February Organic Meat Box: Complete Seasonal Recipes

February calls for comforting, slow-cooked meals and reliable midweek favourites. This month’s Eversfield Organic Meat Box offers a beautifully balanced selection of organic beef, lamb, chicken and bacon — ideal for hearty winter cooking.

Below you’ll find a complete recipe for each item in the box, with simple ingredients and clear methods to help you cook with confidence.

Organic Beef Mince (400g x 2)

Organic Cottage Pie

Serves: 4–6

Ingredients

• 800g organic beef mince

• 1 onion, finely chopped

• 2 carrots, diced

• 1 celery stick, diced

• 2 garlic cloves, crushed

• 2 tbsp tomato purée

• 400ml organic beef stock

• 1 tbsp Worcestershire sauce

• 1kg potatoes, peeled and chopped

• 50g butter

• Splash of milk

• Sea salt and black pepper

Method

1. Preheat the oven to 190°C (170°C fan).

2. Boil the potatoes until tender, then mash with butter, milk and seasoning.

3. Brown the beef mince in a large pan. Remove and set aside.

4. In the same pan, soften the onion, carrot and celery for 10 minutes.

5. Add garlic and tomato purée, cook for 1 minute, then return the beef.

6. Pour in stock and Worcestershire sauce. Simmer for 20–25 minutes until rich.

7. Spoon into an oven dish, top with mash and bake for 30 minutes until golden.

Organic Boneless Back Rib Joint (1kg)

Slow-Roasted Beef Rib with Garlic & Rosemary

Serves: 4

Ingredients

• 1kg organic boneless back rib joint

• 2 tbsp olive oil

• 3 garlic cloves, crushed

• 2 sprigs fresh rosemary, chopped

• Sea salt and cracked black pepper

Method

1. Preheat the oven to 160°C (140°C fan).

2. Rub the beef with olive oil, garlic, rosemary, salt and pepper.

3. Place in a roasting tin and cover loosely with foil.

4. Roast for 2½–3 hours until tender.

5. Remove foil, increase heat to 220°C and roast for 20 minutes to brown.

6. Rest for 20 minutes before slicing.

Organic Chicken Thighs (400g x 2)

Creamy Chicken Thigh & Mushroom Bake

Serves: 4

Ingredients

• 800g organic chicken thighs

• 250g mushrooms, sliced

• 2 garlic cloves, crushed

• 1 tsp fresh thyme

• 200ml double cream

• 100ml chicken stock

• Olive oil

• Sea salt and black pepper

Method

1. Preheat oven to 190°C (170°C fan).

2. Season chicken thighs and brown in an ovenproof pan.

3. Remove chicken, add mushrooms and garlic, cook until softened.

4. Stir in thyme, cream and stock.

5. Return chicken to the pan and bake uncovered for 35–40 minutes until golden.

Organic Chicken Mini Breast Fillets (400g)

Lemon & Herb Chicken with Winter Greens

Serves: 2–3

Ingredients

• 400g organic chicken mini fillets

• Zest and juice of 1 lemon

• 1 garlic clove, crushed

• 1 tbsp fresh parsley or thyme, chopped

• Olive oil

• Sea salt and black pepper

Method

1. Heat olive oil in a frying pan over medium heat.

2. Season the chicken and cook for 3–4 minutes per side until golden.

3. Add garlic and lemon zest, cook briefly.

4. Finish with lemon juice and herbs.

5. Serve with sautéed kale, cabbage or seasonal greens.

Organic Lamb Shoulder B&R (1kg)

Slow-Braised Lamb Shoulder with Root Vegetables

Serves: 4–6

Ingredients

• 1kg organic lamb shoulder

• 1 onion, sliced

• 2 carrots, chopped

• 2 parsnips, chopped

• 3 garlic cloves

• 2 sprigs rosemary

• 250ml red wine

• 300ml lamb or beef stock

• Olive oil

• Sea salt and black pepper

Method

1. Preheat oven to 150°C (130°C fan).

2. Season and brown lamb all over in a large casserole dish.

3. Remove lamb, add vegetables and garlic, cook briefly.

4. Pour in wine and stock, add rosemary.

5. Return lamb, cover and cook for 3½–4 hours until tender.

6. Rest before serving.

Organic Beef Bone Broth (324g)

Nourishing Beef Bone Broth Soup

Serves: 2–3

Ingredients

• 324g organic beef bone broth

• 1 leek, sliced

• 1 carrot, diced

• 1 celery stick, diced

• 50g pearl barley or lentils

• Fresh parsley

• Sea salt and black pepper

Method

1. Gently simmer all ingredients together for 30–40 minutes.

2. Season to taste.

3. Finish with chopped parsley and serve hot.

Organic Nitrate-Free Unsmoked Ribeye Bacon (200g)

Bacon, Leek & Potato Hash

Serves: 2–3

Ingredients

• 200g organic ribeye bacon, chopped

• 500g potatoes, diced

• 1 leek, sliced

• Olive oil

• Black pepper

Method

1. Boil potatoes for 5 minutes, then drain.

2. Fry potatoes in olive oil until golden.

3. Add leeks and cook until soft.

4. Stir in bacon and cook until crisp.

5. Season with black pepper and serve — perfect with eggs.

Cooking the February Box

Each cut in the February Organic Meat Box has been selected for flavour, versatility and seasonality. Whether you’re slow-roasting, braising or cooking quickly midweek, these recipes help you enjoy every element of the box to its fullest.