Britain used to eat well. Dripping on toast, a bowl of mutton broth, a Sunday joint with potatoes roasted in beef fat, steak and kidney pudding under a suet crust, honest food built on proper ingredients and proper fat. Then we were told it was killing us. We swapped the lard for seed oil and the butcher for the supermarket, and quietly forgot how to make any of it.

Bring Back the Dripping is a recipe book and a small act of remembering. Thirty-three traditional recipes across six chapters, breakfasts and toast, soups and broths, the Sunday joint, slow-cooked suppers, sausages and potted meats, and puddings, each tested in a domestic kitchen, with the history checked against the record. Four short essays trace what was lost and why: dripping, mutton, offal, and suet.

140 pages, fully illustrated, set in the same typography as The Ruminati. A digital PDF, delivered the moment you buy it, yours to keep, and to cook from.

By Sama Hoole · jointheruminati.com