Second week at Borough Market with buddies and I feel like we’re on to a little trend. It’s exciting getting into getting healthy with pals. Especially when you can exchange tips, recipes and knowledge on the stuff. Collecting a weeks worth of Raw dairy in forms of milk, butter, cream and yoghurt to stocking up on the tastiest grass fed and finished beef in all cuts from rib-eye to fillet to bone marrow and oxtail. I leave my veg to Riverford (farm fresh organic vegetables delivered to your door) but I’ve happened to develop a real love for squash now that it’s in season and I pick up all varieties from the market.
These guys are my favourite:
Cannon & Cannon
Great for snacking they have an incredible beef biltong (cured meat originated from South Africa, similar to beef jerky) made from Grass fed cows in Yorkshire, cured in London using only natural ingredients.
The wild red deer salami from Scotland is beautifully lean, slightly spicy and uses only a little bit of the fat from the back of the deer’s neck.
They have a vast variety of sausage and salami including ‘Nduja’ (a spicy spreadable sausage typically made from pork shoulder, belly and jowl - delicious!)
Next up is Hook & Son for all your raw dairy.
Raw dairy means it has not been pasteurised or homogenised meaning it is not heated above a certain temperature so its benefits remain. Not pasteurising milk has had its warns from the medical community but that deserves a blog post of its own. I picked up some raw butter, raw dairy, raw milk and raw CREAM which I can’t wait to eat with some blueberries mm!! I have cut out dairy for over 3 years now for many reasons but I’ve decided to put raw dairy to a test this week so I’ll write an update on that too.
We then head over to the West Country Farm Shop.
All natural grass fed and grass finished beef from a family run farm in Devonshire. No chemicals, No hormones, no nasties.
You can find pretty much all cuts here and its quality and taste is incomparable to anywhere else I’ve tried. I picked up a few steaks and some oxtail to fix my craving for some good old Jamaican oxtail stew. It takes hours to cook but it’s every bit worth it.
And last of all was Chegworth Valley
I picked up some squash of different varieties. We took them home and cooked them the ‘man’s’ way whilst preparing the rest of our lunch.
I usually skin my squash, de seed it, chop it into chunks and then steam them. It’s quite a long and unenjoyable process especially when it comes to cutting them. My buddy however, taught me to just cut them in half, skin on, spread them with ghee and place them in the oven for an hour. So much easier, so simple, and fun to spoon out of its skin. It’s a fluffy mash heaven. The seeds are easy to discard once they’ve cooked, or you can eat them.
Yum. There is nothing better than great company, great food ♥
and PJ’s new tattoo: