Preserves
Jams, pickles and sauces put up for winter.
Preserves
Georgian paste of red chilli, garlic and coriander.
Preserves
Provençal thick garlic sauce with olive oil and yolks.
Preserves
Balkan relish of roasted peppers and aubergine, fried for an hour in oil.
Preserves
Iraqi sauce of pickled green mango with turmeric and fenugreek.
Preserves
Piedmontese warm anchovy, garlic and olive oil dip for raw vegetables.
Preserves
Middle Eastern warm spice blend for meat and rice.
Preserves
French butter sauce with shallot and white wine for fish.
Preserves
Spanish anchovies cured in vinegar.
Preserves
Grated beetroot with apple and onion in small jars — a winter dinner side ready in five minutes.
Preserves
French pickled cherries with tarragon for pâtés and charcuterie.
Preserves
Moroccan marinade and sauce of coriander, garlic, cumin and lemon.
Preserves
Chinese chilli oil with a crunchy layer of shallot, garlic and peanuts.
Preserves
Argentinian parsley, garlic and vinegar sauce for grilled meat.
Preserves
Homemade grated horseradish with lemon and vinegar, no cooking — white, hot, in small jars.
Preserves
Sweet-sour spiced chutney of apples, onion and raisins — for cheese and cold meats.
Preserves
Sweet and sour preserve of mango, ginger and whole spices.
Preserves
Italian onions in a sweet-and-sour balsamic syrup.
Preserves
Gascon duck legs preserved in their own fat.
Preserves
Homemade Sicilian pistachio spread.
Preserves
Burgundian blackcurrant liqueur.
Preserves
French sweet chestnut spread with vanilla.
Preserves
Homemade French cultured cream, from two ingredients.
Preserves
Pickled courgette
Preserves
Salvadoran tangy slaw of cabbage, carrot and oregano.
Preserves
Beetroot horseradish relish
Preserves
French veal stock reduction, the base of every sauce.
Preserves
Vietnamese pickled carrot and daikon in sweet and sour brine.
Preserves
Egyptian blend of toasted nuts, sesame and spices.
Preserves
Milk cooked down with sugar into a thick caramel spread.
Preserves
French base of very finely chopped mushrooms cooked dry.
Preserves
Bilberry jam
Preserves
Apricot jam
Preserves
Strawberry jam
Preserves
Blackcurrant jam
Preserves
Pumpkin jam
Preserves
Pink red onion in orange, lime and habanero brine.
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Spanish fried fish marinated in vinegar with vegetables.
Preserves
Japanese rice seasoning of nori, sesame and bonito flakes.
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Clear ruby jelly set without any added pectin.
Preserves
Redcurrant jelly
Preserves
Japanese rice vinegar pickled ginger for sushi.
Preserves
Italian pickled vegetables in vinegar and oil, hot or mild.
Preserves
Scandinavian salmon dry-cured in salt, sugar and dill.
Preserves
Indian fresh coriander, mint, chilli and lemon sauce.
Preserves
Pears in syrup
Preserves
Pickled mushrooms
Preserves
Guacamole
Preserves
Venezuelan avocado, herb and vinegar sauce for grilled meat.
Preserves
Harissa
Preserves
Homemade blend of dried herbs from Provence.
Preserves
Yemeni frothy fenugreek relish with coriander and chilli.
Preserves
Homemade yogurt
Preserves
Orange peel turned into translucent, sweet strips.
Preserves
Homemade sauerkraut
Preserves
Italian artichoke hearts preserved under oil.
Preserves
Dark caramel sauce with flaky salt, ready in half an hour.
Preserves
Homemade ketchup
Preserves
Kimchi
Preserves
Preserved lemons
Preserves
Garlic cloves in brine — mild, slightly sour and crunchy.
Preserves
Sour cherry compote
Preserves
Apple compote
Preserves
Dried-fruit compote
Preserves
Thick fig preserve with red wine and thyme, for a cheeseboard.
Preserves
Onion confit
Preserves
Caramelised onions with wine and balsamic, for cheese and burgers.
Preserves
Sour cherry preserve
Preserves
A homemade alternative to shop spreads: nuts, chocolate, no palm oil.
Preserves
Yogurt strained to a soft cheese, served with olive oil, sumac and thyme.
Preserves
A thick lemon cream set on yolks and butter, for jars.
Preserves
Italian lemon liqueur made from peel alone, with no juice.
Preserves
Austrian cheese spread with paprika, capers and onion.
Preserves
Bulgarian roasted pepper and tomato relish.
Preserves
A thick emulsion of yolks and oil in a quarter of an hour, nothing added.
Preserves
Syrian baby aubergines stuffed with walnuts in olive oil.
Preserves
Bitter marmalade full of peel, set without any commercial pectin.
Preserves
Quince marmalade
Preserves
Clarified butter
Preserves
Peanut butter
Preserves
Soft butter with herbs and garlic, frozen in a log for the season.
Preserves
Calabrian aubergine strips in oil with garlic and chilli.
Preserves
Middle Eastern thick syrup from pomegranate juice.
Preserves
Canarian hot sauce of dried peppers and garlic.
Preserves
Canarian green sauce of coriander, garlic and olive oil.
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Mexican sauce of several dried chillies, nuts and chocolate.
Preserves
Italian fruit in mustard syrup, for aged cheese.
Preserves
Syrian dip of roasted peppers, walnuts and pomegranate molasses.
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Apple purée
Preserves
Homemade mustard
Preserves
Thai sweet and spicy roasted chilli and shallot paste.
Preserves
Italian green walnut liqueur, macerated for forty days.
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Vietnamese dipping sauce of fish sauce, lime and chilli.
Preserves
Bavarian camembert spread with butter, paprika and beer.
Preserves
Fermented dill pickles
Preserves
Sweet-and-sour pickles
Preserves
Half-sour pickles
Preserves
Korean stuffed cucumber kimchi with chives and chilli.
Preserves
Raw olives debittered and fermented in brine.
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Spanish pressed fig cake with almonds for cheese.
Preserves
Pickled peppers
Preserves
Homemade passata
Preserves
Portuguese creamy sardine spread with lemon and parsley.
Preserves
American sweet-hot pepper jelly for cheese.
Preserves
Basil pesto
Preserves
Red pesto with sundried tomatoes, almonds and parmesan.
Preserves
Sicilian pesto of raw tomatoes, almonds and basil.
Preserves
Rocket pesto
Preserves
English mustard pickle of crisp chopped vegetables.
Preserves
Mexican fresh salsa of tomato, onion, chilli and coriander.
Preserves
Vegetables in hot vinegar brine, ready to eat after a day.
Preserves
Portuguese hot sauce of chilli, garlic, lemon and olive oil.
Preserves
Dried tomatoes
Preserves
Japanese citrus soy sauce infused with kombu and bonito.
Preserves
Plum butter
Preserves
Homemade Moroccan spice blend with rose.
Preserves
French pork spread slow-cooked for four hours in fat.
Preserves
Catalan sauce of roasted peppers, almonds and bread.
Preserves
Provençal thick garlic and saffron sauce for fish soup.
Preserves
Lebanese turnip pickles coloured with beetroot.
Preserves
Swedish cucumber salad
Preserves
Ligurian creamy sauce of walnuts, bread, Parmesan and marjoram.
Preserves
Mexican chilli oil with peanuts, sesame and garlic.
Preserves
Italian green sauce of parsley, capers and anchovies, chopped by knife.
Preserves
Indonesian paste of raw chilli ground with salt.
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The classic French tarragon butter sauce for steak.
Preserves
French cold sauce of boiled yolks and capers.
Preserves
Greek dip of potato, garlic and olive oil.
Preserves
Lard spread with cracklings
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Spanish base of onion and tomato stewed in olive oil.
Preserves
Raspberry syrup
Preserves
Barbecue sauce
Preserves
Sweet chilli sauce
Preserves
Horseradish sauce
Preserves
Garlic sauce
Preserves
Tartar sauce
Preserves
Fermented chilli and garlic sauce made from scratch.
Preserves
Elderflower cordial
Preserves
Golden syrup from dandelion flowers, tasting close to honey.
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Middle Eastern paste of toasted sesame.
Preserves
Japanese pickled daikon radish in a yellow brine.
Preserves
Provençal paste of black olives, capers and anchovies.
Preserves
Greek cured fish roe dip emulsified with olive oil.
Preserves
Middle Eastern sauce of sesame paste, lemon and garlic.
Preserves
Georgian sour cherry plum sauce with garlic, dill and coriander.
Preserves
Spanish thick sauce of tomatoes fried in olive oil with onion.
Preserves
Lebanese garlic emulsion: garlic, oil, lemon and salt.
Preserves
Turkish pickled vegetables in a vinegar and garlic brine.
Preserves
Tzatziki
Preserves
Hong Kong sauce of dried scallops, shrimp and chilli.
Preserves
The Middle Eastern blend of thyme, sumac and sesame.
Preserves
Beet ferment
Preserves