The very best-loved of English bottled sauces. I know an American foodie who has crates of the stuff sent over, because the American version never tastes as good.
It's such a clever sauce because if you were asked (and didn't know) what the main ingredient was, you would never guess. It's anchovies, but only the finest anchovies from the Basque region of Spain, blended with shallots, onions and garlic and matured for three years. Worcestershire sauce is a flavour provider and enhancer, a real stalwart for jazzing up stocks, gravies and sauces, and for enlivening disappointing ready meals.
Even outside the kitchen it has another pride of place, and that's at every glitzy bar from Teesside to Thailand – because no Bloody Mary anywhere in the world could not include it.
A spicy low-fat soup that has a lovely kick of Tabasco and balsamic to complement the tomatoes. You can even add a shot of vodka if you've a mind to!
Using the best of winter's root vegetables, this hearty soup is packed with nutritional goodness and will make a good lunch or supper for one.
Sometimes it looks more elegant to serve individual pies, especially when entertaining. These lovely little morsels of meat and mushrooms really fit the bill…
This stunning prawn starter is easy to make and will wow your guests with its intriguing mix of flavours - a wonderful way to start a special meal.
Use whatever meats you like, and chicken: the most important element is this lovely tangy, fruity glaze that lifts a barbecue into another realm…