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Eegads, Dolmio, makers of one of the most popular brands of sauces, issued a statement today informing consumers not to eat their sauces more than once a week because of the sugar, salt, fat and additives in these sauces. Here’s the news from the BBC.

They are so convenient, I hear many of you lament. Just add a jar to meat and vegetables and hey presto, you have a delicious home-cooked meal.

But guess what, you can make these sauces really easily.  Here’s the recipe.  Note: one reader wrote in to complain that it does not taste like Dolmio’s.  Hello, it will, if you add tons of sugar and other nasties to this wholesome recipe.


Anyway, I figured out how to make a very authentic-tasting chicken and cashew nuts from scratch that impressed my fussy English daughter.  She loved cashews and there is a lovely caramel-y taste to the dish. Here’s the recipe:


  • Chicken pieces
  • 3 Tablespoons cornstarch
  • ½ tsp black pepper
  • 1 Tbsp oil
  • ½ cup soy sauce
  • 4 Tbsp rice wine vinegar
  • 4 Tablespoons ketchup
  • 2 Tablespoons sweet chili sauce
  • 1 Tbsp brown sugar
  • 2 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • ¼ tsp red pepper flakes
  • 4 dried chillies
  • 2 cup cashews
  • 1 fresh red chilli
  • Herbs to garnish

Shake the chicken pieces in cornstarch and pepper in resealable food storage bag until well-coated. Coat in oil and bake until golden brown. (I fry them in an air fryer).

Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, dried chillies and cashews in small bowl; pour over chicken. Cook over slow heat until the sauce seeps into the chicken (around 30 minutes). I cooked mine in a Wonderbag for a few hours.

It’s delicious!

Note: I will be posting my recipe for homemade tomato sauce.

chicken cashew