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Why Good Sausages Matter: Class, Craft and Fatty Flavour
From a first bite of dark, fat-dripping butcher’s sausages to an exploration of Homer, Roman lucanica and medieval spice-laden links, this piece rethinks the humble sausage. It contrasts status-symbol heritage sausages with cereal-stretched industrial versions and ends by embracing crafted, meat-heavy regional styles at home.
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How Place Makes Food Magic – A Pork Pie
A reflection on how our most memorable meals are shaped less by price or polish and more by place and company. From a simple cliffside espresso in Italy to a pork pie on windy Binsey with family, this piece celebrates humble food elevated by unforgettable moments.
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Hanging Bodies – The way we look at meat
What do we see when we look at our plates? Do we see food or animals?
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Roast Chicken
Do you want to cook a perfect roast chicken?
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The Roast: From Veg to Meat
It’s Sunday in the autumn. Outside the window is ash-tray grey and maybe there’s spots of rain permeating the window panes. From downstairs my dad’s music is seeping up the stairs and mixing with the smell of hot fat and vegetables. Roasts in my house, as a child, were invariably vegetable and nut based. I’m…
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My Unexpected Journey to Meat
I spent 28 years as a vegetarian but all of that changed in January 2026. This is an introduction into my journey to meat…
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