Holy Cow Hot Sauces

Seriously Saucy

I love hot sauces, and have a whole cupboard dedicated to them. This isn't faux macho posturing: I am an aficionado, and collect the finest hot sauces from around the world for flavour and originality, not for tongue numbing insanity. The good people at Holy Cow have earned a place in my Sauce Cupboard with four quite superb condiments: Goan Extra Hot Lime; Madrasi Hot Mint; Himalayan Hot Garlic and Spicy Bombay Ketchup.

Firstly, the Goan Extra hot Lime. Superb: deep heat with a great sharp line back note and good habanero smell. I'd marinated some king prawns in this and quickly fried them off, adding a fresh slug at the end. Excellent.

Next, the Madras Mint. Unusual. Good: I put this on lamb skewers and served them with cous cous: spot on. Sweet and hot.

Next: the Himalayan Garlic. Here's a tip: just put a spot or two of this on a hard-boiled egg: it's awesome. I saw a man do this with Tabasco at a street stall in New Orleans. This works equally well.

Finally, the Spicy Bombay Ketchup. Well, this was great. A splash on fried eggs made me a Juevos Rancheros breakfast which would have gone down well in Rosarito. All good. All worth a place in your condiment cupboard. And all made by some gold folk in Oxfordshire to old recipes. Righteous. Available online and from Asda.