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December 04, 2025

Homemade Raw Butter

There’s something incredibly satisfying about making your own butter, especially when it’s this simple. With just one ingredient — fresh raw cream — you can whip up the most luxurious, naturally rich butter right at home. It’s incredibly creamy, silky smooth and unbelievably easy to make. Once you try this, store-bought will never taste the same. Makes 1 block Ingredients: 600ml organic raw double cream Optional: 1 tsp sea salt if you want salted butter Pour the raw cream into a large mixing bowl. Using and electric whisk or a free standing mixer start whisking the cream using the highest speed setting. Keep whisking for a good 5 minutes until the cream starts to significantly thicken up and eventually starts to split. Keep going until you have lots of small lumps and you have some milky water at the bottom of the bowl. This is buttermilk by the way and you can save it to use in pancakes or any baking recipes. Using the hands pick up the buttery lumps and squeeze out all the liquid. You should have a greasy malleable paste. Keep squeezing out any excess water and shape the butter into a ball trying to smooth it out as much as possible, but don’t worry if is not perfect, it will still be delicious! If using add in the salt and massaged it into the butter. Either wrap the butter into some parchment paper or place it into a butter dish. Will keep in the fridge for up to a week.

November 29, 2025

Carrot Cake Overnight Oats

These are not your average overnight oats. They are a true powerhouse of nutrition thanks to our beef organ powder which secretly boost any recipes of your choice. If you love the flavours of carrot cake, these overnight oats are about to become your new favourite make-ahead breakfast. They’re creamy, spiced, naturally sweet, and packed with wholesome ingredients that keep you satisfied for hours. Makes 3 X 320g jars Ingredients: 2 cups organic oats 2 cups organic raw milk 1/2 cup raisins 1 medium size carrot - grated using the smallest hole of a box grater 1 tsp mixed spices 2 scoops of Organised 2 heaped tbsp organic Greek yogurt Serve with: Extra Greek yogurt + any fruits of your choice Simply add all the ingredients to a large bowl and mix well until it’s all combined. Cover and place in the fridge overnight. Remove from the fridge and divide between 3 jars. You should have a creamy and gloopy consistency. Top with extra greek yogurt and any fruits of your choice. Cover the jars with a lid and store in the fridge for up to 3 days.

November 26, 2025

Beef Bourguignon

This Beef Bourguignon is proof that you can enjoy all the deep, slow-cooked flavour of the classic dish—no alcohol required. Tender melt-in-your-mouth beef, caramelised onions, earthy mushrooms, and fragrant herbs simmer together into the most luxurious gravy, all without a drop of red wine. To make it even more nourishing, we have added our beef organ powder which is also rich in collagen, and colostrum, giving this cosy winter stew an extra boost of protein, nutrients, and richness. The result? A hearty, velvety, nutrient-dense bowl of comfort that tastes exactly like the French classic. It’s the ultimate cold-weather meal—wholesome, warming, and packed with depth and character, even in its alcohol-free version. Serves 4 Ingredients: 1 kg grass fed and organic braising beef or beef chins - cut into large chunks 1 litre of homemade beef stock or broth 2 white onions - finely chopped 2 medium size carrots - cut into thick slices A few sprigs of thyme 1 tbsp tomato puree 2 tbsp Organised 200g small shallots - peeled 200g chestnut mushrooms - cut in half 100g lardons A knob of butter for frying Salt and pepper to taste Serve with: Chopped parsley Add the chopped beef to a large bowl and pour over the stock until is fully submerged. Cover and leave in the fridge overnight. Heat the oven to 140 degrees Celsius. Place a colander over another large bowl and strain the marinated meat, keeping the stock. Add a knob of butter to a large pot on a medium heat. Once hot add in the meat and brown it in batches, transferring to a plate once browned. Add in the chopped onion and carrots and cook for 8-10 minutes until the onions starts to caramelise. Add in the thyme, tomato puree and stir to combine. Add back in the meat together with the stock and mix everything together. Cover with a lid and transfer to the oven and bake for 3 hrs until the meat is really tender.In the meantime, heat a small knob of butter in a frying pan and add in the bacon lardons and shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour. Add in the mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve with a generous sprinkle of chopped parsley.

November 22, 2025

Sweet Potato Shepherd's Pie

Sweet Shepherd's Pie This Shepherd’s Pie is everything you want on a chilly day — rich, comforting, super flavourful and bubbling away under a sweet potato mash topping. It’’s the perfect dish to batch cook on a Sunday and enjoy throughout the week. Our version comes with a nourishing twist. Alongside the classic hearty base and bone broth we have added our beef organ powder which is also rich in collagen and colostrum. Completely undetectable, yet quietly boosting the nutrient-density of every spoonful. You’d never know it’s there, but your body will thank you. Think of it as comfort food upgraded: still familiar, still cosy, but supporting you from the inside out. A wholesome, satisfying dish you’ll want to make on repeat all season long. Serves 4 Ingredients 1 white onion - finely chopped 1 large carrot - finely chopped 1 stick of celery - finely chopped 200g chestnut mushrooms - finely chopped 3 garlic cloves - crushed 500g organic and grass fed lamb mince 1 tbsp dry mixed herbs 1 tsp smoked paprika 1 tsp ground cumin 1 tbsp tomato puree 200ml bone broth or beef stock 2 tbsp Organised Salt and pepper to taste For the sweet potato topping: 4 medium size sweet potato - peeled and chopped into chunks 100ml organic raw milk A knob of organic raw butter 50g grated parmesan 1 tbsp Organised Salt & pepper to taste Add a drizzle of olive oil or a knob of butter to a large pan on a medium heat. Once hot add in the chopped onion, carrot and celery. Cook for 5-8 minutes until the onion starts to caramelise. Add in the mushrooms and cook for another 5 minutes until all their water has evaporated. Add in the garlic, dry herbs and spices. Stir everything together and cook for 1-2 minutes until the garlic is fragrant. Add in the mince, mix well and cook for 5 minutes before adding in the bone broth, and tomato puree. Stir to combine, turn the heat down to a simmer and cover with a lid. Cook for 15-20 minutes. In the meantime make the sweet mash. Add the sweet potato chunks to a large pot and cover with boiling water. Cook on a medium heat until the sweet potatoes are really soft. Drain and place them back into the pan with the milk, butter, parmesan and Organised. Using a fork or a potato masher mash everything together until all the ingredients are well combined and you have a smooth and lump free mash. Remove the mince filling from the heat and add in Organised, stir until it’s all incorporated. Season with salt and pepper. Transfer the meat to a baking dish and spread it across until you have an even layer. Add on top the sweet potato mash and using a fork spread it over the meat layer until it’s fully covered. Transfer to the oven and cook at 200 degrees Celsius for 30-35 minutes until you have a slightly crispy crust on top. Remove from the oven at let it stand for 10 minutes before serving.

November 17, 2025

Melt In The Middle Chocolate Fondant

Say hello to the ultimate cosy-night-in dessert: rich, gooey, melt-in-the-middle chocolate puddings made with just three simple ingredients. Dark chocolate for that deep, luxurious flavour, organic eggs to create the perfect light-but-fudgy texture, and our beef organ powder for a hidden boost of nutrients — completely undetectable but giving each spoonful a little extra goodness. These puddings feel decadent, fancy, and completely over-the-top, yet they come together in minutes with no faff and no complicated steps. The centre turns molten, silky and irresistible… the kind of dessert that makes you stop talking mid-bite. Makes 3-4 pots depending on the size Ingredients: 200g dark chocolate - roughly chopped (we used 85% cocoa) 4 organic eggs 1 heaped scoop of Organised Preheat the oven at 180 degrees Celsius. Start by melting the chocolate. Use a double boiler by placing a heatproof bowl with chopped chocolate over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir the chocolate occasionally until it is smooth, then remove the bowl from the heat and let the residual heat melt the remaining pieces. Let the melted chocolate cool down for a minute then add in the 4 eggs and Organised. Using a whisk mix everything really well until you have a smooth and silky consistency. Divide the batter into 3 or 4 ramekins and bake in the oven for 6 minutes for a very gooey middle or for 7 minutes for a more “cake” consistency. Remove from the oven and enjoy while hot.

November 13, 2025

Beef Stroganoff

A timeless comfort dish with a nourishing twist. This creamy beef stroganoff is rich, hearty, and packed with depth, tender mushrooms and perfectly seared beef simmered in a silky, flavourful sauce that feels like a hug in a bowl. To make it even more nutrient-dense we added our beef organ powder which is also rich in collagen, and colostrum. A powerhouse trio that supports gut health, skin vitality, and overall vitality. It’s the kind of meal that satisfies both your cravings and your body’s needs — real comfort food with real benefits. Serves 4 Ingredients: 1 tbsp extra virgin olive oil 1 white onion - finely chopped 2 cloves of garlic - crushed 1 tbsp raw butter 250g chestnut mushrooms - sliced 500g organic grass fed fillet steak - sliced into small chunks 100g organic creme fraiche 1 tsp dijon mustard 100ml beef stock or bone broth 1 heaped tbsp Organised A generous handful of chopped parsley Salt & pepper to taste Serve with: Boiled or steamed potatoes Add the olive the oil to a large pan on a medium heat. Once hot add in the chopped onion and cook for 6-8 minutes until it starts to caramelise. Add in the crushed garlic and cook for 1 more minute. Add in the butter and mix everything really well until it’s completely melted. Add in the mushrooms and cook them for 8-10 minutes until they shrink in size and all their water is evaporated. Transfer all the vegetables to a plate and set aside. If the pan is a bit dry add more olive oil. Add in the chopped steak and sear it for 2-3 minutes before adding in the creme fraiche, beef stock and mustard. Stir everything together and cook on a low heat for 5 minutes. Add in Organised and season with salt and pepper. Sprinkle over the chopped parsley and serve with the boiled potatoes.

November 13, 2025

Apple Pie Raw Milk Smoothie

This smoothie tastes like autumn in a glass — creamy, spiced, and naturally sweet. It blends all the comfort of apple pie with functional ingredients that nourish you from within. Alongside apples, bananas and cinnamon, we added our beef organ powder which is also rich in collagen, and colostrum, supporting gut health, glowing skin, and steady energy. It’s wholesome, satisfying, and sneakily packed with nutrients — the kind of everyday indulgence that makes you feel as good as it tastes. Serves 1 Ingredients 1 frozen banana 1 apple - core removed and chopped into pieces 1/2 tsp mixed spice 1 scoop Organised 3 tbsp Organic greek Yogurt About 200ml organic raw milk to blend Serve with: An extra dollop of greek yogurt Simply add all the ingredients into a blender and blend until smooth and creamy. Add more raw milk if needed. Serve with an extra dollop of greek yogurt on top.

November 11, 2025

Gut Healing Chicken Soup

This isn’t your average chicken soup, it’s comfort food combined with a powerhouse of nutrition. Slow-simmered and deeply nourishing, this recipe combines tender chicken, healing bone broth and Organised which blends together beef organ powder, collagen, and colostrum to support gut repair and whole-body vitality. Rich in amino acids, minerals, and natural collagen, this soup helps soothe the digestive tract, strengthen the gut lining, and restore balance from within. It’s warm, grounding, and packed with restorative nutrients, the kind of meal that feels like a hug in a bowl. Serves 4 Ingredients 1 white onion, finely chopped 1 celery stick, finely chopped 1 medium size carrot, finely chopped 3 garlic cloves, crushed A few sprigs of thyme 500ml homemade bone broth About 400g leftover cooked/ roasted chicken things or breast, shredded into pieces 2 scoops of Organised A generous handful of chopped parsley Salt and pepper to taste Optional but highly recommended: a piece of parmesan rind Serve with: A generous sprinkle of grated parmesan Method Add a drizzle of olive oil or a knob of butter to a large pan on a medium heat. Once hot add in the onion, carrot and celery and cook for 8-10 minutes until the onion starts to caramelise. Add in the crushed garlic, thyme leaves and cook for 1-2 more minutes, making sure to keep stirring to prevent burning. Pour in the bone broth and the parmesan rind (if using). Cook on a low heat for 20-25 minutes. Remove the parmesan rind and using an immersion blender blend the soup only a little bit to get a slightly thicker consistency. Add in the shredded chicken and stir everything together, cook for the final 2-3 minutes. Add in Organised and the chopped parsley, stir to combine and serve into bowls with lots of grated parmesan on top.

November 07, 2025

Sweet Potato Chocolate Truffles

Need fuel for a long hike? A sweet treat in your kid’s lunchbox? Or something wholesome to satisfy a chocolate craving? These sweet potato chocolate truffles are rich in minerals and slow-burning carbs, real food energy that lasts. No crash, no wrappers, no nonsense. Just simple, sustaining nourishment. Makes 8-10 truffles depending on the size Ingredients 1 medium size sweet potato, cooked until very soft (either roasted or steamed) 1 1/2 cup shredded coconut 1 tbsp melted coconut oil 10 medjool dates, pitted 4 heaped tbsp raw cacao powder 2 tbsp Organised 1/2 tsp ground cinnamon For coating: 90g dark chocolate, we used 85% cocoa A sprinkle of shredded coconut for decoration Method Scoop out the flesh from the sweet potato and add it to a food processor together with the dates and coconut oil. Blitz until you have a fairly smooth puree. Add in all the remaining ingredients to the food processor and blitz for 1 minutes. Scrape the sides and blitz again a couple of times. You should have a sticky batter. Using an ice cream scoop or a tablespoon shape the mixture into round balls and transfer them to a roasting tray covered with baking paper. Transfer to the freezer for 30 minutes to set. In the meantime melt the dark chocolate. Using a fork dip the truffles into the dark chocolate and place them back on the baking paper. Sprinkle each truffle with some shredded coconut. Place in the fridge to set for the final 20-30 minutes. If you have any leftovers store them in a container in the fridge for 4-5 days.

November 03, 2025

Pumpkin Soup

Want to make use of the softening pumpkins still sitting on your porch? Instead of letting them go to waste, why not turn those autumn remnants into something truly nourishing. Silky smooth, lightly spiced, and deeply satisfying, this pumpkin soup blends roasted pumpkin’s natural sweetness with the nutrient density of our beef organs powder which is also rich in collagen and colostrum. Every spoonful delivers warmth and whole-body nourishment, making it a perfect meal for colder days or whenever your body craves something grounding and hearty Simple ingredients, vibrant flavour, and a subtle boost of functional nutrition come together in one cosy, golden bowl. Serves 4 Ingredients 1 medium size squash (we love onion or kobucha squash), seeds removed and cut into chunks 1 white onions (skin on), chopped into quarters 4 cloves of garlic, skin on 1 tsp smoked paprika 1 tsp ground coriander 1/2 tsp ground cinnamon 2 medium size carrots, chopped into small pieces 1 stick of celery, finely chopped 400-500ml bone broth, recipe in one of my previous reel! 200ml raw cream 2 tbsp Organised A generous drizzle of extra virgin olive for roasting + cooking Salt and pepper to taste Serve with: A drizzle of raw cream A generous sprinkle of parmesan cheese A sprinkle of chilli flakes Method Add the squash, onions and garlic cloves to a large baking tray. Generously drizzle with some olive oil, salt and pepper. Toss everything together so it’s all evenly coated. Roast in the oven at 180 degrees Celsius for around 30 minutes until the squash is soft. In the meantime add a drizzle of olive oil in a large pan on a medium heat. Once hot add in the chopped celery and carrots. Cook for 8-10 minutes until they start to soften. Remove the skin from the onions and squeeze out the garlic flesh from their skins. Transfer all the roasted vegetables to the pan together with the other veggies and pour in bone broth. Blend until smooth and creamy. Add in the raw cream and Organised and mix well. If you prefer a runnier consistency add more bone broth. Taste and adjust for seasoning. Serve the soup with a drizzle of raw cream, parmesan cheese and some chilli flakes.

October 28, 2025

Pumpkin Cheesecake Cups

All the cosy flavours of pumpkin pie, reimagined into creamy, no-bake cheesecake cups that feel indulgent and nourishing. Blending real pumpkin, warming spices, and a silky filling, this recipe sneaks in a gentle boost of our beef organs powder, collagen, and colostrum to support your gut, skin, joints and overall vitality. Silky, creamy and satisfying, these no bake cheesecake pots are the perfect balance between comfort and nourishment. Ingredients For the cheesecake mousse: 170g organic cream cheese 120g organic greek yogurt 2 tbsp raw honey 1 scoop Organised For the pumpkin layer: 400g pumpkin puree 120g organic greek yogurt 2 heaped tbsp organic cream cheese 1 tbsp raw honey 1 tsp ground cinnamon 1/2 tsp ground ginger For the coconut crumble: A generous handful of coconut chips 1 tsp coconut oil or butter 1 tsp raw honey Method To make the coconut crumble add the coconut chips to a dry pan on a medium heat. Toast them for few minutes until they turn slightly golden then add in the coconut oil and honey. Stir everything really well then remove from the heat. Transfer to a plate covered with parchment paper and let it cool down completely. To make the cheesecake mousse layer add all the ingredients into a food processor and blitz until smooth. You can also do this by whisking all the ingredients into a bowl until well incorporated. Repeat the same process for the pumpkin layer. To assemble layer the cheesecake mousse with the pumpkin cream and top with a generous sprinkle of the coconut crumble.

October 18, 2025

Carrot Cake Bliss Balls

These Carrot Cake Bliss Balls have all the warm nostalgic flavours of classic carrot cake, in a wholesome, bite-sized form. Naturally sweetened with raisins and brightened by a splash of orange juice, they’re perfectly balanced with the creamy richness of shredded coconut and fresh carrots. What makes these bliss balls extra special is their powerful nutrient boost... our beef organs powder for deep nourishment, collagen for skin and joint support, and colostrum for gut and immune health. Together, they create the most perfect nourishing snack, perfect for on-the-go energy or whenever you fancy a sweet bite. Makes 10-12 bliss balls depending on the size Ingredients 1 1/3 cup shredded coconut + extra for coating 1/2 cup sultanas or raisins 1 small carrot, grated using the smallest hole of a box grater 2 tbsp Organised 2 tbsp freshly squeezed orange juice The zest of 1 organic orange 1 tsp ground cinnamon 1/2 tsp ground ginger Method Add the coconut and Organised to a food processor. Blitz until you have a coarse kind of flour. Add in the rest of the ingredients and blitz well until you have a sticky mixture when pressed between your fingers. If you find the mixture a bit too wet add another tablespoon of shredded coconut. Roll the mixture into balls and coat them in some extra shredded coconut. Enjoy straight away or store in an airtight container in the fridge for 3-4 days.

October 17, 2025

Lamb liver pâté

If you were to bring up liver to your grandparents, chances are they'd smile and mention pâté. Smooth, rich, and spread thick over warm toast, liver pâté was once a Sunday staple, the kind of nourishing luxury that made its way into every family kitchen. Somewhere along the way, we forgot that this old-fashioned dish was also one of the most nutrient-dense foods on earth. Brimming with vitamin A, B12, folate, and iron, nutrients most of us are now deficient in, liver pâté is ancestral wisdom disguised as comfort food. Here’s how to bring it back the way our grandparents knew it... simple, elegant, and deeply nourishing. Serves 4 Ingredients 400g organic lamb liver, chopped into small pieces 2 shallots, finely chopped 2 garlic cloves, finely chopped 250g raw butter, at room temperature and chopped into cubes A few sprigs of fresh thyme 100ml double raw cream 2 tbsp Organised A generous sprinkle of salt and pepper A drizzle of olive oil for cooking Method Add the oil to a large pan on a medium heat. Add in the shallots and cook for 5-8 minutes until they start to caramelise. Add in the garlic and cook for 1 more minute until fragrant. Add in the chopped liver and cook and cook for 8-10 minutes until they are slightly golden and cooked through. Add in the thyme and stir to combine. Remove from the pan and add to a food processor. Blitz for about 30 seconds. To the pan add in the cream and using a wooden spatula scrap all the brown bits from the bottom of the pan. Bring to a boil then remove from the heat and add to the food processor. Blitz again until well combined. Reserve about 80g of the butter and gradually add in the rest to the food processor until is all well combined with the liver and you have a smooth and lump free texture. Add in Organised and blitz again. Melt the rest of the butter. Transfer to a glass jar or bowl and cover the top with the melted butter. Add few sprigs of thyme for decoration and place in the fridge to set for 2-3 hours until fully solid on top. Serve with carrot sticks and soft boiled organic eggs. Store any leftover in the fridge for up to a week.

October 03, 2025

Crispy Lamb Stuffed Sweet Potatoes

A dish that truly belongs to Autumn. Sweet potatoes, with their gentle sweetness and slow-burning starch, are nature’s gift in this season of shorter days. Pair them with grass-fed lamb, rich in heme iron, zinc, and the deep flavour only well-raised animals provide This recipe brings those two together, with a little fire from harissa and a nutrient-dense boost from Organised. The result? Crispy, spiced lamb nestled into soft sweet potato boats, topped with a bright parsley mint salad and a cooling dollop of yogurt. Serves 4 Ingredients 4 medium size sweet potatoes 500g organic grass fed lamb mince 3 garlic cloves, crushed 2 heaped tbsp harissa paste 2 tbsp Organised Salt & pepper to taste For the salad: 200g cherry tomatoes, cut into quarters 1/2 red onion, finely chopped 1/2 medium size cucumber, cut into small pieces A generous handful of parsley, finely chopped A generous handful of fresh mint, finely chopped A glug of extra virgin olive oil Salt & pepper to taste Serve with a dollop of organic Greek yogurt Method Using a fork pierce all over the sweet potatoes. Place them on a baking tray and roast them in the oven at 180 degrees Celsius for 40-45 minutes until they are cooked through. In the meantime make the filling. Add a drizzle of olive oil to a large frying pan on a medium heat. Brown the lamb mince for 5-6 minutes. Avoid overcrowding the pan to get a good sear. Stir in the garlic and harissa paste and cook for another minute. Add in Organised and mix everything well. Season with salt and pepper. To make the salad simply mix all the ingredients into a bowl. Cut in half the sweet potatoes and divide the lamb filling between them. Add the chopped salad on top and serve with a dollop of greek yogurt.

October 03, 2025

Turkish Eggs with Colostrum

A dish for slow mornings. Turkish eggs, softly poached, slipped into garlicky yogurt, and finished with melted butter spiked with chili, are the kind of breakfast that asks you to linger. It’s not a breakfast for rushing out the door, but one that steadies and restores. Here, the yogurt is lifted with colostrum, nature’s first milk, rich in immunoglobulins and growth factors our modern diets too easily forget. Swirl the chili butter through, tear bread into the bowl, and you have a dish that feels generous, alive and deeply fuelling. Serves 1 Ingredients 1 tsp Aleppo chilli flakes 2 tbsp extra virgin olive oil 200g organic Greek yogurt 1 garlic clove, crushed 2 tbsp Organised 2 organic eggs Salt & pepper to taste Serve with: a small handful of chopped dill Method Add the chilli flakes and olive oil to small pan on a very low heat. Simmer for 5-8 minutes until the oil has turned to a bright red colour. Remove from the heat and let it cool down completely. In a bowl mix together the yogurt, garlic, Organised, salt and pepper. Set aside. Bring a pot of water to a boil. Gently add in the two eggs and cook them for 6 minutes. Drain the eggs and rinse under some cold water. Peel them and cut them in half. To assemble spread the yogurt on a bowl and add on top the soft boiled eggs. Drizzle with the chilli oil and sprinkle with the chopped dill.

October 04, 2025

Organ Stuffed Beef Tacos

These crisp lettuce leaves make the lightest of wrappers, but what they hold is anything but ordinary. The mince here isn’t just beef, it’s folded with organ meats, collagen, and colostrum, bringing back the kind of nutrient density our diets once took for granted. For most of human history, these were the cuts that mattered. Liver for strength, heart for stamina, lung for longevity, prized foods that carried the weight of survival. Muscle meat was secondary, often the last thing eaten once the real treasures were gone. Today, tucking them into a dish like this is a way to disguise them best, slipping the forgotten parts of the animal back into the everyday, without needing to sit down to a plate of kidneys on toast. Serves 2 Ingredients 500g organic grass fed beef mince 1 pointed red pepper, chopped into small pieces 200g green beans, trimmed and finely chopped 2 spring onions, finely chopped A thumb size piece of ginger, grated 1 tbsp fajita/taco spice mix 1/2 tsp garlic granules 2 tbsp Organised Salt and pepper to taste Serve with: Small lettuce leaves 1 avocado The juice of 1/2 lime A sprinkle of chopped coriander Salt and pepper to taste Method Add a drizzle of olive oil to a large frying pan on a medium heat. Add in the mince, try not to overcrowd the pan so it gets a good sear. Brown the mince for 5-6 minutes. Remove from the pan and set aside on a plate. To the same pan add in the chopped greens beans and pepper. Cook for 5-8 minutes until the vegetables are starting to go soft. Add in the grated ginger and cook for 1 more minute. Add the mince meat back into the pan with the vegetables, spices, Organised and garlic granules. Mix everything really well and cook for the final 2 minutes. Using a fork mash down the avocado until you have a chunky quacamole, season with the lime juice, salt and pepper. Fill up each lettuce leaf with the mince mixture and top with a dollop of guacamole and sprinkle of coriander on top.

September 21, 2025

Rosemary Roasted Fig Yoghurt Bowl

You haven’t known breakfast indulgence until you’ve slow-roasted a fig with rosemary. Sticky, jammy, and collapsing into itself, the seasonal fruit softens under heat, infused with an earthy, herbal perfume. Here, they're spooned warm over a thick cloud of Greek yoghurt blended with Organised, transforming breakfast into medicine. A creamy, bioavailable matrix of fat-soluble vitamins, growth factors, and peptides that feed the gut lining, support hormonal harmony, and nourish every cell from within. Serves 1 Ingredients 2-3 figs A generous drizzle of raw honey A few sprigs of fresh rosemary 150g organic Greek Yogurt 2 tbsp Organised Method Add the figs to a baking tray and generously drizzle with the raw honey. Pull apart the rosemary leaves and add sprinkle them on top of the figs. Roast in the oven at 180 degrees Celsius for 15-20 minutes until the figs look really jammy. In the meantime mix the yogurt with Organised until well combined. Add the figs on top of the figs and served drizzled with some extra honey on top (optional).

September 15, 2025

Organ Stuffed Peppers

One of the easiest ways to start adding organ meats into your diet, especially if you’re new to them, is to slip them into meals you already love. That way, the flavour blends in seamlessly, and you still get all the benefits. Stuffed peppers are a great example. They’re hearty, cheesy, and familiar, and in this recipe, the classic beef filling gets a quiet upgrade with a nutrient-rich organ blend (plus collagen and colostrum). You won’t taste the difference, but your body will thank you for the extra nourishment. Fresh basil keeps things bright, mozzarella melts into a gooey blanket on top, and the whole thing comes together as a hearty, wholesome dinner with a subtle nose-to-tail upgrade Serves 3 Ingredients 3 bell peppers, seeds removed and cut in half 1 white onion, finely chopped 1 stick of celery, finely chopped 500g organic grass fed beef mince 2 tbsp Italian style dried mixed herbs 2 garlic cloves, crushed 3 tbsp tomato puree 250g fresh cherry or vine tomatoes, chopped 2 tbsp Organised 1/2 mozzarella ball, sliced A generous handful chopped basil Extra virgin olive oil for cooking Salt & pepper to taste Method Add the pepper halves to a large baking tray and drizzle with some olive oil, salt and pepper. Roast in the oven at 200 degrees Celsius for about 20 minutes until they have soften but still with a bite. Remove from the oven and set aside. In the meantime make the filing: add a drizzle of olive oil to a large frying pan on a medium heat. Once hot add in the chopped onion and celery. Cook for 5-7 minutes until the onion starts to caramelise. Add in the dried herbs and garlic, stir and cook for one more minute. Add in the beef mince, combine everything together and cook for 5 more minutes until the beef looks cooked through. Add in the tomato puree, fresh tomatoes and cook for 10 more minutes until the tomatoes have fully broken down. Add in Organised and season with salt and pepper. Stuff the peppers with the beef filling. Sprinkle each pepper with some chopped basil and cover them with the mozzarella slices. Place the peppers back in the oven for the final 15-18 minutes, until the mozzarella has fully melted and slightly crispy around the edges. Enjoy while hot and store any leftovers in the fridge for 2-3 days.

September 12, 2025

Beef Pho Soup

Beef pho isn’t just comfort in a bowl, it’s medicine for your gut. The slow-simmered bone broth is rich in glycine, proline, and glutamine: amino acids that repair the gut lining, reduce inflammation, and soothe digestion from the inside out. Tender beef, warming spices, and fresh herbs make this a deeply nourishing dish you’ll crave. We love to serve with a soft-boiled egg for extra nutrient density and plenty of chopped coriander. Plus, pho tastes even better the next day, making it perfect for meal prep. Serves 4 Ingredients 450–500g stewing beef, preferably on the bone, cut into large chunks 400ml bone broth A thumb size piece of ginger, peeled and chopped into small pieces 4 garlic cloves, peeled and chopped 1 cinnamon stick 1 star anise 1 white onion, peeled and chopped into small pieces 4 whole cloves 5–6 tenderstem broccoli or 4 pak choi chopped into half (lengthways) 4 spring onions, finely chopped A drizzle of olive oil for cooking Salt and pepper to tasteServe with: 1 soft boiled egg per person A generous sprinkle of chopped coriander Method Add drizzle of olive oil to a large pot. Once hot add in the beef chunks and brown them on each side for 1–2 minutes. You might need to do this in batches. Place the meat on a plate on the side. To the same pan add in the chopped onion and cook for 5–7 minutes until it starts to caramelise. Add in the garlic, cinnamon stick, cloves and stir everything together. Cook for 1 more minute until the garlic is fragrant then add the meat back into the pan. Cover everything with the bone broth plus 400ml of water. Turn the heat down to a low simmer, cover with a lid and cook for around 2 hours until the meat is really tender and just falls apart. If it doesn’t keep on cooking for another 30 minutes. Add in the tenderstem broccoli or pak choi and simmer for 5 more minutes before adding the chopped spring onions. Serve the Pho into bowls and serve with chopped coriander and 1 soft boiled egg cut in half. Store any leftovers in the fridge for 3–4 days.

September 08, 2025

Bone Marrow Ice Cream

elAll human sex hormones are derived from cholesterol. Our body makes about 80% on its own, but the other 20% has to come from food. And the best sources? Ancestral fats like eggs, butter, and the star of today’s recipe: bone marrow.Without that dietary cholesterol, your hormones don’t stand a chance. No cholesterol = no testosterone, no estrogen, no progesterone. Forget “hormone balancing” teas and supplements, your endocrine system is built on animal fats. Get that foundation right and your body knows what to do. Marrow isn’t just rich, creamy, and delicious, it’s one of the most nourishing foods you can eat. Vitamins A, D, E & K2 to support hormones, skin and immunity Collagen-building fats for joints and elasticity Glycine for detoxification, wound healing and deep, restorative sleep Turn it into ice cream and you’ve got the ultimate dessert with benefits. Proof that the foods our ancestors prized most can still be indulgent, modern, and seriously enjoyable. Serves 5-6. Ingredients 1 marrow bone 300ml double raw cream 2 organic eggs 4 heaped tbsp raw honey 1 tsp vanilla extract 2 tbsp Organised 250g fresh strawberries (any other berries of your choice will work too) 1 tbsp raw honey Optional: some chopped dark chocolate to sprinkle on top Method Place the marrow bone on a large baking tray. Roast it in the oven at 180 degrees celsius for around 25 minutes until the marrow in the middle is bubbly and oozing oil. Remove from the oven and using and using a spoon scoop out the marrow from the bone. Add it to a blender together with 2 tablespoons of honey and blend until you have a smooth and lump free consistency.. While the bone marrow cooks make the rest of the ice cream. Add the strawberries together with the honey a pot on a medium heat. Cook them down gently for about 8-10 minutes until they are soft and syrupy. Remove from the heat and set aside. Divide the egg yolks from the whites and place the whites in a large bowl. Using an electric whisk whisk them until you have a mousse type of consistency.You don’t need stiff peaks for this recipe. Add the double cream to a separate bowl and whisk until it starts to thicken up. Don’t be tempted to over whisk it as it might split. Using a spatula fold the egg whites Into the whipped cream until they are well combined then add in the marrow mixture, eggs yolks, the rest of the honey and vanilla. Gently mix everything together trying to keep as much as possible an airy and fluffy consistency. Pour the ice cream into an oven dish. Dot the jammy strawberries on top and place in the freezer overnight to set. Remove the ice cream from the freezer 10 minutes before serving. Scoop the ice creams into bowl and if using serve with some chopped dark chocolate.

September 06, 2025

Blackberry Immunity Jam

Nature has a funny way of giving us what we need, exactly when we need it. Just as our defences brace for colder days, blackberries arrive bursting with vitamin C, and this jam captures it perfectly. Preserve it now and you’ve banked a small winter shield, just as our ancestors did, tucking late-summer fruit into jars, crocks and cellars so colour and vitamin C were on hand when the frost set in. Stir a spoon through raw yogurt or kefir, swirl into warm water with lemon and a pinch of sea salt when you’re run-down, or pair it with iron-rich meals (like stew or liver pâté) to boost absorption. Ingredients 500g blackberries, we used fresh but frozen will work too 2 tbsp raw honey 2 tbsp Organised Method Add the blackberries and a dash of water to a large pot on a medium heat. Bring to a boil then turn it down to a very low heat. Add in the honey, stir everything together and cook down the blackberries until they are fully broken down and you have a chunky jam kind of consistency. It should take about 25-30 minutes. Make sure to keep stirring to prevent from burning. Add in Organised and mix everything together. Don’t worry if the jam looks a bit runny it will thicken up once it cools down completely. Transfer the jam to a jar or glass container.

August 31, 2025

Organ Pesto (Nut-free)

Bright, fragrant, and bursting with nourishing goodness, this nut-free pesto puts a unique twist on the Italian classic. Fresh basil and sharp Parmesan bring familiar savoury notes, while our beef organ blend, collagen, and colostrum add nature's most bioavailable nutrients without altering the vibrant flavour. Perfect for anyone avoiding nuts, it’s a creamy, umami-rich spread that’s as good tossed through pasta as it is drizzled over a juicy steak or roasted veggies. Makes a small pot, enough for 3 people if used as a pasta sauce or dressing Ingredients 90g (2 cups) fresh basil leaves 50g (1/2 cup) grated parmesan The juice of 1 lemon 2 tbsp Organised 60ml (1/4 cup) extra virgin olive oil 1 garlic clove A generous pinch of sea salt to taste Method Simply add all the ingredients to a food processor and blot until fairly smooth. You might need to scrape the sides a couple of times and blitz again. Taste and adjust for seasoning. Transfer to a jar and store in the fridge for 3-4 days, alternatively freeze it for up to 3 months.

August 30, 2025

Crustless Quiche with Beef Organs

This crustless quiche is the perfect combination of fresh seasonal flavour and nutrient-dense goodness. Bursting with tender summer vegetables, salty pops of olives, and the aromatic lift of fresh basil, it’s held together in a rich, savoury custard infused with Parmesan cheese. But what truly sets it apart is its incredible nutritional profile, our beef organ powder for a natural source of vitamins and minerals, collagen for skin, joint, and gut health, and colostrum for immune support. Instead of a traditional pastry crust, this quiche uses a light touch of coconut flour, making it naturally gluten-free while adding a delicate, subtly sweet undertone. The result is a dish that feels indulgent yet wholesome, perfect for those who love to eat well without compromise. Serve it warm for a nourishing breakfast, pair it with a crisp salad for a light summer lunch, or pack slices for on-the-go snacks that keep you fuelled throughout the day. Whether you’re looking to impress guests or simply make the most of seasonal produce, this crustless quiche proves that healthy eating can be every bit as delicious and satisfying as it is good for you. Ingredients 2 small courgettes, cut into slices 6 organic eggs 50g (1/2 cup) parmesan cheese 60g (1/2 cup) coconut flour 2 tbsp Organised A bunch of basil leaves (about 30g) 10-12 kalamata olives, cut in half 2 spring onions, finely chopped 10-12 cherry tomatoes, cut into quarters 3 tbsp raw milk A generous pinch of salt and pepper Ingredients Preheat the oven at 180 degrees Celsius. Line a brownie tin with some parchment paper. Add the sliced courgettes to a large baking tray and drizzle with some olive oil, salt and pepper. Roast in the oven for 10 minutes. Remove from the oven and set aside. While the courgettes are roasting in a large bowl whisk together the eggs. Add in the parmesan, coconut flour, Organised, basil, olives, spring onions, cherry tomatoes, cooked courgettes and the raw milk. Whisk everything until well combined and season with salt and pepper. Pour the mixture into the baking tin and spread it evenly using a spatula or the back of a spoon. Bake in the oven for 30-35 minutes until you have a slightly brown crust on top. Remove from the oven and let it cool down for around 20 minutes in the tin. Cut into squares and enjoy straight away or store in the fridge for 4-5 days.

August 24, 2025

Organ & Blackberry Crumble

If you, like us, have been picking every last berry off the hedge you can find… we’ve got just the thing for you. Blackberries come into season right as we head into autumn for a reason. They’re packed with vitamin C to strengthen immunity before winter, fibre to keep digestion steady, and deep purple antioxidants that help protect cells from stress. There’s always a reason food comes into season when it does. Serve it warm with cream or yogurt, and if you’ve managed not to eat half the blackberries straight off the bush, you’ve already won. Serves 5 Ingredients For the fruit layer: 3 medium size apples, core removed and chopped into small pieces 450g blackberries 1 tsp ground cinnamon 2 tbsp raw honey For the crumble layer: 90g (1 cup) organic sprouted oats 60g (1/2 cup) organic buckwheat flour 80g organic raw butter, at room temperature 2 tbsp raw honey 1 tsp ground cinnamon 1/2 tsp ground ginger 1 heaped tbsp Organised A pinch of sea salt Serve with: organic greek yogurt or raw cream Method Add the apples, blackberries, cinnamon and honey to a large pan on a medium heat. Add a dash a water and cook gently for 20-25 minutes until the blackberries have fallen apart and you have a chunky jam consistency. Remove from the heat and pour into a oven safe baking dish. While the fruits cook make the crumble layer. In a large bowl add all the ingredients and using your hands mix everything well until the butter is fully incorporated. You have a sticky mixture when pressed between your fingers. Spread it evenly across the baking dish covering the fruit layer completely. Bake the crumble in the oven at 180 degrees Celsius for 20-25 minutes until golden brown on top. Remove from the oven and enjoy hot or cold. Delicious on its own or served with some creamy Greek yogurt or raw cream.