Glossary of food terms: W

Worcestershire sauce

A classic English bottled sauce that is said to have originated from an Indian recipe. It's a thin, spicy, dark-brown fermented sauce made from a variety of ingredients including anchovies, shallots, garlic, soy sauce, tamarind, salt and vinegar, which is then left to age in barrels.

The final sauce has a spicy, concentrated flavour, so you only need a dash. It can be used to give a little boost to meat stews and casseroles, pies, soups, sauces and marinades. Sprinkle it over sausages, steaks, chops and kebabs or use it as a table condiment or in drinks such as a classic Bloody Mary.

You can find out more about making marinades in our marinade feature.

• Surf and turf barbecue skewers
• Steak and kidney pudding with steak and kidney gravy
• Bloody Mary