Organic Gherkins
£3.80
Fresh and crunchy
A tasty snack enjoyed straight from the fridge or in a corned beef sandwich. 360g
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These organic gherkins are preserved in sweet vinegar and flavoured with dill and mustard seed. Fresh and crunchy, they can be served sliced or whole with all kinds of dishes. Add them to burgers, cheese boards, toasties and potato salad.
For an easy homemade burger sauce, first finely chop some gherkins. Mix with mayonnaise, ketchup, American mustard and a splash of the pickle brine. The result is a sweet, spicy sauce that’s perfect for barbecues and burger nights.
Additional information
| Weight | .350 kg |
|---|---|
| Ingredients | Gherkins*, Vinegar*, Water, Agave Syrup*, Water, Sea Salt, Yellow Mustard Seeds*, Dill*, Onions* & Red Pepper* |
| Nutritional Information | Nutritional Information per 100g |
| Information | Keep away from direct light & strong odours. Refrigerate after opening & consume within 30 days. |
Bold Bean Co.’s veg soup with crispy curried chickpeas
FOR THE SOUP
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4 tbsp coconut oil, ghee or olive oil
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1 large onion, roughly chopped
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800g mix of root veg like carrots, parsnips with sweet potatoes
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2 fat garlic cloves, roughly chopped
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Thumb of fresh ginger, finely grated or chopped
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1 tbsp curry powder
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1.5 litres veg stock or broth
FOR THE CHICKPEAS
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1 x 700g Organic Chickpeas, drained, rinsed and patted dry
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3 tbsp coconut or olive oil
- 1 tbsp curry powder
TO SERVE
- Yoghurt or coconut yoghurt
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Fresh coriander or chopped chives
- optional red chilli flakes
Preheat the oven to 220°C and chop the parsnips and sweet potatoes/carrots into 4cm chunks ( I don’t peel the veg). Toss with 2 tbsp oil, 1tbsp curry powder and a pinch of salt. Spread them out as much as possible on a large tray and roast for 30 minutes until tender and caramelised.
Meanwhile, in a large pan, fry the onion, garlic, ginger and a pinch of salt very gently in the remaining 2 tbsp oil, stirring from time to time, until soft and golden, approx 15 minutes.
Add the roasted vegetables and stock to the onion mixture. Turn the heat up to bring to a simmer. Cook for about 10 minutes to allow the flavours to come together.
Meanwhile, make the crispy chickpeas. Heat 3 tbsp oil in a large frying pan and once shimmering, add the chickpeas and a good pinch of salt, being careful to stand back in case of spitting.
Fry for 6 minutes, stirring every so often, until crisp and golden. Add the curry powder and fry for another 2 minutes, stirring well to coat.
After the soup has had it’s 10 minutes of simmering, use a stick blender or food processor to blitz the soup, in batches, until smooth. Taste for seasoning before ladling into deep bowls and topping with the crispy chickpeas, yoghurt, fresh herbs and chilli flakes, if you like.
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