I'm a huge fan of the Mayflower curry sauce, it's SO handy when you want a quick easy dinner! The southern style gravy is lovely too. So when I spotted these I wondered how they'd do SP wise, a lot of processed sauces have loads of hidden sugars in them... I know a lot of people don't like to make sauces from scratch so I've done these per tub and for 100g which is still a lot for one portion... Anyone tried these? x
Mayflower Chilli Black Bean Sauce
per 100g - 3SP
per 400g tub - 14SP
Mayflower Cantonese Sweet & Sour Sauce
per 100g - 8SP
per 400g tub - 31SP
Mayflower Cantonese Satay Stir Fry Sauce
per 100g - 6SP
per 400g tub - 22SP
