Recipes: Summer of flavour


(Serves 2)


1 courgette, spiralised

Handful of sprouts, grated or finely sliced

½ carrot, grated

Handful toasted pistachios

2 tbsp. Tracklements Fresh Chilli Jam


Mix all ingredients together for a gloriously good side slaw. Perfect for adding some colour to your plate. Try mixing in 250g of pre-cooked quinoa/grains for a nourishing, feel-good lunch. 



(Serves 4 as a starter)


2 tbsp. Tracklements Rich Redcurrant Jelly

1 tbsp. Balsamic Vinegar

125g goats’ cheese log, sliced into ½ inch rounds

Handful of rocket leaves

Handful of crisp lettuce

½ red onion, very finely sliced

1 small carrot, grated or julienned

8 cherry tomatoes, halved

Olive oil


Mix the Redcurrant Jelly and vinegar together in a small pan over a low heat, stirring until the jelly has dissolved, take off the heat and set aside.

Place the goats’ cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 mins or until the cheese has turned a golden brown.

Meanwhile, mix the rocket, lettuce, onion, carrot and tomatoes together and divide between the four plates. Drizzle with olive oil.

To serve, gently place the goats’ cheese on top of the salad and pour over the redcurrant, balsamic sauce. Serve with crusty bread.




(Serves 4 as a side dish)


1kg waxy potatoes (good varieties are Charlotte, Anya, Nicola), cut into bite-sized pieces.

1 small red onion, very finely chopped

1 tbsp. capers

2 tbsp. gherkins, roughly chopped

Handful of flat leaf parsley, chopped

Sprinkle of dried chilli flakes (optional)

Sea salt and cracked black pepper


For the dressing:

4 tbsp. crème fraiche or natural yoghurt

2 tbsp. Tracklements Mustardy French Mayonnaise

2 tsp Tracklements Smooth Dijon Mustard

1 tsp chopped chives


Place the potatoes in a saucepan of boiling water and cook uncovered for 15-20 mins or until tender.

Meanwhile, make the dressing by combining all the relevant ingredients and mixing well. Whilst the potatoes are still warm, add them to the dressing along with the onion, capers, gherkins, parsley, chilli, salt & pepper and mix well. Combining the ingredients when the potatoes are warm ensures the potatoes absorb the dressing as they cool.

Serve immediately at room temperature.


(Serves 4 as a starter or light lunch)


3 dsp Tracklements Fresh Chilli Jam

1 garlic clove, crushed

Juice of 2 limes

Cracked black pepper

48 raw prawns (approx. 368g), peeled

Handful of coriander, finely chopped

10 – 12 skewers

Lime halves to serve


Mix the Tracklements Fresh Chilli Jam, crushed garlic, lime juice and pepper in a bowl, add the prawns and stir well to coat thoroughly. Cover and leave for 20 mins. 

Thread 4-5 prawns onto each skewer and barbecue or cook under a very hot grill for 3-4 mins turning once and basting with the marinade.

Lay the skewer on a bed of mixed leaves and sprinkle over the chopped coriander. Serve immediately with a grilled/barbecued lime half.


(Serves 4 – 6)


1 x 375g pack ready rolled shortcrust pastry

3 eggs

170ml double cream

150g Cheddar Cheese – grated

Salt and pepper to taste

¾ jar Tracklements Caramelised Red Onion Relish


Line a lightly buttered 10-inch tart tin

with the pastry. Chill for 15 minutes.  

Preheat the oven to 190ºC/375ºF/gas mark 5. Heat a baking tray in the oven until hot, then pop the tart tin onto the baking tray and bake blind for 10 mins. Remove the baking beans and paper and cook for another 5 mins, then trim the edges off the pastry.

Beat the eggs and then add the double cream, stir in most of the cheese and season the mixture.

Spread the Tracklements Caramelised Red Onion Relish evenly over the base of the tart and pour the egg, cream and cheese mixture over the top. Sprinkle the top with the leftover cheese.

Bake in the middle of the oven for 20 mins or until set and a light golden brown on the top. Serve with a big green salad.


Tracklements products are available from Waitrose, Ocado and Whole Foods, as well as good fine food delis and farm shops nationwide and online at