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Scotch Eggs

How to Make a Scotch Egg Scotch Eggs are a fabulous accompaniment to any picnic and are easy to make. First hard boil some eggs and allow to completely cool, then peel off the egg shell. Next skin two sausages per egg – my families favourite varieties are Sway 200 & black pudding. Have a bowl of cold water to…

Recipe

Pigeon breast with red wine gravy, roast leeks and wild mushrooms

David and I particularly like this recipe from BBC Good Food Pigeon Breasts are available via our ONLINE SHOP   Pigeon Breast – Sway Butchers Ideal for 4 People Ingredients For the marinade 4 garlic cloves, sliced ½tsp picked thyme leaves 6 black peppercorns, crushed 4 tbsp cold-pressed rapeseed oil 8 wood pigeon breasts For the gravy 2 tbsp sugar 200ml red wine 2 sprigs thyme 6 juniper berries, lightly crushed For the…

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Homemade Sausage Rolls

Recipe For my Homemade Sausage Rolls Rough Puff Pastry Weigh out 250g Unsalted Butter, 250g Plain Flour and 1 Teaspoon of Maltons Sea Salt add this to a food processor and blitz until not quite sand texture you want to still be able to make out the yellow of the butter but not have any large pieces. (If you do not have…

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Lamb Roasting Guide

Roasting Lamb Bring the lamb back to room temperature if necessary. Preheat the oven to 230c/450f/Gas 8. Weigh the joint, season it well all over with salt and pepper and place it into a roasting tin. If you wish, at this stage you can make some small, 2.5cm deep cuts all over the joint into which you can push a…

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Beef Roasting Guide

Roasting a Joint of Beef Preheat the oven to 240c/475f/Gas 9 or as high as your oven will go. Rub the outside of the beef with soft beef dripping or olive oil and season with salt and pepper. Place the beef in a roasting tin and roast for 15 minutes until nicely browned all over. Then reduce the oven temperature…

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Pork Roasting Guide

Roasting a Joint of Pork For good crackling, make sure the skin is very dry. Leave it overnight in the fridge to help it dry out. Then score the skin at 1cm or 1/2 inch intervals with a very sharp knife, or ideally, a Stanley knife, taking care not to cut too deep and into the flesh. Leave the pork…

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Chicken Roasting Guide

Roasting a Chicken Calculate the cooking time, allowing 15 minutes per 450g plus an extra 15 minutes. Preheat the oven to 220c/425f/ Gas 7. Season the gut cavity of the chicken with salt and pepper, and stuff a handful of herbs, lemon or garlic if you wish.  Keep the bird in a compact shape by pulling the legs close in…

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Boneless Turkey/Turkey Breast Roasting Guide

Roasting a Boneless Turkey/Turkey Breast Weigh the whole joint, after stuffing, if necessary, and calculate the cooking time, allowing 15 minutes per 450g, plus 20-30 minutes. Preheat the oven to 200c/425f/Gas 7. Put the turkey joint skin-side up into a roasting tin and pour around 450ml water or a mixture of 150ml white wine and 300ml chicken stock. Spread some…

Recipe

Turkey Roasting Guide

Roasting a Turkey Preheat the oven to 190c/375f/Gas 5. Season the neck and body cavity with salt and pepper. Stuff the neck cavity only. Spike a couple of lemons all over with a skewer and push these into the body cavity with 3 rosemary sprigs, 4 fresh bay leaves and dome parsley stalks. Keep the bird in a compact shape…