Having a few condiments up your sleeves can be almost life-changing. They can assist you in making something out of nothing. Here are a couple of our favourites.
Salsa Verde
Perfect for the left over bunches of herbs in the fridge.
Originating from Egypt, serve as a dip with bread or spice up your eggs in the morning.


  • *DUKKAH*
  • 1.2cup - hazelnuts
  • 0.25cup - sesame seeds
  • 2tbsp - coriander seeds
  • 2tbsp - cumin seeds
  • 1tbsp - ground black pepper
  • 1tsp - salt flakes
  • handful of parsley
  • handful of basil
  • 1.5 - cloves of garlic
  • juice of 1 lemon
  • 2tbsp - capers
  • 0.5cup - olive oil
  • salt & pepper for seasoning


Salsa Verde

  1. Pop all ingredients into a food processor and blitz up into a chunky paste.
  2. Adjust seasoning of salt and peeper to taste.
  3. Store in an air tight container in the fridge to keep fresh for at least a week.
  1. Preheat oven to 180 degrees/gas mark 5/ 350F.
  2. Place hazelnuts on a baking tray and roast for 4-5 minutes until toasted.
  3. Leave nuts to cool then rubs the nuts in your hands to remove the skin.
  4. Place sesame seeds in a dry frying pan and cook for 2-3 minutes then remove.
  5. Place the coriander and cumin seeds in the frying pan and cook for 2-3 minutes until you here them pop and release an aromatic smell. Transfer to a mortar and pestle and pound together until finely crushed.
  6. Now mix all the ingredients together and add the salt and pepper.