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Available for over a year

Two very simple dishes to take along to a BBQ this bank holiday weekend, you could also char the pineapple on the BBQ for added smokiness. Charred pineapple salsa: • 1 large pineapple • Half a red onion, finely chopped • Handful mint leaves, finely chopped • Juice of one lime • 1 red chilli, finely chopped • Splash of virgin rapeseed oil • Pomegranate seeds (from half a pomegranate) 1. Remove top and bottom from pineapple with a sharp knife then cut the skin off the pineapple. Cut down the flesh into spears, leaving the core behind. 2. Heat a dry frying pan over a high heat then add the pineapple spears, cook, turning occasionally until brown and charred then leave to cool before slicing into chunks. 3. Combine remaining ingredients in a bowl with the pineapple, stir and serve. Bacon and egg potato salad: • 3 large hard boiled eggs, peeled and roughly chopped • 2 handfuls smoked bacon lardons • 1kg small baby new potatoes, cooked whole then cooled. • Handful fresh chives • 3 spring onions, chopped • 2 tablespoons good mayo • Salt and pepper to taste 1. Fry the bacon lardons in a little rapeseed/veg oil until crispy. 2. Combine remaining ingredients, scatter over the bacon including any rendered fat, mix well, serve.