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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.

August 22, 2025

Whipped tallow moisturiser

From ancient Egypt to medieval Europe, beef tallow was a trusted skincare ally. Egyptian queens indulged in tallow-infused balms, enhanced with aromatic herbs to soften their skin, whilst Roman soldiers and Greek athletes embraced its resilience, layering tallow creams to shield their bodies from harsh climates and aid in recovery. Even in the cool forests of Northern Europe tallow was revered and blended with botanicals to create balms that both healed and enchanted, whilst among Native American tribes it was treated as a sanctity embodying the all encompassing natural sufficiency provided by the buffalo. Part of what makes tallow so remarkable is its biological harmony with our skin. Its lipid profile closely mirrors our own sebum, allowing it to deeply moisturise, restore, and protect without clogging pores or disrupting the skin’s natural rhythm. Unlike synthetic creams filled with stabilisers and emulsifiers, tallow carries a full spectrum of bioavailable nutrients, including fat-soluble vitamins and conjugated linoleic acid (CLA), known for its anti-inflammatory and skin-repairing properties. We infused our balm with calendula and chamomile, two botanicals long celebrated for their ability to stimulate tissue regeneration, reduce inflammation, and support healing in conditions like eczema, dermatitis, and irritated skin. Ingredients 1 cup grass-fed beef tallow (ideally from suet, rendered at home or bought pure) 2 tbsp cold-pressed extra virgin olive oil (for a softer texture) 1 tsp unrefined beeswax (optional, for a firmer balm) 5–10 drops chamomile or calendula essential oil (optional, for calming irritation) Method Place the tallow and beeswax in a small glass jar or bowl. Set the jar in a saucepan with a couple inches of water (makeshift double boiler). Heat on low until fully melted. Remove from heat. Stir in the olive oil until smooth. Let it cool slightly, so it’s warm but not hot, then add essential oils if you like. Stir well (or whip for a more spreadable texture). Pour into a clean glass jar. Allow to cool at room temperature until solid. Keep covered in a cool place or the fridge if your home is warm. It will stay fresh for several months

August 11, 2025

Strawberry Cheesecake Ice Lollies

Dessert meets deep nourishment in these vibrant, creamy Strawberry Cheesecake Popsicles, a modern take on a nostalgic trea, crafted with a powerful blend of whole-food ingredients. Fresh strawberries and tangy Greek yogurt bring that classic cheesecake flavour, while the real magic lies in the functional ingredients hidden beneath the sweetness: grass-fed collagen peptides, beef organ powder, and bovine colostrum thanks to our all in one beef organ blend. Despite their nose to tail ingredients, these popsicles are smooth, fruity, and indulgently creamy, tasting like that nostalgic childhood dessert. Makes 9-10 depending on the size Ingredients 400g strawberries 1 1/2 cup organic Greek Yogurt 2 tbsp Organised 1/3 cup raw milk or full fat tinned coconut milk 2 tbsp raw honey or maple syrup Method Add the strawberries to a blender and blend until smooth. In a bowl mix together the yogurt, Organised, raw honey and coconut milk. Using a spoon or a jug add layers of the strawberry puree and yogurt mixture to the ice lollies mould. Optional: use a skewer to create some swirls for a marble effect. Place the ice lollies mould in the freezer overnight to set. Remove from the freezer and and run the mould under hot water fro 20-30 seconds then gently pull out the ice lollies.

August 05, 2025

Summer Steak Salad

This is not your average salad. Charred slices of steak, still warm and blushing pink, laid over bitter greens, sun-soaked vegetables, and soft slices of late-summer fruit. It’s bright, grounding, and built for appetite. The quiet centrepiece, though, is the vibrant green dressing. Sharp, herb-heavy, with a gentle kick from chilli and spring onions, it brings both lift and depth. But beneath the flavour sits something more substantial. Blended seamlessly into the mix are three deeply functional ingredients: grass-fed organ powder, collagen, and colostrum, all found in Organised. Collagen supports skin, joints, and gut lining. Colostrum delivers immune support and natural growth factors. Organ powder brings a broad-spectrum hit of vitamins A, B12, iron, and essential minerals from liver, heart, and kidney. It’s fresh, bold, and unapologetically built to nourish. Ingredients For the green dressing: A small bunch of fresh parsley (about 20g) 1 green bell pepper, stalks, seeds removed and chopped into pieces 1 green chilli, stalks, seeds removed and chopped into pieces 2 spring onions, chopped 1 heaped tbsp Organised The juice of 1/2 lemon 2 tbsp extra virgin olive oil 1 tsp raw honey A generic pinch of salt and pepper to taste For the rest of the salad: 1 grass fed steak, cooked to your liking 1 peach or nectarine, cut into thin slices 1/2 small cucumber, cut into slices 4-5 radishes, thinly sliced 2 spring onions, finely chopped Method To make the dressing add all the ingredients into a blender and blend until smooth. Add in the honey and mix well. Check for seasoning. Grill or pan fried the steak to your liking. We like it medium rare, 3 minutes on each side. Remove from the pan and let it rest on a chopping board for 3-5 minutes. Cut the steak into thin strips. Add all the salad ingredients to a large serving plate or bowl. Add the sliced steak on top and generously drizzle with the dressing. Store any leftover dressing in the fridge for 2-3 days.

August 05, 2025

Peaches & Raw Cream Smoothie

Juicy, sun-ripened peaches meet rich, velvety raw cream in this elevated take on a classic favourite. The sweetness of banana and peach is cut by the tang of Greek yogurt and the depth of raw cream, fats our ancestors prized, not feared. A spoonful of Organised’s organ blend slips in almost unnoticed, yet delivers iron, B12, and fat-soluble vitamins most smoothies wouldn’t dare touch. Soaked goji berries add a faint chew and trace minerals, rounding out a blend that’s more sustenance than snack. Serves 1 Ingredients 1 frozen banana 1 peach or nectarine, stone removed and chopped into pieces 3 heaped tbsp organic greek yogurt 2 tbsp organic raw cream 2 tbsp Organised 100ml organic raw milk or coconut milk to blend Optional: an handful of goji berries soaked in some warm water for 10 minutes Toppings: An extra spoonful of greek yogurt & a sprinkle of cacao nibs/ bee pollen Method Simply add all the smoothies ingredients into a blender and blend until smooth and creamy. Serve with your favourite toppings.

August 02, 2025

Beef Organ Bolognese

If there’s one thing we know to be true, organs are deeply nutrient-dense, gut-healing, and metabolic gold… but most people still don’t know how to cook them (or hide them). Enter this silky, umami-rich ragù that tastes like hours in a Nonna’s kitchen, with the added benefit of functional nutrition. Since courgettes are in season we love to turn them into spaghetti as they soak up perfectly the sauce, but any pasta of your choice will work too. Serves 4-5 Ingredients 1 white onion 1 celery stick 1 carrot 3 garlic cloves, crushed 500g organic grass feed beef mince 1 can (400g) chopped tomatoes 1 tbsp tomato puree 2 tbsp Organised A small bunch of basil leaves, finely chopped A drizzle of olive oil or a knob of butter for cooking Salt & pepper to taste Serve with: 1 spiralised courgette per person & plenty of freshly grated parmesan Method For best results add the onion, celery and carrot to a food processor and pulse few times until they are all chopped to a fine consistency. Alternative using a sharp knife dice them really small Add the olive oil or butter to a large frying pan on a medium heat. Once hot add in the chopped vegetables. Cook for 5-8 minutes until the onion starts to caramelise. Add in the crushed garlic and cook for 1 more minute. Keep stirring to prevent from burning. Add in the beef mince and stir everything together. Let the mince brown slightly for 5 minutes before adding in the tinned tomatoes, tomato puree and Organised. Mix everything well, turn the heat down to a simmer, cover with a lid and let the sauce cook gently for 40 minutes to 1 hour. Stir from time to time to prevent the sauce sticking to the bottom of the pan. Using a vegetable spiralizer or a peeler create ribbons or noodles out of your courgettes. Remove the sauce from the heat and add in the chopped basil. Season with salt and pepper. Stir the sauce through the courgetti and serve with plenty of grated parmesan.

July 27, 2025

Nose To Tail Caesar Salad

Now that we’ve nailed our homemade seed oil free mayonnaise, we’ve been making all of the classics we used to avoid. First up… Caesar salad, reimagined the Organised way. A nutrient-dense upgrade featuring crispy chicken, salty bacon, and a creamy Caesar dressing made with Organised, our blend of grass-fed organs, colostrum, and collagen. That means iron, B12, CoQ10, vitamin A, and gut-loving peptides… all in your lunch. Serves 2 Ingredients: 1 large head of romaine lettuce, chopped 2 organic chicken breast or 2 boneless thighs 4 rashes of organic bacon A generous sprinkle of parmesan cheese For the dressing: 4 heaped tbsp of our seed oil free mayo The juice of 1/2 lemon 1 tbsp extra virgin olive oil 2 tbsp parmesan cheese 1 tbsp Organised 1 tsp Worcestershire sauce 1 small garlic, crushed 1 tsp dijon mustard Salt and pepper to taste Method If you are using chicken breasts lightly bash them to an even thickness. Sear the chicken in a hot pan for 3-4 minutes on each side until golden. Transfer to the oven and cook at 180 degrees Celsius for 8-10 minutes until the chicken is cooked through. Remove from the oven and cut into chunks. To the same frying pan add the bacon rashes and cook until crispy. Remove from the pan and cut into large pieces. While the meat is cooking make the dressing. Simply add all the ingredients into a bowl and mix until well combined. To assemble the salad add the chopped romaine to a bowl followed by the chicken and bacon.Generously drizzle with the dressing and serve with plenty of grated parmesan on top

July 24, 2025

Homemade mayonaise (seed oil free)

You’ve cleaned up your meals. You’ve swapped the snacks. But your sauces? Still clinging to their inflammatory roots. Even the “clean” mayos are often built on industrial oils like rapeseed, sunflower, or soybean often rely on rapeseed, sunflower, or soybean oil as their base. These cheap shelf-stable oils oxidise easily, disrupting hormones, irritating your gut lining, and burdening your liver with every spoonful. But homemade mayo? It’s one of the easiest and most satisfying swaps you can make. This version uses boiled eggs and blends beautifully with cold-pressed extra virgin olive oil. It’s thick, creamy, and totally seed oil free, just healthy fats, real flavour, and simple ingredients your body actually recognises. Mayo doesn’t have to be a processed food, it can be a source of healing fat, bioavailable nutrients, and genuine satisfaction. Ingredients 5 hard boiled eggs 2 tbsp extra virgin olive oil 1 tbsp apple cider vinegar or lemon juice 1 tsp dijon mustard 1 tbsp Organised Salt to taste Method Simply add all the ingredients to a small blender (you can also use an immersion blender) and blend until really smooth and creamy. Taste for seasoning and if needed add more. If you like your mayonnaise tangier feel free to add another tablespoon of vinegar/lemon juice.

July 20, 2025

Whipped Feta Dip (with Colostrum)

We get it, we love posting stews and hearty recipes. But with the warmer weather, chances are you’re craving something a little lighter. Something cool, creamy, and crunchy. Enter… this whipped feta dip. It starts with the familiar tang of whipped feta and Greek yogurt, rich, airy, and spreadable. But what sets this apart isn’t just the texture or taste. It’s the quiet addition of colostrum, stirred through the base to create a dip that soothes the gut, supports immunity, and brings a silky dose of healing peptides to your summer spread. Known as “liquid gold” for a reason, colostrum is rich in growth factors, immunoglobulins, and gut-loving nutrients that work to seal the gut lining and strengthen resilience. The result? Zingy, indulgent, deeply savoury, and deceptively restorative. Perfect for scooping with cucumbers and radishes, spreading thick onto warm sourdough, or layering into a sun soaked platter with grilled lamb, olives, and herbs. Ideal for hot days, cool plates, and secretly sneaking real nourishment to your unsuspecting lunchtime guests. Ingredients 200g organic feta cheese 4 tbsp organic Greek yogurt The juice of 1/2 lemon 1 heaped tbsp Organised 1 tbsp extra virgin olive oil Salt and pepper to tasteServe with: Your favourite vegetables, grilled meat or fish Optional: a sprinkle of chopped parsley Method Simply add all the ingredients to a food processor and blitz until smooth and creamy. Transfer to a bowl and if using add a sprinkle of chopped parsley. Serve with your favourite seasonal vegetables, meat or fish. Store any leftovers in an airtight container in the fridge for 2-3 days.

July 17, 2025

Organ egg muffins

Want to take your organs on the go? These muffins fold beef liver, heart, and kidney into golden-yolked eggs, making nutrient density as easy as grabbing one from the fridge. Inside...bioavailable B-vitamins, CoQ10, and zinc from our organ blend. Grass fed collagen to support skin, joints, and gut lining. Colostrum for immune resilience and gut barrier repair. We fold in sautéed vegetables and a generous handful of parmesan, our beloved cheese, for that sharp, salty finish that brings it all together. All the nourishment you need, in a form that fits in your hand. Makes 8 muffins Ingredients 6 large organic eggs 1 bell pepper, chopped into small pieces 2 spring onions, finely chopped 50g parmesan cheese 2 tbsp Organised Salt & pepper to taste Drizzle of olive oil for cooking Method Preheat the oven at 180 degrees Celsius. Either grease a muffin tin with some butter or pop in the holes some silicon muffin cases. Add the olive oil to large frying pan on medium heat and once hot add in the chopped pepper. Fry for 5-8 minutes until slightly tender, add in the chopped spring onions and fry for 1 more minute. Remove from the pan and set aside to cool. In a large bowl whisk together the eggs, parmesan cheese, Organised and smoked paprika. Mix everything really well the add in the cooked vegetables. Stir to combine. Pour the mixture into the muffin holes. Optional to add an extra sprinkle of parmesan cheese if you like. Bake in the oven for 15-17 minutes until golden brown and cooked through. They are delicious either hot or cold

July 10, 2025

Bone Marrow Mash with Beef Organs

Elevate your comfort food repertoire with this rich, unapologetically nutrient dense twist on a classic...bone marrow mashed potatoes. Bone marrow is abundant in fat soluble vitamins A, D, E and K2 that support immune resilience, skin elasticity and joint health. It’s also one of the most concentrated sources of glycine, the calming amino acid essential for detoxification, restful sleep and tissue repair. Perhaps most intriguing of all, marrow, and animal fats more broadly, deliver the dietary cholesterol that forms the raw material for our sex hormones. While the body synthesises around 80% of the cholesterol it needs, the remaining 20% comes from foods like butter, eggs and this ancient delicacy, nutrient-rich animal fats our ancestors prized for vitality and reproductive health. This dish isn’t merely indulgent. It’s a celebration of bioavailable nourishment, hearty, mineral rich and startlingly affordable. (A marrow bone often costs just a few pounds, and the roasted bone can be simmered into broth later in the week.) Serve it alongside a seared steak, spoon it over braised greens, or let it shine as the centrepiece of your table, proof that comfort food can be both soul warming and deeply restorative. Ingredients 800g- 1Kg baking potatoes, peeled and cut into chunks 1 organic bone marrow, washed and pat dry A generous knob of butter 2 tbsp Organised 100ml organic raw milk Salt & pepper to taste Method Add the bone marrow to a baking tray and place in the oven at 180 degrees Celsius for 25 minutes. At this point you should start seeing lots of oil oozing out of the bone. Remove from the oven and let it cool down slightly until you can handle it with your hands. With a teaspoon or a knife scoop out the marrow from the middle of bone. Transfer it to a bowl and using a spoon mash it down. While the bone is in the oven add the potatoes to a large pot and cover with plenty of boiling water. Season with a generous pinch of sea salt. Cover with a lid and let the potatoes boil for 20-25 minutes until they are very soft and starts to fall apart. Drain and place back into the pan. Add in the butter, bone marrow, milk, Organised, salt and pepper. Start mixing everything using a fork then continue with a potato masher or hand blender until you have a creamy and fairly smooth consistency. Cook the steak to your personal taste. If you are cooking the spring onions add 2 spring onions cut in half lengthways. Grill or panfried the spring onions on each side for 2-3 minutes. Serve the steak with the bone marrow mash potato and spring onions or vegetables of your choice.

June 24, 2025

Cherry Ripe Coconut Bars

Sink your teeth into something that feels like a memory, only better. These Cherry Ripe Coconut Bars combine the deep, jammy sweetness of ripe cherries, the chew of coconut, and the satisfying snap of dark chocolate. But beyond the flavour, there’s function in every layer. Collagen supports skin, joints, and gut lining. Colostrum helps seal and soothe the gut while fortifying your immune system. And the real magic? Organs stealthily working in the background to deliver bioavailable nutrients that support energy, mood, and hormone health. Together, they turn this treat into a functional ally... sweet, soft, creamy, and healing. Perfect cold from the fridge, crumbled into yoghurt, or slipped into your bag for a blood-sugar friendly boost on the go. Ingredients 400g fresh cherries 1-2 tbsp raw honey (depending on how sweet you like it) 1 tsp vanilla bean paste 2 cups shredded coconut 1 tbsp organic ghee 2 tbsp Organised 120g dark chocolate, we used 85% cacao Method Cut the cherries in half and remove the stones. Add the pitted cherries, honey and vanilla to a pan on a medium to low heat. Cook the cherries gently for about 25-30 minutes until you have chunky jam kind of consistency. Remove from the heat and let it cool down completely. Add the shredded coconut, ghee, Organised and cooked down cherries to a food processor and blitz really well until you have a fairly smooth and sticky consistency. Using your hands shape the mixture into bars. Place them on baking tray covered with parchment paper. Transfer to the freezer to set for at least 20 minutes. In the meantime melt the dark chocolate on a double boiler. Remove the bars from the freezer and using a fork dip them in the melted dark chocolate. Place them back on the parchment paper and transfer them to the fridge to set for the final 30 minutes. Enjoy straight away or store them in an airtight container in the fridge for up to a week.

July 03, 2025

Tiramisu Stuffed Dates

These Tiramisu Stuffed Dates beautifully merge the classic flavours of the iconic Italian dessert with plenty of nutrition. Plump Medjool dates are infused with coffee then are filled with creamy Greek yoghurt, supercharged with a scoop of our beef organ powder, bringing in bioavailable iron, B vitamins, zinc, and CoQ10. Being rich in collagen and colostrum it’s also ideal for skin, joint, and gut support. Indulgent in flavour yet powerful in benefits, these bite sized treats give you all the classic tiramisu elements, coffee, cream, and cocoa, in under ten minutes. They are guarantee to be an absolute crowd pleaser or the perfect sweet pick me up when you crave a moment of self care. Makes 12 dates Ingredients 12 large medjool dates 2 long espresso shots 150g organic Greek yogurt 1 heaped tbsp Organised 1 tsp vanilla bean paste 50g dark chocolate, we used 85% cocoa Method Make a slit in the middle of the dates and remove the pit. Place all dates into a large bowl. Pour over the coffee and let the dates marinate for 1 hour at least. In the meantime mix the Greek yogurt with Organised and vanilla bean paste.On a double boiler melt the dark chocolate. Drain the coffee from the dates and pat the dates dry using a tea towel or some kitchen paper. Stuff the dates with the yogurt mixture. Drizzle with the melted chocolate and place them in the fridge to set for 30 minutes. Enjoy straight away or keep in the fridge in an airtight container for 3-4 day

June 27, 2025

Lamb Koftas with Tzatziki

Juicy, herb-infused koftas with a tender char, finished with a cooling, lemony tzatziki that brings everything into balance. We start with grass fed lamb mince, seasoned generously with fresh parsley, mint, garlic, and warming spices, cumin, coriander, smoked paprika, to create that unmistakable Middle Eastern depth. These koftas are exactly the kind of meal that feels both rustic and elevated. They’re quick enough to throw together on a busy weeknight, but special enough to lay out for friends on a warm evening. Makes 8 koftas Ingredients For the koftas: 500g organic & grass fed lamb mince 2 tbsp chopped parsley 2 tbsp chopped mint 2 large garlic cloves, crushed 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp smoked paprika 2 tbsp Organised A generous pinch of salt and pepper For the tzatziki: 5 tbsp organic greek yogurt 1/2 medium cucumber, grated using the largest hole of a box grater 2 tbsp chopped mint The juice of 1/2 lemon 1 tbsp extra virgin olive oil 1 garlic clove, grated Salt & pepper to taste Extras: chopped tomatoes, pickled onions or any other seasonal vegetables of your choice Method Add all the koftas ingredients and using your hands mix well. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal or wooden skewers. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan. In the meantime make the tzatziki: simply add all the ingredients into a bowl and mix well. Serve the koftas with the yogurt sauce, chopped tomatoes and pickled onions. Store any leftovers in an airtight container in the fridge for 3-4 days.