Recipe Suggestions
All of our products will work to make the simplest sandwich superb. We have also noted some other suggestions in addition to those on the labels to help you make the most of our range.
We would love to hear of any of your recipes using our products.
Chutneys
Chutney for Game Pie and Cold Meats (2007 Gold Medal Winner)
- Stir through cous-cous together with preserved lemon to stand alone
or as an accompaniment to grilled meats or casseroles. - A tablespoon or two in pies or game casserole adds depth to the sauce.
Hot Apricot Chutney
- Marinade chicken pieces (in the fridge) overnight in 2 tablespoons of Hot
Apricot Chutney then oven cook in the marinade and a little water in tinfoil for a hot fruity sauce.
Spread on the inside of boned, rolled loin of pork before cooking.
Tomato and Onion Chutney
- Perk up a cheese toastie by spreading some on the cheese before toasting.
- Add to a beef or sausage casserole.
- A must to have beside the barbeque
Old Bute Chutney
- This is perfect with a ploughman’s lunch – even if your ploughman prefers pate and pork pies to cheese!
Chutney for Cheese
- Try putting this on a cheese toastie because it is even more flavoursome when warm.
- Spread a little on a cheese omelette before folding for a more substantial meal.
Chutney for Chicken
- Bind crumbled stilton with this chutney, and then add to your usual quiche filling for a very sophisticated taste.
- This is a perfect accompaniment to smoked chicken.
Mustards
Star Anise and Pink Peppercorn Mustard (2007 Gold Medal winner)
- Spread lightly on salmon steaks before cooking in foil.
- Fabulous with smoked salmon!
- Mix a little with your cheese sauce for cauliflower or macaroni cheese.
- Mix with butter and chill. Just before serving steaks top with this spiced butter.
- Mix into mashed potato topping for fish pie.
- Mix with Greek Yoghurt for a delicious cold sauce.
- Mix with mashed potato and celeriac to accompany venison sausages.
Cajun Mustard (2008 Gold Great taste Award Winner)
- Lightly smear on chicken pieces or pork chops before grilling.
- Stir through fried rice
- Add to mashed potato topping for shepherds pie.
- Add a spoonful to bread mix and the result is a really tasty bread that is fabulous served with soup.
Deli mustard (2008 Gold Great taste Award Winner)
- Mix with butter to top a jacket potato.
- Bind with grated cheese for a tasty Welsh rarebit.
- Spread over lamb chops before grilling.
Cardomom Mustard
- A fabulous alternative to English mustard.
- Smear on a joint of beef before roasting or barbequing.
- Add to the mashed potato topping of a cottage pie.
- Add to a cheese sauce to pep up maccaroni or cauliflower.
- Stir into a beef casserole.
Pickles
Mulled Wine Beets
- Serve on a bed of rocket, frisée with vinaigrette dressing and top with warm goats cheese or shaved Parmigiano Reggiano.
- Serve alongside Haggis or top cocktail haggis tartlets.
- Use the liquor to poach pears for a piquant pudding.
Aromatic Caramelised Onion
- Take the work out of a caramelised onion quiche by mixing this with your usual quiche topping.
- Add to a venison or mixed game casserole.
Gin and Tonic Turnip
- Chop and add to mixed shellfish salad.
- A natural partner to haggis either cold or warmed.
Onions a la Monegasque
- Pop these drained onions on top of a casserole for the last ten minutes of cooking.
- The liquor can be reduced down in a saucepan then brushed onto chops and sausages before grilling to give an appetising glaze.
Celeriac with Star Anise
- The liquor can be used to marinade raw prawns (for about 10 minutes) then proceed to cook as your usual recipe. Even Cooked prawns will benefit from a 5 minute marinade before serving.
Specialities
Marmalade with a Wee Dram
- Brush onto duck breasts for a tasty, attractive glaze or warm in a saucepan for an instant orange sauce.
X-Rated Mincemeat
- Warm gently and serve with creme friche or ice cream.
- Incorporate into apple strudel.
- Place in the bottom of individual pudding basins before adding pudding mixture.
- Fold into whipped cream to use in roulades.
