I'm making some decadent and rather girly Champagne Cupcakes for a party and with the excess fizz I decided to try making a fun little boozy jelly. At Christmas I made some sparkling mulled wine jellies for a dinner party, which turned out to be rather potent and very tasty, so I turned to the trusty Delia Smith recipes once more and found this recipe for Champagne Jelly. I'm adapting it slightly and using Prosecco but it works just as well. Next time I'm going to try adding some sparkling water, a la the mulled wine jelly recipe, to give it a bit more fizz!

Last weekend it struck me that I may have chosen my future husband based almost entirely on his and his family's love of good food and wine. The Boy and I spent another very enjoyable weekend tucking into foodie treats at The In-Laws'. The highlight of my Easter break was sampling course after course of home-cooked meals, washed down with plenty of Champagne. As well as Easter, always a good excuse to eat lots of yummy dinners followed by copious amounts of chocolate, we had three birthdays in the family to celebrate. The Mother-in-Law served up some delicious celebratory dishes, interspersed with bouts of piano playing, trips to The Allotment to work up an appetite for the next feast, and after-dinner dancing in the garden lit by The Father-in-Law's new parasol heaters and roaring Chiminea!