Sweet Chilli sauce is great as a dip for samosas and spring rolls or with sour cream for potato wedges. You can also stirfry with it but I'm not so keen. Likewise for the chilli and garlic sauce.
Anchovy paste is great on hot buttered toast, if you are that way inclined -and I am! My favourite condiment is Worcestershire sauce, which is anchovies. You could probably also add a bit of water to the paste and use as a flavouring where you would normally use Worcestershire sauce, eg hamburger patties, stews and soups, any beef mince dishes.
The red wine vinegar is great to use in a salad dressing or to deglaze a pan with before making your sauce/gravy.
The F&C vinegar should just be your standard malt vinegar and obviously is great with F&C. Probably not as strong as straight malt vinegar. If no other additives, you could perhaps make a mint sauce with it, or with some dry mustard powder, make wet mustard.
The herb mixes will depend on what the consist of. At a guess, I would suggest the Jerk for beef and maybe, just possibly a firm fish. The Provence one I would try with lamb or chicken, or perhaps veges. Roast or bbq would be the way to go at first. Taste the seasonings though to see how much you like the flavours. Not much point wasting a good bit of meat if the seasonings aren't to your taste. If you want to try them out cooked, try sprinkling them on sliced potato and baking them in the oven. The potato won't compete and you haven't wasted much money finding out if you like the flavours.
