The sweetness of the dates and the sourness of the tamarind combine to give you wonderful for a sandwich or burger condiment. It is packed full of flavour and spice to create a real taste sensation.

This chutney is an excellent accompaniment to cheese or cold meats, and is also delicious served with a curry.

This beautifully flavoured sun-dried tomato relish can be used in all sorts of dishes. It compliments cheese very well, and is delicious with steak or a burger.

Campari is an alcoholic apéritif (served before a meal to stimulate the appetite) made from an infusion of herbs and fruit in alcohol and water. Note

Gift these jars of sunshine to anyone and they'll be forever grateful. The combination of sweet apricot and tart lemon makes this jam so delicious you'll have a hard time giving it away!

Relish can be stored in the refrigerator for up to 3 weeks. Relish can be used straight away. This recipe is quite spicy; for a milder version remove the seeds from the chillies or use less chilli. Note

This marinade is suitable for lamb. Note

This easy jam recipe can be made at any time of the year.

This deliciously sweet dried fruit chutney goes perfectly on sandwiches, with roast meat, or on the side of a spicy Indian curry.

Delicious spread on toast, this chunky apricot jam would make the perfect home-made gift. To test if it is ready, put a plate in the freezer for a few minutes, then see if the jam 'jells' when you blob a teaspoon full onto the cold surface.

A simple, zesty vinaigrette flavoured with preserved lemon and fresh chives that will bring life to any salad.

Herb dip can be made up to a day ahead. Store, covered, in the refrigerator. Note

Serve with asparagus or beef, or as a salad dressing. 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

oil will solidify on refrigeration, bring to room temperature before serving. Note

There are many versions of this dish. Grilling the eggplant over a flame gives it a smoky flavour. If you find it too messy, you can also roast them in the oven or in a covered barbecue.

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

Create this classic condiment at home using whole ingredients. This mayo is the perfect accompaniment for chips, burgers, seafood and salads.

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

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.

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.

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

There's no need to buy processed supermarket tomato sauces when you can make your own tasty condiment and know exactly what's going into it.

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

Bottled pickles will keep for up to 2 months in a cool, dark place. Refrigerate after opening. You can use a single variety of cucumber or a combination of cucumbers such as apple, baby and lebanese cucumbers. 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 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.

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).

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

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.

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

This chutney is very intense, so use sparingly. Note

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

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

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.

Give your regular berry jam a distinctive lift with the addition of rhubarb. For best results use only the reddest parts of the rhubarb stems. The jam will be ready when a teaspoon-full sets or 'jells' when placed on a cold plate.

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.

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

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

Tomato dip is best made close to serving. Note

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

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

To sterilise jars, wash jars and lids in warm soapy water; rinse well. Place jars in large saucepan and cover with water. Bring to the boil; boil 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 of foil and […]

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.

The berry compote can be made the day before; store, covered, in the fridge. Any berries in season can be substituted for those used here. The strawberries, raspberries and orange juice means this breakfast favourite is full of vitamin C. Note

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.

serving suggestion Serve with toasted sourdough or cornbread. While we’ve used cannellini beans here, you can use any canned white beans you like, such as great northern, navy or haricot. Use a plain (unflavoured) tomato-based sauce suitable for serving over pasta. These sauces can be bought in cans and jars and are often labelled “sugo” […]

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