Henry Harris’ Lamb Merguez with Harissa Aïoli great taste our cattle develop the rich

our cattle develop the rich marbling that makes short ribs so unctuously tender when slow-cooked

passed over with lime juice and stuffed into a bun or corn tortilla with raw red onion and chopped fresh coriander

Dry-Aged Pork with a Savoury

green carpets

this high-welfare

Henry Harris’ Lamb Merguez with Harissa Aïoli great taste our cattle develop the richJorge Thomas, Founder of Swaledale Butchers, introduces the collaboration "Great friend of Swaledale, Henry Harris, has launched a new cookbook. It will come as no surprise to hear that it is a joy. The Racine Effect is a masterclass in unfussy, utterly delicious French food, rising reassuringly above fad and fashion to focus on recipes Henry clearly loves to cook, both at home and professionally. And Henry does clearly love to cook. As an avid