The Hart’s Head, Giggleswick is  in the heart of the Dales with seven rooms ideal for recharging your batteries after a long day in the Dales, not to mention the newly refurbished bar and restaurant-

Belle Hill, Giggleswick, Settle BD24 0BA



  • 800g of beef blade, diced
  • 100g of flour
  • 50ml of sunflower oil
  • 200ml of butter
  • 600ml of brown chicken stock, reduced
  • 50g of tomato purée
  • 300g of puff pastry


  1. Roll the beef blade in the flour and shake off any excess. Place in a shallow frying pan, adding the oil in stages, and cook until browned. Transfer the beef to a casserole pan. De-glaze the pan with the bitter and bring to the boil, pour over the beef
  1. Add the tomato purée, pour in the reduced chicken stock and bring to the boil
  1. Once boiling, pour into the casserole dish containing the beef. Cover the dish tightly with tin foil and place in an oven set to 140°C for 3 hours, or until the beef is tender
  1. Once the beef has cooked, allow to cool with the foil still on. Pour some of the mixture into 3 inch by 2 inch casserole dishes or ramekins 3/4 of the way up
  1. Roll out the puff pastry to the thickness of a pound coin and cut to fit each dish. Place on top of each dish, and brush with egg wash. Bake in an oven set 180°C for 10 minutes. The pastry should be golden and well risen and the beef mix should be hot in the middle