Condiment

109results
Australian

Chia berry jam

An easy fruity spread that can be made in a food processor or on the stove-top. 
Ethiopian

Berbere

“Berbere is a spice blend that varies in ingredients from household to household… but it usually consists of chilli peppers, garlic, ginger, fenugreek, and native...
Argentinian

Carrot top chimichurri

Don't discard those carrot tops, there's a chimichurri calling.
Moroccan

Moroccan amlou

Often eaten for breakfast or as a snack to dip your bread or top your fresh fruit, amlou is a Moroccan dip featuring argan oil, almonds and a sweet drizzle of...
Vietnamese

Carrot and daikon pickle

This is a versatile Vietnamese pickle recipe for do chua. You’ll usually find it in bánh mì, alongside broken rice and grilled meats. 
Korean

Fresh kimchi

Geotjeori is a side dish eaten as part of a Korean meal. It is often described as fresh kimchi but it’s not fermented and can be enjoyed as a salad. 
Australian

Beetroot relish

I love a good condiment, I've always got stacks in my fridge. You can easily make your own vibrant beetroot relish with this easy recipe. Serve this on a burger,...
Australian

Dreggy jar dressings

Instead of rinsing out those last bits from your jars of spreads, you can add some extra ingredients to the jars and shake them up for resourceful dressings,...
Canadian

Autumnal jar dressing

Toss through a spinach, radicchio, sliced apple and toasted pecan salad. This also doubles up as a great roast veg dressing that you add 5-10 minutes before your...
Italian

Pistachio spread

Calling all pistachio lovers: this one's for you! This cream can be used as a spread, pastry filling, a dip for biscotti, or even just eaten by the spoonful.
Chinese

Analiese Gregory's XO sauce

I typically cook my XO sauce for about 5 hours so it's a bit of a commitment. Once the water has evaporated and you have a deep red, oil-based sauce, season to...
Chinese

Cantonese garlic butter

A classic Cantonese garlic butter for all occasions – try it simply spread on toasted bread or tossed though prawns or pasta. The amount of garlic you use is...
Italian

Pearà

This Veronese sauce is made with bone-marrow, breadcrumbs, chicken stock, and plenty of black pepper. It's typically served with bollito misto, a selection of...
Japanese

Wakame jam

Seaweed jam has fast become one of my favourite condiments after discovering it in Kyoto, made with kombu and used in dashi. I make my own version from wild...
Asian

Miso salmon with smacked cucumber

Smacking cucumber may sound a little wild, but trust me, you'll end up with a great condiment that can sit in the fridge for a day or two. It's a great match with...
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