From the Shelf: River Cottage MEAT

This isn’t just a book. This is intoxicating. Hugh got bitten by the bug and dragged us all along for the ride — TV, farm, veg, meat, the whole mad thing. A slightly posh toff, sure, but a lovable one. He wanted to do it all, and he bloody did.

An ode to passion, ignorance, and sheer bloody-mindedness. He built a farm, raised his own, and showed what most chefs only dream of. This is a staple for any cook, butcher, or proper food head. Monumental work. Worth reading, worth learning, and definitely worth cooking from.

Paul Cunningham up at Henne Kirkeby Kro (the cheeky two-star that also runs my salmon) used Hugh’s philosophy as a north star. That says it all.

Standout Recipe: Roast Belly of Pork with Apple Sauce

Classic, simple, real. Hugh makes the case for taking the humble belly cut — overlooked by fashion chefs — and letting it sing. Slow roasted for crisp skin, rich layered meat, and the sharp sweetness of apple sauce to cut through. Nose-to-tail eating at its finest.

CHEFS pro tip

as Hugh would do slaughter sour own hang it 14 days then carry on with recipe alternatively get blown your local butcher with super market meat now so shit and so expensive chose to go back to the butcher if your high street or town has one even anymore ,leave the cut skin side uncovered in the fridge overnight and bring out of fridge minimum 1 hour before cooking , ,as you were carry on cooking with Hugh

My Take

Before Clarkson made “farm life” chi-chi, Hugh was championing local, natural, real. He turned a dream into books, TV, farms, shops, and inspiration.

Hugh, you’re a legend. I doff my chef’s hat. Anyone who picks up this book will learn, laugh, and eat well. Even if you only scratch the surface, it’ll serve you for life