The Ethical Omnivore: A Practical Guide and 60 Nose-to-tail Recipes for Sustainable Meat Eating by Laura Dalrymple and Grant Hilliard

  • Brent's bacon jam - fruity jam (page 127)

    from The Ethical Omnivore: A Practical Guide and 60 Nose-to-tail Recipes for Sustainable Meat Eating The Ethical Omnivore by Laura Dalrymple and Grant Hilliard

    • Categories: Chutneys, pickles & relishes
    • Ingredients: olive oil; smoked bacon rashers; garlic; soft brown sugar; red onions; red wine; red wine vinegar
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  • ISBN 10 1760524557
  • ISBN 13 9781760524555
  • Published Aug 04 2020
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

The Ethical Omnivore explores the solution: living with a conscience; asking the right questions of whomever sells you meat or of the labels you read; and learning how to respect the animal so much that you're willing to cook something other than chicken breast. This book traces how animals can be raised ethically, and demonstrates some ways regenerative farmers are outstanding in how they care for their animals. It offers tried-and-tested recipes from the Feather and Bone community, from simple and easy weeknight meals to slow roasts for special occasions. And it shows all of us how to live with less impact on the animals and environment that support us.

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