This is a versatile relish enhanced by my favourite herb, coriander. It matches beautifully with many dishes, but is especially tasty on a barbecued burger.
This vinegary, sweet seaweed is a refreshing side dish and tastes just like pickled herring. For a tasty salad, try adding cucumber, carrot, radish and prawns
Pair with a good chunk of blue cheese and fresh bread. Perfect as part of your Plougman's lunch.
Best served with cheddar, cheese on toast or a gammon steak.
Roasting the veggies gives a deep sweetness to this relish. Great on a sandwich, stir into hummus or serve with white fish.
This one is lovely on a goat's cheese tart. Also great with sausage n mash. The dulse seaweed is smoked over applewood.
A natural, salty delight foraged from the seashore, made sharp with the addition of vinegar.Delicious served on top of homemade mackerel pate.
Originally known as Indian pickle, this classic recipe is irresistible. Livens up any cold meat or cheese.
Sweet, sour and spicy, this chutney is perfect with pan fried halloumi.
I enjoy using alcohol to my jams and this is a favorite. Delicious on a warm crumpet.
If you like floral accents, you will love this jam. The two delicate flavours work beautifully together, Slather on hot buttered toast.
The edition of Port and Cinnamon turns this into a rather a special plum jam. Perfect with meat and poultry too.
Made with the ripest peaches, this rich, fruity jam is enhanced by a delicate hint of Orange Blossom.
Stem Ginger mellows the bitterness of the lemons, giving it a smoother, milder flavour.
By adding the gin to the hot jam, the alcohol burns off leaving a hint of juniper flavour.