This week I bring you a lovely book, 'Ginger Pig Meat Book', and it is just great. There is so much information here, the book reminds me of River Cottage, and Tim Wilson and Fran Warde have done an incredible job putting this together.

This book is packed full of ideas, recipes and instructions on how to bone out various animals. It is very good indeed and I would recommend any keen cook to have this book on their shelf. The recipes are great and there are some very tasty ones which I will cook and eat.

The best part about this is how informative it is. The reason we surely buy a book is to learn something. I struggle to put this down as, on page after page, there is something I am soaking up. Recipes from classic roast partridge, mutton shepherd’s pie, olive stuffed chicken leg and boiled collar of ham with parsley sauce, one of my very favourites.

I will always remember the sausage roll I ate from these guys at Borough Market when I used to demonstrate there a few years back. I would buy quite a few items from them and their display was always superb. Every town needs a Ginger Pig.

I also love how this book tells you what’s happening down on the farm each month. This is truly a very good book indeed. I picked it up for £1 from a car boot sale, fools didn’t know what they had. The bread sauce recipe looks lovely to be fair too.