A Splash of Sarson’s with Jimmy Doherty

The UK’s number one vinegar brand, Sarson’s has partnered with Jimmy Doherty for a campaign that highlights the quality and craftsmanship that goes into every bottle of vinegar they produce. Doherty, best known for BBC series ‘Jimmy’s Farm’ is a pioneer of British ingredients and believes quality and heritage are important to avoid compromising on taste, so it’s not surprising he’s supporting Sarson’s whose expert craftsmanship means the delicious taste of their famous malt hasn’t changed in over 200 years. To celebrate the new partnership, Doherty has come up with two delicious recipes that showcase the versatility of Sarson’s malt vinegar. Why splash anything else over your chips – or indeed in your cooking?

Sarson's Fish and chips
Sarson's Fish and chips

Sarson’s Fish and Chips



January 3, 2018

With pea and broad bean mayo and Sarson's sweet and sour pickled baby onions

  • Prep: 25 mins
  • Cook: 40 mins
  • Yields: Serves 4


For the sweet and sour pickled baby onions:

400 g frozen peeled white pearl onions, defrosted

100 g light soft brown sugar

100 ml Sarson’s Malt Vinegar

1 sprig fresh rosemary

3 sprigs fresh thyme

1/2 tsp dried chilli flakes

1 tbsp pink peppercorns

1/2 tsp fine sea salt

For the pea and broad bean mayo:

55 g frozen peas

55 g frozen broad beans

1 tbsp fresh mint leaves, reserve some for garnish

2 egg yolks

1 tsp Dijon mustard

1 1/2 tbsp Sarson's Malt Vinegar

140 ml rapeseed oil

140 ml groundnut oil

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

For the chips:

800 g Maris Piper or King Edward potatoes, peeled and cut into 2cm batons

600 ml sunflower oil, for deep frying

1 tsp fin sea salt

For the batter:

75 g cornflour

200 g plain flour

1 tsp fine sea salt

330 ml real ale

2 tbsp Sarson's Malt Vinegar

For the fish:

600 ml sunflower oil, for deep frying

4 tbsp plain flour

1/2 tsp fine sea salt

4 x 250 g thick white fish fillets, such as coley, haddock, whiting or cod

1 lemon, cut into wedges, to serve


For the sweet and sour pickled baby onions:

1Pack the onions into a clean, sterilised 450ml clip-top jar.

2Add the sugar and Sarson’s Malt Vinegar to a small saucepan with the herbs, chilli flakes, peppercorns and salt, and cook on a gentle heat until the sugar has dissolved. Turn up the heat and bring to a boil.

3Pour the hot pickling liquid over the onions, making sure that they are all covered with no air pockets. Seal the jar and leave to cool.

4TIP: These onions can be eaten immediately but will improve in flavour if kept for a month. Once opened, keep refrigerated.

For the pea and broad bean mayonnaise:

1Cook the peas and broad beans in a small pan of boiling water for 1-2 minutes. Drain and immediately run under ice cold water.

2Remove the outer skin from the broad beans and discard. Set aside 10g of peas and broad beans for garnish. Blend the remaining peas, broad beans and mint in a food processor until you have a coarse purée.

3In a medium bowl whisk together the egg yolks, mustard and Sarson’s Malt Vinegar. Gradually whisk in the oils in a steady stream until the mayonnaise is thick and creamy. Stir through the pea and broad bean purée, mix well and season with a little salt and pepper. Spoon into a small serving bowl and garnish with the reserved peas, shelled broad beans and a sprig of mint. Chill until required.

4TIP: This mayonnaise will keep well in the fridge for 3-4 days in a sealed container.

For the chips:

1Steam the potatoes for 4-5 minutes over a pan of simmering water, then remove and allow to dry out on a piece of kitchen paper.

2Pre-heat the oil in a deep fat fryer or deep heavy-bottomed saucepan to 180°C. Add the potatoes in batches and fry for 3-4 minutes, or until golden-brown and crisp.

3Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt, and keep warm in a low oven while preparing the fish.

For the fish:

1To make the batter, mix the cornflour, plain flour and salt together in a large bowl.

2Make a well in the centre and whisk in the ale and Sarson’s Malt Vinegar until smooth. Set aside.

3Pre-heat the oil in a deep fat fryer or deep heavy-bottomed saucepan to 180°C.

4Place the flour and salt in a large plastic food bag. Add the fish fillets, one at a time, and shake until coated in the seasoned flour.

5Coat one floured fish fillet in the batter and carefully lower into the hot oil. Cook for 5-6 minutes, depending on the thickness of the fillets, until crisp and golden.

6Remove from the oil using a slotted spoon and place onto a plate lined with kitchen paper. Place the cooked fish onto a baking tray and keep warm in a low oven with the chips.

7Bring the oil back to temperature and cook the remaining pieces of fish in exactly the same way.

8Remove the fish and chips from the oven and serve with a lemon wedge, pea and broad bean mayonnaise and Sarson’s sweet and our pickled baby onions, not forgetting a good glug of Sarson’s Malt Vinegar for the chips.

Recipe created by Jimmy Doherty in collaboration with Sarson’s

Jimmy Doherty - sticky ribs
Jimmy Doherty - sticky ribs

Sarson’s Sticky Spare Ribs


January 3, 2018

With smoky sweet potato wedges

  • Prep: 45 mins
  • Cook: 45 mins
  • Yields: Serves 4


1 2/5 kg whole rack spare ribs

Small bunch of fresh coriander, to garnish

3 spring onions, finely sliced to garnish

1 lime, cut into wedges, to serve

For the poaching liquid:

2 tbsp Sarson's Malt Vinegar

200 ml soy sauce

130 g light brown muscovado sugar

1 tbsp Chinese five-spice

3 whole star anise

1/2 tbsp dried chilli flakes

6cm piece of fresh ginger, peeled and grated

450 ml water

For the sticky Sarson’s glaze:

75 ml dark soy sauce

50 g dark brown muscovado sugar

50 ml Sarson's Malt Vinegar

80 g tomato ketchup

1 1/2 tbsp sweet smoked paprika

1 garlic clove, peeled and crushed

1 heaped tbsp finely grated fresh ginger

1/2 red chilli, deseeded and finely chopped

250 ml cider

For the smoky sweet potato wedges:

2 large sweet potatoes

1 tbsp sea salt

1 tbsp coarsely ground black pepper

2 tbsp olive oil

2 tbsp sweet smoked paprika


For the ribs:

1Preheat the oven to 180°C/fan 160°C /gas 4.

2Mix all the poaching ingredients together. Place the ribs in a large, deep roasting tin and pour the poaching liquid over the ribs. Cover tightly with tin foil. Place in the preheated oven for 1 ½ - 2 hours or until the ribs are tender and the meat comes away easily from the bone.

3Check half way through cooking and if necessary add a splash of water to prevent the ribs from drying out.

4Remove the ribs from the oven and leave to cool completely in the poaching liquid. Once cool, store the ribs overnight, covered, in the fridge to improve the flavour.

5The next day, mix the ingredients for the sticky Sarson’s glaze together in a bowl and pour over the ribs.

6Preheat the oven to 180°C /fan 160°C /gas 4 and cook the ribs for 25-30 minutes until they are hot and the sauce is bubbling.

7Turn the ribs halfway through cooking and baste with the sticky Sarson’s glaze.

8Pour the leftover glaze from the dish into a large deep-sided frying pan, bring to the boil and allow to reduce by half until the liquid is thick and syrupy.

For the smoky sweet potato wedges:

1Scrub the sweet potatoes and cut in half lengthways. Cut each half into eight wedges and place in a roasting tin.

2Add the remaining ingredients (salt, pepper, paprika and olive oil) and mix together with your hands to ensure all of the sweet potatoes are evenly coated.

3Cook for 35- 40 minutes until golden and crisp.

4Keep warm until ready to serve with the ribs.

To serve:

1Using a pastry brush, brush some of the sticky Sarson’s glaze over the surface of the ribs. Pour the remaining glaze into a jug to serve alongside. Transfer the ribs to a serving board and garnish with freshly chopped coriander and spring onions. Serve with the smoky sweet potato wedges and some lime wedges.

TIPS: The ribs can also be finished on the barbecue for that delicious smoky flavour. Once poached, cook for 10-15 minutes over hot coals, basting with the sticky glaze and turning regularly. It is also very helpful to serve the ribs with napkins and a finger bowl of warm water with lemon slices.

Recipe created by Jimmy Doherty in collaboration with Sarson’s



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