Redcurrant recipes

The finest and most quintessentially British of all preserves — a brilliantly clear, jewel-red jelly with a perfect balance of sharpness and sweetness. Served alongside roast lamb, venison, or cold meats, it is an indispensable part of the British table and one of the most satisfying things to make.

The quintessential British preserve: a brilliant ruby-red jelly that sets firm and clear, made from nothing but redcurrants, sugar and patience. Classically served alongside lamb or venison, it also works beautifully on scones or spread over warm toast. The straining process — left overnight — produces a crystal-clear, jewel-bright result.

The quintessential British summer dessert — a bread-lined pudding basin packed with a sharp, intensely flavoured redcurrant and raspberry compote, then pressed overnight until the bread turns the most vivid crimson. It is unmoulded at the table to gasps of delight.

A magnificent deep-filled British game pie with a rich, slow-cooked venison filling and a glossy redcurrant-spiked gravy, all beneath a golden shortcrust pastry lid. This is proper autumn and winter pie-making at its most satisfying — hearty, deeply flavoured, and worth every minute of the preparation.