In a Pikkle?

I’m finding London markets to be treasure troves of the world in terms of food.  Real people, real food, real flavours.  Simply put, that makes the real experience.  However, experiencing the arctic conditions of Deptford market when I’m trying to experience the Caribbean.  Introducing a new hero to the London Food Markets – In a Pikkle.

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Only 3 weeks old this Barbadian baby is selling out of food due to popularity.  Speaking about the increased interest and success to date, Head of Food Mark Quinton, outlined his experiences stating:

“The reception has been fantastic and given the poor weather conditions the feedback has been great. The demand is such that at this early stage we have had to diversify our menu, and we now offer freshly cooked to order fishcakes which you can have as a portion on its own, or in a warm pitta bread, topped with a spicy and zesty sauce.  With the sun finally making an appearance last Saturday, we sold out of the majority of our dishes and have even had a handful of pre orders via our website for next week! “

The ‘pikkle’ is essentially a salsa of onions, cucumber, chillies & fresh lime juice with a few other secret ingredients. The diner then has five options – shrimp, mackerel, pork, chicken or superfood  (which contains a mixture of ancient grains such as Quinoa and Bulgar wheat, mushrooms and mixed beans), are mixed with the ‘pikkle’ – to create their ‘pikkle pots’, hence the name “In A Pikkle”!  All pots are served with green banana, potatoes and breadfruit or if you like a medley, all three and a mixed pot combining all of the variations can also be purchased!

However, whilst Caribbean pop ups and street food stalls are nothing new, “In A Pikkle’s” innovative concept doesn’t only offer the diner a healthy snack but  doubles up as a unique cooking ingredient. Encouraging people to come down for a taster and get inventive with their pikkle, Quinton said:

“We are pretty generous with the ‘Pikkle’ salsa and as a result, you may have some left over. Instead of throwing away the excess it can be added to a variety of dishes for a real transformation. It’s really versatile and can be used for anything from salad dressings, marinades for seafood or as an ingredient in your favourite dishes; it works wonders if you add a bit to Spaghetti Bolognese or even in your stews.

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