Former farmer Tim Wilson founded The Ginger Pig butcher’s shops to champion small producers, rare breeds and the highest standards of animal husbandry. Here, he and top food journalist Rebecca Seal present their bold and beautiful take on the traditional festive feast
POTATO CAKES WITH HOT-SMOKED TROUT, APPLE AND DILL
Makes about 20
500G WHITE POTATOES
1 LARGE ONION, PEELED
25G DRIED BREADCRUMBS
2 EGGS, BEATEN
½ TSP FLAKY SEA SALT, PLUS MORE AS NEEDED
FRESHLY GROUND BLACK PEPPER
FLAVOURLESS OIL, FOR FRYING
FOR THE TOPPING
125ML FULL-FAT CRÈME FRAÎCHE
1 TART GREEN APPLE, SLICED INTO WAFER-THIN CRESCENTS AND PLACED INTO A BOWL OF WATER WITH A SQUEEZE OF LEMON JUICE
4 FILLETS OF HOT-SMOKED TROUT (OR SUSTAINABLY SOURCED HOT-SMOKED SALMON OR MACKEREL), ROUGHLY FLAKED
FINELY CHOPPED DILL
FINELY CHOPPED CHIVES
A SQUEEZE OF LEMON JUICE
1 Grate the potatoes using the coarse side of a grater (there’s no need to peel). Keep the onion whole and grate it holding the root end. Tip the onion and potato onto a clean tea towel, wrap firmly and then squeeze out the liquid over the sink. Place the mixture in a bowl and add the breadcrumbs, beaten egg and seasoning. Stir together.
2 Set a large frying pan over a medium heat and add about 5mm of cooking oil. Set the oven to a low heat to keep the potato cakes warm. When the oil is hot, drop a little nugget of the mixture into the pan, cook for a few minutes and then taste to check the seasoning. Adjust if necessary.
3 When you’re happy with it, use a dessertspoon to scoop portions of the mixture into the pan, flattening them gently to form patties 6cm across. Cook for about 3 minutes a side, until tanned golden brown. Drain on a plate lined with kitchen paper and keep warm while you cook the rest.
4 When ready to serve, top each potato cake with 1 tsp crème fraîche. Place 2 apple slices on top, then add a couple of pieces of the flaked fish. Sprinkle with the dill and chives, and a few pieces of red onion if you wish, before squeezing over a little lemon juice. Finish with a twist of black pepper.
GINGER PIG VENISON BOURGUIGNON PIE
Serves 4
FLAVOURLESS OIL, FOR FRYING
1KG VENISON SHOULDER, DICED INTO 3CM PIECES
2 ONIONS, CHOPPED
2 CARROTS, DICED
400ML BEEF STOCK, PLUS MORE AS NEEDED
500ML RED WINE
90ML PORT
2 TBSP THYME LEAVES
100G SMOKED BACON LARDONS
100G CHESTNUT
MUSHROOMS, ROUGHLY CHOPPED
1 FAT CLOVE OF GARLIC, CRUSHED
2 TBSP CORNFLOUR
2-3 TSP REDCURRANT JELLY
1 EGG, BEATEN
FOR THE PASTRY
1 EGG, BEATEN
200ML WATER
500G PLAIN FLOUR
½ TSP SALT
