Mackays are known for their use of the best local Scottish fruit farms and the great Scottish climate allows for the fruit to be grown for longer which results in stronger flavours which is perfect for jam!

Not only is Mackays jam perfect in a sandwich, scone or cheeky Victoria sponge its also great a range of savoury meals too which we absolutely LOVE! If you are an avid reader of our blog then you will know that we have been slowly working our way through the Nairn’s blog recipes and the same can now be said for the Mackay’s blog.

They have a massive selection of sweet and savoury dishes so you will never run out of uses for your favourite jar or jam or marmalade! We have shortlisted a few of our favourites so far to get you started. Let us know which one was your favourite and if you would like to see any other recipes perfect for refuelling after those gruelling training rides featured here on The Cycle Jersey blog!

Mackays Ginger and Mustard Sausages

Ingredients

• ½ jar of Mackays Ginger Preserve
• 120g wholegrain mustard
• 1 tbsp garlic oil
• 1 tbsp soy sauce
• 2lb chipolata sausages

Method

• Preheat the oven to 180C.
• Whisk the marinade ingredients together in a large bowl.
• Toss the sausages in the ginger and mustard mix making sure they are well coated. Arrange them on either a large, shallow-sided roasting tin or 2 smaller tins.
• Cook for approximately 30 minutes and serve on platters with cocktail sticks.

Marmaladey Sausage Roll

Ingredients

• 250g pork sausages
• 275g ready-polled puff pastry
• 2 tbsp Orange and Lemon with Ginger Marmalade
• 1 egg yolk
• 1 tbsp milk
• Butter or oil for greasing
• Black onion seeds

Method

• Start by preheating the oven to 200C. While it’s heating up, prepare the baking sheet by greasing it or lining it with parchment paper.
• Lay the pastry out flat on a lightly floured surface, or more waxy baking parchment, and cut horizontally right down the middle so that you have two long strips. Mix together the egg yolk and milk to make an egg wash, then brush the far border of each strip of pastry with a little of the egg wash.
• If using sausages, cut a slit up the length of the sausage skin with scissors or a sharp knife and poke all the sausage meat out into a mixing bowl. Add one tablespoon of marmalade and then snap on a pair of CSI vinyl gloves and get your hands stuck in, mixing it all up until the marmalade is combined well with the sausage meat.
• Divide the sausage meat mixture in half and shape each piece into a long, thin sausage, along the length of the pastry towards the edge nearest you. Then roll the pastry away from you and up and over to seal in the sausage meat. Roll the whole thing over so the sealed edge is underneath.
• Use a sharp knife to cut into thumb-length sausage rolls, discarding the pastry ends. Score a couple of slits in the top of each one before lifting them carefully onto the greased/lined baking sheet. Pop in the oven, middle shelf, and bake for 25 minutes.
• Warm up the other tablespoon of marmalade in a small saucepan until it gets a little runny. After the sausage rolls have been in the oven for 25 minutes, remove from the oven and brush them with the runny marmalade before sprinkling all over with black onion seeds. Pop back into the oven for 5-10 minutes, until they are cooked through and golden.