|Something like this. Note the dark colour and marbling.|
I may experiment a little. Cowshill Farm, just up the road from Coleford where we live, raise the rare breed of Old Gloucester. There is also Slad Farm who do a tasty bovine, or Frith Dexters who do the miniature Irish variety. I simply adore beef and when such a beautiful (okay, maybe that's a little perverse but many share my aesthetic values) cut as fore rib is on the menu I want to do it some serious justice. Brining, a blast in the gas oven then a slow, slow cook in the Rayburn should ensure our heifer died not in vain.
I'm also excited about the starter. The porky bits are coming from the champion artisan charcutier Graham Waddington of whom we cannot speak highly enough. Be sure to google 'Native Breeds, Lydney' or visit Taurus Arts and Crafts.
For the vegetarians, should you not be put off by such orgiastic delight in flesh, I'm working on something modern and oriental that should be delicious. Watch this space. Everyone else just book yourselves in!