By Well Seasoned, Jan 2 2018 09:49AM
Happy New Year! Hope you all had a fantastic Christmas
2018 is, obviously, an exciting year for us and we're now on the three month countdown to publication day for the book. We've probably got one more final proof read to do before everything is set in stone and the book goes to print.
Until then, assuming you've had enough turkey and sprouts to last a lifetime (or until next Christmas anyway), how about a new recipe from Russell to launch your January? Walter Rose are a traditional butchers in Wiltshire and Russ has long used them to supply top-notch meat and game, both for his restaurant and for our Well Seasoned recipe testing. On their blog this month is a picanha rump cap recipe. Paprika and pickled jalepenos add a bit of welcome warmth to some classic winter ingredients - parsley root, cabbage and apples.
You can find the recipe HERE.