Tracklements Sriracha Chilli Sauce

Tracklements Sriracha Chilli Sauce is a hot, tangy chilli sauce that Tracklements make by hand at Easton Grey near Malmesbury in Wiltshire with fermented chillies. The producer says the ferment gives it a tongue-tingling tang and heat.

Red chillies make up 39% of the bottle, with cider vinegar, red peppers, raw cane sugar, onions and garlic. A little fish sauce made from anchovies gives it a savoury backbone, and sea salt finishes it. The heat is full but rounded rather than sharp, the fermented chilli and vinegar make it sour, and the sugar and peppers keep it from being harsh. It is thick enough to spoon but pours with a shake.

The producer suggests it on cheese on toast, egg fried rice and corn fritters, and say the options are endless. It belongs with noodles, a fried egg, a bowl of pho or a bacon sandwich, and mixed into mayonnaise it makes a quick chilli mayo for chips and burgers. A spoonful in a stir fry or a marinade for chicken thighs works well too.

The bottle holds 150ml. Contains fish from the anchovies in the fish sauce, so it is not suitable for vegetarians. Gluten free. Shake well before use and refrigerate once opened.

• Fish

• Fish (anchovies)

Delivery

We send food and drink, so parcels never wait in depots over the weekend. Order by midday, Monday to Thursday, for next-day delivery: DPD with a one-hour window for most orders, APC Overnight's specialist liquid service for anything containing wine, spirits or other liquids. Orders after midday Thursday, or over the weekend, dispatch on Monday.

Cheese is cut fresh to order and sent chilled, dispatched every Monday and Wednesday. Everything in your order ships together in one insulated box, arriving the next day.

Delivery £4.95, free on orders over £50. Chilled delivery £5.95.

Returns

If your order arrives damaged, faulty, missing an item, or not as described, contact us within 48 hours of delivery with your order number and clear photos of the packaging and the affected item. Please keep all packaging until we've reviewed the issue.