AN author who has written a book on the history of Perdiswell is the latest to pledge her support for the Worcester News Save Our Sauce Campaign.

Joan Hinks, from Checketts Lane, Worcester has sent in four recipes using Lea & Perrins Worcestershire Sauce.

"I use the original Worcestershire Sauce in lots of things, including soups, sauces, savoury mince, shepherds pie, steak and kidney, hot-pot," she said.

"It's an essential ingredient in my kitchen cupboard."

Mrs Hinks sent in recipes for meat crumble, onion tart, sandwich spread and Worcestershire slice.

"I use it in so many different things, especially anything with meat in," said the 71-year-old. "I have been using it a very long time now."

Mrs Hink's recipes

Meat Crumble

Ingredients

l lb minced beef

l lb finely chopped onion

Small tin condensed tomato soup plus half a tin of water

2 tablespoons Lea & Perrins Worcestershire Sauce

One beef stock cube

Salt & pepper to taste

For the crumble topping

4 oz plain flour

1 teaspoon dry mustard powder

2 oz margarine

Method

Fry the onion and minced beef until brown

Crumble stock cube into meat and fry for a minute

Add soup, water, Worcestershire Sauce and salt and pepper

Bring to the boil, gently, then transfer to casserole dish.

Sprinkle crumble mix on top of casserole and cook in oven at 325F 160C

Onion Tart

Pastry Ingredients

2 oz plain flour

2 oz wholemeal flour

2 oz white Flora

Half teaspoon dry mustard powder

Quarter teaspoon cumin

Filling Ingredients

3 onions sliced

1 oz butter

2 oz grated mature Cheddar cheese

2 tablespoons fresh chopped parsley

2 eggs, beaten

2 tablespoons Lea & Perrins Worcestershire Sauce

2 tablespoons semi-skimmed milk

1 teaspoon wholegrain mustard

Method

Sift all dry ingredients together then rub in Flora. Stir in enough cold water to bind to a firm dough. Roll out, lightly, and line a greased 8-inch flan dish.

Blind bake, using greaseproof paper and baking beans, for 8 - 10 minutes at

220C or 425F. Remove paper and bake for a further 5 minutes. Reduce oven temperature to 180C/350F and remove flan case from oven.

While the pastry case is cooling prepare the filling.

Fry the sliced onions in the butter, very gently without colouring, for 5 minutes until softened. Arrange the onions on the pastry base flan case. Sprinkle the cheese and parsley over the top.

Mix the eggs, milk, Worcestershire Sauce with the mustard and add to the flan.

Sprinkle with pine nuts (this is optional)

Cook in the oven for 25 to 30 minutes at 180C/350F until set and golden.

Serve with a crisp salad. Can be frozen to use as a stand-by.

Worcestershire Slice

Make 1 lb shortcrust pastry (or use ready made packet)

For the filling mix together;

6 oz grated Cheddar cheese

2 oz finely chopped red onion

1 medium size beaten egg

1 tablespoon Lea & Perrins Worcestershire Sauce

Method

Divide the pastry in two. Roll out one half to fit a greased 9inch by 13inch baking tray.

Spread the cheese mixture evenly over the pastry base.

Roll out remaining pastry and cover cheese mix, carefully sealing the edges.

Brush top with beaten egg then mark out in squares or oblongs (do not cut right through).

Bake for about 35 minutes at 180C/350F.

Allow to cool a little then cut out along the marked lines.

Lea & Perrins Sandwich Spread

Method

In a bowl mix together:

4 oz grated Cheddar cheese

Half a Spanish onion, grated, (this can be varied to suit taste)

2 oz butter or any spread

1 tablespoon Lea & Perrins Worcestershire Sauce (this can be varied to suit taste)

Use as sandwich spread.