Hot on Sunday, Cold on Monday

Vegetarians look away now!

There’s more to meat than a Sunday roasting joint, chop or pack of mince and if you’re going to eat meat I strongly believe you should know where it comes from. I don’t mean the butcher, market or supermarket but the provenance; how it has been brought into the world as an animal, cared for, slaughtered, hung, butchered and sold to us.

The Ginger Pig Meat Book, a collaboration by Tim Wilson, the farmer behind the Ginger Pig chain of butchers, and Fran Warde, cook and food writer, is more than just a cookery book. It tells the whole story, from terre to table, of the pig, the cow, the sheep, birds and game animals.

It’s an easy to read and skilfully produced reference book on the characteristics of different breeds, what is good and bad husbandry, humane methods of slaughter, good butchery as well as what quality meat should look like, how to pick the right cut for a dish and how to store, prepare, cook, rest and carve it.

Not only does it serve as encouragement to us all to choose our meat well,  but also to the growing number of farmers working to bring back traditional British breeds of animals, so-called rare breeds, pushed to the verge of extinction as a result of intensive farming.

The recipe section, complete with a collection of 100 recipes showing off head to toe cuts from all the great British animals featured in the reference section, are organised around a year in the life diary of a busy and bountiful Yorkshire farm.

The seasonal recipes cover family favourites (meatballs, burgers, casseroles), British classics (hot pots, pies and roasts), quick evening meals (I can vouch for the smoked bacon and cheddar tortilla, roast duck legs with lentils and fragrant lamb kebabs), dishes for entertaining (Navarin of lamb, roast Michaelmas goose) meals from around the world (Bogota bavette, goulash and lamb pilaf) as well as recipes for the more daring; curing your own ham for instance. There’s even a recipe for the Ginger Pig sausage roll which, according to Valentine Warner, is the finest sausage roll known to man.

In essence the recipes are for good, honest food, the key to which is quality meat.

The book has a charming rustic look and the beautiful photographs of happy animals in their natural habitat as well as the wonderful dishes they serve to create are plentiful. A real treasure and a fabulous book for any animal and meat lover.

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