Brighten up your condiment cupboard and daily lunches with the newest member of The English Provender Co.’s family – Proper Pickle.

Naturally delicious, crunchy and all grown up, Proper Pickle is packed full of flavour and the perfect amount of punch. Made with authentic, natural ingredients that champion British produce and with no added preservatives, colours or flavours, this is pickle as it should be.

Choose between earthy Beetroot Proper Pickle, zingy Pickled Onion Proper Pickle or the traditional Proper Pickle in either Chunky or Finely Chopped varieties.

So if you’re a lapsed pickle fan looking for something new or thinking of a fresh way to liven up your lunch, why not add a spoonful of Proper Pickle to you next dish or try creating one of our delicious recipes below. From canapés to light lunch ideas or snacks to keep you going, there’s little a dollop of Proper Pickle won’t improve.


Serves: 2

Preparation time: 4 minutes

Cooking time: 6 minutes


4 thick slices wholemeal or seeded bread

2 thick slices ham

4 slices Gruyére cheese

1 large egg

25ml milk

1 tablespoon of sunflower oil

Salt and freshly ground black pepper

4 tablespoons English Provender Chunky Proper Pickle


  1. Spread 2 slices of the bread with the pickle, then top each with a slice of ham and 2 slice of cheese. Place the remaining bread on top of each.
  2. Beat together the eggs and milk in a shallow dish and season with salt and black pepper.
  3. Heat the oil in a large non- stick frying pan. Place the sandwiches in the egg mixture, leave for 1 minute, then turn over.
  4. Place the sandwiches in the frying pan and cook for 3 minutes each side until golden brown and the cheese has melted. Serve immediately with a green salad.


Serves: 1-2

Preparation time: 5 minutes


3 slices white bread with sesame seeds

1 tablespoon light mayonnaise

1 tomato, sliced

2 slices ham

50g sliced cheese

2 tablespoons English Provender Proper Pickled Onion Pickle


  1. Lightly toast the bread on both sides under a preheated moderate grill or in a toaster.
  2. Spread 1 slice of the toast with the mayonnaise. Add the tomato slices and place the cheese on top. Cover with another slice of toast. Spread with the pickle, add the slices of ham and top with the remaining toast.
  3. Cut the sandwich in half or quarters and secure each with a cocktail stick.


These pickle rolls make perfect party food or a great sandwich alternative. If making this recipe in advance, you can secure the rolls with cocktail sticks.

Serves: 3-4

Preparation time: 5 minutes


2 large tortilla wraps, about 26 cm diameter

50g baby spinach leaves

6 thin slices ham

100g grated mature Cheddar cheese

4 tablespoons English Provender Finely Chopped Proper Pickle


  1. Spread the base of one of the wraps with 1 tablespoon of the pickle, arrange half the spinach leaves over the top.
  2. Arrange 3 slices of ham over the spinach to cover, then spread with another tablespoon of the pickle. Sprinkle over half the grated cheese.
  3. Tightly roll up, ending with the seam underneath. Trim the ends of the wrap, then slices into 8 x 2 cm widths.
  4. Repeat with the remaining wrap and ingredients. 


Serves: 4 as a starter or 2 as a main

Preparation time: 10 minutes

Cooking time: 8 minutes


2 medium floury potatoes, peeled, about 450 g

Salt and freshly ground black pepper

1 tablespoon sunflower oil

15g butter

4 slices smoked salmon or trout

4 tablespoons soured cream

A few sprigs dill to garnish

4 tablespoons English Provender Proper Beetroot Pickle


  1. For the rösti, coarsely grate the potatoes into a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with salt and black pepper, then divide into four equal portions.
  2. Heat a large frying pan over a medium heat and add the oil and butter. Add the röstis and using the back of a spoon gently push down to make a compact cake.
  3. Fry the röstis, for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding a little more oil to the pan if required. Remove from the pan and drain on kitchen.
  4. Divide between 4 plates, top with a slice of salmon, a spoonful of beetroot pickle and a little soured cream. Garnish with a sprig of dill and extra freshly ground black pepper.


Perfect for a large family gathering or special occasion such as Easter or Christmas.

Serves: 8

Preparation time: 10 minutes

Cooking time: About 2 hours 45 minutes (allow 20 minutes, per 450g plus 20 minutes)


2.5kg boned and rolled gammon joint

500ml medium dry cider

900ml apple juice

1 cinnamon stick

Cloves, for studding, optional

For the glaze:

6 tablespoons English Provender Finely Chopped Proper Pickle


  1. Place the gammon in a large pan, pour over the cider, apple juice and add the cinnamon stick. Bring to the boil, cover and simmer for 2 hours, turning halfway through the cooking time.
  2. Drain the joint, reserving about 6 tablespoons of the cooking liquid.
  3. Strip off the rind, then score the fat into diamonds. Place on a rack in a large roasting tin, lined with foil. Stud with cloves, if using.
  4. Preheat the oven to 180ºC, Gas Mark 4. Meanwhile, make the glaze, place the pickle in small pan, with the 4 tablespoons of reserved liquid, bring to the boil and simmer for 3-4 minutes, until reduced and thickened.
  5. Brush the glaze over the top. Cook in the oven for about 30 minutes, basting occasionally with any remaining glaze and covering the top loosely with foil, if it becomes too brown.
  6. Allow to stand for 15 minutes before carving, also delicious served cold.

To find out more about Proper Pickles, visit the website at