Butchery

Butchery Opening Hours
Mon-Thu 8-6, Fri 8-6.30, Sat 8-5, Sun - Closed

Did you know that ALL meat in our Butchery Department is regionally sourced. This means we know its provenance; where it was both reared and slaughtered.

In many cases we buy Beef, Lamb and Pork direct from the farm, often from champion stock..

We have already, this year, sourced some truly excellent 'Yorkshire Dales stock'. Here are some examples:

Beef - Highland, Belted Galloway, Dexter, Longhorn, and Luing.

Pork - Gloucester Old Spot, Saddleback, Welsh Black and Sandy Oxford.

Lamb - Jacob, Texel and Hampshire Down.

Birds - Corn fed chickens, ducks and game.

So come on down to Campbells, where we look forward to serving you...

Roasted partridge with chorizo, cabbage and white beans

in season

Partridge is paired with cabbage and white beans in this hearty Spanish stew recipe.

Ingredients

  • 100g/3½oz dried white beans, such as alubia planchada, soaked overnight
  • cured ham bone (optional)
  • 4 oven-ready partridges
  • 2 tbsp olive oil
  • 100g/3½oz cooking chorizo sausage, skinned, coarsely chopped
  • 1 x 600g /1lb 5oz Savoy cabbage
  • 2 garlic cloves, finely chopped
  • 1 medium onion, finely chopped
  • 4 fresh bay leaves
  • 100g/3½oz thinly sliced serrano ham, cut across into strips
  • 100ml/3½fl oz red wine
  • 100ml/3½fl oz chicken stock
  • salt and freshly ground black pepper

Preparation method

  • Drain the beans and put them into a pan with 800ml/1½ pints cold water. Add the ham bone, if using, bring to the boil, cover and leave to simmer very gently for two hours, stirring the beans every now and then, and seasoning with one teaspoon of salt towards the end. Discard the bone, re-cover and set aside. (This can be done in advance.)
  • Preheat the oven to 230C/450F/Gas 8. S
  • Season the cavities of the partridges with salt and pepper. Heat the olive oil in a large flameproof roasting tin. Add the chopped chorizo and fry gently for 2-3 minutes. Lift the chorizo out onto a plate with a slotted spoon, leaving behind the oil. Add the partridge to the tin and turn them over a few times in the chorizo-flavoured oil, then season all over. Turn breast-side up, transfer to the oven and roast for 15 minutes, then lower the temperature to 180C/350F/Gas 4 and roast for 10 minutes more. Meanwhile, remove the outer leaves from the cabbage and quarter, core and shred the rest.
  • Remove the partridge from the oven and lift them onto a plate. Cover tightly with foil, turn off the oven and slide them back inside to keep warm, leaving the door ajar. Place the roasting tin directly over a medium heat, add the garlic, onion and bay leaves and fry gently for 5-6 minutes. Add the ham and fried chorizo and cook gently for 2-3 minutes, then add the cabbage and seasoning and stir-fry for 2-3 minutes until it just begins to wilt. Add the red wine and chicken stock and cook for 10 minutes, turning the mixture over regularly, until the cabbage is just tender. Meanwhile, gently reheat the beans.
  • When the cabbage is tender, using a slotted spoon, remove the white beans from any remaining liquid and add them to the cabbage.
  • Stir together and adjust the seasoning if necessary. Lift the partridge onto warmed serving plates and spoon some of the cabbage and beans alongside.

With thanks to Rick Stein!