Hot Sauce 02 Recipes in collaboration with Natoora

We've partnered with Natoora, the UK's exclusive supplier of Hot Sauce 02, to create recipes with some of the best chefs around the country.

Hot Sauce 02 Recipes in collaboration with Natoora

See how some of London's best chefs have been using our Hot Sauce 02 to cook banging recipes at home. 

Sour Fruit, Hot Sauce & Clams by Ben Chapman (Smoking Goat & Kiln, London)

Serves 2/3


3 tablespoons Hot Sauce 02
200g cockles or clams
1 greenish small pineapple (cut into slim chunks)
75g kumquats (quartered length way and deseeded)
1 tart pear (cut into slim chunks)
1 greenish lemon (quartered with rind)
1 lime (cut into chunks)
2 cloves garlic (peeled)
2 dry red bird's eye chilis
1 fresh green bird's eye chili
2.5 tablespoons light fish sauce
1 raf tomato (cut into chunks)
1/2 tablespoon palm sugar


Get a pan raging hot and cook clams with 1/4 of their weight in water and some lemon rind.

Cover until shells have just opened. Remove from the pan with the cooking liquid and set aside to cool in a bowl.

In a large pestle and mortar pound the garlic and the fresh green bird's eye chili into a rough paste.

Add the dry red bird's eye chilies, palm sugar, lime, kumquats, fish sauce and a lemon quarter with rind.

Press all ingredients together so all the citrus juices are freed and rinds softened but not overworked. Add the Hot Sauce 02 and combine.

Taste - the clams are salty and the pineapple is sweet so we want this to be sour first, then salty & spicy, then just a little sweet. Adjust to your perspective. Or try with a chunk of pineapple to help.

Add the Raf tomato, squish it and stir gently.

Finally incorporate the pineapple, pear and cockles with a little cooking liquid. Stir and taste. If you find it too salty, add a little pineapple, if too sweet add fish sauce.

Serve in a plate and enjoy with sticky rice.

Roasted Oysters with Wild Garlic, Tomato & Empirical Hot Sauce 02 by Tomos Parry (Brat, London)

“This is a version of a dish we do at Brat x Climpson’s Arch. We wood roast oysters over seaweed or hay, then slowly bake a mix of tomatoes, red peppers and wild garlic in the wood oven. We then pound them with fresh shiso, sherry vinegar, shallots, black pepper and ‘Senia’ olive oil.

Here we have removed the black pepper and instead finished with the vibrant and aromatic Empirical Hot Sauce 02. You can eat them straight from the warm shells or on a plate with plenty of the roasted tomatoes over.


Empirical Hot Sauce 02
500g in-season tomatoes (left whole on the vines)
50g wild garlic leaves
1 teaspoon fresh thyme
2 tablespoons extra-virgin olive oil
2 teaspoons sea salt
1 garlic clove (very thinly sliced)
1 tablespoon sherry red wine vinegar
2 tablespoons chopped fresh shiso or basil
1 red chilli
1 red pepper
1 tablespoon chives (chopped)

24 fresh oysters
Rock salt


For the tomatoes:

Line a large rimmed baking sheet with parchment paper. Preheat oven 160C.

Toss tomatoes in a bowl with wild garlic, thyme, oil and sea salt. Roast for 30 minutes. top with garlic and roast another 30 minutes until the tomatoes are slightly shrivelled and browned at the edges. When cool enough to handle, remove and discard the vines. Roast the pepper and chilli until black on the outside – peel and deseed.

Pound the pepper, chilli and tomato with olive oil in a pestle and check the seasoning – more sherry vinegar / olive oil may be necessary.

For the oysters:

Position an oven rack about 4 inches from the grill; preheat grill to high.

Spread a layer of rock salt (or a layer of crumpled foil) on a large rimmed baking sheet to keep the oysters level. Shuck oysters, leaving them on the half shell. Nestle the oysters, in their shells, in the salt (or foil). Top each oyster with 1/2 teaspoon of the tomato pulp. Grill, watching closely, until the tomato is bubbling and the edges of the oysters begin to curl, 5 to 10 minutes, depending on the size of the oysters.

Place on a plate and spoon over plenty of Empirical Hot Sauce 02 (adjust to own taste!)

Finish with fresh chopped chives.

Eat from the shell or pour on to a plate.

Grilled Onions with Empirical Hot Sauce 02 by Sertaç Dirik (Mangal II, London)


Empirical Hot Sauce 02
Golden Onions (cut into sixths)
Parsley (finely chopped)
Lemon (sliced into wedges)
London Honey
Senia Extra Virgin Olive Oil
Sunflower Oil
Sea Salt


Cut your onions and arrange them onto a skewer.

Sprinkle with sea salt and sunflower oil.

Grill both sides of the onions until they are nicely charred.

When ready, transfer into a bowl with the rest of the ingredients and mix well.

Serve hot or cold.

Orange and Beets by Pam Yung (Flor & ASAP Pizza, London)

“The smokiness of the Pasilla Mixe chili brings me back to Mexico where I cooked briefly. I chose to work with beetroots, one of the Hot Sauce 02 main ingredients, and incorporate aromatic citrus, pepitas and honey - three core ingredients used in the kitchen there. The sauce elevates this simple recipe into something rich and nuanced.”



50g Empirical Hot Sauce 02
1 bunch small beetroots with leaves on (roots and greens separated and thoroughly washed; greens’ stems cut into 2cm batons; leaves kept whole)
2 shallots (thinly sliced)
2 cloves garlic (thinly sliced)
1 fennel bulb (finely diced, leaves discarded)
300g pepitas
1 lime (juiced)
2 "moro" blood oranges (skin and pith removed, cut into wedges)
50g “moro” blood orange juice
50g brown butter
50g London Honey Co. Salisbury honey
Senia olive oil
White wine vinegar
Calabrian fennel pollen
Sarawak peppercorn
Cornish sea salt 


Wrap each beet tightly in tinfoil and place in a baking dish in a moderate oven for 30 minutes.

Sweat the shallots and garlic with olive oil on low-medium heat in a saucepan. Add the beetroot stems and braise them slowly, covering the pan and occasionally adding water until they've softened.

Season with salt and pepper, a splash of tamari and vinegar.

When the stems have softened a bit, add in the leaves all at once. Continue sauteeing until everything is wilted and pleasantly reduced and the stems and greens have become tender.

Once the beetroots are easily pierced with a cake tester, unwrap them. Half or quarter them, depending on size, and place back into the baking dish.

Mix Empirical Hot Sauce 02, brown butter, honey, and blood orange juice. Pour over the beets and season with salt.

Return the dish to the oven, occasionally basting the beets with the reducing liquid. Continue for about 10 minutes, until the beets are glazed and glistening in their bath. Remove from the oven.

In a blender, add 200g untoasted pepitas, a pinch of salt, lime juice, and 100g water. Blend until a nice pourable consistency, loosening with more water/grapeseed oil as necessary. Check seasoning.

In a small pan splashed with olive oil, roast the remaining pepitas until they pop and color slightly. Season with salt.

In a small bowl, add the fennel, capers, and roasted pepitas to create a condiment. Drizzle with olive oil, a splash of vinegar, and season.


Make a bed on the bottom with your braised stem and leaves.

Place the beets on top and generously dollop the pepita sauce around.

Drizzle remaining glazing sauce from the baking pan.

Add blood orange wedges and fennel condiment.

Finish with coarse sea salt, Sarawak pepper, Senia olive oil and Calabrian fennel pollen. 

TV Chips by Ixta Belfrage (Co-author of Ottolenghi FLAVOUR, London)


1kg Koffmann’s Blue potatoes (scrubbed clean, skin on and cut into 1cm-thick chips)
3 tablespoon Senia organic olive oil (plus extra to serve)
2 teaspoon flaked salt
10 Olasagasti anchovy fillets 
5g chives (roughly chopped)
5g basil leaves
Black pepper

Pickled onions

½ Golden onion (thinly sliced on a mandolin)
2 tablespoon lemon juice
½ teaspoon flaked salt

Parmesan cream

4 tablespoon The Estate Dairy double cream
15g Parmigiano Reggiano (finely grated, plus extra to serve)
1/2 garlic clove (crushed)

Empirical tomato salsa

1 Raf winter tomato (grated and skin discarded)
2 tablespoon Empirical Hot Sauce 02


Preheat the oven to 220C Fan.

Toss the chips with oil and salt and spread out as much as possible on a large tray lined with parchment. Bake for 20 minutes, then lower the heat to 200C. Use the parchment to help you gently toss the chips and bake for another 20 minutes or keep an eye on them for the last 5 minutes and take them out when they’re at your ideal level of golden-brown.

Meanwhile, mix the onions together with the lemon juice and salt and set aside.

Stir the cream together with the parmesan, garlic and a pinch of salt.

Grate the tomato using the large holes of a box grater. Discard the skin and add the pulp to a small bowl with the Empirical Hot Sauce 02. Stir together.

Assemble! Spread your hot chips out on a platter and top with the anchovies. Spoon over the cream and salsa (you won’t need all of it), then layer with the pickled onions (and some of the pickling liquid), chives and basil. Finish with some olive oil, pepper and a final grating of parmesan.

Products Related

  • HOT SAUCE 02

    HOT SAUCE 02

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    Hot Sauce 02, 330ml

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