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cheese toasties with ketchup
Tip 01.

Pan tostado tradicional

Un toque de mayonesa es ideal para cualquier tostada, pero ¿por qué no ir más allá?
Úntala sobre el pan ANTES de tostarlo y prepárate para lograr un sorprendente Crunch.

melted cheese in a bowl
Tip 01.

Macarrones con queso

¿Te apetecen unos macarrones con queso pero te da pereza el proceso de elaboración? Simplemente mezcla queso cheddar gratinado con nata y nuestra mayonesa para lograr una salsa blanca deliciosa.
Una vez cocinado, te preguntarás por qué alguna vez lo preparaste de otra manera.


salad and mayo
Tip 02.

Inesperado pero tradicional

Agrega una cucharada de mayonesa a cualquier salsa o aderezo para lograr una textura cremosa y llena de sabor.


sweetcorn and prawns
Tip 01.

Picante

Mezcla tu ensalada y agrega nuestra mayonesa, maíz o gambas para un sorprendente estilo asiático.

salad leaves with garlic
Tip 01.

Garlic

Perfect with crisp peppery salad leaves. 

Or throw caution to the wind and dollop it in fish soup for an adventurous taste.

burger with salad meat and mustard
Tip 01.

Mustard

Give your mash a punch. Fire up roast beef sandwiches. 

Or for something truly unique, dip a forkful of pork.

two artichokes and sauce
Tip 01.

Lemon

Obviously it goes well with spring onions, chives, or new potatoes. 

But it really shines as a dip for globe artichokes.

salad in a bowl
Tip 01.

The Best Way

Great salads combine lip-smacking flavours with perfect timing. 

If it’s a cold one, mix the ingredients and dressing in a bowl just before you put it on the plate. 

But warm salads like to be coated and left for a few minutes to soak up the new flavours.

garlic and salad
Tip 01.

Twist

It’s not something anyone usually thinks about, but you can make any simple salad more remarkable by adding fresh herbs. 

Mint, parsley, tarragon, chervil - they all punch above their weight.  

new potatoes, asparagus, radished, rocket and samphire
Tip 01.

Spring

This spring, look out for the arrival of new potatoes, asparagus, radishes, rocket and samphire. 

new potatoes, asparagus, radished, rocket and samphire
Tip 02.

Spring

English asparagus has a season of just 8 weeks; traditionally the first day for cutting is St George's Day (23 April), though that's sneaked forward over recent years.

In Thailand and Vietnam they call asparagus mang tây, which means ‘European bamboo shoots’

peas and beans
Tip 01.

Summer

You’ll find that fresh peas, and green and broad beans are at their brightest and sweetest this summer. 

peas and beans
Tip 02.

Summer

Did you know that fresh peas and early, baby broad beans don’t need to be cooked? Eat them raw, fresh from the pod.

courgette and corn
Tip 01.

Autumn

It’s Autumn, so right now you’ll find courgettes are plentiful, corn on the cob is irresistible, and kale is bushy and at its most flavoursome.

Around Bonfire Night, why not griddle those courgettes and corn for a warm and topically charred salad?

squash and parsnip
Tip 01.

Winter

This Winter, look out for bumper crops of heritage winter squashes and bitter leaves like radicchio and chicory.

squash and parsnip
Tip 02.

Winter

You’ll find root vegetables like parsnips and celeriac are sweetest in winter after the first frost. So get them roasted and in a salad once Jack Frost’s been.

two cheese toasties with ketchup
Tip 01.

Usage Tip

Like ketchup with your cheese toastie? Best keep it separate. 

If you put it inside the toastie it’ll lose its zing and end up hotter than the surface of the sun.

two meatballs with pasta and ketchup
Tip 01.

Twist - Meatballs

Go on, squeeze some ketchup in your pasta ragu or meatball sauce. 

It adds an immediate tart and sweet hit, especially when it comes to bringing leftovers back to life.

two roast potatoes
Tip 01.

Roast Potatoes

For extra crispy roasties, remember: Tightly packed spuds bake, rather than roast, so use a large tray, and allow loads of space. 

Plus, salt draws out moisture, which makes things soggy, so only add salt when they’re cooked. 

harissa sauce in a bowl
Tip 01.

Harissa

Did you know Harissa originated from North Africa? It’s from ‘harasa’, Arabic for ‘to pound’ or ‘to puree’.

Use it as a marinade for roast and grilled meats or veg, or as a punchy sauce in a wrap or on a lamb burger.

two chipotle chilis
Tip 01.

Chipotle

Did you know that a chipotle is a smoke-dried jalapeño chilli, traditionally grown in Mexico?

It works as a marinade or a sauce anywhere you want a smoky tickle, though it’s particularly good with BBQ pork. Oh yeah.

harissa sauce in a bowl
Tip 02.

Chipotle

Did you know that a chipotle is a smoke-dried jalapeño chilli, traditionally grown in Mexico?

It works as a marinade or a sauce anywhere you want a smoky tickle, though it’s particularly good with BBQ pork. Oh yeah.

two chipotle chillis
Tip 03.

Chipotle

Did you know that a chipotle is a smoke-dried jalapeño chilli, traditionally grown in Mexico?

It works as a marinade or a sauce anywhere you want a smoky tickle, though it’s particularly good with BBQ pork. Oh yeah.

red and orange habanero chilis
Tip 01.

Habanero

Did you know that the habanero chilli is one of the world’s hottest? It’s forty times as hot as a jalapeño!

Use as a marinade or a sauce to spice up grilled fish, or home-made tacos. Or mix it through your mac ’n’ cheese for something really special.

two eggs in a pan
Tip 01.

Burger Tips

Making egg mayo? Plunge your just-boiled eggs straight into ice cold water to stop them overcooking, and keep those yolks nice and yellow.

burger with salad and meat
Tip 02.

Burger Tips

Here’s a baffling burger secret: When mixing your patty meat, add a teaspoon of mayo per burger (then let it rest for an hour).

It keeps them moist and juicy even when you cook them thoroughly.