Sandy Ruddock from Scarlett & Mustard puts together three exclusive recipes using her favourite products


Starter: Butternut Squash Soup with Pumpkin Oil and Seeds

1 Butternut squash, seeded and cubed, leave skin on

2tbsp Rapeseed oil

1tbsp Butter

1 Garlic clove, thinly sliced

2 Onions, medium, diced

850ml Vegetable or chicken stock

2tsp Scarlett & Mustard Chilli Jam

Feta cheese, to serve

Toasted pumpkin seeds, to serve

Scarlett & Mustard Pumpkin Seed Oil

Salt and cracked black pepper


1 Melt butter and oil in a large saucepan. Add onions and garlic and cook for 10 mins until soft.

2 Add in the butternut squash and brown for a few minutes.

3 Add in the stock and bring to the boil. Simmer for 10-15 minutes or until butternut squash is soft.

4 Take off the heat, allow to cool a little, add in a couple of dollops of chilli jam, then whizz until smooth, either with a hand-held blender or in a food processor – but be careful, it will splatter!

5 Season with salt and pepper to taste, then serve with a good drizzle of pumpkin oil, pumpkin seeds and a sprinkling of feta cheese.


Main: Pulled Pork with Ornamental Ginger and Soy Sauce with roasted vegetables and armadillo potatoes

Shoulder of Blythburgh Pork, bone in, skin on

Scarlett & Mustard Ornamental Ginger & Soy Sauce

Potatoes, medium in size, slightly waxy texture is best

Scarlett & Mustard Smoked Rapeseed Oil

Seal salt and cracked black pepper

Onions, red peppers, courgettes

Rosie’s Doo-Dah Balsamic Sauce


1 Pre-heat the oven to 220°c.

2 Score the pork skin and rub with a little salt. Double wrap in foil and place on a baking tray in the oven for 40mins. 

3 Turn the oven down to 120°c and continue to cook for 6-8 hours.

4 Remove from the oven, cover in a tea towel to keep warm and allow it to rest.

5 Prepare the potatoes – place each potato in a wooden spoon and slice at 3mm intervals – the idea is you leave the potato joined along the bottom. Drizzle with the smoked rapeseed oil, making sure the oil goes into all the cracks. Sprinkle with sea salt.

6 Roughly cut up red peppers, onions, courgettes and any other root veg you fancy, coat in a little Doo-Dah Sauce on a baking tray.

7 Turn the oven back up to 180°c and put the root veg and potatoes in for 45-60mins, depending on their size, but they should be crispy on the outside.

8 Turn up the oven, take the skin off the pork and place on a tray into the oven for a few minutes to crisp up.

9 To serve, simply pull the pork into strips with a fork, drizzle over the Ornamental Sauce, making sure it’s all coated, and serve with the roasted veg, potatoes and crackling.


Desert: Sticky Toffee Apple Fridge Cake

300g Milk chocolate

250g Unsalted butter

2tbsp Golden syrup

400g Shortbread biscuits, broken into bits

125g Pecan nuts

125g Sultanas

Dollop of Scarlett & Mustard Toffee Apple Curd

Chocolate powder or grated chocolate for dusting


1 Melt the butter and add chocolate, allowing it to melt slowly. Do not
over work.

2 Add Toffee Apple Curd, biscuits, pecans, syrup and sultanas. Stir gently until combined.

3 Put into small baking tray lined with greaseproof paper. Ease into corners and gently compress with a potato masher.

4 Refrigerate for several hours.

5 Turn out and dust with chocolate powder. Cut into squares.

6 Keeps in an airtight container in the fridge for weeks. Also freezes well.