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
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
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
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.