Traditional English Butter Sauce for Christmas puddings.

A seasonal chutney that is made when the figs are ripe and plentiful. Delicious with cold meats and rice dishes.

From the realms of classic foods, this has been around for many years, used to combat the fat in rich meats. Also used in many sauces.

A great Australian fruit condiment that is delicious with meats, cheese, curry and game.

Peppercorns that are picked before they change colour. They have a milder flavour and are great for cream sauces. In this dry form they can also be pickled in a mild vinegar, water and salt solution.

A traditional Indian relish that is used with breads and curries. This condiment is a little hot and should be treated with some respect. It is also used as a meal when eaten with rice and Indian breads.

Made with chilli, capsicums and spices, this essential Moroccan paste is delicious with lamb. Try painting this on lamb chops before grilling. A Middle East/Morocaan condiment used in a myriad of dishes. You can also add this to wet dishes.

A hot and fiery Middle Eastern red pepper paste with the addition of rose that both flavours and mellows it. Used in a myriad of dishes.

A milder version of the very popular Middle Eastern condiment. This is blended with tomato and then mint added. It is found on Moroccan tables as a condiments to accompany meals.

A well loved mixture from the South of France where it finds its way into a myriad of dishes. This spice blend is perhaps the best known of all Provencal blends and can be found in so many of the regions dishes.

Grated Horseradish to enable you to make your favourite condiments.

The perfect condiment for beef, but delicious with strong fish

A 'real' Hot English mustard should not be made with either fillers or with hot water, nor should it have any additional 'heat' added. We follow all the rules and produce a true English mustard using both brown and yellow mustard seeds.

From the courts of Imperial Russia this delicious sweet mustard is fantastic with beef, amazing with ham, dressings and sauces. This mustard has all the heat, but is modified by sweetness. My all time favourite mustard.

This savoury marinade is great with oily fish (like tuna) and poultry.