Having a bottle or two of this ruby liquid in a pantry is fantastic; in winter, its flavour and aroma will remind me of hot summer days. Homemade Raspberry Vinegar is a unique condiment perfect for salad leaves, asparagus tips, in marinades or vinaigrette dressing. It’s easy to make it at home with just a few simple ingredients and a bit of patience. Allow the raspberries to sit in the vinegar for a week, and then let the vinegar rest for a couple of weeks in a pantry, and your patience and work will be rewarded. Find the recipe here.

I’ve never eaten such superb and tasty tomato sauce as this BBQ wonder. Smoky and a little hot, can be used for bbq chicken, pulled pork, tacos, and burritos; it also goes great with pizza and burgers. You can adjust the flavours to your liking – it can be more tangy or sweet, smoky or hot. You can have it thinner or thicker- just keep it simmered longer on the hob. Homemade BBQ sauce tastes better than a store bought product, and its ingredients are known to you. Fine the recipe here…

Crisp bottoms and juicy filling, these Vegetable and Mushroom Potstickers are my favourite dumplings. They're stuffed with carrot, Chinese leaves, Shitake mushrooms, bamboo shoots and fresh ginger filling that burst in the flavours of the sweetness combined with spiciness. The potstickers are pan-fried and steamed at the same time; thus, they're moist and crispy. Serve with a potsticker dipping sauce consisting of Chinese black vinegar, soy sauce, sesame oil and minced garlic, spiced up with a sriracha dash for an extra kick. Find the recipe here…

They are the wonderfully vibrant condiment that goes with pretty much anything savoury – burgers, hot dogs, sandwiches, salads, slow-cooked meats and fish. They add piquancy and a sharp finish to Mexican tacos, tostadas or quesadillas but their flavour doesn’t overpower the dishes. Tangy- sweet Red Pickled Onions are super easy to make and ready to eat in 4 hours. Keep them cold in the fridge up to a week. Use only red onions because they have a more mild flavour. Find the recipe here…

Pickled cucumber is a delicious addition to charcuterie or cheese board, grate for serving alongside with burgers and sandwiches, as a cocktail condiment and a pickle on skewers. I like it pickled in slightly vinegary brine with aromatic spices: cloves, cardamom pod, mustard and caraway seeds, peppercorns and bay leaf. It has a nice fresh tangy flavour with a little kick and is great just after 3-4 hours in the brine. Pickled cucumber thinly sliced makes wonderful vegetable carpaccio which comes brilliantly with pâté or rillette. Find the recipe here…

I wouldn’t name it mayonnaise but a mayonnaise sauce because it requires a whole egg instead of the egg yolks and its consistency is a bit runny. But this sauce can be a good start of the adventure with emulsions and making the real mayonnaise from scratch. The recipe is fail-proof and super easy, calls for the whole egg, mustard, vegetable oil, lemon juice, salt and pepper – all ingredients at room temperature. You will also need a blender and a jug or a narrow jar that fits the head of the blender. The Whole-Egg Mayonnaise is perfect for salads and can be served as a dip. Find the recipe here…

Homemade Mayonnaise can’t be compared to any jarred stuff. Store-bought condiment usually lists many ingredients such as colouring, sugar or glucose-fructose syrup while real mayonnaise calls only for egg yolks, oil, vinegar or lemon juice, mustard and seasoning. That’s it! The whole process may look a bit fussy and overly complicated but requires, in fact, a bit of patience, a cook’s strong arm and the ingredients at room temperature. Real homemade mayonnaise is delicious!  It contains natural flavours of its ingredients and can be served as a fancy dip with shrimps or vegetables and even with fries. Once you make it yourself, you will never come back to shop-bought mayonnaise. Find the recipe here…