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Ginger Pig Meat Book by Tim Wilson and Fran Warde

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  • Meatballs in tomato sauce

    • Categories: Main course
    • Ingredients: tomatoes; minced beef; onions; parsley

  • Braised Spanish pork with muscatel raisins

    • Categories: Main course; Spanish
    • Ingredients: pork blade steaks; shallots; raisins; red wine; bay leaves; marjoram

  • Spicy pork stir-fry

    • Categories: Stir-fries; Main course; Asian
    • Ingredients: rice vermicelli noodles; pork tenderloin; lemongrass; red chillies; ginger; carrots; Savoy cabbage; fish sauce; limes; sesame seeds; cashew nuts; spring onions; coriander leaves

  • Peasant rabbit paella

    • Categories: Rice dishes; Main course; Spanish
    • Ingredients: broad beans; rabbit; onions; bay leaves; smoked paprika; chicken stock; paella rice

  • Braised salmon of beef

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: onions; beef stock; bay leaves; thyme; carrots; beetroots; celery; leeks; salmon of beef

  • Tasty chilli burgers

    • Categories: Sandwiches & burgers; Main course
    • Ingredients: minced beef; soy sauce; Worcestershire sauce; red chillies; parsley; feta cheese; burger buns; little gem lettuce; tomatoes

  • Game pie

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: pheasant breasts; pigeon breasts; Port wine; redcurrants; sugar; oranges; pork belly; venison; streaky bacon; chicken breasts; plain flour; lard; pig trotters; peppercorns of your choice; cranberries

  • Home-made gelatine

    • Ingredients: pig trotters; peppercorns of your choice; bay leaves

  • Classic roast partridge

    • Categories: Main course
    • Ingredients: partridges; redcurrants; sugar

  • Roast Michaelmas goose

    • Categories: Main course
    • Ingredients: whole goose; onions; bay leaves; celery; black peppercorns; leeks; potatoes; minced pork; goose livers; breadcrumbs; apples; dried sage; mace; pears; nutmeg; ground cloves

  • Smoked pork hock and parsley pasta

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: smoked pork hocks; parsley; Parmesan cheese; mascarpone; linguine pasta

  • Sausage and butterbean pot

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: onions; red peppers; chorizo sausages; bay leaves; thyme; tomato purée; butter beans

  • Navarin of lamb

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: lamb neck; onions; tomato purée; bouquet garni; lamb stock; waxy potatoes; carrots; baby turnips; white onions; green beans; peas

  • Slow-roast shoulder of lamb

    • Categories: Main course
    • Ingredients: garlic; lamb shoulder; onions; carrots

  • Spiced and seared goose skirt

    • Categories: Main course
    • Ingredients: dried chillies; ground caraway; ground cumin; red peppers; garlic; couscous; rocket; goose skirt (beef)

  • Asian beef curry

    • Categories: Curry; Main course; Asian
    • Ingredients: galangal; cumin seeds; coriander seeds; fennel seeds; chillies; ground cinnamon; lemongrass; cardamom pods; kaffir lime leaves; whole cloves; beef clod; canned tomatoes; limes; beef stock; coriander leaves

  • Chicken in white wine with porcini

    • Categories: Main course
    • Ingredients: chicken; shallots; dried porcini mushrooms; white wine; chicken stock; cream; bay leaves; thyme; tarragon

  • The Ginger Pig chicken and ham pie

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: whole chicken; plain flour; cream; smoked ham; parsley; lard

  • Lemon roast guinea fowl

    • Categories: Main course
    • Ingredients: guinea fowl; lemons; breadcrumbs; Parmesan cheese; capers; parsley; red chillies

  • Slow-roast belly of pork

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: pork belly; onions; carrots; beetroots; potatoes; sage

  • Venison burgers on toasted ciabatta

    • Categories: Sandwiches & burgers; Main course
    • Ingredients: pork fat; juniper berries; sage; cranberry sauce; ciabatta bread; watercress; minced venison

  • Wet-cured ham from scratch

    • Categories: Main course
    • Ingredients: cinnamon sticks; black peppercorns; whole cloves; fennel seeds; bay leaves; curing salt; pork legs; French mustard; brown sugar

  • Boned and rolled fennel-stuffed chump of pork

    • Categories: Main course
    • Ingredients: pork chump; onions; breadcrumbs; fennel seeds; fresh oregano; sage; apples

  • Mutton shepherd's pie

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: onions; carrots; celery; swedes; bay leaves; chicken stock; tomato purée; Worcestershire sauce; potatoes; minced hogget

  • Mexican braised blade of beef

    • Categories: Main course; Mexican
    • Ingredients: beef blade steaks; recado rojo

Notes about this book

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Reviews about this book

  • The Foodie Bugle

    An interview with Fran Warde at the new Ginger Pig shop in London.

    Full review
  • ISBN 10 1845335589
  • ISBN 13 9781845335588
  • Linked ISBNs
  • Published May 02 2011
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

This book is packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.

Other cookbooks by this author

Ginger Pig Meat Book

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