A luxuriously rich chutney made by simmering dark plums in balsamic vinegar and adding a touch of spice. An excellent accompaniment for good strong cheeses and pâté, this chutney is also a superb ingredient with duck.
A crunchy beetroot relish with the warmth of grated horseradish. This hearty accompaniment to cold meats and cheese is also served with fish and smoked sausages in Germany, and a popular flavour in Eastern European homes during Passover.
Spread this much loved relish over thinly cut steaks, roll, and then roast. Spoon into tarts or open filo cases generously filled with goat's cheese and bake, or spoon into a gravy or casserole to add flavour and texture.
A chunky tomato chutney with our subtle blend of spices and a healthy kick of chilli at the end. Absolutely essential for a doorstep sandwich with your favourite strong cheddar, fantastic with cold pies and pâté, and adds oomph to burgers, sausages or the BBQ.
Using premium Pedigree ale and British onions this chutney has been made by artisan cooks in the British countryside. It is a delicious accompaniment to hot and cold meats, burgers and cheeses. Also generously partner with goat's cheese in tarts and filo wraps.
A crunchy and spicy blend of red onions and white wine vinegar, with the added heat of green jalapeños and red chillies. This relish is great for livening up sandwiches and panini or glazing sausages, perfect for dipping tortillas and nachos, and essential at a barbecue.
The Atkins and Potts team of artisan cooks make this chutney in their Hampshire kitchens. It is delicious served with cold meat cheese and oatcakes. Also a good accompaniment for pan-fried duck breast roast chicken and game. And generously dollop on top of an open blue cheese and rocket sandwich.
This savoury yet fruity relish complements cold meats, pâté and cheeses, and is a perfectly partner for game, duck or haggis. Or try generously spooned onto roast vegetables or feta tarts.
The traditional British accompaniment to cold meats and cheeses, with a bit more wallop! We've simmered the vegetables in vinegar and Dijon mustard with a pinch of crushed chillies. The perfect partner for a ploughman's, it's also great with cheese omelettes, pasties, quiches or Welsh Rarebit.
A luxuriously rich chutney to partner good strong cheeses and pâté. Also spoon into tarts or open filo cases generously filled with goat's cheese and bake.