• Geo Watkins is campaigning for more people to use 'real ketchup' in their cooking
• Geo Watkins' Mushroom Ketchup is available in a wider selection of outlets from supermarkets to farm shops and delis.
• Exclusive autumnal recipes available - including vegetarian ramen bowls
• Suitable for vegans

It's not just wild mushrooms that chefs are clamouring for, but a surprising twist on the fungi favourite which has been a store cupboard staple since 1830.

For those in the know, Geo Watkins' Mushroom Ketchup conjures up that popular, rich umami flavour bringing to British cooking a flavour inspired by the 19th century Far East. Mushroom Ketchup is made with real mushrooms to give it that taste with a hint of Worcestershire Sauce and soy sauce - it's a far cry from the thick, sugary tomato sauce we now call ketchup.

Laurence Henry, award-winning chef formerly at the two Michelin starred Restaurant Sat Bains in Nottingham, said: “Mushroom Ketchup is something I've used in the kitchen for as long as I can remember. It's got an incredible umami flavour and goes with so many different dishes, from vegan ramen to a marinated steak. I've always got a bottle or two in the cupboard.

“There are some great traditional foodie secrets out there and I want to help people both find out about them and appreciate how they're relevant today. We all love a good tomato sauce, but Mushroom Ketchup is the real ketchup as far as I'm concerned.”

Food historian, cook, lecturer and broadcaster Dr Annie Gray added: “There's a 19th century author who states simply that 'mushroom catsup is by far the most useful of all sauces: indeed, it is the base of nearly every kind of sauce which is made'. I agree, and I add it to a lot of things, whether historic or modern. It's my go-to for pepping up gravies, bechamel, veloutés and hollandaise, and I also add it when I'm basting roasts and often to my salad dressings.

“I love it for its heritage, and I discovered it through historic recipes, but like anything amazing from the past, it's totally relevant now. Mushroom ketchup always wins for sheer versatility – and in a modern context, it helps that it is vegan as well.”

This month British food brand Geo Watkins is launching a social media Campaign for Real Ketchup on Instagram with giveaways, competitions and recipe ideas with flavour twists to a new audience. The campaign will run for the whole of September and feature the hashtags #geowatkins and #umamiarmy.

Ends.

Recipe:

Vegetarian ramen bowls

(serves 4)

• 1 l vegetable broth
• 2 tbsp miso paste
• 2 tbsp Geo Watkins Mushroom Ketchup
• 1 small onion, chopped
• 3 garlic cloves, minced
• 50 g piece of fresh ginger, grated
• 200 g fresh spinach
• 200 g mushrooms
• 200 g ramen noodles
• 4 eggs
• 60 g coriander, chopped
• 5 spring onions, chopped
• 1 red chilli pepper
• sesame seeds and sesame oil, to serve

METHOD:

1. In a large pot, combine the vegetable broth, miso and Geo Watkins Mushroom Ketchup.
2. Place a pot over a medium heat and add onion, garlic cloves and fresh ginger.
3. Bring to boil and reduce the heat to low.
4. Add fresh spinach and mushrooms and simmer for 15 minutes.
5. Cook 200 g ramen noodles following the pack instructions, when ready take them out from the water and use the same pot to boil 4 eggs.
6. Divide the noodles between four bowls.
7. Simmer the eggs for around 10 minutes and let them cool under the cold water. Peel and cut in halves.
8. Ladle the soup into earlier prepared serving bowls with noodles.
9. Top with the eggs, coriander, spring onions, chilli, sesame seeds and sesame oil.

Notes to editors:

Geo Watkins was established in 1830 and still makes its signature Mushroom Ketchup and Anchovy Sauce in the spirit of the original recipes. You'll find it on sale in Sainsbury's, Amazon, Waitrose, Ocado, specialist outlets and in a deli near you. RRP £1.99

www.geowatkins.com

www.instagram.com/geo.watkins

For more information, interviews or samples please contact: sales@geowatkins.com