Creamy, tangy and peppery, this homemade Alabama White Sauce is a classic barbecue favourite that’s perfect with smoked chicken, pork, grilled meats or as a dipping sauce.
Crunchy, tangy homemade pickles with garlic, dill, mustard seeds and a gentle chilli kick. The brine is heated with the spices to help release their flavour, then cooled before being poured over the cucumbers. Leave the pickles in the fridge for at least five days for the flavours to properly develop.