A showstopping roast rib of beef recipe served with elegant baked Roscoff onions in Parmesan cream and a punchy watercress salad. Perfect for Sunday lunch or special occasions.
Recipes
240 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.
Shakshuka with Lamb Merguez Sausages
Spice up your breakfast or dinner with our lamb merguez shakshuka recipe. A rich, family-friendly twist on the classic – perfect with crusty bread.
Cassoulet with Toulouse Sausage, Beans & Bacon
Whilst this version strays from the traditional cassoulet – omitting confit goose or duck – it stays true to the spirit of the original.
George’s Venison Pasties
George Ryle fills homemade butter-and-lard shortcrust pastry with diced venison, potato and swede, seasoned generously with black pepper and baked until golden.
Wild Mallard with Poached Quince, Roasted Endive & Orange
Valentine Warner pairs roast wild mallard with quince poached in spiced cider, butter-roasted endive and orange, balancing the bird’s rich flavour.
Partridge with Polenta & Porcini
Valentine Warner serves roast partridge over buttery polenta with sage and grated cheese, alongside porcini mushrooms browned in butter with vermouth.
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
Valentine Warner’s traditional bread sauce, gently infused with onion, clove and nutmeg. A classic accompaniment to roast poultry and game, especially at Christmas.
Cumberland Sauce Recipe
Valentine Warner’s Cumberland sauce with redcurrant jelly, citrus, port and spice. Particularly good with ham, turkey, cockerel and cold meats.
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.