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Frozen mixed vegetables - 1 packet
Radishes - 1 bunch
Chicken stock cube - 1
Aspic jelly crystals - 1 tbsp
Cold chicken (or) Lamb - 113 g (diced)
Lettuce - 1 (shredded)
Dry sherry - 1 tbsp


  • Thaw vegetables, blanch in boiling water for 3 minutes and drain well. Top and tail radishes, Slice 8 thinly and add to vegetables. From remaining radishes, make radish roses. Pour 350 ml boiling water over stock cube, add jelly crystals, stir until dissolved and allow to cool. Add sherry.
  • Rinse out  small coffee cups (or) dariole moulds with cold water. When aspic is syrup and beginning to set, pour 1 chicken (or) meat into the rest of the aspic jelly and as soon as first jelly layer is set, spoon in the remaining jelly mixture, chill until set.
  • To serve, wring out a towel in very hot water and press around each mould or cup and turn out on to a bed of shredded lettuce. Decorate with radish roses. 

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