Thursday 18 May 2017


Heinz has launched four BRAND varieties of Heinz [Seriously] Good Sauces, the delicious range is versatile and ready to use, the new sauces include:

Creamy Chive Sauce -  Deliciously zingy and creamy sauce with chives and crème Fraiche. Ready to eat, it can also be used as a dip or add that extra something to summer classics such as salmon fillets or fish cakes.zingy and creamy with potatoes.

Creamy Pepper Sauce - A creamy and warming pepper sauce is perfect for a cheeky mid-week steak treat. For those who would prefer to avoid red meat, it is also delicious with chicken, giving a fresh and delicious twist to BBQs dishes.

Creamy Béarnaise  Sauce - Perfect with meats and fish, a french classic is made with chopped shallots and tarragon. Rich and buttery.

Creamy Tomato & Garlic Sauce - A rich and lively tomato and garlic sauce is perfect for chicken and grilled meat dishes.


Available in Sainsbury’s and Morrisons with an RRP of £1.99, these great tasting condiments are the perfect way to add excitement and liven up everyday meals, I recently had Sausages and Mash with a helping of Heinz [Seriously] Good Creamy Chive Sauce, it was delicious and gave a family favourite a completely new taste. Here are some delicious recipe inspirations using Heinz [Seriously] Good Sauces.

Classic steak sandwich

2 tbsp olive oil
50g butter
2 large onions, finely sliced
2 garlic cloves, finely sliced
500g sirloin steak (about 2 large or 4 small)
100g rocket
1 baguette or 2 batons, halved
100g Heinz [Seriously] Good Creamy Pepper Sauce
Heat 1 tbsp of the oil and the butter in a large frying pan over a medium heat. Add the onions and garlic and cook, stirring, for about 10 mins, until golden and beginning to caramelise. Remove from the pan with a slotted spoon and set aside.
Add the rest of the oil to the pan, and turn up the heat. Season the steaks and cook for 2-3 mins per side, or until done to your liking. Remove from the pan and leave to rest for 4-5 minutes before slicing.
Arrange the rocket over the halved baguette, then top with the onions followed by the steak. Spoon on the Heinz [Seriously] Good Creamy Pepper Sauce and sandwich together. Serve immediately.

Poached Salon & Asparagus Salad

8-10 sprigs tarragon
1 lemon, juiced
4 salmon fillets,
about 140g each
400g asparagus, trimmed
120g bag baby leaves
6 radishes, sliced
100g Heinz [Seriously] Good Creamy Béarnaise Sauce
1. Fill a large shallow pan with water and add 6 tarragon sprigs and half the lemon juice. Add a little salt and bring just to the boil, then slide in the salmon, turn the heat down to a gentle simmer and poach for 8-10 mins. Once cooked to your liking, remove from the pan, drain and leave to cool completely. Remove any skin.
2. Bring the water in the pan back to the boil, add the asparagus and blanch for 2 mins, then remove and cool under cold running water, drain well. Arrange the asparagus with the baby leaves and radishes on a serving plate. Flake over the cooled salmon. Mix the remaining lemon juice with the Heinz [Seriously] Good Creamy Béarnaise Sauce to loosen it, then drizzle over the salad. Chop the leaves of the remaining tarragon sprigs and scatter over the salad.

Sweet Potato Hash with Eggs

2 tbsp olive oil
500g sweet potatoes, peeled and cubed
1 onion, chopped
1 red pepper, deseeded and chopped
1 garlic clove, crushed
½ tsp cayenne
½ tsp cumin
1 can chopped tomatoes
4 eggs
4 heaped tbsp Heinz [Seriously] Good Chive Sauce
1 tbsp chives, snipped
Heat the oil in a large frying pan. Add the potatoes and fry for 2 minutes, then pour in 100ml water. Cover with a lid, turn down the heat a little and cook for 5 minutes, shaking the pan to move the potatoes every so often.
Turn the heat back up to high and add the onion and red pepper, fry for 1 minute, then pour in another 100ml water, cover, turn the heat down and cook for another 5 minutes, shaking the pan occasionally.
Add the garlic, cayenne, and cumin and cook for 1 minute before stirring in the tomatoes. Cook together for 1-2 minutes, then make 4 holes in the mixture. Break an egg into each hole then cover the pan and cook over a medium heat for another 5 minutes, or until the eggs are cooked to your liking. serve, drizzle with the Heinz [Seriously] Good Chive Sauce and scatter over the snipped chives.

Jerk Prawn Tacos

2 avocados, stoned and chopped
1 lime, ½ juiced
500g raw shelled sustainable king prawns
2 tsp jerk seasoning
1 tbsp olive oil
8 soft corn tortillas, warmed
2 little gem lettuces, shredded
½ jar Heinz [Seriously] Good Tomato & Garlic Sauce
Handful fresh coriander leaves
For the pickled onions
1 lime, juiced
½ tsp salt
1 tsp sugar
2 tbsp olive oil
1 large red onion, finely sliced
First pickle the onion. In a bowl mix the lime juice, salt, sugar and olive oil, then stir in the sliced onion, turning it well in the mixture. Leave to pickle for at least 30 minutes.
Toss the avocados with the juice of half the lime and cut the other half into wedges. Toss the king prawns with the jerk seasoning, plus salt and freshly ground black pepper. Heat the olive oil in a wok and stir-fry the prawns for 3-4 minutes until cooked through.
Top the tortillas with the lettuce, pickled onions, avocado, and prawns. Spoon over the Heinz [Seriously] Good Tomato & Garlic Sauce, then top with a few coriander leaves. Serve immediately with lime wedges for squeezing over.

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