Fish & Shellfish
Puddings & Desserts
For Mother’s Day on Sunday, I cooked roast beef and all the trimmings for my parents, followed by this lovely damson jelly. It was made with damsons from the garden that I cooked to a puree and froze at the end of last summer, but the recipe would work well with plums too (bought plums are usually very under-ripe, though, so keep them at room temperature for a few days until they’re soft and juicy before you use them).
For 4-6 people, start by soaking the sheets of leaf gelatine in a bowl of water. Then warm the damson (or plum) puree with the lemon juice, caster sugar and 75ml water in pan until the sugar has dissolved (you may need less sugar if using plums - add a little at a time, tasting the mixture until you're happy). Stir in the softened gelatine and blitz with a hand blender until very smooth. Pour into glasses or dishes and leave in the fridge for four hours or overnight, then serve with double cream.