Gregg Wallace is in the Netherlands at one of the world's biggest sauce factories. Its annual output is a quarter of a million tonnes of condiments, and more than 50 per cent of this heads to the UK. Cherry Healey is on the trail of another of our favourite sauces - soy - not in Japan, but south Wales, where a factory churns out bottles and sachets of organic sauce to a 2,000-year-old recipe. Ruth Goodman investigates the origin of Worcestershire sauce, as told by Mr Lea and Mr Perrins.

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