Ginger Pig Farmhouse Cook Book by Tim Wilson and Fran Warde

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  • 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 1845339711
  • ISBN 13 9781845339715
  • Published May 09 2014
  • Format eBook
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group (DIgital)
  • 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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