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Cheese and Jalapeño Relish Toastie

Cheese and Jalapeño Relish Toastie

Cheese and Jalapeño Relish Toastie

We all know this dish, one way or another. If you’re in the U.S., it’s a grilled cheese. If you’re in France, it’s a Croque Monsieur. And if you’re in the U.K. it’s a toastie. None of us need a recipe, or do we? I rather think not, but does anyone really appreciate the art to a truly delicious toastie or are we using whatever we have to hand?

First off, what kind of bread are you using? If it’s not something that’s going to give you the texture you need, think again. To balance out the gooey melted cheese, my number one choice is sourdough. The texture already has a wonderful chewy and crunchy bite, but when that slice hits the pan, you know it’s going to come out with the perfect crunch.

Secondly, the cheese combinations are endless. You don’t have to stick to one type, unless you want to. But why not have a selection? Use up the odds and ends sitting in the fridge that have been waiting for this precise moment! Give thought to the melting point of the cheese. You should really try a few out…as an experiment! (I won’t tell…)

Lastly, what is accompanying your cheese filling? Again, this where a condiment, sauce, vegetable or meat has free reign. No one is going to judge you, just don’t overfill it. We need the heat to zip through the ingredients, and importantly melt the cheese, especially if you ditched your George Forman (did anyone use theirs for anything BUT toasties?).

Let us know what’s in your toastie, and tag us on Facebook (Meta), Twitter or Instagram!




2 Slices of Sourdough Bread

Several slices of Mature Cheddar and Red Leicester

1 Slice Emmental

1 heaped tsp Haynes Gourmet Candied Jalepeño Relish

1 tbsp Mayonnaise


1. Place a frying pan on a medium heat.

2. Assemble the sandwich: On one slice, add half the cheese. Spoon on the relish and spread evenly, so that every bite is perfect. Add the remainder of the cheese and place the other slice of bread on top.

3. Press the whole sandwich down with your hand or spatula.

4. Spread a thin and even layer of mayonnaise across the top of the bread and place the sandwich (mayo side down) into the pan. You should hear a sizzle (if not, turn up the heat a fraction).

5. If you have a weight, place that ontop of the sandwich, otherwise press down with a wide spatula. Move the sandwich around the pan occasionally.

6. After 2-3 minutes, check the underside of the sandwich. It should be a golden brown colour. Spread mayonnaise on the top of the bread, and turn carefully. It should sizzle again.

7. Remove when both sides are golden brown and cut in half and serve immediately.

Spicy Pumpkin Soup Recipe

Spicy Pumpkin Soup Recipe

Spicy Pumpkin Soup Recipe

It’s Pumpkin Spice, but not as you know it!

The leaves are glowing yellow and orange, which means that we are well and truly into soup season. What could be better than a warming bowl of spicy, thick and velvety soup, full of roasted vegetables, in this case a seasonal pumpkin, mixed in with your favourite chillies and store cupboard spices. 

This hearty dish could make a great dinner party starter, a mid-week family supper or even an easy lunch for the week. If you’ve only had the famous coffee drink, or pumpkin pie, you may just think its too sweet, but there are many varieties. The one we imagine (think of the emoji) has a more savoury flavour, which works perfectly with your store cupboard spices.  

As with all these recipes, it’s very simple, so let us know if you have a go and tag us on Instagram, Facebook or Twitter!


Ingredients (for soup)

2kg pumpkin (this will yield approximately 1kg of edible pumpkin)

2 tbsp olive oil

2 large onions, finely diced

4 cloves of garlic, minced

2 tbsp Haynes Gourmet Candied Jalapeño Red Rings

1 tsp cumin

2 tsp ground coriander

2 tsp mild curry powder

1litre vegetable stock (water & 2 Stockpots)

8 tbsp Double Cream

Ingredients (for croutons)

4 slices of sourdough, diced 2cm pieces

2 tbsp olive oil


1. Set oven to 200C, and cut open the pumpkin, remove the seeds, and cut into 8 pieces.

2. Use 1 tbsp of olive oil and coat each piece, and place on a baking tray in the oven for 40 minutes until soft. Remove the skin and set to one side.

3. In a large saucepan, add olive oil and onions. Cook down until translucent. Then add the garlic, cumin, coriander, and curry powder and a small drop of water. Cook out the spices for 2-3 minutes.

4. Add the pumpkin, stock and Candied Jalapeños. Simmer for 5 minutes.

5. Either use a stick blender or a liquidiser (Nutribullet) to combine all the ingredients and place the soup back into the saucepan.

6. Heat a little olive oil in a frying pan, add the croutons, cook until toasty and golden. Season.

7. Add the double cream to the soup until it’s all combined and warmed through, and check for seasoning. 

8. Serve immediately, with croutons and a drizzle of olive oil and cream. 

TOP TIP: Extra topping!

Don’t throw away your pumpkin seeds. Wash them with warm water, to remove as much of the pumpkin as possible then pat dry. Add a small amount of olive oil and salt, and toast them in the oven until crunchy. Use as garnish or a secret tasty snack (chef’s perks!)

Bacon, Balsamic Onion & Strawberry Jam Burger Recipe

Bacon, Balsamic Onion & Strawberry Jam Burger Recipe

Bacon, Balsamic Onion & Strawberry Jam Burger Recipe


At Haynes Gourmet, we are no stranger to burgers, but I wanted to bring you something a little different.

I know what you’re thinking. Strawberry jam on a burger?! It’s probably not the first combination you think of, but this recipe may well change your mind. Bold statements aside, the jalapeño warmth and the acidity from the balsamic vinegar, pairs brilliantly with the strawberry, as does the pork sausage meat. The smoky bacon edges the sweetness back, and gherkins cut through for a sweet and sharp finish. So if you or your family love burgers, this recipe is a real winner* (*technically it has won nothing yet, except my heart).

Let us know how you are using your Jalapeno and Strawberry jam and tag us on Instagram. We love to see all your photos! 





(for 2 burgers)

4 good quality pork sausages (2 per patty)

1 large onion, thinly sliced

1/2 tbsp of balsamic vinegar

1/2 tbsp rapeseed oil

1 tsp butter

6 rashers smoked streaky bacon

2 heaped tsp Haynes Gourmet Candied Jalapeño Strawberry Jam

4 slices American cheese

10 gherkin slices


2 burger buns


1. Skin the sausages and form two into a patty shape. Wet your fingers to smooth the outside and put in the fridge to firm up for 20 minutes.

2. In a cold pan, add the six rashers of bacon. Heat slowly and cook the bacon until the fat has rendered and is crispy. Remove the bacon.

3. Into the bacon pan, add the butter and sliced onion and cook for around 20 minutes. Add the balsamic vinegar towards the end. Stir and season to taste.

4. Add rapeseed oil to a clean pan and fry the sausage patties evenly until completely cooked through.

5. Turn the heat down, and place two slices of cheese on each patty. Carefully add a small amount of water to the pan, close with a lid and steam until the cheese has melted.

6. Lightly toast the buns and assemble the burger and serve.

7. Bun – mayo – gherkins – patty – cheese – JAM – Onions – bacon – mayo – bun.

Stuffed French Toast Recipe

Stuffed French Toast Recipe

Stuffed Brioche French Toast recipe

To say this recipe is life-changing, would probably be an exaggeration. But if you want to smile and make others happy, you should definitely make this Stuffed French Toast made with brioche. Not only is it utterly delicious, but it’s so light and fluffy, you won’t even feel the calories!! There’s no need to make a compote, as the macerated strawberries and new Haynes Gourmet Candied Jalapeno Jam are all the ingredients you need. You could even skip the fresh strawberries. However, as they take literally a moment of your time, you will experience an extra level of joy (probably), if you make them! The combination really makes this dish sing. Let us know if you try this recipe. We love seeing your posts, so don’t forget to tag us at @Haynesgourmet and we will repost some of our favourites!



Stuffed Brioche French Toast with Macerated Strawberries

Serves 4 (or 2 very hungry people) 


250g strawberries

1 tbsp caster sugar

8 thick slices of brioche loaf

120g full fat cream cheese

4 tbsp Haynes Gourmet Candied Jalapeno Strawberry Jam

3 large eggs

60ml Whole Milk

a knob of butter

Icing sugar

fresh mint, optional


  1. To macerate the strawberries, hull and cut them in half (or quarters if they are large). Sprinkle the caster sugar over, mix and leave to one side for at least 30 minutes, longer if possible.
  2. Whisk the eggs with the milk and pour into a flat dish (not too big, just large enough to fit the brioche slice).
  3. Spread the cream cheese onto one side of the brioche. Spoon on the strawberry jam and sandwich it with another slice of brioche.
  4. Put a frying pan on a low-medium heat and add a knob of butter.
  5. Lower one side of the sandwich into the egg and milk mixture, and using a spatula, turn it over to cover the other side. 
  6. Using the spatula, carefully place the sandwich into the frying pan and cook for approximately 2 minutes on each side. It will be a golden brown colour when its ready to flip.
  7. Continue to build the sandwiches and cook until you are all done.
  8. Cut the french toast in half, place on a plate, add the macerated strawberries and finally a little extra jam.
  9. Garnish with a sprinkling of icing sugar and fresh mint.
Spicy Pork Noodles

Spicy Pork Noodles

Spicy Pork Noodle Recipe

We have been cooking so much at home lately that we wanted to do a recipe for a quick mid-week dish that uses all those pantry goods you already have. We know you love your spice, so Spicy Pork Noodles are just the job when you want to spend more time outside, and less time in the kitchen. Eat them hot for dinner, and make some extra for lunch the following day. They eat just as well cold! I’m sure you improvise all the time, so let us know what you use your Hot Relish for and tag us in your Instagram posts!

Noodles incoming….




Serves 2

300g pork mince

160g mangetout

2 nests of medium egg noodles

2 tbsp toasted sesame oil

2 cloves of garlic, minced

3 tbsp Haynes Gourmet Hot Relish

2 tbsp rice vinegar

1 tbsp light soy sauce

2 tsp ginger paste or finely minced ginger

2 tsp peanut butter

1 spring onion, chopped

a sprinkling of toasted sesame seeds


  1. In a hot pot of water, cook the egg noodles.
  2. At the same time, a tablespoon of sesame oil to a medium pan and cook out the minced garlic and ginger.   
  3. Add the mince and soy sauce and cook until golden in colour.
  4. Add the mangetout and cook for 2 minutes.
  5. In a small bowl, mix the peanut butter, hot relish, other tablespoon sesame oil, rice vinegar and a splash of water into a paste.
  6. Into the pan, add the cooked noodles and the paste, and cook for a further minute until all combined.
  7. Serve immediately and garnish with spring onion and toasted sesame seeds.
Creamy Jalapeño & Avocado Salsa Recipe

Creamy Jalapeño & Avocado Salsa Recipe

Creamy Jalapeño & Avocado Salsa Recipe


Ensenada, a port city on the Baja California peninsula in Mexico, is known as the birthplace of the fish taco. Over 70% of the world’s fish catch comes from the Pacific ocean, and these rich waters have been providing the perfect ingredient for the Baja fish taco for many years. The perfectly battered and seasoned flaky fish goujon nestled into a warm fresh corn tortilla, with cabbage for crunch and salsa for heat and moisture, is now served the world over and for good reason. It’s possibly one of the most perfect bites of food. Some of my favourites are from Ricky’s Fish Tacos in Los Angeles, which opened in 2009 and are still one of the staples on the taco truck scene. If you’re there, go check them out!

I wanted to share with you a really quick jalapeño and avocado salsa, which goes so brilliantly with the fish, but also brings a little heat & flavour that we know so well from Haynes. Don’t feel you have to limit this salsa to tacos only, it works so well as a dip, or served with any of your favourite meats and vegetables, and it’s not hugely expensive as you only need one avocado to yield a decent amount of salsa.

I hope you enjoy this one. All you need is a blender (I use a Nutribullet), the ingredients and 30 seconds!

Buen Apetito!





1 ripe avocado

1 bunch of coriander

3 tbsp Half fat creme fraiche

2 tbsp good mayonnaise 

1.5 tbsp Haynes Gourmet Candied Jalapeño Green Rings

1 lime, juiced

Pinch of Salt 


  1. Add to a blender the avocado, coriander, creme fraiche, mayonnaise, lime juice and the Green Rings and blend well.
  2. Add a good pinch of salt and mix through.

This will last for 2-3 days in an airtight container in the fridge.