Ginger Pig Farmhouse Cook Book by Tim Wilson and Fran Warde

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    • Categories: Cooking for a crowd
    • Ingredients: pork legs; curing salt; molasses sugar; pickling spice; bay leaves
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    • Categories: Cooking for a crowd
    • Ingredients: pork legs; curing salt; black peppercorns; dried oregano
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  • Glazing a ham
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    • Categories: Dressings & marinades
    • Ingredients: Dijon mustard; whole grain mustard; brown sugar
    • Accompaniments: Glazing a ham
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    • Categories: Dressings & marinades
    • Ingredients: black treacle; golden syrup; stout; ground coriander; ground cinnamon
    • Accompaniments: Glazing a ham
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    • Categories: Dressings & marinades
    • Ingredients: apricot jam; stem ginger
    • Accompaniments: Glazing a ham
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  • Roasted & glazed wet-cured ham
    • Categories: Dressings & marinades
    • Ingredients: pork legs; curing salt; molasses sugar; pickling spice; bay leaves; golden syrup; mustard; apple cider vinegar
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    • Ingredients: curing salt; Demerara sugar; long back pork
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    • Ingredients: pork belly; Demerara sugar; pink peppercorns; juniper berries; bay leaves
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    • Ingredients: pork shoulder; curing salt; brown sugar
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    • Ingredients: ham hocks; curing salt; molasses sugar; bay leaves; black peppercorns
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    • Categories: Cooking for 1 or 2; Italian
    • Ingredients: pig cheeks; curing salt; thyme; fennel seeds; black peppercorns
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    • Ingredients: pork shoulder; pork back fat; Demerara sugar; garlic; smoked paprika; hot paprika
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    • Categories: Italian
    • Ingredients: pork back fat; coarse sea salt; rosemary; bay leaves
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    • Categories: Sauces for meat; Main course
    • Ingredients: shallots; garlic; red chillies; parsley; curing salt; Demerara sugar; ground cloves; ground cumin; ground allspice; black peppercorns; bay leaves; beef chuck; spiced pepper
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    • Categories: Salads; Appetizers / starters
    • Ingredients: beef rump cap; curing salt; chilli flakes; sweet paprika; mustard seeds; garlic salt; dried oregano; rocket
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    • Categories: Appetizers / starters
    • Ingredients: veal shoulder; curing salt; rosemary; lemons; black peppercorns
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    • Categories: Main course
    • Ingredients: beef brisket; curing salt; Demerara sugar; mustard seeds; coriander seeds; whole cloves
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    • Categories: Romanian
    • Ingredients: beef brisket; Demerara sugar; mustard seeds; coriander seeds; whole cloves; curing salt; black peppercorns; English mustard; malt vinegar
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    • Categories: European
    • Ingredients: lamb legs; curing salt; golden caster sugar
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    • Categories: Dressings & marinades; Main course
    • Ingredients: chicken; salt; black peppercorns; caraway seeds; whole cloves; allspice berries; cinnamon sticks; whole star anise; mustard seeds; onions; ginger root; garlic; black treacle; soy sauce; lemons
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    • Categories: Main course
    • Ingredients: pork belly; pork fat; coarse sea salt; bay leaves; whole star anise
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    • Categories: Main course; Appetizers / starters; Canapés / hors d'oeuvre; Cooking for a crowd; Picnics & outdoors; French
    • Ingredients: pork belly; minced pork shoulder; lamb livers; black peppercorns; juniper berries; mace; walnuts; Armagnac
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    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Lunch
    • Ingredients: pig trotters; celery; carrots; onions; leeks; bay leaves; rosemary; whole star anise; parsley; black peppercorns; chicken legs
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    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Lunch; French
    • Ingredients: pheasant breasts; wood pigeon breasts; black peppercorns; sunflower oil; streaky bacon; minced pork; thyme; dried apricots; chicken livers; banana shallots; brandy; double cream; wild duck breasts
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Notes about this book

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Notes about Recipes in this book

  • Celeriac gratin

    • FJT on March 24, 2020

      I had a celeriac to use up and this recipe popped up in my search. It was easy to make and very tasty. I made this recipe in advance and then put it in a medium oven to heat through for 20 minutes. Despite dicing my celeriac smaller than the size stated in the recipe there were some bits that weren't cooked as much as I would have liked. I used up some cream in the sauce, substituted Comté cheese for cheddar cheese and added some breadcrumbs on top for texture.

  • Rhubarb & ginger oat crumble

    • FJT on March 01, 2020

      Made with gluten free oats, stem ginger instead of ginger root and half the sugar in the rhubarb to ensure it was tart enough for us. I also added some almond flakes to the crumble mix to use them up. Delicious! Update: made a second time with root ginger (as per the recipe) and this was wonderful. This is going to get my "Favourite recipe" bookmark!

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  • ISBN 10 1845337247
  • ISBN 13 9781845337247
  • Linked ISBNs
  • Published May 06 2013
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

This is hearty home cooking from the award-winning Ginger Pig. The highly successful Ginger Pig brand is a byword for high-quality meat and meat cookery. In their second book, Ginger Pig owner Tim Wilson and Fran Warde share recipes from the Ginger Pig farmhouse kitchen table. From how to cure meat to making preserves, from the perfect roast to accompaniments from the kitchen garden and even food from the wild, this collection encompasses all the wonderfully robust flavours and dishes that one would expect to enjoy around a well-worn kitchen table. Organised according to type of food - Pates and Terrines, Casseroles and Stews, Pies, Roasts, Preserves and so on - the book focuses on the superb meat cooking for which The Ginger Pig is renowned. With recipes ranging from Home-cured Ham with and Orange and Mustard Glaze and Pot-roast Chicken to Duck Rillettes, Spiced Damsons and Orchard Pear and Almond Bake, the book is also full of personal stories, offering a lovely insight into life on a working farm.

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