Pork Recipes, Sausage Recipes

The Swaledale Full English Breakfast

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A plated Full English breakfast featuring sausages, bacon, fried eggs, tomatoes, mushrooms, fried bread, and homemade hash browns.

Full English Breakfast Recipe: A Full English breakfast is a personal affair – but this is how we do it at Swaledale Butchers. British breakfast staples like sausage and bacon take the lead, supported by mushrooms, tomatoes, crispy fried eggs, golden fried bread, and homemade hash browns. Few finer starts to the day exist, though for the sake of your arteries, it’s best enjoyed as an occasional indulgence. Strong, hot tea or coffee is essential.

Controversially, you’ll notice baked beans are absent. If that’s a deal-breaker, it’s easily fixed – open a tin and warm them through.

We’ve included a recipe for from-scratch hash browns. While shop-bought options exist, these are well worth the small extra effort.

Serves: 3

Prep time: 1 hour

Cook time: 35 minutes

Ingredients

Hash Browns

Method

Start with the Hash Browns

  1. Preheat your oven to 180°C.
  2. Prick the potatoes all over with a small sharp knife.
  3. Sprinkle a little salt onto a baking tray, place the potatoes on top, and roast for 35–40 minutes until almost – but not fully – cooked. Set aside to cool slightly.
  4. Once cool enough to handle, peel and grate the potatoes into a mixing bowl. Add the melted butter, both flours, a generous pinch of salt, and a few grinds of black pepper. Mix thoroughly with your hands.
  5. Taste the mixture and adjust the seasoning if needed.
  6. Scoop roughly 150g portions and shape into your preferred form – rectangles or triangles work well.
  7. Transfer to the fridge to chill for at least an hour to firm up before frying.

Meanwhile, Prepare the Rest

  1. Halve the tomatoes and place them cut side up on a baking tray. Season with salt and black pepper, scatter over a little finely sliced garlic, drizzle with oil, and roast in the oven (still at 180°C) for 25 minutes.
  2. Quarter the mushrooms. Heat a large frying pan over high heat, add a knob of butter and a lightly crushed garlic clove, then toss in the mushrooms. Season with sea salt and cook for 8–10 minutes, stirring occasionally.
  3. Arrange the sausages and bacon on a baking tray and roast in the oven for 8–10 minutes until golden and cooked through.
  4. Fry the black pudding in a pan until crisp on both sides, then set aside and keep warm.
  5. In the same pan, fry the bread in a little butter or vegetable oil until golden and crisp on both sides.
  6. Fry the eggs to your liking in the same pan.
  7. Add about a centimetre of vegetable oil to the pan and bring to a medium heat. Carefully add the chilled hash browns and shallow fry until golden and crisp on both sides. Drain on kitchen paper.
  8. Assemble everything on warm plates, pour the coffee, serve with brown sauce, and enj

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

Instagram

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@swaledalebutchers
@swaledalebutchers
•
Follow
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Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
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@swaledalebutchers
@swaledalebutchers
•
Follow
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@swaledalebutchers
@swaledalebutchers
•
Follow
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@swaledalebutchers
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Follow
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Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
@swaledalebutchers
@swaledalebutchers
•
Follow
Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
3 weeks ago
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@swaledalebutchers
@swaledalebutchers
•
Follow
Fancy a bit of a butcher’s tip? Or a hack, if you will. Well look no further. Here, @grylos, gets creative with a joint of boned and rolled beef rump, creating three, totally different meals, from the one piece of meat. A great example of some leftfield thinking and the perfect way to add a little variety into your weekly meal planning. Along the spectrum from raw to medium, your week could go a little something like this; tartare and toast lightly rubbed with garlic for lunch on Wednesday; steak night on Friday night, with chips, good red wine and a bowl of bearnaise; a roast dinner on Sunday. Bob’s your uncle, Fanny’s your aunt and a carnivorous and hugely satisfying week of eating is complete. All that from a single rolled rump of beef! A life hack if I ever saw one… Did you know that our rumps won 3 stars at the Great Taste Awards? 3-star rump, you can’t argue with that!
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@swaledalebutchers
@swaledalebutchers
•
Follow
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Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
@swaledalebutchers
@swaledalebutchers
•
Follow
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
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