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Wine jellies

This is the first time in about 15 years that I've spent the Christmas season in England. Of course I'm missing my family, Australian friends, seafood barbecues and the sunshine, but there are advantages to staying. For once I got to see the final of Strictly Come Dancing, and my husband hasn't spent the past week complaining that there are no Brussels sprouts.

Something I have been feeling nostalgic for, however, is the Grape Alternative's range of wine jellies, made in the New South Wales wine-producing region of Mudgee. They are as integral to our Christmas dinner in Australia as gravy and bread sauce in Britain. Cabernet with Cracked Pepper and Semillon with Wild Quince are my favourites. They're equally good - and this is where I'm really feeling the loss - in sandwiches of leftover ham and turkey in the days after the main event. Why do we make dealing with Christmas leftovers seem like such a chore yet deliberately buy way more than we need every year? I think it's the love of a good sandwich.

Visiting a posh deli before Christmas, I asked if they had any wine jellies and the bloke behind the counter looked at me as though I was bonkers. For some reason they're not well known here. Wine jellies are very easy to make yourself but surely a large part of the appeal, particularly at this time of year, is having great things on hand that you've bought in. The best British alternative I've found is Mrs Huddleston's products - Great Taste Award winners, made in Buckinghamshire and available by mail order and at some fine food markets.

Another clear favourite, though not made with wine, is Tracklements Thai jelly produced by the Tullberg family's company in Wiltshire and flecked with chillies, lemongrass, ginger and coriander. It's sold in many delis and butchers as well as online and is just as good with beef or cheese as it is with cold roast turkey.

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