DINE IN Béarnaise Sauce is a classic of French cuisine made with tarragon, chervil and shallots. Traditionally served with steak, this creamy sauce is also excellent over smoked fish, with cold meats or in potato salad with tuna or smoked ham.

DINE IN Dill Mustard Sauce is the traditional accompaniment for gravadlax. This Scandinavian classic also works wonderfully well with egg sandwiches, salads and ploughman's, or even as a dip for crudités.

DINE IN Green Peppercorn Sauce is 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.

DINE IN Hollandaise Sauce is 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.

DINE IN Horseradish Sauce, prepared with care from the finest ingredients, is delicately creamy at the outset, with the warm glow of fresh horseradish fighting through. The traditional accompaniment for roast beef, it’s also excellent with smoked fish, in mashed potatoes and with eggs.

DINE IN Mint Sauce is made with British-grown mint. The classic accompaniment for roast lamb, it can also be used to add flavour to gravies, soups, yogurt dips, Moroccan tagines and Middle Eastern dishes.

DINE IN Seafood Sauce with Lemon Zest and Dill is a fresh combination of zingy richness and sweet aromatic flavours. Fabulous with fish, fish cakes, or salmon filo parcels. The perfect dressing for classic prawn cocktail or crab and avocado salad. Exquisite in egg sandwiches.

DINE IN Tartare Sauce is made with generous quantities of succulent gherkins and capers, with a little dill and a few shallots for extra depth. A classic accompaniment for fish and seafood, it's also excellent in egg sandwiches or as a dip for chips or crisps.