To our friends down south, you might have noticed Yorkshire is still a good few weeks behind the march towards summer. The trees are only just coming into leaf in the Dales, especially up in Upper Wharfedale, and that gives us a little more time with the wild garlic.
Here is @grylos with what feels like one of his best ideas to date.
A proper use of those essential carcass balance cuts. Lamb hearts, though this would work just as well with tongues, sweetbreads or liver. Cooked simply, well seasoned, finished with a little lemon.
Alongside it, wild garlic taken from the darker, shaded parts of the woodland where it is still fresh. Even if it has started to turn, it holds up. Treated like spinach, wilted down, then cooked with oil, salt and cream, left to reduce until it becomes rich and full of flavour.
A brilliant little starter for our chefs blackboards, and something that will more than hold its own at home.
A dish for the season, if ever there was one.
George Ryle has written us a menu because he will be cooking dinner with us here at Gloriosa restaurant Glasgow on Thursday 27th of November. Doesn’t it sound delicious! Carrot salads and mussels fried in their shells, whole mallards to share and warm prune tarts. The evening is filling up so book now! £50pp with a welcome drink. Thank you x
A very pleasing thing to receive in the post. A beautifully put together magazine that I thoroughly enjoyed writing a recipe for. @off___cuts bravo! It’s such a treat, as are all the issues.
The recipe in question is for ‘callos a la jerezana’ - a pot of tripey deliciousness.
Go and buy yourself a copy!
Honeycomb tripe recipes featured in issue 4 - link in bio to purchase your zine and try out these delicious recipes!
Tripe Soup for a Hangover by @stevedarou
Tripebait by @sophiesquidge
Guatitas by @mikebattcock
Insalata di trippa by @madeleinesaanders
Callos a la Jerezana by @grylos
Also... the deadline for 'Head' submissions is TOMORROW - send us a message or email [email protected] for a chance to be featured in our last issue of 2025!
We know this isn’t for everyone. We love the classic, and we don’t often mess with tradition.
But in many ways, it’s not so different from grouse, sauce, and game chips. Just reworked.
It’s not an everyday dish. It’s rich, indulgent, maybe even a bit of a dirtbag dish. You could swap grouse for pheasant or partridge and it would still be lovely.
For us, it’s simply a fun way to get more game on the table. Grouse poutine. Sacrilege or genius?
Full recipe is on the Journal.
Know someone who’d love the idea of stuffing an entire sausage into a loaf of bread to make the most epic sandwich imaginable? Send them this.
We’re calling it the Mighty Cumberland Sanga. Made to feed a crowd, it’s set to transform BBQs and picnics forever.
Caramelised onions, Dijonnaise spiked with mustard, soft cheese, and a handful of watercress form the base. Then comes the Cumberland swirl cooked low and slow until juicy and golden, nestled inside a hollowed-out round loaf. Press it for 20 minutes and you’ve got a showstopper.
This recipe also comes with some sage advice from our man @grylos about cooking sausages on a bbq. He takes a slower, more patient approach to it, resulting in a juicy sausage that has retained all of its fat and flavour. No more burned, dry bangers, please!!
#butcher #nosetotail #Sausagesandwich #sandwich
Lamb & Mint sauce anyone???
Some flavours go together so well that it is hard to imagine a time before the combination was discovered. What was the world like before some clever people put lamb and mint together on a plate? A much worse place, presumably.
A marriage made in heaven. And this marriage is best represented in the ‘old school’ mint sauce that @grylos gives up his version of here. A sweet and sour balance achieved with vinegar and brown sugar that, on its own can seem a little crude, but once incorporated with the pounded mint leaves and then spooned onto a slice of blushing pink lamb leg, is a total and utter joy.
A word for these osso bucco style lamb legs steaks which are a superb option for a barbecue. Unlike the more traditional veal or beef options, these are cut from the upper part of the leg and as such are perfect for cooking pink. Highly recommended, especially with mint sauce on the side!
The old school is the new school…
A hoggetta?! Yep, you heard it correctly. Well, at least that has been the working title for this project since its inception in the office of Swaledale HQ. For its inspiration comes from one of the worlds great roast meats; the porchetta. Except on this occasion, rather than pork, we are using Hebridean hogget. This species produces small, intensely flavoured and perfectly formed carcasses making it the ideal candidate for something like this. The loin and belly deboned but kept intact, then a hogget mince, garlic, rosemary and fennel pollen farce – sounds good, right?
In the “fair hands” of @grylos this majestic joint was barbecued, slowly, next to a bubbling pot of early summer vegetables and, along with several spoons of salsa verde, made for an exceptional plate of food.
This hoggetta is available to purchase through the website this week and next, so go and bag yourself an absolute treat.
#Hoggetta
What matters more to you; flavour or texture?
Here is @grylos cooking a whole Denver from the nine-year-old Dexter we sent to Elliot’s this weekend.
Normally, a cut like this from an old beast would go straight to mince. Too tough, some say. But cook it right, give it time and care, and you get a depth of flavour younger beef cannot touch.
#DenverSteak #DexterBeef #NativeBreeds #Swaledale #WholeCarcassButchery #BBQ
It’s not every day @grylos gets excited about a kill log. But this nine-year-old Dexter from Charles Marwood caught his eye. Charles is known for doing things right; good husbandry, a fine herd of Dexters and Teeswaters, and animals raised with care.
The beef? Deep colour, rich yellow fat. Some butchers see that and think it’s past it. Tough. But great chefs, the ones we’re lucky enough to work with and their customers, see food that’s been afforded time, that in turn has created real flavour, and a story that isn’t just a gimmick.
Cattle like this don’t come along often. A journey of over 10 years from farm to plate, this is sure to be spectacular beef, something genuinely special @elliotslondon heard about it, reserved the prime cuts for a Father’s Day Sunday special of steak and frites.
We’re actually feeling very envious of the lucky punters who get to eat it!
#nosetotail #butcher #nativebreed
The weather is primed, the weekend is here, may the streets, parks and gardens be filled with the scent of smouldering charcoal and burned chicken. The unmistakable smell of the British summertime, which this year has arrived early, in Spring!
Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in, glory steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection.
Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy.
The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)!
Steak perfection!!
Meat on a skewer. A tale as old as time. Take a look out of your window and ask yourself, in this weather, is there anything else you would rather be cooking? The answer is, probably not.
Here is @grylos , standing in a field on the farm of Tom Boothman and he’s cooking something that should make an appearance on everyone’s bbq; if not this week, then at some point this spring/summer. Arrosticini, a preparation of pure simplicity, offering up the primal flavours of meat, salt and fire, where nothing else is required - although a squeeze of lemon and cold beer are recommended.
