THE GINGER PIG

Roast Crown of Lamb

A majestic roast dinner, sure to impress anyone you have around the dinner table. While the process of this is relatively straight forward, attaining the optimal internal temperature can be difficult, we recommend using a meat thermometer to ensure it is cooked to perfection. A fabulous treat for a Mother’s [...]
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Yorkshire Pudding Pizza with Burrata & Spicy Sausage

A fuss-free, incredibly simple recipe that is perfect to get children creative in the kitchen. This makes for a wonderful sharing dish as part of a buffet or a table of nibbles. Made a little more elegant with creamy burrata and our punchy jalapeno sausages, it certainly provides a different [...]
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How to…Cook a Porchetta

We’ve had a lot of requests for porchetta cooking instructions this year. SO here’s how we do it… Our take on an Italian porchetta; made with high welfare pork, rolled with a stuffing of fresh herbs, fennel and garlic. Tip: Take out of the fridge one hour before cooking to ensure it [...]
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Marinated Shawarma Lamb Shoulder

A wonderful offering with a twist on the classic roast lamb dinner. A lighter way to enjoy this meat as we enter the milder weather of Spring, this dish is heady with garlic, ground coriander, smoked paprika, cumin and cardamom, with zingy lemon juice to cut through the spices. It [...]
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Kung Pao Pork

Kung Pao, a dish steeped in the tradition of Chinese cuisine and also holds a revered place on many takeaway menus. Our easy, Sichuan kung pao pork recipe serves as a sensory delight, with sweet yet tangy flavours and a comforting warmth from the Sichuan spice. This dish is an [...]
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Jewish Penicillin

A recipe inspired by our meeting with Isaac Joseph. Isaac is hugely passionate about good quality ingredients, simply cooked. He chatted to us about one of his much loved recipes, chicken soup. Ensuring nothing is wasted, the carcass, legs and wings are gently simmered with celery, carrots and onion to [...]
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Haggis Stuffed Roast Chicken

A wonderful way to use up any leftover haggis from your Burns Night celebrations. The buttery-haggis mixture protects the chicken breasts from overcooking, keeping them fabulously moist.  A fantastic alternative to a Sunday roast that still provides comfort with rich stuffed chicken, silky jus, all a top of buttery, pillowy [...]
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Beef & Guinness Stew with Cheddar and Chive Dumplings

January is in the grip of an arctic blast, meaning it’s the perfect excuse to indulge in warming comfort food, plentiful beef stew and dumplings is a dish that will warm the heart as well as your cockles. Chuck steak is a splendid choice for such recipes, a relatively lean cut that [...]
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Roast Turkey with a Bacon Lattice

You can never have too much bacon at Christmas but dressing turkey with a bacon lattice does a valuable job, too: it imparts flavour and helps prevent the breast drying out. When working out your timings for the day, give yourself about 30 minutes to prepare the turkey. Take the [...]
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Roast Potatoes

If roasties don’t crisp up, it’s usually because they’ve not been cooked for long enough. Lots of recipes suggest you can crisp up a potato in half an hour but that’s not really possible – allow 50 minutes, or even an hour. Optional extras include sprigs of rosemary or thyme, [...]
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Fig & Pomegranate Pavlova

Rebecca’s dad, Dave, is king of pavlovas, and is so famed for them that they are regularly requested by friends and family. He even made a stack of pavlovas for her wedding. If you don’t like pistachios, lightly toasted flaked almonds are just as good here. You can also tweak [...]
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Festive Roast Porchetta

A proper porchetta is made from the boneless loin of the pig and its belly, cut so that it forms one flat, level piece of meat. It is then seasoned and sometimes stuffed, before being rolled and roasted until the meat is tender and the skin has crackled. In Italy, [...]
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Minted Lancashire Hotpot Pie

This rather impressive centrepiece will be sure to raise the eyebrows of your friends and loved ones. Little do they know that this dish is made from a rather thrifty cut of lamb. The scrag-end is from the neck, cooked on the bone until meltingly tender then shredded into an [...]
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Creamy Baked Leeks

In this recipe, leeks are cooked slowly in cream and cheese until soft and golden. If your oven is running too hot, the cream may split – this doesn’t matter at all in terms of how it tastes, it simply results in a slightly less pretty dish.
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Slow Braised Layered Lamb Pie with Zingy Salsa Verde

A recipe inspired by our recent meeting with Marta and Riccardo, loyal customers of The Ginger Pig for over twenty years. Marta regaled us with fascinating stories of their culinary journey thus far and how The Ginger Pig has never been far from their minds when making big life decisions.  [...]
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Tim’s Prawn Cocktail

This recipe is based on the one Tim makes at home, although he eschews the traditional hot sauce, and likes his prawn cocktail with added sun-blush tomatoes. He uses a 50:50 mixture of Hellmann’s mayo and Heinz mayo, which he says gives a perfectly balanced, tart but creamy sauce. Tim always [...]
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Cornfed Chicken Caesar Salad with Smoky Anchovy Dressing

Before you email us, up in arms that this isn’t a Caesar Salad, let us just acknowledge that this recipe is technically “inspired by”. However, we are convinced that our take on the classic Caesar Salad will knock your socks off. You’ll need to plan ahead, we recommend beginning  the [...]
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Spiced Turkey Filo Pastry Purses

Delightful little parcels of spiced turkey with pops of sweet pomegranate and savoury sage work as wonderfully festive canapes. Whether you want to kick off Christmas in style or use your left over turkey meat to it’s full potential, these bite-sized bundles will certainly get you into the festive spirit.
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Fragrant Chicken Ramen

A fantastic recipe to use up leftover roast chicken but easily cooked from scratch as well. Things don’t get much more satisfying than slurping noodles from a bowl of warm, aromatic broth. Nutritious as it is tasty, this is food that truly soothes the soul.
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Hotdog Toppers

A small collection of toppings to inspire you for the annual event of Bonfire Night. With a selection of Ginger Pig sausages, including our infamous Bonfire Bangers, using our secret pork mix, sticky black treacle and lots of sweet apple. All perfect for the family to tuck in to whilst [...]
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Chicken, Feta & Spinach Puff Pastry Parcels

A lovely light snack filled with shredded chicken, soft spinach and salty feta, with added freshness from lemon zest and chopped parsley. Delightful little snacks, perfect to make with your children for a half term activity on an ever expected, drizzly day.
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Steak, Eggs & Chimichurri Sauce

A classic American brunch dish that acts as a wonderful welcome to the weekend. Onglet lends itself to hot and fast cooking, keeping the meat lovely and pink when sliced against the grain. Paired with a jammy fried egg, crispy potato latkes and a punchy chimichurri sauce to really wake [...]
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Smoked Ham Hock & Green Pea Risotto

A risotto is as satisfying to cook as it is to eat. The vibrant green hue from the peas and spinach make for an eye catching plate. Sweetness from the peas match wonderfully with the smoky saltiness from the ham hock. The perfect dish for a humble mid week meal. 
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Slow Cooked Lamb Shanks with Herby Cous Cous

A slow cooker is an essential kitchen gadget as we enter the winter months and lambs shanks are the perfect candidate for said recipes. Spiced with Middle-Eastern flavours and served with a bejewelled cous cous to brighten up those dark evenings, the aromas and tastes are sure to bring you [...]
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Grilled Lamb Cutlets with Greek Style Orzo

Lamb, once you get into mid to late summer – and certainly in autumn and winter – marries incredibly well with Mediterranean flavours. Grilled cutlets accompanied by orzo tossed in a luscious sauce of peppers and tomato, olives, fragrant cinnamon and oregano, fresh chopped parsley and dill with a crumbling of [...]
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Greek Style Lamb, Feta & Filo Pie

This isn’t your average pie, here lamb shoulder has been slowly cooked and diced into small, succulent chunks before being tucked into a crispy, flaky filo pie with feta, rice, spinach and lots of fresh herbs. An impressive centre piece if you ask us, perfect for sharing with loved ones over [...]
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Pork Chops with Kidney, Slaw & Butterbeans

This is a recipe for good old-fashioned Pork chops with pieces of kidney still attached, honey and mustard slaw, and a heap of creamy butterbeans. Taken from the middle of the loin, we sell our chops the traditional way with the rind-on (it’s a brilliant source of cooking fat). The [...]
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Roast Chump of Pork

From the rear end of the loin, the chump end of pork is more often cut into chops today for frying and grilling, something we’d highly recommend if you haven’t tried it already (chump chops are available online). The chump end roast is a rather meaty joint, but unlike the [...]
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Stuffed & Rolled Saddle of Lamb

For Easter 2023 we challenged recipe developer and food photographer James Strawbridge (@jgstrawbridge) to develop 4 recipes using – in our humble opinion – undervalued lamb cuts as their star ingredient. This recipe makes glorious use of the lamb saddle, a lean cut, full of flavour, that when stuffed according to James’ recipe will happily feed up to 6 [...]
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Lamb Tagine

If you like slow-cooked lamb, scrag end chops are unbelievably good. Rich, luxuriant meat, absolutely packed with flavour. They’re the perfect cut for this long, slow, gently cooked spiced tagine.  It’s a perfect complete meal, as the vegetables are gently braised with the lamb, infusing all those wonderful, exotic flavours.  [...]
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Slow Roasted Top Rib Ragu

Serve this ragu with wide ribbons of pasta like pappardelle. This recipe is a nod to our Instagram series on ‘Traditional Butchery’. In our second episode, part 1, we focused on the Bowler and Top Rib of Beef, aka the ‘Oven Buster’ – this cut comes from above the chuck [...]
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Bolognese Pasta Bake

A comforting dish that all the family will love. Frugal with pork and beef mince meat, mixed with simple store cupboard ingredients makes for a wonderful mid-week meal. This is also a fantastic recipe for batch cooking to pop in the freezer for the upcoming winter nights.
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Lamb Stew with Capers & Olives

This recipe can be made with lamb shoulder cut into cubes, or you could always ask your butcher to roll and tie the shoulder, then slice it into 6-8 rounds. This is a meal that does not need much to go with it. Serve it on its own but you could [...]
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Smoked Wild Garlic Toulouse Cassoulet

Our social media whizz Ellie’s easy adapted Cassoulet with Smoked Wild Garlic Toulouse Sausage cuts down on the cooking time of the original classic Cassoulet by at least 4 hours or more depending on what your Cassoulet philosophy is. This is very good news when you’re after a dish rich [...]
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Roast Chicken Pasta with Baked Feta & Mediterranean Veg

This is a great recipe for using up leftover roast chicken, cutting the time down to just 1 hour to make. Baked feta and roast Mediterranean vegetables bring sunshine and sweetness to this dish, and… considering they’re all cooked together on one tray, this dish can even make for a [...]
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Lamb Rendang Curry

For Easter 2023 we challenged recipe developer and food photographer James Strawbridge (@jgstrawbridge) to develop 4 recipes using – in our humble opinion – undervalued lamb cuts as their star ingredient. This recipe once again shows the versatility of lamb shoulder. A cut which when cooked slowly is equally delicious with minimal seasoning as it [...]
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Lamb Burgers

For Easter 2023 we challenged recipe developer and food photographer James Strawbridge (@jgstrawbridge) to develop 4 recipes using – in our humble opinion – undervalued lamb cuts as their star ingredient. This lamb burger uses our lamb mince made with small pieces of tender lamb that are too small to sell after having been trimmed [...]
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Slow Roasted Top Rib Tacos

This recipe is a nod to our Instagram series on ‘Traditional Butchery’. In our second episode, part 1, we focused on the Bowler and Top Rib of Beef, aka the ‘Oven Buster’ – this cut comes from above the chuck and has a good few rib bones which add structure to the meat, it needs these [...]
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Slow Braised Beef Bowler Stroganoff

The Bowler comes from the underside of the shoulder blade at the wing; because of this you get a perfectly shaped cut of meat, it looks very much like a fillet but needs longer, slower cooking. In this recipe we cut thick slices of bowler and cooked them slowly in [...]
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Smoked Lamb Shanks & Cheesy Polenta

The lamb shank, from the end of the leg, needs braising and merits the low and slow treatment to enjoy the soft texture of the meat falling off the bone. We lightly smoked the shanks in this recipe to deepen the richer flavour of the winter lamb. We hope to make smoked [...]
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Asian Inspired Onglet Salad

This cut is usually cooked slowly, but can also work well marinated and cooked as in this recipe. Remember to allow the meat to rest, so the muscles can relax. Onglet is a very textured cut of beef, known for its flavour and can be a little tough for some, [...]
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How to… Ham Glazing Guide

We may be butchers but we are huge fans of a warm & fuzzy tradition like glazing our own hams with the family. Try our recipe for a mustard glaze or if you like a bit of marmalade, mix it with a little orange juice or apricot jam to glaze. 
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How to… Cook a Gammon

Cooking your gammon – or making ham from scratch (almost) A gammon has been cured, but still needs to be cooked (unlike a ham which is the ready article – ham can still be dressed up – see our Ham Glazing Guide) and can be served hot, or cooked and cooled [...]
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Stuffed & Rolled Shoulder of Pork

Shoulder of pork comes from a well-worked muscle, so it needs a long cooking time. The result, though, is well worth the wait, as you will have a beautifully succulent and tasty joint that looks wonderfully appetizing.  From the Ginger Pig Farmhouse Cook Book, p.106
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Pork Fillet with New Season Rhubarb

Think of this as a more exciting twist on pork with apple sauce. The tangy, sharp flavours of the rhubarb perfectly complement the sweet pork to make a delicious and very simple dish. From the Ginger Pig Meat Book, p.200
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Beef Casserole with Juniper & Smoky Bacon

This rich, sweet and smokey beef casserole benefits from long, slow cooking. For the cooking, choose a wine you’ll enjoy drinking as you’ll only need half a bottle for the casserole. If you enjoy game, substitute the beef for diced haunch or shoulder of venison. Don’t be daunted by the quantity, you [...]
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Chicken in White Wine with Porcini Mushrooms

This recipe calls for a bottle of white wine – a whole one. Make sure you don’t skimp on the quality, it should be something you’d actually want to drink yourself while leisurely standing by. While you’re at it, get a second bottle of the same stuff and enjoy a glass [...]
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Roast Shoulder of Pork

A simple roast pork shoulder recipe with masterful crispy crackling and a tasty side of stuffing for the perfect roast dinner. Order our Sunday Roast Pork Box to get going.
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Lamb Koftas

For Easter 2023 we challenged recipe developer and food photographer James Strawbridge (@jgstrawbridge) to develop 4 recipes using – in our humble opinion – undervalued lamb cuts as their star ingredient. These fragrant lamb koftas use our lamb mince made with small pieces of tender lamb that are too small to sell after [...]
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3 Winner Recipes for Leftovers

We sent out a call for your personal best Christmas Leftover recipes on 3rd December in our 2020 Advent calendar on Instagram. At The Ginger Pig we are as much about the leftovers as the main meal. This year when our Christmas feasts are likely to include just 6 people, or [...]
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Our Ultimate Turkey Sandwich

A couple of great turkey sandwiches is enough reason to pick up a larger turkey than you actually need for Christmas dinner. When you can make yourself a midnight snack in the days after Christmas with a cheeky tipple or after a nose-bitingly cold Boxing Day walk you won’t be [...]
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Italian Slow Roast Shoulder of Pork

This is a wonderful dish for a large gathering or celebration, as all the work is done in advance and it just needs to be served with a huge salad of all the best seasonal vegetables topped with a good dressing. Prepared in full, this dish serves up to 20. [...]
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Slow Braised Ox Cheeks in Stout

You might need to order the ox cheeks from your butcher, but it’s worth doing so for the unctuous richness of this dish. Do not try to rush it, as the cheek is a well-worked muscle and needs long, gentle cooking. And remember, if you can’t get ox cheeks (sorry, [...]
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Turkey Gravy

One to get on with while your turkey is busy roasting in the oven. A no nonsense recipe for a delicious turkey gravy. Best made with a glass of your favourite tipple in hand. 
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Rolled & Stuffed Lamb Breast

This is a good use of a frequently overlooked cut. There is not a huge amount of meat on the breast but it is flavoursome and, when slow-cooked, the fat runs from the meat. This is the perfect cut for students: when Tim first left home and lived on his [...]
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Barnsley Chops with Fragrant Couscous

A generous double-loin chop taken from the middle of the rib, suited for grilling and frying. This recipe inspired by Mediterranean summer with a dash of Greece and a pinch of Tunisia and Morocco benefits from a little bit of foresight. The more time you give the marinade, the more its [...]
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Toad In The Hole

After a hard day spent farming (or running your and other people’s lives) your appetite is enormous, and this is what Tim calls a ‘proper’ toad-in-the-hole for hungry workers. Have fun and play around with using different sausages to make a new variety of flavours in a classic dish.
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Yvonne’s Lamb shank pie

There’s nothing like a good pie. Juicy meat, rich gravy and buttery mashed potato. This recipe uses lamb shanks but you can use any well marbled slow cooking cut. Diced lamb shoulder would be another good option.
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Tim’s Leftover Roast Chicken Pot

Seeing how many meals you can get out of one roast chicken is a great challenge. This recipe is a bit more of a treat and can be eaten with pasta, jacket potatoes, your favourite vegetables or a green salad.
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How to… Cook a Porchetta

There’s enough pressure at Christmas, especially in the kitchen. We’ve had a lot of requests for porchetta cooking instructions this year. Don’t try to remember them off by heart. Keep this page open on your phone/computer/tablet while you’re getting ready for one of the biggest meals of the year.  SO, [...]
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Asian short ribs

Aromatic, rich and unctuous. A recipe that takes some time but you can just leave it to cook whilst you get on with your day. Well worth the wait!
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Roast Turkey

A quick how-to guide on cooking the perfect turkey for Thanksgiving or Christmas. Don’t be afraid! Remember to get your Turkey Gravy going while your turkey cooks. Click here for the recipe. And for a for our how-to guide on making a bacon lattice click here. 
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Roast Duck with Cherries

When cherries are in season make this with the fruit. If they are out of season – or two expensive – don’t be ashamed of using a tin of cherries to add a juicy sauce to this simple but delicious roast duck.
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Mint-Crusted Rack of Lamb

A rack of lamb will vary in size, so you need to adjust the cooking time accordingly. Don’t be scared: use your hands to judge when your meat is ready. Rare meat is soft, medium is firmer and well-done is hard.
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Tim’s Roast 100 Day Chicken

These old-fashioned reared chickens live, as the label says, for 100 days minimum, some up to 114 days, compared to a commercial bird which only lives for 40 to 45 days. Our 100 day birds live outside, running about. Two things happen – the muscles are laid down slower, especially [...]
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Pork Rack with Stuffing

Pork rack sits between the pork loin and the start of the shoulder and should consist of seven rib bones, the back bone is removed to allow each rib to be cut off easily. The skin should be finely scored – in parallel lines, not big diamonds, which rarely make [...]
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Lancashire Hot Pot

This dish is the ultimate winter warmer. Originally cooked with mutton, the dish has evolved with our tastebuds over the year and generally, lamb is more widely preferred. If you can get hold of mutton scrag, you’re in for a fully flavourful hotpot, but lamb works just as well.
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The Boss’ Specials – Lamb Crown Roast

Crown Roast of lamb is a real 1970s party dish. Originally, the centre of the crown was filled with lamb or pork stuffing – sometimes sausage meat – but the result was normally very greasy. My way is to prepare three racks, trimming off any excess fat, as when the [...]
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Roast Rib of Beef

Our roasting guide for a large (2 or more bone) wing or fore rib joint. If you want to be absolutely sure about how ‘done’ you roast is, insert a meat thermometer into the centre: it should read approximately 50°C for rare, 54°C for medium rare and 58°C for medium.  [...]
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The Boss’ Specials – Dinner Party Pork Rack

Pork rack sits between the pork loin and the start of the shoulder and should consist of seven rib bones, the back bone is removed to allow each rib to be cut off easily. The skin should be finely scored – in parallel lines, not big diamonds, which rarely make [...]
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Slow Roast Shoulder of Lamb

This is a recipe that every family should cook. The preparation is so simple and the cooking looks after itself. It needs to be cooked slowly, so pop it in the oven and get on with your day; you’ll return to the most succulent of long, slow roasts that melts [...]
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Rump Steak with Salsa Verde

Rump steak is considered to be the most flavoursome cut by some, but it does need a little extra cooking due to its firmer texture. It is often overlooked in place of the more expensive prime cuts but shouldn’t be.
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The Boss’ Specials – Pork Shoulder Chop Casserole

This is the original English spare rib, as opposed to the “Chinese” spare rib, which is a bony invention, carrying little meat. The other name for a shoulder chop is a chine chop. It comes from the shoulder, i.e. a continuation of the rack; if taken from a cow, it [...]
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The Ginger Pig Guide to Cooking Big Steaks

Big steaks are a huge joy. Sharing a large steak rather than smaller individual steaks means you can build up a thoroughly charred crust while keeping the inside beautifully pink. This recipe should provide a medium-rare result; cook for a little less or more time in the oven if you [...]
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Old Fashioned Fruity Pork Curry

Spiced with curry powder, sweetened with grated apple, raisins and pineapple, then finished with toasted coconut –  a creamy, comforting curry that’s definitely more Delia than Delhi. If you or your parents were a product of 70s Britain, there’s a reasonable chance that this, or something very similar, was the [...]
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Pork T-Bone with Double-Mustard Hollandaise

Beautifully flavoursome sirloin, juicy tenderloin. The lemony double-mustard hollandaise sounds complicated and fiddly, but really isn’t – and is particularly great with pork. Bags of acidity and bite to cut through the richness of the chop but delicious and comforting enough to pour all over your potatoes. The sauce can be [...]
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Pulled Lamb Tagine and Red Cabbage Slaw

If you like slow-cooked lamb, scrag end chops are unbelievably good. Rich, luxuriant meat, absolutely packed with flavour – and bit of a bargain too at just a few pounds per portion. This dish sees them slow cooked with a heady Moroccan-inspired spice mix, caramelised shallots, fennel and prunes, before [...]
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Two-hour Barnsley Chop

Barnsley chops can be cooked quickly – seasoned, seared and left slightly pink in the middle – to great effect. But they can also be cooked very slowly until meltingly tender, falling from the bone with very little pressure. This is our homage to the Barnsley original, the Brooklands Hotel [...]
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