The Christmas cookbook from the Ginger Pig, the butchers known for their meat, written by Tim Wilson and Rebecca Seal. It covers the main event, with turkey and goose plus alternatives like stuffed porchetta, rib of beef or celeriac steaks, and carries on through the season with breakfasts, canapes, puddings and drinks.

Alongside the recipes there is proper butcher's advice, from stuffing a bird to building a cheese board. A hardback for anyone who does the cooking over Christmas.