My Kitchen Table
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My Kitchen Table is a new collection of high-quality cookery books featuring mouth-watering recipes from the nation’s favourite chefs - Ainsley Harriott, Annabel Karmel, Antonio Carluccio, Gizzi Erskine, Ken Hom, Madhur Jaffrey, Mary Berry, Raymond Blanc, Rick Stein, Rosemary Conley and Sophie Grigson.
My Kitchen Table
Posted by My Kitchen Table on June 23, 2014 at 5:00 pm


It is Wimbledon week so don your whites and crack out the strawberries and champagne! We have our fingers crossed for sunshine over the days of play and will be ...
cranberry jelly
It’s easy to make your own jelly from fruit juice. Leaf gelatine is amazing. It dissolves like a dream every time.You should be able to buy it in large supermarkets. Alternatively you could use powdered gelatine. By setting the jelly in two layers, you will get the berries set in the jelly on top and the clear jelly underneath. I used individual plastic 150ml (¼ pint) jelly moulds, which have detachable tops – this helps to release the jelly when set.You could, however, use one large jelly mould or simply set the jelly in glass bowls.
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My Kitchen Table
My Kitchen Table is a new collection of high-quality cookery books featuring mouth-watering recipes from the nation’s favourite chefs - Antonio Carluccio, Mary Berry, Ainsley Harriott, Ken Hom, Madhur Jaffrey, Annabel Karmel and Rick Stein.