There’s something about the smell of meat cooking that signals a feast – it’s savoury, comforting and tempting. A steak on the grill, a roast in the oven, a casserole bubbling: they make your mouth water.
Si King and Dave Myers, aka the Hairy Bikers, have always been passionate about meat, and this bible is an unadulterated celebration of the fine produce we have available today. MEAT FEASTS includes all their favourite recipes and some new surprises. There are family classics, spicy treats, perfect pies and delicious zingy salads.
Si and Dave love their veggies too, and MEAT FEASTS features some of the very best veg recipes to showcase a Sunday joint or make a little meat of a very long way.
A meaty modern classic, MEAT FEASTS is your one-stop meat cookbook!
Si King and Dave Myers, aka the Hairy Bikers, have always been passionate about meat, and this bible is an unadulterated celebration of the fine produce we have available today. MEAT FEASTS includes all their favourite recipes and some new surprises. There are family classics, spicy treats, perfect pies and delicious zingy salads.
Si and Dave love their veggies too, and MEAT FEASTS features some of the very best veg recipes to showcase a Sunday joint or make a little meat of a very long way.
A meaty modern classic, MEAT FEASTS is your one-stop meat cookbook!
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Reviews
Let Si and Dave transform mealtimes. These recipes are perfect for Sunday lunch or a midweek feast.
The Hairy Bikers have released Meat Feasts: The Ultimate Meat Bible. Packed with mouthwatering recipes covering all seasons, with useful tips on buying and preparing cuts.
The duo celebrate all things meaty... Packed with more than 150 recipes, this is sure to keep dedicated carnivores happy.
These big and bold meat dishes from TV favourites The Hairy Bikers take familiar meats like stewing steak and corned beef and elevate them to epic proportions.
Meat is the thing to eat this season - get cooking with the masters of all things manly.
The jacket of the Hairy Bikers' latest cookbook describes it as a 'meaty modern classic', and it is a riotous celebration of all things fleshy.
For dedicated believers in nose-to-tail eating, the chapter titled Lovely Offal offers a celebration of the more outlandish bits of animal anatomy - according to the Hairies, ox heart kebabs taste just like steak.
Their take on more conventional cuts is equally robust - roast haunch of venison with quince, pork cooked in milk, Italian-style, and a fabulously hefty-looking steak and kidney pudding, with the optional addition of smoked oysters.