Meet the Relishes
Zingy, bold, and built for service, our relish range brings to the line. Whether you’re topping dogs, or finishing build-your-own nders relish made t ti k hi d
ore the relishes find the one that
Sweet Tomato Relish
Ripe Body, Rounded Spice – Full-flavour without the fuss.
Made with juicy tomatoes, soft onions, sweet sultanas, and a subtle hint of clove, Blenders Sweet Tomato Relish delivers warmth, depth, and balanced sweetness in every spoon Its smooth-yet-chunky texture spreads easily and holds beautifully Ideal for burgers, sandwiches, cheese boards, and more Versatile across hot and cold dishes, it saves time on the line while delivering flavour that feels slow-cooked A prep-free essential for busy, flavour-forward kitchens
Why Chefs Love It:
Sweet-Savoury Flavour That Delivers: Tomatoes, sultanas, onions and clove combine for warm, balanced flavour that lifts every dish
Versatile Across the Menu: Perfect in burgers, sandwiches, sauces, cheese boards, and more one product, many builds
Hot or Cold-Ready: Performs in warm prep and cold deli service without losing body or flavour
Time-Saving Consistency: Always prepped always ready
No cooking, chopping, or red
Product Specs:
Allergens: Contains Barley - M (Gluten Free), Mustard
Pack Sizes: 920ml, 22L
Shelf Life: 920ml - 12 months 22L - 12 months
Suitable for Vegans
No Artificial Colours, Flavou
Menu-Wide Magic
From burgers to boards, it works across a variety of hot or cold dishes. Depth in a Spoonful Boosts flavour complexity without overpowering
Pack Sizes:
Prep-Free, Pressure-Ready Delivers consistent results in less time.
Red Onion Relish
Chunky Build, Sweet Depth – Savoury flavour in every spoon.
Made for chefs who want more than just sweetness, Blenders Red Onion Relish brings bold flavour and rich texture to burgers, boards, gravies and more Its sweet-savory balance, aromatic spice, and chunky onion add instant depth and colour to hot and cold builds alike Whether folded into sauces or spooned on top, it blends beautifully, holds under heat, and saves time in high‐volume prep No chopping, no cooking - just reliable flavour, batch after batch
Why Chefs Love It:
Flavour Balance That Works: Red onion, sugar, and spice crafted for versatile flavour that complements without overpowering
Menu-Wide Application: Perfect for use in burgers, sandwiches, cheese boards, sauces, gravies, and more
Hot or Cold-Ready: Heat-stable and texture-holding, it performs across service points from grill to garnish
Prep-Free, Consistent Performance: Delivers big flavour and visual impact with zero prep, making it ideal f f d ki h
Product Specs:
Allergens: Contains Celery, M
Pack Sizes: 22L
Shelf Life: 22L - 12 months
Suitable for Vegans
No Artificial Preservatives
Flavour Booster in Sauces and Hot Dishes: Just one spoonful adds depth, richness, and aromatic lift to gravies, sauces and more.
Zero Prep, Consistent Performance: Built for fast-paced service with consistent flavour every time.
Pack Sizes:
2.2L
Texture That Pops: Chunky onion pieces that bring contrast and bite.
Menu Inspiration
ROASTED VEGETABLE & GRILLED HALLOUMI BURGER WITH RED ONION RELISH
This vibrant vegetarian burger combines smoky roasted peppers, courgette and onion with golden, grilled halloumi. Blenders real mayonnaise lends creaminess, while our red onion relish adds a sweet–tangy finish. Served with paprika‐spiced sweet potato fries, it’s a satisfying meat‐free option that cooks efficiently on a busy line.
Ingredients
1 Red onion, sliced into rings
1 Courgette, cut into thin rounds or strips
2 Mixed peppers (any colour), sliced Olive oil, for drizzling
Salt & freshly ground black pepper
450g halloumi, cut into 1cm‐thick slabs
4 Burger buns
120g Blenders Real Mayonnaise
80g Blenders Red Onion Relish
1 Handful baby leaf salad mix
4 Medium sweet potatoes, cut into 1cm fries
Paprika, to taste
Garlic powder, to taste
Olive oil, for tossing
Salt
PREP TIME 15 MIN COOK TIME 30 min
SERVINGS 4
Method
1 Pre‐heat the oven to 200 °C Toss the sweet potato fries with olive oil, paprika, a pinch of garlic powder and salt until evenly coated Arrange in a single layer on a lined tray and roast for 25–30 minutes, turning halfway, until crisp at the edges and tender inside.
2 On a separate tray, arrange the sliced red onion, courgette and mixed peppers Drizzle with olive oil, season with salt and pepper, and roast in the same oven for 20–25 minutes until tender and lightly caramelised Hold warm for service
3.Heat a grill pan or plancha over medium–high heat. Without adding oil, grill the halloumi slices for 2–3 minutes on each side until golden and crisp Split the burger buns and toast cut‐side down in a dry pan or under the salamander for 1–2 minutes until lightly browned
4.Spread both sides of each toasted bun with Blenders Real Mayonnaise Layer with the roasted vegetables and grilled halloumi, then add a handful of baby leaf salad. Top generously with Blenders Red Onion Relish
5 Cap with the top bun and press gently to secure Serve with the spiced sweet potato fries.
Allergens: Contains Gluten, Eggs, Milk, Celery, Mustard
Menu Inspiration
PINSA WITH WHITE SAUCE, GOAT’S CHEESE, WALNUTS & RED ONION RELISH
Creamy white sauce, tangy goat’s cheese, toasted walnuts and sweet Blenders Red Onion Relish come together on a crisp pinsa base. Finished with fresh rocket and Parmesan, this pinsa is simple to prepare yet full of flavour. The relish adds sweetness, the goat’s cheese brings sharpness, and the white sauce ties it all together. A standout option for casual dining, sharing menus or bistro boards.
Ingredients
2 tbsp butter or olive oil
4 cloves garlic, finely minced
400ml milk or cream
2 tbsp plain flour (for thickening)
60g Parmesan cheese, freshly grated (plus extra for topping)
Maldon salt & black pepper, to taste
4 pinsa (pinsa) bases
60g Blenders Red Onion Relish
100g goat’s cheese, crumbled
40–50g walnuts, roughly chopped and toasted
60g rocket (to serve)
PREP TIME 10 MIN COOK TIME 10 min
SERVINGS 4
Method
1 Make the white sauce: In a small saucepan, melt the butter (or heat the olive oil) over medium heat. Add garlic and cook for 30 seconds Stir in the flour and cook for 1 minute to form a roux Gradually whisk in the milk or cream until smooth and thickened (about 2–3 minutes) Stir in Parmesan and season with salt and pepper Set aside
2.Prepare the bases: Preheat the oven to 220°C, or follow the instructions on your pinsa packaging Spread each base with a generous layer of white sauce.
3 Add toppings: Scatter over goat’s cheese and walnuts Spoon small dollops of Blenders Red Onion Relish evenly across each pinsa.
4 Bake: Place the pinsas on a preheated baking tray or stone Bake for 8–10 minutes until golden and bubbling.
5 Finish and serve:Top with fresh rocket, a few Parmesan shavings and a drizzle of olive oil before serving.
Allergens: Contains Gluten, Milk, Nuts, Celery, Mustard
COURGETTE FRITTERS WITH WHIPPED CREAM CHEESE & RED ONION RELISH
Light, crisp and full of flavour, these courgette fritters are served with whipped cream cheese and finished with Blenders Red Onion Relish. Simple to prepare and easy to plate. The relish adds a sweet tang, the cream cheese brings balance, and the fritters stay golden and crisp, making this a versatile dish for starters, sides or sharing plates.
Ingredients
2 medium courgettes (yellow and green), grated or thinly sliced
1 small white onion, grated or finely chopped
2 eggs
2–3 tbsp plain flour
Salt and pepper, to taste
Optional: parsley, dill or mint; pinch of chilli flakes
400g cream cheese
80g Blenders Red Onion Relish
PREP TIME 20 MIN
COOK TIME 15 min
SERVINGS 4
Method
1 Prepare the courgette: Grate or slice the courgettes and sprinkle lightly with salt. Leave to sit in a colander for 10 minutes, then squeeze out as much liquid as possible using a clean tea towel or kitchen paper.
2 Make the fritter mix: Combine the drained courgette with grated onion, eggs, flour, salt, pepper and any optional herbs or spices.
3 Cook the fritters: Heat a little oil in a non-stick frying pan over medium heat Spoon dollops of the mixture into the pan and flatten slightly. Fry for 2–3 minutes per side until golden and crisp Drain on paper towels
4.Whip the cream cheese: Place the cream cheese in a bowl and beat with a spoon or whisk until smooth and slightly fluffy Season with salt and pepper
5.Serve: Arrange warm fritters on a plate. Top each with whipped cream cheese and a spoon of Blenders Red Onion Relish Garnish with fresh herbs if desired
Allergens: Contains Gluten, Eggs, Milk, Celery, Mustard
Menu Inspiration
SPICY CHICKEN BURGER WITH SWEET TOMATO AND JALAPEÑO RELISH
Juicy chicken burgers with a kick of Blenders Sriracha and smoked spices, topped with melted cheddar, fresh lettuce and a tangy relish of Blenders Sweet Tomato and jalapeño. A bold but balanced burger that’s perfect for casual dining, pubs or street-food style menus.
Ingredients
450g ground chicken
50g breadcrumbs
1 egg
2 tbsp Blenders Sriracha
1 tbsp smoked paprika
1 tsp ground cumin
½ tsp ground coriander
1 clove garlic, minced
¼ tsp black pepper
Salt, to taste
50g Blenders Sweet Tomato Relish
1 fresh jalapeño, finely chopped
(remove seeds for less heat)
4 burger buns (brioche or regular)
40g iceberg lettuce
4 slices cheddar cheese
Pickles (optional)
PREP TIME 15 MIN
COOK TIME 15 min
SERVINGS 4
Method
1.Make the relish topping: Combine Blenders Sweet Tomato Relish with the chopped jalapeño. Chill in the fridge for 10 minutes to let the flavour develop.
2 Mix the chicken burgers: In a large bowl, combine chicken, breadcrumbs, egg, Blenders Sriracha, smoked paprika, cumin, coriander, garlic, black pepper and salt Mix until well combined.
3.Shape and cook: Divide the mixture into 4 chicken burgers Heat 1 tbsp oil in a frying pan over medium heat and cook for 4–5 minutes per side until golden and cooked through (internal temp 75°C) Place a slice of cheddar on each burger in the last minute to melt.
4.Toast the buns: Lightly toast the burger buns in a pan or oven for 2–3 minutes until golden
5.Build the burger: Layer lettuce on the bottom bun, top with the chicken burger and melted cheese, add a generous spoonful of the sweet tomato and jalapeño relish, and finish with pickles if using.
Allergens: Contains Barley - Malt Vinegar (Gluten Free), Gluten, Eggs, Milk, Celery, Mustard
Menu Inspiration
POACHED EGG TOSTADA WITH TOMATO RELISH
Crisp tostadas layered with refried beans, poached eggs, melted cheese and a spiced Blenders Sweet Tomato Relish. Finished with sour cream, avocado and fresh coriander, this dish is bold, colourful and perfect for brunch, light lunches or sharing menus.
Ingredients
2 small corn tortillas (or storebought tostada shells)
2 large eggs
1 tbsp olive oil or butter
50g refried beans (optional, but adds great flavour)
30g sour cream
50g shredded cheese (feta, cheddar, Mexican blend or queso fresco)
100g Blenders Sweet Tomato Relish
5g smoked paprika
5g cayenne pepper
¼ avocado, sliced
Fresh coriander, chopped
Salt & pepper, to taste
Lime wedges, to serve
PREP TIME 10 MIN
COOK TIME 10 min
SERVINGS 1
Method
1.Fry the tostadas: Deep fry the tortillas in oil until puffed and crispy, or use pre-made tostada shells
2.Cook the eggs: Heat olive oil or butter in a pan over medium heat. Fry the eggs to your preference or poach them in simmering water.
3.Prepare the base: Warm the refried beans and spread a thin layer on each tostada shell.
4.Build the tostadas: Place the egg on top of the beans Sprinkle with shredded cheese so it melts slightly, then add a spoon of sour cream.
5 Spice the relish: Mix Blenders Sweet Tomato Relish with smoked paprika and cayenne pepper. Drizzle generously over the tostadas
6.Finish and serve: Top with avocado slices, garnish with fresh coriander and serve with lime wedges
Allergens: Contains Contains Barley - Malt Vinegar (Gluten Free), Eggs, Milk, Celery, Mustard
COWBOY STEAK WITH SWEET TOMATO RELISH BUTTER & GREEN BEANS
A premium bone‐in ribeye (cowboy steak) seared hard to build a deep crust, then basted with butter, rosemary and thyme. Topped with a compound butter of Blenders Sweet Tomato Relish and parsley, this dish delivers a balanced sweetness and tang while remaining easy to execute on the line. The green beans are blanched until tender‐crisp to offer a fresh contrast. Preparation is minimal, making it ideal for upscale bar, casual dining or steakhouse menus.
Ingredients
1 large cowboy steak (bone‐in
ribeye, about 700 – 900 g)
Salt & freshly ground black pepper, to taste
2 tbsp butter (softened)
2 tbsp Blenders Sweet Tomato
Relish
1 tbsp chopped fresh parsley
1 tbsp olive oil
1 sprig rosemary
1 sprig thyme
2 cloves garlic, crushed with skin on
1 tbsp butter (for basting)
Green Beans
200 g green beans, trimmed
Butter or olive oil (for tossing)
Salt & pepper, to taste
SERVINGS 2
Method
1.In a small bowl, combine the softened butter, Blenders Sweet Tomato Relish and chopped parsley Mix well, then place the mixture on a sheet of cling film or baking paper and roll into a log Chill in the fridge until firm
2.Season the cowboy steak generously on both sides with salt and black pepper Heat a cast‐iron skillet or grill pan over high heat until very hot and add the olive oil Sear the steak for 3 – 5 minutes per side, depending on thickness
3.Add the basting butter, rosemary, thyme and crushed garlic to the pan and spoon the melted butter over the steak to baste it.
4 If your steak is very thick, transfer the pan to a 200 °C oven and cook for a further 5 – 8 minutes for medium‐rare to medium
5 Once cooked to your liking, rest the steak on a board for at least 10 minutes, loosely covered with foil
6 Bring a pot of salted water to the boil Add the green beans and cook for 3 – 4 minutes until tender‐crisp. Drain and toss with a little butter or olive oil, seasoning with salt and pepper.
7 Slice the rested cowboy steak or serve it whole Top with slices of the chilled tomato relish butter and serve with the green beans
Allergens: Contains Barley - Malt Vinegar (Gluten Free), Milk, Mustard
