Rollmops and Hot Dipping Conifer Sauce

A simple starter to a richer meal, pickled herring, Rollmops, served traditionally with green olives and gherkins.  Here we serve with a chilli, gherkin, ginger and conifer syrup dipping sauce. The day before chop green and red chilli’s, scotch bonnets give a real kick of heat, and grate ginger.  Add to a small dish of…

Sweet and Sour Marinade

I love the contrast of sweet and sour. It keeps the taste buds on alert and brings out the subtle flavours of seafood and fish.  This simple marinade uses our sweet conifer syrup, a squeeze of lime juice for sour, dill for aromatic and a very good balsamic.  Be careful with balsamic.  There are hundreds on…

Warm Garlic For Winter

Roasted garlic is lovely in winter.  Its soft creaminess adds a earthiness to roast potatoes, roasted root vegetables and white fish.  A couple of pre-roasted cloves, lime and black pepper added to cod, wrapped in foil and baked for twenty minutes is quick and yet aromatic. Black garlic is becoming popular.  These are white cloves…

First Choice for Pine Syrup

Ion Syrup took its debut at the recent London Restaurant Event in Olympia London. We were very proud to be on display with other artisan produce offered by First Choice Fruit and Produce Ltd of New Covent Garden Market. Ron Maxfield introduced potential clients to the many culinary uses the Pine Syrup has and with…

Lime and Pine Syrup marinated Salmon

Quick and tasty. Mix pine syrup and soy sauce in equal parts, add a squeeze of fresh lime juice and pour over salmon fillets and leave at room temperature for an hour to marinade.  For a fish pie, dicing the salmon allows more of the marinade to seep into the fish, along with a mixture…

The taste of the sea.

The taste of the sea – lobster, crab, oysters, scallops. Pair these ‘sea salts’ with a little Ion Syrup , caramelized shallots and cream for a deliciously rich main. Add a crisp white wine and a green salad. ♦