This simple gravy is best used for poultry, pork or beef.

Use this versatile sauce for cold seafood platters and salads, inside burgers, drizzled over roast vegetables or as a dipping sauce for crudites.

This salsa is wonderful for using up those odd ends of herb bunches you might have lying around in your fridge. There are so many ways to enjoy this sauce – tossed through pasta or a potato salad, drizzled over a toastie, paired with barbecued or cold-cut meats, seafood or chicken, spooned over roasted vegetables, or as a simple dressing for a salad of crisp green leaves and sliced stone fruit or melons. Use-it-up green chilli and herb salsa

This straightforward dressing is great for salads or with coleslaw.

Try this all-rounder with grilled vegetables, salads and seafood.

Pair with potato salads or crispy greens.

You will need glass jars or bottles of a roughly uniform size for this recipe. Old long-neck beer bottles are great if you have a lid capper to seal the bottles.

This quick and easy gin and mint sauce is must for any festive feast this season.

Begin this recipe 2 days ahead. You will need a meat thermometer.

This cherry and orange chutney is divine on toast, topping biscuits or even straight out of the jar.

Vegetarians rejoice! Shannon Bennett's whole roasted cauliflower can be enjoyed as a main or a side.

"One of the most iconic condiments in Middle Eastern cuisine. I find that toum can sometimes scare people who haven’t grown up eating it, but you can control the level of garlic ‘punch’ by adjusting the amount of oil in the emulsion. As a side note, store-bought peeled garlic is always going to be less intense in flavour than peeling your own garlic. Ready-made toum can also be bought from a Middle Eastern deli or takeaway store, if you just want something ready to go." - Paul Farag Recipe note: You’ll need a food processor or blender to make this. (Or you can make this using a mortar and pestle if you want an arm workout!)”

This rich gravy is best served with roast turkey, pork or chicken.

Going back to basics may just be the way forward, say Colin Fassnidge and Anthony Puharich, who refine a retro feel-good feed.

First we cracked the recipe behind the Big Mac, now we've found the secret to the best potato and gravy.