Renowned for their crystal clear jellies, award-winning food company Ouse Valley Foods has been commissioned to create a 3rd Themed Jelly for a new season at Glyndebourne Opera House.

For the 3rd successive year, culinary maverick and Creative Chef & Founder of the Sussex-based Ouse Valley Foods, Mrs Julian Warrender has been commissioned to create a new ‘themed’ jelly for the world renowned Glyndebourne Opera House. This year Julian has taken her inspiration from the new production of Macbeth - one of six productions being staged at Glyndebourne this summer – and has created a “Macbeth” redcurrant jelly.

The new jelly is an appropriate “blood red” in colour, with whole redcurrants magically suspended within it, has a Shakespearean script ‘M’ on the jar and a tartan neck tie ribbon round the lid. Julian has created the jelly using a unique fruit stock made by her from Sussex Bramley apples and then local redcurrants are added and “suspended” within the brightly coloured crystal clear set. The Macbeth redcurrant jelly will be available for sale in the Glyndebourne shop and the 100g jar is priced at £3.95. 

Nearly half a century ago, when I was incarcerated in the catholic convent, during the winter months we were made to tip out onto an inhospitable, muddy pitch to play the scary game of hockey. I tried my best to shrink into oblivion whilst my stout-hearted sister faired better as a rather good sport, girly goalie.

All these years later who would have guessed that I would now be having a thrilling, vicarious affair with the game...

My cooking colleague and friend is the mother of one of the England team players. During the past week the atmosphere in the kitchen has reached boiling point as this masterly, modest bunch of blokes have taken the world by storm, championing each match, coping with injury while playing like true gentlemen all the way to the 2010 World Cup semi-final.

The gang at OVF would like to wish the team continuing success. On their return home there will be a box or two of goodies winging there way to them as a small gesture of the pleasure and inspiration we have all taken from their courage.

We've just added to our range of fruit curds. Each of these are now available to buy online or from one of our stockists (please contact the stockists directly to confirm they have them in stock):

• Lime & Bergamot Curd
• Raspberry & Geranium Curd
• Blackcurrant & Vanilla Curd
• Orange & Rosemary Curd
• Chocolate & Orange Curd

Click here to view all fruit curds.

Fry-ups are all very well but you need to have built a small extension or driven half way round the M25 to justify tucking into this glorious gut-buster of a breakfast. What I would suggest as an alternative is the unparalleled combination of marmalade and hot buttered toast. 

I remember reading a few years ago that marmalade sales were declining; not any more if Jane Hasell McCosh has any say in the matter. From her wonderful home in Cumbria, during February she hosts The Worlds Original Marmalade Festival; the highlight of which is The Worlds Original Marmalade Competition. 

For two years running we have been fortunate enough to have been selected as prize winners. Hundreds of hopeful jars of marmalade find their way from all over the world to Dalemain, were they run the gauntlet of the expert taste buds of the WI. This year we won a bronze for St Clements Marmalade with Whisky and were highly commended for Pineapple, Lime and Lemon Marmalade. Last year it was the turn of Quince & Lemon Marmalade that won a silver.  

I know I didn't win these gongs for encasing myself in lycra, lying on a small tea tray, and going 80 miles an hour, head first, down hill on an ice slick. Never the less we at OVF are equally proud to be representing our country…in the fine old tradition of marmalade making!

Here it comes again…Valentine's Day; a recipe for contradictions depending on your take. Intellect versus emotion, tenderness smothered in schmaltz, surprise sabotaged by disappointment, and horror of horrors, just as we have recovered from this moral dilemma, along comes…Mothers' Day!

I'm typical of one of my birth signs Gemini (yes, I have two - I was born on the cusp of Gemini and Cancer). We are renowned for our contrary opinions so it's hardly surprising that I am the first to condemn soppy old Valentine and then get in a strop if my letterbox is empty and the florist forgets me.

Back in 270ad a somewhat racy holy man, Bishop Valentine fell in love with his gaolers daughter. On the eve of his execution, the besotted old cleric passed a note to his beloved declaring his feelings. The legacy of this delicious, illicit union is an estimated one billion tacky cards being sent to all ends of the earth by countless star crossed lovers.

Some might read into this rant a sprinkling of cynicism - not me! Just a touch of stoicism before my Cancerian romantic spirit is disappointed. Those who know me understand that I am never as happy as when I am in creative mode, stirring the pots. So at this time of the year, in tune with all you romantics, I'm kept busy by an upturn in demand for Passion Fruit Curd or jelly, Quince & Lemon Marmalade, hot and spicy Red Chilli Jelly, and Fig & Honey Conserve…perhaps thanks to D.H. Lawrence's, Women In Love

Shall I chop the salmons head off or not?...Oh well, does it really matter as we're going to eat it, not ask for its opinion?

I love dreaming up the perfect gathering; budget free menus, cyber space guests, music, dance or whatever spontaneous and outrageous outbursts that come from the mix of wacky diners.

Today, I will cook for them a silvery, slithery wild salmon, preferably caught by my brother on the river Stinchar in Scotland. He is a beautiful, elegant, and fair minded sportsman and if I were a fish I would prefer to end my days on his line rather than any one else's. 

I find cooking a salmon in a fish kettle my preferred method. They look so snug, like a contented traveler in a couchette. I add rough chopped limes, bruised lemon grass, loads of sea salt, and a nobble of ginger. Star anise can also add another fragrant dimension.

On my way to Ouse Valley Foods I saw an albino squirrel. How advantageous it would have been for that magical little creature when the snow silenced the land. This morning it stood out in frighteningly vulnerable contrast to the murky January morning.

I perceived him or maybe her as a beacon of fortune, a vision  and a privileged symbol of unexpected hope. It made my day and for the rest of the journey I whooped with joy!

When I broke my exciting news to the team they were less impressed and the kitchen conversation degenerated into a discussion on the merits of eating squirrel and other lesser known game.

With a new season's product list appearing soon, we have found that we have a few never to be repeated specials going for a song! We are victims of our own success by offering such a huge range of choice; therefore the necessity to offer one or two discounted numbers.

View sale products

Hurry as these discounts are only whilst stocks last!

Firstly, a big apology for those trying to access our website with no luck over the last 48 hours. We do however have some exciting news...

“What new things have you got for Christmas?” -- A question we have been asked quite a few times recently. Well, we are pleased to announce not only do we have our usual yummy assortment of treats including our newly created Fairy Queen Jellies, we also have a brand new website!

With the help of our friends at www.CherryInternet.com we’ve not only been stirring our pots and pans, we’ve also been secretly building and testing our new website. There are a number of features that we hope will improve your browsing experience and let you discover even more about our company and products.

New, fresh design
Our old website was great, however we felt it was time to unleash our creativity not only in the kitchen but also online. The Sussex downs background are exactly what we see from our kitchens every morning! We love the new design and we hope you’ll like it too - let us know what you think in the comments below.

December is upon us and it's getting colder every day - here's hoping for a White Christmas. Ouse Valley Foods have their usual Christmas goodies and this year we also have a couple of special treats for you.

We've invented our exquisite jewel-like Fairy Queen Elderflower and Gold Jelly and Fairy Queen Cranberry and Silver Jelly in perfect stocking-sized jars (100g). These are made by hand with real edible gold or silver suspended in our crystal clear jellies.

We are very pleased to announce we have a new member of the Ouse Valley Foods team. Penny Seymour joins us at a very exciting time and will be chief in charge of all things marketing, including the important task of updating the website, writing articles on the blog and tweeting about anything we find interesting or funny.

If you have any questions for Penny or just want to say hello you can contact her on penny@ousevalleyfoods.com