The Perfect Ginsters Accompaniment

Whether you are having lunch or an evening meal, we have worked with Michelin Star Chef, Chris Eden, to bring you a variety of tasty side dishes and dips which are the perfect accompaniment to your pasty, slice or roll.

Below we have paired our recommendations, but let your taste buds create the perfect pairing for you. Give some of them a go and tag us across our social media to let us know what you think.

Vg- Veggie / V- Vegan / GF – Gluten Free

Side Dishes:

• Pan-Fried Asparagus with Lemon Juice & Lemon Zest
• Broccoli & Roasted Peppers
• Honey Roasted Roots
• Pickled Carrot & Cucumber Salad
• Grilled Aubergine & Chickpea Salad
• Indian Spiced Kale
• Creamy Garlic Mushrooms
• Hot Blackened Butternut Squash

Sauces/Dips:

• Tomato Chutney
• Sweet Chilli Sauce
• Picallili

Pan-Fried Asparagus with Lemon Juice & Lemon Zest

perfectly paired with our Cornish Pasty

Ingredients:

• • 1 bunch of asparagus
  • 1 lemon
  • 1 tsp olive oil

Method:

1. Trim your asparagus so you just have the tips, or if you’re using the whole pieces trim the woody ends and cut asparagus pieces in half, keeping the thicker ends separate from the tips.
2. Grate your lemon to get the zest, then cut in half to get the lemon juice (use in step 5).
3. Then heat the olive oil in a large pan and lay asparagus in a single layer (Put the thicker ends in first if you’re cooking the whole pieces, then add the tips after about about two minutes.)
4. Cook asparagus over medium-high heat about 4-5 minutes.
5. Then turn off heat, pour lemon juice over asparagus, plate it, and sprinkle with lemon zest – best served hot.

(V and GF)

Broccoli & Roasted Peppers

perfectly paired with our Cheese & Onion Pasty

Ingredients:

• • 1/2 a head of broccoli cut in to 4 quarters length-ways
  • 125g longstem broccoli
  • 2 cloves of peeled garlic and sliced
  • 100g of wood roasted peppers sliced

Method:

1. Bring a pan of water to the boil, and cook the broccoli for 3 minutes until tender – ensuring broccoli is covered by the water.
2. Warm a pan with olive oil and gently heat and toast the garlic until golden brown.
3. Then add the broccoli and cook for another minute, and add the strips of wood roasted peppers.
4. Once cooked, season with salt & pepper and serve.

(V and GF)

Honey Roasted Roots

perfectly paired with our Premium Cornish Pasty

Ingredients:

• • 2 bunch of baby carrots
  • 2 bunch of baby beetroots
  • 300g of baby parsnips

Method:

1. Pre-heat both the oven and a roasting tray to 190c, greasing the tray with a splash of olive oil.
2. While pre-heating the oven, peel the root vegetables and drizzle some honey to coat the outside of all the vegetables.
3. Once pre-heated, carefully add the vegetables and cook for 30-40 minutes, turning every 10 minutes.
4. Once cooked, season with salt & pepper and serve.

(V and GF)

Pickled Carrot & Cucumber Salad

perfectly paired with our Gluten Free Cornish Pasty

Ingredients:

• • 100ml water
  • 100g sugar
  • 100ml vinegar
  • 1/2 cucumber in ribbons
  • 3 carrots in ribbons
  • 1tbsp toasted pumpkin seeds
  • 1tbsp toasted almonds
  • 1tbsp sesame

Method:

1. Mix water, sugar and vinegar in a saucepan and bring to boil.
2. Once boiled, pour over the carrot and cucumber ribbons, then leave to cool.
3. Take the carrot and cucumber from the liquid, toss with the nuts & seeds and serve.

(V and GF)

Grilled Aubergine & Chickpea Salad

perfectly paired with our Moroccan Vegetable Pasty

Ingredients:

• • 1  aubergine sliced into rings
  • 8 pepperdew peppers roughly chopped
  • 120g of cooked chickpeas
  • 1/4 of a bunch of coriander roughly chopped
  • 1 red onion

Method:

1. Warm a char grill plate or barbeque the aubergine slices and cook on each side for 2-3 minutes until nice bar marked and cooked.
2. Finely slice the red onion and cook gently in some olive oil until tender.
3. Take off the heat and add the aubergine, chickpeas, coriander.
4. Season with salt & pepper, then add the pepperdew peppers and serve.

(V and GF)

Indian Spiced Kale

perfectly paired with our Chicken Tikka Slice

Ingredients:

• • 1 tbsp vegetable oil
  • 1 tsp cumin seed
  • 4 green chillies, finely chopped (leave the seeds out if you prefer it mild)
  • A large piece of fresh of root ginger, peeled and grated
  • ½ tsp ground turmeric
  • 500g shredded cavolo nero kale
  • 100g frozen peas
  • juice 1 lemon
  • ½ tsp ground coriander
  • small bunch coriander, roughly chopped
  • 2 tbsp coconut milk

Method:

1. Heat the oil in a large non-stick pan.
2. When hot, add the cumin seeds and ginger and fry for 1 min.
3. Add the chilli and turmeric.
4. Then add the greens, a pinch of salt, and a splash of water (this prevents the kale from drying out) along with the peas.*
5. Cover the pan and cook for 4-5 mins until the greens have wilted.
6. Add the lemon juice, ground coriander, and the coconut milk. Let this simmer for 1 min, then serve.

*Optional twist – add some tinned chickpeas for increased protein.

(V and GF)

Creamy Garlic Mushrooms

perfectly paired with our Steak & Ale Pasty

Ingredients:

• • 2 tbsp of olive oil
  • 450g of sliced mushrooms, brown cap preferably
  • 4 cloves of garlic
  • 3 tbsp of double cream
  • sprigs of fresh thyme
  • 1 lemon
  • salt and pepper to season

Method:

1. Heat the oil in a heavy bottomed saucepan.
2. Add the sliced mushrooms and the crushed garlic.
3. Put the lid on and cook until mushrooms soften.
4. Add salt and freshly ground black pepper, then add three tablespoons of double cream*.
5. Serve topped with grated lemon rind and a sprinkling of thyme leaves.

(Vg and *GF – check your double cream is GF if required)

Hot Blackened Butternut Squash

perfectly paired with our Vegan Quorn Pasty

Ingredients:

• • 1 butternut squash peeled and sliced
  • 1 red chilli
  • sweet chilli sauce or jam
  • bunch of chives

Method:

1. Gently grease with oil a griddle pan and get it really hot; this ensures that the squash will blacken rather than steam.
2. Once coloured, turn it over and reduce the heat.
3. Sprinkle with finely chopped chili and put it into a serving dish.
4. Drizzle over the top some sweet chilli sauce or jam*, and finally top with snipped chives for a vibrant colour then serve.

*(V and GF – check your sweet chilli sauce is both vegan and GF if required)

Tomato Chutney

perfectly paired with our Large Sausage Roll and our Vegan Quorn Roll

Ingredients:

• • 200g finely chopped red onion
  • 500g of freshly chopped tomatoes
  • 250g sugar
  • 150g of vinegar
  • 1tsp of ginger
  • pinch of cumin powder
  • 1 finely chopped red chilli (seeds optional)
  • 75g raisin
  • 2 cloves of grated garlic
  • fresh basil leaves

Method:

1. Sweat your onions, garlic and spices in a pan for about 5 mins in a little olive oil with no colour.
2. Add the rest of the ingredients and cook for about an hour until it’s nice and jammy.
3. Season with salt & black pepper, and garnish with finely chopped fresh basil.
4. Once cooled, either serve or store in steralised jars and seal.

(V and GF)

Sweet Chilli Sauce

perfectly paired with our Triple Pork Roll

Ingredients:

• • 3 red birds eye chilli deseeded and finely chopped
  • 1 finger nail piece of ginger finely grated
  • 1 clove of garlic finely chopped
  • 50g cider vinegar
  • 100g of jam sugar
  • 100ml of water

Method:

1. Add all the ingredients together and boil for 10-15 minutes until you achieve a syrup-like consistency.
2. Leave to cool and serve or store in a steralized jar.

(V and GF)

Picallili

perfectly paired with our Pork, Bacon & Cheddar Roll

Ingredients:

• • 1/2 a head of cauliflower cut into small florets
  • 100g of courgette cut into small chunks
  • 100g of peeled carrots cut into small chunks
  • 200g of button onions peeled and cut in half
  • 2 tbsp of english mustard powder
  • 1tsp of ground corriander seeds
  • 1tsp of ground cumin seeds
  • 1tbsp of tumeric
  • 1tsp of ground ginger
  • 4tbsp of plain flour*
  • 200g caster sugar
  • 400g white wine vinegar
  • 1 bay leaf

Method:

1.  Salt the vegetables for at least 4 hours, then wash thoroughly and dry.
2. In a saucepan, mix the spices, flour*, vinegar, bay leaf and mustard powder together and bring to the boil, continue to whisk until the mixture thickens.
3. Once thickened, add the drained veg and cook for another 2 minutes.
4. Add a pinch of salt & pepper, and then pour into sterilized jars and seal.

(V and GF* – use GF flour to make this a GF recipe)