Shop Now

Crispy Lamb Stuffed Sweet Potatoes

By ELISA ROSSI

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.

Published on: October 03, 2025

Latest articles

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.

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.

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).

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.

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.

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.

More than just a supplement

All-in-one, 100% grass-fed beef protein powder, enriched with collagen, colostrum and beef organs. Designed to replace multiple supplements using whole-food nutrition.

Inside organised

Beef Protein

Bovine Collagen

Bovine Colostrum

Bovine Organ Complex

(Liver, Heart, Kidney, Spleen, Lung)

Celtic Sea Salt

Raw Honey

Maple Syrup

Organic Dates

Buy Now

Blue packaging for the 'Organised' whole food organ blend product, emphasizing nutrition and longevity benefits.

NO SUGAR ADDED

NO FLAVOURINGS

NOTHING ARTIFICAL

NO STEVIA OR ERYTHRITOL

NO PESTICIDES

Crispy Lamb Stuffed Sweet Potatoes

Latest articles

Leave a comment

More than just a supplement