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.

This classic sauce is made with Kentish Bramley Apples from Fourayes Farm in the Garden of England. It tastes just the way it should... of apples. Traditionally served with roast pork, it’s also excellent with good herby sausages or with a little cinnamon on pancakes.

This classic condiment is made traditionally with the finest mustard seeds for depth of flavour and warmth. The perfect match for beef, pork and sausages, it’s also excellent with cheeses and cold meats, and an essential in many gourmet dressings, sauces and marinades.

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.

The traditional accompaniment for roast beef, prepared with care from the finest ingredients. Delicately creamy at the outset, with the warm glow of fresh horseradish. It’s also excellent with smoked fish, in mashed potatoes and with eggs.

This traditional mustard, made in keeping with the recipe of our Victorian ancestors, can cause the eyes to water. The indispensable accompaniment to beef and pork, pies and sausages, you can also use to add bite to mayonnaises, vinaigrettes, and marinades.

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.

This classic condiment is made traditionally with the finest mustard seeds. The perfect partner for roast beef, sausages and cold meats, it’s also indispensable for adding texture and flavour to vinaigrettes and marinades. Stir into creamy sauces to add bite, or mix with honey and ginger to create a glaze for green beans.