PINK’S produce their pestos, chilli jellies and chutneys using traditional methods, on the Isle of Wight – pure ingredients are sourced locally, whenever possible and recipes are all made by hand in small batches, using open pans to ensure quality and freshness.
Inspired by the legacy of her late great, great grandfather’s company, Fiona Pink has taken his working principles (to supply food that was pure and untainted using only the finest ingredients) and has produced an award-winning range of delicious jellies, pestos and chutneys that are not mass produced and are rapidly establishing themselves as store-cupboard essentials – perfect for weekday and special event cooking.
Great Taste gold award winners since 2011, these Pestos are something else.
As we move into Spring, it’s maybe time to move away from the heavy carb loaded meals and move into the lighter dishes. Below are a few examples of how to use your locally produced jelly and pestos.
Green Chilli Jelly, which goes great with strong blue cheese or as a marinade for chicken or fish.
Rocket & Lemon Pesto, best with pasta or as a base in home made quiche or pizza bases.
(Reviewed – 14th February 2016 – Fabulous, will definitely make this a regular order – Mrs Burgess, Fareham)
Smoked Tomato Pesto, mix with creme fraiche and coriander and spread on crusty brown bread.
Watercress & Wasabi Pesto, bake it with salmon and serve with pasta or salad.
Basil & Garlic Pesto, use as a base for bruschetta to accompany drinks with friends.
Smoked Tomato & Chilli Pesto, pour this over your pork loin and bake in the oven.