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red wine and flageolet beans for a classic dish
it is an open-textured cut with abundant natural marbling and intermuscular fat
It’s often thought of as a winter ingredient
Free-Range Chicken Breasts: Skin-On for Maximum Flavour
A Seasonal Twist on a Roman Classic
Beef Silverside Size:2.6 kg red wine and flageolet beansHeritage Breed Silverside Beef Traditional Roasting Joint Silverside of beef is a classic roasting joint, cut from the back leg of the carcass and named for its distinctive silver wall of connective tissue. Often underrated, silverside offers rich flavour, tenderness, and excellent value, making it an ideal choice for a Sunday roast, slow cooking, or braising. At Swaledale, we use only the superior end of the silverside near the rump, often referred
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