Recipe boxes
Never a dull mouthful
Try next week’s Vegetarian recipe box, with limited-edition restaurant recipes
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Vegetarian - 3 Meals
£33.95
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3 tasty vegetarian recipes for 2 people. Packed with flavour, fresh and nourishing.
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Vegetarian - 2 Meals
£24.95
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2 tasty vegetarian recipes for 2 people. Packed with flavour, fresh and nourishing.
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Quick & Light - 3 meals
£39.95
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3 speedy recipes with 500 calories or less, for 2 people. On your table in around 30 mins.
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Quick & Light - 2 meals
£29.95
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2 speedy recipes with 500 calories or less, for 2 people. On your table in around 30 mins.
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Vegetarian Quick - 3 meals
£33.95
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3 speedy vegetarian recipes for 2 people. On your table in around 30 mins.
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Vegetarian Quick - 2 meals
£24.95
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2 speedy vegetarian recipes for 2 people. On your table in around 30 mins.
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Quick - 3 Meals
£39.95
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3 speedy seasonal recipes for 2 people. On your table in around 30 mins.
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Quick - 2 Meals
£29.95
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2 speedy seasonal recipes for 2 people. On your table in around 30 mins.
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Original - 3 Meals
£39.95
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3 much-loved recipes for 2 people. Seasonal, fresh and satisfying
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Original - 2 Meals
£29.95
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2 much-loved recipes for 2 people. Seasonal, fresh and satisfying
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 NEW.jpg "Thai Veg Noodles")
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a note from our cook
Salads with oomph are a Field Kitchen speciality; this nutty grain and roasted courgette version is no exception, with heady ras el hanout and spicy harissa adding flavour bombs to one of our favourite summer vegetables.
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recipe ingredients & allergen info
-
maftoul (whole wheat, salt*, water*)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- ras el hanout (cut galangal, rose petals, whole ginger root, whole green cardamon pods, whole nigella seeds, ground cayenne chillies, whole allspice, lavender, whole bark cinnamon, whole cassia bark, whole coriander seeds, whole mace blades, whole nutmeg kernals, whole cloves buds)
- cherry tomatoes
- fresh parsley
- fresh mint
- spring onions
- mini cucumber
- green olives (olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*)
- Wootton white cheese (unpasteurised sheep's milk, vegetarian rennet, salt*)
- courgettes
- harissa (olive oil, red pepper, coriander leaf, garlic puree, caraway seed, chilli, coriander seed, mint, salt*)
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
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Large saucepan
- Measuring jug
- Roasting tray
Nutritional Info
| Per 100g | Per 470g Serving | |
| Energy(kJ) | 330kJ | 1551kJ |
| Energy(kCal) | 79kCal | 370kCal |
| Fat(g) | 2.9g | 14g |
| of which Saturates(g) | 1.3g | 6.1g |
| Carbohydrate(g) | 8.4g | 40g |
| of which Sugars(g) | 2.2g | 10g |
| Protein(g) | 3.9g | 19g |
| Salt(g) | 0.7g | 3.1g |
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a note from our cook
A few of James' favourite things, all in a Thai inspired noodle salad, spiced with a dressing made from the coconut relish used in the Field Kitchen restaurant. Once you've learnt how to make it, you'll be making a regular batch, it's so versatile.
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recipe ingredients & allergen info
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sugar snap peas
- carrot
- kohlrabi
- broad beans
- fresh chilli
- spring onions
- udon noodles (wheat flour, brown rice flour, sea salt*)
- sesame seeds
- light tahini (hulled sesame seeds)
- roasted and salted peanuts
- tamari (whole soya beans (46%), water*, sea salt*, mirin (sweet rice, water*, cultured rice)
- lime
- fresh mint
- fresh basil
- toasted sesame oil (toasted sesame seed)
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
40 MinutesServes
2 PeopleEquipment needed
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large saucepan
- roasting tray
- colander
- 3 bowls
- grater (optional)
Nutritional Info
| Per 100g | Per 635g Serving | |
| Energy(kJ) | 553kJ | 3510kJ |
| Energy(kCal) | 132kCal | 835kCal |
| Fat(g) | 5.2g | 33g |
| of which Saturates(g) | 0.8g | 5.3g |
| Carbohydrate(g) | 14g | 89g |
| of which Sugars(g) | 1.9g | 12g |
| Protein(g) | 6.2g | 39g |
| Salt(g) | 0.6g | 3.6g |
 NEW.jpg "Thai Veg Noodles")
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a note from our cook
Learn a few cooking tips from James Dodd, head chef in our Field Kitchen restaurant in Devon. James loves spices, and his baked rice and spinach dish is one of his home-cooked favourites, packed with flavour and aromats.
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recipe ingredients & allergen info
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onion
- butter (cow's milk, sea salt*)
- white basmati rice
- lemon
- spinach
- spring onions
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- creamed coconut
- pilaf spice pot (ground cumin, black mustard seeds, medium curry powder (turmeric, coriander, mustard powder, onion powder, ginger, cumin, ground fenugreek, garlic powder, chilli powder, fennel, salt*, ground black pepper))
- egg
- fresh chilli
- garlic
- ginger
- seeds cumin
- golden caster sugar
- fresh coriander
- lime
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
50 MinutesServes
2 PeopleEquipment needed
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large ovenproof frying pan or casserole, with lid
- tea towel, saucepan
- sieve, grater
- colander, bowl
- food processor (optional)
- tongs/large spoon
Nutritional Info
| Per 100g | Per 600g Serving | |
| Energy(kJ) | 851kJ | 5104kJ |
| Energy(kCal) | 204kCal | 1222kCal |
| Fat(g) | 15g | 90g |
| of which Saturates(g) | 11g | 66g |
| Carbohydrate(g) | 12g | 73g |
| of which Sugars(g) | 2.4g | 15g |
| Protein(g) | 4.8g | 29g |
| Salt(g) | 0.3g | 1.7g |
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-
a note from our cook
A few of James' favourite things, all in a Thai inspired noodle salad, spiced with a dressing made from the coconut relish used in the Field Kitchen restaurant. Once you've learnt how to make it, you'll be making a regular batch, it's so versatile.
-
recipe ingredients & allergen info
-
sugar snap peas
- carrot
- kohlrabi
- broad beans
- fresh chilli
- spring onions
- udon noodles (wheat flour, brown rice flour, sea salt*)
- sesame seeds
- light tahini (hulled sesame seeds)
- roasted and salted peanuts
- tamari (whole soya beans (46%), water*, sea salt*, mirin (sweet rice, water*, cultured rice)
- lime
- fresh mint
- fresh basil
- toasted sesame oil (toasted sesame seed)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
40 MinutesServes
2 PeopleEquipment needed
-
large saucepan
- roasting tray
- colander
- 3 bowls
- grater (optional)
Nutritional Info
| Per 100g | Per 635g Serving | |
| Energy(kJ) | 553kJ | 3510kJ |
| Energy(kCal) | 132kCal | 835kCal |
| Fat(g) | 5.2g | 33g |
| of which Saturates(g) | 0.8g | 5.3g |
| Carbohydrate(g) | 14g | 89g |
| of which Sugars(g) | 1.9g | 12g |
| Protein(g) | 6.2g | 39g |
| Salt(g) | 0.6g | 3.6g |
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a note from our cook
Learn a few cooking tips from James Dodd, head chef in our Field Kitchen restaurant in Devon. James loves spices, and his baked rice and spinach dish is one of his home-cooked favourites, packed with flavour and aromats.
-
recipe ingredients & allergen info
-
onion
- butter (cow's milk, sea salt*)
- white basmati rice
- lemon
- spinach
- spring onions
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- creamed coconut
- pilaf spice pot (ground cumin, black mustard seeds, medium curry powder (turmeric, coriander, mustard powder, onion powder, ginger, cumin, ground fenugreek, garlic powder, chilli powder, fennel, salt*, ground black pepper))
- egg
- fresh chilli
- garlic
- ginger
- seeds cumin
- golden caster sugar
- fresh coriander
- lime
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
50 MinutesServes
2 PeopleEquipment needed
-
large ovenproof frying pan or casserole, with lid
- tea towel, saucepan
- sieve, grater
- colander, bowl
- food processor (optional)
- tongs/large spoon
Nutritional Info
| Per 100g | Per 600g Serving | |
| Energy(kJ) | 851kJ | 5104kJ |
| Energy(kCal) | 204kCal | 1222kCal |
| Fat(g) | 15g | 90g |
| of which Saturates(g) | 11g | 66g |
| Carbohydrate(g) | 12g | 73g |
| of which Sugars(g) | 2.4g | 15g |
| Protein(g) | 4.8g | 29g |
| Salt(g) | 0.3g | 1.7g |
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a note from our cook
Korean food is all the rage, so give it a whirl in this spiced beef stir fry. Easy and tasty to make and eat, it's served with kimchi, a lightly pickled cabbage.
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recipe ingredients & allergen info
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brown basmati rice
- ginger
- garlic
- spring onions
- fresh chilli
- beef mince
- summer greens
- tamari (whole soya beans (46%), water*, sea salt*, mirin (sweet rice, water*, cultured rice)
- mirin (sweet rice (52%), water*, cultured rice (23%))
- lime
- kimchi (beetroot, red cabbage, red onion, garlic, sea salt* (natural & unrefined), black pepper & juniper berries)
- sesame seeds
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
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sieve
- 2 medium saucepans
- frying pan
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 340g Serving | |
| Energy(kJ) | 598kJ | 2034kJ |
| Energy(kCal) | 143kCal | 487kCal |
| Fat(g) | 7.1g | 24g |
| of which Saturates(g) | 2.4g | 8.2g |
| Carbohydrate(g) | 9.5g | 32g |
| of which Sugars(g) | 0.8g | 2.8g |
| Protein(g) | 9.9g | 34g |
| Salt(g) | 0.6g | 2.1g |
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a note from our cook
Two pans for washing up, we don't mind that at all! This adaptation of French chicken dish with olives is served with our seasonal new spuds, tossed with a little softened garlic.
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recipe ingredients & allergen info
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chicken breast strips
- passata (tomatoes, salt*)
- red romano pepper
- red onion
- yellow pepper
- white wine (contains sulphites)
- green olives (olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*)
- fresh rosemary
- garlic
- new potatoes
- bay leaves
- fresh parsley
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
large frying pan
- large saucepan
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 610g Serving | |
| Energy(kJ) | 345kJ | 2107kJ |
| Energy(kCal) | 82kCal | 500kCal |
| Fat(g) | 2g | 12g |
| of which Saturates(g) | 0.4g | 2.2g |
| Carbohydrate(g) | 6.3g | 39g |
| of which Sugars(g) | 1.4g | 8.5g |
| Protein(g) | 7.7g | 47g |
| Salt(g) | 0.2g | 1.2g |
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-
a note from our cook
A comforting mushroom and lentil bowl, served with brown basmati rice, crisp, peppery radishes from our polytunnels and a dollop of cooling yogurt.
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recipe ingredients & allergen info
-
red lentils
- brown basmati rice
- tomatoes
- medium curry powder (turmeric, coriander, mustard powder, onion powder, ginger, cumin, ground fenugreek, garlic powder, chilli powder, fennel, salt*, ground black pepper)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- onion
- portobello mushrooms
- radishes
- fresh mint
- black onion seeds
- curry leaves
- black mustard seeds
- cumin seeds
- lemon
- garlic
- yoghurt (milk, naturally occurring sugar (lactose) live cultures)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
sieve
- 2 large saucepans, one with lid
- measuring jug
- frying pan
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 520g Serving | |
| Energy(kJ) | 368kJ | 1913kJ |
| Energy(kCal) | 88kCal | 547kCal |
| Fat(g) | 3g | 16g |
| of which Saturates(g) | 0.5g | 2.7g |
| Carbohydrate(g) | 10g | 54g |
| of which Sugars(g) | 2.1g | 11g |
| Protein(g) | 3.8g | 20g |
| Salt(g) | 0.3g | 1.3g |
-
-
a note from our cook
Two pans for washing up, we don't mind that at all! This adaptation of French chicken dish with olives is served with our seasonal new spuds, tossed with a little softened garlic.
-
recipe ingredients & allergen info
-
chicken breast strips
- passata (tomatoes, salt*)
- red romano pepper
- red onion
- yellow pepper
- white wine (contains sulphites)
- green olives (olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*)
- fresh rosemary
- garlic
- new potatoes
- bay leaves
- fresh parsley
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
large frying pan
- large saucepan
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 610g Serving | |
| Energy(kJ) | 345kJ | 2107kJ |
| Energy(kCal) | 82kCal | 500kCal |
| Fat(g) | 2g | 12g |
| of which Saturates(g) | 0.4g | 2.2g |
| Carbohydrate(g) | 6.3g | 39g |
| of which Sugars(g) | 1.4g | 8.5g |
| Protein(g) | 7.7g | 47g |
| Salt(g) | 0.2g | 1.2g |
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-
a note from our cook
A comforting mushroom and lentil bowl, served with brown basmati rice, crisp, peppery radishes from our polytunnels and a dollop of cooling yogurt.
-
recipe ingredients & allergen info
-
red lentils
- brown basmati rice
- tomatoes
- medium curry powder (turmeric, coriander, mustard powder, onion powder, ginger, cumin, ground fenugreek, garlic powder, chilli powder, fennel, salt*, ground black pepper)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- onion
- portobello mushrooms
- radishes
- fresh mint
- black onion seeds
- curry leaves
- black mustard seeds
- cumin seeds
- lemon
- garlic
- yoghurt (milk, naturally occurring sugar (lactose) live cultures)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
sieve
- 2 large saucepans, one with lid
- measuring jug
- frying pan
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 520g Serving | |
| Energy(kJ) | 368kJ | 1913kJ |
| Energy(kCal) | 88kCal | 547kCal |
| Fat(g) | 3g | 16g |
| of which Saturates(g) | 0.5g | 2.7g |
| Carbohydrate(g) | 10g | 54g |
| of which Sugars(g) | 2.1g | 11g |
| Protein(g) | 3.8g | 20g |
| Salt(g) | 0.3g | 1.3g |
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-
a note from our cook
A seasonal poly-tunnel feast of cucumber, tomatoes, chilli and basil are combined to make this Italian-inspired bread salad, topped with creamy ricotta.
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recipe ingredients & allergen info
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capers (capers, water*, white wine vinegar, salt*)
- wholemeal bread rolls (wholewheat wheat flour, wheat flour, water*, yeast*, ascorbic acid*, sea salt*.)
- red onion
- tomatoes
- red wine vinegar (red wine vinegar, water*)
- tinned cannellini beans (cannellini beans, water*)
- garlic
- mini cucumber
- green olives (olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*)
- ricotta cheese (pasteurised sheep milk, whey, salt*)
- fresh basil
- fresh chilli
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
baking tray
- large mixing bowl
- sieve
Nutritional Info
| Per 100g | Per 650g Serving | |
| Energy(kJ) | 340kJ | 2208kJ |
| Energy(kCal) | 85kCal | 552kCal |
| Fat(g) | 4.3g | 28g |
| of which Saturates(g) | 1.2g | 7.6g |
| Carbohydrate(g) | 6.7g | 44g |
| of which Sugars(g) | 2.1g | 14g |
| Protein(g) | 3.7g | 24g |
| Salt(g) | 0.3g | 2.1g |
-
-
a note from our cook
Salads with oomph are a Field Kitchen speciality; this nutty grain and roasted courgette version is no exception, with heady ras el hanout and spicy harissa adding flavour bombs to one of our favourite summer vegetables.
-
recipe ingredients & allergen info
-
maftoul (whole wheat, salt*, water*)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- ras el hanout (cut galangal, rose petals, whole ginger root, whole green cardamon pods, whole nigella seeds, ground cayenne chillies, whole allspice, lavender, whole bark cinnamon, whole cassia bark, whole coriander seeds, whole mace blades, whole nutmeg kernals, whole cloves buds)
- cherry tomatoes
- fresh parsley
- fresh mint
- spring onions
- mini cucumber
- green olives (olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*)
- Wootton white cheese (unpasteurised sheep's milk, vegetarian rennet, salt*)
- courgettes
- harissa (olive oil, red pepper, coriander leaf, garlic puree, caraway seed, chilli, coriander seed, mint, salt*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
Large saucepan
- Measuring jug
- Roasting tray
Nutritional Info
| Per 100g | Per 470g Serving | |
| Energy(kJ) | 330kJ | 1551kJ |
| Energy(kCal) | 79kCal | 370kCal |
| Fat(g) | 2.9g | 14g |
| of which Saturates(g) | 1.3g | 6.1g |
| Carbohydrate(g) | 8.4g | 40g |
| of which Sugars(g) | 2.2g | 10g |
| Protein(g) | 3.9g | 19g |
| Salt(g) | 0.7g | 3.1g |
-
-
a note from our cook
A comforting mushroom and lentil bowl, served with brown basmati rice, crisp, peppery radishes from our polytunnels and a dollop of cooling yogurt.
-
recipe ingredients & allergen info
-
red lentils
- brown basmati rice
- tomatoes
- medium curry powder (turmeric, coriander, mustard powder, onion powder, ginger, cumin, ground fenugreek, garlic powder, chilli powder, fennel, salt*, ground black pepper)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- onion
- portobello mushrooms
- radishes
- fresh coriander
- black onion seeds
- curry leaves
- black mustard seeds
- cumin seeds
- lemon
- garlic
- yoghurt (milk, naturally occurring sugar (lactose) live cultures)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
sieve
- 2 large saucepans, one with lid
- measuring jug
- frying pan
Nutritional Info
| Per 100g | Per 520g Serving | |
| Energy(kJ) | 368kJ | 1913kJ |
| Energy(kCal) | 88kCal | 457kCal |
| Fat(g) | 3g | 16g |
| of which Saturates(g) | 0.5g | 2.7g |
| Carbohydrate(g) | 10g | 54g |
| of which Sugars(g) | 2.1g | 11g |
| Protein(g) | 3.8g | 20g |
| Salt(g) | 0.3g | 1.3g |
-
-
a note from our cook
A comforting mushroom and lentil bowl, served with brown basmati rice, crisp, peppery radishes from our polytunnels and a dollop of cooling yogurt.
-
recipe ingredients & allergen info
-
red lentils
- brown basmati rice
- tomatoes
- medium curry powder (turmeric, coriander, mustard powder, onion powder, ginger, cumin, ground fenugreek, garlic powder, chilli powder, fennel, salt*, ground black pepper)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- onion
- portobello mushrooms
- radishes
- fresh coriander
- black onion seeds
- curry leaves
- black mustard seeds
- cumin seeds
- lemon
- garlic
- yoghurt (milk, naturally occurring sugar (lactose) live cultures)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
sieve
- 2 large saucepans, one with lid
- measuring jug
- frying pan
Nutritional Info
| Per 100g | Per 520g Serving | |
| Energy(kJ) | 368kJ | 1913kJ |
| Energy(kCal) | 88kCal | 457kCal |
| Fat(g) | 3g | 16g |
| of which Saturates(g) | 0.5g | 2.7g |
| Carbohydrate(g) | 10g | 54g |
| of which Sugars(g) | 2.1g | 11g |
| Protein(g) | 3.8g | 20g |
| Salt(g) | 0.3g | 1.3g |
-
-
a note from our cook
Salads with oomph are a Field Kitchen speciality; this nutty grain and roasted courgette version is no exception, with heady ras el hanout and spicy harissa adding flavour bombs to one of our favourite summer vegetables.
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recipe ingredients & allergen info
-
maftoul (whole wheat, salt*, water*)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- ras el hanout (cut galangal, rose petals, whole ginger root, whole green cardamon pods, whole nigella seeds, ground cayenne chillies, whole allspice, lavender, whole bark cinnamon, whole cassia bark, whole coriander seeds, whole mace blades, whole nutmeg kernals, whole cloves buds)
- cherry tomatoes
- fresh parsley
- fresh mint
- spring onions
- mini cucumber
- green olives (olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*)
- Wootton white cheese (unpasteurised sheep's milk, vegetarian rennet, salt*)
- courgettes
- harissa (olive oil, red pepper, coriander leaf, garlic puree, caraway seed, chilli, coriander seed, mint, salt*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
Large saucepan
- Measuring jug
- Roasting tray
Nutritional Info
| Per 100g | Per 470g Serving | |
| Energy(kJ) | 330kJ | 1551kJ |
| Energy(kCal) | 79kCal | 370kCal |
| Fat(g) | 2.9g | 14g |
| of which Saturates(g) | 1.3g | 6.1g |
| Carbohydrate(g) | 8.4g | 40g |
| of which Sugars(g) | 2.2g | 10g |
| Protein(g) | 3.9g | 19g |
| Salt(g) | 0.7g | 3.1g |
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-
a note from our cook
A root vegetable salad might sound heavy, but this beet and carrot version is light and healthy, with alfalfa sprouts and chickpeas in a mustard, orange and honey dressing. Served with our popular organic sirloin steaks. 20 minutes from fridge to table, that's proper fast food!
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recipe ingredients & allergen info
-
orange
- honey
- ginger
- carrot
- beetroot
- alfalfa sprouts
- tinned chickpeas (chick peas, water*)
- gourmet mixed seeds (blue poppy seed, sunflower seeds, gold linseed, sesame seeds, brown linseed)
- sirloin steak
- Dijon mustard (water*, spirit vinegar, brown mustard seeds, sea salt*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
20 MinutesServes
2 PeopleEquipment needed
-
large bowl
- small bowl
- grater
- frying pan
- colander
Nutritional Info
| Per 100g | Per 470g Serving | |
| Energy(kJ) | 612kJ | 2876kJ |
| Energy(kCal) | 149kCal | 701kCal |
| Fat(g) | 9g | 42g |
| of which Saturates(g) | 2.4g | 11g |
| Carbohydrate(g) | 5.6g | 27g |
| of which Sugars(g) | 3.7g | 18g |
| Protein(g) | 10g | 48g |
| Salt(g) | 0.2g | 1g |
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-
a note from our cook
Mexican inspired tortilla wraps with diced chicken breast, salad and spices, served with a cooling low-fat soured cream.
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recipe ingredients & allergen info
-
diced chicken breast
- ground cumin
- dried oregano
- smoked sweet paprika
- chilli powder
- fresh coriander
- lime
- light brown sugar
- spring onions
- mini cucumber
- little gem lettuce
- garlic
- tomatoes
- fresh chilli
- tortillas (wheat flour, water*, vegetable oil, cane sugar, lactic acid*, sea salt*, soy protein, maltodextrin, raising agent sodium hydrogen carbonate*, rice extract)
- soured cream (contains milk)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
35 MinutesServes
2 PeopleEquipment needed
-
2 shallow bowls
- 1 large frying pan
- 1 spatula
Nutritional Info
| Per 100g | Per 400g Serving | |
| Energy(kJ) | 608kJ | 3102kJ |
| Energy(kCal) | 145kCal | 741kCal |
| Fat(g) | 7.1g | 36g |
| of which Saturates(g) | 1g | 5.2g |
| Carbohydrate(g) | 8.4g | 43g |
| of which Sugars(g) | 1.8g | 9g |
| Protein(g) | 12g | 59g |
| Salt(g) | 0.3g | 1.5g |
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-
a note from our cook
A seasonal poly-tunnel feast of cucumber, tomatoes, chilli and basil are combined to make this Italian-inspired bread salad, topped with creamy ricotta.
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recipe ingredients & allergen info
-
capers (capers, water*, white wine vinegar, salt*)
- wholemeal bread rolls (wholewheat wheat flour, wheat flour, water*, yeast*, ascorbic acid*, sea salt*.)
- red onion
- tomatoes
- red wine vinegar (red wine vinegar, water*)
- tinned cannellini beans (cannellini beans, water*)
- garlic
- mini cucumber
- green olives (olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*)
- ricotta cheese (pasteurised sheep milk, whey, salt*)
- fresh basil
- fresh chilli
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
baking tray
- large mixing bowl
- sieve
Nutritional Info
| Per 100g | Per 650g Serving | |
| Energy(kJ) | 340kJ | 2208kJ |
| Energy(kCal) | 85kCal | 552kCal |
| Fat(g) | 4.3g | 28g |
| of which Saturates(g) | 1.2g | 7.6g |
| Carbohydrate(g) | 6.7g | 44g |
| of which Sugars(g) | 2.1g | 14g |
| Protein(g) | 3.7g | 24g |
| Salt(g) | 0.3g | 2.1g |
-
-
a note from our cook
Mexican inspired tortilla wraps with diced chicken breast, salad and spices, served with a cooling low-fat soured cream.
-
recipe ingredients & allergen info
-
diced chicken breast
- ground cumin
- dried oregano
- smoked sweet paprika
- chilli powder
- fresh coriander
- lime
- light brown sugar
- spring onions
- mini cucumber
- little gem lettuce
- garlic
- tomatoes
- fresh chilli
- tortillas (wheat flour, water*, vegetable oil, cane sugar, lactic acid*, sea salt*, soy protein, maltodextrin, raising agent sodium hydrogen carbonate*, rice extract)
- soured cream (contains milk)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
35 MinutesServes
2 PeopleEquipment needed
-
2 shallow bowls
- 1 large frying pan
- 1 spatula
Nutritional Info
| Per 100g | Per 400g Serving | |
| Energy(kJ) | 608kJ | 3102kJ |
| Energy(kCal) | 145kCal | 741kCal |
| Fat(g) | 7.1g | 36g |
| of which Saturates(g) | 1g | 5.2g |
| Carbohydrate(g) | 8.4g | 43g |
| of which Sugars(g) | 1.8g | 9g |
| Protein(g) | 12g | 59g |
| Salt(g) | 0.3g | 1.5g |
-
-
a note from our cook
A seasonal poly-tunnel feast of cucumber, tomatoes, chilli and basil are combined to make this Italian-inspired bread salad, topped with creamy ricotta.
-
recipe ingredients & allergen info
-
capers (capers, water*, white wine vinegar, salt*)
- wholemeal bread rolls (wholewheat wheat flour, wheat flour, water*, yeast*, ascorbic acid*, sea salt*.)
- red onion
- tomatoes
- red wine vinegar (red wine vinegar, water*)
- tinned cannellini beans (cannellini beans, water*)
- garlic
- mini cucumber
- green olives (olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*)
- ricotta cheese (pasteurised sheep milk, whey, salt*)
- fresh basil
- fresh chilli
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
baking tray
- large mixing bowl
- sieve
Nutritional Info
| Per 100g | Per 650g Serving | |
| Energy(kJ) | 340kJ | 2208kJ |
| Energy(kCal) | 85kCal | 552kCal |
| Fat(g) | 4.3g | 28g |
| of which Saturates(g) | 1.2g | 7.6g |
| Carbohydrate(g) | 6.7g | 44g |
| of which Sugars(g) | 2.1g | 14g |
| Protein(g) | 3.7g | 24g |
| Salt(g) | 0.3g | 2.1g |
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-
a note from our cook
Aromatic spiced lamb, with golden yellow safrron chickpeas, brasied tomatoes and wilted watercress. Satisfying and flavoursome, quick and easy to prepare.
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recipe ingredients & allergen info
-
raisins
- lamb leg steaks
- lamb spice pot (ground cumin, smoked sweet paprika, ground coriander)
- watercress
- garlic
- tomatoes
- bay leaves
- saffron
- cinnamon sticks
- tinned chickpeas (chick peas, water*)
- flaked almonds
- lemon
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
40 MinutesServes
2 PeopleEquipment needed
-
large saucepan
- roasting pan
- frying pan
Nutritional Info
| Per 100g | Per 530g Serving | |
| Energy(kJ) | 545kJ | 2890kJ |
| Energy(kCal) | 135kCal | 715kCal |
| Fat(g) | 6.9g | 37g |
| of which Saturates(g) | 1.9g | 10g |
| Carbohydrate(g) | 5.7g | 30g |
| of which Sugars(g) | 2.4g | 13g |
| Protein(g) | 11g | 58g |
| Salt(g) | 0.1g | 0.6g |
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-
a note from our cook
Braised celery is a revelation; cooked down it softens and adds an unctuous flavour to our seasonal new potatoes and fennel, to serve with quick cook pork.
-
recipe ingredients & allergen info
-
celery
- fennel
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- garlic
- new potatoes
- white wine (contains sulphites)
- bay leaves
- fresh parsley
- Dijon mustard (water*, spirit vinegar, brown mustard seeds, sea salt*)
- lemon
- pork escalopes
- butter (cow's milk, sea salt*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
40 MinutesServes
2 PeopleEquipment needed
-
casserole or wide
- saucepan with lid
- frying pan
Nutritional Info
| Per 100g | Per 630g Serving | |
| Energy(kJ) | 506kJ | 3190kJ |
| Energy(kCal) | 121kCal | 763kCal |
| Fat(g) | 5.9g | 37g |
| of which Saturates(g) | 2g | 13g |
| Carbohydrate(g) | 6.1g | 39g |
| of which Sugars(g) | 0.8g | 5.3g |
| Protein(g) | 8.7g | 55g |
| Salt(g) | 0.3g | 2g |
-
-
a note from our cook
Learn a few cooking tips from James Dodd, head chef in our Field Kitchen restaurant in Devon. James loves spices, and his baked rice and spinach dish is one of his home-cooked favourites, packed with flavour and aromats.
-
recipe ingredients & allergen info
-
onion
- butter (cow's milk, sea salt*)
- white basmati rice
- lemon
- spinach
- spring onions
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- creamed coconut
- pilaf spice pot (ground cumin, black mustard seeds, medium curry powder (turmeric, coriander, mustard powder, onion powder, ginger, cumin, ground fenugreek, garlic powder, chilli powder, fennel, salt*, ground black pepper))
- egg
- fresh chilli
- garlic
- ginger
- seeds cumin
- golden caster sugar
- fresh coriander
- lime
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
50 MinutesServes
2 PeopleEquipment needed
-
large ovenproof frying pan or casserole, with lid
- tea towel, saucepan
- sieve, grater
- colander, bowl
- food processor (optional)
- tongs/large spoon
Nutritional Info
| Per 100g | Per 600g Serving | |
| Energy(kJ) | 851kJ | 5104kJ |
| Energy(kCal) | 204kCal | 1222kCal |
| Fat(g) | 15g | 90g |
| of which Saturates(g) | 11g | 66g |
| Carbohydrate(g) | 12g | 73g |
| of which Sugars(g) | 2.4g | 15g |
| Protein(g) | 4.8g | 29g |
| Salt(g) | 0.3g | 1.7g |
-
-
a note from our cook
Braised celery is a revelation; cooked down it softens and adds an unctuous flavour to our seasonal new potatoes and fennel, to serve with quick cook pork.
-
recipe ingredients & allergen info
-
celery
- fennel
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- garlic
- new potatoes
- white wine (contains sulphites)
- bay leaves
- fresh parsley
- Dijon mustard (water*, spirit vinegar, brown mustard seeds, sea salt*)
- lemon
- pork escalopes
- butter (cow's milk, sea salt*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
40 MinutesServes
2 PeopleEquipment needed
-
casserole or wide
- saucepan with lid
- frying pan
Nutritional Info
| Per 100g | Per 630g Serving | |
| Energy(kJ) | 506kJ | 3190kJ |
| Energy(kCal) | 121kCal | 763kCal |
| Fat(g) | 5.9g | 37g |
| of which Saturates(g) | 2g | 13g |
| Carbohydrate(g) | 6.1g | 39g |
| of which Sugars(g) | 0.8g | 5.3g |
| Protein(g) | 8.7g | 55g |
| Salt(g) | 0.3g | 2g |
-
-
a note from our cook
Learn a few cooking tips from James Dodd, head chef in our Field Kitchen restaurant in Devon. James loves spices, and his baked rice and spinach dish is one of his home-cooked favourites, packed with flavour and aromats.
-
recipe ingredients & allergen info
-
onion
- butter (cow's milk, sea salt*)
- white basmati rice
- lemon
- spinach
- spring onions
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- creamed coconut
- pilaf spice pot (ground cumin, black mustard seeds, medium curry powder (turmeric, coriander, mustard powder, onion powder, ginger, cumin, ground fenugreek, garlic powder, chilli powder, fennel, salt*, ground black pepper))
- egg
- fresh chilli
- garlic
- ginger
- seeds cumin
- golden caster sugar
- fresh coriander
- lime
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
50 MinutesServes
2 PeopleEquipment needed
-
large ovenproof frying pan or casserole, with lid
- tea towel, saucepan
- sieve, grater
- colander, bowl
- food processor (optional)
- tongs/large spoon
Nutritional Info
| Per 100g | Per 600g Serving | |
| Energy(kJ) | 851kJ | 5104kJ |
| Energy(kCal) | 204kCal | 1222kCal |
| Fat(g) | 15g | 90g |
| of which Saturates(g) | 11g | 66g |
| Carbohydrate(g) | 12g | 73g |
| of which Sugars(g) | 2.4g | 15g |
| Protein(g) | 4.8g | 29g |
| Salt(g) | 0.3g | 1.7g |
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