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RULE, BRITANNIA!
Everyone is invited to join The Big Jubilee Lunch, part of official celebrations for the Queen’s Platinum Jubilee. To help you impress the neighbours, three celebrity chefs – Nadia Sawalha, Tilly Ramsay and Jamie Oliver – share their favourite recipes to make it a mouthwatering celebration to remember!
NADIA’S RED, WHITE AND BLUE JELLY IN A JAR
Makes 1 x1ltr Kilner-style jar
Takes 20 minutes, plus setting
“This can be made ahead of time up to step 3. Top with whipped double cream or marshmallow fluff just before serving, decorated with celebratory royal touches.”
INGREDIENTS
• ½ltr/17½fl oz white grape juice
• 3 drops blue food colouring
• Gelatine (quantity according to packet instructions)
• ½ltr/17½fl oz red grape juice
• Ahandful of fresh raspberries
• 200m/7fl oz whipped double cream or marshmallow fluff (available in jars from some larger supermarkets)
1. Heat the white grape juice in a saucepan and add the blue colouring and the gelatine (according to the packet instructions). Pour into the jar and pop into the fridge until set.