This book is full of proper man-food. Full of flavour and without the pressure that comes from preparing food that is too complicated for your home kitchen.
The winning dish of 2010; “Slow Cooked Duck Breast with Savoy Cabbage, Duck Fat Chips and Gravy” is on the menu, served at The Hand & Flowers.
The book does include a lot of “slow-roasting” which means you need to prepare ahead, but the meat you get from slow roasting is always so rewarding.
This book from 2013 is already one of my favourites.