When it comes to meat, we believe in choice. Choosing local, slow-raised animals that support habitat recovery means you can enjoy meat that is better for you and the land. This recipe works just as well with sustainable meat or vegetable proteins.
Conservation grazing cares for the land by allowing livestock to graze in a controlled but natural manner, encouraging biodiversity and helping to restore fragile, species-rich grasslands. This approach improves soil structure, boosts flood resilience and captures carbon in the unique chalk grasslands of the South Downs. Grazing animals play a crucial role in maintaining this rare and precious habitat for future generations.
To find out more about local, sustainable meat go to our website: available to pre-order every 6-8 weeks.
Serves 4, 30 minutes
Ingredients
- 2 tsp sesame oil, separated
- 1 courgette, sliced
- ½ head broccoli, broken into florets and stem sliced
- ¼ cabbage, shredded
- ½ bag of spinach
- 5 spring onions, sliced
- 1 tsp each chopped garlic and ginger
- 1 tbsp soy sauce
- 500g minced meat or shredded oyster mushrooms and firm tofu
- 2 tsp five-spice seasoning
- 4 portions steamed rice
- Crispy chilli oil (optional)
Method
- Heat 1 tsp oil in a large frying pan on a medium-high heat. Cook the courgette, broccoli and cabbage down, stirring often, until softened but not mushy. Add the spinach and half of the spring onions along with the garlic and ginger. Once the spinach begins to wilt, stir in the soy sauce and season to taste.
- Add the remaining oil to a separate pan over a medium heat. Once warm, cook your protein of choice until nicely browned, breaking it up as you go. Coat with the five-spice seasoning and stir regularly until cooked through.
- Place the rice in a wide bowl and top with the vegetables and meat or tofu. Drizzle with crispy chilli oil and scatter the remaining spring onions on top. Enjoy!
