I have an international background and years of expertise in making preserves of all kinds. I am passionate about food - using the best ingredients available - and I enjoy cooking and
pleasing those who eat my food; it is a form of giving love to others.

I showcase my products in Bulwick Village Stores, where I have a permanent tasting table. My idea is that customers should taste before they buy - in fact when customers taste
they almost invariably buy - the problem usually is that they are not sure what to choose!

The Pickled Village range now grace the shelves of Harvey Nichols, local Waitrose branches and some wonderful delis, farm shops, garden centres and gift shops throughout the UK.

Recipes by Camille Ortega McLean

The Pickled Village
15 Main Street, Bulwick,
Northants, NN17 3DY
Tel: 01780 450774
www.thepickledvillage.com

DISH + SPOON

Cajun Fish Stew with PEPS® Chilli Relish

Preparation and Cooking time: 40min - Serves 4
Ingredients:

1 kg fish fillets (haddock, cod or monkfi sh), cut into large chunks
2 cloves garlic - crushed or fi nely chopped
1 tbsp chopped parsley
1 tsp dried thyme leaves
1 bay leaf
1/2 tsp ground allspice
1 tbsp vegetable oil
2 tbsp butter or margarine
1 chopped medium onion
1 chopped medium green pepper
A good pinch of saffron
2 (400) cans diced tomatoes
1 fi sh (or vegetable stock) cube mixed with about 150ml hot water
½ TEASPOON The Pickled Village’s PEPS® CHILLI RELISH - or more according to taste!
250g uncooked peeled king prawns
A handful of chopped fresh coriander

Method:
Combine garlic, parsley, lemon juice, thyme, bay leaf, allspice and oil in a bowl and mash together until like a paste. Rub this mixture on fi sh fi llets and set aside. Melt butter in a large saucepan over medium heat. Add onion, green pepper and saffron and cook 5  minutes. Stir in tomatoes, fi sh or vegetable stock and PEPS® Chilli Relish, simmer gently for about 10 minutes.

Add fi sh and simmer for about 5 minutes longer, uncovered or until fi sh fl akes easily with a fork. Very gently stir in the king prawns - so as not to break up the fi sh - until the prawns turn pink. Add a pinch of salt and pepper to taste. Garnish with the chopped fresh coriander and serve with boiled rice or couscous and a green salad!

The Pickled Village

The Pickled Village