| Wibble wobblicious desserts! Presented as fish ponds, animals and islands, jellies a hundred or more years ago were works of culinary art. Claire Hopley shows you how to impress with gelatine, 21st century style – and you don’t need to boil up bones to do it. | |
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Woman's World Recipe Favourites
Chicken is simmered with aromatic spices, creating a rich, flavoursome meal.
This sweet bread is a great accompaniment to mid-morning coffee. 
