Pour over juicy barbecued steak or drizzle over thinly sliced rib-eye steak served with crusty bread. This American classic is also great with British favourites such as bacon sandwiches or sausages and mash.
A French classic inspired by the 17th-century custom of picking mushrooms while out hunting, to make a sauce for the game. This sauce is traditionally served with venison, game birds or chicken.
The original cowboy trail meal and official Texas State dish gets a gourmet makeover. Fresh peppers, tomatoes, a dash of wine and a hint of chocolate give this Tex-Mex classic satisfying chilli warmth and real depth of flavour.
Enjoy this rich and smoky sauce as an accompaniment for fried sole or plaice fillets, grilled chicken, and rice dishes. It also makes an exciting dip for spring rolls, rice crackers and Thai fish cakes.
Atkins and Potts classic mayonnaise with a good measure of chipotle chilli to create a spicy smoky accompaniment for cold meats, sausages and salads. Use as a dip for corn chips, fries or crudités, or reduced with a little more vinegar as a dressing.
This traditional British condiment combines the sweetness of fruit with our special blend of spices. An essential for the Great British Breakfast, you can also enjoy it as an accompaniment for hot or cold savoury food, and a secret ingredient in soups, stews and sauces.
Packed with plenty of fresh tomatoes and our own blend of spices, this is the essential sauce for French fries, hamburgers, sandwiches and grilled meat. It's also a key ingredient in seafood and barbecue sauces, and meatballs.
A properly peppery condiment with plenty of punch, this classic sauce is great with steak, duck or game dishes. It also works wonderfully well with traditional sausages or thick-cut beef sandwiches.
A classic sauce with subtle butter and lemon notes. Traditionally served over asparagus, and essential for eggs Benedict, it also works wonderfully with fish or steamed vegetables.
A creamy sauce with its roots in the Mughal Empire. Its unique flavours owe as much to the careful preparation method as the traditional ingredients. Excellent with prawns, chicken, meat or vegetables.
Use to make shepherd's pie or as a base for stews, casseroles, pies and a classic lamb hot pot. Try shredding leftover roast lamb, mix into the gravy then serve with Moroccan inspired jewelled rice.
Atkins and Potts classic mayonnaise with a twist of refreshing lemon zest, juice and oil. A perfect partner for barbecued prawns, grilled fish or chicken, or to make a tangy coleslaw.
Enjoy the rich fruity flavour of the finest mangos with the warmth of specially selected red chillies. Excellent as a dip for prawns, calamari and spring rolls, it’s also delicious with chicken, pork and fish.
A classic gourmet sauce made with plenty of roast garlic smothered in mascarpone and white wine. Delicious with chicken and pancetta, incredible with seafood.
This classic sauce is made with fresh mint grown in Middlesex by the Williams family. The traditional accompaniment to roast lamb, it can also be used to add flavour to gravy, soups, yogurt dips, Moroccan tagines and Middle Eastern dishes.
An essential ingredient in traditional lamb or fish stews with vegetables, and in the sauce for couscous, Harissa is also served as an appetizer with olives and tuna.
A quick to use, flavoursome sauce with sweet red peppers and a generous garlic and chilli glow. Perfect served with pasta cooked al dente.
A classic gourmet sauce made with roast peppers, onions, courgettes and a generous helping of rich tomatoes. Perfect for pouring over linguine or tagliatelle, also excellent with roast lamb or other red meat.
A classic soup with a modern twist, made with fresh tomatoes, carefully selected herbs and a hint of balsamic vinegar. A perfect dinner party starter or a light meal in itself. Simply heat and serve, or add a finishing touch for a special occasion.
A classic soup with a modern twist, made with fresh carrots and carefully selected herbs and spices. A perfect dinner party starter or a light meal in itself. Simply heat and serve, or add a finishing touch for a special occasion.
A hearty sauce invented by a French chef in 19th-century Russia with a sophisticated modern twist. Traditionally served with strips of beef and matchstick potatoes, it’s also delicious with pork or chicken.
The classic pasta sauce, carefully prepared by frying onions and garlic in olive oil before stirring in freshly chopped tomatoes and simmering gently with plenty of basil. Perfect with pasta cooked al dente, also excellent poured over trout steamed in a little white wine.
A rich creamy pasta sauce balancing the mellow flavour of wild mushrooms with aromatic tarragon. Perfect served with pasta cooked al dente.