Double clarifying Bron. We have two jellies. Gelatine jelly, available in fruit flavours, in which we might put fruit (when it is partly thickened to avoid it all floating or sinking); and fruit conserve strained through a muslin so as to have no bits in it. This may be different in Scotland, where there is something called a jelly piece, which I understand is what I call a jam sandwich. Though I long believed that Jello was a trade name for a variety of jelly, I am reliably informed by a family who had an American teenager with food fads (nothing to do with her being American - she would have been like it wherever she was from) on an exchange visit that our jellies, including the veggie agar versions, are nothing at all like Jello, and totally unacceptable as substitutes. (And we've got ever so many flavours!)

We do have dishes involving jelly and vegetables, but in this case the jelly is called aspic, and is even meatier than usual, being made with stock or consomme.

We usually distinguish which sort of jelly from context. In the same wayI know there is one part of the country where they use orange juice to refer both to the juice, and to the diluted drink derived from it, which we call squash. I cannot usually tell which they mean, but they can.

And what are your good sausages like? Ours, and you do have to know where to shop, have lots of thickly cut, chewy bits of meat, and an excellent variety of herb, spice or other additions such as leek, apple, etc. But the ones with no texture - ugh, you might as well eat soya or Quorn.

Penny