Shin of beef is perfect for stewing, it is a reasonably cheap cut of meat with a lovely gelatinous grain running through it. When you cook it slowly in a delicious broth the ingredients transform into a rich, melt-in-the-mouth ‘wonder-dish’.
In September we were lucky enough to be invited to attend the Leiths School of Food and Wine 40th Anniversary Celebration at Bush Hall in London’s West End. When we arrived at the venue preparation for the evening was in full swing. We’d arrived before the rest of the guests so that we could drop […]