As summer’s golden embrace beckons us to indulge in the pleasures of alfresco dining, Tracklements – a proud certified B Corp – presents a quartet of irresistible recipes that epitomise gourmet excellence. From the zesty zing of Potato Salad with Dijon Mustard and Tracklements Creamy Mayonnaise, to the succulent Beef Burger elevated by their Sweet Mustard Ketchup, each dish promises a symphony of flavours. For a plant-based delight, the Sweet Potato Burger is perfectly paired with Tracklements Sweet Pepper Relish, while the Sticky Onion Marmalade Sausages, laced with their Caramelised Onion Marmalade, offer a rich, savoury indulgence. Savour these culinary masterpieces and celebrate summer in the most delectable way.

Potato Salad with Dijon Mustard and Mayonnaise

This classic Potato Salad with Dijon Mustard and Mayonnaise is an effortless dish that can be made ahead and chilled until ready to serve. Pair with grilled meats, a vibrant vegetable platter, or crusty bread for a delightful summer meal.


  • 1kg waxy potatoes (good varieties are Charlotte, Anya, Nicola), cut into bite sized pieces.
  • 1 small red onion, very finely chopped
  • 1 tbsp capers
  • 2 tbsp gherkins, roughly chopped
  • handful of flat leaf parsley, chopped
  • sprinkle of dried chilli flakes (optional)
  • sea salt and cracked black pepper

For the dressing:

  • 4 tbsp crème fraîche or natural yoghurt
  • 2 tbsp Tracklements Rich & Creamy Mayonnaise
  • 2 tsp Tracklements Smooth Dijon Mustard
  • 1 tsp chopped chives


  1. Place the potatoes in a saucepan of boiling water and cook uncovered for 15-20 mins or until tender.
  2. Meanwhile, make the dressing by combining all the relevant ingredients and mixing well.
  3. Whilst the potatoes are still warm, add them to the dressing along with the onion, capers, gherkins, parsley, chilli, salt & pepper and mix well.
  4. Combining the ingredients when the potatoes are warm ensures the potatoes absorb the dressing as they cool.
  5. Serve immediately at room temperature. Serves 4 as a side dish.

Beef Burger with Sweet Mustard Ketchup

These simple, succulent beef burgers can be prepped ahead and cooked at the hob or on the barbecue depending on the weather! For even more flavour, top with a healthy dollop of sweet and spicy mustard ketchup and serve with fries, green salad or a fresh, homemade slaw.


  • A little olive oil
  • 100g onions, chopped
  • 600g minced beef
  • 10g butter
  • 1 clove garlic, crushed
  • 2 eggs
  • 1½ tsp salt
  • ½ tsp white ground pepper
  • 10g white breadcrumbs

To serve:

  • 4 crusty rolls
  • Good pouring of Tracklements Sweet Mustard Ketchup
  • Fries, salad or slaw
  • Sweet Potato Burger with Sweet Pepper Relish
  • Sticky Onion Marmalade Sausages


  1. To make the burgers, heat the olive oil in a pan and cook the onions on a medium heat until soft and transparent in colour.
  2. When cooked, place in a bowl along with all the ingredients and mix well.
  3. Leave to rest in the fridge for 1 hour.
  4. Using your hands, divide the mixture into 4 and shape each portion into burgers.
  5. Place the burgers onto a slightly oiled tray. Either grill, fry or barbecue the beef burgers until cooked through.
  6. While the beef burgers are cooking, grill the crusty rolls until lightly toasted.
  7. Assemble, adding a good pouring of Tracklements Sweet Mustard Ketchup to taste.

Sweet Potato Burger with Sweet Pepper Relish

Everyone loves some al fresco eating in the summer and Tracklements can lend a hand in adding flavour and interest to vegan eats with no effort! This sweet potato burger is a barbecue must and the Sweet Pepper Relish is not only a fabulous “bread & butter pickle” but a barbecue essential.


  • 3 large sweet potatoes (about 750g)
  • 3 tbsp Tracklements Sweet Pepper Relish and extra to serve
  • ½ tbsp ground cumin
  • ½ tbsp ground coriander
  • 170g can sweetcorn, drained
  • small bunch coriander, roughly chopped
  • 100g polenta
  • salt and pepper


  1. Heat oven to 200°C/gas mark 6.
  2. Pierce the potato skins and place on a baking tray. Bake for 45 mins until really soft. Remove from the oven and leave to cool.
  3. Scoop out the “flesh” of the potato and put in a bowl.
  4. Add 3 tbsp of Sweet Pepper Relish.
  5. Mash together with the cumin and ground coriander, sweetcorn, fresh coriander and half of the polenta and season.
  6. Shape the mixture into 10 burgers.
  7. The mixture will be quite soft. Carefully dip each one into the remaining polenta and dust off any excess.
  8. Place burgers on oiled baking trays and chill for at least 30 mins. You can wrap and freeze the burgers if you like.
  9. When the flames on the BBQ have died down, place a large, well-oiled non-stick frying pan or sturdy baking tray on top of the bars.
  10. Cook the burgers in the pan or on the tray for 10 mins each side until nicely browned.
  11. Alternatively, heat oven to 220C/200C fan/gas 7 and cook on oiled baking trays for 15 mins.
  12. Serve in buns with a dollop of Sweet Pepper Relish, slices of onion and salad leaves.

Sticky Onion Marmalade Sausages

These tantalising Sticky Onion Marmalade Sausages are easy to prepare and can be cooked to perfection in the oven  or grilled on the barbecue. Serve with creamy mashed potatoes, a crisp green salad, or buttery peas.


  • 8 Sausages
  • 4 tbsp Tracklements Caramelised Onion Marmalade


  1. Cook the sausages in the oven until almost done.
  2. Drain off the fat and put the Onion Marmalade on top.
  3. Finish in the oven for 5 mins.
  4. Place the sausages on a bed of mashed potato.
  5. Stir a little red wine and seasoning into the pan juices for a brilliant onion gravy.