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.

A small pot of Melissa Thompson's hot pepper sauce the recipe was originally printed in her book Motherland: A Jamaican Cookbook

Stocks & Sauces

Melissa’s Ultimate Hot Sauce Recipe

By Melissa Thompson

Hot sauce is a permanent fixture at the Jamaican jerk pits spread across the island. My ultimate hot sauce recipe, featuring Scotch bonnets, which are abundant in Jamaica – their fruity, hot flavour is never far from a plate.

Melissa Thompson's jerk chicken gravy made in a saucepan.

Stocks & Sauces

Melissa’s Jerk Gravy Recipe

By Melissa Thompson

This jerk chicken gravy recipe is a nod to both my Jamaican and British roots. You don’t really get jerk gravy in Jamaica; jerk is more likely to be accompanied by ultimate hot sauce recipe, ketchup or a sort of barbecue sauce.

Rack of hogget served pink with smoky aubergine and chilli and oregano dressing.

Rack of Hogget with Smoky Aubergine, Chilli & Oregano Dressing

By George Ryle

Served here alongside a silky, smoky aubergine garnish, a rack of hogget is a lovely thing to cook, provided you have the patience to do it properly.

Chicken crown cooked and sliced in a pan, with wild mushrooms and cream sauce.

Stocks & Sauces

Creamy mushroom sauce

By George Ryle

bernaise sauce in a bowl and served with steak and chips

Stocks & Sauces

How to Make Béarnaise Sauce

By George Ryle

Learn how to make classic Béarnaise sauce – a rich, silky French steak sauce made with tarragon, white wine vinegar, and egg yolks. Perfect with beef, chips, or vegetables. Step-by-step method with tips.

Lamp rump served pink with jersey royals and asparagus.

Stocks & Sauces

George’s Wild Garlic Salsa Verde

By George Ryle

Porterhouse steak in a peppercorn sauce sliced and cooked medium-rare. Served alongside triple-cooked chips and a side salad.

Steak Recipes

Porterhouse with Peppercorn Sauce & Triple-Cooked Chips

By George Ryle

Such a mighty steak deserves a mighty garnish, and here, in peppercorn sauce and triple-cooked chips, we have two of the mightiest steak garnishes going.

Lamb neck fillets with an oregano dressing, served with Greek potatoes.

Lamb Recipes

Greek-Style Lamb Neck Fillet with Oregano Potatoes

By George Ryle

My lamb neck fillet recipe is easy to pull together and full of flavour. Lamb neck fillet is a wonderfully versatile cut, equally good slow cooked until meltingly tender or cooked to medium, as it is here.

Bacon and poached egg muffins with hollandaise.

Smoked Streaky Bacon with Poached Eggs & Hollandaise

By George Ryle

Very nearly, but not quite, an eggs benedict. Instead of sliced ham, we’ve opted for crisp streaky bacon. Those with a penchant for brunch, this one’s for you.