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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.

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.

Jalapeno Tartare Sauce

Jalapeno Tartare Sauce

Jalapeno Tartare Sauce

Fish and Mushy Pea Burger with Jalapeno Tartare Sauce

There are many burgers out there but you don’t see too many fish based buns swimming around. As part of UK BBQ week, which involved 9 different days of cooking challenges, Friday was dedicated to Fish. 

There are many ways to do fish on a BBQ but fancied something different and decided to cook up some deep fried fish. Now all fish needs a sauce and none goes better than Tartare sauce but this simple twist on a classic adds a delightful sweetness and a cheeky little heat

It will work with any most fish, so next time you’re looking for some #FishFriday inspiration look no further. Let us know if you try them and tag us @HaynesGourmet on Instagram and Twitter. 




  • 100g Mayonnaise
  • 2 tsp chopped Haynes Green Candied Jalapenos
  • 1 tbsp capers
  • 1/2 tsp English Mustard
  • 1 tbsp cider vinegar
  • 1tbsp chopped flat-leaf parsley


1. Take a small bowl and combine all ingredients.

2. Perfect served over a fish burger.

Cheese & Jalapeno Waffles

Cheese & Jalapeno Waffles

Cheese and Jalapeno Waffles

Fried chicken and waffles are no doubt synonymous with the American South, but may have had their origins elsewhere. There are some who theorise the Dutch immigrants brought over waffle makers in the 1600’s and that the popularity spread nationwide from Pennsylvania.

However, the first time the dish was on a menu was in 1938 at Wells’ Supper Club in Harlem, which has since closed, but the dish is still highly regarded, and a brunch favourite in many restaurants, and it’s not difficult to realise why. The slightly sweet waffle, and the crunchy salty chicken with the slightly sweet bitterness of maple syrup is an absolute family favourite and I hope this waffle recipe may encourage you to try it for the first time if you haven’t before. 

These spicy waffles also go really well with bacon and egg, so make your own waffle dishes and tag us on Twitter or Instagram. We love to see your creations!





1. Heat the waffle maker according to instructions.

2. Mix the flour and bicarbonate with salt and pepper.  

3. Stir in the grated cheese then make a well in the middle. 

4. Crack the eggs into the well, along with the melted butter and mix well with a balloon whisk, slowly adding the milk until you get a smooth, thick batter. 

5. Spoon the mixture into your waffle maker and add your preferred amount of candied jalapeños rings before closing the lid. 

6. They will cook in around 5 minutes, and if you’re making a batch, keep your waffles warm in the oven until serving. 

7. Plate up your waffle, top with your fried chicken, some softened butter and a drizzle of maple syrup, or for added piquancy, a spoonful of Hot Relish! 


Big-Mac Hack

Big-Mac Hack

Burger Sauce Recipe

If there’s one thing that I’ve been craving, it’s a really good burger. Most of my favourite takeaway options use a burger sauce that any store bought brand can’t really match up to, so I have made my own version using Haynes Gourmet Hot Relish. There are so many condiments to choose from, but a burger sauce is the one that gives you that instant takeaway flavour. It’s great in the actual burger but also there will be enough to dip your chips into. 

So next time you are having a barbecue or Friday night craving, whip up a simple but delicious sauce to add to your homemade burger. I could go hotter and obviously feel free to adjust according to your own palate. However, if you want to kick it up a notch, add some of your favourite jalapeños too. 

Tag us in your burger pictures on Twitter or Instagram as we love seeing your amazing creations!




  • 4 Beef Patties (85g/3oz each)
  • 2 Burger Buns
  • 4 American Cheese Slices
  • 1/2 White Onion Chopped

Ingredients (burger Sauce)

  • 80g Mayonnaise
  • 1 tbsp Ketchup
  • 1 tsp Haynes Gourmet Hot Relish
  • 5 round slices of finely chopped gherkin
  • 2 tbsp finely chopped sweet whote onion
  • Pinch of paprika
  • Pinch of salt

Method (Sauce)

1. Add the finely chopped onion and gherkins to a bowl.

2. Add the rest of the burger sauce ingredients, mix well and refrigerate until ready to use. 

Method (Burger)

1. Slice the burger buns and place them in a dry pan on a low heat for a few minutes until they are golden inside. Remove and place to one side. 

2. In the pan, add a tablespoon of oil and cook the chopped white onion on a medium heat. Keep stirring. As they begin to colour and darken add a small drop of water to deglaze the pan. Turn the heat down to medium/low. Let the water evaporate and do this again. The onion should soften and take on a darker colour. Remove and put to one side.

3. Place the beef patties in a dry pan on a medium heat and season with salt. Cook as instructed on the packaging.

4. Just before they are ready, add a slice on cheese on both patties and top them with the cooked onion. If you have a lid, add a small drop of water to create some steam and put the lid on for a minute or so. The cheese will melt across the beef.

5. Remove the burger sauce from the fridge and assemble the burger. Serve immediately.

Chicken Wings & Dipping Sauce

Chicken Wings & Dipping Sauce

Chicken Wings-Glaze and Dipping Sauce

The internet is awash with the most amazing chicken wing recipes, using various cooking methods, marinades, and seasoned flours and most of them are far better than mine, but what you might need is a simple but delicious idea for a Candied Jalapeño BBQ glaze and a Ranch-style Jalapeño dipping sauce.

These are so quick and easy to make, and if you are missing an ingredient or two, just add them to your next shopping list. Perfect for #WingWednesday or any other day. Let us know if you try them and tag us at @HaynesGourmet on Instagram or Twitter.



Candied BBQ Glaze for Chicken Wings



1. Melt butter in a small saucepan on a low heat.

2. Add BBQ sauce and water and stir until just warm. If you like a thicker glaze, add less water.

3. Put the wings into a bowl and toss them until covered. Sprinkle on the sesame seeds and serve immediately.

Ranch-style Candied Jalapeño Dipping Sauce


  • 3 tbsp Mayonnaise
  • 3 tbsp Half Fat Creme Fraiche
  • 1 tbsp Haynes Gourmet Candied Jalapeno Relish
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper to season
  • Small squeeze of lemon juice (optional)


1. Mix all ingredients together and let it sit in the fridge for at least 20 minutes.

2. If you use lemon juice, stir it in just before serving. 

3. It’s that easy!