Wild venison is cooked in a rich, natural, venison stock with caramelised onions and a selection of root vegetables, herbs & juniper berries. It's then enriched with a generous splash of sloe gin.
The spicy twist to the classic Piccalilli combines the bite of red chillies with a medley of crunchy cauliflower and courgettes. The perfect accompaniment to cold meats and cheese.
"This outstanding punchy mustard relish is a real family favourite. Delicious with hams, burgers and sausages."Audrey BaxterSpecial Dietary Information:Suitable for...
