Chicken and pickled turmeric crispbreads

10 minutes


  • 250g of cooked chicken, sliced or shredded
  • 125ml of sour cream
  • 2 tsp wholegrain mustard
  • 1 handful of coriander, finely chopped (some leaves reserved for garnish)
  • 1 handful of raisins, chopped (to taste)
  • Peter's Yard Pink and Black Pepper sourdough crispbreads
  • smoked salt
  • freshly ground black pepper
  • pink peppercorns, slightly crushed

Pickled turmeric

  • 100g of fresh turmeric, peeled
  • 1 tsp salt
  • 1/2 tsp sugar
  • 3 lemons, juiced


Begin by pickling the turmeric, it takes 4–7 days to pickle fully, so whip up a big batch and keep in your pantry for snacking. Slice the turmeric and place in a sterilised jar
Add the salt, sugar and lemon juice and mix well (make sure the turmeric is fully immersed in the lemon juice). Put the jar in the fridge and shake once a day for 4–7 days. It will keep for about 2 months in a tightly-sealed container in the fridge
Mix the sour cream, mustard, chopped raisins, salt, pepper and coriander until they are well-combined. Taste and adjust the quantities of each ingredient depending on preference
Spread a layer of the sauce on the crispbreads and add the chicken
Top the chicken with the rest of the sauce, sprinkle with pink pepper, coriander leaves and some drained pieces of pickled turmeric