This is how I make Britain’s best Spag Bol!
ATALENTED home cook from Macclesfield has had his Spaghetti Bolognese named best in Britain by TV chefs The Hairy Bikers.
Jonathan Wood’s tasty take on this much-loved classic involves a very special and perhaps unexpected ingredient – locally produced honey.
Jonathan has been crowned winner of Britain’s Best Spag Bol competition, organised by stock pot manufacturers Knorr.
Knorr put out a call for Brits to share their own take on this popular dish with finalists invited to a showdown in Manchester.
Each contestant battled it out to win the coveted trophy and opportunity for their recipe to be featured on the
Knorr’s beef stock pot from spring next year.
Contestants came up with a range of novel additions to liven up this weekday favourite, including ancho chillies and even peach chutney.
But it was Jonathan’s recipe, which features organic honey from his local beekeeper along with a dash of sherry vinegar, which won over the judges.
The Hairy Bikers, Si King and Dave Myers, were taken with the perfect balance of sweet and savoury notes.
Jonathan said: “To win Britain’s Best Spag Bol is absolutely amazing. My recipe boasts a rich sauce with tomatoes, herbs and caramelised beef. Sweetened with my secret ingredient, honey, the richness of the sauce is lightened by the acidity of sherry vinegar, smoked paprika and a little spice from a couple of drops hot sauce. My tip for fellow spaghetti enthusiasts is to get the best ingredients you can afford, take your time, season it well and, of course, use a Knorr beef stock pot.”
Commenting on what gave Jonathan’s dish the edge, Hairy Biker Dave Myers said: “Although there were some brilliant contenders, for Si and I, Jonathan’s recipe stood out the most. His Spag Bol just had that extra edge we were looking for, from nicely balancing different flavours and textures, to incredible execution and presentation.”
Recipes submitted to the contest included those which had been passed down through generations of one family, with quirky additions also including chocolate.
Jonathan’s fellow finalists included Wilmari Kleynhan, originally from South Africa, but who has now resided in Cheshunt, Hertfordshire, for 20 years.
She has spent years perfecting her mother’s recipe, adding her home-made peach chutney in combination with braai or BBQ flavouring for an extra smoky kick.
Meanwhile, Titus Alexander, from Edinburgh, swears by adding bacon lardons, balsamic vinegar and butter to his dish, whilst still incorporating the dish’s authentic Italian flavours. Tempting his son to eat healthier, Titus’s recipe is also packed with vegetables.
And Lara and Jenny, a duo from London, add Marmite and ancho chillies to their Spag Bol, claiming it gives their dish a spicy, umami-hit.
Competing head-to-head in a cook-off, contestants had just two hours to prepare and cook their dish to impress The Hairy Bikers.
Jonathan’s winning recipe will be featured on Knorr’s Beef Stock Pot packs, on retailer’s shelves nationwide from next year. The winning recipe can be found on Knorr’s website, along with the full cook-off video for a closer look at what happened on the day.