The Cook Book Hamper

 

But where to start? With some of the most versatile and delicious ingredients around,
of course: a quartet of Fortnum's condiments. Firm believers in their magical feast-improving powers, each is extraordinary in its own way and abundantly used in many of our best recipes.

 

Our hot-to-trot Hot Horseradish Sauce is
the perfect companion to beef, a delicious addition to smoked fish and an earthy-hot, must-keep condiment in any kitchen. Likewise, our famous all-feasts pickle, Piccadilly Piccalilli, is a cold platter-perfect, sandwich-essential, built-for-dipping and picnic-ready classic.

 

A pair of outstanding mustards - our wholly delicious Piccadilly Wholegrain Mustard 
and our hotter-than-a-Piccadilly-July Hot English Mustard, a homespun creation that adds heat to sandwiches, cold cuts, pork roasts and more - complete the delicious foursome.

 

Not quite a condiment but wonderful all the same, our famous Beef Extract is similarly multi-talented; lovely on toast, it also adds punch to your Sunday gravy or Shepherd's Pie.

 

Any chef worth her or his salt will tell you that cooking is not just about food: the at-table (and in-kitchen) tipples are of the utmost importance.

 

 

Which is why you will find bottles of our crisp, silky and Game-ready Claret, rich
and pudding-perfect Greco di Tufo and
our glorious-with-everything Champagne inside your hamper.

 

And when all those have been polished off there is, of course, our our most-famous tea to enjoy too.

 

Among our best-loved dishes for centuries, our long-secret Welsh Rarebit recipe is among the hundreds finally shared in The Cook Book - but for those who would prefer to skip the prep, our Potted Welsh Rarebit is just the thing. Spreading over thick-cut bread, grill until golden, and enjoy.

 

And still there is more cheese. Our traditional Potted Stilton and Cave Aged Cheddar are each cheeseboard heroes and exceptional ingredients too - the recipe for Blueberry and Stilton Scones in our Cook Book must be tasted to be believed.

 

All of which represents just a small sample
of the many things inside this wonderful wicker: among the other delights inside are Smoked Salmon, drizzle-ready Balsamic Vinegar and Olive Oil, and jars of jams
and curds from our Preserves Library.

 

And last but by no means least, there is The Cook Book itself.

Three hundred years in the making, the creations inside range from our famous Scotch Eggs to Knickerbocker Glory - and we'd venture that you won't make it more than 20 pages in before your tummy begins to rumble in anticipation...