A saucy collection of 40 recipes, from the bestselling author who has ingeniously challenged our thinking regarding the limitations of some of our best-loved storecupbaord icons. He has found a world that goes way beyond the mere spreading onto toast, or squeezing into sandwiches – for Marmite, Colman’s Mustard, Worcestershire Sauce, Heinz Tomato Ketchup, Lyle’s Golden Syrup… and now HP Sauce. So here are casseroles with clout, suprisingly rich gravies, a brown Bloody
Mary and meat marinading ideas galore – these are recipes we all want to cook, done in
surprisingly easy and tasty new ways. The book is beautifully packaged with fun fillings of history and lore and stunning archive imagery from over 100 years of the nation’s favourite brown sauce.
Paul Hartley is the author of The Marmite Cookbook, The Lea & Perrin’s Worcestershire Sauce Cookbook, The Colman’s Mustard Cookbook, The Heinz Tomato Ketchup Cookbook, and The Lyle’s Golden Syrup Cookbook . He is a gifted food writer and a talented chef. In a past life he has run European-style caf-bars in London and an award-winning country pub in deepest Somerset.