Redcurrant jelly

This savoury jelly is both brilliantly coloured and brilliant. It is so versatile: use it with any roast meat, or stir a spoonful into a stew or tomato sauce. It is also really easy to make – because the whole redcurrant bunch will be strained through a jelly bag, there’s no need to take the individual currants off the strig, or indeed tail them either.