Sheffield’s Henderson’s Relish releases cook book

Pat with the delivery of the new Hendersons cookbook
Pat with the delivery of the new Hendersons cookbook
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A cook book featuring imaginative culinary creations from hardcore Henderson’s Relish fans has hit the shelves.

The Henderson’s Relish Cookbook includes the recipes of chefs, famous figures and local enthusiasts, all of which require a good old glug of the famous Sheffield sauce.

The new Hendersons cookbook

The new Hendersons cookbook

Dishes laced in the beloved condiment range from the simple to the slightly complex.

Yorkshire brisket, casseroles and pies grace its pages, as well as marinated beef Asian spring rolls and intriguing desserts – there’s even a couple of Hendo’s cocktails.

Pamela Freeman, Henderson’s managing director, has dedicated the book to her late husband Dr Kenneth Freeman, whose wish it was to publish a collection of recipes inspired by the spicy sauce.

She said: “I would like to say that we are both humbled and delighted to be considered a piece of Sheffield’s culture and history for over 125 years and remain committed to providing culinary delight to its wonderful supporters.”

Contributions from politicians include David Blunkett’s shepherd’s pie and a pasta bake by Sheffield Hallam MP Nick Clegg.

One of the most innovative creations comes from Luke French, the head chef at The Milestone, Sheffield, for his interpretation of cheese on toast, which includes goat’s curd, mascarpone and truffle oil among its ingredients.

Aside from recipes, the book delves into the history and mystery of the sauce, taking a look at the cultural icons that have been inspired and comforted by a splash of Hendo’s. They include singer Richard Hawley, graffiti legend Kid Acne and artist Pete McKee, who designed the front cover.

Henderson’s Patrick Byrne said relish lovers are already hungry for copies: “We had 7,000 books delivered on Monday and 400 sold overnight.”

The book is sold at a number of Sheffield businesses, including Blackwells, Bird’s Yard and Fancie.

A taste of chefs’ recipes from the book

* Nick Wilkes, head chef at St Luke’s Hospice – vegetarian shepherd’s pie

* Mick Burke, Sheffield College senior chef lecturer – chocolate truffles

* Rupert Rowley, head chef at Fischer’s Baslow Hall – Bloody Mary and crab cannelloni

* Darren Goodwin, head chef at Losehill House Hotel – blue cheese mousse with Lord Marples bread

* Stephanie Moon, chef consultant – corned beef hash potato cake with soft poached egg

* Chef Stephen McFarland – mushroom meringue, summer fruits

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