Pork Belly Bao Buns

Sweet, sticky air-fried pork belly marinated in sesame, ginger and garlic is paired with punchy pickled daikon, the crunch of cucumber and spring onions and fragrant coriander in this hands-on, Asian street food classic.   Stuffed into bao buns, steamed to perfection in the Robert Welch 316 Series steamer, these fluffy white…

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How to roast a chicken

There is only one thing better than serving a perfectly cooked roast chicken, and that is someone else serving you a perfectly cooked roast chicken. We have cooked many a roast in our time, and this is everything we know about doing so properly.

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Steak sandwich with sticky onions

When Tim was very young, he had a girlfriend whose father used to ask Tim to drive him, in his Mercedes, to the pub. In recompense, he always sent Tim and his girlfriend over a bottle of Champagne and a steak sandwich, which Tim still considers one of the best…

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How to cook the perfect steak

A juicy, dry-aged steak is one of the most popular dinners enjoyed today – and yet cooking steak at home still makes a lot of people nervous. If you’re in the market for a few steak cooking tips, or perhaps want to recreate your favourite steakhouse dinner at home, this guide will help you cook…

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There’s more to life than rib eye…how to choose the right steak cut for you

When asked to picture a steak dinner, most people will see a juicy prime cut paired with a luxurious potato dish and a lake of peppercorn or béarnaise sauce – and that is a very wonderful thing. But there are so many ways to enjoy one of life’s great pleasures, and not…

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How to Perfect Roast Lamb – A General Guide

From the delicate, sweet and tender new season lamb to the robust hogget from slightly older animals, British lamb is the most seasonal of meats – and for many, the very best option for a stunning Sunday Roast. Here is our Cook’s Long Read to help you get the very…

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Rolled Lamb Saddle with Herby Pickled Onion Stuffing and Spring Cabbage Remoulade

Pickled onions and bright herbs bring a fresh, punchy contrast to this delicate rolled saddle of lamb. A leaner cut than other roasting joints, first seal the saddle in a frying pan to render some of its fat and form a crisp, golden crust. The saddle is then transferred to…

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Roast Leg of Lamb with Pecorino and Wild Garlic

This recipe was created by Alessandro Grano, head chef of our Moxon Street neighbours La Fromagerie. The Pecorino Sardo has a sweet, mocha style character that works wonderfully in sauces. Here, it complements the delicate and savoury flavour of new season lamb. Serve with Spring greens and Jersey Royal potatoes…

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Paprika-Rubbed Spatchcocked Chicken with Roast Peppers and Romesco Sauce

This distinctly Spanish-influenced meal offers a triple hit of red pepper: the romesco sauce, the roast sweet peppers and, of course, the paprika. It’s a lip-smacking spread. Just add some simple sweet greens alongside: asparagus, peas, fine or runner beans, or salad leaves. This recipe is taken from our friend…

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Spiced Mutton with Apricots

A rich, warming dish inspired by a Moroccan tagine. The sweet apricots work especially well with the deep flavour of the mutton, while the spices and chilli prevent everything from becoming too ‘jammy’.  The spice blend can be swapped for something else if you wish, for example baharat or even…

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Mutton Keema

A gutsy, savoury, tender mutton keema. Between the minced mutton and the fat needed to nicely brown the onions, this dish will develop a layer of oil on the top. This is a key component of the dish, essential to its flavour – keema is often eaten with bread, especially…

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Slow-cooked Mutton Stroganoff

A classic stroganoff is an opulent dish that calls for the finest fillet steak. This deliciously slow-cooked version by Nicola will seriously give it a run for its money at a fraction of the price. “Growing up, my dad only ever made a slow-cooked stroganoff using a cheap bit of…

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How to braise mutton – a general guide

Proper mutton from well finished ewes is packed with bold, almost ‘beefy’ flavours and, depending on the cut, is rich in buttery fat that becomes similar to bone marrow when slow-cooked. Completely delicious.  Its deep flavour and creamy fat make it ideal for heavily flavoured dishes, so do reach for…

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Mutton Cutlets in a Tomato and Black Pepper Masala

An incredibly rich, gutsy curry to enjoy with lots of rice and parathas or chapati. After the long, slow cooking, the fat on the cutlets becomes deliciously wobbly and almost like bone marrow – if you’ve ever enjoyed the bone marrow dish at Hoppers, you’ll love this. An oily dish…

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Lamb and Potato Stew with Whipped Feta

Twenty years ago, Tim was awarded both the Farmers Weekly lamb farmer of the year, and sheep farmer of the year at the Royal Show. Tim’s night lamber at the time, Chrissy, suggested that after lambing was over, perhaps they should go to India, buy a tuktuk and drive it…

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Ursula’s Cassoulet

Ursula Thorpe lived near Tim’s first farm in Harwell. Originally an outside caterer, in the early 2000s she joined the Ginger Pig to help us organize Christmas. Even after she moved to rural France, she travelled to London to work with us every December for 15 years. Today, she lives…

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Ginger Pig Pork Meatballs with Creamy Cabbage Sauce

One of the most popular dishes in our Marylebone deli counter, a recipe created by head cooks Audra & Vida. Guaranteed to warm you all the way to your toes this winter. Ginger Pig One Pot: First published in 2025 by Mitchell Beazley, an imprint of Octopus Publishing Group Ltd…

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Lamb shoulder boulangère

At this time of year lamb is very much in it’s prime. This roast lamb recipe makes a spectacular Sunday lunch, but it’s also simple enough to prepare on your lunch break and serve up as a (rather indulgent) weeknight dinner – excellent for when you’re entertaining guests. Boulangère potatoes…

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Spatchcock Duck Salad with Grilled Peaches & Blackberry Dressing

Spatchcocking your duck will speed up the cooking time and is especially well suited to barbecuing, however if the sun isn’t on your side then it will fare just as nicely in the oven. The combination of fruity sweetness and saltiness from this dressing wonderfully contrasts your more earthy duck…

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Beetroot Risotto with Roast Pork Fillet, Goats Cheese & Candied Walnuts

As vibrant as it is flavourful. Pork fillet tends to be overlooked due to its leanness, however when cooked well and rested appropriately, it really is a fabulous bit of meat. The courgette ribbons here act as bit of protection from the direct heat of the oven, as well as…

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Pork & Beans with Braised Rainbow Chard

These garlicky, thick-cut pork chops make a spectacular supper for two. Enjoy with fresh and zingy braised rainbow chard and beans – preferably al fresco on a warm, balmy evening with a chilled glass on Mâcon Verzé in hand.

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Ribeye Steak with Asparagus & Jersey Royal Salad and Green Goddess Dressing

Thick-cut ribeye steaks are always a wonderful thing, particularly when served with this smoky, chargrilled asparagus salad, delicate Jersey Royal potatoes and peppery watercress. We’ve finished the dish with a lusciously bright and herby green goddess dressing. Enjoy it dolloped over your salad and steak, and maybe make a little…

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Wild Garlic Stuffed Saddle of Lamb with Roasted Baby Potatoes & Pesto Dressing

This lean and flavourful cut makes a wonderful Sunday roast centrepiece for four. Our butchers skilfully debone and roll the meat into a neat joint, ready to be stuffed and ideal for easy carving. Wild garlic season begins in March, making spring the perfect time to try out this bright…

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Chicken with Dill & Leeks

This terrific spring recipe comes from Diana Henry’s third book ‘A Bird In the Hand’. ‘You might think this recipe comes from Scandinavia – land of dill lovers – but in fact it was inspired bya fish dish I had in Turkey, where whole fish were cooked on a bed…

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Chicken with Marsala, Olives & Blood Oranges

A delicious recipe developed by Diana Henry in celebration of her iconic chicken cookery book. The recipe calls for the chicken to be jointed, you can ask your butcher to do this or request it in the order notes at checkout. ‘This came about because I like blood oranges so…

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Spring Chicken ‘All the Veg’ Bean Cassoulet

A dish to make when you feel the need for nourishment. Packed full of seasonal veg, with a creamy yet herby bean stew topped with crispy tender chicken for a contrasting texture. It will certainly leave you feeling as good as a spring chicken! A wonderful mid week meal with…

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American-Style Pancakes with Crispy Bacon & Spiced Maple Glaze

In an ode to Pancake Day, we have revived a classic combination but of course, with a little Ginger Pig twist. The gentle warmth from the chilli and cinnamon in the glaze adds a different dimension to this breakfast dish, whilst light fluffy pancakes make for the perfect textural match…

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Air Fryer Pork Belly with Minted Chilli Potatoes and Dressed Green Bean & Pea Salad

We know air fryers are a big trend and used by many these days and so we have developed a recipe for pork belly which will leave you with juicy, unctuous meat and dare we say it – possibly some of the best crackling you could get. Served with some…

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Mighty Meatballs in a Smoky Chipotle Sauce

Mincemeat, one of the most used yet often underrated meats. Incredibly versatile and frugal in price, it can feed the hoards in an array of different meals. We are celebrating our delicious, flavourful mincemeat with big meaty balls and in true Ginger Pig fashion – we have not scrimped on…

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Roasted Tomato Risotto with Slow Braised Beef Cheeks

Beef cheeks do need a little time and work but when cooked accordingly, they really are a a delight to devour. A tomato-rich risotto, ladened with parmesan and butter stands up to the strong flavours of the cheeks, making for a wonderful pairing. This recipe would be a fabulous weekend…

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Butter Bean Carbonara with Kale Pesto Dressing

Italians look away, this is a twist on the classic with an added piquancy from the herby kale pesto. Frugal with creamy butter beans, all coated in a silky sauce with a salty tang from the cured meat. Perfect for a simple mid week meal or for those nights you…

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Gochujang Braised Short Ribs with Miso Charred Pak Choi

Simple yet full of flavour and always an impressive offering for guests. Short ribs carry strong flavours beautifully and really stands up to the spice of gochujang paste and the saltiness of soy. Miso buttered pak choi offers a smoky, umami element which pairs perfectly with the soft tender meat.…

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Chipotle Pulled Pork Tacos with Charred Pineapple Salsa

A real crowd pleaser with minimal effort as your slow cooker or oven will do the majority of the work for you. Smoky, spiced pulled pork in a soft, warm tortilla with a punchy salsa and salty, creamy feta really is a match made in heaven and is always popular…

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Boxing Day Bubble and Squeak

Sometimes, bubble and squeak is made with added mashed potato to help bind it, which we aren’t adding here because on Boxing Day the whole point is using up leftovers, rather than cooking anything more from scratch. That makes this bubble a bit more like a hash, but that’s fine…

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The Ginger Pig Venison Bourguignon Pie

This is a beautiful and hearty option for a Christmas Eve supper. You can make one large pie (about 21cm/8¼ inches across and 9cm/3½ inches deep), which will serve four; you can make two smaller pies and cook them both; or you can cook one smaller pie and freeze half…

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Rib of Beef

Tim once sold a five-bone fore rib joint of beef to a couple who insisted they would eat the whole thing for their Christmas lunch. History doesn’t tell us whether they succeeded, and if they did, whether they also had sides. As Tim pointed out to them, a five-bone rib…

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Baked Camembert with Rosemary, Thyme & Garlic

It’s not easy to serve this dish elegantly, but it’s so delicious that your guests really won’t mind. To use up the scraps of remaining pastry, cut it into small star shapes, brush with beaten egg and dust with freshly grated Parmesan. Bake for 10 minutes, alongside the Camembert.

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Roast Goose Breast & Confit Legs

Geese are big and can be quite tricky to cook alongside everything else on Christmas Day. Our solution is to separate the legs and the breasts, cooking the legs in their own fat a day or more before, then the breasts can be cooked much more quickly and in a…

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Slow Cooked Oxtail with Cheesy Polenta & Garlic Crisps

A real winter warmer with a Mediterranean twist. A slow cooker is recommended but not necessary, this will also work in a large pot, gently braised in the oven. A great recipe to prepare beforehand and let the slow cooker do the work whilst you get on with the rest…

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Creamy Truffle Mushroom Tagliatelle with Pan Seared Duck Breast

A properly decadent sharing dish, showcasing how our beautiful Botterills’ duck breasts really can go far – just one breast is more than big enough to feed 2. The addition of fresh truffle is optional but if you are going all out for a date night to remember, we highly…

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Smoked Ham Hock & Butterbean Stew

It is most definitely stew season and we are celebrating all things comfort food with this rather cost-effective, warming and healthy dish. Smoked ham hocks are a great meat for adding real depth of flavour. When gently braised, they create a beautiful stock which can be used sparingly for soups…

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Cambodian Inspired Coconut & Peanut Butter Pork Belly Curry

An alternative to a classic curry, packed with fragrant flavours that work terrifically with melt-in-your-mouth, chunks of slow cooked pork belly. It takes a little while but with it being all in one pot, it really is a rather simple meal to make. A properly warming dish that will stave…

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Sharing Rump Steak with Thai Noodle Salad

Gone are the days of small individual steaks served on lonely plates with a morsel or two of vegetables or lettuce. Eating has evolved into a much more social celebration. Sharing plates and big boards to really grab people’s attention is a much more convivial way to enjoy a meal.…

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Red Wine & Brandy Beef Bourguignon

A dish really couldn’t much more comforting than a steaming bowl of beef bourguignon. Traditionally, the beef is roasted whole, then sliced into generous chunks and stirred into the rich sauce and we certainly haven’t deviated from the plan. A whole rolled joint of rump is a fantastic cut for…

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Stuffed Pork Tenderloin with Cheddar Chive Mash & Brandy Cream Sauce

Tenderloin is a very lean cut of meat and has the tendency to be a little dry. However, using this method of stuffing and covering with bacon, it keeps the meat wonderfully moist and tender. The mix of garlicky soft cheese and sweet prunes really compliments the subtle taste of…

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Slow Roasted Waddling Pie

Tim’s most favoured meat is definitely the duck. Inspired by our Founder, this indulgently comforting recipe is perfect for feeding large groups. A little goes a long way with this dish, rich duck meat and a cream-ladened mash makes for a rather decadent combination. A meal that will no doubt…

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Gammon, Pineapple & Chips with a Chimichurri Dressing

Another retro dinner with a zingy twist. The chimichurri dressing pairs perfectly with the sweet pineapple and cuts through the saltiness of the gammon steak. You couldn’t serve this with anything else but chips. Homemade really make a difference and for a healthier version, we have oven cooked rather than…

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Fragrant Pork Meatball Noodle Soup

Soup season has returned, along with the cooler weather and the need for warm, comforting food that nourishes the soul is yearned for. This Asian inspired noodle broth with fragrant pork meatballs, truly is a hug in a bowl. Pork mince is incredibly versatile and lends itself to Asian flavours…

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Gammon, Egg & Chips

Reviving a retro classic. You cannot beat a handful of good quality ingredients, simply cooked. Gammon, smoked or unsmoked – whatever your preference, cut into thick steaks makes it easier and much quicker to cook, making for a rather satisfying midweek meal. Paired with crispy homemade chips and a jammy-yolk egg,…

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Stuffed & Roasted Guinea Fowl in a Creamy Bacon, Brandy Sauce

One of Tim’s very own recipes and a rather impressive dinner party offering, utilising seasonal guinea fowl but this would also work beautifully with pheasant as they cook in almost the same way. The legs always take longer to cook than the breasts so by portioning the bird and cooking…

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Surf & Turf with Charred Asparagus and Chimichurri Dressing

A Mediterranean twist on a rather retro classic. The chimichurri dressing works fabulously with both the steak and prawns. A real barbeque dinner if there ever was one. Treat yourselves to a lovely big sharing steak, we chose an impressive wing rib for this particular recipe but steak-wise, it really is your own…

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Mediterranean Butterbean & Sausage Stew

A light stew for the latter stages of summer can be a wonderful thing. Packed with seasonal produce that really gives you the taste of the Mediterranean. Simple yet satisfying and certainly elevates the humble sausage to another level.

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Goan Chicken Curry

A proper curry cooked from scratch can be a labour of love but really is worth the effort. This hot and sour Goan curry utilises chicken on the bone with crispy skin for the ultimate flavour and texture. Ask your butcher to portion a whole chicken, that way you can…

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Classic Carbonara

A dish that looks deceptively simple yet requires a certain amount of skill to pull off with finesse. Our recipe will talk you through every step to ensure you end up with two stunning bowls of carbonara with the silkiest of sauces that clings to the spaghetti like it’s life…

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Orecchiette with Garlic Toulouse Sausages & Charred Courgettes

A wonderful summery pasta dish, perfect for balmy mid-week dinners. A silky light sauce from the emulsification of pecorino cheese and starchy pasta water coats the ‘little ears’ and seasonal veg perfectly whilst the Toulouse sausages offer a delicate garlicky undernote. A lovely simple meal for those evenings where the…

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Saffron Risotto with Broad Beans & Smoked Bacon Lardons

A decadent dish with relatively purse-friendly ingredients. You can justify the splurge on saffron as the minimal cost of smoked bacon lardons and veg will balance out the expenditure. Costings aside, it truly is a rather impressive looking dish where the flavours sit beautifully, complimenting each other perfectly. A lovely…

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Fillet Tail Steak Salad

Fillet tails are a much thriftier cut than the typical fillet steak yet still provide that wonderful tenderness you expect from this cut. Blue cheese adds a piquancy while the addition of eggs offer a silkiness from the jammy yolks. Lastly, everything is kissed with a herby, garlicky dressing –…

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Indian Spiced Lamb Cutlets with Roast Bombay Potatoes & Pickled Red Onions

A real Indian-inspired dish, with heady cumin and turmeric spiced lamb chops – sweet and tender when quickly grilled. They work beautifully with fragrant, crispy Bombay potatoes, seasoned with zingy lime zest and nigella seeds. The quick pickled onion cuts through the richness of the meat and fragrance of the spices,…

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Sumac Spiced Duck & Orange Salad

A refreshing Middle Eastern inspired interpretation of the French classic duck à l’orange. Perfect for light lunches or al fresco suppers, paired with a chilled pinot noir would make for a wonderful meal indeed.

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Harissa Lamb Henrys with Tabbouleh Salad

Lamb Henrys, traditionally a shoulder of lamb cut into quarters (you can ask your butchers to do this) and slow roasted until you have tender, fall-off-the-bone meat. We gave them a Middle Eastern twist by marinating in Harissa spice overnight then gently cooked for a couple of hours in the oven…

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Salt Beef Hash

A wonderfully simple brunch dish to impress the whole family. A jammy egg yolk is the perfect pairing with savoury salt beef and lightly spiced potatoes. We recommend cooking the salt beef the day before to make this recipe as quick as it is easy. That way, your loved ones…

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Spare Rib Pork Chops with Creme Fraiche Potatoes and Charred Fennel & Apple Salad

The English spare rib chops are a particular favourite with our Founder, Tim Wilson – all the toothsome, richness of a rib with an eye of tender meat and intermuscular fat keeping everything wonderfully succulent. This is a wonderful recipe for summer barbeques yet sadly, spare rib pork chops have…

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The Ultimate Steak Sandwich

A firm favourite across the board, you cannot show off the quality of our beef in any better way than a classic steak sandwich. Paired with sweet caramelised shallots, punchy Dijon mustard and peppery watercress, it truly is a match made in heaven. Lightly toasted sourdough makes all the difference…

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Spiced Peking Duck Pancakes

A roast duck is a beautiful thing, a very versatile meat that lends itself especially well to strong aromatics. We have rubbed the skin with Chinese five spice and a little salt, which crisps up fabulously whilst leaving the meat beneath wonderfully succulent. A fantastic recipe to feed a crowd…

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Soy Soaked Steak Bahn Mi

A Ginger Pig twist on a classic Vietnamese sandwich, using tender sirloin cooked until blushing pink. It  works wonderfully well with the zingy kimchi and the chicken liver pate provides that savoury hit. A fabulous recipe for lunches in the sunshine and incredibly simple to do, a real crowd pleaser…

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Roast Chicken Panzanella Salad

Traditionally a dish made by farmers and peasants when they needed to make the most of their available ingredients. The salad was created out of necessity to avoid wasting food. As thrifty as it is delicious, we have elevated this humble salad to include our incredible 100 Day Botterills’ Chickens.…

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Steak Tartare with Caramelised Shallot Bone Marrow Butter

A classic starter with a decadent bone marrow butter, sweetened with slow cooked shallots. Fillet tails make for a more purse friendly option yet still provides the tenderness of a regular fillet steak. A real treat for a celebratory evening or if you simply want to indulge your loved one.…

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Soy-Soaked Steak with Crispy Fried Egg & Miso Charred Cabbage

A Ginger Pig twist on the classic steak dinner, marinating the steaks in soy, seasons and tenderises the meat, giving you wonderfully tender steak that boasts the most delicious umami flavour. This pairs perfectly with the caramelised miso cabbage and that crispy fried egg is a textural sensation. Try this…

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Chateaubriand with Creamed Spinach & Crushed Baby Potatoes

A wonderful cut of beef, as tender as fillet but a little easier on the pocket price-wise. Golden crushed baby potatoes with creamy spinach is a wonderful combination to compliment the Chateaubriand. We recommend serving this on the rare side, as it is rather lean, with very little intermuscular fat.…

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Coq Au Vin with Crispy Chicken Skin

A classic French dish with a twist of crispy chicken skin for crunch and texture. A wonderful recipe, using a good amount of the whole chicken, making for another cost effective meal. Our 100 day or 70 day chickens will make this recipe go a long way and the darker…

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Chicken Schnitzel with Salsa Verde Butterbeans

A favourite in any household, our chicken schnitzel is a springtime take on the classic with punchy salsa verde-dressed butterbeans. This is the perfect dish when using our 100 day Botterills’ chickens, the breasts are much larger than your average bird and just one is more than enough to feed…

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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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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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Beef Fillet Tail Noodle Stir Fry with Broccoli & Wild Mushrooms

Beef fillet tails are a cost effective alternative to the classic fillet steak, yet equally as tender. Ask your butcher specifically for this cut and he will be happy to oblige. They work wonderfully in a simple and satisfying stir fry as they lend themselves to quick cooking at a…

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Roast Rack of Pork with Beef Dripping Roast Potatoes & Cider Mustard Sauce

A Springtime roast as we enter the warmer season. This impressive rack of pork is a perfect Easter showstopper, relatively easy to cook and takes the pressure off producing the various dishes, typically associated with a Sunday roast. You will be left with beautiful, golden crackling and juicy pork that…

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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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Mediterranean Oxtail Stew with Pearl Barley & Green Anchovy Dressing

A comforting stew with a Mediterranean twist. Cooking oxtail low and slow makes for soft, unctuous meat that lends itself fabulously to the rich, garlic-laden tomato sauce. Mixed with salty olives and capers for a savoury finish and dotted with a punchy herb and anchovy dressing, this is a stew…

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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 your chicken breasts from overcooking, keeping them fabulously moist. A fantastic alternative to a Sunday roast that still provides comfort with rich stuffed chicken and a silky jus, all atop buttery,…

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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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Slow Cooked Pork Shoulder Stuffed with Oranges and Prunes

Meltingly rich and tender meat, cut through with apple, orange and sweet prunes. If you can, leave the pork uncovered overnight, in the refrigerator, before cooking. This dehydrates the skin and helps make great crackling.

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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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Roasted Brussels Sprouts with Bacon, Chestnuts & Cream

Lardons measuring about 1cm (½ inch) work best here and you can trim away the fat if there’s a lot, since this is a rich dish served as part of a rich meal. If you don’t have room in the oven, you can do this on the hob instead, you…

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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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Slow Braised Chianti Beef Cheeks with Mustard Mash & Crispy Kale

 The Ginger Pig’s take on Hannibal Lecter, beef cheeks slowly braised in chianti served with a decadent mashed potato is certainly our idea of winter indulgence. Advantageously, no humans were devoured in the process. 

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Pork Tomahawk with Chilli Spiced Apple Sauce & Crispy Sage Leaves

A pork tomahawk is a wonderful alternative to beef, still as impressive yet a little easier on the purse strings. Served with crispy sage leaves for a savoury hit and sweet apple sauce with a hint of  warming chilli to stave off the cold during these wintery nights.

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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 With 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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English Spare Rib Pork Chops with Mediterranean Veg

From the shoulder end of the pig, the marbling that runs through the spare rib pork chops slowly melts and bastes the meat as it cooks. Here the 30 or so minutes in the oven and the rest at the end allows the fat to mingle with the vegetables for…

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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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Chicken Schnitzel, Spring Onion Mash & Chargrilled Broccoli

The ready bread-crumbed chicken schnitzels in our shops make for great midweek meals and a deliciously crispy alternative to a regular chicken breast. Pair with spring onion mash and chargrilled broccoli for a perfect balance of textures and flavours.

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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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Ginger Pig Boulevardier Cocktails

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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 glaze a ham

This ham glazing guide is inspired by a recipe from our founder Tim Wilson, which can be found in our Christmas cookbook. If you have an uncooked gammon to hand, first read our guide on how to cook a gammon.

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How to cook gammon

A gammon is simply an uncooked ham, so if you are starting with a cooked ham, then skip ahead to our ham glazing guide.   Our guide on cooking gammon uses a ‘steam-baking’ technique which will give you a more roasted flavour than boiling and baking – it is our…

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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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Sticky Shin Rounds with Cipollini Onions & Balsamic Vinegar

This is a great-value cut that needs long, gentle cooking. It makes a really tasty sauce, because all the connective tissue in the shin breaks down to become a really good, sticky casserole. From the Ginger Pig Meat Book pg 204

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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-Roast Lamb Shoulder with Fresh Herbs, Blood Orange & Pink Peppercorns

Adele Ursitti generously shares her family recipe for this wonderful, aromatic, spring-flavoured lamb roast, perfect for a stress-free Easter Sunday lunch.  For this recipe you can’t have too much in the way of fresh mint, parsley, rosemary and thyme. You can follow Adele on Instagram @adeleursitti for more of her…

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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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How to… Cook our Beef Wellington

Our fail safe guide to cooking your Ginger Pig Wellington this Christmas.

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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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Slow Braised Beef Shin & Pancetta pudding

A traditional pudding with a contemporary twist by Hayden Groves. Warming, rich, thrifty, meaty and show-stopping all at once. Serve with creamed potato and your favourite gravy.   Image credit Hatty Cary  

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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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Smoked Pork Hock & Parsley Pasta

Smoked pork hocks have wonderfully sweet, melting meat and a good flavour that blends perfectly with the simplicity of the rest of these ingredients to make a tasty sauce. 

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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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How to… Cook a Cockerel, Duck, Goose or 3 Bird Roast

    If you’re already feeling the pressure of cooking for the hoards on Christmas Day, don’t. Follow our quick and easy guides and panic not. It is a very important day and we all like to get things right but let’s be honest, the most important thing is the…

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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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Leftover Roast Beef Canapés

A great way to start any party and a good use of the Sunday roast. Quick and easy to prepare and a real crowd pleaser.

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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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Yvonne’s Chicken Tom Yum Soup

A tasty and nutritious recipe from our talented chef Yvonne. Great for a chilly weekday evening. Great excuse for a few prawn crackers.

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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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Chilli Sausages & Beans

The fat from the sausages helps to make a rich and tasty sauce. Some of the beans will burst helping to thicken the juices.

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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 – Barnsley chops with garlic and anchovies

Barnsley chops are a treat as they are from the best part of the lamb, the saddle. Do not be worried by the use of anchovies in this recipe; it’s a combination that works really well and has been used since Roman times. Anchovies cut through the richness and reveal…

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Sticky Citrus-Marinated Pork Chops

If using pork loin chops, ask the butcher to cut into the fat every 5cm as this will allow the meat to stay flat while cooking, giving a better result.

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The Boss’ Specials – Pork Shoulder Chop with Creamy Cheesy Leeks

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 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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The Boss’ Specials – Barbecued Pork Shoulder Chop

If this was the same cut from a cow, it would be called prime rib, or without the bone a rib-eye steak, which is probably now the most popular of all the steaks thanks to restaurants and food writers. Just like its beef counterpart, the shoulder chop will always eat…

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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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The Boss’ Specials – Barbecued Pork Tomahawk

This cut is really for the barbecue, as the long rib bone which is left – giving the name tomahawk – doesn’t really fit into a frying pan or oven. It is the prime rib of the pig, with lots of flavour and intermuscular fat.

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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 Thick Steaks

A juicy, thick prime rib or T-Bone is a wonderful thing indeed – and sharing a large steak, rather than smaller individual steaks, means you can build up a thoroughly charred crust while keeping the inside beautifully pink.

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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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Bacon Chops with Baked Potato Champ and Parsley Sauce

Creamy, carby comfort food with a juicy bacon chop – what could be better? When seasoning the sauce and potatoes, remember the chop is quite salty so don’t overdo it.

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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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