Seasonal recipes designed to bring flavour to the table

Sticky Fresh Chilli Jam Roast Chicken 

This Sticky Fresh Chilli Jam Roast Chicken is a vibrant twist on a classic, balancing gentle heat with rich, savoury flavours. Glazed with Tracklements Fresh Chilli Jam, it delivers perfectly caramelised skin and a subtle sweetness that makes it ideal for relaxed entertaining or a standout Sunday roast. 

Serves: 4

Prep: 15 mins

Cook: 1 hour 30 mins

Ingredients: 

60g butter, softened 

2 garlic cloves, peeled and crushed 

70g Tracklements Fresh Chilli Jam 

Finely grated zest of 1 lemon 

1.5kg free-range chicken 

Sea salt and black pepper 

Method:

  • Preheat the oven to 190°C /170°C fan/gas mark 5.
  • In a bowl, mix the butter, garlic, Fresh Chilli Jam and lemon zest together. 
  • Prep the chicken: with the chicken’s legs pointing towards you, use your hands to loosen the skin from the breasts. Spread the Chilli Jam butter mixture evenly over the breasts under the skin.
  • Put the chicken in a medium-sized, high-sided baking dish, with a generous pinch of salt and a good grind of pepper. Quarter the zested lemon and add to the dish with 200ml water. 
  • Roast for about 70 minutes, basting every 15 minutes or so, until the skin is golden-brown and crisp, and the juices run clear (stick the tip of a sharp knife into the thickest part of the thigh to check; if the juices are still a little pink, just give the bird 5 to 10 minutes more cooking). 
  • Remove from the oven, leave to rest for 10 minutes, then carve and serve with the pan juices, boiled, buttered potatoes and your favourite veggies. 

Jersey Royal & Watercress Tart with Tracklements Wild Garlic Sauce 

Celebrating the best of British spring produce, this Jersey Royal & Watercress Tart is fresh, vibrant and full of flavour. Paired with a ready-made fragrant wild garlic sauce, it makes an easy, light yet indulgent dish that’s perfect for Easter entertaining or relaxed seasonal lunch, best served warm.

 Serves: 4 – 6

Prep: 25 mins

Cook: 55 mins

Ingredients: 

350g jersey royal potatoes 

1 pack 320g ready-made shortcrust pastry 

4 free-range eggs 

100g watercress 

½ jar (70g) Tracklements Wild Garlic Sauce 

Zest of 1 lemon 

200g cottage cheese, drained 

120g Cheddar cheese, grated or crumbled 

Method:

  • Heat the oven to 200°C/180°C fan/gas mark 6. 
  • Put the potatoes in a saucepan, cover with cold water. Add a big pinch of salt and bring to the boil, then simmer for 12-15 mins until just tender. Remove from heat and plunge the potatoes into cold water to cool. 
  • Roll the pastry out until about 5mm in thickness, transfer to a loose-bottomed deep 20cm tart tin. Chill for 10 mins until firm. 
  • Prick the base with a fork, line with baking parchment and fill with baking beans or rice. Blind bake for 15 mins. 
  • Trim the par-baked case with a serrated knife. Meanwhile separate the egg white and yolk. Then brush the pastry case with the egg yolk and bake for a further 5 mins until golden. 
  • Briefly blitz the watercress to a puree (or finely chop). Whisk the remaining eggs and egg white in a bowl and stir in the wild garlic sauce, the watercress, the lemon zest and cottage cheese. 
  • Slice the potatoes into rounds approx. 5mm wide and arrange two thirds of them in the pastry case then pour over the green egg mixture, add the remaining potatoes on top and cover with the Cheddar. 
  • Bake for 35-40 mins. Allow to cool for about 15 mins before you remove it from the tin. Serve with salad, asparagus, roasted veg or pan-roasted salmon

Tracklements Fresh Chilli Jam RRP £4.10 for 210g and Tracklements Wild Garlic Sauce RRP £3.70 for 140g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk

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