Spring Vegetables in Elderflower Jelly

Inspired by a recipe of Joel Robuchon’s, here is a very pretty jelly to serve for a buffet lunch. It is worth making a large one, because, although it is easy to make, it is time-consuming as the vegetables should be cooked separately to retain their flavour.

The jelly is made first, and it is best to do this well enough in advance that you can cool, then chill it and so remove any fat easily.