Condiments & Sauces

A Watson Family traditional recipe from Nana Watson to Peter Watson to you.

Delicious for all your composed salads, try with grain salads.

This essential Moroccan paste is made all that more delicious with the addition of rose. An essential ingredient in many of Yotam Ottolenghi recipes.

A well loved condiment to use with pork, turkey, game roasts.

From the courts of Imperial Russia this delicious sweet mustard is fantastic with beef, amazing with ham, dressings and sauces. This mustard has all the heat, but is modified by sweetness.

A hot fiery condiment, often referred to as ‘spicy’. A middle Eastern condiment used in a myriad of dashes.

The traditional sauce with a hot and spicy edge. Great with pies and sausage rolls.

Mustard’s seeds both yellow and brown are soaked for a long period of time in brandy and Malt Vinegar, when swollen and bursting with taste, they are blended and finished. Delicious with roast beef, great with cheese and roasted vegetables.