Ginger Pig Farmhouse Cook Book, Hardback
5 out of 5 (1 rating)


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.


  • Format: Hardback
  • Pages: 304 pages, 150 colour photographs and illustrations
  • Publisher: Octopus Publishing Group
  • Publication Date:
  • Category: General cookery & recipes
  • ISBN: 9781845337247



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This is a well produced and attractively laid out book, well illustrated with many of the dishes and a number of attractive pictures related to the farm; altogether a beautiful book to browse. Refreshing too as there is none of that airy-fairy fussiness or arty-minimalism, here we have hearty and substantial dishes intended to satisfy the appetite. Meat predominates, along with traditional vegetables, soups and puddings and preserves. Accompanying the recipes there are occasional explanations of ingredients, processes or other comments.If you are looking for a down to earth, very British cookbook, you've found it.