
When I think of liver, I am drawn back to my school days when we were given a dish called ‘floating meat’. Served as a Wednesday mid-week treat, the liver/donkey was boiled for approximately 24 hours before being slopped into … Continue reading
When I think of liver, I am drawn back to my school days when we were given a dish called ‘floating meat’. Served as a Wednesday mid-week treat, the liver/donkey was boiled for approximately 24 hours before being slopped into … Continue reading
For those of you who say you’re too busy to cook then you’re lying. I returned from the gym late last night and timed myself from taking the ingredients out of the shopping bag to the moment the food hit … Continue reading