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Welcome to Sascha's Blog

You can get a home delivery by courier, or collect a pre-order at any of the Margiotta shops in Edinburgh

Our Organic Farm Butchery counter is temporarily closed, you can collect a Pre-Order at our farm egg honesty shop

Christmas 2014

5:50 pm, November 24, 2014

Turkeys, Large Chickens, Beef, Lamb, Pork & Bacon. All organic, free range, reared on our farm & delicious

How to order for Christmas?

  • Call the office: 01738 730201
  • Call Sascha: 07876 732633
  • email us: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Go online:
  • VISIT the Butchery at the farm – Open Mon Tue Wed and Fri 8am-4pm
  • Find us every SATURDAY at Edinburgh Farmers Market 9-2pm
  • Sat 6th & Sat 20th Dec at Perth Farmers Market 9-2pm
  • Last overnight courier delivery before Christmas
    WED 10th Dec

Its that time of year, Christmas. Its mostly a happy time for us, a bit quieter on the farm, a bit hectic in the butchery, but then isn’t the run up to Christmas a bit like that for everyone? None of us owns the word “busy”.

I find that the real excitement at Christmas comes with the food; the smell of spices, looking up recipes, trying new things out on unsuspecting friends and family. I think about raw meat for a living so its a nice opportunity to think about cooking it. Its never the best weather outside so what better way to spend some of the holidays than in the kitchen.

This year I asked my family, “So what do you want (to eat) for Christmas? “Go on choose anything” I urged, expecting a real culinary challenge. Guess what they want? Turkey. “Oh allright” I say, slightly disappointed not be going completely off message. They pointed out that they have been watching our turkeys mooching about in the front field since August, so its right we should eat one for Christmas.

So I’ve been flexing my (limited) culinary muscles making mincemeat instead. Fife’s food ambassador and new tutor at Let’s Cook cook school in Perthshire, Christopher Trotter gave me this recipe. Its lovely, not over sweet, as it doesn’t contain any added sugar, and uses beef suet from our beef carcases.

Beef suet is a product that doesn’t often get a chance to shine, but its perfect in mince pies. If you fancy giving it a try, I’ll have packs of beef suet ready to use at Edinburgh Farmers Market this Saturday. If you need a shortcut, and mine this year is a Cafe St Honore Christmas pud, I’ll have jars of mincemeat to sell as well.
Take a load off, as a good pal of mine said to me once, “You’re only as busy as you want to be”

mincemeat ingredientsMakes 5-6 x 12oz jars

  • 450g grated apple (cooking or eating apples)
  • 180g minced beef suet
  • 225g sultanas
  • 225g currants
  • 225g raisins
  • 110g candied peel
  • 115g dried cranberries
  • juice and grated zest of 3 lemons
  • 4 tsp mixed spice
  • ½ tps cinnamon
  • 1 tsp grated nutmeg
  • 6 tblsp whisky

Mix all ingredients except the whisky together in a bowl. Leave overnight. Then put in a cool oven 110C, gas 1/4 for 2 hours. Stir and leave to cool. When cool add the whisky and put into sealed jars.