Tracklements Wild Garlic Sauce

Wild garlic comes up briefly each spring — broad green leaves carpeting the floor of damp English woodland from March to May, gone by midsummer. Tracklements pick theirs by hand in the Wiltshire woods near the kitchen.

A 140g jar of wild garlic sauce, made in Easton Grey, Wiltshire by Tracklements — the family-run condiment maker who produced Britain's first wholegrain mustard in 1970, and have been refining the form ever since.

The sauce is built around a wholegrain mustard base (44%), loosened with sunflower oil and softened with honey and raw cane sugar. The wild garlic comes in at 18% — enough to dominate without overwhelming. Bright, faintly green, with a pleasing pungency that stops short of a raw-clove kick.

A natural partner for pork tenderloin, hot-smoked trout or pan-fried fish. Stir a spoonful through Greek yoghurt for a quick dip, mayonnaise for a sandwich, or warm potato salad. Equally at home as a marinade or a finishing drizzle.

Tracklements is B Corp certified and a holder of the King's Award for Enterprise. The factory runs on 100% renewable electricity, with over 10,000 square feet of solar panels and an on-site water treatment facility. Wonky veg gets used; nothing is wasted.

Founded by William Tullberg in 1970, now run by his son Guy. Still handmade in small batches, still in Wiltshire.

Gluten-free. Suitable for vegetarians. Refrigerate after opening.