The Spanish traditionally prefer a spoonful of jelly to a dollop of chutney as an accompaniment to a plate of cheese. However, the sweet, smoky flavour and (quite) subtle chilli heat can also add fire to many other dishes.

COOKING TIPS

• Smoked Chilli Jelly makes an ideal partner to hard, territorial British cheeses, mild creamy Northern French cheeses or a Spanish cheese like Manchego.
• Use as a glaze for pork or lamb chops or mixed with soy sauce for a spicy, sweet and sour marinade that's great with chicken. Or transform a simply griddled tuna steak with some smoky heat.
• Melted down in a pan, Smoked Chilli Jelly makes a great dipping sauce for prawns or squid.
• A spoonful added to stir-fries can also really turn up the heat; stirred into gravies it can also add depth of flavour to lamb or pork dishes.
• And if all that wasn't enough, you could also use it to coat a grilled chicken breast for the perfect smoked chicken sandwich!

WARNING: this product is extremely addictive.

Please note, this is not the sort of jelly that you serve with ice cream, unless you are a chilli pyromaniac or an incorrigible prankster. We are mad about putting a couple of jelly dots (not tots) on top of grilled haloumi cheese, or seared scallops. The batch we have is hot hot, not subtle hot as it says on the label! Chillies do have their little ways. Sainsburys magazine