The Almanac

There’s something special about scallops. They’re a paradox - delicate but rich, meaty but sweet, and when they’re fresh, they need very little doing to them.

This seasonal dish brings out the best in Purple Sprouting Broccoli. We grow ours just a few steps from the kitchen door, but you can pick up a bunch from a good grocer or farmers’ market.

This is cheesecake – but not as you know it. We grow a few different types of strawberry at THE PIG, including the small but flavoursome white Alpine and wild varieties, which make this pud extra special.

It’s a lovely, colourful salad that’s light, zesty, and perfect for enjoying in the sun with a glass of wine.

So many of our dishes are served with a red wine sauce because it’s such a great flavour enhancer. The first version of our recipe is the full-on one we make in our kitchens – it takes 2 days and uses some great ingredients to produce a deeply rich sauce that gives a superb depth to meaty meals. The second is easier to manage, and a rather more convenient option for a mid-week meal.

When it comes to the ultimate pork dish, THE PIG’s Head Chef, Andy Wright, believes this is right up there. Here’s why….

An elaborate trifle with brandy, sherry, almonds and bay-flavoured custard, its name paying homage to the alcohol cleverly disguised inside the cake and custard. The traditional trifle made good use of stale cake soaked in alcohol, jam with no fresh fruit (this made it ‘sloppy’) and cream thickened with cornflour and almonds. 

We’ve always had a signature pork dish on the menu – it wouldn’t be THE PIG without it! Try your hand at dishing up this PIG classic at home, perfect for a cosy winter lunch or dinner.

Cheese straws are a classic nibble, aren’t they? These beauties, which blend the tang of the cheese with the smooth gorgeousness of squash make an excellent effect. We find they go particularly well with a glass of English sparkling wine.

This summery pud was created by our pastry wizard, Kelvin … because, for us, chocolate is always the perfect end to a meal.

This is a very quick and simple dish to prepare, and it looks impressive despite its simplicity. It’s got a nice fresh taste and is ideal during spring and summer as a starter or nibble before the main meal.

Incredibly easy to make, this soup is always an instant hit. It’s comforting and velvety smooth – and great with a generous hunk of freshly baked crusty bread.