Lingonberry jam, great with Danish aebleskivers, now in Hong Kong

My pantry shelves are filled with home-made jams, but there has always been one missing - lingonberry. You can't get the fruit here, so when I made aebleskivers (Danish spherical pancakes), I couldn't serve them with their traditional accompaniment. I was pleased then to find Danish Selection lingonberry fruit spread (above left; HK$32 for 400 grams) at City'super (Times Square, Causeway Bay, tel: 2506 2888). Made in Denmark from lingonberries, sugar, water and gelling agent, I'll be serving it with aebleskivers, of course, and also stirring a spoonful of it into sauces for game meats.

I love Bordier butter (above centre), but I've learned that it's not a good idea to buy it in France (where it's readily available) and bring it to Hong Kong. I was told at the airport check-in that I wasn't allowed to hand-carry it "because it can melt and turn into a liquid" (for a butter bomb, I suppose) so had to pack it in my luggage, where it got squashed (fortunately, I'd put it in a zip-lock bag). I'd been getting my Bordier butter "fix" at high-end restaurants such as Caprice (at the Four Seasons) and Robuchon au Dome (in Macau), so I was happy to find it at Fresh Mart (Sogo, 555 Hennessy Road, Causeway Bay, tel: 2833 8338). It's expensive at HK$70 for 100 grams of the smoked salt and seaweed flavours (there are also salted, yuzu and piment d'Espelette versions) but at least now I can eat it in the comfort of my own home.

Until I have a special room I can use for experimenting with making odiferous fermented ingredients such as bean pastes and soy sauce, I'll have to continue to buy these products. The Kaminsoon brand of gochujang (Korean red pepper paste; above right) is different in that it's flavoured - it has not only perilla leaves but also a large quantity (35 per cent) of dried anchovies (it can also be purchased with mushrooms, beef or shrimp). The instructions on how to use it are not very enlightening - "scoop it out and cover it up". From my own experiments, it seems better as a condiment, to be eaten with barbecued meats or pork belly bossam (meat wrapped in lettuce leaves), rather than for cooking with. It's HK$80 for 250 grams at City'super.