Inspire me | Abel & Cole
Inspire me
See what's got us excited at Veg HQ.
Recipes, videos, farmer stories and more...
See whats got us excited at Veg HQ. Recipes, videos, farmer stories and more...
We're proud to introduce you to our cracking bunch of British farmers, who raise the bar for organic meat.
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Behind every cut of our organic meat is a whole rabble of fantastic British farmers. They're the tip top in their trade, real master craftsmen and women, and go above and beyond to see their animals' welfare is the very best it can be. Animals are truly free ranging, free from the routine use of antibiotics or hormones and have an organic diet.

We work with a select few farmers for our chicken, beef, pork and lamb, so we can follow the complete journey from field to fork.
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Visit Chris Labdon's farm, Wood Green in Devon, at about 8am and find his award winning, organic chickens running out of their huts, where they've been since hitting the hay at dusk. His slow-growing birds are resilient, healthy and active. "The land area you need for organic is much bigger," Chris said, which means these chooks have acres to forage their own natural food. "They get a better life chasing around bugs."
Not too far from Wood Green, on Carswell Farm, Stuart Marshall's Aberdeen Angus, Longhorn and South Devon cattle can be found wandering the fields on the seaside cliffs of Devon. "It's nice and quiet here," said Stuart, looking out to sea.

The cattle are in these fields getting their fill of white cloverand native rye for most of the year, till it's just too cold, then they move inside to munch away on organic fodder.
Watch video
Watch video
Not too far from Wood Green, on Carswell Farm, Stuart Marshall's Aberdeen Angus, Longhorn and South Devon cattle can be found wandering the fields on the seaside cliffs of Devon. "It's nice and quiet here," said Stuart, looking out to sea.

The cattle are in these fields getting their fill of white cloverand native rye for most of the year, till it's just too cold, then they move inside to munch away on organic fodder.
Watch video
It's a family affair on Eversfield Farm where Mark, Hamish and Anna Bury all do their bit to look after their award-winning organic pigs. They have plenty of mud to roll around in, along with their pig arcs for shelter from the sun and rain. Hamish says,"The pigs have so much freedom in the fields that they stay in their outdoor yard all year round."
Kept in line by intrepid border collies Skye and Fern, Russell Ashford's sheep roam 1300 feet above sea level on the moors of Devon. Russell cares deeply for the animals and the land, "We always make sure we're not doing anything detrimental to the wildlife," he said. Russell's Scotch Black Faced ewes are a hearty breed which thrive in wet, wild conditions most wouldn't. They stay outdoors feeding on a diet of organic heather, rye and grasses. The fields also house beetles of all sorts, which are food for the largest population of greater horseshoe bats in the UK.

We love going to the farms and seeing how dedicated each of the farmers are to their craft. We share the same values and love Stuart's penny plain philosophy on farming. "Keep it very simple," he said. "Don't complicate it." We couldn't agree more, Stuart.
Watch video
Watch video
Kept in line by intrepid border collies Skye and Fern, Russell Ashford's sheep roam 1300 feet above sea level on the moors of Devon. Russell cares deeply for the animals and the land, "We always make sure we're not doing anything detrimental to the wildlife," he said. Russell's Scotch Black Faced ewes are a hearty breed which thrive in wet, wild conditions most wouldn't. They stay outdoors feeding on a diet of organic heather, rye and grasses. The fields also house beetles of all sorts, which are food for the largest population of greater horseshoe bats in the UK.

We love going to the farms and seeing how dedicated each of the farmers are to their craft. We share the same values and love Stuart's penny plain philosophy on farming. "Keep it very simple," he said. "Don't complicate it." We couldn't agree more, Stuart.
Looking to spice up your life?
Let's start with dinner time and a citrusy, fiery, flavourful zing of turmeric.
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We love eating a seasonal rainbow of foods. This autumn it's all about dark, leafy greens, crisp, red apples, and now let's throw some vibrant orange in there with amazing turmeric. Turmeric's gotten a lot of good buzz lately for being a bit of a wunderkind. (Rightly so, as it's been used for donkey's years in traditional Indian herbal medicine for all manner of things.) We love to add this bright orange root to everything from smoothies and juices to soups and curries to add an earthy, citrusy, fiery taste to food.

Botanically speaking turmeric is the cousin of ginger, which packs a healthy punch of its own, some people use turmeric root for its anti-inflammatory and anti-oxidant properties. We get our fresh, organic roots from La Grama, a Peruvian company that works with local communities from the Amazon rainforest, the Andes highlands and the desert. Fresh tumeric, which looks a bit like a friendly caterpillar, is rather rare, so we're excited to scrape it (again, much like you would ginger) into warming dishes all season long.
We love a pinch or two grated over roasted cauliflower. And for an easy, fast meal grab 6 eggs, a head of cauliflower, one onion, a clove of garlic and feta cheese. Fry up the garlic and onion, while gently boiling the cauliflower florets. Whisk together the eggs and cheese and pour them over the garlic and onion. Add the cauliflower and season with turmeric, cumin and paprika.
Tip: Fresh turmeric stains easily, so can turn your hands and kitchen yellow, but with a little squeeze and rub of lemon juice, it should come off like magic.
What's up, Doc?
Here's a whole bunch of recipes that'll get your Beta Carrot-ene hopping!
Try them all
Did you know?
.................................
95% of the world's food relies on soil

It can take 1000 years for 1cm of topsoil to form
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