How-To Guides

How to Cook Bavette Steak

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What is Bavette Steak?

How to Cook Bavette Steak: Often referred to as the “butcher’s cut”, bavette steak has a well-earned reputation for flavour. Traditionally kept back by butchers for their own enjoyment, it’s cut from the abdominal muscles at the base of the flank – one of the most exercised parts of the animal.

This gives bavette its distinctive, loose texture and deep, beefy flavour. High in fine intramuscular fat (marbling), it’s a richly satisfying cut that rewards quick cooking and proper slicing across the grain.

Bavette Steak Cooking Time

Bavette steak needs careful handling. If overcooked, it can become tough and chewy – the fine intramuscular fat (marbling) that gives it such flavour is also easily dried out. A quick, hot sear followed by a proper rest is key to unlocking its full potential.

Thickness can vary, so cooking times aren’t one-size-fits-all. Developing a feel for how a rare steak responds to touch is invaluable – see our top tips below.

For the best results, we recommend serving bavette steak rare. Cook for around 8–10 minutes in total, depending on thickness, then rest well before slicing against the grain.

The Best Way to Cook Bavette Steak

  1. Start by removing your bavette steak from the fridge and its vacuum packaging. Pat dry any surface moisture and allow it to come up to room temperature – this ensures even cooking.
  2. Heat a griddle or heavy-based frying pan until smoking hot. Just before cooking, rub a little vegetable oil over both sides of the steak and season generously with salt and pepper.
  3. Place the steak in the pan and sear for around 90 seconds per side. It will naturally release from the pan once a good crust has formed – if it sticks, give it a few more seconds before trying again.
  4. Reduce the heat slightly and continue cooking for a total of 6–8 minutes, turning the steak every 30 seconds for an even sear.
  5. Once cooked, remove from the pan and rest in a warm place for at least 8 minutes. This helps the juices redistribute, keeping the steak tender and flavourful.

Top Tips for Cooking Bavette Steak

To judge doneness, use the finger test – a quick, tactile way to check if your bavette steak is rare. Gently press the fleshy part of your palm below the thumb. Now touch the same spot while bringing your thumb to meet your index finger – that firmer feel is roughly what rare steak should feel like.

One of the most important tips for how to cook bavette steak well: always carve against the grain. Bavette has a pronounced, open grain that makes the direction easy to spot. Slicing across it shortens the muscle fibres, making each bite more tender.

More bavette steak tips:

  • Don’t skip the rest. A solid 8–10 minutes in a warm place after cooking allows juices to redistribute, keeping the meat juicy and tender.

  • Use high heat to get a proper crust, then reduce slightly to finish cooking without drying out the meat.

  • A meat thermometer can help – aim for around 50–52°C (122–125°F) for rare before resting.

  • Slice thinly, especially when serving on sharing platters or in steak salads – bavette’s bold flavour goes a long way.

Bavette Steak: Recipe & Serving Ideas

Bavette has the depth and character to stand up to bold accompaniments. Try topping your steaks with a slice of Roquefort butter or serving them with a thick, garlicky sauce like Henry Harris’ aïoli recipe. For something spicier, Sebby Holme’s Crying Tiger Steak brings heat, herbs and real vibrancy to the table.

Triple-cooked chips are a natural match – and if you’re after something sharper to cut through the richness, George Ryle’s béarnaise sauce is a fine choice. Or try our guide on how to make wild garlic mayo – punchy, vibrant, and just the thing with whole-carcass artisan steaks, roast veg or triple-cooked chips.

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Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating.

In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival.

Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas, and their three children – Fynn, Bea, and Matilda – on a remote grouse moor in West Yorkshire.

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  • A lot of our farmers are a long way from anywhere. Up in the hills, an hour or more from the nearest major town, and not especially bothered about it. That distance tends to produce a particular kind of farmer, less inclined to chase accreditations or certifications, less interested in being told how to do what they already know how to do. What they have instead is a deep knowledge of their land, and a quiet conviction that the old ways are usually the right ones. That conviction doesn’t always mean chasing volume. Lower inputs, lower turnover, but the margins tend to hold, just the same as if he were pushing harder for more. Better for the soil too, and the livestock. The food that comes out of these farms tastes like it should. Food these farmers would put on their own tables, feed their own families. The same product our chefs have built menus around, and that you cook at home. So this is a small hat tip to farmers like Ed Staveley, who farm the hard ways, just as the hills demand.
  • Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
  • We are firmly of the belief that our pork is as good as it has ever been, the breeding, the rearing, the dry ageing and of course the butchery. All of it functioning in harmony to provide us with some high-grade pork. Loin chops seem to be having their moment in the sun, currently a firm favourite amongst our restaurant community, and rightly so. A classic; the leaner eye meat enveloped by a lovely cover of fat, cut thick and cooked well, they are so, so good. A little less well known, but no less delicious, and a cracking option for sharing, our shoulder chops are a slightly different beast. We split our shoulders in half and age the so-called Boston butt, when ready, the shoulder chops are cut from this section. The eye meat is made up of the collar or neck fillet and has excellent natural marbling. You then get a little of the blade and the muscles that surround it, this is darker, more richly flavoured meat. You still get the cover of fat, which, once rendered, tastes incredible. All in all, a fantastic sharing chop and a slight point of difference from the loin chops. Both supremely delicious!
  • The process of developing a dish with chefs is a rewarding one, made all the more so when we have the chance to eat the end product. As was the case here upon a recent (ish) visit to @rambutan_ldn Conversations around the best steak to use for this dish began months ago and we were able to offer our expert advice as Sofia and her team fine-tuned the balance of flavours, spices and textures. A few different cuts were trialled, and, in the end, it was our rump steaks which triumphed! Their flavour and fat able to be carried by that rich and deep curry sauce, with brighter notes and acidity being offered up by the parsley temper and little pearls of onion. It is truly a triumph. A marriage of Yorkshire beef and traditional Sri Lankan flavours and we couldn’t be prouder to see it on the menu and being enjoyed by their lucky guests!
  • What salt should you use when cooking steaks and chops? Does it matter? Well, we have, in the past, taken some heat in the comments from people saying that we are using the wrong salt on our steaks. “You should be using fine salt!”, “flaky salt on steaks!! NO WAY!”, “It just falls off!”, to give you a few examples. So, to put the debate to bed we undertook an extremely controlled, scientific experiment to determine which salt is the best salt to use on your steaks. In a field, with a piece of goose skirt, a barbecue and two varieties of sea salt (that’s one important detail, to use sea salt, not table salt) and a desire to eat well seasoned steak. Poor us! Watch the video to find our conclusions, which will also feature in an academic journal soon – a seminal piece of scientific research. #sodiyum #flakysalt4life
  • A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
  • Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection. Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy. The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)! Steak perfection!!
  • To our friends down south, you might have noticed Yorkshire is still a good few weeks behind the march towards summer. The trees are only just coming into leaf in the Dales, especially up in Upper Wharfedale, and that gives us a little more time with the wild garlic. Here is @grylos with what feels like one of his best ideas to date. A proper use of those essential carcass balance cuts. Lamb hearts, though this would work just as well with tongues, sweetbreads or liver. Cooked simply, well seasoned, finished with a little lemon. Alongside it, wild garlic taken from the darker, shaded parts of the woodland where it is still fresh. Even if it has started to turn, it holds up. Treated like spinach, wilted down, then cooked with oil, salt and cream, left to reduce until it becomes rich and full of flavour. A brilliant little starter for our chefs blackboards, and something that will more than hold its own at home. A dish for the season, if ever there was one.
@swaledalebutchers
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A lot of our farmers are a long way from anywhere. Up in the hills, an hour or more from the nearest major town, and not especially bothered about it. That distance tends to produce a particular kind of farmer, less inclined to chase accreditations or certifications, less interested in being told how to do what they already know how to do. What they have instead is a deep knowledge of their land, and a quiet conviction that the old ways are usually the right ones. That conviction doesn’t always mean chasing volume. Lower inputs, lower turnover, but the margins tend to hold, just the same as if he were pushing harder for more. Better for the soil too, and the livestock. The food that comes out of these farms tastes like it should. Food these farmers would put on their own tables, feed their own families. The same product our chefs have built menus around, and that you cook at home. So this is a small hat tip to farmers like Ed Staveley, who farm the hard ways, just as the hills demand.
6 days ago
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Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
@swaledalebutchers
@swaledalebutchers
•
Follow
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
2 weeks ago
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@swaledalebutchers
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Follow
We are firmly of the belief that our pork is as good as it has ever been, the breeding, the rearing, the dry ageing and of course the butchery. All of it functioning in harmony to provide us with some high-grade pork. Loin chops seem to be having their moment in the sun, currently a firm favourite amongst our restaurant community, and rightly so. A classic; the leaner eye meat enveloped by a lovely cover of fat, cut thick and cooked well, they are so, so good. A little less well known, but no less delicious, and a cracking option for sharing, our shoulder chops are a slightly different beast. We split our shoulders in half and age the so-called Boston butt, when ready, the shoulder chops are cut from this section. The eye meat is made up of the collar or neck fillet and has excellent natural marbling. You then get a little of the blade and the muscles that surround it, this is darker, more richly flavoured meat. You still get the cover of fat, which, once rendered, tastes incredible. All in all, a fantastic sharing chop and a slight point of difference from the loin chops. Both supremely delicious!
3 weeks ago
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@swaledalebutchers
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Follow
The process of developing a dish with chefs is a rewarding one, made all the more so when we have the chance to eat the end product. As was the case here upon a recent (ish) visit to @rambutan_ldn Conversations around the best steak to use for this dish began months ago and we were able to offer our expert advice as Sofia and her team fine-tuned the balance of flavours, spices and textures. A few different cuts were trialled, and, in the end, it was our rump steaks which triumphed! Their flavour and fat able to be carried by that rich and deep curry sauce, with brighter notes and acidity being offered up by the parsley temper and little pearls of onion. It is truly a triumph. A marriage of Yorkshire beef and traditional Sri Lankan flavours and we couldn’t be prouder to see it on the menu and being enjoyed by their lucky guests!
4 weeks ago
755
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@swaledalebutchers
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Follow
What salt should you use when cooking steaks and chops? Does it matter? Well, we have, in the past, taken some heat in the comments from people saying that we are using the wrong salt on our steaks. “You should be using fine salt!”, “flaky salt on steaks!! NO WAY!”, “It just falls off!”, to give you a few examples. So, to put the debate to bed we undertook an extremely controlled, scientific experiment to determine which salt is the best salt to use on your steaks. In a field, with a piece of goose skirt, a barbecue and two varieties of sea salt (that’s one important detail, to use sea salt, not table salt) and a desire to eat well seasoned steak. Poor us! Watch the video to find our conclusions, which will also feature in an academic journal soon – a seminal piece of scientific research. #sodiyum #flakysalt4life
1 month ago
13215
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A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
@swaledalebutchers
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•
Follow
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
1 month ago
462
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@swaledalebutchers
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Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection. Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy. The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)! Steak perfection!!
2 months ago
1,29532
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7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
To our friends down south, you might have noticed Yorkshire is still a good few weeks behind the march towards summer. The trees are only just coming into leaf in the Dales, especially up in Upper Wharfedale, and that gives us a little more time with the wild garlic. Here is @grylos with what feels like one of his best ideas to date. A proper use of those essential carcass balance cuts. Lamb hearts, though this would work just as well with tongues, sweetbreads or liver. Cooked simply, well seasoned, finished with a little lemon. Alongside it, wild garlic taken from the darker, shaded parts of the woodland where it is still fresh. Even if it has started to turn, it holds up. Treated like spinach, wilted down, then cooked with oil, salt and cream, left to reduce until it becomes rich and full of flavour. A brilliant little starter for our chefs blackboards, and something that will more than hold its own at home. A dish for the season, if ever there was one.
2 months ago
1849
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