Chef recommends…Henderson’s to Sheffielders is like Vegimite to Australians

These two tasty recipes were created by Jason Horton and Darren Silverwood from the Rutland Hotel in Sheffield and inspired by the legendary Henderson’s Relish

THE Relish is a blend of tamarinds, cayenne pepper, vinegar, garlic and cloves. Gluten free, it adds spice and flavour to any dish.

Mr Henry Henderson concocted his first batch of Relish in 1885. Originally made at 35 Broad Lane in Sheffield, Henderson’s Relish is still being made.

The company was bought by Shaws of Huddersfield in 1910 and Charles Hinksman, the uncle of Dr Kenneth Freeman, was installed as the general manager. In 1940 Mr Hinksman bought Henderson’s from Shaws and formed the present company which has been in the family ever since.

Henderson’s Relish is still being blended to the original secret recipe of Henry Henderson. The recipe remains a secret only known to three family members.
5,000 bottles are produced a day at the Sheffield factory, and ana old bottle has been found in the River Somme.
 
Henderson’s Flatbread

Ingredients
250g plain flour
½ tsp salt
50g softened butter
187g milk
2 tbsp Henderson’s Relish
1 tbsp olive oil

Method
1. Sieve flour, add salt and softened butter. Crumble together by pressing butter and flour through fingers with thumbs
2. Slowly add milk followed by Henderson’s Relish and olive oil
3. Knead together making sure nothing sticks to the bowl
4. Lightly flour work surface, break off dough, into palm size and roll into a ball
5. Flour rolling pin, pressing evenly weighted and either side roll out dough, turn dough slightly after each roll to keep circular
6. Roll out until thin, roughly 1/8 of an inch.
7. Heat a frying pan until red hot
8. Fry flat bread 2 minutes either side

For Henderson’s Tomato Relish
Ingredients
1 finely chopped red onion
1 finely diced red pepper
1 clove of garlic crushed
and diced
100ml Henderson’s Relish
50 ml red wine vinegar
100g brown sugar
2 beef tomatoes diced

Method
• Place all ingredients in a pan
• Bring to a boil then simmer
till reduced by half
• Take off heat to cool
• Serve as chunky relish or blend till smooth and serve as a Henderson’s tomato ‘ketchup’