Bodrum

Bodrum shares its name with the resort town on Turkey's Aegean coast, and its range leans towards the flavours of the eastern Mediterranean, with a few cupboard extras alongside. It is a label for the breakfast table and the mezze plate more than the curry pot, and it suits cooks who like a little sharpness and sweetness on the side.

The Bodrum lines we carry are spread across four collections: honey, green tea made from Ceylon leaf, cordials, where its pomegranate syrup sits, and olives and gherkins, with small pickled cornichons.

Honey is spread on warm bread with butter, drizzled over thick yoghurt with walnuts, or stirred into ginger and lemon tea. Pomegranate syrup is diluted with chilled water or soda for a sharbat-style drink, and a spoonful also brightens a salad dressing or a fruit chaat. Cornichons go onto a mezze board, into potato salad and alongside cold meats and cheese, and their crunch suits a toasted sandwich. The green tea is brewed light, without milk, and many people drink a cup after a heavy meal.

Honey keeps for a very long time at room temperature and may crystallise in cold weather; stand the jar in warm water to clear it. Refrigerate cornichons once opened, keeping them under their brine. To compare, browse our jam collection and the wider tea range.