An talian sauce originally designed for 'working' ladies for a quick meal. The ingredients are strongly flavoured... anchovy, garlic and black olives, in the end the sauce is delicious with pasta or even used with risotto rice.

The French four spice blend used in terrines and other meat dishes such as pate. This is a blond that is indispensable in charcuterie cooking.

This is designed to be used to glaze your Xmas hams, but is great to on Chickens or even on a turkey.

A great condiment for meats or use in tarts. Onions are slow cooked to bring out their natural sweetness and then blended with red wine vinegar and pepper. I love this with sausages.

From Middle eastern cuisine, used in wet cooked dishes and occasionally painted on meats and vegetables before roasting or grilling.

A paste to make a tradional Rendang. Rendang is said to have originated in Indonesia where it was devised when a large cow or buffalo was slaughtered for meat. It is also said that meats cooked this method will keep in hot weather. It is delicious.

This mixture is used for making one of the most famous dishes of India

Considered to be one of the worlds best peppers. This outstanding and deeply flavoured pepper is grown in the tropics.

Use this fabulous sauce with any chicken or fried asian snacks such as spring rolls.

Considered to be one of the worlds best peppers. This outstanding and deeply flavoured pepper is grown in the tropics.

Common in SE Asia use as a flavour starter for stir fry, wet dishes and rice dishes. This is found throughout SEAsia and is called by many names... Sambal Tumis is its name on the Malay Peninsular. Great for stir fries since it is so flavourful.

This mixture is great on fish or prawns.

This blend is found all over Singapore island and is used with chicken and meat dishes.

Following the traditions of the BBQ pitmasters of the USA this rub owes its origins to middle America

Powder from a dried berry native to the Middle East. Much loved for it's lemony flavour.