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Black olive tapenade
Black olives (40%), capers, garlic, anchovies, olive oil, lemon juice, thyme, bay leaves and marjoram.
A rock star tapenade from my days working in the glamorous city of Cannes. Toss spoonfuls through roasted vegetables, add to a pizza with lamb, goat's cheese and tomato or use to spruce up a cold meat sandwich. Serve with a homemade mayonnaise on some crusty sourdough. Bon appetit!
Monkey nut chutney
Peanut oil, peanuts, coriander, mint, garlic, vinegar, chilli, lemon juice, tamarind, salt.
A seriously good condiment that combines coriander, mint, tamarind and chilli to add spice to any dish. Add to soy sauce and use as a dipping sauce for wontons. Perfect for marinating firm-fleshed fish and chicken. Stir a spoonful through pasta or rice to serve with curries or stir-fries. Bon appetit!
Coriander (35%), peanuts, olive oil, garlic, parsley, lemon juice, sugar, salt, vinegar.
Fragrant coriander combined with roasted peanuts makes for an unconventional pesto. Blend a spoonful or two with yoghurt for a moorish dip. Use to marinate a rack of lamb, mix through breadcrumbs when coating fish or chicken or use simply as a flavour boost for sandwiches. Bon appetit!
Peanut oil, chilli flakes, sesame oil, garlic, paprika.
This is a Bitton classic. A touch of chilli with the warmth and spice of orange and paprika. Ideal for stir-fries, vegetable dishes or steamed dumplings. Drizzle over pizza, grilled seafood, fresh pasta and add to hearty winter soups such as minestrone. Bon appetit.
Rosemary, thyme & vanilla oil
Olive oil, garlic, thyme, rosemary, vanilla beans, bay leaves, pernod, coriander seed, paprika.
A flavoured oil that will add a five-star touch to everyday meals. Drizzle over fish and seafood just before steaming or grilling. Pour over warm chat potatoes and add a squeeze of lemon juice for a to-die-for potato salad. Brush over crisp croutons to serve with your favourite seasonal soup. Bon appetit!
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