Welcome to my very first MUST-CHUP blog. For those of you who aren’t familiar with MUST-CHUP, the best way to describe my product is a fun table sauce that goes with everything… Cook, marinade, spread, or dip, the choice is yours. MUST-CHUP is a delicious combination of tomato and mustard, with a slight kick, ideal for adding flavour to sausages, steak, chicken or fish, as well as bacon sandwiches, English breakfasts and chips.

Why am I writing this blog? Well, I’m a big food lover, I’ve worked in food and catering my whole life and in the last few years; I’ve now created and launched the much loved MUST-CHUP sauce, a recipe that has been in my family for many years. Now stocked in hundreds of local shops, butchers, farm shops and served in cafes, bars and restaurants across the South East, we’re really starting to make headway.

I’ll post a new MUST-CHUP blog every 2-3 weeks and if you love to cook, eat, drink, buy local fresh foods, dine out at some of the best local pubs in Kent and Sussex, then you’ll be sure to enjoy reading my blog. I’ll include great recipe ideas on how to use MUST-CHUP, my tips on some of the best places to eat and drink in the South East and info on where you can buy outstanding fresh meats at local butchers.

You can sign up to receive my blog directly by emailing me at andrew@must-chup.co.uk or by following me on my Facebook or Twitter page. So for my first blog it seems only fitting that I leave you with one of my very favourite recipes with MUST-CHUP…

Steak and MUST-CHUP Pie

Steak pie image



600g short crust pastry

600g Puff pastry

1 kg diced stewing steak

1 bottle of MUST-CHUP

1 large finely chopped onion

Beef instant gravy granules

Cracked pepper

15ml Olive oil

2 litres water

2 beaten eggs


In a medium saucepan, heat oil and then add the onion and gently fry for 2 minutes. Add the diced steak, turn up the heat and cook until the steak is seared brown.

Add the water and boil for half an hour, then turn down and simmer for another half an hour until steak is tender. Add the gravy granules until a nice thick consistency is achieved.

Take off the heat, add half a bottle of MUST-CHUP, season with pepper. Allow the mixture to cool.

Whilst the mixture is cooling roll out the short crust pastry to the desired size for the tray being used leaving an extra inch lip hanging over the side. Prick the pastry all over with a fork or blind bake roller. Lightly grease the tray. Place pastry in the tray and leave the overhanging excess.

Bake at 200 degrees centigrade for 10 minutes in the middle of the oven. Take out of the oven and trim off the excess pastry by running a knife along the edges. Allow to cool. Spread the rest of the MUST-CHUP on the cooled bottom of the pastry, add the steak mixture.

Roll out the puff pastry and place over the meat, brushing the edges with a beaten egg. Seal edges with a fork and then trim pie to neaten. Brush the top of the pie with the remaining beaten egg and bake at 200 degrees centigrade for 20 minutes until golden brown.

Serve with seasonal vegetables, mash and more gravy. Enjoy!

This recipe was created by Carl and Sam Rogers of The Royal Tunbridge Wells Bowls Club

Andrew Salter

MUST-CHUP Sauce Creator