• DKennedy on October 21, 2014

  T-day recipe on p. 168

• DKennedy on March 23, 2014

  Bought this book as a wonderful primer on what to look for when sourcing meat. I learned so much from the first 101 pages!

Notes about Recipes in this book

• Sausage and butterbean pot

  • Pamsy on June 22, 2019

    Excellent store cupboard recipe that can be easily adapted to use whatever is available. Used tinned cannellini or butterbeans instead of soaking overnight. Any quality sausage works. Can also be served with mash, pasta or good bread.

• Spiced lamb pilaf

  • greedyrosie on May 12, 2015

    Fairly uninteresting for something with whole spices in it. Probably could do with some chopped fresh chilli and/ or ginger running through it. It was quick though, and adequate for a midweek dinner

• Pork fillet with new season rhubarb

  • Breadcrumbs on June 10, 2015

    p. 200 – Loved the concept of this dish. Simple to execute, great technique of heating oil in roasting pan in oven then searing meat in that vs atop the stove and then placing in a roasting pan! Nevertheless the final dish disappointed in that is was super-sour. Perhaps UK rhubarb has a sweetness Canadian rhubarb doesn’t but this was far too bitter to be enjoyable. Next time I’d add honey to balance out the pan sauce. We love rhubarb with pork so this is worth repeating with modifications. Photo here: http://chowhound.chow.com/topics/1015551?commentId=9595170#9595170

• Mid-week meatloaf with spiced tomato sauce

  • Pamsy on October 28, 2020

    Page 219, not in index.

• Beef and black bean chilli

  • DKennedy on October 22, 2014

    Dead easy to make and absolutely delicious. I used a Wagu tri tip roast that I seared and then cut up. I seasoned with Tyler Florence's roast mixture (had it on hand) s and p. For the pepper, I used one red dried chili and then later added a lipstick to the cooking pot but I did not cut it up so it remained rather mild. I used 1 can of tomatoes and 14 oz of fresh tomatoes because I was short a second can.

• Chicken and pork jambalaya

  • MattDufty on July 26, 2012

    Very tasty variant on a classic. Cooking the rice separately and adding at the end results in a less homogeneous dish.

• Bibliocook

  ...encourages you to engage with your own local butcher and, with this book in hand, you’ll have the knowledge to look for exactly what you want. An educational and tasty read.

  Full review

• The Foodie Bugle

  An interview with Fran Warde at the new Ginger Pig shop in London.

  Full review