Cooking with Cider

Not just for drinking!

Apple cider goes wonderfully well with pork, chicken, game, vegetables and some seafood. It can be served as  a drink on the side, used in a glaze, or in a sauce. Take a gander at a few recipes here to see what tickles your fancy.

Servings: 6

Time:  1 hour
Effort: low
Cost:   very low


Potatoes are a British staple all year round. This style takes your standard potato to the next level. Combine a roasted flavour with fragrant melt-in-your-mouth interior and you have a sure winner. The sweet appley flavour of the cider with herby thyme and roasted garlic infuses into the soft potato centre, leaving you with a side dish that's worth its weight in gold.

Tip - The alcohol content of cider evaporates as you cook, so this is safe for both young and old to enjoy!


Click here for full recipe.


Servings: 12 - 16

Time:  6 hours 30 minutes
Effort: high
Cost:   medium-high


Nothing beats a well-glazed ham at Sunday dinner of for special holidays like Christmas. The sweet, finely crackled coating covers the juicy meat just bursting with flavour. The veggies on the side soak up the mouthwatering flavours and the hammy-cidery juice from the baking process doubles as an excellent sauce base.

Tip - Start cooking the night before so you'll have less work to on the day of your party.


Click here for full recipe.


Servings: 8

Time:  2 hours 30 minutes
Effort: medium
Cost:   medium


Get a taste of that cosy, homey feeling. This casserole is a heavenly medley of savoury flavours which are highlighted by the slight sweet overtones from the cider. 

Tip - If you have leftovers, feel free to freeze them so you can enjoy it at a later date.


Click here for full recipe.


Servings: 4

Time:  40 minutes
Effort: easy
Cost:   medium


The perfect meal for chilly days. Oftentimes cold-weather food tends to be very heavy, but not this time. Similar to the classic white wine for fish dishes, cider adds a distinct yet subtle undertone to the broth which helps preserve the fresh and light taste of the seafood. With this stew from the northern french coastal region of Normandy, you will have a lovely and easy hot soup to warm you from the inside.

Tip - The freshest seafood will have the least "fishy" smell or taste. 


Click here for full recipe.


Servings: 3

Time:  2 hours
Effort: medium-high
Cost:   low


Meat pies are heaven, and this one is no exception. The texture of the crusty golden pastry contrasts nicely with the tender rabbit in a smooth mustard and fennel sauce. At the same time the cider brings out a slight sweetness in the meat that your taste buds are sure to appreciate. Although this recipe might take a bit of time, it is well worth the wait.

Tip - Keep in mind that not all butchers keep rabbit in stock, so order well in advance.


Click here for full recipe.

All prices include VAT and exclude delivery charges.