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.

The traditional accompaniment for gravadlax. This classic of Scandinavian cuisine  also works wonderfully well with egg sandwiches, salads and ploughman's, or as a dip for crudités.

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 deliciously fruity cranberry sauce mellowed with smooth golden honey. A perfect partner for festive turkey, or spread over a chicken breast, topped with a slice of Camembert and wrapped in filo. It’s also excellent with ice cream or in a smoothie.

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.

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.

This classic 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.