Glenryck Pilchard Recipes

Glenryck Brand Pilchards have been a favourite for nearly 75 years. Normally caught in the cold currents off the west coast of southern Africa, they are kept in chilled seawater to ensure absolute freshness right to the tin.

Glenryck Pilchards are delicious served hot or cold, either simply on toast or with a fresh salad. You could be a little adventurous and try one of our mouthwatering recipes below.  

Pilchards with balsamic roasted vegetables

Sicilian pasta with fennel, pinenuts and lemon

Pilchards in tomato sauce with spiced tomato gravy






Pilchards with balsamic roasted vegetables



Sweet caramelized vegetables with a balsamic glaze are a perfect match for oily fish. Mixed here with cannellini beans for a protein packed meal.


2 x 120g tins pilchards, drained and flaked into chunks

3 red onions, peeled and cut into segments

2 large red peppers, de-seeded and cut into chunks

350g ripe cherry tomatoes, halved

4 tbsp olive oil

4 tbsp good balsamic vinegar

3 cloves garlic, finely chopped

1 x 400g tin cannelllini or borlotti beans, rinsed and drained

Large handful basil leaves

To serve; Crusty bread and salad


1. Preheat the oven 200C, Gas 6, fan oven 190C. Spread the vegetables out onto a roasting tray, season with salt and pepper, drizzle over the oil and vinegar. Pop into the oven to roast for 20-25 minutes until softened caramelized.

2. Stir through the garlic and herbs and pile onto plates topped with the pilchards. Serve with crusty bread and a large green salad dressed with a squeeze of lemon and extra virgin olive oil.

Ready in: 30 minutes. Serves 4.




Sicilian pasta with fennel, pinenuts and lemon



Pilchards go so well with these punchy Southern Italian flavours.  Served here with carbohydrate rich pasta for an extra energy boost.


2 x120g cans pilchards in sunflower oil, drained

3 tbsp extra virgin olive oil

1 large onion, peeled and finely chopped

1 large bulb fennel, tough outer layer and inner core removed, finely chopped

3 tsp fennel seeds

Large pinch chilli flakes (or to taste)

1/2 tsp saffron strands

Finely grated zest of 1 large lemon and orange

75g toasted pine nuts

1 tbsp golden sultanas or regular raisins (optional)

Large handful parsley, roughly chopped

300g linguine, spaghetti or other pasta

200g broccoli florettes



1. Heat the oil in a frying pan and sauté the onion and the fennel until softened and lightly golden, about 5 minutes. Add the fennel seeds and chilli and cook for a few minutes more. Stir in the parsley, orange and lemon zest, pine nuts, sultanas (if using) and the drained pilchards breaking up the fish into chunks as you go.

2. Cook pasta according to instructions on the packet. Add the broccoli to the pan for the last 5 minutes of cooking. Drain the pasta and broccoli quite loosely and return to the pan along with the pilchard mix. Toss together well, season, and add a slug of olive oil. Cover and let sit for a few minutes for the flavours to mingle. Mix again and serve.

Ready in: 10 minutes. Serves 4.




Pilchards in tomato sauce with spiced tomato gravy



A tasty mildly spiced dish; the lentily tomato sauce is rather like dhal in consistency. Pilchards in tomato sauce can be used too, just add 1 tbsp more of korma paste to the sauce at the beginning.

Ready in: 30 minutes. Serves 4.


1 x 425g can Glenryck pilchards in brine, drained

1 onion, finely chopped

2 tbsp korma curry paste

3 cloves garlic, finely chopped

2 red peppers, halved, de-seeded and finely chopped

1 x 500g carton passata

50g red lentils

250ml water

2 tbsp currants

Handful Mint, leaves only roughly chopped

To serve; basmati, Jasmine or long grain rice



1. Heat the oil and soften the onion for 3-4 minutes until softened. Add the korma paste, garlic and red pepper and cook for a further 3 minutes.

2. Pour in the passata, water and lentils and cook gently for about 20 minutes until thick and soupy.

3. Place the pilchards in a sieve and lightly rinse. Stir through the sauce and heat through for just 2 minutes more. Season and sprinkle with chopped mint. Serve with rice or salad.