Food & Drink, Recipes, Travel & Places

Braised feather blade, cavolo nero, artichoke, pumpkin

Chef Tony Fleming currently cooking at the Angler seafood restaurant in London gives the classic dish an autumnal twist. Using Irish reared feather blade beef, cut from the shoulder of the cow, this dish has a beautiful, rich flavour which lends itself well to slow braising, with the earthy artichokes, pumpkin and tender cavolo nero […]

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