The Christmas preorder shop is now closed.

Our range of organic, award-winning Pork, Beef and Lamb – including Gammon, Perfectly Pink Beef, Chorizo and Christmas Essentials – is available to order from our main shop, while stocks last.

Build your own basket, choose a bundle or select a Monthly Meat Box for one-off order or regular delivery.

Add some oomph to your festive lunches with this tasty recipe for a steak Caesar sandwich… make sure to make it extra special this Christmas with a touch of Helen Browning’s organic.


  • 50g grated grana Padano
  • Ground black pepper
  • 2 x organic sirloin steaks from Helen Browning’s
  • Olive oil
  • 4 anchovy fillets
  • 1 crushed garlic clove
  • 4 tbsp mayonnaise
  • 20g grated grana Padano
  • The juice ½ lemon
  • 2 x 160g ciabatta leaves
  • Handful of rocket leaves
  • 2 roasted red peppers from a jar (sliced)


  1. Heat the oven to 180°C/160°C fan/gas 4. Line a baking sheet with non-stick baking paper, then sprinkle with an even layer of 50g grated grana Padano. Add ground black pepper, then bake for 10 minutes until the cheese forms a melted, golden sheet. Set aside to cool.
  2. Rub 2 x sirloin steaks with a glug of olive oil. Heat a frying/griddle pan until very hot, then season the steaks with salt and black pepper and fry for 2 minutes on each side for medium-rare (longer if you prefer them cooked more). Set aside to rest.
  3. In a small bowl, crush 4 anchovy fillets with a fork, then stir in 1 crushed garlic clove, 4 tbsp mayonnaise, 20g grated grana Padano and the juice of ½ lemon. Taste and season, then add a splash of water.
  4. Halve and toast 2 x 160g ciabatta loaves in the griddle/frying pan, then spread each half with some of the dressing. Top each half with a handful of rocket leaves and 2 roasted red peppers from a jar (sliced).
  5. Slice the steak thinly, then divide among the ciabatta. Break the grana Padano crisp into shards and scatter over the top. Drizzle with the dressing to serve.