Our Pickles and Chutneys

Our Preserves


Simple starter or dip using Chilli Jelly 

A very quick and easy dip which you can make in a couple of minutes.

Ingredients:- Pollocks Chilli Jelly, Avocado, Lemon juice
1. Scoop the flesh of an avocado out into a bowl
2. Add a couple of splashes of lemon juice and a teaspoon of chilli Jelly
3. Mix and serve with breadsticks or as part of a salad. OR pile back into the avocado shell and serve on a bed of lettuce

For a Quick Dip
A carton of cream cheese mixed with Pollocks Spicy Red Pepper Chutney to taste

Serving Suggestions

Why not try out some of our delicious recipes made with the finest home made quality pickles, preserves, chutneys and jams


Sandwiches using left over Meats 

This is a great way to use up the end of a roast chicken or roast pork.

Ingredients:- Pollocks Chilli Jelly, Leftover cold meats, Bread or Crusty Roll
1. Strip off the cold meat
2. Chop finely then place in a bowl
3. Add a teaspoon of chilli Jelly per handful of chopped meat (more if you like) and mix
4. Add enough mayonnaise or salad cream to bring the mix together, very similar to making tuna mayo.
5. Build your sandwich up, lovely with some salad added in there

Why not try this with Pollocks Mango Chutney

Party Cocktail Sausages with a Twist 

This makes a lovely buffet and finger food idea, or you can just leave them whole and have them with your roast

Ingredients:- Pollocks Chilli Jelly, Cocktail Sausages and some Streaky Bacon
1. Turn on the grill or use the oven.
2. Using a good sharp knife, cut along the length of each sausage, going about three quaters of the way in.
3. Spread about half of a level teaspoon of chilli Jelly around the inside of the sausage.
4. Stretch the bacon rashers a bit with the back of a knife and close the sausages, wrapping the bacon tightly around them
5. Grill for 10-15 minutes, turning regularly until well cooked

If you want to have a bit more fun with them then use Pollocks Hot Chilli Pickle in some sausages and play a bit of piggy roulette.

Sausage and Bean Hotpot 

Ingredients for the Hotpot:- 2 per person good quality high meat content Pork sausages, 1x 400g can tomatoes, 2x cans red kidney beans or borlotti, beans about 400g each, drained and rinsed, 2 tbsp Pollocks Tomato Chutney (or more whatever suits your taste) and 2 tsp paprika

Ingredients for the topping:- 750g approx potatoes, peeled and cut into cubes, 1 large parsnip, about 6oz chopped, 2 tbsp milk, 1 tbsp extra virgin olive oil, salt and pepper.
1. Grill the sausages for about 15 minutes until evenly browned
2. Cook the potatoes and parsnip in a saucepan of boiling water for 15 minutes or until tender.
3. At the same time put the tomatoes with their juices, the kidney or borlotti beans, chutney and paprika in a saucepan and heat gently until bubbling.
4. Remove the sausages from the grill (leave the grill on). Cut sausages into thick chunks diagonally. Add them to the tomato mixture. Pour into a flameproof dish
5. Drain potatoes and parsnip, and mash with the milk and olive oil. Season with salt and pepper to taste.
6 Spoon the mash evenly over the top of the sausage and bean mixture. Brown under grill for 5 minutes until crisp and golden