Launching in April, are five new fantastically flavoursome arrivals to the Northumbrian Pantry range, adding to our ‘core four’ available all year round. As we move through the seasons, our range will vary, dependent on the time of year and availability of fresh ingredients, with more recipes coming once the summer fruits arrive and when the festive favourites return in September.
Having launched in September 2019, we had an exceptional festive build-up with our limited edition Crab Apple Jelly, selling out in only two weeks, and our top-selling Christmas Chutney and Chilli Relish helping us to get off to a very exciting start.
As we expand our retail presence throughout the ancient kingdom of Northumbria (north of the River Humber right up to Edinburgh), we also look to bring some new offerings from the pantry, all of which are handmade in small batches for greater flavour, and recipes with a real personality and character about them.
Our new arrivals for Spring include –
In the North Tyne Valley, our orchards are overflowing with plums and apples, inspiring us to make this county signature with them as the main ingredient. Sultanas, cloves, allspice and ginger fill this fruity chutney with robust flavours, which is extremely versatile, and a firm favourite to accompany any cheese selection as it pairs with so many variations.
Spiced Beetroot and Apple Chutney
This chutney has real character. We spent many weeks perfecting the recipe and blend of ingredients. It really is a taste sensation with the beetroot as the base and the sweetness of apple and spices providing a journey of flavours. It’s really quite multidimensional, and words can’t do it justice, it just has to be tried. This is wonderful in summer salads and perfect for lovers of goats cheese.
A wonderfully fresh, sweet, and incredibly moreish, red onion relish which is becoming a must-have at our garden BBQs during this lovely spell of weather. We have kept the ingredients really simple with only the smallest amount of chilli giving the relish a subtle lift. We tried so many different relish recipe combinations until we settled on this one, we think it’s just delightful. Once tried in a homemade beef burger with cheese, you will never go back to anything available in a supermarket.
An Aunt of mine made a special request for this chutney, it is one of her favourites, so as soon as the first stalk in the garden appeared in January, we had to get creative very quickly. The critical decision was how to add the ginger, and we settled on using finely chopped stem ginger. It allows for the smoothness of the rhubarb, then as you bite into the ginger a burst of flavour fills your mouth. It’s quite spectacular, and we have even tried it as a marinade for duck breasts.
Hannah Glasse, the famous author of the 18th Century book ‘the Art of Cookery Made Plain and Easy’, is a direct ancestor of mine. I was keen on creating a recipe inspired by her, so excited to find that in her book she has a pickle recipe for what she calls Paco Lilla, a type of Indian Relish perhaps similar to piccalilli. It’s a real taste explosion and super crunchy with such a beautiful colour from the turmeric. Did anyone say ‘good with pork pies’? It’s exceptional as an accompanist.
We’d love to hear from you
We have been receiving some wonderful feedback from our pantry followers since our launch, and we are so proud to hear it is the fullness, freshness and bursting flavours that people love so much. We would be extremely grateful for any feedback on any of our social media channels or in the ‘Pantry‘ section of the website.