Seabrooks are much more highly flavoured than Walkers imo. The Salt and Vinegar ones make my eyes water and the cheese and chive make my mouth tingle lol

Australian supermarket tomato sauces tasted and rated – and Australian supermarket tomato sauces tasted and rated – and

The term “pantry staple” is so boring. How are you expected to find inspiration from a dusty cupboard of jars, spices and unidentifiable flours? Ketchup is underrated. We call it tomato sauce in Australia. Or just “sauce”. I like it, it’s straight and to the point. Like there are no other sauces. Nasi pattaya is a simple, weeknight-friendly dish and serves as a complete meal for one. Photograph: Rosheen Kaul/The Guardian Replying to fans on X, Walkers Crisps explained the popular Worcester sauce flavour had been discontinued and is no longer available. Straight up, Rosella tomato sauce was like swallowing a mouthful of vinegar (I did actually eat a whole tablespoon of it and I don’t recommend anyone doing that.) The sauce is quite thin and watery, and there definitely isn’t enough sweetness to balance that hardcore acidity. The tomato flavour isn’t very pronounced either.These adverts enable local businesses to get in front of their target audience – the local community. Divide the pasta between two warm plates and top with grated parmesan and parsley. A bit more Tabasco too, if desired. Nasi pattaya (omelette fried rice) If you’re a tomato sauceaficionado who insists on enjoying it at it’s room-temperature best, go ahead. I store my sauce in the fridge once it’s opened. Others store it in the cupboard. Which way is the right way?

Walkers Tomato Ketchup Crisps | Walkers UK

You really can use any type of tomato here, however roma tomatoes and other “paste” tomatoes that have fewer seeds are perfect for making sauce. The other ingredients, vinegar and sugar, you probably already keep in your pantry. How to make Tomato Sauce Think I'm going to have to move to Scotland and get tom sauce crisps and Lee's Scottish Tablet which is another thing I can't get hold of:DWhen you look at a potato, what do you see? Probably just a potato, right? Well, in 1948 Henry Walker saw potential with a bite of positivity he turned his humble spuds into irresistible Walkers Crisps. Since then, our crisps have been providing moments of delicious crunchiness and smiles to everyone in Britain, everyday. Many readers have commented that they simply blend the sauce in a food processor or chopper once it’s cooked. Very smooth and balanced sweetness and acidity. This is the only ketchup on the list, and lists “167g of concentrated tomatoes per 100mL.” No one else specified how much tomato is in their sauce, so I don’t really have a comparison point. It could be heaps and it could be average. Anyway, the spices are quite pronounced in a pleasant way and the sauce has a lovely silky texture. An all-rounder. Chop the tomatoes roughly and place into a large saucepan. Then add the rest of the ingredients and bring to the boil.

Crisps confirms Worcester Sauce flavour has been cut Walkers Crisps confirms Worcester Sauce flavour has been cut

For homemade crisps, it’s best to use a mandoline to get the thinnest possible slices of potato. If you don’t own a mandoline, a sharp potato peeler will do a similar job. It’s important to get rid of excess starch from the sliced potatoes to ensure ultra-crunchy crisps: soak the potato slices in a bowl of cold water until they begin to curl around the edges, then drain well and pat dry with kitchen paper. Fry the dried potato slices in very hot oil and keep a close eye on them as they will cook in around 10-15 seconds. (Remember, hot oil can be dangerous and will spit unless the potatoes are as dry as possible. Do not leave unattended.) Fill a small bowl to the rim with fried rice and carefully invert the bowl into the centre of the omelette. The rice should form a neat little dome in the centre of the omelette. Use a spatula to fold the sides of the omelette over the rice like an envelope. Place a serving plate over the frying pan, and flip the omelette parcel directly on to the plate.

To find out more about how we care for our spuds and our planet, visit www.walkers.co.uk/sustainability Product Marketing