My pork loin steak recipe pairs juicy pork with chard and a punchy anchovy dressing. Capers, rosemary and lemon bring freshness and balance to a deeply savoury plate.
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.
Roasted Pork Leg with Quince, Braised Red Cabbage & Creamed Sprouts
George Ryle’s roast pork leg with quince, braised red cabbage, creamed sprouts and roast potatoes. A proper winter roast with crisp crackling and plenty of gravy.
How to Make a Reuben Sandwich
A twist on the classic Reuben, using sliced ox tongue in place of corned beef, layered with Russian dressing, sauerkraut, Emmental and rye bread.
Slow-Roast Shoulder of Hogget with Harissa, Chickpeas & Cauliflower
Learn how to cook a slow roast hogget shoulder with homemade harissa, chickpeas and cauliflower. A richly spiced one-pot dish inspired by North African flavours, perfect for a hearty feast.
Venison Haunch Steak with Glazed Carrots & Green Peppercorn Butter
George Ryle serves pan-fried venison haunch steaks with carrots glazed in cider, stock and butter, finishing the meat with green peppercorn and thyme butter.
Roast Pheasant with Cabbage, Bacon & Marsala
George Ryle roasts a whole pheasant with smoked bacon lardons, hispi cabbage and Marsala, letting the cabbage take up the stock and cooking juices.
Roast Grouse with Bread Sauce, Game Chips & Liver Parfait Toast
George Ryle’s roast grouse with bread sauce, crisp game chips, fruit jelly and liver parfait on fried bread, finished with a quick port gravy.
Chorizo, Chickpea, Trotter & Ear Cocido
A cocido is what we might refer to as a stew. Rustic and comforting with various cuts of pork and big juicy chickpeas, it’s a true expression of Spanish food.
Chorizo Cooked in Cider
A classic tapas dish from the region of Asturias in Northern Spain, chorizo cooked in cider is a simple and gratifying combination. Perfect food with a drink.
Jacob’s Ladder Beef Ribs Braised in Oloroso with Fried Potatoes
Try this rich Jacob’s Ladder beef ribs recipe, braised in Oloroso sherry and served with fried potatoes. Inspired by Andalusian flavours for deep, unctuous results.
Pork Shoulder Chop with Roast Shallots & Romesco Sauce
Pork shoulder chop is served here with a classic of Catalonia, romesco sauce and roasted onions. A perfect meal for two under the spring sunshine.
Luganega Sausage with Farro & Porcini
This exclusive recipe from Chef Jacob Kenedy showcases Swaledale’s Luganega sausage in a rustic autumnal dish of farro, porcini and tarragon. A true taste of northern Italy, full of depth and warmth.