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Henderson’s Relish Family Pie

This is the pie that our friends at the Rutland Hotel served to Jim Dowd MP on his visit to the Henderson’s factory.
Serves 4.


For the rough puff pastry
225g plain flour
½ _tsp fine salt
250g unsalted butter, cold but not rock hard (or you can use half butter & lard)
150ml ice-cold water
1 free-range egg, beaten, to glaze

For the filling
1kg braising steak, cut into matchbox-sized pieces
3 tbsp plain flour
Salt and freshly ground black pepper
3 tbsp olive oil
300ml Kelham Island beer
2 garlic cloves
2 onions
Handful fresh thyme sprigs
300ml good quality beef stock
1 tbsp tomato purée
6 tbsp Henderson’s Relish
50g butter


To make the pastry, sift the flour and salt into a large mixing bowl. Place in the fridge for a few minutes to chill.

Cube the butter and stir into a bowl until each piece is well-coated with flour. Add the water, then, working quickly; use a knife to bring everything together to a rough dough.

Gather the dough and then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill in the fridge for 15 minutes.

Lightly flour the work surface and pastry. Roll out the pastry in one direction until it is around 1cm thick and three times as long as it is wide. Straighten up the sides keeping the top & bottom edges as square as possible.

Fold the bottom third of the pastry up, then the top third down, to make a block – the important thing is that the corners are nice and square.

Roll out and fold again, repeating this four times in all.

Chill the finished pastry for an hour, or ideally overnight before using.


For the filling, mix the beef with the flour, salt and pepper.


Heat the oil in a large casserole dish to a medium heat, shake off the excess flour from the beef and fry for 10 minutes, until golden brown all over.


Transfer the meat to a bowl and add the beer, Henderson’s Relish and stock.


Chop the garlic and onion into chunky pieces. Add the meat and herbs to the pan and fry to soften for a few minutes.


Add the tomato purée, cover and simmer the stew for 1-1½ _hours until the beef is almost tender and the sauce has thickened. Cool overnight if possible.


Melt the butter in a large frying pan then add to the cooled pie filling and add to the pie dish.


To make the pie, preheat the oven to 200°C. Roll out the pastry to the thickness of two £1 coins and wide enough for the pie dish with some excess.


Use a sharp knife to cut the pastry – if it’s too big it doesn’t matter. Lay the pastry over a rolling pin to lift it on to the pie. Press down gently to seal.


Holding the knife blade horizontally, make a patterned edge by pressing down gently all around the edge of the pastry (this will help the layers in the pastry to puff up).


Cut a couple of slits in the top of the pie to release the steam while cooking.


Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown and puffed all over.

Cured Salmon

This is a version of Gravlax. Instead of dill we use Henderson’s Relish and black treacle to cure the salmon.


For the dry cure
1kg organic salmon fillet, skinned
60g caster sugar
40g Maldon sea salt
1 star anise
5 peppercorns
For the wet cure
200ml Henderson’s Relish
330g black treacle
100g caster sugar
1 lemon, juiced
1 lime, juiced
1 orange, juiced

For the garnish
1 loaf rye bread
1 lemon


For the dry cure
This dish requires the freshest salmon you can get. Remove the skin from the salmon and any pin bones.

Mix the caster sugar, sea salt, star anise and peppercorns together in a bowl.

Dry the salmon with a cloth and place half the salt/sugar mixture on a baking tray.

Lay the salmon on top then cover with the remaining mix. Leave to cure for 5 hours.

Once cured remove the salmon and wash under cold water to remove all the sugar/salt mixture. This will start the curing process by removing some of the moisture from the salmon.



For the wet cure
Mix the Henderson’s Relish, black treacle, caster sugar, lemon, lime and orange juice in a bowl with a whisk.

Once mixed, place the salmon side in a deep container and pour over the wet cure, covering the fish.

Leave covered up in the fridge for 2 days turning the fish in the cure every 12 hours.

When cured the outside flesh will have taken on the colour and flavour from the Henderson’s Relish but when you slice into the fish it will retain that bright orange colour of the salmon.

Once cured, remove the fish and pat off any excess cure. Discard the cure and refrigerate the fish until needed.

To serve, slice the salmon at an angle, as thinly as possible.

Place 5-6 thin slices of the salmon on each plate then serve with a wedge of lemon, a few slices of rye bread and garnish with micro-herbs.

Vegetarian Shepherd’s Pie

This is a hearty vegetarian alternative to a traditional Shepherd’s Pie. Serves 4-6.


1 tbsp olive oil
2 garlic cloves
1 large onion, or 2 sticks celery
2 large carrots
2 tbsp chopped fresh thyme
5 tbsp Henderson’s Relish
200ml red wine
400g chopped tomatoes
200g pearl barley, or red lentils
2 tbsp marmite
1kg sweet potatoes, roasted
2 tbsp butter
Grated vegetarian cheese, optional


In a frying pan, heat the olive oil.

Slice the garlic and dice the vegetables then fry until lightly brown.

Add the thyme, red wine, Henderson’s Relish and marmite and cook for 2 minutes.

Add the tomatoes and pearl barley and cook for 20 minutes.

Add the mixture to an ovenproof dish.

Mash the roasted sweet potatoes with the butter and add to the top of the mixture.

Add the cheese to the top if desired.

Place under the grill until the top is crispy and golden.

Jon McClurse’s Chilli con Carne

In the words of the Reverend “easy and reight nice”. Serves 4.


500g extra lean minced beef
1 Spanish onion, diced
1 tbsp vegetable oil
300g chopped tomatoes
400g passata
2 tsp cumin
1 tsp cinnamon
1 tsp chilli powder
2 fresh chillies, de-seeded and sliced
1 beef oxo cube
1 pinch celery salt
1 pinch ground black pepper
Glug Henderson’s Relish


Heat the oil in a large saucepan.

Add the minced beef and diced onion to the pan fry until golden brown.

Once the meat is fully browned, add the rest of the ingredients and stir well.

Turn the heat down and simmer for at least an hour.

Keep simmering until you are ready to serve.

If you like it spicy, do not remove the seeds in the chillies and it’ll give it a good kick!

Serve with fluffy white rice, chips, or both!

Walnut & Seed Salad Toppers

Made by Jonty Cork. A great healthy alternative to pep up any salad dish.


200g walnuts
100g pumpkin seeds
50g sunflower seeds
50g sesame seeds
50g black onion seeds
5 table brown sugar
2 tbsp water
2 tbsp Henderson’s Relish


Get a large heavy-bottomed pan and toast the nuts and seeds on a medium to high heat for about 3-5 minutes stirring continuously.

The pumpkin seeds should just begin to burst, a little like popcorn.

Add the sugar and water (be careful this may spit) then continue to stir as the water evaporates and the sugar sticks everything together for around 3 minutes.

Add the Henderson’s Relish and stir some more until the seeds form large clusters.

Remove from the heat and spread onto a greaseproof lined baking tray to cool.

Keep in an air tight kilner jar.

These are super earthy flavoursome additions to any salad, adding a good source of protein to vegetarian dishes.

I’ve paired this with a fennel, radish, apple and watercress salad.

Chocolate & Hendo’s Mousse

Henderson’s Relish is a difficult one to match with a dessert, but has an affinity with rich chocolate.


325g 70% dark chocolate
2 medium egg yolks
25g caster sugar
130ml milk
1 tsp Henderson’s Relish
150ml whipping cream
400ml whipping cream


Melt the chocolate slowly over gently simmering water or in a microwave.

Beat the egg yolks and sugar in a bowl until light in colour.

Heat the 150ml cream, milk and Henderson’s Relish until a gentle simmer.

Slowly pour the cream onto the egg mixture, mixing continuously to avoid scrambling the eggs.

Pour back into a clean pan and stir.

Cook until the temperature reaches 80°C or the mixture coats the back of a spoon.

Remove from the heat, put into a cold bowl and immediately blend with a stick blender.

Pour onto the chocolate stirring continuously.

Whip the 400ml of cream into soft peaks.

When the chocolate mixture has cooled slightly fold in the whipped cream using a metal spoon or flat spatula

Pour into moulds or glasses as required and chill in the fridge.

The Laundrette Mary

Here at The Laundrette we are proud users of Henderson’s Relish, not only on the bar – in our seven ‘bloody good’ Marys – but also in the kitchen in our famous burgers and fiery Ketchup.


50ml citrus vodka
20ml fresh lemon juice
5ml sugar syrup
100ml tomato juice
25ml Henderson’s Relish
Pinch of salt
Pinch of pepper
¼ tsp paprika
½ tsp horseradish sauce
2 dashes celery bitters
5ml white wine vinegar
Tabasco (as hot as you dare!)
Stick celery
Sliced gherkins


Stir all of the ingredients together in a glass and pour over ice.
Serve with a stick of celery, gherkin slice and a straw.