Day 22 of #65daysofsummer
I’m obviously a little biased 😉 but I think my Beetroot & dill chutney and Piccalilli are perfect additions to a summer sandwich or picnic hamper. They really change a dish for the better.
I created the Beetroot & dill chutney for North Coast Smokehouse to serve with their organic hot smoked salmon. Whilst this was my initial intention it goes brilliantly with so many different things. It has a distinct flavour but isn’t overpowering so accompanies salads, quiches and charcuterie really well.
My piccalilli was originally created for Paper Fig in Portstewart where they served it with their steak sandwich. It has gone on to become a popular condiment throughout the year; great at Christmas with cold cuts and just as great in the summertime with pork pies and barbecues.
In the coming weeks I’m going to be holding a tasting event from home for my lovely customers to come along and sample my jams and chutneys. I’ll keep you posted of the date as soon as I have it planned.