On the 18th of May Victoria & Albert museum is bringing to happy Londoners its FOOD: Bigger than the Plate exhibition, inviting visitors to participate, taste and debate, exploring current experiments at every stage of the food system – from compost to table. 

We are beyond delighted to have a range of our fermented products as a part of this exhibition and particularly pleased that visitors will be able to enjoy our range of raw fermented sauces. Fiery Suzy, Yellow Mellow, Red Smoky Chilli Sauce, Green Jalapeño and Fermented Beet Sauce are standing on our fridge shelves at the moment, calling summer and all its al fresco dining delights.

Ways of using these sauces are really endless. We've put together some ideas so you know where to start from.

Cultured hummus: (or any bean dip): take a cup of hummus and stir into it a couple of tablespoons of our sauce (Fiery Suzy, Green Jalapeño and Smoky Red sauces work particularly well in this case). Job done. Spread it on a slice of toasted sourdough topped up with slices avocado and some toasted seeds, use as a dipping sauce for vegetables or take a big spoon and enjoy on its own, no judging here!

Salad dressing: combine together 2 tablespoons of any sauce with 2 tablespoons of olive oil, a little sprinkle of salt and some lemon juice to taste, whisk well, dress your salad. Smoky Red Sauce as well as Fermented Beetroot Sauce will work particularly well for any bean/legume base salads, Fiery Suzy is suitable for this purpose too, though it will work equally great in anything animal protein based – salad Nicoise, chicken salad or even tuna mayonnaise, it adds a little bit of hit and lifts everything up, adding an extra dimension to usual flavours. 

Jazzing up your soups and stews: while all our fermented sauces are live and raw, therefore not meant for cooking (if heated continuously over 50C degrees, the flavour will stay just as great, but all the enzymes and bacterial goodness will be destroyed), you can still successfully use them as a last minute addition to your bowl of soup, stews, curries or Dahl. Just mix it into your plate and enjoy!

Desserts: our Yellow Mellow Sauce is not famous for nothing, it is a work of fermentation art even if we say so ourselves :) Delicate and mellow, it is a fantastic sauce on its own but also works amazingly well with desserts. Mix it with fresh passion fruit flesh and drizzle generously over your fruit salad(our favourite combo is thinly sliced pieces of pineapple, mango, oranges and kiwi, if strawberry is in season – doesn’t get better than this!). Or use it in Pavlovas, drizzle liberally over berries just before serving dessert. You could also use it in a thin layer instead of jam(or mixed with jam half and half) in your upgraded version of Victoria sponge. Last week we whisked nearly half a cup of it into carrot cake icing and it worked a treat, worth giving it a go maybe?

Smoothies: the list here is really and truly endless. A tablespoon of sauce added to your smoothie will load it with probiotic goodness. There are no rules here. Just play and try and see what works best for your personal taste. 

These are just some of the ideas of what can be done with these sauces. We encourage you to try, play and experiment and share your findings with us on Instagram. We’d love to see all the ideas you've come up with!