This 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.

An overhead shot of a toad in the hole in a cast iron skillet, with a plate of cabbage, a bowl of mash potato and a pot of onion gravy surrounding it.

Sausage Recipes, Venison Recipes

George’s Venison Sausage Toad in the Hole

By George Ryle

George Ryle bakes venison sausages in Yorkshire pudding batter, with red onion and cider gravy and buttered cabbage alongside. Breakfast sausages work here too.

Sauce in small, round ceramic bowl viewed from directly above. Vibrant green and chopped texture, silver spoon placed inside. Dark tea towel below, mashed potato above right, haggis above left.

Stocks & Sauces

Tarragon Caper Sauce

By Rosie Healey

A bright green, vibrant sauce created as a leftfield addition to a plate of haggis, neeps and tatties. For those seeking an alternative to the conventional whiskey sauce, your search ends here!

Lamb saddle sliced on board, viewed side on. End of joint in focus, wine glasses blurred in the background, along with a bowl of roast potatoes to the right, and a bowl of cauliflower cheese behind the lamb joint.

Lamb Recipes

Saddle of Lamb with Anchovies & Parsley

By Jorge 'The Butcher' Thomas

A stuffed lamb saddle with anchovies, parsley, garlic, and lemon zest. A richly flavoured joint, perfect for a Sunday roast with seasonal vegetables.

A large pan with a glazed pork belly, surrounded by steamed bao buns, pickled vegetables and picked coriander

Pork Recipes

Taiwanese Pork Belly Bao Buns with Pickled Vegetables

By George Ryle

Make delicious glazed pork belly bao buns with this step-by-step recipe. Filled with tender pork belly, pickled vegetables, and fresh coriander, these steamed bao are perfect for sharing.

Ox cheeks, turnips and flagolet beans braised in sauce, inside a high-sided, white cast iron pan, viewed from above. Dark tea towel around half the perimeter of the pan to the left, cutlery beneath, two pale blue empty bowls top right.

Beef Recipes

Braised Ox Cheek with Flageolet Beans & Turnip

By Valentine Warner

Valentine Warner’s ox cheeks, slowly braised in red wine with flageolet beans, turnips and shallots. Rich French farmhouse cooking for colder days.

Birds eye view of curry in dark pan, topped with coriander, silver spoon in curry resting on edge of pan. Pan on wooden table with charred naan breads to the left.

Mutton Recipes

North Indian Mutton Curry with Potatoes

By Jorge 'The Butcher' Thomas

A deliciously complex curry, smoky with black cardamom, fragrant with cinnamon and ginger and fiery with green chilli.

Roasted cockerel in roasting tray on farmhouse table, surrounded by accompaniments - kale to the left, roasted pumpkin, braised lentils and gravy jug behind. Lit candle and stack of off-white plates to the right, cutlery in the foreground. Wood burner with blazing fire in background, with a decorated Christmas tree beside it to the right.

Christmas

Christmas Cockerel with Chestnuts & Marsala

By George Ryle

George Ryle’s Christmas cockerel with chestnuts and Marsala, pork and mortadella stuffing, braised lentils, roast pumpkin and kale. A generous alternative to turkey.

Whole spatchcocked partridge served alongside a classic Caesar salad with crisp lettuce, croutons, Parmesan, and smoked bacon

Game Bird Recipes

Spatchcocked Partridge with Caesar Salad

By George Ryle

George Ryle pairs pan-fried spatchcocked partridge with crisp smoked bacon, baby gem lettuce, sourdough croutons and a homemade Caesar dressing.

A whole rolled lamb breast nestled in a casserole dish with soft onions and a rich anchovy and white wine sauce

Lamb Recipes

Rolled Lamb Breast Braised with Onions & Anchovies

By George Ryle

A slow-cooked rolled lamb breast braised with onions, anchovies, white wine and stock. Rich, tender and full of flavour, perfect with new potatoes and salad.

Beef Recipes

Mongolian Beef Stir Fry

By Joe Lodge

A bold mix of savoury flavours and tender beef. This quick Mongolian stir-fry balances sweet and savoury in a rich, caramelised sauce with garlic, ginger, soy and crisp veg. A weeknight favourite I return to often.