Pork and pistachio terrine served with Hastings Original Lemon Ketchup
Pork and pistachio terrine served with Hastings Original Lemon Ketchup

When life gives you lemons, and you live in Hastings, there’s just one thing for it… Hastings Original Lemon Ketchup!

Meet the man behind the brand in the video below – Graham Ainsley talks of how it all started, his background, his love of Hastings and much more.

And while you’re here, why not use your Hastings Original Lemon Ketchup to cook up this recipe:

Fish Tartlets with Hastings Lemon Ketchup


 1 pack of ready-made puff pastry 375 grams

2 bunches asparagus 500 grams

2 or 3 dab filleted or 4 frozen place fillets



Roll out the pastry and cut into discs to line a 4 x 10cm diameter baking tray.

Steam the asparagus for 3 minutes until nearly cooked. Remove from steamer, plunge into cold water and drain.

Put the fish fillets into a pan of simmering stock (5 parts water 1 part white wine ½ fresh bay leaf) bring back to simmer, cover and cook on very low heat until flesh turns white all the way through.

If using frozen fillets do this one or two at a time. Drain. Lay 4-5 asparagus tips in the bottom of each tart add ¼ teaspoon of butter and twist of black pepper.

Arrange fish fillets equally on top. Smear Hastings Lemon Ketchup all over to taste. Cover and seal with pastry top, brush with beaten egg, prick with fork.

Cook in a pre-heated oven at 200oC for 15 minutes or until brown.


Broad Bean Puree alternative to asparagus

Pod and boil beans in minimum amount of water for ten minutes until soft. Drain and plunge into cold water. When cool drain and remove husks. Puree in a blender. Add ½ teaspoon finely chopped fresh Methi leaves. Cover bottom of tart as for asparagus.

Thanks to WHITES SEAFOOD AND STEAK BAR, George Street, Hastings