BY ROGER WATSON Although a good family butcher is hard to find these days, there is simply nothing to compare with visiting a butcher’s shop, preferably a very old fashioned one with a bell that goes ‘ping’ when you open the door, with a display of uncut meat and where your two pounds of stewing beef is boned and diced in front of you. The … Continue reading The Joys of a Family Butcher
BY JOHN MACNAB This is the second in my series of recipes using fox meat as the main ingredient. Inflation is rising, energy and food prices are going up and people are looking for cheaper alternatives to butcher meat. What better than the ready supply of free meat available from our burgeoning urban fox population? Each recipe provides a different way of obtaining your fox … Continue reading Braised Leg of Fox
BY QUENTIN PIGG ‘The world is waking up to an environmental crisis’, a disembodied voice warns with the kind of damming cynicism that only a guttural Scottish accent can truly deliver. The viewer is then assaulted with flashes of bush-fires spliced with frenzied jerky-cam closeups of caged swines. In case this bombardment of the senses has left us in any doubt as to the utter … Continue reading Love Meat
