For a beautiful Steak and ox kidney pie start by heating a large skillet over a high heat.

Dredge your diced beef in flour first and then seperately dredge your ox kidney. Place a good amount of vegetable oil in the skillet and brown off the diced beef first and then separately the kidney.

Add to the hot frying pan now some halved button mushrooms and remove before then sweating down some onions. add and cook out some tomato paste then some thyme and bay.

Pour over the onions some brown ale, reduce slightly and then add a good hit of beef stock.

Add back in your diced beef and then your ox kidney. Slowly simmer away for 90 minutes until tender.

Pour this mix into a pie dish, cover with puff pastry and place in a 180°C oven for 25 minutes.

Serve with mash, peas and carrots

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.