This week was the Fat Duck Cookbook by the truly inspirational Heston Blumenthal. The Fat Duck is one of my bucket list restaurants for me, and I’d love to go there someday. The book is beautiful – a combination of recipes, stories, beautiful photos and science. A few recipes were well within reach, but I landed on orange and beetroot jellies. The trick here is that you use blood orange juice and juice from golden beetroot, so the jellies are the wrong way around. The beetroot-coloured one is orange, and vice versa. At least, that is the plan. I don’t know what happened, but my beautiful jelly mixtures went into the fridge the colour they should have been – Blood Orange – beetroot coloured, and Golden Beetroot – bright orange. However, when the jelly set, they swapped to the wrong colours. So somewhat disappointingly, we had orange-coloured and flavoured jelly and beetroot-coloured and flavoured beetroot jelly. Oh well, we live and learn. The orange jelly was delicious, so maybe I’ll try this again one day. Decidedly more down to earth next week with Rachel Allen