5 recipes with Cottage Delight sauces


Through this article, discover 5 gourmet recipes based on Cottage Delight salty sauces, to easily reproduce at home for your next barbecue, picnic or family meal. Cottage Delight still uses traditional recipes but it also brings innovative and gourmet flavours to your table.

Spicy Mango & Ginger Chicken Salad

Chicken mango salad


- 6 small chicken fillets

- A few lettuce leaves

- 1 mango

- 2 tablespoons of spicy mango and ginger chutney

- 2 teaspoons of lime juice

- ½ red onion

- 2 teaspoons of toasted sesame seeds

- 1 teaspoon of olive oil

- 2 teaspoons of curry powder

- 4 tablespoons of Greek yogurt


1/ Preheat the oven to 180°C / 200°C. Mix the chicken in the oil with 1 tablespoon of curry powder, season and mix well.

2/ Place the chicken on a baking sheet with baking paper and cook for 20 minutes until cooked through. Let cool then slice.

3/ To make the vinaigrette, in a bowl, add the rest of the curry powder, the yogurt, the spicy mango and ginger chutney, the lime juice and 1 tablespoon of water.

4/ Serve on fresh lettuce leaves. Add mango and chicken, drizzle generously with dressing and sprinkle with red onion and sesame seeds before serving.

Piccalilli & Bacon Macaroni Cheese

Macaroni Piccalilli


- 4 slices of striped bacon

- 3 tablespoons of Piccalilli sauce

- 250 ml of whole milk

- 175g of macaroni

- 100g grated Red Leicester or cheddar cheese

- 1 handful of breadcrumbs

- 1 tablespoon of flour

- Olive oil

- 1 tablespoon of butter


1/ Grill the striped bacon slices until crispy. Cut into bite-size pieces and set aside.

2/ Preheat the oven to 180°C / 200°C. Spread the breadcrumbs on a baking sheet, drizzle lightly with oil and cook for 5 minutes.

3/ Melt the butter in a saucepan, add the Piccalilli sauce and heat for 1 minute. Add the flour and whisk gently over low heat for 1 minute. Gradually add milk before bringing the mixture to a boil. Continue to whisk while reducing the heat and simmering until thickened, about 5 minutes. Add cheese and stir until melted.

4/ Boil the pasta until al dente. Drain the pasta and toss with the cheese sauce and bacon.

5/ Pour into a large dish, garnish with breadcrumbs and bake for 20 minutes until golden brown. To serve.

Barbecued steak with mushrooms and beer

Steack mushrooms


- 2 rump or sirloin steaks 175 g

- 4 large flat mushrooms

- 150 ml of Hickory barbecue sauce

- 1 blond beer


1/ Place the steaks in a resealable plastic bag with 100 ml of Hickory barbecue sauce, shake well and transfer the steaks to a plate, marinate in the refrigerator for 2 hours.

2/ Grill the steaks to your liking on a hot barbecue, with the mushrooms.

3/ In a frying pan, heat 50 ml of Hickory barbecue sauce with 1/2 beer, stirring well.

4/ Arrange the steak and mushrooms on a plate and pour the sauce.

Chicken, leek and potato pie

chicken, leek, potato pie


- 500g of chicken fillets, cut into pieces

- 100g of bacon

- 2 leeks

- 800g mashed potatoes

- 1 tablespoon of flour

- 1 tablespoon of olive oil

- 250 ml of chicken stock

- 2 tablespoons of crème fraiche

- 4 tablespoons Traditional Farmhouse pickle sauce

- handful of chopped fresh parsley

- 50g grated cheddar


1/ Heat the oil in a large pan. Add the chicken and bacon, cook until golden brown before adding the sliced leeks, cook another 2-3 minutes, until softened. Add the flour and stir to combine.

2/ Add the stock and cook 5 min, or until the chicken is cooked through and the stock has reduced.

3/ Incorporate the crème fraîche into the mixture and season. Pour the mixture into a large baking dish and add the pickle sauce.

4/ Add parsley and cheese to mashed potatoes and distribute evenly over pie mixture, garnish with additional cheese if desired.

5/ Place the dish under the grill until the garnish is golden. To serve.

Gourmet toast with mustard and cheese

Mustard cheese toast


- 50g of bacon matches

- Two thick slices of crusty bread

- 90g grated Wensleydale or gouda or cheddar cheese

- 2 tablespoons of spicy English mustard sauce


1/ Add 50g of bacon in a heated pan and cook for 10 minutes until crispy.

2/ Lightly toast two thick slices of crusty bread.

3/ In a bowl, mix 90g of grated cheese, 2 tablespoons of spicy English mustard sauce and the bacon.

4/ Pour half the mixture on each slice of toast, distribute evenly. Grill until cheese is melted.

Article written by Manon C.

Recipes from cottagedelight.co.uk

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