Category
3 articles
A good butcher's counter is not a vending machine. It is a conversation — and knowing what to ask about breed, hanging, thickness and trim is the difference between a cut that works and one that nearly works.
Pheasant, partridge and venison are at their best right now, but game still intimidates plenty of home cooks. This is the no-nonsense counter conversation: what to buy, how to judge freshness, and the simple roasts, braises and pies that make the most of British game.
Meat content, fat ratios, rusk and casings: a good sausage is a balancing act. This is how to ask the right questions at the counter and cook what you buy with confidence.