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Including: a handbook for navigating your local meat counter; Tim Hayward’s glossary of ethical jargon and Margot Henderson recipes for off-beat cuts. Plus some rhymes to help you remember it all
...10.15AM a rakish man in a suede jacket Marrow bones, replies Moran. A kilogramme of bones makes a litre of stock....
...Follow Tim @TimHayward and email him at tim.hayward@ft.com Follow @FTMag to find out about our latest stories first and subscribe to our podcast Life and Art wherever you listen...
...We want to know more about the meat we’re eating, and a new lexicon has arisen as a result....
...Slicers A butcher uses two principal knives. The first is a large slicer, long enough and sharp enough to take a steak off a larger piece of meat....
...Who called you a glutton? Tim Hayward It sort of came up in conversation. I was chatting to a chef friend, and he just said, you know, but you’re a professional glutton....
...Follow Tim on Twitter @TimHayward, on Instagram @timhayward and email him at tim.hayward@ft.com Follow @FTMag to find out about our latest stories first and subscribe to our podcast Life and Art wherever...
...I once had a temporary job as a security guard in a mall in North Carolina....
...Follow Tim @TimHayward and email him at tim.hayward@ft.com Follow @FTMag to find out about our latest stories first...
...Harriet Fitch Little It’s a pear actually, Tim. Tim Hayward It was a pear. Lilah Raptopoulos Tim, it was a pear. Tim Hayward Maybe I just noticed the bottom. Just forgive me now....
...It’s hard to think of a chef who more richly deserves it. Follow Tim @TimHayward and email him at tim.hayward@ft.com Follow @FTMag to find out about our latest stories first...
...Spoon any leftover mixture into a ramekin then put all unlidded jars, plus ramekin into a baking tin and into the oven at 160C....
...Spring has come early to London’s South Bank: on a grey February day inside the Hayward Gallery, a burst of huge silken flower-lights drops from the ceiling, opening into many-layered luxuriant blooms....
...It felt like it had been dialled back a bit. “Frittura” was a selection of squid, pink prawns and zucchini in a surprisingly robust batter....
...Restaurant critic Tim Hayward has been writing about food for the FT for years. He also owns a bakery in Cambridge....
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