Pickled Plates

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

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

26/12/2025

✨Christmas Leftovers One-Pan Lasagne! 🎄

With all the joy of a lasagne (slow-cooked ragu, crispy, cheesy topping) but done in half the time; this is the perfect antidote to endless days of Christmas prepping. It works with any leftover Christmas meats (or even roast veggies if you want to keep it plant-based) and has the winning flavours of tomato, basil and mozzarella– not another festive flavouring in sight 😂

I was very chuffed to be pairing up with   for this recipe. I got everything I needed delivered to me from their Bromyard Farmshop in rural Herefordshire– including their sustainable, high-quality brisket which I braised in mulled wine for my Christmas centrepiece! (See recipe reel on grid)

Here is the recipe (serves 4)

🥕Sauté 2 tbsp olive oil, ½ tsp fennel seeds, 1 onion, 1 carrot, 1 celery stick & 3 garlic cloves for 5 min.

🍷Add 400g leftover brisket, pour in 200ml red wine and reduce by half.

🍅 Stir in 400ml passata, then fold through 3 fresh lasagna sheets (halved). Top with 125g mozzarella + drizzle over 2 tbsp pesto.

🍝 Bake at 200°C for 20 mins until bubbling and golden.

30/11/2025

This gorgeous winter salad is the seasons produce at its best, and just look at the colours: pink, orange and green; the most perfect combo there is IMO.

The perfectly pale pink leaves are bitter AF, so I paired with honey-sweet slices of persimmon, some salty torn olives and ham and to round it all off nicely some creamy port salut. I dressed it with some homemade elderflower vinegar, but a good quality white wine or even sherry vinegar will do the job.

Here are the ingredients, just dress well and arrange nicely on a platter

1/2 head radicchio (this pale pink variety is called ‘La Rosa del Veneto’
1 tbsp extra virgin olive oil
1 tbsp elderflower vinegar, or any good quality white wine/champagne vinegar
1/2 persimmon
3 slices parma ham
80g port salut
Some big chunky green olives
Some toasted hazelnuts for crunch would be nice in it too

6 bakes of 2024!1. Strawberry drizzle & dark choc 2. Carrot cake with brown butter & triple citrus icing3. Summer fruits...
30/11/2024

6 bakes of 2024!

1. Strawberry drizzle & dark choc
2. Carrot cake with brown butter & triple citrus icing
3. Summer fruits Swiss roll
4. Rum & raisin spotted dick
5. Granny’s Christmas pudding
6. Black Forest frangipane

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