Recipes to bring THE PIG to your home

During this time when many of us may find ourselves at home, we have taken a few of our favourite recipes from THE PIG book so you can enjoy some tasty and heartwarming 25-mile menu classics in your very own home until your next visit with us!

19 March 2020

4 min read

Herby Tomato Soup

You’ll need: (makes 4 large bowls)

  • 4 garlic cloves, chopped
  • 2 onions, chopped
  • 2 celery sticks
  • 1 leek, chopped
  • Rapeseed oil
  • 500g soft plum tomatoes
  • 500g cherry tomatoes
  • 3 sprigs rosemary
  • 3 sprigs of thyme
  • 2 tablespoons balsamic vinegar
  • 300ml tomato juice
  • Salt and pepper
  • Crusty bread to serve


Let’s get cooking:

Preheat the oven to 200C, 180̊C fan or gas mark 6.

Sweat down the chopped garlic, onions, celery and leek in a pan with a little oil.

Roast both types of tomatoes with the rosemary, thyme, salt, pepper and a drizzle of oil for 20-30 minutes, depending on the size and ripeness of the tomatoes. You want them to have a little colour and to be nice and juicy.

In a good-size pan, combine the sweated-down veg and roast tomatoes with the vinegar and tomato juice. Make sure you’ve got your pinny on as it can spit a bit at this point. Simmer on a medium heat for 10-15 minutes.

Now it should be smelling good, so blend with a hand blender or food processor. It will be quite thick, so add water or more tomato juice to get the consistency you like.

Pass through a sieve to get rid of any herb stalks, pour into bowls and serve with crusty bread.

Chicken, Mushroom and Leek Pie for dinner

You’ll need: (serves 8-10)

  • Vegetable oil
  • 1kg diced chicken (where possible, don’t use breast meat as it dries out – bones, skinless thigh is best)
  • 2 onions, finely diced
  • 300g button chestnut mushrooms, thinly sliced
  • 2 garlic cloves, very finely chopped
  • 2 bay leaves
  • 2 sprigs of thyme
  • 70g butter
  • 70g flour
  • 500ml chicken stock
  • 175ml white wine
  • 2 leeks, sliced at an angle, about 2.5cm thick then washed
  • 150ml double cream
  • 2 tablespoons Dijon mustard
  • A bunch of fresh tarragon, finely chopped
  • 1 sheet ready-rolled puff pastry
  • 1 egg, beaten
  • Salt and pepper
  • Boiled veg and mashed potato to serve


Let’s get cooking:

In a pan heat 1 tablespoon of oil, add the chicken and cook for 5-10 minutes. Transfer to a bowl and set aside. Put the chopped onions, mushrooms, garlic and herbs in the pan with a good pinch of salt and pepper, adding a little more oil if needed.

Cook the veg until soft (this will only take a couple of minutes) then scoop out and add to the bowl with the chicken. Add the butter and flour to the same pan and stir until a paste has formed. Pour in the chicken stock and wine and bring to a simmer to cook the flour. Put the chicken and veg back in the pan. Bring back to a summer and reduce the liquid by half.

Add the sliced leeks and cook for a further 10 minutes on a low heat, then pour in the cream, add the mustard and stir to combine. Add the finely chopped tarragon and season to taste. Pour the mix into a large pie dish, leaving a 1cm gap at the top.

Preheat the oven to 200°C, 180°C fan (400°F), Gas Mark 6. Top your pie dish with a sheet of pastry. Brush the pastry with the egg wash and crimp slightly around the edge, remembering to poke a hole in the middle to let the steam out. Any spare pastry can be used for decoration.

Bake for 25 minutes – until the pastry is golden and crisp. Enjoy straight from the oven with mash and boiled veg.

All recipes can be found in THE PIG book: Tales and Recipes from the Kitchen Garden and Beyond, available to buy here.


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