Bought
Ballymaloe Country Relish
English, French and wholegrain mustard.
Sweet chilli sauce
Ketchup
Mayonnaise
Extra Virgin Olive oil and Balsamic Vinegar for dipping bread into.
Maldron Sea Salt

Homemade
Mayonnaise - The recipe is available in most cookbooks, try it, it might split the first time but once mastered is very quick, easy and delicious.

Sully's Hummus and Tzatzaki

Cucumber Pickle. - a Ballymaloe House recipe.
450g thinly sliced cucumber
1 large onion, thinly sliced
175g sugar
1 level tablespoon salt
110 ml cider vinegar
Slice everything really thin in a Magimix if you have one, otherwise just do your best.
Combine the cucumber and onion in a large bowl. Mix the sugar, salt and vinegar together and pour over the cucumber. Give it a big mix, I usually use my hand. Place in a tightly covered container in a refrigerator for at least 4 - 5 hours. It will keep for up to a week if chilled but is best eaten in the first few days… Cully
.
Pâté - Most good chickens come with the liver inside. Some day when you have time, try making a little chicken liver pâté. If you have a blender, it will save you having to force the cooked liver through a sieve.
This is the Ballymaloe House recipe, I like it best slightly chilled on warm crispy bread.

110g chicken livers
1 tablesp brandy
85g butter
½ teasp. thyme leaves
1 clove garlic, crushed
Salt and pepper.
A little melted butter.

Fry the chicken liver in some of the butter. Rub through a sieve. Boil and scrape out the pan with brandy. Mix with the livers, beat in the remaining butter, garlic and thyme. Season carefully. Put into small pots and run melted butter over the top.