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|
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.
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.
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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