Cassis and champagne jelly with blackcurrants

By Matt Tebbutt From Saturday Kitchen Ingredients 700ml/1¼ pint champagne or sparkling wine, plus extra to serve 50ml/2fl oz cassis 50g/1¾oz caster sugar 5 gelatine leaves, softened in cold water For the blackcurrant purée 250g/9oz blackcurrants, stalks removed 1-2 tbsp icing sugar …

Medley of fruit with citrus-spiced biscuits and Champagne

By Raymond Blanc From Saturday Kitchen Ingredients 150g/5½oz butter, softened 120g/4½oz golden caster sugar 2 free-range egg yolks ½ large orange, finely grated zest only ½ unwaxed lemon, finely grated zest only 250g/9oz plain flour, plus extra for dusting ½ tsp mixed spice ¼ …