Spaghetti bolognese, a staple in UK kitchens, can be 'supercharged' with an unexpected ingredient: fish sauce. According to chef and writer A.J. Forget, adding a tablespoon or two of fish sauce to the sauce provides an incredible umami kick without any fishy taste once diluted.
Popularity in the UK
More than half of UK households (51%) regularly cook spaghetti bolognese from scratch during the week, according to a national food survey by Public Sector Catering. The British version often differs from the Italian original, using tinned chopped tomatoes heavily, while the Italian version is a slow-cooked meat dish with minimal tomato. UK cooks also add non-traditional ingredients like garlic, mushrooms, bell peppers, mixed herbs, Worcestershire sauce, or red wine.
The Surprising Ingredient
Writing on Tasting Table, A.J. Forget explained: 'That's right, one of the many creative uses for fish sauce is adding a splash to your spaghetti bolognese. Now, when you first crack the bottle open, fish sauce can smell powerful, depending on the brand you buy, and it might seem like an odd pairing for bolognese. But when diluted into a whole pot of sauce, that fishy smell disappears, and the umami infusion remains. Mixing in a tablespoon or two of fish sauce will really supercharge that flavour.'
Other Cooking Tips
Meanwhile, sausages can be enhanced with a drizzle of honey after cooking. Mimi Morley, Senior Recipe Development Manager at HelloFresh, told the Daily Express: 'A drizzle of honey over your sausages once they're off the BBQ and on a serving platter gives a great flavour contrast to the saltiness of the meat and really leans into the sweet and savoury "swavoury" trend. Less is more here, you only need a tiny drizzle, just enough to lightly coat them. It works especially well when the sausages are still warm so it slightly melts in rather than just sitting on top.'
Morley also suggested mixing mayo with other sauces for a simple flavour twist, moving beyond ketchup or plain mayo.
