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Win: Squeaky-clean and scrumptious Tanya's sauces




Tanya's Just Real (41635536)
Tanya's Just Real (41635536)

If you’ve not yet tried Tanya’s Just Real, the UK’s first chilled, cold-pressed sauce range, let us introduce you. Packed with freshly prepared veg, herbs and fruit, they have a squeaky-clean ingredient list: they’re all-natural, vegan, free from gluten, wheat, lactose and dairy, and contain no added salt, refined sugar, sweeteners or preservatives.

Coming in six great flavours - Beetroot Cahoot, Teriyaki Malarkey, Cucumber Blunder, Smokey Cokey, Fiery Fiasco and Minted Mayhem - each sauce can be used hot or cold and is perfect for marinating, grilling, stir-frying, dressing, dipping and drizzling.

To celebrate Tanya’s Just Real arriving in Waitrose & Partners chillers, we’ve teamed up with the brand to give away two sets of all six sauces, each worth £17 and coming complete with a recipe booklet created in collaboration with Great British Menu’s Ruth Hansom.

For your chance to win, simply email your name, address and contact number to alice.ryan@velvetmag.co.uk, titling your message ‘Tanya’s Just Real Competition’. Entries should arrive no later than September 20 and the usual Ts and Cs apply; if you’re happy to be contacted by Iliffe Media, add ‘Please Contact’.

Tanya’s Just Real sauces are available from Waitrose & Partners stores and tanyasjustreal.shop

To whet your appetite, here's how to use two of Tanya's Just Real sauces to make perfect pizza toppings. . .

Peach, Prosciutto and Mozzarella Pizza

Tanya's Just Real (41635546)
Tanya's Just Real (41635546)

Ingredients:

1 ball pizza dough (team Tanya's used Deli Dough Wholemeal)

2- 3 tbsp Tanya’s Just Real Minty Mayhem

1 tbsp basil and rocket pesto (plus a little to serve)

1 ripe peach, sliced

3 slices prosciutto

1/2 ball mozzarella, torn into rough chunks

2 tsp pine nuts, toasted

Method:

Preheat the oven to 250ºC.

Stretch out the pizza dough into a rectangle, roughly 10”x 7”, and lay onto a floured heavy baking tray.

Cook for 2-4 minutes until the dough is just starting to puff up.

Spread the Beetroot Cahoot over the base and top with the peach, prosciutto and mozzarella.

Cook for 8-10 minutes, turning halfway through.

Sprinkle over the pine nuts and drizzle over the remaining pesto.

Beetroot, Spinach and Salami Pizza

Tanya's Just Real (41635542)
Tanya's Just Real (41635542)

Ingredients:

1 ball pizza dough (team Tanya's used Deli Dough Spirulina)

2-3 tbsp Beetroot Cahoot

2 handfuls grated mozzarella

1 handful wilted spinach

10 -12 slices of salami

Method:

Preheat the oven to 250ºC

Stretch out the spirulina pizza dough into a 12” round and lay onto a floured heavy baking tray.

Cook for 2-4 minutes until the dough is just starting to puff up.

Spread the beetroot sauce over the base and sprinkle over half of the grated mozzarella.

Top with the wilted spinach, salami and remaining grated mozzarella.

Cook for 8-10 minutes, turning halfway through.



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