Spice up your barbeque burgers or ribs with a helping of hot tomato chilli jam, add it to your marinades for extra punch, try it with lamb kebabs and salad leaves in warm pitta bread. Give your casserole or stew a lift - a spoonful or two will certainly warm things up.

cheese fritters with hot chilli tomato jam
Serves 4
Ingredients: 60g (2oz) plain flour, 570ml (1 pint) milk
120g (4oz) strong flavoured grated cheese, 1 tsp English mustard, 1 tbsp Dijon mustard, salt and pepper, plain flour, to dredge the fritters in, 4 eggs, beaten
for egg wash, breadcrumbs, oil for deep frying

Method: Make a thick white sauce by melting the butter, adding the flour and cooking out to make a roux before gradually stirring in the milk until you have the desired consistency. Stir in all the grated cheese and both mustards. Season well and leave to cool. When cold, cut into squares (or fingers) and coat in flour, egg and breadcrumbs.Deep fry in hot vegetable oil until golden brown (3-4 minutes). Serve with dressed salad leaves and a generous helping of hot
tomato chilli jam.

ingredients: tomatoes (51%),
chillies (3%), garlic, ginger,
anchovy extract, vinegar,
sugar, salt