Daily food & travel inspiration in your inbox

2012's The Hunger Games gives us lots of fodder for food. Volunteer as tribute and check out Katniss Lamb Stew (it's Capitol-approved), and stick around for a recreation of the famous Gamemaker's pig scene!

Katniss Lamb Stew


  • A generous pinch of saffron

  • Lamb shoulder (300g)

  • 2 knobs of butter

  • 1 onion

  • 2 cloves of garlic

  • 1 teaspoon of ground ginger

  • 2 teaspoons of cinnamon

  • 2 tablespoons of ground almonds

  • 1 tablespoon of plain flour (30g)

  • 1 tablespoon of tomato purée

  • 1 orange

  • Chicken stock (500 milliliters)

  • A squeeze of honey

  • A handful of dried plums

  • A handful of sultanas

  • 2 plum tomatoes, diced

  • A handful of almonds, toasted

  • A handful of fresh mint, torn up

  • A mug of easy cook and wild rice, boiled and drained


  1. Preheat the oven to 160°C.

  2. Steep the saffron in a little hot water

  3. Cut the lamb into bite-sized chunks.

  4. Peel and slice the onion and garlic.

  5. Heat half the butter in an ovenproof dish until frothy.

  6. Add the lamb and brown well on all sides, then season before removing from the dish.

  7. Throw the onion and garlic in with the remaining butter.

  8. Fry gently until the onions are soft.

  9. Add the lamb back into the pan along with the ginger, cinnamon, ground almonds and flour.

  10. Coat the meat, onion and garlic then stir in the tomato purée and the saffron.

  11. Chuck in the dried plums, sultanas and the tomatoes then squeeze the orange juice and honey into the pan.

  12. Pour in the chicken stock, season and cover the dish.

  13. Cook the lamb in the oven for 2 hours.

  14. Stir half of the almonds and mint through the stew, scattering the rest on top.

  15. Serve the stew over wild rice.

Katniss Lamb Stew

The Game Maker's Roast Pig


  • A pigs head

  • 2 glasses of white wine

  • 2 large shallots

  • 4 cloves of garlic

  • 1 bramley apple

  • A few sprigs of thyme

  • 4 carrots

  • 4 parsnips

  • A bunch of grapes

  • A couple of starfruits

  • A couple of pears

  • 3-4 apricots

  • 1 red delicious apple


  1. Preheat the oven to 160°C.

  2. Peel and half the shallots and garlic.

  3. Arrange in a large, deep roasting tray.

  4. Cut the bramley apple into 8 slices and chuck it into the roasting tray along with the thyme.

  5. Sit the pigs head on top of the apple and onions.

  6. Pour over the wine followed by enough water to cover the lower half of the pigs head.

  7. Cover the ears with foil and put it in the oven to start cooking for 2 hours.

  8. Peel and quarter the carrots and parsnips.

  9. Add the carrots and parsnips to another pan and remove the foil from the ear.

  10. Cook everything for a final 1 hour.

  11. Rest the pig for 15 minutes, very loosely covered with foil. Meanwhile decorate a large platter with grapes, slices starfruit, pears and apricots.

  12. Place the head on top of the fruit and arrange the vegetables around the platter.

  13. Force the whole apple in the mouth of the pig.

The Game Maker's Roast Pig




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Hello and welcome to Bite Club. My name is Jack and this is Laura. This week, we are cooking food from The Hunger Games. - [Laura] This is the show where we take film sequences like this. - And turn them into that. What were we thinking? Find out when you watch the show. - Cue intro. - For our first dish for The Hunger Games, we're gonna make a lamb and prune stew, which is pretty brilliant cause it's a bit of a one-pot wonder. So Jack, we're gonna first start off by brownin' the meat, which is some lovely lamb. So add a bit o' butter to the pan. When the butter begins to froth, that's the time that you add your lamb. So, we're cookin' the lamb over a medium heat, and then we're gonna add the garlic and the onion, and we're gonna steep the saffron in some boiling water while the onion softens. - Some of you may be thinking, "Jack, this wasn't in the film of The Hunger Games, "what're you doin'?" Well, it was in the book, so we thought all you fans would appreciate it. Also, it looked like the most delicious bond that we could've gotten, so why wouldn't we have done it? - Yeah, exactly. When the onions are really nice and soft, we're gonna add some ginger and a pinch of cinnamon. And to that, we're gonna add some ground almonds and some flour. Make sure it's all mixed in with the lamb. - [Jack] I'll do it, how am I doin'? - [Laura] Really good! Now, we're gonna add some tomato puree. Look at that color! Isn't that gorgeous? - [Jack] It's red. - [Laura] Be a nice color for a dress, this. Wouldn't it? - [Jack] It would, yep. - So we're gonna add that. Mmm, it smells like a Moroccan tagine. What do ya think? - Yeah, it smells great. - It smells gorgeous. Now we're gonna add some fresh chopped tomatoes and some lovely currants. Now, me mum's like, "You're not having any more snickers love, "have yourself some raisins." I was like, "God this is borin'." - Raisins? - Raisins, that's how they say it at home. - To that we're gonna add some prunes. - Yeah I don't really have prunes, I haven't heard they're very nice. What do they taste like? - They really help aid your digestive system. - Oh, good. - To that, we're gonna add some honey, some freshly-squeezed orange juice. Jack can eat the pits. And then we add some chicken stock. Once all the ingredients been added to the pan, add a lid and then put it in the oven for two hours on 160 degrees Centigrade, or 320 degrees Fahrenheit. All that's left to do now is serve it. We've got some plain rice with a few bits of wild rice through there. - [Jack] Oh, that's nuts. Calm down rice, you're being too wild. - [Laura] The stew, there we go, mint, and some almonds. So all that's left to do is taste it. - [Jack] This is the best part of the show. I like eatin' food. May the stew be forever in my belly. - [Laura] Mmm. - Mmm. - I think it Katniss was here right now, she'd love it. So how'd you feel a bout prunes then? Cause you said you've never had them. - Hmm? - [Laura] Do you like them? - Yes. - You've converted to prunes! - [Laura] That's amazing! - The crunch of the almonds really does kind of go with the softness of everything else. - [Laura] It was a one-pot wonder. - Welcome to film corner. Here are my five facts about the Hunger Games. Film fact number one: This is the second film since Winter's Bone that Jennifer Lawrence plays a girl that feeds her family by catching and killing squirrels. It's a squirrel-based fact, obviously. - It's a niche genre, her facts. - I'm filming! - Film Fact number two. - Jennifer Lawerence, in rehearsals, actually hit Josh Hutchinson so hard, she gave him a concussion. - Well go on, you two, shake hands. - Film fact number three. - Primrose Everdeen. - Sorry, no, that's not. - Jennifer Lawrence was actually blonde and she dyed her hair brunette for the part. - Thank you. - Film fact number four. - Woody Harrelson was actually a vegetarian, so when they were doing the food scenes, he only ate the vegetables, desserts, or drunk the drinks, which sounds like a good diet to me. - Am I just holding these for nothing? - Oh, sorry, here. - Thank you. Film Fact number five. - It grossed over 400 million dollars, and actually it was a film that wasn't made by the Big Six. In tribute to the scene where Katniss fires a bow and arrow into an apple that's been held by a pig's head, we're actually gonna make that with a real pig's head. Uh. - Mmm. - [Jack] This next dish isn't exactly vegetarian friendly. It's not exactly friendly to anyone, but it does look great, it looks pretty spectacular. And if you wanna give it a go, all you need is a big, giant pig's head and some fruit. But here's Laura to tell you more about it. - [Laura] To make the Game-maker's Roast Pig, all you need to do is preheat the oven to 150 degrees Centigrade. Peel and halve the shallots and garlic. Arrange in a large, deep roasting tray. Cut the Bramley apple into eight slices and chuck it into the roasting tray along with the thyme. Place the tray on the stove and heat. Pour over the wine, followed by enough water to cook the lower half of the pig's head. Cover the ears with foil and put it in the oven for two hours. Peel and quarter the carrots and parsnips. Add the carrots and parsnips to another pan and remove the foil from the ear. Cook everything for a final one hour. Once you've taken the pig's head out of the oven, all we need to do now is decorate. So we've got some starfruit, some pears, some grapes, some roasted vegetables. Should we get started? - Why not? We can only make this thing look better. Oh, lord. - [Laura] It smells like bacon and pork belly, but it's got a really strong smell of fat. - We're also gonna have a arrow that we're gonna put through the apple, so it's gonna be even more accurate. So all you fans out there are gonna be squealing with joy. - [Laura] I've got to say, although that's pretty grim, it looks amazing. - It does look awesome. You can get a still and compare it to this and I think ours might be even better. - Imagine just eatin' that sandwiched in-between two slices of white bread. - Just that? Can we get bread? I'm gonna have a grape. - Stay tuned though, because we're going from one babe to another next week. Whoo, with Dirty Dancing. - Great.