They’re both ridiculously moreish and easily go well with loads of different things. Without meat, you have to layer flavour and texture in a more thoughtful way, which results in a more exciting way to cook, in my opinion. It doesn’t have to be complicated or time-consuming – it can be as easy as some lemon zest on a salad or some roasted nuts or seeds to top a soup. Finally, don’t underestimate the importance of fat in meat cooking. Never trim it off before you cook it, as it brings a wonderful depth of flavour and succulence that you otherwise won’t get. If you aren’t keen on eating it, you can always trim it off afterwards.
- Most importantly, readers should familiarise themselves with preparatory recipes and cookery guidance before they begin.
- The trick, obviously, is not to scramble them.It is a Northern Italian cookery technique that always delivers a