Ham hock and pickled cucumber quiche
Serves 6-8
Prep time: 30mins
Cooking time: 30 minutes
Mrs Elswood's pickled cucumbers and English mustard add a delicious twist to a classic quiche recipe.
250g ready rolled shortcrust pastry
1 tbsp English mustard
100g cooked shredded ham hock
2 Mrs Elswood Hot Dill Cucumbers, sliced
100g extra mature cheddar, finely grated
200ml double cream
150ml whole milk
4 medium eggs, beaten
1 tbsp fresh chives, finely chopped
Salt and pepper to season
1. Preheat the oven to 200C / 180C Fan. Unroll the shortcrust party and use to line a 23cm loose bottomed flan tin and chill for 15 minutes. Prick the base with a fork and line with baking paper, fill with baking beans. Place on a baking tray and bake for 20 minutes, remove the parchment and beans and return to the oven for 5 minutes until the base is cooked. Allow to cool slightly.
2. Reduce the oven temperature to 180C / 160C Fan.
3. Brush the base of the pastry case with the English mustard, scatter over the cheddar, ham hock, and the hot dill cucumbers.
4. Beat together the double cream, milk, eggs, chives and season well. Pour the mixture over the cheese and ham mix and return to the oven and bake for 30-35 minutes until just set. Remove from the oven and allow to cool in the tin before removing. Cut into wedges and serve.
Top Tip: For a great vegetarian alternative, try replacing the ham hock with some lightly fried onion and/or olives.
Potted salmon with pickles
Serves 6
Prep time: 20 mins
Chilling time: 1hr
500g salmon fillet
2 Mrs Elswood Cucumber Spears With Dill, finely chopped
250g British unsalted butter
1 small shallot, finely chopped
1 tbsp fresh dill, finely chopped
Zest 1 lemon
2 tbsp capers, roughly chopped
1/2 tsp fresh ground black pepper
1 tsp pink peppercorns, lightly crushed
Salt and pepper to season
Crusty bread or warm toast to serve
1. Place the salmon in a tight fitting sauce pan, cover with water and place on a high heat. Bring to the boil and reduce heat, simmer for 9 minutes until the salmon is just cooked through and can be flaked easily. Carefully remove from the water and allow to cool.
2. Gently melt the butter in a small pan, remove from the heat and allow to settle for a minute so the white solids settle to the bottom of the pan. Carefully pour the butter into a warmed jug, stopping before you get to the milky residue, discard this.
3. Flake the cooled salmon into a bowl, add the cucumber spears, shallot, dill, lemon zest, capers and freshly ground black pepper. Pour over 3/4 of the melted butter and season well. Stir together until well combined.
4. Divide the mixture between small storage jars, gently push down with the back of a spoon and pour over the reserved butter. Top each one with a generous pinch of pink peppercorns. Chill for at least one hour before serving with crusty bread or warm toast.
Top Tip: For a speedy alternative, try replacing the fresh salmon with tinned.
Perfect pickles 'n' potato salad
Serves 6 as a side
Prep time: 25 mins
1kg Charlotte potatoes, halved
4 tbsp mayonnaise
2 tbsp sour cream
2 tsp white wine vinegar
1/2 tsp freshly ground black pepper
2 tbsp fresh parsley, finely chopped
1 tsp Dijon mustard
4 spring onions, finely sliced
4 Mrs Elswood Sweet Sour Pickled Cucumbers, sliced
6 radishes, finely sliced
3 hard-boiled eggs, halved
Salt and pepper to season
1. Place the potatoes in a large pan of boiling water and cook for 15-20 minutes until tender, drain and allow to cool.
2. To make the dressing, whisk together the mayonnaise, sour cream, white wine vinegar, black pepper, parsley and Dijon mustard in a small bowl. Season well and set aside.
3. Place the cooled potatoes in a large bowl with the spring onions, sliced pickled cucumbers and radish. Stir through the dressing until well combined. Transfer to a serving dish, top with the hard-boiled egg halves and serve.
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