Eaux Magazine

Scarlett & Mustard Oils

Talking Recipes

“Almost every person has something secret he likes to eat”
~ M.F.K. Fisher, American Food Writer

I was recently interviewed for Eaux Magazine about Scarlett & Mustard, my blog and why I write it.  The main reason behind it is that I wanted to come up with suggestions that would make planning a weekday evening meal much easier and quicker.  I love sharing my recipe ideas but I also love finding out what you’re eating and doing with our yummy bottles!  There is nothing more exciting here at HQ than a Tweet about something you’ve just made using one of our dressings or curds or a Facebook or Instagram post telling us of your own Scarlett & Mustard menus.  Some of our recipes from our ‘fans’ and ‘supporters’ even appear on our website so, as a tribute this week, I thought I would plan a menu using only your recipes.  Let me know what you think and please keep on telling me how you like to use your favourites.


Lisa’s Ways with our Oils – Truffle, Dill and Basil

A sprinkle of the Truffle Oil transforms omelettes and scrambled eggs, is great with chips and makes a meal of asparagus. If you want to show off, try drizzling it over beef carpaccio with parmesan, lemon and rocket (and if you are really showing off just trickle some over shaved truffles). The crispy skin of pan fried sea bass loves the delicate Dill Oil, add it to a cucumber salad or go Greek and stick it in spanakopita!

What doesn’t love basil? One word, tomatoes. Actually, several words; add our Basil Oil to your soups (works a treat drizzled over cauliflower soup, especially when teamed with the truffle oil), mix with ricotta and pile on to chunky toasted bread or just add the slightest touch to seasoned green beans.

And there is no cheeseboard in the world that won’t benefit from having all three on the table, just in case.


Steph’s Kebabs

We have been lucky enough to have Healthy Chef Steph as an Instagram brand ambassador – do follow her @healthychefsteph. One of Steph’s ideas we really liked was chicken breast kebabs with red and yellow peppers cooked in Scarlett’s Ornamental Ginger & Soy Dressing with sweet potato curly fries and a side of cottage cheese!


And just in from Alice

Alice, one of our Curd fans has just suggested that for a moreishly delicious sauce to go with a chocolate or lemon tart – stir our Blackcurrant & Star Anise Curd into some creme fraiche and serve on the side!

Yum! Yum!