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Qin Xie’s 39 steps to being a better foodie

Pheasants

In the Telegraph today was a piece about another piece in Country Life. The headline was ‘Country Life’s 39 Steps to a better life’ and the premise (paraphrased) was that if young people are equipped with these 39 skills, they will be better equipped for life. They wanted to started a debate, so here it is….

Sessions with my butcher: one whole lamb

A whole lamb carcass on butcher's block

On the last session with my local butcher, Cleavers of Old York Road, Wandsworth, I jointed a chicken and broke down a leg of lamb. This time we’ve stepped up into a whole lamb. When it’s hung up in the freezer, you always think “that looks quite small”. And considering the amount of wool and skin that’s…

Butchery in the city of London

Preparing shoulder of lamb at Parson's Nose

As a devout meat eater, I can’t ever imagine not eating meat. There’s just something incredibly satisfying about its unique texture, enticing aroma and alluring taste. And like most meat eaters, I’ve probably eaten more animals than I can count. This fact, and my general pro-meat attitude, probably hasn’t won me many vegetarian friends. But…

Sessions with my butcher: chicken and leg of lamb

Chicken

It’s National Butchers’ Week and nothing says it better than heading down to my local butchers, Cleavers, and getting some butchery lessons. We started with the chicken – the very basics. Regular readers will know that I’ve attempted to joint a chicken before, but it seems that the way you joint a chicken in the butchers…

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