Condiments AP

Cooking with
condiments

This month, ALI RAY shows us how to jazz up dishes with tasty condiments created by Wiltshire-based producers, Tracklements


Cooking with condiments

By ALI RAY
Posted on 14 December 2017

We Brits are devoted to our condiments. Imagine roast pork without apple sauce or beef without horseradish. What would Christmas turkey be without cranberry sauce? And, please don’t ever offer me a crispy bacon sandwich without HP sauce. Less discerningly, my son Mack believes no meal is complete without tomato ketchup. Like accessorizing a great outfit, I believe the right condiments can really enhance a plate of food. I went to meet top-notch pioneers of the pantry, Tracklements – a small condiments company based in rural Wiltshire. It makes 60 different condiments from onion marmalade to apple brandy chutney, wholegrain mustard and medlar jelly. It has been passionate about creating a little bit on the side since 1970, when founder William Tullberg made his first jar of wholegrain mustard from a recipe he found in a 17th-century diary.

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