Quick Tips for Chutneys & Relishes

Apricot and Ginger Chutney – roast chicken with a difference. Roast a chicken. Pour off the cooked juices into a pot. Add some chutney and single cream. Stir. Heat through & in minutes, you will have a delicious sauce for roast chicken. A wonderfully s...

Beetroot Blush for a snack or starter course: Using a circular biscuit cutter, cut out circles of sliced bread. Toast lightly. Pan fry slices of black pudding. Place black pudding slices on the toast circles. Top with a spoonful of Beetroot Blush &...

Fig and Apricot Chutney with crostini Toast thin slices of French stick. Place slices of parma ham or slices of salami on top. Spread Fig & Apricot Chutney over the meat slices and finish with a sprig of tarragon. Stuffed roast Lap of Lamb or...

Mango Chutney Mix Mango Chutney, chopped fresh chives and breadcrumbs together. Spread on one side of mackerel fillets. Then fold over the other side and transfer to a roasting dish. Bake until cooked. Deliciously healthy and good for the cholester...

Red Onion Marmalade We all love it served with goats cheese but try serving with mashed potato or put a teaspoon on top of individual Yorkshire puddings. Pear & Blue Cheese Tartlets Bake blind individual pastry tartlets, then fill with finely...

Scrummy Plum Chutney with duck Pan fry duck breasts. Transfer to a warm dish. Add a little wine and Scrummy Plum Chutney to the pan juices. Stir and heat through and voila!! – Plum sauce for duck.

Sweet Pepper Relish as a dip and as an alternative to mayonnaise: Soften a tub of Philadelphia Cream cheese. Empty into a small bowl. Cream the cheese with a fork. Gradually add in some Sweet Pepper Relish and blend until smooth with fork. Cover and...