Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!Shop Now
2 small baguettes
50g chicken liver pâté
¼ cucumber, thinly sliced on the diagonal
140g leftover turkey, shredded
1 tbsp mayonnaise
1 red chilli, ½ finely chopped, ½ finely sliced
Handful mint leaves
For the pickled slaw-
2 small carrots, coarsely grated
75g red cabbage, thinly sliced
1 tbsp Mr Hugh’s Lemon and Ginger infused rapeseed oil
½ tbsp rice vinegar
½ tsp golden caster sugar
To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the Mr Hugh’s Lemon and Ginger infused rapeseed oil, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins.
Halve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and serve!
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Perfect for time saving over bank holiday weekends!
An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing.
Perfect addition for BBQ in the summer!