Jules & Sharpie

These are the latest scorchers from the chilli daredevils.

Saucish is just too thick to be a sauce and isn’t quite a relish which is why it’s called Saucish. Long, slow cooking gives Saucish its special rich flavour and delicious depth of taste.

These delightful products are versatile and moreish. Try Saucish and sardines, Saucish and sausages (difficult to say but delightful to eat). A spoonful of Red Saucish goes with cheese, chips, chipolatas or a proper English breakfast as well as roast vegetables, shepherds pie, fish pie (but probably not apple pie). Stuck for a pasta sauce? Red Saucish to the rescue.

Stuck for a bacon sandwich filler? Here comes Brown Saucish. It’s gorgeous too with a homemade burger, cheese quiche or welsh rarebit. Pies and pasties, bangers and mash? Oh yes indeed!