Ketchup is sweetened with honey and seasoned with fresh basil and fennel seeds. The taste is bright and fresh and very summery. Sometimes when we get an exceptionally hot batch of fresh chillies the small amount we use in ketchup can give it a little kick, and other times it is not as noticeable.
The Story of Ketchup
Laura, the owner of GNL, wanted a bright and fresh sauce that would go well with salads, fish, and especially eggs. Laura doesn’t like the thick sugary flavour of commercial ketchups and she wanted to be able to taste the ingredients individually. Ketchup started life as a recipe from River Cottage that we made for ourselves at home, but over time we changed the ingredients to suit our own taste and to use local produce.
We make ketchup in very small batches (less then 50 bottles) and all the ingredients are prepared with nothing more than a knife and chopping board. We cook Ketchup on a gentle heat for just under two hours, before the bottles are filled and labelled by hand.
Pour liberally on meat, fish, eggs, fried foods, and of course chips. Mix with mayonnaise for a tangy and fresh burger sauce or mix with natural yoghurt for an amazing dip. Our Ketchup makes a pretty good cooking sauce as well – simply pour it over pasta or into a Bolognese or spread it over a pizza base before adding the toppings.
|of which: saturates
|of which: sugars
Tomatoes, Irish Cider Vinegar, Onion, Honey, Ginger, Garlic, Basil, Red Chilli Peppers, Cracked Black Pepper, Fennel Seeds, Sea Salt
See ingredients in bold.