SPICY TORTILLA WRAPS The next time you make bolognese sauce, make double and freeze one part. Defrost it, heat through and serve on warm tortillas with a dollop of sour cream and a spoon of our Hot Pepper Jelly. Garnish with chopped pistachios (or use toasted peanuts, walnuts or flaked almonds).
BAKED CHEESE Buy a whole Brie or Epoisse cheese, make small cuts in it with a sharp knife, pour over a little white wine and let it fall into the slits. Bake at 200C/180C fan/400F/Gas mark 6 until melting. Brush with Apple and Sage Jelly with Chilli and serve with warm breadsticks for dipping.
MID-WEEK PORK CHOPS Make a weekday supper more interesting: fry pork chops in a little olive oil – just at the end of cooking brush them with Mint Jelly on one side and fry until golden. Serve with boiled rice and our easy Mint Raita: just add a teaspoon of our Mint Jelly to plain Greek yogurt (no need to buy fresh mint).
EASY FLAVOURED BUTTERS Add any of our Harty’s Jellies Range to softened butter. Roll into a long tube in cling film and freeze. When you need a flavoured butter, cut off a coin-sized piece and allow to melt on a steak, lamb or pork chops or grilled or fried fish just before serving.
CRANBERRY COCKTAIL SAUSAGES Cook cocktail sausages as normal and serve with our Cranberry Jelly on the side.
SPICY SWEET CHICKEN WINGS Brush chicken wings with honey and season with salt and freshly ground black pepper. Roast for 20-25 minutes at 200C/180C fan/400F/Gas mark 6 until golden and cooked through. Brush with Roast Pepper Jelly, return to the oven for 2-3 minutes and serve. Great with a chilled Irish artisan craft beer while watching a match!
BRUSCHETTA WITH GINGER PRAWNS Make a sophisticated (but really simple to-do) bruschetta: toast baguette slices, spread with Ginger Hot Pepper Jelly, top with cooked prawns and freshly milled black pepper.
MINTY MASH You’ll only need to add a spoon or two of our Mint Jelly to turn mashed potatoes into a dream side dish to go with roast lamb. Better still, serve the minty mash on top of Shepard’s Pie using the leftover lamb from Sunday’s dinner – it will make Monday’s dinner really special.