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.
Cheese on toast with a difference, this easy classic snack is ideal when you are in need of speedy sustenance.
Serve this hot on a cold winter's day with some buttery jacket potatoes or, if the weather is warm, it's lovely served cold with salads and chutney or pickles.
Marinate rump steak for the most flavourful meal imaginable, served with mash, French style! It couldn't be easier...
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.
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