What follows is less a recipe and more the conclusion of an experiment with rather tasty results. I have been reading, cover to cover, hitherto something I'd never done with a cookbook, Hugh Fearnley-Whittingstall's "River Cottage Meat Book", the last 2 weeks or so. It's a heavy book, mildly put and I actually packed it before leaving Singapore. I've never been happier to spend money on a cookbook and I'll be posting my thoughts in "Kitchen Lust" when I'm done with Mr Double-Barrelled Surname...