The author offers recipes for meat classics from both British and foreign food cultures, placing particular emphasis on the best-loved British dishes - shepherds pie, steak and kidney pie, roast pork with crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole and oxtail stew; plus definitive, authentic versions of such classics as pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and (at the risk of offending the purists) chilli con carne.