A Modern Way to Eat

If I had my way, we’d all eat less meat, but of much better quality. Nothing factory-farmed, and from free-range, grass-fed animals, etc. And we’d consume the whole beast, nose to tail. I’m of the generation that really likes to eat kidneys, liver, bone marrow. But I’m aware that most young cooks, unless they are chefs, shudder at the thought. So I have restricted myself to three recipes, which I dearly hope you will try.

We’d also eat heaps more veg. Indeed, I was tempted to make this book a mission about sustainable, healthy food. But since this is a tour of my life in food, I could hardly leave out all the creamy, booze-laden, absolutely delicious dishes from the past that I still love. On occasion, anything is forgivable.