- Mix a tablespoon of the stuff with tahina (add a little water to loosen it up) for an intriguingly moreish sauce: goes well with smoked fish, fried vegetables and crisps;
- Mix a couple of tablespoons in a bowl with a teaspoon of oregano, a tablespoon of tomato ketchup, a splash of olive oil and some chilli flakes and you’ve got a terrific marinade for ribs;
- Beat 1 desertspoonful of HP together with the same amount of vinegar, 3 tablespoons olive oil, 1 teaspoon of chopped taragon, 1 teaspoon of honey and some S & P for a rich dark dressing for salads or steamed vegetables;
- Beat 2 tablespoons of it into about 200ml of natural yoghurt, add some chopped garlic, chives, and seasoning, and you have a top relish for burgers;
- Add it to the cooking stock when you are boiling green vegetables – the sweetness contrasts nicely with the nuttiness of broccoli etc….
Now we’re prepared to bet that 99% of our (10) readers click on to our website
by accident for some helpful information on the Persian culinary arts: a new recipe with which to wow their friends maybe, or the lowdown on a new ingredient with which to play. Not to find out what to do with a bottle of HP or Daddies.
But you have to remember, we are also a cornershop. We do sell milk, and eggs, and baked beans. And whilst you can take the girl out of the cornershop, you can’t take the cornershop out of the girl… So occasionally you will find us enthusing about the more mundane things in life. Although actually HP sauce can be exotic, especially if Jaques Brel (aka Marty Feldman) reads the list of ingredients:
Of course bacon butties + HP = perfect breakfast synergy. But here’s a few other uses for one of the nation’s favourite sauces: