Taste of Summer with Tracklements

Whether you’re planning a lazy picnic, a midweek family meal or a sizzling summer barbecue, these vibrant recipes using Tracklements’ award-winning condiments promise to elevate everyday dining into something truly special. From a Greek-inspired frittata and smoky hake to mustard-glazed ribs and indulgent stuffed chicken, each dish is bursting with bold, seasonal flavour. Simple to prepare and packed with wholesome ingredients, these Tracklements favourites are delicious proof that store-cupboard staples can make all the difference. So stock up, get cooking, and let your condiments do the talking.

Pea, Courgette, Cherry Tomato and Feta Frittata with Tracklements Fresh Mint Jelly

Bursting with vibrant Mediterranean flavour, this sunshine frittata showcases the best of Greek-inspired ingredients – courgettes, sweet tomatoes, creamy feta and a drizzle of rich olive oil. Light, satisfying and versatile, it’s perfect served warm or cold. Enjoy it as a picnic hero, a wholesome snack, or paired with a crisp salad and crusty bread for an effortless summer supper.

Serves: 4-6
Prep time: 15 mins
Cook time: 40 mins

Ingredients:

• 200g cherry tomatoes
• Olive oil
• Salt & pepper
• 300g new or La Ratte/Pink Fir potatoes
• 6 eggs
• Splash of milk
• 1 clove garlic, crushed
• 1 tbsp Tracklements Fresh Mint Jelly
• Small bunch parsley
• 3 tbsp cream cheese
• Knob of butter
• 1 courgette, coarsely grated with the water squeezed out
• 150g peas, defrosted
• 100g feta cheese cut into small cubes

Method:

1. Preheat the oven to 220°C/425°F/gas mark 7
2. Cut the tomatoes in half, place on a baking tray, sprinkle with olive oil, salt and pepper and pop on the middle shelf in the oven. After 10 mins turn the oven off but leave the tomatoes inside so they continue to cook.
3. Boil the potatoes for 12-15 mins until just tender, drain and leave to cool. Then slice into 50p piece thickness.
4. Whisk the eggs with a splash of milk, the garlic, Tracklements Fresh Mint Jelly and the parsley and season with salt and pepper. Stir in the cream cheese.
5. Add a tbsp of olive oil and a knob of butter to a large, non-stick frying pan on a medium heat. When hot, place the potato rounds in the pan and cook until both sides are golden.
6. Add the grated courgette and fry for a further minute then add the peas.
7. Spread the mixture out, pour the egg mix over the top, cook for 1 minute before adding the feta and the tomatoes.
8. Turn the heat down slightly and cook for approx. 8 mins or until almost set then put the pan under the grill and cook for another couple of minutes until the frittata is puffed up and golden on top.
9. Serve on its own or with a mixed salad and crusty bread.

Mustard-Glazed Pork Ribs with Tracklements Sweet Mustard Ketchup

Give your ribs the star treatment with this irresistibly tangy glaze. Sweet Mustard Ketchup adds a bold, flavour-packed twist that caramelises beautifully. Easy to prep and impossible to resist, these sticky, succulent ribs are a guaranteed summer crowd-pleaser – perfect for sharing with friends and family in the sunshine.

Serves: 4
Prep time: 10 mins
Marinating time: 2 hours
Cook time: 1 hour

Ingredients:

• 290g Tracklements Sweet Mustard Ketchup
• 2 cloves garlic crushed
• 4 tbsp honey
• 1 tbsp vegetable oil
• 8 large uncooked pork back ribs (approx. 1.2kg)

Method:

1. Preheat the oven to 180°C/350°F/ gas mark 4.
2. Mix all the ingredients, except the spare ribs, in a bowl.
3. Place the ribs in a heavy-based roasting dish, pour the sauce generously over them, and turn to ensure every rib is thoroughly coated.
4. Cook for 1 hour turning every 20 mins and basting as you go. Alternatively marinate in the sauce for 2 hours or overnight and cook on the bbq.
5. Serve with slaw and salad.

Smoky Hake with Spicy Beans and Fresh Chilli Jam

A quick and easy dish for a super midweek supper. Hake beautifully absorbs the bold flavours of Smokin’ Chipotle Sauce and spicy chorizo, creating a rich, smoky, and satisfying meal with just the right level of heat.

Serves: 2
Prep time: 5 mins
Cook time: 16 mins

Ingredients:

• Olive oil
• Approx. 200g chorizo, sliced into 1cm slices
• 1 onion, finely chopped
• 260g bag spinach
• 2 skinless hake fillets
• Tracklements Smokin’ Chipotle Sauce
• 400g can cannellini beans, drained
• Juice of half a lemon
• 1 tbsp Tracklements Fresh Chilli Jam

Method:

1. Preheat the oven to 200°C/375°F/gas mark 5. Heat a tsp of oil in a large frying pan over a medium-high heat. Add the chorizo and fry for 2-3 mins until the juices run into the pan. Add the onion and cook for a further 6-8 mins until the onion is soft and golden.
2. Meanwhile boil a kettle of water. Put the spinach in a colander, slowly pour the boiled water over it. Once wilted run cold water over the spinach (this will help to keep its colour). When cool squeeze out the water and set aside.
3. Put the fish fillets on an oiled baking tray and sprinkle a few drops of Smokin’ Chipotle Sauce over the top. Bake in a hot oven for 5-8mins until cooked to your taste.
4. Add the beans and Fresh Chilli Jam to the pan, heat through then add the spinach and lemon juice and stir.
5. Serve the fish on top of the bean mixture along with any juices from the baking sheet.

Mustard Stuffed Chicken with Robust Wholegrain Mustard

Convenient, delicious, and perfect for busy weeknights – this dish takes just 10 minutes to prepare! The combination of Robust Wholegrain Mustard and cheese creates a rich, moreish filling with a delightful tang, making every bite irresistibly tasty.

Serves: 4
Prep: 5 mins
Cook: 20-25 mins

Ingredients:

• 100g mascarpone cheese
• 50g strong Cheddar cheese, grated
• 2 dsp Tracklements Robust Wholegrain Mustard
• 4 skinless, boneless, chicken breasts
• 8-12 rashers streaky bacon (or Parma ham if preferred)
• salt and pepper to season

Method:

1. Preheat the oven to 200°C/400°F/gas mark 6. In a bowl, mix together the cheeses and Robust Wholegrain Mustard.
2. Cut a slit into the side of each chicken breast and stuff with the mustard mixture.
3. Stretch/flatten the bacon rashers by pressing the back of a knife along the rasher, then wrap 2 rashers around each stuffed chicken breast just firmly enough to hold the parcel together. If in doubt, wrap a third rasher around the chicken parcel.
4. Season and place in a lightly oiled shallow casserole dish. Roast in the centre of the oven for 25-30 mins until tender on the inside with crispy bacon on the outside.
5. Serve with green beans and potato wedges.

Tracklements Fresh Mint Jelly RRP £3.85 for 220g, Tracklements Sweet Mustard Ketchup RRP £3.70 for 290g, Tracklements Smokin’ Chipotle Sauce RRP £3.85 for 150ml, Fresh Chilli Jam RRP £4.10 for 210g or £5.50 for 345g, and Tracklements Robust Wholegrain Mustard RRP £2.60 for 140g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk