Just the kind of thing we eternally hope to find in a remote pub with uncomfortable furniture, a glowing fire and a stone floor.
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.
Deep-Fried Lollipopped Chicken Drumsticks
I love fried chicken but detest KFC so here is a really easy and super scrumptious, crispy and delicious alternative for your finger lickin’ delectation.
Côte de Boeuf with Salmoriglio Sauce
My cote de boeuf recipe, paired with the southern Italian salmoriglio sauce, is quite possibly my favourite way to dress this delicious cut of beef. On hot summer days, it’s far preferable to a heavy peppercorn or mushroom sauce. The aroma of a cote de boeuf sizzling over wood, topped with freshly pounded salmoriglio, is pure heaven!
Val’s Lamb Skewers
Tender lamb skewers marinated in yoghurt, spices, and aromatics, grilled over charcoal and finished with lemon. Perfect with garlic mayo, tabbouleh, and flatbread.
Barbecued Ox Tongue with Black Leeks
A primitive and deeply rewarding feast. Smoked ox tongue is poached to a “wobble,” then finished over charcoal with a spiced paint until richly caramelised. Served alongside leeks grilled to jet-black carbon and dressed with lemon and chilli, it is a masterclass in using humble, economical cuts to create something eye-rollingly delicious.
Chicken Tagine with Preserved Lemon & Green Olives
This is a dish normally cooked on the hob top or over an open fire as a seasoned tagine (the name of the vessel) should be able to take such direct heat. If nervous simply put the tagine in the oven if worried about cracking. This is an absolute favourite among tagines not least for the simplicity of its preparation.
Warm Salad of Asparagus & Jersey Royals
A seasonal warm salad of asparagus and Jersey Royals, celebrating the best of spring produce.
Val’s Chinese Crispy Chilli Beef
Try Val’s devastatingly delicious Chinese Crispy Chilli Beef recipe — a quick, budget-friendly dish with Sichuan-inspired flavours. Perfect for a midweek treat, served with rice and an ice-cold beer.
Flat Iron with Chilli Jam Salad
Try Andy Oliver’s Thai-inspired Flat Iron Steak with Chilli Jam Salad, made with Swaledale dry-aged flat iron steak. A fresh, punchy dish with chilli, herbs and acidity.
Val’s Poached Chicken
An absolute favourite, my poached chicken recipe is delightfully tasty and offers an almost medicinal respite after days of indulgence. Clean, light, and easy to prepare, it’s a comforting choice that’s perfect for resetting your palate.
Chermoula for Pork Chops
One of North Africa’s most popular condiments, Chermoula is traditionally used with fish but is excellent with meat too. This recipe illustrates how its fresh and bright flavours can bring the very best out of grilled meat – namely our renowned pork chops. We use slow-reared Tamworth and Middle White pigs that are immense, both in size and depth of flavour.
Sirloin Chop with Warm Jersey Royal Salad
Dry aged sirloin chops deserve a truly great side. This recipe by James Ferguson of The Kinneuchar Inn certainly hits the mark. Try it with a nice chilled red on a summer’s evening.