Meat
Top story
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St John at 20: five classic Fergus Henderson recipes
17 Aug 2014:From devilled kidneys to beans and bacon, enduring recipes from The Complete Nose to Tail. By Fergus Henderson
Latest videos
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How to forage a wild Cornish feast – video (8min 15sec)
Most recent
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10 Sep 2014:
Felicity Cloake: Would you splash out on mincing and sous-vide machines in pursuit of the perfect pâté de campagne? Order pig fat and offal from the butcher? Or just pop to the supermarket for some Shippam’s meat paste?
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5 Sep 2014: Taking turns to feed and water, a small group (our fifth community project) are collectively raising nine pigs to make sausages, and saving money at the same time
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5 Sep 2014:
Rearing animals together means sharing the work (although it also means sharing the sausages) - here are useful tips from the Pig Society
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4 Sep 2014:
Yianni Papoutsis and Scott Collins have gone from burger van to running six restaurants in five years. Their new book, featuring DBC Pierre, is less a cookbook than a distillation of their style and ethos, writes Alex Clark
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2 Sep 2014: Felicity Cloake: Food purists might turn their noses up at the fast-food chain's latest marketing ploy. But the idea of slow-cooked shredded chicken may not be without precedent
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Poll,
1 Sep 2014:
Greenhouse gases caused by meat production will go up 80% if meat and dairy consumption continues to rise, according to a new report. Would you ration your consumption to help meet global emissions targets?
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1 Sep 2014: Patrick Barkham took up this month’s Live Better challenge to get involved. How did he do on Oak Tree Low Carbon Farm?
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31 Aug 2014: They may play havoc with your cholesterol, but according to one lawyer the nations' favourite drunken snack prevents violence and stops house fires
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29 Aug 2014:
After setting up a pig-based restaurant, Allegra McEvedy went to the slaughterhouse that would process her meat. What was it like?
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22 Aug 2014:
The summer holidays are for family time, for sun, sea and sand – and for squabbles. Food that everyone can enjoy is the key to familial harmony, so make sure your lunches are tasty and easy
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22 Aug 2014: Back to basics: Before firing up the barbecue, here are some handy tips to ensure the novice chef gets it right first time
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20 Aug 2014:
To some an eco-capitalist, to others a die-hard hippy, farmer Patrick Holden reflects on shunning an ‘us’ and ‘them’ approach to organic farming for something altogether more holistic
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18 Aug 2014:
John Crace: By beefing up his daily meat consumption, Michael Mosley put himself on the line for this documentary on the effect of red meat on health. But it seems that effect may be no effect at all
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17 Aug 2014:
From devilled kidneys to beans and bacon, enduring recipes from The Complete Nose to Tail. By Fergus Henderson
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15 Aug 2014:
Set aside some time to make a proper summer lunch and the rewards are many
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