Homemade lamb stock is a simple way to bring richness and body to everything from soups and stews to gravies and braises.
Stocks & Sauces
28 RecipesThis collection brings together stocks, sauces and condiments from Swaledale’s chefs and contributors, including gravies, salsas, mayonnaise, flavoured butters and classic sauces for meat and game.
Some begin with a good stock and a long reduction, while others come together quickly with herbs, butter, vinegar or mustard. Each is there to add richness, acidity, freshness or depth where the main dish needs it.
For potatoes, salads, vegetables and other sides, browse our Side Dish Recipes collection.
Green tomato salsa
How to Make Lamb Stock
How to Make Pork Stock
Learn how to make a rich pork stock recipe using roasted pork bones, vegetables, and aromatic herbs. Perfect for soups, sauces, braises, and gravies.
How to Make Beef Bone Stock
Learn how to make beef bone stock from scratch. A rich, slow-simmered base for soups, stews, sauces, and gravies. Freeze in batches, ready to use anytime.
How to Make Chicken Stock
Learn how to make a rich, flavourful homemade chicken stock using chicken wings and carcasses. Perfect for soups, stews, sauces, and broths. A game-changer for your home cooking!
Salsa dragoncello
Dragoncello is Italian for tarragon, making this a tarragon salsa. Fantastic with both fish and meat, it will make an excellent addition to your repertoire.
Minted yoghurt
With distinctly Mediterranean roots, this cooling mint yoghurt gets a little lift from grated garlic, salt, lemon, olive oil, and plenty of fresh chopped mint.
How to Make Smoky Aubergine Sauce
A rich and smoky aubergine sauce, perfect as a side for lamb, hogget, mutton, chicken, or beef. Charred over the BBQ for deep, authentic flavour.
Easy Bread Sauce Recipe
Valentine Warner’s traditional bread sauce, gently infused with onion, clove and nutmeg. A classic accompaniment to roast poultry and game, especially at Christmas.
Cumberland Sauce Recipe
Valentine Warner’s Cumberland sauce with redcurrant jelly, citrus, port and spice. Particularly good with ham, turkey, cockerel and cold meats.
How to Make Aïoli
This aïoli recipe is simple to make, the creamy texture and rich, garlicky flavour is a Mediterranean delight perfect for serving with succulent bavette steak or juicy pork chops.