THE WHOLE BEAST

FERGUS HENDERSON, HARPERCOLLINS, $39.99

This certified kitchen classic comes from Fergus Henderson, the master of ‘nose to tail’ and the chef who put pigs’ trotters back on restaurant menus. From his signature roast bone marrow with parsley salad, to lambs’ tongues and rabbit with fennel and bacon, these are not recipes for the faint-hearted (or the squeamish). While the dishes have their heritage in the thrift of the post-war British countryside, they remain relevant today as we look to minimise waste and use the whole beast. At the same time, the recipes allow us to rediscover the taste, texture and true flavour of meat, the way it is meant to be eaten.