I use diet as we prefer the taste, though originally it would have been full fat, I think I changed late 80’s.
Full sugar, nowt to do with fat at that point.
You may wish to consider sans sucre before using.
https://www.medscape.com/viewarticle/579335_2?form=fpf
I’m sure given the chance, I could guzzle industrial savoury snacks as fast as the next man, fortunately I don’t snack.
Not sure if I ever liked HP sauce (too acidic). However, today I mixed up a pork marinade of olive oil, chilli oil grated garlic, low sodium soy and maple syrup, I’m now wondering and worrying how similar that is to HP.
Lastly, if that product was being launched today, it might have different name. Apropos - surprised some enterprising Scot hasn’t come up with Holyrood Sauce - maybe the label could have a saucy photo of Wee Nicola on a saltire…
Better stop at that point.
It would have to be Humza Yousaf as he is first minister, or the king if the palace 
No vinegar or the other things you wouldnt find in a kitchen cupboard so safe to go ahead 
I just forgot I had left Lorne sausage off my list to go with the HP Sauce 
in fact I feel a trip to the freezer is in order 
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And afterwards, you’d need at a 20km hike beyond the freezer to walk off that lot…
Oh not in the bin! Surely there must be a law against that? 
I share her dislike of fatty meat, though, and tend to use chunks of loin for confit.
Had great fun trying to explain to piggy-producing friends about leaving some fat on the skin for crackling rather than skimming all the couenne off and rendering the fat. I think most of the reservations came from the prospect of having to masticate something so hard and crunchy when your whole life has been spent in a country with hitherto appalling dentistry services
I do more than enough working and walking in a day to work that off no problem 
everyone is going to die of something at some point, it’s inevitable.
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What about the birds… small pieces of fat are appreciated in winter (but not if salt on them).
Often wondered
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Oh goodness what an idiot I am, I didn’t imagine scampi fries were crisp type things!!
I love Lorne sausage.
That reminds me I have a wee stash of mealie puddens in the freezer, could it be time to get one out??
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Just sniff them, should enough to put you off.
Oooooo jealous
Heathen
When I was at uni in foreign parts (England ) my grannies sent me food parcels which were extremely welcome and very varied since there were Scottish parcels with things like Selkirk bannock and mealie pudding and Arbroath smokies, and French Viêt parcels with nem chua and pickled radish and banh têt and saucisson.
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If your ever around my area, I have fruit pudding, Lorne sausage, bacon, tattie scones, plain bread and black pudding in breakfast packs in the freezer
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Ooooohhhhhh now that is temptation all right! What is fruit pudding though?
Argh fried bread, fried in the delicious bacon etc fat. So good and you need a plain loaf to make it.
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All the pork talk reminded me I had a loin in the fridge so is now in oven, sticked with garlic and will rub on maple syrup and chui sui (sp?) sauce when I turn it down. I prefer echine but it was on offer!
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