Get a little cheesy!
PUBLISHED: 11:56 28 September 2012
This British Cheese Week, The British Sandwich Association and Branston Pickle are supporting cheddar as the nation’s favourite cheese.
Research has shown that almost two thirds of adults claim that cheese is one of their favourite foods. Therefore British Cheese Week is sure to be popular this year. 700 named cheeses are produced in the UK alone, but the average person buys just two different types of cheese each month – one of which is cheddar!
Branston Pickle is the UK’s best loved sweet pickle and with its unique taste and crunch it’s the perfect accompaniment to cheddar and a firm family favourite. It enhances the natural flavour of cheddar, and creates the perfect cheddar, ham and pickle sandwiches with its unbeatable combination of tanginess, sweetness, crunchiness and spiciness that brings food to life. Branston pickle is also a perfect accompaniment to cheese and crackers.
Branston Pickle has been a classic British favourite for 90 years and can be used to liven up a variety of meals – whether it’s a cheese sandwich, by adding the unique tangy sweet pickle, or a burger, by squeezing on the chunky tantalising relishes. The nation’s favorite pickle is also available in easy, convenient, squeezy bottles to take along to picnics so you never have to be without.
For some fantastic, unique recipes for Branston Pickle visit this website www.greatlittleideas.com/find-ideas/search/branston+pickle
Cheese fans will love British Cheese Week even more, as Branston Pickle are giving you the chance to win a superb picnic hamper full of goodies to spark your imagination and create original meals every day.
For your chance to win, simply answer the following question:
What does Branston Pickle enhance the flavour of?
B. Peanut Butter
Send your answers on a postcard with your name, address and a daytime contact number to:
Branston competition, Exmouth Journal, Archant South West, Fair Oak Close, Exeter Airport Business Park, Clyst Honiton, EX5 2UL.
Competition closes on Friday, October 5 at 11am.
Editor’s decision is final.