Like many an amazing gin, Arden’s Fine Food has friendships at its roots – and a worldwide eye for inspiration. Celebrate World Gin Day at home with these quick and easy Arden’s canapes, which pay tribute to the world’s most influential gin cultures.
When best friends Tim and Derek first began baking gourmet treats in Tim’s garden shed, they never could have imagined that they would one day see their products in the likes of Sainsbury’s andWaitrose. But, as anyone who has tried the brilliantly buttery bites in your June Gin of the Month box can attest, these goodies are a cut above.
Inspired by the flavours of Europe and baked with the passion of true foodies, Arden’s goodies aren’t stuffed full of synthetic ingredients to make them slightly less calorific. Rather, these treats are an indulgent credit to the cultures that inspired them… and fabulous party food, especially alongside the recipes below!
UK: Caramelised Onion Chutney
Serve on the Arden’s Lockerbie Cheddar and Caramelised Onion Chutney Bites in your June Gin of the Month box
Put the oil, onion, chilli and bay leaf in a pan and cook gently over a low heat for about 20 minutes. When the onions are dark, add the sugar and vinegars, along with a pinch of mustard seed. Simmer, stirring at intervals. When the chutney is dark and thick, pour it into a sterilised jar and seal until required.
1 red onion, peeled and sliced thinly
½ red chilli, de-seeded and chopped
½ bay leaf
5ml olive oil
200g brown sugar
25ml balsamic vinegar
25ml red wine vinegar
Spain: Black Olive Tapenade
Serve on Arden’s Rosemary Infused Bakes
Blitz the first four ingredients with 2tbsp olive oil for about 15 seconds. Scrape down the edges, add the rest of the olive oil and blitz until smooth. Serve in a bowl with Arden’s Rosemary Infused Bakes.
400g pitted black olives
2 garlic cloves, minced
6 small anchovy fillets
4tbsp olive oil
Philippines: Mango and Tomato Salad
Serve on Arden’s Fiery Chili and Spelt Oaty Thins
Combine your liquid ingredients in a small bowl and whisk together. Add sugar and pepper, then mix through. In a serving bowl, combine your mango, tomato, red onion and cilantro, then pour over your dressing. Toss well and serve with Arden’s Fiery Chili and Spelt Oaty Thins.
1 large mango, peeled and julienned
1 large tomato, seeded and chopped
½ small red onion, peeled and diced
½ bunch coriander
3tbsp fish sauce
1tsp canola oil
¼ tsp pepper
USA: Blueberry Compote and Cream
Serve on Arden’s Nutty Nibbles
Combine sugar and water in a saucepan with lemon zest and bring to a boil. Simmer for five minutes and discard the zest. Add the blueberries and simmer until they burst, about three minutes. Stir well. Remove from the heat and add lemon juice, then stir to combine. Serve on Arden’s Nutty Nibbles, topping with a dollop of whipped cream.
2 strips lemon zest
300g fresh or frozen blueberries
1 1/2 tbsp fresh lemon juice