Spices and sauces manufacturer McCormick, the owner of French’s and Frank’s RedHot sauces have launched a competition for an all-expenses-paid trip for two to Memphis this May, to experience the World Champions ... Read more
The condiment industry has long gone further than tomato ketchup and mustard to add bold flavours to food, allowing caterers and chefs to broaden their offering with infinitely customisable options. Angela Frew ... Read more
Wash the damsons, cut them in half and place in a large saucepan. Cover the damsons with cold water, and bring them to the boil. Place a plate on top then weigh them down and simmer over a low heat for 30 minut ... Read more
Sprinkle whole shallots with sugar salt pepper and olive oil and bake at 180ºC for 20 minutes or until tender. Soak the pasilla chillies in hot tap water for 15-20 minutes then de-stem leaving seeds intact.