Pete Brown – My Magic Ingredient
Pete Brown, beer writer and author of Pie Fidelity: In Defence of British Food reveals his magic ingredient – Henderson’s Relish
A few weeks ago, I asked Twitter what special ingredient people included in their spag bol (I would say ‘ragù’, but ragù is an Italian dish; spag bol is its entirely British offspring).
The range of special additions was breath-taking, but the most popular secret weapon in a very wide field was Henderson’s Relish.
To the uninitiated, ‘Hendo’s’ is simply a northern Lea & Perrins. But the recipe has some subtle differences: Hendo’s contains no anchovies, and has a different spice mix that includes cloves, placing its mercurial essence somewhere between Worcestershire sauce and brown sauce.
This comfort blanket of umami can enhance pretty much anything savoury. It boosts any hash, stew, casserole or pie filling, and can be sprinkled liberally on sausage and mash, toad in the hole, anything from the chippie… in fact, in its native Sheffield, it’s probably easier to list the foods ‘reli’ cannot improve.
Pete buys his Hendo’s at The De Beauvoir Deli, London N1.
This story appeared in the June issue of Fine Food Digest. You can read more on the digital edition here.
Read more of the latest news from Fine Food Digest here