Pott's

Used to enrich and add flavour to soups, sauces, tagines and risottos, our stocks are an essential ingredient in many a great dish.

FISH STOCK

A brilliant basis for fish stews, seafood risottos or kedgerees – and it's perfect to poach seafood in.

BEEF STOCK

An essential basis for all meaty broth and soup recipes, which can also be used to make a brilliant beef stew.

CHICKEN STOCK

The foundation of all good chicken broth and soup recipes – and ideal for making a tasty risotto
or poaching chicken breasts.

VEGETABLE STOCK

An ingredient that all good cooks should keep close to hand – and the foundation for many sauces, soups and other recipes.

Perfect for people with a passion for fine, traditional sauces, our pour-over sauces are culinary classics that will transform any meal.

DIANE SAUCE

A creamy, mushroomy sauce that is truly wonderful with steak – or, if you fancy ringing the changes, it's also absolutely brilliant with pan-fried chicken breast.

ORANGE & RED WINE SAUCE

This sensational sauce makes the restaurant classic of duck à l'orange child's play. And not only is it decidedly delicious drizzled over pan-fried duck, it's also gorgeous with other game birds, venison or lamb.

BÉARNAISE SAUCE

This delicious French classic combines the aniseedy richness of tarragon and chervil with savoury shallots in a creamy sauce. A traditional partner for a good steak but great with roasted vegetables or even to make a fabulous potato salad.

HOLLANDAISE SAUCE

A rich, creamy, buttery sauce with a refreshing lemony tang. Simply pour over poached salmon or asparagus. This is the quintessential sauce to accompany poached eggs for the perfect eggs benedict, especially with some crispy bacon or smoked salmon.

PARSLEY SAUCE

This delicate, herby, subtle sauce, traditionally served with white fish, is a British all-time classic. Great served over salmon and flounder or with fish cakes. Also a perfect accompanying sauce for a gammon steak or a good Wiltshire ham.

THREE PEPPERCORN SAUCE WITH BRANDY

An old favourite in the Potts' household, using rich green peppercorns, spicy black pepper and fragrant pink peppercorns along with a good splash of brandy.
Simply warm in the pan after you have cooked your steak and pour over. Also great with duck breast or in a potato gratin.

Our cooking sauces are carefully simmered using the finest ingredients. So whether you're a fan of beef, lamb, chicken or fish (or even if you're vegetarian or just have a taste for something different) our sauces make it easy to create terrific tasting versions of countless classic dishes.

TOMATO & BASIL SAUCE

A brilliant blend of tomato and basil makes this tasty sauce ideal for serving over pasta, chicken breast, meatballs or even white fish – and it's equally lovely as the sauce for vegetarian lasagne.

SAUCE FOR BOEUF BOURGUIGNON

A renowned sauce from Burgundy with wine, celery, carrots, mushrooms and herbs. Slow cook using braising steak, or quickly prepare using good frying steak such as rump. Best served with new potatoes and fresh vegetables.

SAUCE FOR BOLOGNESE

This rich and flavoursome fusion of sautéed onions simmered with plenty of tomatoes, red wine, herbs. and a dash of balsamic is the perfect start for a brilliant bolognese. What's more, it can also be eaten as a rich vegetarian sauce.

SAUCE FOR CARBONARA

A timeless and indulgent Italian pasta sauce made with thick double cream, white wine and Parmesan.
Add pancetta or smoked bacon for a traditional version of this Italian dish – or use smoked salmon or asparagus for a more modern twist.

SAUCE FOR CHASSEUR

A sublime sauce for chicken, with tomatoes and mushrooms simmered in white wine with plenty of tarragon. Also makes a great sauce in which to poach fish such as Monkfish.

SAUCE FOR COQ AU VIN

From humble beginnings as a provincial casserole, slow cooked to tenderise the toughest old cockerel, we would now suggest a free-range chicken is a better complement to this beautiful blend of red wine, parsley and thyme.

SAUCE FOR FISH PIE

With plenty of cream, Cheddar and herbs, this fabulously flavoursome sauce makes the perfect fish pie surprisingly simple – just add flakes of your favourite fish and cover with fluffy mash.

SAUCE FOR GOULASH

The traditional Hungarian herdsmen's favourite. Add lamb, beef, veal, pork, chicken or even fish to this rich paprika-seasoned sauce and serve with potatoes or rice and a good dollop of soured cream.

SAUCE FOR MOULES MARINIÈRES

A seafood classic. Simply warm the sauce, add mussels, cover and simmer for 2-3 minutes. Serve with crusty bread – or Belgian-style with thin chips.
This sauce – which is made with a wonderful combination of white wine, shallots, cream and a splash of brandy – is also great for poaching fish.

SAUCE FOR STROGANOFF

This sauce is an elegant Russian combination of soured cream, mushrooms, parsley and paprika. It's fantastic for cooking fillet beef, particularly when served with matchstick-thin chips.

Our gravies provide an incredible finishing touch to traditional dishes such as roasts, bangers and mash – or even chips.

BEEF & RED WINE GRAVY

Fill your Yorkshire puddings with this perfectly balanced gravy – or add double cream and pepper, then drizzle over fillet steak. (It's also rather lovely in a Lancashire hotpot.)

CARAMELISED ONION & ale GRAVY

It has to be poured generously over bangers and mash! Containing no meat products, this is the perfect partner for vegetarian sausages – or just add a little water and use as the base for a vegetable stew.

CHICKEN, THYME & WHITE WINE GRAVY

Obviously essential with a chicken roast, but also makes an excellent chicken and ham pie or can even be used as a base for a therapeutic chicken soup.

GAME GRAVY WITH PORCINI MUSHROOMS

A perfectly flavour-packed gravy to complement a host of game and rich meat dishes. Try as a base for a game pie, or to accompany a terrine.

LAMB & PORT GRAVY

Serve with your lamb roast, pour over grilled lamb chops or use in a shepherds pie to give it a little extra oomph.

TURKEY GRAVY WITH LEMON ZEST & SAGE

A fantastic addition to the Christmas turkey, with a fresh, tangy lemon note and herby sage flavour. Excellent as an everyday addition to other poultry too.

Made using the finest ingredients, our new dessert fillings are perfect for all of your favourite pancakes, pies and crumbles.

BLACK CHERRY & BRAMLEY APPLE WITH KIRSCH

A tart and tasty filling for pancakes, pies and crumbles – and perfect over a panna cotta or a delicious rich chocolate sponge.

BLACKBERRY, PEAR & ROAST ANISE

A fruity and flavoursome filling for pancakes, pies and crumbles – and awesome over ice cream or sorbet.

Made using the finest ingredients, our sauces add more than just a little touch of luxury to your favourite desserts.

BRANDY SAUCE

A simply superb sauce to drizzle over vanilla ice cream and sponge puddings – or dollop over poached apples.

TOFFEE & WHISKY SAUCE

A sauce for all seasons. Pour generously over Christmas pud, rich chocolate ice cream or poached peaches.

BUTTERSCOTCH & MASCARPONE SAUCE

Creamy mascarpone blended into a sumptuous butterscotch sauce – wonderful when warmed and poured over ice cream, or in crêpes with poached fruit. It's also a great dessert ingredient – try it as a sauce for steamed pudding.