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Fresh Provisions

"At Fresh Provisions we are passionate about supplying local fresh produce that meets our customers dietary and ethical food requirements. Dirty Clean Food offers a premium 100% grass-fed beef and lamb that is ethically raised and locally sourced and our customers love it!" Tom Katselas

Short Order Burger Co.

"Quality and provenance is paramount when selecting the ingredients to include in our burgers. DCF provides us with premium 100% grass-fed beef that is ethically raised and locally sourced." Simon Kony, Owner

Peaches Fresh Food

"At Peaches Fresh Food we offer a huge range of the freshest and best produce in WA. What we love about Dirty Clean Food is their regenerative story, supplying us with grass-fed meat of the highest quality whilst taking care of the land for future generations." Nadia Di Tullio

Sales Partners

We are thrilled to be supplying some of the best chefs and independent retailers in WA. We would love you to support them, secure in the knowledge that the beef and lamb you are served is ethically raised and grown by farmers committed to regenerating the world...and it tastes fantastic!

Lemon, Lavender and Honey Chicken

Poulet Au Citron Et Lavande (or Lemon and Lavender Chicken to the non-French speaking!) is a delicious aromatic chicken dish by Rachel Khoo. Teamed with Alderton's succulent chicken and Bidjaronning Raw Honey, it is sure to become a favourite recipe in your repertoire!

Preparation time: 10 minutes. Resting time: 30 minutes - 4 hours. Cooking time: 45 minutes.

INGREDIENTS

1 chicken, jointed into 8-10 pieces or use your favourite pieces of chicken

A generous pinch of salt

For the marinade:

2 tbsp dried lavender

4 tbsp olive oil

4 tbsp Bidjaronning honey

2 sprigs of thyme

 

METHOD

  1. Finely grated zest and juice of 1 unwaxed lemon
  2. To make the marinade, crush the lavender using either a mortar and pestle or a rolling pin. Put the crushed lavender into a large bowl with the oil, honey, thyme, lemon zest and juice. Mix well.
  3. Place the chicken pieces in a large plastic container. Pour the marinade over the chicken and make sure all the pieces are well coated. Cover and leave to marinate for 30 minutes (or up to 4 hours).
  4. When you are ready to cook, preheat the oven to 200°C. Put the chicken and marinade into a roasting tin and sprinkle with a generous pinch of salt. Roast the chicken for 45 minutes, turning the pieces over halfway. To check if the chicken is done, pierce the thickest part of the flesh with a skewer - the juices should run clear, not red or pink.
  5. Serve the chicken with the cooking juices poured over and around. A crisp green salad or your favourite vegetables and some boiled new potatoes are a great match.

From The Little Paris Kitchen by Rachel Khoo