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I absolutely love cooking meat and fish on the bone. Some much gelatinous and deep flavour is imparted this way. Here I am cooking a veal fillet on the bone. A tricky piece of butchery originally to produce this. Helped out by our dear friends @lake_district_farmers The meat here has done all of the talking so just two simple sauces to compliment. A loose, duck liver rich spinach sauce and a madeira cream sauce made from all those amazing pan juices after roasting. The key here, as always is res
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