• Eat Your Books

  Originally published in hardcover as Meat: How to Choose, Cook and Eat It (2008).

Notes about Recipes in this book

• Beef Bourguignon

  • amystar on January 16, 2022

    Wonderful recipe. i’ve made this multiple times. I reduce the stock to one liter and increased the amount of meat. do use a quality smoked paprika, it makes all the difference to your end meal.

• Classic veal schnitzel

  • e_ballad on April 03, 2017

    Fine but fairly run-of-the-mill.

• Curried pork casserole with sweet spices

  • e_ballad on July 18, 2020

    A gently spiced curry that is very kid-friendly.

• The perfect roast chicken

  • e_ballad on August 14, 2016

    Perfectly serviceable roast chook recipe, but we've been incredibly spoiled by another recipe by Adrian Richardson, which remains our gold standard for roast chook.

• Spicy Algerian chicken thighs

  • e_ballad on December 31, 2016

    Another easy dish that is a sum of its parts, culminating in a very tasty dish.

• Roast turkey with pumpkin and pine nut stuffing

  • e_ballad on December 25, 2016

    This was great, though if cooking stuffing outside of the bird (I used a loaf tin), the stuffing needs a significantly reduced cooking time, more like 1 hr. Tastiest roast turkey I've had in a long time.

• Lamb and spinach filo pie dusted with icing sugar and cinnamon

  • e_ballad on September 22, 2020

    Delicious. Made into 4x largeish individual pies rather than the 10x ‘canapé’-sized pies specified in the recipe - added another 10 mins to the cooking & they were heated through. Can easily prepare the filling ahead of time.

• Cauliflower with currants, toasted pine nuts and parsley

  • e_ballad on December 09, 2018

    Very tasty. Would be less labour-intensive if you roasted the cauliflower (200oC for 20-30 mins).

• Creamy mushroom sauce

  • e_ballad on January 19, 2021

    Very tasty but very rich sauce, which would be perfect as cold weather fare as an accompaniment to steak.