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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.
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.

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.

Migas Tacos

Migas Tacos

One of the best things about visiting Austin is being able to order migas tacos, day or night. Migas is the Spanish word for ‘crumbs’ and in Texas, the crumbs are tortilla chips or corn chips, mixed into the scrambled egg plus onion, bell pepper and cheese. This makes migas the perfect comfort food for this time of year.

Spicy Migas Tacos with Hot Relish(serves 2-3 people)

6 eggs
1/2 onion
1 green bell pepper
1 avocado
2 tbsp rapeseed oil
1 tbsp butter
6 cherry tomatoes
60g grated cheddar cheese
A handful of broken plain tortilla chips
Haynes Gourmet Candied Jalapeño Hot Relish
Small packet of pancetta (optional)
4-6 corn tortillas (flour if preferred)
Coriander for garnish

1. Finely chop the onion, pepper & tomatoes.
2. Heat the oil in a medium pan and soften the onion and pepper. Season and put to one side. 
3. If you have pancetta, cook in small pan on a medium heat, until the fat is rendered. Put to one side. 
4. Crack the eggs into a bowl and beat with a fork. 
5. Melt the butter in a medium pan, and scrambled the eggs until halfway done. Fold in the onion mixture, tomatoes and tortilla chips.
6. Sprinkle the cheddar (and pancetta) over the eggs.
7. Served immediately on warmed tortillas, with a slice of avocado, a good spoonful of Hot Relish.
8. Add a squeeze of lime and coriander to garnish.