Ginger Pig Meat Book
Ginger Pig Farmhouse Cook Book
By Tim Wilson and Fran Warde



I hadn't heard of the Ginger Pig until earlier this year, when I was wandering around Marylebone in London, Britain, and came across the prettiest little butcher shop with the most enticing display of fresh and cured meats. I was leaving the next day, so I couldn't buy any meat, but I did come away with these two books.

The Ginger Pig farm in Yorkshire raises its pigs, sheep and cattle with care, and works with other farmers who do the same. They show respect for their animals by trying to use up every scrap so that nothing goes to waste - a culinary philosophy that is currently fashionable but which should never have fallen out of favour in the first place.

These books don't give a bloody behind-the-scenes look at what it takes to kill an animal; that's not practical in most kitchens. But they will show you how to make the best of what you have.

In the Meat Book, there's advice on how to choose the best partridge, turkey, chicken and pork; what cut of meat is right for certain types of cookery; and how to cook it. The Farmhouse Cook Book is also meat-focused, with advice on making paté, terrines and confit, as well as on dry-curing; and there are also chapters on what to make with garden produce and how to forage for food.

Recipes in the Meat Book include lemon roast guinea fowl; meat loaf with spiced tomato sauce; and venison casserole with prunes and pickled walnuts. In the Farmhouse Cook Book, there are recipes for Spanish pot-roast chicken; beef wellington; dry-cured lamb; soda bread; and hedgerow jelly.