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1kg of veal brisket 4 carrots 1 onion 1 shallot 250g of mushroom 1l of water. For the sauce : Crème fraiche (200ml) lemon (yellow) butter flour Cook all of this during 1.30h in the water : 1kg of veal brisket 4 carrots 1 onion 1 shallot 250g of mushroom Remove all the juice but keep it! For the sauce : In a casserole or pan, melt 50g of butter and mix with 50g of flour. Put the juice (approx 300ml) from the meat in the pan and mix with it. You can add more or less juice, depend how thick you want the sauce. Add 1 lemon (yellow). You can all a "chicken cube" and 200ml of crème fraiche. Enjoy ;) Regards, Aurélien.

Brisket cured in salt ,sugar,herbs and spices.cold smoked 24 hours, rotisserie with steam bath for 8hours,then pot roasted/steamed over red wine and root veg for 3 hours. Unctuous ! Eat your heart out Kats :)

Simple! Fry a couple of onions, preferably red, in a pan, remove when almost done, place Kimbers farm liver in the same pan and fry for about two to three minutes either side, remove when done and place on plate. Return onions to the frying pan, for one minute, making sure to add a little water to the pan to deglaze, and for that special taste, why not add a small knob of butter, which also brings a nice shine to the gravy. Place the onions and gravy on top of the liver, sprinkle on some chives, season to taste and well ...... simply enjoy!

Sprinkle with fresh ground black pepper, grill for about 10 mins either side. Leave to rest for about 10 mins. Serve with salad and hot new potatoes.

Ham shanks cooked sous vide in Guinness and honey, served with Triple cooked chips and deep fried soft boiled egg!!....

Make a paste by chopping up 2 anchovies 2 sprigs of rosemary,leaves removed and 2 garlic cloves. Make slots in the lamb and fill with the paste. Cut 2 large carrots and 3 sticks of celery length ways Place these into roasting tray and place lamb on top Pour 200mls each ofred wine vinegar and water into tray and wrap tray lightly with 2 layers of silver foil and put in oven for a 2 kg lamb at 220oc fan oven for 10minutes then turn down to 170oc for a further 3 hours. Take lamb out and rest ,meanwhile make the gravy by straining the juices from the pan into a saucepan add 100mls red wine and 300-500mls of hot water and a roux to thicken and cook over a medium heat to desired thickness,serve in a gravy boat along side lamb. Serve with roast potatoes,crushed fennel seeds, sage,rosemary,red onion roughly chopped,2 bay leaves and 2 crushed garlic cloves unpeeled. This recipe comes from Katie and Giancarlo Caldesi book ,Rome.

Stand leg of lamb on inch thick slices of red onion, garlic bulbs sliced in half and rosemary, lamb stock in the base of the tray. Cooked covered with tinfoil at 150 for 4.5 Hours, then cook a further 45/60 minutes uncovered. Gorgeous!!!!

Butternut squash stuffed turkey, by Nigel slater