Beef Brisket Ragù with Potato Gratin & Herby Crumble
This slow-cooked beef ragù recipe is an instant crowdpleaser! Find the full recipe by clicking here...
Sarson's X Great British Chefs
We’ve teamed up with Great British Chefs to give you seven fantastic new recipes, including three from top Yorkshire chef Tommy Banks – all splashed with lashings of Sarson’s craft-brewed vinegar, of course!
Great British Chefs
Great British Chefs and Sarson’s are a match made in culinary heaven!
Sarson’s crafts Great Britain’s most iconic vinegar and Great British Chefs works with the UK’s most iconic chefs, including the likes of Tom Kerridge, James Martin, Paul Ainsworth and, of course, Tommy Banks. So, it’s only natural that we come together to bring you some truly iconic (and very tasty!) recipes to try at home.
From pan-fried mackerel to cookies and ice cream, there is something for every foodie. We can’t wait for you to give them a go!
Discover Great British Chefs’ love letter to Sarson’s here, and check out the recipes below…
Grilled Mackerel with Shallot Chutney & Fries
The Great British Chef team have given fish and chips a tasty twist by using grilled mackerel instead of battered cod or haddock, and they have created a delicious shallot chutney to serve with the fish and homemade chips.
Double Chocolate Malt Vinegar Cookies with Malted Vanilla Ice Cream
For this mouthwatering dessert, Great British Chefs have added Sarson's Malt Vinegar to the cookies and the ice cream. Its iconic malt vinegar tones balance the sweetness of this dish so well...
Sarson's Malt Vinegar-Glazed Pork Chop with Apple, Shredded Cabbage, and Carrot Slaw
The tang of Sarson's Malt Vinegar is the perfect thing to cut through the wonderfully rich fattiness of a nice, thick pork chop. It's a must-try!
When Sarson's Met Chef Tommy Banks
We met Tommy Banks with the Great British Chefs team at his new pub, The General Tarleton at Ferrensby, in Knaresborough, to watch him whip up some tasty dishes using Sarson’s Malt Vinegar.
Tommy came in fresh from shooting a new season of the BBC’s Great British Menu, on which he is a guest judge, and got straight to work on a mouthwatering scallop dish.
The recipe involves pan-roasting a king scallop then basting it in lots of butter and Sarson’s Malt Vinegar. The starter is then finished with a Sarson’s-spiked butter sauce, fermented celeriac, and crispy charcuterie. What a start!
For the main course, Tommy turned up the “wow-factor” with a piece Sarson’s Malt Vinegar-glazed pork belly, served with a crunchy pork “quaver”, apple purée, and seasonal brassicas from his famed Oldstead garden. All drizzled luxuriously with a luscious pork gravy, it’s a proper dish for proper Sarson’s fans.
And then came dessert…
Enter: one of the best sticky toffee puddings we’ve ever tried! You may never have thought to add Sarson’s vinegar to a sweet treat before but it works, it really works.
The main body of this dessert is the soft, fluffy sponge soaked and steamed in a syrup made from Sarson’s Malt Vinegar and sugar. The sponge is then draped in a sweet, creamy butterscotch sauce that’s lifted with a couple of dashes of Sarson’s, which contrast the caramel-like sweetness of the butterscotch wonderfully. Crowned with a shortcrust crumb and an elegant quenelle of clotted cream ice cream, this bowlful of nostalgia is a true showstopper.
We’re going to be posting recipes for each one of these three dishes with Great British Chefs, so be sure check back in!
