Charlie & Ivy’s Launches New Dressings to Enhance Yorkshire Flavours

A new wave of flavour has arrived from Charlie & Ivy’s, a charming rapeseed oil business nestled in the picturesque Yorkshire Wolds. This North Yorkshire farm has just launched three delicious new dressings, each crafted with their award-winning cold-pressed rapeseed oil. Alongside these dressings, the team has also shared three mouth-watering recipes that showcase how versatile their products can be.

About Charlie & Ivy’s

Charlie & Ivy’s is not just any food producer; it’s a family-run business dedicated to creating artisan oils, dressings, mayonnaises, and marinades right on their farm. The team prides itself on using high-quality ingredients, including their Great Taste award-winning cold-pressed rapeseed oil. This oil is not only a staple in their products but also a key ingredient that makes their dressings stand out. The new dressings are perfect for anyone who enjoys cooking or wants to add a bit of flair to their meals, making them ideal gifts for food lovers.

New Dressings

Here are the three new dressings available from Charlie & Ivy’s, each priced at £4.50 for a 250 ml bottle:

• Fennel Seed Dressing: This versatile vinaigrette is packed with flavour and is perfect for salads, roasted vegetables, and meats like fish and pork. It includes ingredients such as Yorkshire honey, white and red wine vinegar, and ground fennel.

• Lemon & Caper Dressing: A zesty dressing that balances sweetness and saltiness, it’s ideal for marinading chicken or fish, as well as dressing salads. Key ingredients include lemon juice and capers, which give it a unique tangy taste.

• Mint & Balsamic Dressing: This dressing combines the freshness of mint with the rich sweetness of balsamic vinegar, making it a great choice for salads or as a marinade. It also features Yorkshire honey and cold-pressed rapeseed oil.

To help customers make the most of these new dressings, Charlie & Ivy’s has provided three enticing recipes:

Pulled Pork Buns with Apple & Fennel Slaw

Perfect for gatherings, this dish highlights the Fennel Seed Dressing.

Serves

8

Ingredients

• 1kg British pork shoulder, boneless

• For the marinade

• 75ml Apple Juice

• 3 tbsp Fennel Seed Dressing, plus extra to serve

• Good pinch of coarse sea salt

For the slaw

• ¼ red cabbage

• 1 apple

• 1 red onion

• ½ tbsp apple juice

• ½ tbsp Fennel Seed Dresing

• ½ tbsp fennel seeds, toasted

• 3 tbsp Smoked Garlic Mayonnaise (or another mayo of your choice)

• Salt & pepper to taste

• 8 brioche buns

Method

1. Place the joint and the marinade ingredients in the pot, ensure the pork is covered and place in the slow cooker or oven (temperature 130C / 110C Fan / 250F / Gas Mark 1) for around 4-5 hours, until the pork is fully cooked and ready to shred.

2. Make the coleslaw by finely slicing the cabbage, apple and red onion. We used a mandolin for this job. Mix with the apple juice, toasted seeds and mayonnaise.

3. When the pulled pork is cooked, remove from the oven. Drain and keep the marinade liquid to one side. Shred the pork and add the marinade a little at time until the pork is moist and covered. We also added a little more Fennel Dressing to taste. Serve the pork stacked with the slaw in a toasted brioche bun, and we like a good dollop of one of our Mayos on the bun too.

Salmon Piccata with Tomato & Crispy Caper Salad

This quick dish showcases the zesty Lemon & Caper Dressing. Ingredients include:

Serves

2

Ingredients

• 2 x 120g salmon fillet pieces

• 2 tbsp plain flour

• 1 tsp salt

• ½ tsp pepper

• 3 tbsp Cold Pressed Rapeseed Oil

• 2 tbsp unsalted butter

• Lemon & Caper Dressing

• 10-12 mixed colour tomatoes

• 2 tbsp capers

Method

1. To start, slice up your tomatoes into wedges, before tossing in Lemon & Caper Dressing and setting aside.

2. Next, remove the skin from the salmon, then season with salt & pepper before dredging in flour. Heat up the cold pressed rapeseed oil in a frying pan before frying the salmon until golden, about 5 minutes on each side. After the first few minutes of cooking, add the butter to the pan.

3. Once the salmon is mostly cooked, add the capers to the pan to crisp them up. Serve the salmon on top of the tomatoes, with the capers sprinkled over the top, and a final drizzle of dressing.

4. The method involves marinating the pork and cooking it low and slow, ensuring it becomes tender and easy to shred. The slaw adds a crunchy, refreshing side that complements the pulled pork beautifully.

Greek Style Couscous Salad

Serves

2 as a main, or 4 as a side

Ingredients

• 60ml Mint & Balsamic Dressing

• 150g couscous

• 75g pitted Kalamata olives

• ½ cucumber

• 100g feta cheese, plus a little extra for topping

• ½ red onion

Method

1. Make your couscous following the packet instructions and allow to cool.

2. Finely slice your red onion, and chop your cucumber into about 1cm cubes.

3. Once the couscous is cooled transfer into a large mixing bowl. Crumble in the feta cheese and mix in the cucumber, onion and olives.

4. Finally generously pour over the Mint Balsamic Dressing and mix thoroughly.

5. Serve as one large dish or in individual portions.

Availability

The new dressings and the entire Charlie & Ivy’s range can be found in independent retailers across the country and online at their website. Trying out these dressings could be a great way to elevate everyday meals or impress guests at a dinner party.

With the launch of these new dressings, Charlie & Ivy’s continues to demonstrate their commitment to quality and flavour, bringing a taste of the Yorkshire Wolds to kitchens everywhere.