All the flavour from the classic cocktail – including a dash of vodka – in a deliciously savoury ketchup.

This ever-popular spiked ketchup has a lively kick to it.

Easily adds flavour to:

• Any type of bangers and mash
• Oven roasted chips and potato wedges
• Fried and scrambled eggs
• Barbequed meat and grilled vegetables

The more adventurous among us should try:

• Mixing with equal parts soy sauce and sweet rice wine to make a glaze for well-dried and cornflour-coated tofu before pan frying and finishing with toasted sesame oil and seeds

• Adding a tablespoon to crushed white beans, breadcrumbs and chopped onion before shaping into balls and nestling into tomato sauce for a veggie meatball alternative

• Mixing with good mayonnaise for the best Marie Rose sauce to stir sweet pink shrimp into

• Mixing and cooking until bubbling and concentrated with a tin of chopped tomatoes, Worcestershire sauce, jarred cannelini beans, smoked paprika and maple syrup for the best beans on toast

In 1997, the founders of Halen Môn left a saucepan of seawater to boil on the Aga in their family kitchen and as the salt crystals started to form, knew they’d struck culinary gold. They started supplying Halen Môn Sea Salt to Swains, their local butchers in Menai Bridge on the Isle of Anglesey.

Today, Halen Môn Welsh sea salt is enjoyed around the world by chefs, food lovers and even Barack Obama. It has been served at the London 2012 Olympics, political summits and royal weddings and is a vital ingredient in Green & Blacks chocolate and Piper’s Crisps. Thousands of customers agree it is the best salt for cooking.