Chateaubriand pork-chops garlic and Aleppo pepper flakes

garlic and Aleppo pepper flakes then leave overnight to marinade

Small family-run farms choose Swaledale

Flake the lamb and serve with orzo pasta

Re-roll it and pot roast the joint with a couple of glasses of white wine and a few fresh bay leaves

offer up significantly more to the overall flavour of the subsequent dish

Chateaubriand pork-chops garlic and Aleppo pepper flakesChateaubriand Steak Heritage Breed, Grass Fed & Dry Aged Chateaubriand steak is a luxurious beef roast that generously serves two. Cut from the thickest part of the prime beef fillet, this classic restaurant cut is celebrated for its buttery tenderness and rich, beefy flavour. Prepared by our expert butchers, Swaledale Chateaubriand is sourced from heritage breed cattle, slow grown on a natural grass diet in the Yorkshire Dales. Dry aged on the bone