The sauces of Great Milton's most-awarded kitchens

On the jar: LEDGER

Luke Selby's easy balsamic vinaigrette

On the jar: GARLIC DIJON

Raymond Blanc's garlic-Dijon vinaigrette for tomato salad

On the jar: MUSTARD

Raymond Blanc's mustard vinaigrette for poached artichoke

On the jar: SMOKED

Raymond Blanc's smoked paprika dressing for asparagus

On the jar: GINGER-SOY

Blanc's soy-lime dressing for mackerel

On the jar: FENNEL-LIME

Blanc's fennel-lime dressing for mackerel

On the jar: GREEN PAPAYA

Blanc's chilli-lime dressing for green papaya salad

On the jar: CURRY OIL

Blanc's curry oil for scallops & cauliflower

On the jar: ROQUEFORT

Blanc's Roquefort dressing for chicory-pear salad

On the jar: HORSERADISH

Blanc's horseradish crème fraîche for smoked salmon

On the jar: GREEN PEA

Blanc's vegan pea dip for spring vegetables

On the jar: GRENOBLOISE

Raymond Blanc's caper-lemon sauce for pan-fried fish

On the jar: BLACKBERRY

Blanc's spiced blackberry sauce for roast duck

On the jar: ROCKET

Blanc's simple balsamic dressing for rocket salad

On the jar: SQUID

Blanc's chile-palm sugar marinade for grilled squid

On the jar: VEGETABLE

Blanc's citrus escabeche marinade for summer vegetables

On the jar: CRUDIT

Maman Blanc's mustard dressing for a crudité platter

On the jar: PISTOU

Blanc's nut-free pistou for pasta and soup

On the jar: SAFFRON

Blanc's saffron rouille for fish soup and croutons

On the jar: CHILLI OIL

Blanc's warming chilli oil, made for drizzling

On the jar: HERB HUMMUS

Blanc's herb-flecked hummus, best with a chilli-oil drizzle

On the jar: HARISSA

Blanc's tomato harissa sauce for grilled courgette

On the jar: ASPARAGUS

Blanc's mustard dressing for asparagus and poached egg

On the jar: CHIVE-BUTTER

Blanc's chive-butter sauce for pan-fried salmon

On the jar: SAGE NUT

Blanc's brown-butter sage sauce for cep tortellini

On the jar: MOREL SHERRY

Blanc's sherry-morel cream sauce for chicken

On the jar: CALVADOS

Blanc's Calvados sauce for baked apples