We have some brilliant new jellies that are made to be eaten with game – called Game On, there are 4 different flavours to match with wild meat and local cheese.  They are delicious, I’ve tried them all, and they are packed with flavour and quite unlike anything else available.  Inspired by the beautiful Sussex countryside and bumper crops of crab apples, Michelle Record started Game On from her home in Balcombe.

Here’s the range of Game On Savoury Jellies:

  • ORANGE JELLY WITH CHILLI & CARDAMOM – great with duck, pates and terrines. Also goes beautifully with a sharp cheddar or pecorino or even just with butter on toast
  • RED WINE JELLY WITH THYME & JUNIPER – This jelly is fantastic with venison and game sausages. Try with roast chicken too. Or just stir a spoonful into your gravy. Try with a Stilton or a strong goats cheese
  • CIDER JELLY WITH SAGE – Made with a local cider this jelly is great with roast pheasant and pork as well as Brie  style cheese or creamy blue cheese
  • REDCURRANT JELLY WITH MINT & CHILLI – This jelly goes perfectly with lamb as well as venison. Try stirring into a casserole or gravy for added zing, or with a rich creamy cheese like a Rollright or soft goats cheese.

You can supercharge your cheese or charcuterie board, relish your roast, and glaze your gammons with this great range of speciality Game On Savoury Jellies.

Make sure you grab a pot this week, especially as game season is in full swing.  Lee has a counter full of fresh rabbit, partridge and venison, with wild mallard in the freezer and Duck & Plum pies in the deli counter.