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. 

Avocado & Hot Smoked Salmon Sourdough

Avocado & Hot Smoked Salmon Sourdough

Hot Smoked Salmon & Avocado on Toasted Sourdough

Breakfast food is underrated. It's the best meal of the day which can be eaten any time, day or night, but none is more popular in recent years than a weekend brunch. In 1895, English writer Guy Beringer published his essay “Brunch; a Plea,” presumably after heavy Saturday night libations, so don't think it's a new invention of the hipster kind. Also, I'd like to make a case for avocado on toast. By itself it's nothing to get excited about during a sunday morning lie-in, but the nutty smell of the sourdough toast, the gloriously chunky and well-seasoned avocado smeared on top, without a doubt chilli heat, plus meat or fish or eggs or roasted veg...the possibilities are deliciously endless.  

Here is my version which will take you approximately three minutes to make, either as a well deserved treat for yourself or it can earn you extra brownie points with someone special. 

Beringer wrote. “It makes you satisfied with yourself and your fellow beings” and I think he has a point. Enjoy!




Ingredients (per person)

2 slices Sourdough Bread

1 ripe avocado

75g hot smoked salmon

2 tbsp Haynes Gourmet Hot Relish or Green Relish 

A squeeze of lime juice

1 tbsp fresh coriander (optional)



  1. Toast the sourdough bread.
  2. Mash the ripe avocado in a bowl and squeeze some lime juice over to keep it from oxidising. Add salt to taste and mix.
  3. Spread the avocado over the toast. 
  4. Arrange the salmon across the avocado.
  5. Spoon over your favourite candied jalapeño relish. If you can't decide, use both!
  6. Garnish with chopped coriander (optional) and a grind of black pepper.

Lamb Kofta Recipe with Candied Jalapeño Mint Jelly

Lamb Kofta Recipe with Candied Jalapeño Mint Jelly

Lamb Kofta Recipe with Candied Jalapeno Mint Jelly

We are so thrilled to introduce our new Candied Jalapeño Mint Jelly, that we have dived straight into spring with a lamb recipe we know you’ll love. Kofta (also known as kofte, keftedes, kafta) is a hugely popular dish from the middle east. It can contain a variety of ingredients, but is predominantly made from ground meat, mixed with herbs and spices and cooked over fire. They can be found in countries from Europe to Central Asia, and cooked in a variety of ways, but I am cooking these lamb kofta on skewers in a griddle pan.

Despite the number of ingredients listed, it’s a very simple recipe, which really just needs some preparation. The cooking time is only 5-6 minutes. I’m sure, like me, your spice cupboard already has most of the ingredients already, but if not, simply leave out what you don’t have. If you prefer parsley instead of coriander, go ahead and change it. Recipes are only a guideline, so make it your own. It’s going to be tasty either way!

The Candied Jalapeño Mint Jelly brings a touch of sweetness and mild heat to this dish, and we are sure you're going to love this new addition to our collection. These lamb kofta are worth a little effort, and we would love to see your versions. Don’t forget to tag us in your Instagram posts and stories, and let us know what you think! 


IG : @Cilly_Gram




For the Kofta:

1 tbsp olive oil

1 small onion, finely diced

2 cloves garlic, finely minced

500g lamb mince

1 small bunch fresh coriander, finely chopped

2 tbsp fresh mint leaves, finely chopped

1 tbsp oregano 

1 tsp ground cinnamon 

1 tsp smoked paprika 

1 tsp ground coriander

1 tsp ground cumin

2 tsp salt

1 tsp black pepper

Serve with:

Pitta bread

Candied Jalapeno Mint Jelly

1/4 cabbage, finely shredded 

2 tomatoes, cut in chunks

1/3 cucumber, cut in chunks

1/3 red onion, finely sliced

Greek yoghurt

Pinch of sumac (we recommend Ozi Lala's Sumac ) or dried chilli flakes


  1. In a frying pan, heat the olive oil on a medium/low heat and sweat the onion and garlic for 5 minutes until translucent.
  2. Remove from heat, place into a large bowl and leave aside to cool.
  3. Once cool, add the spices, mint and coriander and mix. 
  4. Add the lamb and using your hand, mix and work the meat until it forms a ball. 
  5. Check the seasoning by frying a teaspoon of your mince. If it’s good, refrigerate for one hour. If not, add more seasoning to your liking. 
  6. After one hour, remove meat from refrigerator and assemble your kofta. 
  7. You can use wooden or metal skewers (be sure to soak wooden ones first, so they don’t burn), wet your hand and take a 1/4 of the meat mixture and mould around the skewer. Try to mould uniformly so it cooks evenly (my kofta are 4cm in diameter, 20cm long)
  8. Put them back in the refrigerator for 30 minutes.
  9. Heat a griddle pan on a medium/hot heat, and brush the kofta with olive oil, and place all four on the pan. They should sizzle. Gently turn them every 30 seconds, for around 5-6 minutes, until cooked.
  10. Remove the kotfa, and let them rest.
  11. Add the pitta bread to the pan to soak up the juices (or use a dry pan if you prefer), then assemble the salad, yoghurt, Candied Jalapeno Mint Jelly and garnish with coriander, mint and sumac.