Jelly is coming back into vogue, with its beguiling wiggle and range of flavours which are only halted by the imagination. The recipes we've collected from our Great British Chefs demonstrate the intriguing array of jelly, both savoury and sweet, and how it can enliven all sorts of dishes.
Sweet treats are well familiar with jelly's wonderful wobble, whether for summery desserts like Martin Wishart's elderflower jelly with berries, or more autumnal offerings such as Pascal Aussignac's Roquefort and cinnamon doughnuts with cognac jelly. Perhaps one of our most popular seasonal offerings, Josh Eggleton's Pimm's jelly is a complete encapsulation of British Summer in all its glory, with its cucumber sorbet accompaniment.
On the savoury side, jelly adds a bit of unexpected flavour and texture when added as a component to a dish. Tuna is matched with Bloody Mary jelly in Shaun Rankin's yellowfin tuna recipe, and Phil Fanning also uses a tomato-based jelly in his panzanella with goat's cheese and tomato jelly recipe.