An expression of summer and the joys of cooking over fire, this simple, fresh sirloin steak recipe is a pleasure to cook and a delight to eat.
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Sausage & Egg Breakfast Muffin
A simple and deeply satisfying breakfast sandwich with traditional Yorkshire Breakfast sausage meat at its heart. The perfect start to any day!
Pork Loin Steak with Chard & Anchovy
My pork loin steak recipe pairs juicy pork with chard and a punchy anchovy dressing. Capers, rosemary and lemon bring freshness and balance to a deeply savoury plate.
Roasted Pork Leg with Quince, Braised Red Cabbage & Creamed Sprouts
George Ryle’s roast pork leg with quince, braised red cabbage, creamed sprouts and roast potatoes. A proper winter roast with crisp crackling and plenty of gravy.
How to Make a Reuben Sandwich
A twist on the classic Reuben, using sliced ox tongue in place of corned beef, layered with Russian dressing, sauerkraut, Emmental and rye bread.
Venison Haunch Steak with Glazed Carrots & Green Peppercorn Butter
George Ryle serves pan-fried venison haunch steaks with carrots glazed in cider, stock and butter, finishing the meat with green peppercorn and thyme butter.
Roast Pheasant with Cabbage, Bacon & Marsala
George Ryle roasts a whole pheasant with smoked bacon lardons, hispi cabbage and Marsala, letting the cabbage take up the stock and cooking juices.
Roast Grouse with Bread Sauce, Game Chips & Liver Parfait Toast
George Ryle’s roast grouse with bread sauce, crisp game chips, fruit jelly and liver parfait on fried bread, finished with a quick port gravy.
Chorizo, Chickpea, Trotter & Ear Cocido
A cocido is what we might refer to as a stew. Rustic and comforting with various cuts of pork and big juicy chickpeas, it’s a true expression of Spanish food.
Chorizo Cooked in Cider
A classic tapas dish from the region of Asturias in Northern Spain, chorizo cooked in cider is a simple and gratifying combination. Perfect food with a drink.