Angel Artisan Hot Sauce

A medium-heat scotch bonnet sauce built on tamarind, garlic and warm spice. Big Ginger Sauce Co, a one-man operation run by Pete from the village of Pirbright in Surrey, cooks it in house in small batches from fresh aromatics and whole spices.

The base is passata, onions and garlic, with scotch bonnet peppers at 13.9%, tamarind paste, cider vinegar, brown sugar and a mixed spice blend that contains mustard. The maker rates the heat three out of five and describes fruity sweet and sour notes, garlic and warm spice, with a nice everyday medium heat from the scotch bonnets. The tamarind gives the sourness, the sugar and chillies the fruit, and the vinegar keeps it sharp.

The maker's own suggestions are to use it straight as a dipping sauce at the table, or brushed on chicken for the barbecue. It also goes into a marinade for pork ribs, over eggs at breakfast, or stirred into a bowl of rice with a fried egg. Keep a bottle of the hotter Naga Bomb beside it for the days when three out of five is not enough, and a jar of Stokes Garlic Mayonnaise to stir it into for a quick dip.

One bottle of 150ml. Contains mustard, and made in a kitchen that handles all allergens. Vegan by ingredients. Refrigerate after opening.

• Contains mustard seed. Producers' kitchens process all allergens.

Delivery

• England and Wales: £4.95, free over £50
• Scotland and Northern Ireland: £12
• Order by midday, Monday to Thursday, for next-day delivery
• Cheese and chilled items: sent Mondays and Wednesdays, order by 6pm Sunday or Tuesday. No extra charge.

Sent tracked by DPD or Royal Mail. Full details on our Delivery page.

Returns

Damaged, faulty or missing? Email hello@madeinengland.com within 48 hours of delivery with your order number and a photo.