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Autumn, with cooler weather and darker evenings, makes us long for heartier meals, and our organic chicken and root vegetable crumble is a delicious, comforting option.  Once you pop it in the oven you have half an hour to tidy up, get the table set or sit down and relax, while the kitchen fills with beautiful aromas. This recipe is perfect for family meals, feeding a crowd, and serving in our farm kitchens.  We love that it uses both our organic chicken and root vegetables, combining the best of our locally sourced, seasonal, organic produce.








  • 1 large organic onion, finely diced
  • 100 grams quality butter
  • A good glug of extra virgin olive oil
  • 2 cloves of garlic, minced with the back of a knife
  • 500 grams diced skinless organic chicken thighs
  • 200 ml organic chicken stock – stock cube are perfectly fine here
  • 200 grams each of chunky cut organic carrots, turnips, beets & celeriac
  • 400 mls of double cream
  • 1 cup of combined finely chopped parsley, thyme & rosemary
  • 4 bay leaves
  • sea sat and cracked black pepper to taste

Crumble Topping

  • 200 grams of plain flour
  • 100 grams of chilled butter, finely grated
  • 100 grams of porridge oats
  • 200 grams of smoked cheddar, finely grated
  • ½ a cup of chopped parsley
  • 100 grams of chopped hazelnuts & chia seeds



Pre heat your oven to 180c

Using a heavy based casserole (like Le Creuset), sauté the onions & garlic, in the olive oil and butter over a gentle heat.

Turn up the heat and add the diced chicken thigh then fry until golden brown.  Add the root veg, stock, bay leaves & cream. Reduce the liquid by half on a good rolling simmer. Finally season to taste and add the herbs. Place this to the side to cool slightly whilst you prepare the crumble topping.

In a cold bowl add the flour, grated cold butter and a pinch of salt, rub this together until the mixture looks like bread crumbs, add the rest of the ingredient and combine.

Top the organic chicken and root vegetable with the crumble mix and bake in the oven for 30 – 35 minutes until golden and the creamy mixture oozes between the gaps in the crumble topping.