Meat and Game

Although I can very well go without meat for days I cannot imagine I will ever become a vegetarian. Meat adds enormous scope to both cooking and eating – a family Sunday lunch is epitomized by a large juicy joint, the appetizing smell of which fills the house during the morning. In winter a slowly cooked meat casserole with its rich juices and meltingly soft vegetables is a great comfort, while a rare, tender fillet of beef wrapped in pastry is a luxurious treat. Another experience I would hate to miss out on in life is the pleasure of eating meat cooked out of doors. Given a beautiful garden or picnic spot, lamb grilled outside, ideally over a bundle of rosemary twigs whose aromatic smoke infuses into the meat and scents the air, can induce a sense of ecstasy, and should taste as good as anything the most exclusive restaurant could produce. As it is the juices of meat which are so wonderful it is important not to overcook and dry out grilled or roast meat – in slow-cooked casseroles and stews it is these juices which literally make the dish.