LETS EAT MEAT (HB) (NEW)

Eat meat, but eat less and eat better – that is this book's philosophy. In the Less Meat chapter, meat shares the limelight with other ingredients - think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes. There are 120 recipes in total, ranging from meat feasts such as a classic roast rib of beef through to game stock, vegetable-forward side pairings, and everything in between.