We are pleased to announce that great tasting Encona Sauces is an official associate sponsor of the popular English Heritage Picnics and Tatton Park.

Throughout the summer, the Encona Sauces team will be attending each concert to samples great range of hot and spicy sauces - the perfect accompaniment for any picnic and al fresco dining occasion.

Visit the official Encona Sauces website and facebook page to see how you could win tickets to one of the 14 concerts!

The concerts schedule:

Saturday 26th June 2010     - Kenwood House

Saturday 3rd July 2010        - Kenwood House

Saturday 10th July 2010      - Kenwood House

Saturday 17th July 2010      - Kenwood House

Saturday 17th July 2010      - Audley End

Saturday 24th July 2010      - Audlay End

Saturday 31st July 2010      - Kenwood House

Saturday 31st July 2010      - Audley End

Saturday 31st July 2010      - Tatton Park

Sunday 1st August 2010      - Tatton Park

Sunday 1st August 2010      - Audley End

Saturday 7th August 2010    - Kenwood House

Saturday 14th August 2010  - Kenwood House

Saturday 21st August 2010  - Kenwood House

Olympic and World 100m Champion Shelley Ann Fraser has joined the Grace Foods team as a brand ambassador. The sprint sensation will be promoting a range of our products and we're hoping to see her in the UK later this year. Watch this space! 

• In a large serving bowl, whisk all the dressing ingredients together.
• Add the prawns, oriental cabbage, red pepper and carrot to the dressing.
• Give the salad a good mix before adding the radish, spring onions, bean sprouts, Jasmine rice and herbs.
• Finish the salad by adding the sliced egg, some more of the dressing if desired and serve. Enjoy!

• In a large bowl, add all the salad and vegetables and mix well. Leave to one side.
• Heat the olive oil in a frying pan.
• Cook the prawns for 3-4 minutes with the garlic and then transfer to the salad.
• Finally mix the yoghurt with the Encona Indian Sweet Mango Chilli Sauce, water and coriander, drizzle over the salad, give everything one last toss and serve. Enjoy!

• In a large bowl, lightly break up the crab with a fork. Stir in the corn flour and breadcrumbs. Season with salt and milled black pepper.
• Add the coriander, spring onions, lime juice, egg white and Encona Thai Sweet Chilli Sauce and combine all the ingredients together, trying not to break the crab up too much.
• Divide the mixture into eight equal parts and shape into small patties.
• Dust a tray or plate with a little corn flour and place the crabcakes on.
• Chill the crabcakes in the fridge for 15 minutes to allow them to set slightly.
• Gently heat the groundnut oil over a low to medium heat and cook the crab cakes for 4-5 minutes, turning occasionally until golden and crisp.
• Drain the crabcakes on kitchen roll and serve whilst hot with a dipping bowl of Encona Thai sweet Chilli Sauce, lime wedges and fresh coriander. Enjoy!

• Pre-heat the oven to 200*c / gas mark 6.
• Cook the potatoes in a pan of boiling water for 5 minutes and drain.
• Place the flour, chilli flakes, coriander, cumin and thyme into a large bowl, season with sea salt and mix well.
• Brush a baking tray with the olive oil and whilst the wedges are still hot, toss lightly in the seasoned flour.
• Transfer the wedges to the greased baking tray and cook for approximately 20-25 minutes, until golden and crisp.
• When the wedges are ready, sprinkle over the fresh coriander, sea salt and serve with Encona American Chilli Ketchup. Enjoy!

• Pre-heat the barbecue or grill.
• Place the steaks onto a small plate, season with salt and pepper, then brush both sides with Encona Texan Chilli BBQ Sauce and set aside.
• To make the relish, mix the shallots, gherkin and chives in a bowl and leave to one side.
• Meanwhile, for the chilli BBQ mayonnaise, mix 1 tbsp of Encona Texan Chilli BBQ Sauce with 2 tbsp of mayonnaise.
• To make the sandwich, cook the steak on the hottest part of the barbecue or grill for 1-2 minutes either side. If you want to add cheese, place on the steak once you have turned it.
• Whilst the steaks are cooking, toast the ciabatta slices.
• Place the lettuce on the base of the toasted ciabatta, followed by the sliced tomato and then the steak. (2 steaks per ciabatta). Spoon over the relish and spread over a spoonful of the chilli BBQ mayonnaise. Enjoy!

• Pre-heat the barbecue or grill.
• Place the steaks onto a small plate, season with salt and pepper, then brush both sides with Encona Texan Chilli BBQ Sauce and set aside.
• To make the relish, mix the shallots, gherkin and chives in a bowl and leave to one side.
• Meanwhile, for the chilli BBQ mayonnaise, mix 1 tbsp of Encona Texan Chilli BBQ Sauce with 2 tbsp of mayonnaise.
• To make the sandwich, cook the steak on the hottest part of the barbecue or grill for 1-2 minutes either side. If you want to add cheese, place on the steak once you have turned it.
• Whilst the steaks are cooking, toast the ciabatta slices.
• Place the lettuce on the base of the toasted ciabatta, followed by the sliced tomato and then the steak. (2 steaks per ciabatta). Spoon over the relish and spread over a spoonful of the chilli BBQ mayonnaise. Enjoy!

Nurishment, the UK's number one nutritionally enriched milk drink*, will be on the nation's TV screens in May.

The brand's first ever NATIONAL TV campaign, supported by pre-rolls, breaks on May 2 and will run on Virgin 1, Dave and Bravo.

To view the TV commercial go to www.nurishment.co.uk where you could also be in with the chance of winning a 42" HD Ready Plasma TV!

Whether you will be watching the latest movies or the World Cup, make sure you enter to be in with a chance of watching it on a brand new 42" TV!

Ten runners up will also win samples of Nurishment.
* Source: IRI UK Afro-Caribbean Food and Drink - Unit Sales, MAT 52 w/e January 23, 201