mine has to be Hawkshead Relish Company Chilli Jam – I use it in everything, made a delicious pasta with goats cheese last night and used it to give a bit of a kick, goes great in pasta sauces, chilli’s or just in sandwiches wit cheese!.

http://www.hawksheadrelish.com/shop/13/index.htm

Whats yours?

Anchovies

Meat

chilli powder, go’s with nearly everything and brings out the flavour in bland foods if used in the smallest amounts. now my OH complains if our sundays roasts dont come with chilli gravy after making it clear she hated spicey things a while ago.

caraway seeds

and chefs measure of plonk

garlic

garlic and beef

chilli, onion, garlic

Give me those three and any staple and I could make something.

onion and garlic

Tabasco sauce..

takes the bland out of anything I screw up

Chillis.

Garlic and Pepper I’d be buggered without.

Oregano as I’m a bit Greek.

Marmite

Eggs, the best ingredient known to man

Gruts

Eggs, the best ingredient known to man

Surely egg is a staple not an ingredient?

EDIT: Or maybe not – just looked at the definition. 🙂

You looked up the definition of an egg?

Garlic.

Worcester Sauce 🙂

Cheese beats eggs surely (pun intended).

garlic and onion and chilli

oh yes, Gruts for tea, an all time classic.

Birdseye potato waffles, best culinary invention ever.

You looked up the definition of an egg?

Well no, I looked up the definition of staple food 🙂

Lager.

sex panther

Can’t believe no one’s said bacon yet, adds umami to so many recipes.

(Yes I have been watching too many Heston Bloominghell TV programmes)

Salt and Pepper.

I often find myself experimentally splashing nutmeg all over the shop. Some decent results…

morrinsons ready chopped fresh chili.
£1 for a tub, lasts quite a long time.
goes in/with everything, not daft hot but just right if you need the kick.

helps avoid the chopping chili by hand, then transferring the heat to the man veg on the next trip to the gents.

i made the mistake of reading the label – said made in China. for flipping chopped chili, sold in Leeds for a quid.

lard

Duck fat, posh lard.

And a slurp of vin rouge.

salt, butter, cumin seeds, garlic.

this herbed salt I got from the salt marshes in western france, great with anything.

and

chilli or garlic

skidartist – Member
Gruts

LOL

Wholegrain mustard.
Fresh red chilli