Fantastic selection of some of our best ever sauces - Romesco is back, with a GOLD award to boot, Sticky O is as excellent as ever and have a go with CHILLIMOLE sauce - ace with white meat or straight off a spoon (my sisters favourite)
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TAPENADE MAROCAINE
Amazing invention of ours. We've taken out the anchovies and replaced them with Moroccan Preserved Lemons for a really fresh and zesty sauce...
ROMESCO
A traditional Catalan sauce made from Almonds, Pinenuts and Red Peppers along with Garlic and Extra Virgin Olive Oil. Nutty and peppery this is the ideal thing for white fish or chicken, also a damn fine pasta sauce.
CHILLIMOLE
Inspired by Mexican Mole (that's Mo Lay - as in Guacamole...) sauce we came up with this: Spiced with Tamarind and Chilli, textured with Nuts and Seeds it’s exceedingly good with any white meats or used as a marinade.
PUTNEY SAUCE
A sauce of Sun-Smacked Tomatoes, Peppers and Onions and a relish for anything from cheese to chops and perfect for dipping into. Why Putney? Better than Scunthorpe (Sorry, Scunthorpians).
SPICED DIPPING SAUCE
Fantastic for dipping and marinading barbecue stuff. Great with any oriental style duck, pork, seafood and also useful for livening up a dull Monday's salad.
TAPENADE PROVENCAL
Unlike any other. This coarse but full bodied and powerful mix of olives, capers, garlic, anchovies, oil and spices is still the best we’ve ever made or eaten. Cracking with lamb.
BALSAMIC & STRAWBERRY COMPOTE
A compote of Strawberries with Balsamic Vinegar. A roaringly good invention, delicious with everything from cheese to ice-cream.