S.O. had a bit of a cookathon last week. We had bought some very cheap and cheerful cuts of meat at Haberfield, and where else do you turn in those circumstances but to Hugh Fearnley-Whittingstall's 'Meat' Book for his Breast of Lamb Ste Ménéhould . It was delicious, but what a palaver. Took days.
S.O. did as Hugh suggested and made the tartare sauce, and served it with an orange and watercress salad and some mash.
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