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Sadly, that hasnât been possible this year, for obvious reasons, but Max has been cooking as a way to connect with his family. Here, he shares a well-loved recipe for champagne jelly with British
Vogue â perfect for using up any dead remnants left over from Christmas when celebrating New Yearâs eve at home.Â
Max Rochaâs Champagne Jelly
âThis is my Dadâs favourite dessert and this year we are not in the same country for the holidays, so making this reminds me of family and of past New Year celebrations that we could all spend together in the cottages of Ballymaloe.
Courtesy Max Rocha
With Christmas in Ireland off the cards, the Dublin-born, London-based chef gets nostalgic for his mother’s wholesome holiday cooking
December 21, 2020
Max Rocha is a London-based chef who has worked at some of London’s finest restaurants, from St John Bread and Wine to The River Café. Over the coming weeks, he will share a series of seasonal recipes to enjoy while restaurants remain shut.
As tier three was announced (swiftly followed by tier four) and restaurants closed their shutters around London, all I could think about was every close friend in the food industry that’s suffering due to this crisis, and how impressive it is that so many businesses are adapting to the daily changes of tiers on such short notice. All I can hope for is that next year we can all eat together again and support the restaurants we all love to spend time in with loved ones.