A warm, welcome addition to thepopular “Good Old-Fashioned” series,this time giving you the best traditionalrecipes for roasted dishes, from a Sundaybeef roast with Yorkshire pudding andrack of lamb with herb crust to stuffedroast goose, pheasant and veal. Leadingchef Laura Mason gives you all the besttechniques for sourcing, preparing androasting all kinds of meat: beef, lamb,pork, chicken, turkey, duck, goose, andvarious game, including partridge, grouseand woodcock. The recipes would notbe complete without a range of potato and vegetable dishes that are idealaccompaniments. From the best roast potatoes and mash to gratins. Butthe best part of any roast is often the leftover meat that makes the bestingredient for leftover meals. A joint of meat can stretch a very long way,from Shepherd pies, rostis, soups, stews, and much more; the life of aroast can be the source of more than one delicious meal.
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