40-day dry-aged Lake District beef fillet with aubergine and miso purée, confit garlic and Dorset snails from Pollen Street: The Cookbook (page 242) by Jason Atherton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Chicken stock".

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