On the way back to Wick I got a call from an old ICI colleague, David Vass telling us that he had just arrived at Wick marina, on a sail south from Shetland. I was very impressed by his yacht, the Borealis. At dinner we served oxtail. The recipe is a standard from the books but my nuance is to separate all the meat from the bone and grisle and form it into patties in a pasty cutter. The glutinous nature of the meat holds it together well and turns something gourmand into gourmet. We reminisced about ICI and the demise of the Dyestuffs industry in the UK- more about that later
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