Recipes
The Dorking Butchery Feather Blade
Feather blade of beef is one of those cuts of beef that is rarely offered outside of a butchers shop, yet is one of the most versatile cuts that's really big on flavour. Taken from the shoulder, feather blade has multiple connective strips running through it, which...
Fennel, Chilli and Orange Pork Belly Buns with Roast Garlic Mayo, Pink Pickled Onions and Scratchings by The Salt Box
This pork belly recipe by The Salt Box is an incredibly simple way to make a porchetta style BBQ pork sandwich, by introducing some of the well known porchetta flavours into the spice mix. You can make more than...
Venison Burger with Mulled Red Cabbage Slaw & Blue Cheese Sauce
Nothing quite says autumn like the arrival of seasonal game. From venison and partridge to rabbit and pigeon, the shelves are fully stocked with fresh and tender, wild-reared meat to indulge in. This venison burger recipe is a surefire crowd-pleaser and combines...
Lucy’s Spaghetti Bolognese
A quick and easy version of the classic Italian dish. Tastes great, no matter how simple. A firm family favourite loved by one of our youngest customers and budding chef, Lucy. Ingredients (Serves 4) 2 tbsp olive oil 250g beef mince from The Dorking Butchery 250g pork...
Mark’s Indonesian Pork Satay
A popular dish in South-East Asia, this spicy pork is skewered with a bamboo stick, grilled & served with a dipping sauce. Recipe by our customer, Mark.
Veal Chop with Butterbean Puree, Blue Cheese and Crispy Sage
While beef is the meat of older cattle, veal is the meat of young calves that are slaughtered when they are about six months old. It suffered an image problem for many years because of ethical concerns about the European white veal industry. However, British rosé veal...
Ultimate Summer Steak Ciabatta
This bumper sandwich from the team at The Dorking Butchery is made with ciabatta bread toasted until warm and crusty, then split and packed with quick-fried, thinly sliced Côte de Boeuf steak, grilled asparagus, fresh rocket and lashings of Parmesan cheese for the...
Lewis’ Pork Fillet Wellington
Try this twist on a classic beef wellington with a recipe from our youngest member of the team, Lewis! He's opted for a tender fillet of pork for this Pork Fillet Wellington and recommends serving with dauphinoise potatoes and asparagus. Ingredients 450g pork fillet...
Jon’s Jamaican Pepperpot Stew
A heartwarming one-pot recipe, this super simple Jamaican Pepperpot Stew is packed with juicy tender pieces of beef and slowly cooked to bring out the ginger and spice. It is comfort food at its finest, requires very little prep and a firm favourite with our Butcher,...
Molly’s Crispy Aromatic Duck Two Ways
Make your own version of the classic Chinese takeaway dish with a twist, with Molly's crispy aromatic duck two-ways, including a selection of scrumptious options for sides! Things I have learnt in the past week: If you're making shredded duck do not, I repeat do not,...
The Salt Box Persian-Inspired Lamb Stew
This sweet, meltingly-tender Persian-inspired lamb stew is really easy and makes for a delicious, warming meal for family and friends. Lamb neck fillet is economical and extremely tasty, and the pomegranate seeds and herbs give this dish a really fresh twist. There's...
Lisa’s Chicken & Pancetta Savoury Pancakes
These Chicken & Pancetta Savoury Pancakes are filled with a creamy delicious filling, topped with melted parmesan cheese and served with a fresh green side salad. Instead of using fresh chicken, you could also use leftover chicken from your Sunday roast!...
Kristina & Chris’ Korean Sticky Short Ribs
These salty-sweet ribs with a thick, dark sauce are perfect for a cold, wintery evening. They take a bit longer to cook, but it's mostly hands-off time in the oven, so definitely worth it. The recipe's been slightly adapted from a post on the blog Dinner a Love Story,...
Pan Seared Duck Fillet with Sticky Blood Orange Dressing, Chili & Tender-Stem Broccoli
Add a little luxury to your mid-week meal with this quick and easy Pan Seared Duck Fillet with Sticky Blood Orange Dressing recipe from the team at The Dorking Butchery. Ingredients (Serves 2) 2x Duck Fillets (from The Dorking Butchery, of course) For the marinade: 3...