Handmade Preserves - Recipes and Serving suggestions

Garlic Bread (on the barbecue)

Ingredients:
1 French Stick
Wendy Brandon's Olive Oil with Garlic and Herbs

Method:
Split a French stick lengthwise. Using a bottle of Wendy Brandon's Olive Oil with Garlic and Herbs - shake it up well and drizzle oil and herbs over the cut surfaces of the bread. Put the two halves together again, wrap in foil and head over the barbecue.

Barbecued Fish

Ingredients:
Serving portions of salmon, trout, cod, hake or halibut
Wendy Brandon's Lemon Mustard

Method:
Spread a level teaspoon of Wendy Brandon's Lemon Mustard on each portion. Lightly oil a piece of foil for each serving and wrap up the fish in it - so that the juices can not escape. On a barbecue it is best to use a double layer of foil, but in the oven a single layer is fine. When you open the packet each one has made its own sauce, so be careful not to split it.

Summer Salad

Ingredients:
Mixture of salad leaves
Florentine Fennel
1 small orange
3 tbsp of Wendy Brandon's Lemon Vinegar
1 tbsp of Sunflower or Groundnut Oil
1/2 tsp of Mustard (or Wendy Brandon's Lemon Mustard)

Method:
Mix all the ingredients well together - you can make a dressing in a small bottle so that it is easy to shake up, and if you make a larger amount it will keep well (no need to put it in the refrigerator). If you do not have root fennel, use some of the feathery leaves which are sold with other herbs.