The Sunday Telegraph - 01.09.2019

6 *** Sunday 1 September 2019 The Sunday Telegraph

THE SUNDAY COOK

6 OF THE BEST

Ketchups with a twist

By Pip Sloan

It’s clear from the length of

the condiment sections in

supermarket aisles that

we’re a nation of sauce

lovers. From relishes and

chutneys to salad creams,

mayonnaise in every

conceivable flavour and

the quintessentially

British brown sauce, a

squeeze of that and a

dollop of this elevates

everything from burgers,

bangers and chips to

cheese and cold cuts.

None can quite beat the

universal appeal of

tomato ketchup – though

the latest launch from

Heinz does have us

scratching our heads.

Its “Saucy Sauce” is

nothing more than a mix

of ketchup and mayo.

Perhaps more

appealing will be the

new range of ketchups-

with-a-twist created by

chef Tom Kerridge in

partnership with

Hawkshead Relish

Company, with quirky

flavours including Bloody

Mary, gherkin and black

garlic. We put these to the

test, alongside five more

of our favourite twists on

ketchup.

RUBIES IN THE RUBBLE

BANANA KETCHUP

£2.99 FOR 274G, OCADO

The smell is off-putting;

sweet banana mixed with a

strong tang of malt vinegar.

The taste is a little better, the

chilli adding a little respite

from the sweetness of the

banana, but this is going

nowhere near the barbecue.

5/10

TRACKLEMENTS SWEET

MUSTARD KETCHUP

£2.79 FOR 230ML,

OCADO

The sharp, spicy scent is

appealing, as is the bright

yellow hue speckled with

wholegrain. Think American

mustard, but more piquant.

Smother a hot dog in this – or

marinade a barbecued chicken

with it. 9/10

SERVES FOUR

INGREDIENTS

3 carrots

4 sticks of celery

1 medium white onion

1 whole chicken, weighing

about 1.5-2kg, jointed into

thighs, legs and breasts

1 head of garlic, halved

horizontally

2 sprigs of thyme

5 white peppercorns, crushed

2 tsp sea salt

Grated zest of 1 lemon

1 tbsp chopped parsley

METHOD

…Cut the vegetables into

rough chunks.

…Place in a large pan

with the chicken pieces,

garlic, thyme and

peppercorns.

…Pour in just enough

cold water to cover, add

the salt, and very slowly

bring to a simmer.

Remove any scum that

rises to the surface with

a ladle and simmer very

slowly for 20-30

minutes, until you can

easily pierce the thickest

part of the chicken.

…When ready, remove

the garlic and squeeze the

pulp from the cloves back

into the broth. Add the

lemon zest and parsley

and serve the chicken

with the vegetables and

some of the broth.

Poached chicken

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