Home
Recipes
Starters & Light meals

Garden salad with sliced avocado and hot dressing

Avocado recipes

Garden salad with sliced avocado and hot dressing

2 minutes

Beetroot, strawberry and cherry salad with oregano dressing

Beetroot, strawberry and cherry salad with oregano dressing

Salmon-and-avocado terrine with raw sesame and ginger

Avocado recipes

Salmon-and-avocado terrine with raw sesame and ginger

Crunchy fresh cabbage and asparagus with a spicy dressing

Crunchy fresh cabbage and asparagus with a spicy dressing

Cold beetroot soup

Soup recipes

Cold beetroot soup

1 hour

Prawn salad

Avocado recipes

Prawn salad

Pineapple-and-basil smoothie bowl

Soup recipes

Pineapple-and-basil smoothie bowl

Chicken tikka salad

Chicken tikka salad

3-minute pasta

Pasta recipes

3-minute pasta

Bread recipes

Handmade flatbread with preserved lemon

10 minutes

Roast tomato soup

Soup recipes

Roast tomato soup

30 minutes

Christmas gammon relish

Christmas gammon relish

Load more

Christmas gammon relish

Serves 10

Difficulty Easy

Prep Time 15 minutes

Ingredients

Extra virgin olive oil
2 red onions, sliced
1 T grated fresh ginger
2 x 100 g packets dried cranberries
30 g brown sugar
sweet chilli sauce
60 g wholegrain mustard
4 T verjuice
1 T Moroccan paste
Sea salt and freshly ground black pepper

Method

1. Drizzle a little olive oil in a large saucepan with. Place over a medium heat and cook the onion, ginger and cranberries with the sugar until cooked and caramelised. Add some chilli sauce, the mustard, verjuice and paste, and cook through for 2 minutes.

2. Season to taste. Transfer into a sterilised, sealed jar, and cool. Once opened, keep refrigerated.

3. Serve with hot or cold cooked ham, chicken, turkey or beef. It’s also great with smoked sausages or as a spread on sandwiches.

Per serving: 649kJ, 1g protein, 6.4g fat, 23g carbs