The weather may not be the brightest and winter can sometimes seem long, but fear not, as Ballymaloe Foods is on hand to help with a series of mood-boosting, nutritious recipes to help you kick-start the year.

Ballymaloe Foods has created a range of ‘winter blues-busting’ recipes – all featuring the delicious Ballymaloe Relish as a key ingredient. From bagels to burgers, and chicken to avocado, these recipes are anything but dull and are certain to brighten your mood and boost your energy levels.

Expertly crafted from a family recipe, Ballymaloe Relish should be an essential part of every home-cook’s kitchen, and with a tasty blend of tomatoes, sultanas and spices, it adds a delicious dose of flavour to a range of dishes.

Open Greek Bagel with Feta & Ballymaloe Relish

  • Cooking Time: 8 minutes
  • Serves: 2
  • Skill: Easy
  • Allergens: Wheat, dairy


  • 2 bagels or koulouri
  • 100g feta cheese
  • 12 Kalamata olives
  • Rocket
  • Olive oil
  • Salt & freshly cracked pepper
  • Ballymaloe Relish


  1. Cut each bagel in half and spoon some Ballymaloe Relish on all 4 cut halves.
  2. Halve the olives and place over the relish, then crumble the Feta on top.
  3. Place the bagels under the grill (on a medium heat) until the Feta is nice and golden.
  4. Top each with some rocket and a drizzle of olive oil. Add a twist of black pepper, and enjoy immediately.

Crushed Avocado on Toast, with a Sunny Side Up Egg & Ballymaloe Relish

  • Cooking Time: 12 minutes
  • Serves: 1
  • Skill: Easy
  • Allergens: Egg, gluten


  • 1 slice of bread (preferably sourdough)
  • 1 ripe avocado
  • 1 free-range egg
  • 1 tsp mint
  • A squeeze of lime juice
  • Red or green chilli (finely chopped) (optional)
  • 1-2 tbsp extra virgin olive oil
  • Sea salt and freshly-cracked black pepper
  • Ballymaloe Relish


  1. Carefully remove the avocado flesh from its skin and mash with a fork. Add the mint and a squeeze of lime. Season with salt, then mix well. If you like a little heat, add in some finely-chopped chilli.
  2. Heat a little olive oil in a heavy-bottomed frying pan. Toast the bread in the pan for about 2 minutes each side, or until golden around the edges, ensuring it has absorbed all the oil. Take out and set aside. Wipe the pan out with a piece of kitchen paper and put it back on the heat.
  3. When the pan begins to sizzle again, fry the egg in a little olive oil (2-3 minutes for a sunny side up egg, where the whites will be just set, but the yolk still gooey).
  4. Spread the avocado mixture over the toasted bread. Pop the egg on top and serve with a plentiful helping of Ballymaloe Relish on the side.

Halloumi Burger with Sweet Potato Fries

  • Cooking Time: 20 minutes – Preheat the oven to 200°C/400°F/Gas Mark 6
  • Serves: 2
  • Skill: Easy
  • Allergens: Dairy, gluten, mustard seeds


  • 2 brioche buns
  • 200g Halloumi cheese (thickly sliced)
  • 1 large sweet potato
  • 2 tbsp olive oil
  • ¼ red onion
  • 1 large beef tomato
  • Handful of rocket
  • 4 tbsp Ballymaloe relish


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. To make your sweet potato fries, cut your sweet potato into skinny fries, then cook in boiling water for 7 minutes. Drain and place on a baking tray with a tablespoon of oil and cook for 20 minutes in your preheated oven.
  3. Heat a griddle pan. Brush both sides of the thickly-sliced halloumi with oil and place on the heated griddle (a non-stick frying pan is equally as good). Cook until the halloumi is deliciously charred (around 3 minutes each side).
  4. Place the brioche puns on the griddle/non-stick pan for 2 minutes or until toasted and golden.
  5. Slather both sides of the brioche bun with Ballymaloe Relish and top the base with half of the seared Halloumi, tomato slices, red onion and rocket.
  6. Pop on the lid and serve with a side of crunchy sweet potato fries and a dipping bowl of extra Ballymaloe Relish.

Chicken Tacos with Ballymaloe Relish

  • Cooking Time: 25 minutes 
  • Serves: 4
  • Skill: Medium
  • Allergens: Wheat


  • 8 – 12 soft flour tortillas
  • 2 chicken breasts
  • 4 tbsp Ballymaloe Relish
  • 1 avocado (sliced)
  • 2 tbsp coriander (freshly chopped)
  • 1 lime (cut into wedges)
  • 1 tsp pickled jalapeños (finely chopped)
  • 2 tbsp home-made pickled onions  
  • Sea salt and freshly cracked black pepper


  1. To make the pink pickled onions in this recipe, place some finely-sliced red onion into a small jar with a few tablespoons of the pink vinegar from a jar of beetroot. Leave to pickle for at least 30 minutes before adding to the tacos.
  2. Place a heavy griddle pan over a medium heat.
  3. Lay the chicken breast on a chopping board and flatten with your palm. Slice horizontally to butterfly the breast.
  4. Toss the chicken in a little olive oil, then season the chicken with sea salt and freshly-cracked black pepper. Fry the chicken in the griddle pan until completely cooked, turning halfway through. Set aside to rest before slicing.
  5. Warm the tortillas by placing them on a dry, hot frying pan.
  6. Once warmed through, fill each tortilla with strips of chicken, slices of avocado and fresh coriander.
  7. Spoon a dollop of Ballymaloe Relish over each taco and scatter some finely-chopped jalapeños and your home-made pink pickled onions over the top.

Chicken and Avocado on Sourdough with Ballymaloe Relish

  • Cooking Time: 10 minutes
  • Serves: 1
  • Skill: Easy
  • Allergens: Gluten, mustard seeds


  • 2 slices sourdough bread
  • Butter
  • 1 grilled chicken breast (sliced)
  • 1 tomato (sliced)
  • 1 avocado (sliced and seasoned with salt and pepper)
  • Roast pepper slices
  • 2 tbsp Ballymaloe relish


  1. Butter both sides of the sourdough then slather with Ballymaloe Relish.
  2. Top the base layer with your tomatoes, then add sliced chicken, and top with the roast pepper strips and seasoned avocado slices.
  3. Pop on the lid, cut in half and enjoy every delicious mouthful.

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