Smoked Chilli Relish

This hot, sweet and smokey relish from Belazu is typically served up by the Spanish as an alternative to relish alongside a plate of cheese. This little jar of jelly packs a punch in terms of heat and versatility.

Add some fire to the traditional British ploughman's or partner it with hard British cheeses. It also goes well with creamy Northern Spanish cheeses or Spanish cheeses like Manchego. The iLoveMyGrub.com team lapped it up as a firery companion to some grilled haloumi cheese.

The relish also works really well with meat, either as a marinade or glaze for pork, lamb and chicken. You can also tranform tuna steaks with a smattering of this relish mixed with a little soya sauce. The jelly also lends itself really well as a dipping sauce - simply melt down in a pan and dunk in some filo wrapped prawns or satay sticks. Yum.