based ethical online retailer fresh-range (who I’ve written about before) and at Meat Box Bristol, Buxton Butchers in Winterbourne, Blagdon Butchers and Popti & Beast in St. Werburghs.
*Farm Wilder gifted me a selection of their new range including the Fritillary Butterfly Beef stewing steak used in this recipe. I did not have to write a review nor post a recipe. All thoughts and opinions are my own*
