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Recipes

Roast Lamb with Lemon & Apricot Stuffing

In A Pickle Lemon & Apricot Pickle makes a quick and delicious stuffing for roast lamb, in this Sunday dinner with a difference. Serve with roasted peppers for a springtime twist, alongside roast potatoes and buttered green beans. Need to stock up? Buy our Lemon & Apricot Pickle here.

 

Ingredients

Boneless leg of lamb (around 1 kg)

3 tbsp In A Pickle Lemon & Apricot Pickle

4 slices of white bread (crusts cut off)

A handful of fresh oregano

Salt and black pepper

3 peppers (red or yellow)

Olive oil

Lemon juice

1. Preheat the oven to 180°C (160°C fan). To make the stuffing, dip 3 of the slices of bread in cold water, then squeeze all the liquid out. In a bowl, roughly mix the wet bread with the fourth (dry) slice, 3 tbsp In A Pickle Lemon & Apricot Pickle, a little chopped fresh oregano and a pinch of salt and pepper.

2. Unroll the lamb, fill with the stuffing and then roll back up and tie with kitchen string. Cook in the preheated oven for 25 minutes per 500g, plus 25 minutes.

3. Deseed the peppers and cut into bite-sized pieces, then mix with a splash of olive oil and lemon juice. Spread out in a roasting tin and when there’s 15 minutes left on the timer, put in the oven.

4. When the timer goes, take the lamb out, wrap in tinfoil and leave to rest for 15 minutes. Turn the heat up to 200°C (180°C fan) and cook the peppers for another 15 minutes, then sprinkle with fresh oregano and serve alongside the lamb.

Christmas Canapes

Tis the season to serve canapes – but preferably ones that look and taste fabulous whilst not involving too much faffing about. We’ve created two really simple ideas: a lovely Brie Crostini topped with In A Pickle Christmas Chutney, and Sticky Sausages with In A Pickle Balsamic Onion Relish. Both can be thrown together in half an hour, perfect for parties or for last minute guests.

Brie & Cranberry Crostini

These are incredibly simple but absolutely delicious. Take a fresh baguette and cut into 1 inch slices. Heat a drizzle of olive oil in a frying pan and add the baguette slices, toasting until the underside is golden brown. Cut a garlic clove in half and rub the cut side over the toasted bread, sprinkle with a little cracked black pepper, and then return the bread slices to the pan to toast the other side. Meanwhile, cut a nice creamy Brie into thin slices and lay on top of the bread slices in the pan, until it just starts to melt. Finish off with a dollop of In A Pickle Christmas Chutney and a small sprig of rosemary on each one. 

Sticky Balsamic Sausages

These are always guaranteed to please a crowd. Take a pack of raw cocktail sausages and snip the links between them (if you can’t find any, you could just use big sausages and cut them into bite-sized pieces once cooked). Pop into a bowl and drizzle with honey, a good splash of Worcester sauce, a pinch of salt and pepper, and a little chopped fresh thyme. Toss to make sure the sausages are well-coated, and then arrange them on a baking tray. Preheat the oven to 190°C (170°C fan), and then cook the sausages for 25 minutes, until golden brown. Meanwhile, put a couple of large spoonfuls of In A Pickle Balsamic Onion Relish in a small saucepan, along with another drizzle of honey, and warm gently, stirring regularly, until nice and sticky. When the sausages are ready, stir them through the balsamic onion mixture and top with a little more fresh thyme. Serve with cocktail sticks.

Avocado Toast with Sweet Chilli Jam

This dish is so easy to prepare, but it’s absolutely delicious and rather good for you too – perfect for a quick breakfast or lunch. The rich flavours of the ripe avocado and perfectly soft-boiled egg are balanced with a hit of In A Pickle Sweet Chilli Jam, fresh coriander and a dash of lime juice.

Ingredients

1 medium-sized egg

A splash of white wine vinegar

1 ripe avocado

2 thick slices of sourdough

2 tbsp In A Pickle Sweet Chilli Jam

A small handful of fresh coriander

1 lime

Coarse sea salt

Freshly ground black pepper

Bring a small saucepanful of water to the boil, and add a splash of white wine vinegar. Boil the egg for five and a half minutes.

In the meantime, toast the sourdough and then spread with In A Pickle Sweet Chilli Jam. Peel the avocado and remove the stone, and then mash half onto each of the slices using the back of a fork.

When the timer goes for the egg, transfer it to a bowl of cold water for a minute or so, and then peel off the shell (the white wine vinegar in the water should make this easier). Cut the egg in half and lay on top of the toast, and then sprinkle with coarse sea salt, freshly ground black pepper, fresh coriander and a squeeze of lime.

Autumn Stew with Balsamic Onion Relish

This stew is a great big bundle of delicious autumn flavours - just what you need for a damp and chilly evening. The addition of couscous, which soaks up some of the delicious liquor, makes this a really filling meal, and a generous dollop of In A Pickle Balsamic Onion Relish adds a touch of smoky sweetness. Serve with fresh bread and unsalted butter for a properly hearty feast.

Ingredients

2 carrots
2 onions
2 big handfuls of mushrooms
100g giant couscous
1 can of borlotti beans
250g bacon lardons
1 large glass of red wine
Fresh rosemary
1 Knorr Beef Stock Cube made up to 450ml
25g Conflour
Salt and white pepper
Butter
Olive oil

Serves 4

To start, peel and chop the carrots, onions and garlic, and pop into a large, deep saucepan with a generous splash of olive oil. Sprinkle about two tablespoonfuls of chopped fresh rosemary over the top. While that’s sizzling, wipe the mushrooms to remove any dirt and chop into small pieces.

Once the vegetables have started to soften, add the bacon lardons, and then once the meat has lost its pink colour, put in the mushrooms and a scoop of butter. You can use rashers of bacon, of course, but the chunky lardons go beautifully with the texture of the stew, and the extra bit of fat really contributes to the rich flavours. Drain and rinse the borlotti beans and add those too.

Next, pour in the red wine – there should be a good hiss and a sizzle. Stir until most of the liquid has disappeared, then add the stock and pour into the saucepan. Season generously, then turn the heat right down and leave the stew to simmer for at least an hour.

When the meat is cooked make the cornflour into a paste with a drop of cold water and add slowly to the pan stirring all the time, until the gravy reaches the right consistency.

When you’re about ready to serve, make up the couscous according to the instructions on the packet, then add to the stew and stir through once it’s soft and fluffy. Taste and season if necessary, then ladle out generous bowlfuls and serve with fresh bread and plenty of butter – fabulous.

Duck Rillettes with In A Pickle Sweet Pickled Cucumber

Everything about these pickles – the sweetness, the tanginess, the crunch – makes them the perfect partner for the rich French pate known as rillettes. Add some chewy fresh sourdough into the mix and you have a fabulous snack, lunch or dinner.

Ingredients

To make the rillettes:

2 large duck legs
Salt and black pepper
Thyme
A couple of garlic cloves
Olive oil
Butter
A small handful of fresh parsley

To serve:

In A Pickle Sweet Pickled Cucumber
A loaf of good-quality sourdough bread

Makes enough for 4 people at lunch, or plenty for snacking

Although rillettes are not especially complicated to make, the process does take quite a while, so it’s best to attempt it when you have a whole afternoon or morning free. Most of that time is cooking time, though, so you can get other things done while the meat is roasting very slowly in the oven.

Preheat the oven to 150˚C (130˚C fan), then start by preparing your duck for confit – choose a small ovenproof dish which is just big enough to fit both the legs, and then once they’re in there, drizzle generously with olive oil, so that the duck ends up sitting in about 5mm of it. Sprinkle generously with salt, black pepper and thyme, and then crush the garlic cloves and spread the pieces over the top of the meat. Place in the oven and leave for three and a half hours.

When the time’s up, the duck should be brown and crispy on the top, and extremely tender when tested with a skewer. It should also have released plenty more fat. Use tongs to move the duck legs to a plate, cover, and set aside to cool for half an hour or so. Keep the fat in the earthenware dish – you’ll need it later.

Once the duck has cooled to room temperature, give your hands a good scrub and then use your fingers to peel off the skin and remove the meat from the bones. Put the meat in a bowl, then shred and mash with two forks until it’s all broken up. Gradually add the reserved fat from cooking, mashing all the time, until the meat comes together in a solid mass – you might not need all of the fat. Finely chop the fresh parsley and add to the bowl, then season and mix well. Finally, transfer to a ramekin or a jar, depending on how long you want to keep it for, and press down well with the back of a fork. Place in the fridge to set for a couple of hours, or until you’re ready to serve.

Summer Spaghetti with Sweet Chilli Jam

This sumptuous pasta dish is full of the flavours of summer – fresh basil, sweet ripe tomatoes and peppers, and of course the secret ingredient, a big spoonful of In A Pickle Sweet Chilli Jam.

Ingredients

150g beef mince
200g smoked bacon lardons
250g spaghetti
1 red pepper
1 onion
2 cloves of garlic
Dried oregano
4 fat ripe tomatoes
2 tablespoonfuls of In A Pickle Sweet Chilli Jam
Salt and black pepper
Olive oil
A big handful of grated Parmesan
A handful of fresh basil

Serves 2

Start by peeling and chopping the garlic, and get it sizzling in a large saucepan with a generous glug of olive oil. Peel and finely dice the onion and chop the pepper, and add those to the pan with a good sprinkling of dried oregano. Leave the vegetables to soften while you chop up the tomatoes.

Next, add the mince and the bacon to the pan, using a wooden spoon to break up the mince. Season well, and stir regularly until the meat has lost its pink colour – no longer than that or it will start getting chewy. Next, add the chopped tomatoes, a big tablespoonful of tomato puree, about 200ml of water and the Sweet Chilli Jam. Give it all a good mixing, then pop a lid on, turn the heat down and leave it to simmer for about ten minutes.

In the meantime, put your pasta on to cook, according to the instructions on the packet. Once the tomatoes have broken down a little, take the lid off and allow the sauce to reduce a little, until it’s nice and thick. Finally, add the grated Parmesan to the pan and stir so that it melts through the sauce – it’ll add a wonderfully rich, salty flavour.

To serve, stir the pasta through the sauce and top with the fresh basil, then wash down with a good glass of red.

Beef and Mushroom Hand Pies with Balsamic Onion Relish

These little beauties are a cross between pasties and pies, and they’re perfect for keeping your hands warm on a picnic or around a bonfire. The rich filling is made with mushrooms, beef, red wine and a couple of big spoonfuls of Balsamic Onion Relish, which really turns up the flavours. Serve with a simple green salad or with baked potatoes for a heartier meal.

Ingredients

To make the pastry:

15g margarine
60g vegetable shortening
250g strong white flour
½ tsp salt
90g cold water
1 egg, to make an egg wash

To make the filling:

200g beef
2 big handfuls of chestnut mushrooms
2 big spoonfuls of In A Pickle Balsamic Onion Relish
A generous splash of red wine
Thyme
Salt and white pepper
Butter
A handful of grated mature Cheddar

Makes 6 hand pies

The pastry needs to be made in advance, so you can leave it to rest in the fridge for a couple of hours – this will make it much, much easier to roll out and manipulate. To start, rub the margarine and vegetable fat into the flour and salt until it starts to look like breadcrumbs. Then add the cold water and bring together into a smooth, elastic dough – I used the dough hook attachments on my hand mixer, but you could use an ordinary mixer or knead it with your hands. It will take a bit longer to come together than other pastries, so don’t panic. Once the dough is even and nicely springy, wrap it in clingfilm and pop in the fridge for three hours.

Start on the filling, leaving enough time for it to cool before you assemble the pies. Slice the beef and mushrooms into small pieces (the pies are quite small so you can’t have big chunks in there). Melt a generous scoop of butter in a pan and add the chopped mushrooms and a good sprinkling of white pepper, stirring until the mushrooms start to darken in colour, then add the beef, Balsamic Onion Relish, a good sprinkle of thyme and the red wine. Season well and leave it all to bubble on a medium heat until the liquid has almost completely disappeared – you don’t want the filling to be too wet or it will make the pastry soggy. Leave it to cool.

An hour before you want to serve, preheat the oven to 200˚C (180˚C fan) and assemble the pies. Divide the dough into 6 equal pieces, and roll each one out in turn, trimming to create circles about 16cm in diameter. Pop a spoonful of filling onto each, fold the pastry over the top, and roll up the edge firmly to stop the filling escaping – press with a fork to make sure the join is sealed. Crack the egg into a bowl and beat the yolk and the white together, then use a pastry brush to spread the egg wash over the top of each pasty. Bake in the oven for 45 minutes, until the pies are golden-brown on top and smelling gorgeous.

Lamb Tagine with Green Olives & Lemon

If you’ve never tried cooking with a tagine, you’re definitely missing out – it gives you the most wonderfully tender stew, and the meat just falls apart. In this recipe, I’ve used a couple of big spoonfuls of In A Pickle Lemon & Apricot Pickle as well as ginger, cinnamon and cumin, to really give the flavours a bit of oomph.

Ingredients

About 250g lamb neck fillet
2 onions
2 fat garlic cloves
1 tsp each of cumin, ginger and cinnamon
Lemon juice
A handful of green olives
A handful of fresh coriander
2 big spoonfuls of Lemon & Apricot Pickle
Olive oil
Salt and pepper

For the couscous:

200g couscous
Lemon juice
A small handful of fresh coriander
Olive oil
Salt and pepper

Serves 2

This dish is easy to put together, but needs three hours in the oven, so make sure you leave plenty of time. Preheat the oven to 190˚C (170˚C fan), then start by browning the meat, and place in the bottom of the tagine. Next, peel and dice the onion and chop the garlic, get them sizzling gently in a splash of olive oil. Finely chop the coriander and add to the pan with the spices, and then stir through the Lemon & Apricot Pickle. Once the onion has softened, layer the mixture over the top of the lamb – it’s important to do it this way rather than mixing it all together, as it helps get the lamb really tender in the cooking process. Top with the green olives and then pour over 100ml cold water. Place in the oven for three hours.

Just before you want to serve, make up your couscous according to the instructions on the packet. Finely chop the extra coriander, and then once the couscous is nicely fluffy, dress it with the fresh coriander, a splash of olive oil and lemon juice, and a generous sprinkle of salt. Serve topped with the tender, fragrant tagine and with fresh bread on the side – scrumptious.

Cheddar Croissants with Sweet Chilli Jam

A savoury croissant is a wonderful thing - the rich pastry is made for cheese, especially the bold flavour of a good mature cheddar, and a generous spoonful of In A Pickle Sweet Chilli Jam cuts through the richness with a dash of fiery heat. Serve with a fresh green salad, and throw in some rocket for an extra peppery kick.

Ingredients

150g mature cheddar
A couple of large tablespoonfuls of In A Pickle Sweet Chilli Jam
½ tsp of yeast
300g strong white flour
1 tsp sugar
25g butter, plus a further 150g to add when rolling out
½ tsp salt
1 egg
150ml water
Freshly ground black pepper

Makes 6 large croissants

Preparing the dough isn't especially complicated, but it does take a little while (plus time for the dough to chill in the fridge in between rolling) so allow a couple of hours. Start by combining the yeast, flour, sugar, salt, egg, water and 25g of the butter. Knead until you end up with a slightly sticky dough that's nevertheless fairly smooth and very elastic.

Next, roll the dough out into a large rectangle. Divide the remaining butter into three and dot one third of it over the top of the dough. Then, with the long side of the dough facing you, fold one third into the middle and fold the other over the top. Roll out to roughly the same size as before, and repeat twice more with the rest of the butter. If you get a bit of butter squeezing out of small holes in the dough, don't worry, just sprinkle with a bit of flour to stop it getting too sticky. Finally fold it up as before, then wrap in cling film and place in the fridge for half an hour.

When thirty minutes is up, fold and roll out the dough a couple more times, then fold it up again and put back in the fridge to rest for a further thirty minutes, or for as long as you need until you're ready to do the final part.

When you're ready to bake the croissants, roll out the dough and divide into six rectangles, roughly 15cm by 10cm. Turn each rectangle so that one of the corners is pointing towards you, top with a couple of thick slices of cheddar (leaving a clear border round the outside) and spread a spoonful of In A Pickle Sweet Chilli Jam on top. Fold the two outside corners in over the top, and sprinkle with black pepper.

Preheat the oven to 40˚C and put the croissants in to prove for about twenty minutes, then take them out & brush with a little melted butter. Turn the heat up to 220˚C (200˚C fan) and bake for fifteen minutes, until the pastry is golden brown and the cheese is bubbling.