Chilli Garlic Sauce

Chilli garlic sauce earns its permanent place in the fridge: crushed red chillies with plenty of garlic, preserved in vinegar so it keeps for months and lifts almost anything savoury. This collection stocks the versions we rate, from the Chinese kitchen standard to the Malaysian and Thai originals.

The benchmark is Lee Kum Kee — coarse-textured, warmly hot, and as much a cooking ingredient as a condiment. Lingham's takes the Malaysian route, sweeter and stickier, with a garlic version and a ginger-garlic version that is superb with grilled meat. Yeo's chilli with garlic is the Singaporean table staple, and the Chinese preserved-style jars bring the punchier, saltier end used for cooking as much as dipping.

In the kitchen, think of chilli garlic sauce as a shortcut: a spoonful bloomed in oil gives a stir-fry instant backbone; stirred into black vinegar it becomes the classic dumpling dip; folded through mayonnaise it is an instant burger sauce. It keeps brilliantly — refrigerate after opening and a jar will see you through months.

Everything is sent from our Manchester store, with free UK delivery on orders over £75. If you are choosing just one, start with the Lee Kum Kee jar — it is the all-rounder the others are measured against.