Now that the frost is starting to show in the mornings, what better than to have a delicious, warming organic roast dinner this Sunday? Our organic beef topside is currently on offer, making this delicious grass fed meat worth having even more!
Our favourite is to roast it in the oven along with our organic vegetables for a delicious organic meal after a nice long walk.
Joe Draper’s (our friend and former River Cottage Head Chef) has created us delicious gravy recipe to go with your organic roast dinner.
‘’I grew up in Devon and started my cooking career at the age of 15 here in Devon. I then headed off to London when I was 18 to cook for the likes of Marco Pierre White and John Christophe Novelli, I also spent 5 years as Snr Sous chef for one of the world’s leading hotels, One Aldwych Hotel on the Strand, and helped it become one of the greenest hotels in Britain. From there I travelled with the Ferrari F1 team catering for the drivers and VIP’s around Europe until I came back to London to work for Tramp a privet members club in Piccadilly cooking for the rich and famous.’’
I then went on to open Hugh Fernley Whittingstall’s new flagship restaurant, River Cottage Plymouth in Devon, it become the most sustainable restaurant in the country along with many more accolades. As Snr Head chef for River Cottage I was also involved with opening 2 more River Cottage sites, in development, designs, procurement, training and offer. My time with River Cottage helped me reinforce my passion for produce and working ethics on sustainability.
I have now stepped out from the helms of the stainless steel ship and into chef consultancy. I have started my own company “Kitchen Consultant Chef” where I cover all aspects of the catering trade from new openings to existing businesses wanting to improve current offers, ethos or its sustainability. I’m also a freelance chef, providing private catering services and recipe development.’’
The best way to make a good gravy is the simplest way. By using you roasted vegetable trivet tray and resting juices for a perfect paring gravy with the meat you have just cooked - Makes 600ml.
You will need:
When roasting your piece of organic meat whether it is organic chicken, organic lamb or an organic beef joint, roughly cut some organic root vegetables, carrot, onion, celery and leek or whatever you have to hand along with a few sprigs of thyme and rosemary and scatter onto the roasting tray with a drizzle of olive oil. Then place your organic meat on top, this ready to roast and cook in the oven.
Once your organic meat is cooked, take out the meat and leave on a plate to rest, now place the roasting tray with all the vegetables and roasting juices onto the hob on a high heat. Sprinkle over the flour and give a good mix, whilst really bashing up the organic vegetables to get all the flavours out. Then add the wine or port and allow boil for 2 minutes to cook out the alcohol, add your chosen stock, scrapping all the good stuff from the bottom of the pan, turn down the heat and simmer for a further 10 minutes or until you have got your gravy consistency.
Once ready push the gravy through a sieve, trying to get as much of it through as you can into a clean saucepan. By this time your meat is perfectly rested, any more resting juices left add this to the gravy. For thicker gravy return to the heat and reduce a little more. Check the seasoning for salt and pepper, then serve.
To order our delicious organic beef topside (on OFFER) click HERE
For organic beef stock bones click HERE
For organic chicken stock bones click HERE
For organic, grass fed lamb stock bones HERE