Embellish With Relish - The Cookbook
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The perfect blend of sweet to sour creating that nostalgic raspberry ripple for your ice cream sundae
Caramelised Red Onions, with Balsamic Vinegar, Raisins, Herbs and Spices
Pureed rich Redcurrants in a light jelly.
Traditionally made using Dark Sugar, mixed with Spices and Rum.
Handmade Fudge using our own Salted Caramel Sauce!
Fresh Cream and Butter softly blended with Anglesey Sea Salt.
Traditional Seville Orange marmalade, simple flavour with a complex rich finish
Lightly smoked version of the Black Garlic Ketchup with Anglesey Smoked Salt and Smoked Water.
A lightly set jam with sour cherries and a dash of prosecco. Rich and deep in colour and flavour.
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