Fran Warde from the speciality butchers The Ginger Pig, tells us why happier cows make tastier meat, and how you can cook the perfect chilli con carne using cheaper cuts of beef.
Fran is the co-author of the long-awaited manual/recipe boo of The Ginger Pig butchers. The ethos of The Ginger Pig is that the key to producing the highest quality meat is raising the best animals, in the happiest circumstances – in their case, on the beautiful Yorkshire Moors! The Ginger Pig has 5 retail outlets in London and delivers meat to discerning customers across the UK.Fran Warde spent 18 months at The Café Royal before opening her own restaurant in London. She then went into catering and opened her own cookery school. Author of numerous cookery books; she also writes for The Sunday Times, BBC Good Food and Waitrose Food Illustrated, and was the food editor of Red magazine.