Chilli Jam: Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly - chelly? - that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.
"Cheeky chilli-pepper chutney: This is a great chutney. The sweetness created in the cooking of the peppers calms the heat of the chillies, giving the chutney a lovely warmth. It's fantastic with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit. Also lovely stirred into gravy with sausages, or with cold leftover meats. Crack on and have a go."