You don’t need to be a chef to make good food. You just need to know what to reach for when the meal feels bland. A spoonful of something sharp, slow-fermented, spiced, or rich, the kind of condiment that doesn’t just sit on the side of the plate but pulls everything together. These aren’t your supermarket squeeze bottles filled with sugar and names of things we can't pronounce. They’re the quiet additions that turn Tuesday leftovers into something you actually want to eat the next night, and the night after that.

Most of us don’t cook elaborate meals every night. We stir fry some vegetables and add a protein. We boil some pasta. We fry an egg and add it to buttered sourdough. We assemble, we improvise. And that’s exactly where the right condiment earns its place. It doesn’t demand any effort. It adds value. One dollop of chilli oil or a slick of anchovy butter and suddenly, what was boring becomes delicious.

What’s Worth Keeping on Hand

Your fridge door and pantry shelf don’t need to be stocked like a deli, although don't blame us when condiments become a little bit of an addiction. But you can start with just a few good jars, chosen with taste and texture in mind, and they can carry an entire rotation of meals.

Here are a few to start with:

  • Chilli Crisp: A crunchy, spicy oil that upgrades eggs, noodles, roast vegetables, even soup. Addictive, but reliable.
  • Miso Paste: Red or white, fermented and umami-rich. Stir into dressings, broths, glazes.
  • Preserved Lemon: Salty citrus that instantly freshens anything it touches, perfect for grain bowls, fish, yoghurt, roasted vegetables.
  • Furikake or Dukkah: Sprinkle blends that add crunch and complexity to plain rice, avocado toast, or eggs.
  • Salsa Verde (with Anchovy): No better way to revive a piece of grilled meat or give depth to roasted root vegetables.
  • Shallot Confit: Sweet, soft, and aromatic. A jar of this can outshine most sauces.
  • Good Mustard: Whole grain, Dijon, English, have them all. The most perfect thing you can dip chunky chips into.
  • Date Syrup or Pomegranate Molasses: Sweet, earthy and a little tangy. Works as well in a marinade as it does drizzled on labneh, salad or whipped feta.

There’s something grounding about adding that final layer of flavour. A small action that says, this matters. That you matter, even when you’re eating alone, standing barefoot in the kitchen, reheating rice from last night. A good condiment doesn’t just make things taste better. It makes the entire act of eating, and nourishing yourself, feel better.

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