Pickled Plates

Pickled Plates Pickled Plates are passionate about creative, seasonal, British food. Running monthly supperclubs and private events, from birthdays to networking dinners.

04/08/2026

The elderberries are on their way but there might still be time to make some of these beauties!

Salty and sharp like a caper, and fruity like a berry, these magical little ‘capers’ are made from unripe elderberries. Delicious in salads, with fish, anywhere you feel the need for a fruity pickly pop!

Disclaimer: Unripe elderberries contain mild toxins, however the pickling process breaks down the toxins making them safe to eat. I’ve been making (and eating) them for years to no ill effect, but I am also not a plant expert!

22/07/2026

It’s been almost a year since I was unceremoniously thrust into the world of freelance; a career route I really really never ever wanted to take.

Whilst it has certainly not been easy (Instagram only shows you the good bits), I’ve learnt so much by assisting brilliant stylists, collaborated with wonderful photographers, reconnected with people from the past and got to work with some really cool brands, big and small!

A particular thankyou to .e17 for welcoming me back into the world of catering with open arms and providing the most gorgeous working atmosphere in your kitchen 👩‍🍳

Thanks also to for my first commission (and many more!) and mostly thanks to my love for your endless care and support ❤️

Now I’m ditching freelance for a lovely lovely year long contract and I couldn’t be happier! 🌞

Photographers shown:

22/04/2026

Episode 5: Triple choc brownies!
The secret ingredient to my triple chocolate chip brownies? It’s mayonnaise!! Just one tablespoon adds extra oil, yolk and salt giving the brownies a fudgier texture, a shiny crackly topping and a subtle savouriness which complements the milk, dark and white chocolate involved.
Using a good quality mayonnaise makes all the difference; makes the best mayonnaise IMO with its buttery flavour and gorgeous colour.

It might be a bit of a wild card, but you won’t bake them any other way after trying!

Here’s the recipe:

180g unsalted butter
180g milk chocolate
300g caster sugar
130g plain flour
1 tbsp homemade mayo using
3 medium eggs
30g white chocolate & dark chocolate chips
Pinch of flakey sea salt

🍫Melt the chocolate and butter together then leave to cool to room temperature. Preheat the oven to
180°C (160°C fan/gas mark 4)

🥚 Fold in the sugar, then the flour and mayonnaise. Crack in the eggs and mix one by one and stir, then pour into a lined tray. Scatter over the white and dark chocolate chunks, then liberally sprinkle with flaky
salt.

🌞 Bake for 25 minutes, it’s ready when it’s slightly coming away from the sides of the tin. Leave to cool before slicing into 12

20/04/2026

Episode 4: Chicken Fat Mayo!

If you’ve ever eaten at my house, I have likely fed you chicken fat mayo! It’s a magical dressing using up a by product of a roast chicken and only takes a minute to whip up. Using homemade mayonnaise and even better homemade mayonnaise makes it even more special with its slightly nutty flavour and vibrant colour.
This recipe serves it with a classic chicken and chips but it’s great with a roast dinner too.

INGREDIENTS

🐓 Spatchcock the chicken, rub with and plenty of salt, pepper and dried herbs. Roast with 100ml water in the bottom of the tray, at 180°c for 45 minutes.

🍟 Finely slice potatoes, add to a bowl of cold water then drain to wash off the starch. Pat dry with a clean tea towel then toss with , salt and polenta. fry at 200°c in the airfryer for 15-20 minutes until golden and crisp

🌞 Drain off some of the chicken roasting juices into a bowl of mayonnaise with the garlic, lemon and parsley. Taste and add more juices if needed! Serve up with the carved chicken and chips.

15/04/2026

Magnificent Mayonnaise Episode 2: The Ultimate Prawn Cocktail

A Prawn Cocktails’ not just for Christmas! I love this salad for a treat lunch or light dinner and this is my perfected ultimate version 😏

Using in the Marie Rose dressing adds a lovely buttery flavour. It’s also great for searing off the prawns due to its high smoking point.

Here’s the recipe 👇🏻
Serves 2

INGREDIENTS

Marie rose sauce
2 tbsp homemade mayonnaise using
2 tbsp ketchup
1/2 tsp Worcestershire sauce
1/4 tsp sriracha
lemon juice
Smoked paprika

Salad
1 large gem lettuce
150g new potatoes
200g king prawns
150g cherry tomatoes
1 avocado
80g pickled beetroot
1 handful dill sprigs
1 handful prawn cocktail crisps
Lemon wedges

🌹 Mix the ingredients together for the Marie Rose, taste and season.

🦐 Cook the prawns over a high heat with a dash of hot rapeseed oil for 2-3 minutes until pink. Dust with smoked paprika.

🍅 Air-fry cherry tomatoes for 4-5 minutes until the skins are just bursting. Boil and slice the new potatoes.

🥬 Toss the baby gem and potatoes in Marie Rose dressing and lay on a platter. Top with the prawns, tomatoes, beetroot, avocado, dill and prawn cocktail crisps.

🍋 Drizzle over more dressing and finish with a squeeze of lemon.

marierose

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