Tag Archives: Supper Club

Almond Milk Jelly

Here’s another recipe from my Supper Club Feast. I’m releasing them slowly, in drips, to keep you on your toes.

This is not necessarily a winter pudding, it will make a lovely light desert for spring (now that it has arrived) and is a perfect way to use the last of the pomegranates that are still just in season.

Jelly had always been on the agenda for the Supper Club and was, I think, the first decision I made. It was decorative, light, wobbly and unusual. The one I made was a lovely delicate creature, flavoured with almond essence and only slightly sweetened. It actually surprised me just how easy it was. Now it seems, the jelly possibilities are endless.

Sadly I have no picture for this. The one I took looked like some massive sea anemone which was so far from the elegant truth.

I served it with pomegranate seeds and pears poached in red wine and mulling spices.

Almond Milk Jelly

500 ml (17 fl oz) organic whole milk

2 tsp powdered gelatine

2 tbsp caster sugar

1 tsp pure almond extract

Seeds from 1 pomegranate

First test your jelly receptacle(s). Make sure the amount of milk fits, you don’t want to be caught short with jelly as it does start to set quite quickly especially as it hits the side of the mould.

Now add the gelatine to 150ml of the milk and leave it to soak for 5 minutes.

Warm the remainder of the milk, caster sugar and almond essence in a pan. It needs to be below boiling point, not very hot but not only luke warm either … When it has reached this very approximate temperature slowly mix it into the gelatine infused milk and whisk to make sure there are no lumps. If you get lumps, put it back on a low heat and whisk like mad until they have dissolved.

Now pour it into your prepared mould (or moulds) and refrigerate until it has set (at least a couple of hours)

TIP: To remove your jelly, find a bowl larger than your mould and put a small amount of of boiling water in the bottom. Lower your jelly (open side UP) into the water making sure the water doesn’t rise too high and spill over into your jelly. Leave it for about 5 seconds then remove the mould from the water, put a plate on the open top, flip the plate and the jelly will slide out. It’s pretty robust so don’t worry that it might slide into a disappointing puddle.

Serve it with the pomegranate seeds scattered over or around. The combination of milky, delicate jelly and the sweet pop of the seeds is truly lovely.

Alternatively you could put the seeds into the mould at the start and pour the jelly over so they become suspended in a wobbly jelly force field.

TIP: To remove seeds from a pomegranate cut it in half, take a large bowl and a wooden spoon and smack the un-cut side of the pomegranate hard with the spoon over the bowl and the seeds will fly out at a most satisfying speed!

OK… here’s the sea anemone…


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Filed under Catering, Christmas, Fruit, Kitchen Tips, Pudding, Quick, Recipes, Supper Club

Feasting, Scrooge, and a Christmas Party

It’s all over… I ache, and my hands are a sight to behold with burns, grate marks and beetroot stains…but it was all worth it!

I have been cooking since Friday.

I started with the pork pies as I knew they would give me a huge sense of pride right at the beginning of the marathon but I also knew they would be tricky, nerve wracking and time consuming. They didn’t disappoint on all fronts!

Next I tackled the sweets, late at night with a glass of wine I stuffed orange flower scented almond paste into sticky prunes and dipped them in dark 70% cocoa chocolate… my gosh they are delicious (if I do say so myself!)

I was on a roll that night and because we had decided that of course we could throw our traditional Christmas party for 30 people the next day, I made 2 batches of pastry, 1 for the sausage rolls and 1 for the mince pies.

On Saturday I made the next pork pie, the pork stock for jelly (more on that debacle later), wrapped the sweets in waxed paper squares, 50 wild boar and venison sausage rolls, 50 mince pies and the pickled beetroot slices. We had a party inbetween.
Sunday was the mega marathon. I did the Tudor mince pies, jellied the pork pies, made the pheasant main dish (to marinade overnight) and 2 almond milk  jellies. With a break in the midle to watch the 1951 Alistair Sim Scrooge with that memorable line: “Oh Peter Peter, come and hear the pudding singing in the copper!” (You thought I was going to say “Gawd bless us, everyone” didn’t you!?)

Monday was veg: I peeled and trimmed all the little carrots, scrubbed, chopped and pre-roasted the artichokes, made the pearl barley salad, de-seeded the pomegranates, poached pears in wine and spices and made a syrup, baked the vegggie main and got everything packed into a hundred and one boxes and and traveled on down to another, slightly less well equipped kitchen…to feast.

I want to say thank you to all my wonderful guests and incredible waiters. Your enthusiasm and clean plates were a joy. Thank you for making the first supper club such a magical memorable event. Watch this space for all the recipes so you can recreate the fun at home (!)


Now for the next one….


Filed under Baking, chocolate, Christmas, Crafts, Decorating, Kitchen Tips, Meat, Supper, Supper Club

A Festive Feast for 20 guests

So I have finally completed the Supper Club menu. It was a long and arduous task which involved waking up every morning with recipes stampeding through my head and worries about how to get enough serving dishes and a balanced yet crazy menu. All is now calm as the menu is set, the guests are booked and now all I have to do is cook, shop and plan (my 3 favourite things)

So here it is, the great unveiling of the Festive Feast Menu


Monday 19th December, 7:30pm

Peckham Hotel, 137-139 Copeland Road, SE15 3SN


Warm Spiced Cider with Cloves and Cinnamon

Rechewys Close and Fryez (Tudor Mince Pies)


Pork Pies

Pearl Barley and Beetroot Salads

Brandied Mushroom and Chestnut Pate


Pheasants Braised with Madeira

Glazed Carrots

Savoy Cabbage

Jerusalem Artichokes

Stuffed Pumpkins (for the vegetarians)


Almond Milk Jelly with Pomegranates and Grapefruit Syrup

Poached Pears

Almond Stuffed Chocolate Dipped Prunes



Cheshire Cheese

If THAT doesn’t give everyone gout I don’t know what will.

I can’t wait to see you all there!


Filed under Baking, Cheese, chocolate, Christmas, Drinks, Fruit, Meat, Pudding, Pulses, Recipes, Supper, vegetables, Vegetarian