Putting Together My Order For September

Having recently moved house whilst also preparing our daughter for the start of school, I’m ready for the 'new start feeling' that September can bring. Of course, not everyone is entering back into routine, but maybe you’re looking forward to some cooler weather (our farmers certainly need rain), roast season and the arrival of autumn. 

Planning our meals certainly helps keep some order amongst the change some of us experience at this time of year. Autumn also heralds a shift at Field & Flower as we welcome back Curtis’ wild venison, a White Lake guest cheese, and the return of free-range chicken pies.

I’m sharing my first Field & Flower order of September to provide some inspiration for those of you sat down deliberating what should go into your next box.

1. Somerset cider and apple sausages

2. Beef mince

3. Whole free-range chicken

4. Harissa pulled pork

5. Pieminister chicken pies

6. Mini pork loin joint

7. Piri piri chicken meatballs

 Price: £59.57

 As a household of 3 we’d spread these meals over a fortnight.

 £6.60 per meal

MONDAY

The Somerset Cider Brandy and Apple Sausages have been a hit this summer and slow cooking them with some lentils and a stock could be the first dish to kick off cooler September temperatures. The stickiness of the apple and cider should ooze into the lentils.

WEDNESDAY

I’d use our beef mince to create a smoky beef ragu that can simmer away. Spooned over a buttered crispy baked potato feels like a good way to head into the latter part of the week.

THURSDAY

Peri Peri Chicken meatballs. Quick and easy, these are versatile but we’ll eat them with some orzo and grated smoked goats’ Caerphilly.

SATURDAY

Rotisserie​ chicken is all the range at the moment. We’ve just filmed Sam and Izzy cooking a beer can chicken, our version of a rotisserie chicken at home (soon to be released on our socials, so watch this space). As Sam said it’s perhaps a bit fancy for a midweek so I’d get this going on Saturday and enjoy the left overs for a couple of days. If I had the time I’d make a rich chicken soup with the carcass.

SUNDAY

A left over chicken Caesar salad with a side of roasted veg. Tossing some courgette, beetroot, onions and fennel in our Shepton rub and roasting for 40 minutes is low effort for big seasonal flavours.

MONDAY

Chicken soup if all has gone to plan! Saving some for a stock for gravy on pie night.

TUESDAY

Tuesday is reserved for some harissa pulled pork. The versatile sous vide Harissa pork just needs 20 minutes and heating through a burrito or added to coconut milk for a curry. This has long been my favourite sous vide product.

THURSDAY

Thursday of the second week feels like a good pie night and with our pies on sale at 2 for £9 they’re quick and delicious. Gravy from the beer can chicken is a possibility.

SUNDAY

The first roast of the season comes through the kitchen. The first wafts of seasoned pork with crispy crackling hitting a hot oven tray with half cut garlic cloves, sat on some sliced fennel and fresh thyme are hard to beat. No left overs this Sunday.

I’ve missed some of the less frequent essentials such as our salted butter, black wax cheddar and Dorset dairy yoghurts. Perhaps some chorizo charcuterie alongside a cold beer, and some thick sliced ham for good measure. After all it might still be ploughman’s weather come September…

Thanks for reading.