Since launching in early 2022, DELLI Market has become the one-stop shop for foodies. Founded by the man behind Depop, Simon Beckerman, the food and drink marketplace has created a space for makers to sell their independently made products. Whether it’s ridiculously spicy hot sauce, tinned sardines, premium olive oil or the perfect portion of noodles, DELLI has more than likely got a version of it for sale made by local entrepreneurs. Prioritising its makers above all, the app places importance on allowing budding chefs the space to sell their products without the challenges of conventional retailing.

When scrolling through their site you’ll be met with hundreds of drinks, snacks and pantry products, so we asked the team to narrow it down to ten makers who they think are doing some seriously cool stuff in the kitchen. Ranging from Mama Yu’s chilli oil to Lamiri Harissa’s Tunisian condiments, each maker has shared a top tip on how to get the best out of their product or a recipe to make a dish that allows their flavours to flourish. Our mouths are watering – happy cooking!

On a trip to New York, Ben and Jamie tasted hot honey and quickly realised it was a game-changer. Fast forward a few years, and after a little home experimenting and time spent sketching the perfect cartoon bee, Dr. Stings was born. In their own words, “Dr. Sting’s is a no-bullshit hot honey. No chilli extracts, no added sugar, no stabilisers or thickeners. Our honey is different, it’s got a proper sting.”

Top Tip:
You can drizzle it on pizza as they do on slices in New York, or try it on fried chicken, drizzled over roasted veg, lathered on tacos, or add it to margarita cocktails for a Picante makeover.

Check out Dr. Sting’s on Instagram here and shop the product here. 

Kold Sauce started as a conversation in a creative studio, which all came to fruition when founder Drew Wolf moved from Brooklyn to London and developed a fascination with the process of fermentation during lockdown. Setting out to build a delicious hot sauce from raw ingredients, Kold Sauce is one of the best on the market. Wolf concludes that while taste is important, it’s about building a community around the flavour, “Kold Sauce is about contributing to culture, and entering into a space in a genuine way.”

Top Tip: 
Kold Sauce is a bright red hot pepper sauce that brings a flavour bomb to any dish. We like to pour a bit on the corner of our plate and dip, drag and mix it with every bite. Like a little pool of excitement to jump into whenever you fancy.

Check out Kold Sauce on Instagram here and shop the product here. 

During lockdown, Sam Lamiri ran out of harissa, so with travel bans and no way to restock from Tunisia, he went to buy some and was “genuinely offended by the ‘harissa’ on offer.” He then started speaking with his family in Tunisia, and six months later, imported and launched the first batch of Lamiri Harissa. “We want to provide an authentic and delicious example of Tunisia’s ‘national condiment’ to UK consumers, whilst actively giving back to the communities in Tunisia who farm and produce our product.”

Top Tip:
Mix it with olive oil and drizzle it on everything. I can’t stress how easy it is to level up any meal with this hack: Harissa is packed full of spices, garlic and of course, chillies so mix it with olive oil and drizzle it over pizza, pasta or any dish lacking in vibes.

Recipe:
Season chicken then marinate in yogurt, harissa and chopped parsley then grill. Fry cooked rice with onion and chopped sun-dried tomatoes, plate and top with grilled chicken then spoon over some extra yoghurt and drizzle over harissa oil to finish. Bangs hard and looks fancy.

Check out Lamiri Harissa here and shop the product here. 

Founded by avid spicy noodle lover Vicky Yang, after overestimating how much dough she needed for her dumplings one day, those leftovers were made into noodles and doused in an experimental mix of spices – Yang’s Noods was born. Made in East London, hand-pulled spicy dried noodles are made in small batches, ensuring each one is unique and perfectly seasoned. 

Recipe:
Spicy Creamy Chinese Five Spice Noods, ideally paired with Other World Wines ‘Moschofilero Blend Greek White Wine’

Ingredients:
200g of Yang’s Noods, Fiery Chinese Five Spice flavour
3 gloves of minced garlic
1/2 tbsp ginger paste
2 boneless chicken thigh (replace with firm tofu or simply add more veg)
1 red pepper
1 green pepper
Sesame oil
Soy sauce (optional)

The sauce mix:
3-4 tbsp Yang’s Noods Bang Bang Sauce (mix well!)
4 tbsp Verenas Kitchen Cashew Cookie Nut Butter
1 tbsp The Honey Project ‘Unrivalled Runny’ Honey

Instructions:
Mix all the ingredients for the sauce and set aside.

Boil your noodles for 4-5 min to al dente and rinse them under cold water (very important step!). Set aside for later.

In a hot pan, fry the chicken thigh with sesame oil and drizzle 1 tbsp of Bang Bang Sauce in. Once cooked, leave any chicken juice in the pan. Shred the chicken thigh into pieces and set aside.

In the same pan, add in a bit more sesame oil and fry the ginger, garlic paste with all of the peppers until soft.

Add in the cooked noodles and chicken thigh and pour in the mixed sauce (add in more soy sauce if you’d like it saltier) and stir fry for 2 min and serve.

Pour yourself a large glass of Other World’s finest Greek white wine and enjoy!

Check out Yang’s Noods on Instagram here and shop the product here. 

Matthew Burgess is a renowned chef who runs his own food consultancy business titled Kaiwhenua, which translates to ‘food front the lands’ in his native Maori. Born and raised in New Zealand, Mat now creates innovative recipes for companies using live fire and BBQ inspired by his storied Maori heritage.

Top Tip:
My Blak fire sauce is best lathered onto any white meat or white vegetable before cooking.

Check out Mat Blak on Instagram here and shop the product here. 

A naturally fermented enzyme drink which originated in Asia centuries ago, JIN JIN’s founder Sohn is on a mission to introduce its remarkable nutrients and beneficial living bacteria to the UK market. “Since I started drinking enzyme cordials, I have seen nothing but improvements in my mental and physical wellbeing. I truly believe that good wellbeing creates positive energy and makes us feel at our best.”

Top Tip:
JIN JIN is a transformative lifestyle drink that enhances our wellbeing – and its subtle sweet and sour flavour is delicious with mixers, mocktails and cocktails.

Check out JIN JIN on Instagram here and shop the product here. 

Amy Poon’s family culinary history is rich, coming from a long line of chefs who cooked for emperors and invented the stock cube – and yet, originally she had no intention of entering the food world. Her parents founded Poon’s Restaurant on Lisle Street in London’s Soho in 1973 and three years later, the infamous Poon’s of Covent Garden attended by everyone from Mick Jagger to Barbara Streisand. Now the founder of her own Poon’s Wonteria, Amy tells us, “I have worked in all my parents’ restaurants and swore I would never go into the business, but what chance does one stand against kismet? So, I bring you my Chinese kitchen from the depths of my heart and my family’s hearth.”

Top Tip:
Our Soya Sauce is the equivalent of extra virgin, cold-pressed olive oil. Fermented naturally using traditional methods, without chemical catalysts or acceleration, Poon’s Premium First Extract Soya Sauce has an exceptional depth of flavour, versatile enough for both cooking and dipping – it covers all bases.

Sardina was born out of Victoria and Lucas’ love for great Spanish produce, and not being able to find the top-quality tins in London that they loved when growing up in Spain: “We missed the good-quality tinned fish when we moved to London. If you don’t have time in Spain to cook, you can just get some good tinned fish, some bread, and it’s amazing.” Now, they bring the finest tinned fish and snacks from Spain to the masses.

Top Tip:
Tinned fish epitomise simplicity. You can use the fish with its oil stirred through spaghetti for a quick pasta, or eaten straight from the tin for an easy antipasti option with other snacks like olives, bread, cured meats, and pickles.

Check out Sardina on Instagram here and shop the product here. 

Created by a group of friends, Unto began as a rural recovery project. Aiming to bring back to life neglected pockets of Tuscan land, and celebrate their heritage, through a beautifully designed olive oil. “It’s three of us, one in London and two in Florence. In Tuscany, there is so much land that is not used. We don’t actually own an olive grove yet, so even still, we can make use of what we have. I love it when people like it!”

Top Tip:
Our Tuscan olive oil is as fresh and zingy as can be. We love it drizzled over sourdough, poured over gelato, dashed on pasta, and so much more.

Check out Unto Toscano on Instagram here and shop the product here. 

Crafting an array of Malaysian chilli oils, Xien and her mum Jolene, a.k.a Mama Yu are bringing to life recipes passed down through generations of their family. Xien grew up in her mother’s takeaway restaurant while Mama Yu has always loved making chilli oil for her punters. Throughout the years, customers have begged her for jars of it, continually trying to prise the secret ingredient out of her. Now, they’re both in the kitchen, relentlessly cooking jars of their special sauce for all to enjoy.

Top Tip:
Mama Yu’s Malaysian-style chilli oil is as versatile as it gets. We love it simply stirred through noodles, dolloped on omelettes, massaged on meats as a marinade, or mixed with mayo for a creamy dipping sauce.

Recipe:
This is one of my favourite weeknight meals cause it’s so easy to make but also a bit of a treat, get some eggs in there for some extra protein and enjoy! Note: serves 3 bowls!

For the pork marinade:
450g pork belly
2 heaped tbsp @mamayuoil
2 tbsp oyster sauce
Pinch of ground white pepper

For the sauce:
3 garlic cloves
4cm knob of ginger
2 spring onions
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp shaoxing wine
1⁄2 tbsp rice vinegar
2 tbsp brown sugar
1⁄2 tbsp chicken bouillon powder
Pinch of ground white pepper
1⁄2 cup water

For the bowl:
3 eggs
400g jasmine rice

Marinate your pork belly then set aside.

Mince the garlic and ginger, slice the spring onions, separating the whites to the greens.

Pour 2 tbsp veg oil into a wok, add your minced garlic, ginger and white spring onions. Fry for 2 mins on medium heat then add the seasonings.

Add your marinated pork to the sauce and bring to a slight boil, once it’s boiling pop a lid on and turn the heat down to low, cook for 10 minutes (making sure to flip the pork so both sides of the meat cook).

Meanwhile, wash your rice 3 times until the water runs clear then add water until it reaches just below your first knuckle. Bring to a boil on medium/high heat then turn the heat to low, cover with a lid and cook for 12 mins.

Remove the pork and slice into thin pieces, then add back to the sauce for 2 mins, mix well on medium-low heat then remove the wok from the hob.

Meanwhile, cook your eggs in a pot of boiling water on medium-low heat for 6 1⁄2 mins, then add to a bowl of ice-cold water. Peel your eggs and slice them in half.

Place some rice in a bowl, with some of the pork belly and a boiled egg, drizzle over some chilli oil and enjoy!

Shop the product here.