Gherkins in Vinegar with Dill Flower Waitrose 680g
Price per 100g: 29.3p
Pickled gherkins in vinegar with herbs and spices.
Drained weight: 360g.
Store in a cool dry place. Once opened keep refrigerated below 5°C and use within 4 weeks.
Country of Origin
Country of Packing
Cap - Metal - Widely Recycled; Jar - Glass - Widely Recycled
Allergy Advice: For allergens see highlighted ingredients
Gherkins, Water, Spirit Vinegar, Sugar, Salt, Dill Flower, Bay Leaf, Allspice, Whole Black Peppercorns, Mustard Seeds, Garlic, Horse Radish
|Typical Values||as drained per 25g serving:||Drained per 100g:|
|Energy||43kJ, 10kcal||173kJ, 41kcal|
|of which sugars||1.3g||5.1g|
|of which saturates||trace||trace|
This burger is a vegetarian delight that meat-eaters will love too. Veggie burgers are notoriously hard to perfect but Simon creates a meaty texture with mushrooms and beans, while adding tofu for protein. Serve the burger in a brioche bun with cheese and chunky chips for a meat-free feast. Part of our Daily Brunch with Ocado recipe collection.
1 hr 27 mins
Cook's Note To make fine crispy golden breadcrumbs, whiz stale slices of bread in a food processor to coarse crumbs. Spread out the crumbs on a baking tray, and toast in a preheated 200°C (400°F/Gas 6) oven for about 5 minutes until golden. Tip them back into the processor, and whiz again until fine. Either use immediately, or freeze in a plastic bag until needed.
Simon’s Monkfish Goujons are his sophisticated twist on classic fish fingers. He serves them with homemade tartare sauce, which is really easy to make. Monkfish is a deliciously luxurious fish which can be expensive, but you could use another white fish such as pollock, haddock or coley instead. Daily Brunch with Ocado recipe collection.
Variation Use baby gherkins instead of big ones – they are much sweeter.
A classic combination - perfect with chips or a mixed green salad, if you're feeling virtuous!
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