The perfect accompaniment to your next barbecue - tangy and fruity. I combine Valais apricots with Le Gruyère AOP Alpage to make my relish. It goes perfectly with meat and fish, but also with vegetarian side dishes - why not serve it on a potato salad or as a dip for crisps as an appetiser? But what actually is a relish? A relish is a sauce with body, normally containing cubed vegetables or fruit, which has been seasoned to taste sweet and sour. It is fine to incorporate a hot or spicy edge to it. The sweet and sour, and occasionally also spicy, flavourings go perfectly with a meal featuring fatty meats, for example, to balance it out and refresh the palette. It is worth peeling the apricots - this can be done by blanching them for a few seconds in hot water and then immediately cooling them off. The skin can then be pulled off easily - it makes for a more pleasant chewing experience.

Stéphanie Zosso

The perfect accompaniment to your next barbecue - tangy and fruity. I combine Valais apricots with Le Gruyère AOP Alpage to make my relish. It goes perfectly with meat and fish, but also with vegetarian side dishes - why not serve it on a potato salad or as a dip for crisps as an appetiser? But what actually is a relish? A relish is a sauce with body, normally containing cubed vegetables or fruit, which has been seasoned to taste sweet and sour. It is fine to incorporate a hot or spicy edge to it. The sweet and sour, and occasionally also spicy, flavourings go perfectly with a meal featuring fatty meats, for example, to balance it out and refresh the palette. It is worth peeling the apricots - this can be done by blanching them for a few seconds in hot water and then immediately cooling them off. The skin can then be pulled off easily - it makes for a more pleasant chewing experience.

Stéphanie Zosso

The perfect accompaniment to your next barbecue - tangy and fruity. I combine Valais apricots with Le Gruyère AOP Alpage to make my relish. It goes perfectly with meat and fish, but also with vegetarian side dishes - why not serve it on a potato salad or as a dip for crisps as an appetiser? But what actually is a relish? A relish is a sauce with body, normally containing cubed vegetables or fruit, which has been seasoned to taste sweet and sour. It is fine to incorporate a hot or spicy edge to it. The sweet and sour, and occasionally also spicy, flavourings go perfectly with a meal featuring fatty meats, for example, to balance it out and refresh the palette. It is worth peeling the apricots - this can be done by blanching them for a few seconds in hot water and then immediately cooling them off. The skin can then be pulled off easily - it makes for a more pleasant chewing experience.

Stéphanie Zosso

The perfect accompaniment to your next barbecue - tangy and fruity. I combine Valais apricots with Le Gruyère AOP Alpage to make my relish. It goes perfectly with meat and fish, but also with vegetarian side dishes - why not serve it on a potato salad or as a dip for crisps as an appetiser? But what actually is a relish? A relish is a sauce with body, normally containing cubed vegetables or fruit, which has been seasoned to taste sweet and sour. It is fine to incorporate a hot or spicy edge to it. The sweet and sour, and occasionally also spicy, flavourings go perfectly with a meal featuring fatty meats, for example, to balance it out and refresh the palette. It is worth peeling the apricots - this can be done by blanching them for a few seconds in hot water and then immediately cooling them off. The skin can then be pulled off easily - it makes for a more pleasant chewing experience.

Stéphanie Zosso