Cow

Rendered cow fat is useful for frying and roasting because it gives food a rich, savoury flavour. Use it for roast potatoes, Yorkshire puddings or to brown meat.

Heat a spoonful of cow fat in the roasting tin while the oven heats to 220 °C. Parboil potato chunks for about 8 minutes, drain and rough up their edges, then roast in the hot fat for 45–60 minutes, turning once.

Yes, but pastry made entirely with cow fat can be less tender and lack butter’s flavour. For savoury pastry, replace about half the butter with chilled cow fat and rub it into the flour while it is still firm.

Keep it in a clean, tightly sealed container in the fridge, and use a clean spoon each time. For longer storage, freeze it in small portions so you can thaw only what you need.

Beef dripping is fat rendered from beef, often during roasting, and may contain browned meat juices that give it a strong savoury flavour. Cow fat can be a more neutral cooking fat when it has been rendered and strained.

Yes. Melt a small amount in a frying pan over medium heat, then add the eggs once the fat is hot but not smoking. It gives the edges a savoury, crisp finish.