Hanging

With no apologies to those of a nut roast kind of disposition, this was tonight's hanger steak. Probably better than the last one. I know I've banged on about it recently, but it really has been a revelation to us. Handled correctly, it has to be one of the best cuts of beef there is. Roast spuds, snips and Yorkshires to soak up the gravy. Doesn't get much better.

Think there's another bottle of red with my name on it. Have a good one, all.