Sunday 20 December
we haven't had any beef for a while, though it's on Holt's recommended diet. So we threw a couple of little sirloins onto the grill pan, and mashed up a Gorgonzola butter to top them.
On the side, julienned celery root sautéed in butter à la Elizabeth David, using frozen garden tarragon and white wine vinegar.
You could feel us gaining strength and energy with every beefy bite.