She promotes the use of excellent meat from humanely reared animals free from growth promoters and feed additives. She also likes her butcher to hang beef for up to four weeks. We don't often get that, as most beef in Australia is wet-aged in the awful cryovac. Anyhow, her recipes are delish. As well as the usual roasts and grills, you could try Hash of Oxtail in Cabbage Leaves, Ottoman Lamb with Aubergine Puree, and Pan-Fried Rabbit with Herbs.
Frances Bissell is one of the finest contemporary cooks, with (according to the OBSERVER) `the largest following of any cookery writer in this country'. In this superb book she has compiled a classic compendium of over 200 delicious recipes, covering beef, veal, pork, lamb, poultry and game. Here are tempting slow-cooked braises and stews to enjoy for a winter Sunday lunch, light and quick one-course meals to rustle up at the end of the working day, and sauces, preserves and accompaniments to lend a new twist to traditional dishes In addition she provides invaluable advise about finding and buying the best meat from organic sources and other farmers rearing animals to the highest standards. There is guidance on equipment, on the various cuts and joints and how to get the best from them, as well as a roasting chart and how to joint and carve. Here is everything you need to buy, prepare, cook and eat meat in the modern age.