This is my glazed ham recipe, and I often see people pouring syrupy glazes over hot hams that haven’t had time to cool off first!
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.
Wild Garlic Sausages with Chickpeas & Leeks
Wild garlic sausages with chickpeas and leeks is a vibrant spring recipe, combining native breed pork, hearty chickpeas and fresh seasonal vegetables in one pot.
Wild Garlic Sausages with Peppers & Potatoes
Wild garlic sausages with peppers and potatoes is a simple, hearty one-pot recipe, with roasted peppers, tender potatoes and all the rich flavour of the sausages cooking together.
Chicken Broth with Macaroni
A simple take on a classic, this version delivers spoon after spoon of silky, umami-rich goodness.
Outside Skirt Steak with Shallot Purée & Onion Rings
Try this flavour-packed outside skirt steak recipe with shallot purée and crispy onion rings. A standout way to cook this underrated heritage beef cut.
Leg of Lamb with Parsnips, Barley & Cavolo Nero
Elevate your roast lamb with this whole lamb leg recipe, pairing rich, succulent meat with roasted parsnips, barley cooked in lamb stock, and cavolo nero. A fresh twist on a classic Sunday roast, balanced with a splash of vinegar for the perfect finish.
Minced Mutton Stuffed Cabbage with Onion Gravy & Swede Mash
A rich and comforting minced mutton recipe featuring heritage breed mutton wrapped in tender cabbage leaves, baked in onion gravy, and served with crushed swede.
Roast Haunch of Venison with Bacon, Cabbage & Prunes
One for a Sunday afternoon, with celeriac, smoked bacon, cabbage and sweet prunes alongside the venison. George recommends taking the time to make the gravy. A bottle of red and a warm pudding with custard complete the occasion.
Venetian-Style Beef Liver
This Venetian-Style Beef Liver recipe, or alla Veneziana, highlights the rich flavour of ox liver. While not as creamy as calves’ liver, it’s incredibly delicious when lightly floured, fried in butter, and combined with vinegar and meltingly tender onions for a truly flavourful dish.
Steak & Kidney Pudding
A traditional steak and kidney pudding with rich beef and kidney stew encased in suet pastry. A comforting British classic, perfect for hearty suppers.
Roast Bone-In Sirloin with Jerusalem Artichokes & Shallots
I serve roast bone-in sirloin with sweet Jerusalem artichokes, shallots, cavolo nero and crispy bone marrow for a properly indulgent feast.
Val’s Pad Krapow with a British Gamey Twist
Venison takes the place of pork in this fiery Thai favourite, shared by Val with a nod to his friend Kay Plunkett-Hogge. Garlic, chillies and plenty of holy basil make for a lively lunch, served with rice and a fried egg.