The Swine Bistro: Sous chef at Leeds restaurant recommends festive places to eat in Yorkshire for people on a budget and best Christmas recipe to try at home
The sous chef at The Swine Bistro has recommended his favourite festive places to eat in Yorkshire for people on a budget.
The Swine Bistro is a modern British restaurant with European influences and was originally named The Greedy Pig before being changed to The Swine That Dines.
It is now located in Headingley at a larger site and has been named among the Good Food Guide’s 100 Best Local Restaurants 2025.
The sous chef, Angus Evans, is a big supporter of the local food scene and has worked at various restaurants around Leeds, including Eat Your Greens.
At the Swine Bistro, he has focussed on sustainability and his main motivation is for the restaurant to become a greener and sustainable business.
He has shared his favourite places to eat in Yorkshire with a festive atmosphere that are budget-friendly.
“I recommend the Sprout Bahjis at Bundobus on Mill Hill, Leeds. You know it’s Christmas when the sprout bhajis appear,” Mr Evans said.
“A warming cup of chai from Manjit’s Kitchen in Leeds Kirkgate Market; add a Chilli Paneer wrap and you’re all set for Christmas shopping.”
Angus has given us his recipe for Rumble-de-thumps; it’s a baked bubble and squeak with a Scottish oat topping.
He has put it on the Winter Menu at the Swine Bistro as a side dish. It can be made ahead of time and put in the oven to reheat so it is ideal for Christmas Day.
Base
750g baking potatoes, peeled and cubed and boiled until cooked,
1 garlic clove, finely chopped
100g Brussel sprouts, shredded
1 medium white onion sliced
75g butter
2tspn Djion Mustard
125g Double cream
1 tablespoon chopped chives
75g butter, melted
3/4tblspoon olive oil
Pinch of Salt & a grind of Pepper
50g Oatmeal
50g Panko Breadcrumbs
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1 tablespoon chopped sage
75g Cheddar, grated
Zest of one lemon
Method
“Stir fry the sprouts and onions in the oil,” Mr Evans said.
“Leave them to charr and crisp as this develops some flavour. Add the garlic later so that it softens but doesn’t burn.
“Mash the potatoes. Heat the cream and butter in a pan then pour over the mashed potatoes, add the mustard and chives and mix thoroughly so the potato mix is smooth.
“Fold through the charred veg. Spoon into a baking dish and allow to cool.
“Make the crumble topping. Very simply - put all the ingredients into a bowl and mix thoroughly until well combined. Sprinkle this mix over the top of the Sprout & Potato mix.
“Bake this in an oven at 180C for 20-25 mins or until hot. Serve as a side on Christmas day or with a roast dinner throughout the year.
“Cabbage or other veg can be used in place of sprouts. It’s a vey versatile dish and a way of using up leftover vegetables.”