Photo from the original art work I will have on show at @99marystreet in Sheffield at the end of the month. Folk Horror, Let’s Dance will open on the Oct 30 until Nov 13. Full list of artists: Lisa Cradduck Sin Eater Giles Walker Mark Wilkinson Annabel de Vetten-Peterson Jonny Trunk / Paul Flack @deathwaltzrecs Dez Skinn Toni Buckby The English Heretic Scarfolk Council Bompas & Parr
#CityByCity spoke to London-based experiential design duo @Bompasandparr to find out their favourite inspirational spots and innovative eateries in London. We love the fruity print uniforms designed by @KitNeale for the pair’s #tuttifrutti Boating Lake @kewgardens
Take twelve minutes out of your day to watch this wonderful little documentary about jellymongers Bompas and Parr, and their deeply insane and theatrical approach to food and dining, and their medium of choice–jelly.
I absolutely love my Bompas and Parr Jelly book even if I never made anything from it, its just a joy to flick through. But I am happy to say I have tried and tested a few recipes from it and every time they are so scrummy and look super cool. So for those that don’t have this book I thought after making it the other day that i would share my favourite jelly from it and how to make it…
Champagne Summer Fruit Jelly
Ingredients (enough for 4)
5 leaves of Gelatine
450ML Champagne or Sparkling Wine
40G Caster Sugar
A squeeze of Lemon Juice
A handful of small fruit (I used Raspberries and Blueberries)
** I also sometimes like to add elderflower cordial to this recipe, in which case you add 150ml of cordial and use 150ml less of Champagne = more to drink while you make ;-)**
1. Cut the leaf gelatine with scissors into a heatproof bowl.
2. Add enough Champagne to cover (about 100ml) and leave the gelatine to soften for 10mins.
3. Bring a pan of water to the boil and place the bowl of softened gelatine in top of the pan of boiling water.
4. Once the gelatine has melted, stir in the sugar until it has dissolved then add another 100ml of Champagne to the mixture.
5. Combine the mixture with the rest of the Champagne and then poor all of the mixture through a sieve (to remove any unmelted lumps) and into a measuring jug
6. Squeeze the lemon juice through the sieve into the mixture. Top up with Champagne until you have 500ml. Any Champagne left from the bottle make sure you drink.
7. Place most of the washed fruit into the bottom of the mould and pour in about one third of the jelly mixture and put it into the fridge. Leave for about 1-2 hours or until the fruit is set firmly in the jelly.
8. Poor in the rest of the mixture and a bit more fruit (if you want fruit floating at the top and bottom) and put back in the fridge and leave until completely firm and set.