Eating meat is all about love
Good butchers are a rare breed. The profession requires love, dexterity and passion. You’ll hardly ever speak to a good one who doesn’t get misty-eyed about the beast he has butchered for your pleasure. Above all, you must love the thing you want to eat. Enough to slaughter, butcher and cook it. In London, the [...]4 comments | Cooking boeuf bourguignon, Elizabeth David, Ginger Pig, Julia Child
A weekend roast lamb with anchovies
In 1980 Elizabeth David wrote a delightfully perverse and typically judicious article called 'The Besprinkling of a Rosemary Branch'. She finds it an overbearingly fragrant and frankly undeservedly ubiquitous herb.write a comment | Articles, Cooking Elizabeth David, herbs, lamb, mutton, Sunday lunch
Easy recipes with chestnuts
An October favourite for me is chestnuts. Something about their brave attempt to keep out intruders with those thick spiny shells but the inevitable fall makes the having more welcome. The smell and crack as they roast away in the oven or on a fire.write a comment | Articles, Cooking aubergine, Elizabeth David, Spain, sweet chestnuts
Different ways of using a horseradish root
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