Herb jellies
All herbs used are fresh from the garden, giving a fresh, clean, flavour. All fruit is locally sourced.
Herb Jellies |
|
Mint |
Traditionally to accompany lamb or potato dishes. |
Rosemary |
Taste of Britain Awards, silver medal winner, good with lamb or poultry, mix with oil and vinegar for a delicious dressing. |
Thyme |
With poultry, cheeses or meats, try a spoonful on boiled carrots. |
Sage |
Compliments strong cheeses, poultry and pork dishes. |
Tarragon |
Delicious with poultry or fish, use as base for dressings. |
Jalapeno |
Made with fresh chilli peppers, sweet with a chilli tingle, try with cold meats and cheese. |
Habanero |
As Jalepeno but hotter! |
Chilli and Coriander |
A hint of chilli and lots of coriander, try with hot and cold meats, stir-fries, curries and salads. |
Apple & ginger |
Made with fresh ginger, good with poultry, fish and cheese dishes, delicious on toast. |
Lavender |
Apple jelly infused with lavender oil, a subtle flavour to accompany game and strong meats, try in trifles and on scones. |
Chilli and Mint |
Try with curries, meats and on strawberries! |
Quince |
Available seasonally, October - December. (More sources of Quinces are needed) |
Rose Geranium |
Fragrant, light jelly, infused with rose geranium leaves. Use on scones, pastries or cakes. |
Thai |
The Far Eastern flavour of Vietnamese coriander, also known as Laksa leaf or Rau Ram, mixed with ginger, garlic, lemon and chilli. Spice up stir-fries, curries. hot or cold meat, fish or vegetables. |
Our Herb jellies are presented in 220g, hexagonal jars.
Price: £2.40 each.
