Summer Pickles
RADISH | RED ONION | MUSTARD SEED | BAY
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British red radishes and red onions pickled in naturally fermented white wine vinegar with mustard seeds and bay leaf. Aromatic and vibrant, they add brightness and crunch to salads, sandwiches, barbecued meats, fish and mezze. Great with brunch dishes such as smashed peas with feta on toasted sourdough or black bean tacos with avocado.
Our radishes and red onions are selected by East London greengrocer Bora & Son.
257g
Ingredients
Yorkshire Rhubarb (34%), Gala apples (34%), raw cane sugar*, lemon juice*, Madagascan vanilla bean, green cardamom*
*organic ingredient
Made in a kitchen that also handles nuts, sesame and other allergens.
Ingredients
| Nutrition | Per 100g |
|---|---|
| Energy | 43kJ / 182kcal |
| Fat | 0.4g |
| of which saturates | 0.1g |
| Carbohydrate | 9g |
| of which sugars | 8g |
| Protein | 0.8g |
| Salt | 1.5g |
Storage
Store in a cool, dark place. Once open, refrigerate and use within 4 weeks.
Chef-made in Forest Gate, East London
Only real ingredients
Free delivery + a tree planted with orders £40+
Cured sea trout with summer pickles, rye crumb + lemon creme fraîche
Mix one tablespoon of Wild Garlic Sea Salt with one tablespoon of sugar. Rub all over two skinless sea trout fillets, wrap and chill for 24 hours.
Lightly rinse, pat dry and slice thinly. Make the rye crumb by blitzing rye bread into coarse crumbs, then toast in a pan with a little olive oil until golden. Serve with lemon crème fraîche, rye crumb, sorrel and Summer Pickles.
