Cook With
The Pickle.

Key Ingredients

• 4 slices sourdough bread
• 3 tbsp PIKL Green Chilli Pickle
• 2 ripe tomatoes, diced
• 1 clove garlic

1. Toast sourdough slices until golden and crisp.
2. Rub warm bread with the garlic clove.
3. Mix diced tomatoes with PIKL Green Chilli Pickle, olive oil, salt, and torn basil.
4. Spoon tomato mixture generously over each slice.
5. Add a dollop of ricotta on top.
6. Finish with a drizzle of pickle oil and fresh basil. Serve immediately.

Key Ingredients

• 400g tin chickpeas, drained
• 4 tbsp PIKL Green Chilli Pickle (with brine)
• 3 tbsp tahini
• 1 lemon, juiced

1. Blend chickpeas, tahini, lemon juice, and garlic until smooth.
2. Add PIKL Green Chilli Pickle with its brine.
3. Blend again, adding ice water until creamy.
4. Taste and season with salt.
5. Spread in a bowl, drizzle with pickle oil and a spoon of PIKL on top.
6. Serve with warm flatbreads and crudités.

Key Ingredients

• 1 sheet ready-rolled puff pastry
• 100g mature cheddar, grated
• 3 tbsp PIKL Green Chilli Pickle, chopped
• 1 egg, beaten (egg wash)

1. Preheat oven to 200°C. Cut pastry into 12 squares.
2. Place cheddar and a piece of PIKL in the center of each.
3. Fold and seal edges firmly with egg wash.
4. Brush tops with egg wash, sprinkle with black sesame.
5. Bake 18–20 min until golden and puffed.
6. Cool slightly — filling will be molten. Serve warm.

Key Ingredients

• 2 slices seeded wholegrain toast
• 2 ripe avocados
• 2 tsp PIKL Green Chilli Pickle
• 4 radishes, thinly sliced

1. Toast bread until deeply golden.
2. Smash avocados with sea salt, lemon juice, and PIKL.
3. Spread generously over toast.
4. Top with radish slices, micro greens, and a pinch of chilli flakes.
5. Finish with a final spoon of PIKL and flaky salt.

Key Ingredients

• 100g popping corn kernels
• 2 tbsp PIKL Green Chilli Pickle brine
• 2 tbsp unsalted butter
• 1 tsp ground cumin

1. Pop corn kernels in a lidded pan with a little oil over medium-high heat.
2. Melt butter and mix in PIKL brine, cumin, and a pinch of sugar.
3. Drizzle butter mixture over hot popcorn and toss well.
4. Season with sea salt.
5. Serve immediately in a large bowl.

Key Ingredients

• 800g chicken thighs, bone-in
• 4 tbsp PIKL Green Chilli Pickle
• 2 large onions, finely sliced
• 400g tin chopped tomatoes

1. Brown chicken thighs in hot oil on all sides. Remove and set aside.
2. Fry sliced onions until deeply golden (15–20 min).
3. Add garlic, ginger, spices, and PIKL. Fry 2 min.
4. Add tomatoes and cook down 10 min.
5. Return chicken, add water to cover halfway.
6. Simmer covered 25 min until chicken is cooked through.
7. Finish with fresh coriander and serve with rice or naan.

Key Ingredients

• 2 salmon fillets (180g each)
• 2 tbsp PIKL Green Chilli Pickle
• 1 tsp Dijon mustard
• 1 tbsp honey

1. Mix PIKL, Dijon mustard, honey, and a squeeze of lemon.
2. Coat salmon fillets and marinate 15–20 min.
3. Sear in a hot pan, skin-side down, 4 min. Flip and cook 2 min more.
4. Spoon glaze over during last minute of cooking.
5. Serve over pilaf rice with a wedge of lemon.

Key Ingredients

• 350g rigatoni
• 3 tbsp PIKL Green Chilli Pickle, roughly chopped
• 400g passata
• 4 cloves garlic, thinly sliced

1. Cook rigatoni in well-salted boiling water until al dente. Reserve 1 cup pasta water.
2. Fry garlic in olive oil until lightly golden.
3. Add PIKL and fry 1 min. Add passata.
4. Simmer sauce 10 min until thickened.
5. Toss drained pasta in sauce, adding pasta water as needed.
6. Serve with grated Pecorino.

Key Ingredients

• 1 rack lamb (8 cutlets, frenched)
• 3 tbsp PIKL Green Chilli Pickle
• 2 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced

1. Mix PIKL, rosemary, garlic, and breadcrumbs into a paste.
2. Sear rack in a hot pan, fat-side down, 3 min. Season all over.
3. Press crust firmly onto the fat side.
4. Roast at 200°C for 18–22 min (pink inside).
5. Rest 10 min before slicing into chops. Serve with mint yoghurt.

Key Ingredients

• 400g extra-firm tofu, pressed and cubed
• 2 tbsp PIKL Green Chilli Pickle
• 2 tbsp hoisin sauce
• 1 tbsp toasted sesame oil

1. Press tofu dry and cube. Fry in sesame oil until crispy all over (10 min).
2. Mix PIKL with hoisin, soy sauce, and a splash of rice vinegar.
3. Add broccoli and pak choi to the pan. Stir-fry 3 min.
4. Pour in glaze and toss everything to coat.
5. Serve immediately over jasmine rice with sesame seeds.

Key Ingredients

• 400g full-fat Greek yoghurt
• 2 tbsp PIKL Green Chilli Pickle, finely chopped
• ½ cucumber, grated and squeezed dry
• 1 tsp whole cumin seeds

1. Squeeze all moisture from grated cucumber.
2. Stir yoghurt until smooth. Mix in cucumber and PIKL.
3. Temper cumin seeds in a small pan with a little oil until they pop.
4. Drizzle tempered cumin oil over raita.
5. Chill before serving. Season with salt and a pinch of chaat masala.

Key Ingredients

• ½ head white cabbage, finely shredded
• ¼ head red cabbage, finely shredded
• 2 carrots, julienned
• 3 tbsp PIKL Green Chilli Pickle, chopped

1. Shred both cabbages finely. Julienne carrots.
2. Toss with a pinch of salt and let sit 10 min. Squeeze out moisture.
3. Mix mayo, PIKL pickle (chopped fine), apple cider vinegar, and a little honey.
4. Dress slaw and toss well to coat.
5. Rest 15 min before serving so flavours meld.

Key Ingredients

• 800g Maris Piper potatoes, cut into wedges
• 3 tbsp PIKL Green Chilli Pickle, finely minced
• 3 tbsp olive oil
• 1 tsp garlic powder

1. Parboil wedges 8 min. Drain and shake to rough up edges.
2. Mix PIKL with olive oil, garlic powder, smoked paprika, and salt.
3. Toss wedges in PIKL oil to coat thoroughly.
4. Roast at 220°C for 30–35 min, turning halfway.
5. Serve immediately with extra PIKL for dipping.

Key Ingredients

• 4 corn cobs, husks removed
• 3 tbsp PIKL Green Chilli Pickle
• 60g unsalted butter, softened
• 1 lime, zested and halved

1. Beat softened butter with PIKL pickle (finely chopped) and lime zest.
2. Grill corn over high heat, turning, until charred all over (8–10 min).
3. Immediately slather in PIKL butter.
4. Squeeze lime juice over and sprinkle with cotija or feta.
5. Serve hot with extra butter on the side.

Key Ingredients

• 400g fine green beans, trimmed
• 2 tbsp PIKL Green Chilli Pickle brine
• 1 tbsp PIKL Green Chilli Pickle, chopped
• 3 tbsp extra virgin olive oil

1. Blanch green beans 3 min in salted water. Immediately plunge in ice water.
2. Toast flaked almonds in a dry pan until golden.
3. Whisk PIKL brine and chopped pickle with olive oil and minced shallot.
4. Dress beans and toss. Top with toasted almonds.
5. Serve at room temperature.

Key Ingredients

• 600g chicken thighs, slow-cooked and shredded
• 3 tbsp PIKL Green Chilli Pickle
• 2 tomatoes, diced fine
• ½ white onion, diced

1. Slow cook chicken thighs with spices until fall-apart tender. Shred.
2. Mix tomatoes, onion, coriander, lime juice, and PIKL for salsa.
3. Mix sour cream with chipotle and lime for crema.
4. Char corn tortillas over open flame or dry pan.
5. Layer chicken, salsa, and crema in tortillas. Serve with lime wedges.

Key Ingredients

• 2 portions fresh ramen noodles
• 800ml pork or chicken bone broth
• 3 tbsp PIKL Green Chilli Pickle
• 2 tbsp white miso paste

1. Bring broth to a simmer. Whisk in miso paste and PIKL.
2. Cook ramen noodles according to packet. Drain.
3. Soft-boil eggs (6.5 min). Peel and halve.
4. Divide noodles into bowls. Pour hot broth over.
5. Top with chashu pork, egg halves, nori, spring onions, and a spoon of PIKL.

Key Ingredients

• 1 pizza dough ball (250g)
• 3 tbsp PIKL Green Chilli Pickle
• 100ml passata
• ½ tsp garam masala

1. Preheat oven to 250°C with a baking stone or tray inside.
2. Mix passata with garam masala and a pinch of salt for the sauce.
3. Stretch dough thin, spread sauce, then mozzarella, then crispy paneer cubes.
4. Bake 8–10 min until edges blister.
5. Immediately drizzle PIKL over the hot pizza. Finish with fresh coriander.

Key Ingredients

• 300g sushi rice, cooked and seasoned
• 2 tbsp PIKL Green Chilli Pickle, minced
• 4 sheets nori
• 1 avocado, thinly sliced

1. Season cooked sushi rice with rice vinegar, sugar, and salt. Cool to room temperature.
2. Mix PIKL into sliced avocado gently.
3. Lay nori on bamboo mat, spread rice, leave 2cm gap at top.
4. Place avocado-PIKL mix and tempura prawn across the centre.
5. Roll tightly. Slice with a wet knife into 8 pieces. Serve with soy sauce.

Key Ingredients

• 4 tbsp PIKL Green Chilli Pickle
• 400g tin whole plum tomatoes
• 2 red peppers, roasted and peeled
• 1 large onion, diced

1. Fry onion until soft. Add garlic, cumin, coriander, and paprika.
2. Add PIKL, roasted peppers, and tomatoes. Crush and simmer 15 min.
3. Make wells in the sauce and crack in eggs.
4. Cover and cook until whites are set but yolks still runny (6–8 min).
5. Crumble feta over top. Drizzle with PIKL oil and serve with crusty bread.