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Recommended by

Jenny Whitham and Margaret Carter

Specialist food producer

There is one dish in this book that stands out for us above all of the others and that is his braised Shin of Beef. It takes an age to prepare and results in a homely meal with an amazing depth of flavour that belies its complexity appearing to be a very simple dish. Again the mucky pages tell the story of often it has been prepared. One of the first times we cooked it was for my daughters 40th birthday when she came home for the weekend with some of her most select friends and colleagues, including her latest business partner, Stephen Fry. As regular diners at the Ivy we felt it was something simple but tasty that would go down a treat and it did.