LETS EAT MEAT

Let’s Eat Meat celebrates a thoughtful and flavour-driven approach to cooking with meat, proving that quality matters more than quantity. While there is plenty to satisfy devoted meat lovers, from perfectly charred steaks and golden fried chicken to slow-cooked lamb, Chinese roast duck and rich jambalayas, the book also explores more balanced ways of enjoying meat. In dishes where meat shares the spotlight with beans, vegetables and grains, or is used sparingly as a seasoning to add depth and savoury richness, every ingredient earns its place. Rooted in traditions where meat is considered a luxury, Tom’s modern approach encourages buying the best quality available and making the most of every scrap. Packed with deeply satisfying recipes and clever flavour combinations, this is an inspiring collection for anyone looking to eat less meat, but enjoy it more.