This strong, hot mustard follows the Victorian tradition of mustard making. Tempered by the judicious use of spices and vinegar, it is great with traditional English food such as hand-raised pork pies and good pork sausages!

Devilishly salty and definitely spice forward. Fermented Chinese Black Beans have a uniquely savoury and satisfying flavour like no other. With fruity notes above a rich, miso-like base, this cheeky condiment can add a SPICY! kick to just about any dish. Splash it liberally on your eggs, rice, salads, and stews. Soup up your soups or top off your tofu. Basically, put it on everything. This stuff’s a game changer.

This devastatingly delicious recipe fuses Japanese and Chinese flavours to spice up any dish. Give your vegetables a kick, jazz up a stir-fry, eggs or avocado on toast; rumour has it it's great on a grilled steak or (shhh!) just eat straight from the jar. Marries well with all egg dishes, poached, fried or scrambled. With a big crusty bit of bread and some crunchy kale perhaps?