This book is a celebration of proper meat, before it got messed with. It explores the connection between nature and farming in a mixture of hands-in-the-earth wisdom and balanced, seasonal recipes which respect the animal by using every part. These recipes are not just meat and two veg, but meals devised for the way we live today - fast, fresh, surprising dishes for midweek, and slow-cooking or theatre pieces shared with friends for weekends and holidays. This is meat done right.