I am, and have always been, a contrarian. When others zig, I like to zag. So asked for a column for this issue that is focused on the best bounty from the earth, sea, paddock and dairy I want to talk about stuff that comes out of jars and bottles.

It’s not that I don’t love artisan cheese and the best fish that swims in the sea, I just think that sometimes a change is as good as a rest. So here are the best things in bottles and jars and what to do with them.

HOISIN SAUCE
Mix with peanut butter and mirin, and use as a marinade, or brush on wedges of sweet potato before baking.

ANY HOT SAUCE
Slather on bagels with cream cheese and cucumber. Keep a small bottle in your briefcase, satchel or handbag for subtly pepping up any bland food you are presented with.

CRISPY CHILLI OIL
Toss through steamed prawn har gow with a splash of black vinegar and slices of lap cheong. Serve on grilled or pan-fried broccolini arranged on hummus. Life changing!

POMEGRANATE MOLASSES
Like the sweet Indonesian soy sauce kecap manis, this is great as a quick marinade, but the high sugar content means it’s best for stuff cooked over low heat.

TOMATO RELISH
This can be added to mince for burgers or meatballs, use it (with a little extra sugar) to glaze rissoles, or spoon over your nachos instead of packet taco sauce.

Related recipes: Bush tomato relish recipe 

FISH SAUCE
Buy a good one that’s not too salty (try Red Boat or Three Crabs) and use it like an umami bomb on your prawn dishes, marinara seafood sauce for pasta or pizza, or as a base for beef or lamb braises.

TAMARI
Use this like soy sauce to add a funkier saltiness and umami depth to your bolognese, barbecue sauce or salad dressings.

TAHINI
Mix with lemon juice and yoghurt as a dressing for spiced roast pumpkin or eggplant, add a tablespoon to your next batch of brownies, or use it to thicken soups like cauliflower or broccoli.

PEANUT BUTTER
Stir through soups such as a pumpkin soup with Jamaican spices. Add in frosting for banana bread. Add to oat slices, chocolate brownies or self-saucing chocolate puddings. Make a Ghanian stew with sweet potato, chicken and peanut butter. Make a cheat’s satay or sauce for gado gado salad.