Bones from 4 Bream

2 Large Onions

4 Carrots

1/2 Head of Celery

2 Leeks

150g Tomato Puree

500g Chopped Plum Tomatoes

5 Strips of Orange Zest

1/2 Bunch of Basil

1/2 Bunch of Thyme

1/2 Bunch of Parsley

2g Saffron

2 Bulbs of Garlic

2tbsp Herbes de Provence (or mixed herbs)

1/2 Bottle of Red Wine

1/4 Bottle of Port

150ml White Wine

150ml Noilly Prat

100ml Brandy

4 Star Anise

2 Bay Leaves

1tbsp Fennel Seeds

John Rogers from Rosemary Shrager’s Cookery School creates a Bouillabaisse

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A Very Berry Jelly

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