Whilst this version strays from the traditional cassoulet – omitting confit goose or duck – it stays true to the spirit of the original.
Recipes
239 RecipesThis is the full Swaledale recipe collection, bringing together dishes from chefs, butchers and contributors who cook with the same cuts we butcher and sell. You’ll find everything from quick-cooked steaks and roasts to braises, curries, pies, game, sausages, sauces and sides.
Browse by category: Beef Recipes, Steak Recipes, Lamb Recipes, Hogget Recipes, Mutton Recipes, Pork Recipes, Chicken Recipes, Venison Recipes, Game Bird Recipes and Sausage Recipes, alongside Side Dish Recipes and Stocks & Sauces.
Golden Cornish Pasties with Rich Venison Filling
A departure from the traditional beef filling, but one George reckons is well worth making. Venison, potato and swede bake inside homemade shortcrust pastry, with plenty of black pepper. There’s particular satisfaction in making these yourself.
Wild Mallard with Poached Quince, Roasted Endive & Orange
A seasonal game recipe pairing roast wild mallard with poached quince, roasted endive and orange for a rich, balanced autumn dish.
Partridge with Polenta & Porcini
A seasonal partridge recipe with creamy polenta and porcini mushrooms. Ideal for early autumn, this dish pairs rich game with earthy, umami depth.
Onglet with Échalotes
Onglet with Échalotes is a classic French bistro dish, pairing deeply flavoured hanger steak with soft, caramelised shallots. Served with duck fat potatoes and a glass of Côtes-du-Rhône, it’s a simple but indulgent meal with unmistakable character.
Easy Bread Sauce Recipe – A Classic Christmas Side for Roast Poultry
My bread sauce recipe easy is the most delicious accompaniment to gravy and grouse, Christmas cockerel, roast chicken etc.
Cumberland Sauce Recipe – A Classic Fruity Condiment for Cold Meats
This Cumberland sauce recipe is a festive essential. Sharp with redcurrant, citrus and spice, it lifts roast turkey, cockerel or ham into something truly celebratory.
Côte de Boeuf with Béarnaise Sauce
Côte de boeuf, thick-cut and well-marbled, is a showcase for native breed beef. Here, Henry Harris pairs it with a rich béarnaise — a classic sauce that brings out the succulence and deep flavour of this special cut.
Stout & Ginger-Lacquered Smoked Pork Cheek Bun
Valentine Warner’s stout and ginger lacquered smoked pork cheek bun is a delicious and unique way to enjoy our smoked pork cheeks.
Braised Beef Dandy Ribs
With all the bone and richness that these ribs have, it is worth the trouble to braise them to deliver a good and tasty liquor with which a sauce can be made.
Val’s Cotechino with Potato & Tunworth Aligot
This is one of my absolute favourite winter dishes — a rich, indulgent Cotechino recipe that pairs the sausage’s gloriously gelatinous texture with a mound of Tunworth-infused mashed potatoes. It’s the kind of plate that demands a good glass of red wine and zero guilt. Deeply savoury, gloriously comforting, and utterly naughty — just how I like it.
Tandoori Partridge
Try tandoori partridge with a fragrant spice and yoghurt marinade. Skin removed for flavourful results, this game dish is tender, vibrant, and full of character.