Condiment

It’s always a good idea to wear gloves when handling and peeling cooked beetroot because the juice will stain your hands. Serve with pitta bread, if liked Note

Soups can be a clever way to impress a crowd or soothe yourself on a cold day. For many of us though, it has become a trusty back-up in the freezer when we need some quick sustenance. What you serve with it can make or break it. Note

We used butter beans but you can use any canned white beans you like. This recipe can be made a day ahead. Store pitta crisps in an airtight container. Note

Marinated capsicums can be stored in the refrigerator for up to three months; add them to your next anti pasta platter for a burst of colour, texture and flavour.

store Dip can be made 1 day ahead and refrigerated, covered. Note

To sterilize jars, wash the jars and lids in warm soapy water. Rinse well. Place jars in large saucepan and cover with water. Bring to the boil and boil for 10 minutes. Carefully drain water from jars; transfer jars and lids to a baking tray lined with a clean tea towel. Cover with a sheet […]

Homemade jam doubtless beats the store bought version any day. Why don't you break away from the traditional berry flavoured jams and try this more tropical flavoured version? You'll be glad you did.

Dip can be made 1 day ahead and refrigerated, covered. Note

This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyed raw. It takes a long time to cook, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns a deep rosy pink as it is cooked.

The following butters and creams make enough to serve with a dozen freshly baked muffins or scones. Note

Chutney will thicken on standing, it should be quite runny after cooking. Note

Keep, covered, in the refrigerator for up to one week. Serve the dips with raw or lightly steamed vegetables, bread sticks or crackers. Note

This goes well with stir-fried asian greens, chicken, pork and beef. Note

Granny Smith apples are best for this recipe. Refrigerate relish after opening. Use a wide vegetable peeler or mandoline to cut celeriac and zucchini into long thin ribbons. Note

This savoury dip is quick and easy to make and goes equally well with corn chips, crudités, or vegetable sticks. It's perfect for a gathering of family and friends, or an after-school snack.

Lemon myrtle is a native Australian herb with a pleasant intense lemony taste, without the acidity. It’s available from the spice section of major supermarkets. Substitute 1 teaspoon finely grated lemon rind or 2 very thinly sliced kaffir lime leaves. Note

Spread it on toast or crumpets, use it in cakes and desserts, gift it in jars. Berry jam is so versatile! Use any combination of berries you like to give a total weight of 1kg (2 pounds).

This beautiful jelly is perfect for layering in a trifle or served simply with scones or toast for breakfast.

Although these crisps make a great snack on their own, you can also use them to accompany dips or soup. Make crisps in two large sheets, then break into shards to serve. Add sesame seeds to the mix if you like.

This chutney is very intense, so use sparingly. Note

Relish can be used straight away. Refrigerate after opening. Note

This piquant mayonnaise can be served with any fish, hot or cold. A cooling cucumber salad would be a good accompaniment. Note

This great British pickle is wonderful served with hamburgers, grilled meats or with cold meats on sandwiches.

This will keep, covered, in the refrigerator for up to two days. Note

Can be made a day ahead. Cover; refrigerate until required. Note

This fresh, zesty corn and capsicum salsa with coriander and chilli is perfect paired with salmon, chicken or steak.

This duck liver parfait is actually quite simple, especially if you buy the livers ready trimmed. The red onion jam is so delicious you might want to make double the quantity so there's some left for sandwiches later.

A small can of beetroot, drained and chopped, can be used instead of fresh beetroot. Note

Granny Smith apples are best for this recipe. Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening. Note

Lemon salt will keep in an airtight container for up to 2 months. Sprinkle over chicken or fish. Orange salt will keep in an airtight container for up to 2 months. Sprinkle over pork, fish or duck. Note

Chilli jam is super hot and you will find a little goes a long way. If you want to decrease the heat dramatically, remove the seeds from the chillies. The jam is best poured into small jars, it will keep indefinitely if the jars have been sterilised correctly. Store in the fridge once opened.

Gorgeous spread on toasted panettone, dotted on pancakes or used to sandwich little biscuits together, orange liqueur butter is simple and sophisticated.

Cherries and brandy are a dark, gorgeous and classy mix. It is the perfect gift to the person that has everything.

This Indian pickle hails from Goa, and is delicious spread on sandwiches or mixed with rice and eaten with curries. Note

Tomato dip is best made close to serving. Note

For a more intense brandy flavour, stir up to two tablespoons of brandy into the jam mixture before pouring into the jars. Note

Granny Smith apples are best for this recipe. Note

The availability of frozen blueberries and tinned passionfruit pulp means you can make this gorgeous jam any time of the year.

Sometimes nicknamed “yuppie Vegemite”, this classic Provençal preparation is used as a dip for raw vegetables, spread on bread and pizza, and served with fish and meats. Note

Amaretto is a sweet almond flavoured liqueur that is made from a base of apricot pits or almonds, sometimes both.

These pizza bases measure around 20 x 30cm and are available from the bakery section of your supermarket. If unavailable use shortcrust pastry. Parboil potatoes by cooking them whole in a saucepan of simmering water for about 5 minutes, until just tender. Note

Crunchy fresh pita crisps make a great shared party platter when paired with a freshly made dip, like this butter bean concoction.

This leek and saffron sauce goes beautifully with fish and also as an accompaniment to grilled chicken breasts; pan-fried pork cutlets and steamed greens, such as asparagus and broccoli.

We used cannellini beans in this recipe but you could use any white bean you like. The lemon juice and zest add a delightfully fresh note to this moreish dip.

There are few platters more impressive than those piled high with fresh, local seafood. Finish off the jewels of the sea with delicious dipping sauces; serve with chilled white wine, or go all the way with a bottle of bubbles.

This sauce goes well with steamed Christmas pudding or fruit cake, chocolate pudding, or over ice-cream. Note

Hot sauce is the perfect condiment to use if you want to add extra spice to your meal. Spoon a little hot sauce on enchiladas, tacos or even scrambled eggs.

This tart-sweet chutney partners hot or cold poultry and pork perfectly.

The subtle flavour of this rich, savoury rice from the south of Thailand makes a good accompaniment to more highly spiced dishes. Serundeng is usually sprinkled over a hot dish just as it's served, much like a gremolata, to awaken the tastebuds.

This homemade jelly pairs the fruity flavours of black grapes and port. It tastes divine spread on toast, or spooned on almond biscotti for a tasty afternoon treat.

Makes enough for four 200g servings of pan fried chicken breast. If sauce is too tart, add a little more honey. Also goes well with whole roast turkey, duck or chicken. Note

This goes well with fish, prawns, pork and chicken. Note

This dish is absolutely decadent and one for the grown ups. Barely ripe figs are best to use, if overripe, they are likely to fall apart during cooking. If you must, dried figs will do.

Plump, sweet blackberries are a gorgeous match with understated pear in this luscious jam.

This goes well with prawns, chicken, fish, beef, stir-fried greens and pork. Note

You can use seeded frozen cherries instead of the fresh cherries. Note

It is important to slice the limes as thinly as possible because the rind tends to be tougher than any other citrus fruit. Note

This creamy custard sauce is traditionally served cold and can be made well ahead of time. If you're cooking for all the family you can leave out the liqueur, or just add it to half of the custard and serve in two different jugs.

There's nothing like the flavour of home-made jams and preserves. This strawberry conserve recipe uses lemon pips to help with setting, and lemon juice to add piquancy. Delicious.

Can be made two weeks ahead; keep refrigerated. Note

This fragrant veal stock is the perfect base for your homemade soups, casseroles and curries.

Deliciously fragrant and spicy, this Thai-style red curry paste is the perfect base for many savoury Asian dishes.