Pantry to Plate with Condiment Claire Summer

I’d like to argue a case for strawberry jam because it has a reputation problem. It's so loved and so universally present that we've stopped asking what else it can do apart from topping buttered bread. I find that there's a quiet power in something so familiar because it doesn't need to announce itself, it just works with so much more than you’d suspect.  

The strawberry and champagne combination is both nostalgic and celebratory, which makes it the perfect companion for summer dishes. It's obviously delicious on a scone, in a cake, or on a spoon but here's how you can make it even more interesting:

 

Stir a spoonful into a glass of Fortnum's Brut Rosé Champagne, the preserve dissolves easily, adds a rich depth to the bright flavour, and extra pop of colour. For a 0% alternative that's just as exciting, try it in the Fortnum's Sparkling Tea. It’s one of my favorites! Floral, fizzy, and beloved by all.

 

Another fun combination is adding this preserve to savoury dishes. This condiment is a Scotch Egg’s best friend. The slight sharpness of the champagne cuts through the richness of the sausage while the sweet strawberry preserve and egg transport you right back to breakfast. No notes.

 

Another idea is to layer it into a sandwich alongside some strong cheddar or my current obsession which is adding a dollop of it into coronation chicken salad. Instead of adding raisins, you can get that same sweet and fruit effect with the preserves which amplify the curry notes all whilst celebrating the overall flavour. 

I'll be honest with you, there is almost always a jar of the Fortnum’s Cherry Balsamic Jelly in my cupboard. It’s a one-size-fits-all solution to the best of all problems: last-minute guests or plans to picnic outside in the sunshine. 

As long as you can whip together a last minute cheeseboard or even serve a few slices of whatever charcuterie is in your fridge, you’re golden as long as you have this jelly front and center. It has a sweet, tangy depth that somehow pairs with almost everything, making it the kind of thing that looks intentional even when it absolutely wasn't.

 

That said, don't limit it to a board. I love it plopped onto a caprese salad - the texture is playful and the cherry plays wonderfully with sweet in season tomatoes and fresh peppery basil. It's equally delicious layered into a focaccia sandwich with prosciutto, rocket, and burrata. If you need a little extra punch in any dish, this jelly is the answer.

Hear me out, you should be adding vinegar to your drinks. Not much, but definitely a splash. Vinegar has the ability to brighten a drink and create an added layer of flavour to it regardless of it being alcoholic or not. The Condimento Rosé is one of my favourite Fortnum’s condiments: I served it in a cocktail most recently at a dinner I hosted in the Food & Drink Studio and shared a recipe for it on the Fortnum’s YouTube channel. If that isn’t proof enough of my love for it, I go through a bottle of it every few weeks at home. It has the same sweetness of a balsamic glaze without the syrupy thickness and the light pink color is genuinely eye-catching. 

 

Add a big splash of it into a jug of lemonade and taste the immediate transformation of the drink. Although your lemonade was already refreshing, the vinegar now lifts the whole thing up, rounds it out, and keeps the drink from being too sweet. In a Pimm's, it adds a depth that makes it taste like it was made by someone who actually knows what they're doing (not just drizzling in a random pantry item). In a mocktail with elderflower cordial, soda, and fresh mint, it also celebrates the sweetness and floral flavor beautifully but cuts the final sweet mouthfeel. 

 

For a more traditional use, it also works wonderfully drizzled over a summer strawberry salad, or even reduced slightly and spooned over vanilla ice cream with some fresh chopped strawberries or Strawberry Champagne Preserve. 

Until the next one….

 

Claire x