I was recently offered a post at the Ginger Pig (Butchers), helping to run the new cookery school which starts in September at Lauriston road, Hackney. I started work on the 15th and have been busy getting to know everyone at the Ginger Pig at their Flagship store in Moxon street, Marylebone.
I have been kept very busy making quiches and their very many signature dishes, including beef bourguignon, pork with apple and cider, lasagne, terrine such as Jambon Parsille. I've also been given lots of autonomy to create my own dishes. Last week I made a beef and ale stew with rosemary dumplings (for a video on how to make my personal version, check out http://www.youtube.com/watch?v=pt29vPp2gQs) and also chicken satay with a spicy peanut sauce.
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