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Chocolate Orange Cupcakes

This is a fabulous cupcake recipe – almost like chocolate brownies in cupcake form, with a couple of spoonfuls of In A Pickle’s Christmas Morning Marmalade in the mixture to cut through the richness and make the cake really moist in the middle. Decorated with orange buttercream and a slice of Terry’s Chocolate Orange (surely the ultimate Christmas confectionery), these pretty cupcakes are the perfect festive treat.


For the cupcakes:

200g plain dark chocolate

200g margarine

100g soft brown sugar

100g caster sugar

100ml tap water

250g self-raising flour

2 tbsp In A Pickle Christmas Morning Marmalade

2 eggs

For the buttercream:

300g margarine

150g icing sugar

Red and yellow gel food colouring

A few drops of orange essence (optional)

To decorate:

Chocolate orange


Makes 12


1.  Preheat the oven to 160˚C (140˚C). To make the cupcake mixture, first put the chocolate (broken up into pieces), the margarine, both types of sugar and the water in a large microwaveable bowl. Microwave in thirty second bursts, stirring each time, until everything is completely melted and smoothly combined.

2.  Next, weigh out the flour and add to the chocolate mixture. Beat really well until there are no lumps left. Add the In A Pickle Christmas Morning Marmalade and stir well again.

3.  Finally, break the eggs into the mixture one at a time, beating really well until completely combined.

4.  Grease a muffin tray, and then fill each hole about half way up with the cupcake mixture. Place in the oven and bake for 35 minutes.

5.  Allow the cupcakes to cool in the tin for about ten minutes, then gently loosen each one with a knife round the edge, and carefully take out – they’ll be quite delicate, so go slowly. Place them upside down on a wire rack (they should have fairly flat tops, and the bottoms will be especially delicate) to cool.

6.  Once the cupcakes are completely cold, you can ice them. Beat together the margarine and icing sugar until smooth, then add a little red and yellow gel food colouring (much better than the water-based stuff, which can curdle your buttercream) and the orange essence (if using) and mix until you have the desired colour.

7.  Pipe the buttercream onto the cupcakes with a star nozzle, and then finish each one with a slice of chocolate orange.

Cheddar & Fig Cheese Straws

If you’ve got people coming round for a few festive drinks, this is just the thing to serve alongside – these cheese straws are incredibly easy to make and sure to impress. The combination of a rich mature cheddar and our In A Pickle Fig Relish is absolutely delicious.


About 400g ready-made puff pastry

100g mature cheddar

2 tbsp In A Pickle Fig Relish

Milk to glaze


Makes about 15


1.  Roll out the puff pastry to about 5mm thick, then spread with a thin layer of In A Pickle Fig Relish (don’t go overboard or it’ll be a mess as it cooks) and sprinkle with about a third of your grated cheddar. Fold the pastry in half and roll out again, so that you’re creating a layer of filling in the middle.

2.  Sprinkle the pastry with cheddar once more (don’t add another layer of relish), fold in half and roll out again to about 5mm thick. Use a sharp knife to cut the pastry into strips about 20cm long and 2cm wide.

3.  Take one strip and, holding each end, twist three or four times to make a nice tight spiral. Lay on a baking tray – if the pastry starts to un-twist itself again, you can press down each end of the pastry to stick it to the tray. Repeat with the rest of the pastry strips, leaving at least 1cm between the cheese straws on the tray – you might need more than one tray.

4.  Place the trays in the fridge and chill for ten minutes, then preheat the oven to 190˚C (170˚C).

5.  Brush each cheese straw with a little milk, then bake in the preheated oven for 20 minutes. At this point, sprinkle the straws with the remaining cheddar cheese and bake for another five minutes or so, until the straws are nicely golden-brown with a sprinkling of crispy cheese.

6.  These cheese straws are best served on the day you make them – they’re really nice warm from the oven, or store them in an airtight container until you’re ready to serve.

Christmas Eve Pie

This is the perfect crowd-pleaser for Christmas Eve dinner – a golden puff-pastry pie with a rich filling, starring sausage, bacon and In A Pickle’s Christmas Chutney with cranberries. Served with buttery mash and plenty of gravy, it’ll be a wonderful winter warmer on a cold dark evening. Not only that, but you can make a double quantity of the filling and serve the second portion up as a fabulous homemade cranberry stuffing with your Christmas dinner – simply pop into an ovenproof dish and cook for 50 minutes at 200˚C.


For the filling:

1 large onion

Olive oil for frying

4 good-quality pork sausages

4 rashers of streaky bacon

4 slices of white bread

2 big spoonfuls of In A Pickle Christmas Chutney

Dried thyme

Salt and black pepper

500g ready-made puff pastry

An egg to egg-wash the pastry

Holly to decorate (optional)


Serves 4


1.  First, make the filling. Roughly chop the streaky bacon and peel and dice the onion, and fry gently in a little olive oil until the onions are nicely soft and translucent. In the meantime, remove the skins from the sausages.

2.  Once the onions have softened, add the sausage meat and break up with a wooden spoon, frying for a few minutes until the meat is no longer pink.

3.  Next, remove the crusts from the bread. Dip each slice into a bowl of cold water to soften it up, and then squeeze the excess moisture out before adding all the bread to the pan and breaking up with the wooden spoon once again.

4.  Add the In A Pickle Christmas Chutney, season with a generous sprinkling of dried thyme, salt and black pepper, and give it all a really good stir. Then transfer the mixture to a bowl and set aside to cool.

5.  Preheat the oven to 190˚C (170˚C fan). On a floured surface, roll out the puff pastry to the thickness of a pound coin. Grease an ovenproof dish well with butter, then line with the pastry. Trim it round the edges, but leave a margin of a couple of centimetres all the way round.

6.  Squash the trimmings into a ball and roll out again. Pop your prepared filling into the pastry-lined dish, spreading it out well and pressing it down a little. Then top with the remaining pastry and crimp the edges over tightly.

7.  Break the egg into a small bowl and whisk with a fork, then use a pastry brush to coat the top of the pie with egg, to give it a nice shiny brown crust. Finally, make a small hole (about the size of a 5p) in the middle of the top, to allow the steam to escape.

8.  Pop the pie in the oven and bake for 40 minutes. Allow the pie to cool for a few minutes in the dish before loosening all the way round with a knife and turning out onto a plate to serve.

Mini Pork Carnitas Tacos

This is a perfect dish for summer parties, which is exactly where our Pineapple Habanero Chutney is most at home! Pork carnitas consists of pork shoulder cooked really slowly with orange, oregano and smoked paprika, and in this case is served on mini tortillas with green salad, avocado, sour cream and a dollop of In A Pickle Pineapple Habanero Chutney. You could of course make the same filling for big tortillas, and let everyone add their own trimmings and toppings, or you can serve these mini tacos as a little nibble.

A note on ingredients – you may be able to buy mini tortillas, or you can just get big ones and stamp them out with a cookie-cutter, like I did. Drizzle the leftover bits with oil, season and bake for homemade tortilla chips!


450g pork shoulder steaks

Lard for cooking

1 large onion

1 fat garlic clove

100ml chicken stock

Dried oregano and smoked paprika

The peel of half an orange

1 bay leaf

In A Pickle Pineapple Habanero Chutney

Fresh flour tortillas

To serve (all optional):

1 large avocado

Sour cream

Smoked paprika

Fresh rocket

Fresh coriander

In A Pickle Pineapple Habanero Chutney

Makes around 15-20 mini tacos

1.  Making the pork carnitas takes a while, but the effort involved is minimal – just make sure you allow at least two hours. First, cut the pork shoulder steaks into bite-sized pieces, and fry in around 25g melted lard until browned all over, then transfer the meat to a bowl (leaving the juices in the pan).
2.  Next, dice the onion and crush the garlic, and fry both in the same pan as the pork until nicely softened. At this point, return the pork to the pan, then add the chicken stock with a good sprinkling of oregano and smoked paprika and mix well.
3.  Remove half of the peel from an orange, cut into a few segments, and add to the pan with the bay leaf. Bring the liquid to the boil, then put a lid on the pan and turn the heat right down. Leave to simmer for two hours.

4.  After two hours, the pork should be really tender and fragrant. Place under the grill on a high heat for about six minutes, or until the meat has started to caramelise on top. Break up with a wooden spoon or a potato masher, and season with a small pinch of salt (you really don’t need much). Stir through a dollop of In A Pickle Pineapple Habanero Chutney.

5.  Finally, load up your mini tortillas with a spoonful of pork each, plus fresh rocket, chopped avocado, sour cream and a sprinkling of fresh coriander and smoked paprika, and finish with a spoonful of In A Pickle Pineapple Habanero Chutney.

Passionfruit & Raspberry Truffles

Looking to gain a few extra brownie points this Valentine’s Day? Say ‘I love you’ with these gorgeous homemade truffles, starring our In A Jam Passionfruit Curd. A crisp white chocolate shell encases a soft and tangy passionfruit and raspberry filling, for the perfect combination of texture and flavour. They look stunning but are actually much easier than you might think – so go on, replace those shop-bought goodies with something that really shows you care…


200g white chocolate

50ml double cream

70g In A Jam Passionfruit Curd

A handful of fresh raspberries

A little icing sugar

To decorate:

Freeze-dried raspberries (optional)

200g white chocolate 

Makes around 20

1. First, make the filling. Although the actual making doesn’t take very long, you’ll need to allow a few hours in the fridge for it to firm up, before you can finish the truffles off, so do bear that in mind. Start by breaking up the white chocolate in a bowl and microwave in 30 second bursts until nicely melted.

2. Measure out the Passionfruit Curd and double cream into a small saucepan, and heat gently, stirring until nicely combined. Chop the raspberries to make a chunky puree, and then stir through the Passionfruit Curd mixture.

3. Combine the mixture with the melted white chocolate, then cover the bowl and place in the fridge for at least three hours, until firm.

4. To finish off the truffles, first melt your second lot of white chocolate as above, and prepare a board covered with greaseproof paper for the finished truffles to set on (you also need to make sure you’ve got room for it in the fridge). Then, scoop out a small spoonful of the truffle mixture and roll in icing sugar to form a ball.

5. Gently place in the bowl of melted white chocolate and spoon more over the top to make sure the truffle is completely covered. Then lift out with a spoon, allowing excess to drip off, and carefully place it on the prepared board, topping with a small pinch of freeze-dried raspberry. Repeat with all the mixture and place the board in the fridge for around 30 minutes, until the chocolate has set. 

The Ultimate Cheese Toastie

To celebrate In A Pickle Lily winning the Condiments & Relishes category at the 2017 UK Quality Food Awards, this is one of our favourite ways to use our crunchy, tangy piccalilli – in a crispy golden toastie, with thick slices of ham and gooey melted Brie or mozzarella. It’s the perfect pick-me-up for grey and gloomy winter days. 


2 slices of fresh white bread

A couple of thick slices of ham

Around 100g ripe Brie or mozzarella, according to taste

3 tbsp In A Pickle Lily


Makes 1 toastie

1. Butter the two slices of bread, and then lay out on a board with the buttered sides facing down. On top of one slice, spread a generous layer of In A Pickle Lily.
2. On top of the second slide of bread, arrange the ham and the Brie, cut into thick slices, and then put both pieces together, so you end up with a sandwich that has the butter on the outside.
3. Place a frying pan on a high heat, and once it’s nicely warmed up, lay the prepared sandwich inside. Leave it to sizzle until the buttered underside is golden-brown, and then carefully turn it over with a fish slice, to toast the other side – beware, this side will cook much faster.
4. Finally, cut the sandwich in half and serve up with a big mug of tea.

Marmalade Martini

This is the perfect tipple to serve with brunch on a really special occasion – Christmas Day perhaps? In a twist on the Savoy’s classic Marmalade Cocktail, In A Pickle’s Christmas Morning Marmalade is shaken over ice with gin and freshly-squeezed orange juice. The original cocktail is sometimes served with a corner of toast on the rim, but since no one actually wants to eat dry toast, I’ve garnished mine with deliciously orangey French toast, which is just the right sweet treat to balance the sharp cocktail – you could, of course, simply make a big plate of French toast to serve alongside if you prefer.


For two cocktails:

80ml gin

2 big spoonfuls of In A Pickle Christmas Morning Marmalade

50ml freshly-squeezed orange juice

Lots of ice

For two slices of French toast:

2 slices of white bread

1 egg

15g melted butter, plus extra for frying

A splash of orange juice

1 tbsp icing sugar, plus extra for dusting

Serves 2

1.  Start by making the French toast. Melt the butter very briefly in the microwave, and then beat together with the egg, 1 tbsp icing sugar and a squeeze of fresh orange juice.
2.  Remove the crusts from the bread, and soak in the butter and egg mixture, turning over after 30 seconds. Melt a little more butter in a frying pan on a medium heat, and then add the bread (allowing excess egg to drain off first). Fry until golden underneath and then turn over gently. Remove to a plate once cooked, and dust with icing sugar.
3.  To make the cocktail, combine all the ingredients in a cocktail shaker (or, if you don’t have one, a large jar with a lid) with plenty of ice, and shake until really cold. Strain into two martini glasses.
4.  Finally, if you want to garnish, cut two triangles out of the French toast. Cut a slit inwards to the middle from one side, on each triangle, and use this to perch the triangle on the rim of the glasses. Serve the extra toast on the side. Cheers!

Baked Camembert with Fig Relish

This is a really simple idea, but the end result is mouth-watering – so it’s perfect for parties where you want to impress without too much faffing. The combination of rich gooey camembert with our sweet, jammy In A Pickle Fig Relish is a match made in heaven. Just make sure you get one of those camembert that comes in a wooden box, not a paper one, so it can go in the oven. 


1 small boxed camembert

2 tbsp In A Pickle Fig Relish

Fresh rosemary

Black pepper

Fresh crusty bread, for dipping

  1. Preheat the oven to 180°C (170°C fan).

  2.  To prepare the cheese, remove it from the box, take off any paper or plastic wrapping and discard. Pop the camembert back into the box and use a sharp knife to cut a circle into the top, leaving a border of about 1cm around the edge. Remove the rind inside the circle, to expose the cheese underneath.

  3. Spoon the In A Pickle Fig Relish into the circle, and sprinkle with a little freshly ground black pepper and chopped fresh rosemary. Place in the oven for 25 minutes.

  4. When the time’s up, the smell will be irresistible – but do allow the cheese to cool for a minute or so, as it will be molten and very hot! Serve with crusty bread or breadsticks for scooping out the gorgeously gooey middle. 


Smoked Salmon Fishcakes

To celebrate our Sweet Pickled Cucumber winning a Great Taste Award (yippee!) we asked our resident blogger Sal Godfrey to whip up a delicious recipe. The tangy sharpness of the pickle combined with rich smoked salmon, fresh parsley and a squeeze of lemon, makes a fabulous fishcake that’s perfect with a poached egg for brunch, or with chips and salad for an easy dinner.


2 potatoes

A splash of milk

100g smoked salmon trimmings

2 large spoonfuls of Sweet Pickled Cucumber

A small handful of fresh parsley

A lemon

Salt and black pepper

3 slices of white bread, to make breadcrumbs

2 tbsp plain flour

1 egg

Vegetable oil for frying

Makes 4 fishcakes

1. Start by peeling the potatoes and cutting into bite-sized pieces. Boil in salted water until the potatoes are soft enough to fall apart when prodded with a fork.

2. While the potatoes cook, remove the crusts from the white bread and pulse in a blender to make breadcrumbs. Then, spread them out on a baking tray and toast under the grill until golden and crispy. Crush with a rolling pin to make them really fine.

3. Once the potatoes are cooked, mash them with a little milk until soft and fluffy, and leave to cool and firm up for about ten minutes.

4. Stir the smoked salmon trimmings, Sweet Pickled Cucumber and chopped fresh parsley through the mashed potato, with a squeeze of lemon. Season with salt and black pepper.

5. Spread out the flour on a plate, and beat the egg in a bowl with a fork. Shape the mashed potato mixture into patties, then dip each one first in flour, then in beaten egg, and then in breadcrumbs.

6. Pour the vegetable oil into a small saucepan to a depth of about 1cm, and heat until a crumb dropped into the oil sizzles and fizzes on the surface. Then fry the fishcakes until golden on both sides, and serve with wedges of lemon.

Bacon & Goat Cheese Quiche

This rich, golden quiche combines melted goat cheese, crispy bacon and sweet, tangy In A Pickle Balsamic Onion Relish – serve with salad for a delicious light lunch or dinner. 


For the pastry:

170g plain flour

85g Cookeen

A splash of milk

For the filling:

150g bacon lardons

100g goat cheese

3 tbsp In A Pickle Balsamic Onion Relish

3 eggs

100ml milk

Salt and ground black pepper

Fresh parsley, to decorate

1. Preheat the oven to 200°C (190°C fan), then start by making the pastry. Rub the plain flour into the fat, adding the milk a little at a time until the ingredients come together in a soft dry dough.

2. Roll out the dough and use to line a loose-bottomed fluted tin – don’t worry if there are some tears or gaps, just patch it together.

3. Fry the bacon lardons for a minute or two, and in the meantime, cut the goat cheese into rounds. Arrange the bacon and the cheese in the lined tin, and then dot with In A Pickle Balsamic Onion Relish. Beat the eggs and milk together with a little seasoning, and then pour over the top.

4. Place in the oven and bake for 20 minutes, or until the filling is risen and just set. Allow to cool for a few minutes before removing from the tin, and sprinkle with fresh parsley to serve.

Passionfruit Roulade

This dessert is a perfect summery showstopper, but it’s actually surprisingly simple to make. A light, fluffy meringue is rolled up with whipped cream and fresh, tangy In A Pickle Passionfruit Curd (you could also use In A Pickle Lemon Curd, if you wish), and decorated with extra lashings of curd, flaked almonds and a sprinkling of icing sugar. Serve with fresh raspberries, in season.

Passionfruit Roulade


4 egg whites

200g caster sugar

1 tsp lemon juice

1 tsp cornflour

Around half a jar of In A Pickle Passionfruit Curd

400ml double cream

A big handful of flaked almonds

Icing sugar for dusting

1. Preheat the oven to 160°C (140°C fan). Using an electric whisk, beat the egg whites, lemon juice and cornflour together until thick and fluffy. Then, add the caster sugar in small amounts, whisking each time. Once you’ve used all the sugar, continue to whisk until you have a thick, glossy meringue that forms stiff peaks.

2. Line a rectangular baking tin with parchment paper (greaseproof paper will stick) and spread the meringue out in one even layer. Bake in the oven for 25 minutes and then remove, and set aside to cool for 10 minutes.

3. Lay out another sheet of parchment paper, dust with icing sugar and then carefully turn out the meringue onto the paper – it will be delicate so be gentle.

4. Whip the cream until thick, and then spread on top of the turned out meringue. Add a layer of In A Pickle Passionfruit Curd, and then carefully roll up into a roulade. Finish off with a drizzling of curd (heat in the microwave for 15 seconds, to get the right consistency for drizzling), flaked almonds and a dusting of icing sugar. 

Lamb Kebabs with Tabbouleh

In A Pickle’s Curried Apple Chutney is the perfect quick marinade for lamb, and gives these kebabs a huge flavour boost. Serve with tabbouleh, a Lebanese salad made with bulgur wheat, tomatoes, parsley and mint.


2 lamb steaks

3 tbsp In A Pickle Curried Apple Chutney

Salt and black pepper

For the tabbouleh:

120g bulgur wheat

3 ripe tomatoes

Olive oil


A dash of lemon juice

A small handful of fresh parsley

A small handful of fresh mint

1. Cut the lamb steaks into bite-sized pieces and mix with the In A Pickle Curried Apple Chutney and a little salt and pepper. Marinate for half an hour.

2. Cook the bulgur wheat according to the instructions on the packet. Meanwhile, chop the tomatoes, removing the seeds, and finely chop the fresh parsley and mint. 

3. When the bulgur wheat is done, drain it and then dress with a good splash of olive oil, a dash of lemon juice and a pinch of salt. Leave to stand.

4. Assemble the kebabs and cook in a searing hot griddle pan until well-browned on all sides. Mix the bulgur wheat with the tomatoes, parsley and mint, and serve.

In A Pickle Ultimate Sandwich Ideas

Picnic season is upon us! It’s time for long lazy days in the park or at the beach, soaking up the sunshine, and for all that relaxing you’re going to need some fuel. But before you go for the usual bog-standard sarnie, have a look at our favourite ideas, starring some of our most delicious pickles and chutneys.

Sandwich ideas

First up, a lovely fresh combination (left) using our Sweet Chilli Jam – spread thickly on the bottom slice, then top with a bit of smashed avocado (you don’t want to mash it completely, just soften it up a little, which should be easy if it’s nice and ripe). Then go for a layer of shredded white crab meat – you can buy it in a tin for convenience, simply rinse and season with a little freshly-ground black pepper and a squeeze of lemon juice – and finish off with some fresh rocket. 

If you’ve got vegetarians to cater for, don’t worry, we’ve got you covered. A nice sourdough loaf is best for this one – start 

with a layer of our Balsamic Onion Relish, and then top with plenty of crumbly feta. Finish off with a little peppery watercress to balance the sweetness of the relish.

Now for something a little different (above), inspired by the classic New York deli sandwich and our award-winning Sweet Pickled Cucumber (we just picked up a Taste of the West Silver Award for this one and we couldn’t be more delighted). First, make a little mustard mayonnaise – for the authentic effect, you’ll need proper bright yellow mustard to mix with your mayonnaise. Spread a layer of this first (use rye bread if you want it really authentic, although it’s not everyone’s cup of tea) and then top with In A Pickle Sweet Pickled Cucumber. Finish with plenty of sliced salt beef, which you can usually find on the deli counter.

Finally, something a little gourmet – get a nice rustic granary loaf for this one. Spread thickly with our Pear, Apple and Cider Chutney and then top with thin slices of blue cheese (those who aren’t fans of blue could substitute a good mature cheddar instead). Serve, of course, with a lovely chilled bottle of cider.

Do you have a favourite sandwich combo using one of our chutneys? Tweet us @inapicklefoodco and let us know!

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.



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.


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.


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
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.


To make the rillettes:

2 large duck legs
Salt and black pepper
A couple of garlic cloves
Olive oil
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.


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.


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
Salt and white pepper
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.


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.


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.