Collection
Sauces & Condiments
Every sauce, dip, rub, and condiment for the BBQ table. The things that turn a good cook into a great one.
BBQ Sauce
A proper tomato-based BBQ sauce with depth and balance — smoky, sweet, tangy and slightly spiced. The natural partner to pulled pork. Made in 25 minutes and far better than anything from a bottle.
Chimichurri
The Argentinian herb sauce that belongs alongside any grilled beef. Made with flat-leaf parsley, garlic, red wine vinegar and olive oil — it is sharp, herby, and cuts through the richness of charred meat perfectly.
Salsa Verde
The Italian herb sauce — sharp, green and punchy. The natural partner to grilled fish, roast vegetables, and anything that needs cutting through. Properly made with capers, anchovies and Dijon mustard.
Tzatziki
The classic Greek yoghurt and cucumber dip. Properly made — with strained yoghurt, wrung-out cucumber and good olive oil — it is one of the most versatile sauces in BBQ cooking.
Hummus
Proper hummus made from scratch — not from a tub. Using good tahini, plenty of lemon and ice-cold water blended until silky smooth. A world apart from supermarket versions, and the essential companion to any mezze spread.
Gochujang Sauce
A quick Korean-style dipping sauce built around gochujang — the fermented red chilli paste that underpins so much Korean cooking. Sweet, spicy, deeply savoury, and ready in five minutes. Essential alongside bulgogi and ssam wraps.
Buffalo Sauce
The American classic — hot sauce and butter emulsified into a glossy, fiery coating for chicken wings. Three ingredients, seven minutes, completely addictive.
Harissa Mayo
A two-minute condiment that earns its place on every BBQ table — good mayonnaise spiked with rose harissa and a squeeze of lemon. Works with lamb burgers, chicken wraps, grilled veg and practically everything else.
Horseradish Cream
Freshly grated or jarred horseradish stirred into soured cream with lemon juice and a little Dijon. Sharp, hot, and the natural companion to grilled mackerel, beef, and any rich oily fish.
Scotch Bonnet Hot Sauce
A bright, fruity hot sauce built around Scotch bonnet chillies — the backbone of Jamaican cooking. Fruity heat with a sharp vinegar tang. Use sparingly alongside jerk chicken or anything that needs serious fire.
Garlic Chilli Butter
A fast, punchy basting and finishing butter made with garlic, red chilli, lemon zest and parsley. Poured over prawn skewers the moment they come off the grill, it sizzles into every crevice. Works equally well on corn, grilled bread, or anything that needs richness and fire.
Balsamic Glaze
Balsamic vinegar reduced to a thick, glossy glaze. Intensely sweet-sour and deeply complex. A small drizzle transforms grilled vegetables, burrata, strawberries or any grilled veg platter into something that looks and tastes considered.
Cucumber Raita
The cool Indian yoghurt condiment that provides relief alongside spiced grilled meats. Grated cucumber, cumin, fresh coriander and mint in thick yoghurt. Simple, essential alongside tandoori chicken.
Avocado Crema
A smoother, creamier alternative to guacamole. Blended with sour cream and lime juice, it's the ideal sauce for tacos, burritos and anything that needs a cool, rich counterpoint to charred meat.
Blue Cheese Dip
A rich, tangy blue cheese dipping sauce made in five minutes. The classic partner for buffalo chicken wings — the cool creaminess cuts directly through the heat of the hot sauce.
Toum (Lebanese Garlic Sauce)
The Lebanese garlic sauce — white, creamy and intensely garlicky. Made by emulsifying raw garlic with oil and lemon juice. The natural companion to grilled chicken and shawarma, and one of the most addictive condiments in Middle Eastern cooking.
Nuoc Cham (Vietnamese Dipping Sauce)
The foundational Vietnamese dipping sauce — sweet, sour, salty and garlicky. Made in minutes and essential alongside any Vietnamese-style grilled meat, rice noodles, or spring rolls.
Mango Chutney
A quick mango chutney made in 35 minutes — sweet, jammy and gently spiced. Far better than shop-bought and the natural companion to tandoori chicken, grilled naan and anything from the Indian subcontinent.
Caramelised Onions
Onions cooked low and slow in a cast iron pan on the BBQ until deeply golden, sweet and jammy. The only proper topping for a BBQ hot dog — and the upgrade that most people skip because they don't give them enough time.