Beef
When it comes to beef, the source is very important, I think.

This is very much in my mind, at the moment, because last night I think I tasted the nicest roast beef I have ever had in my life. We were at a friend's house and she told us she had had the beef from a butcher in Ashbourne, (Derbyshire); and that it was from an Aberdeen Angus. It even made us think of perhaps keeping some ourselves!

For a change I made these meatballs today, using good mince from the butchers, some breadcrumbs and some grated parmesan (season and add some basil). The sauce was very simple, consisting of fresh & tinned tomatoes, garlic, a chopped red pepper and seasoning. I baked the meatballs in the oven for about 40 minutes; pouring the sauce over for the last 10 minutes. Some grated parmesan is nice on top.