Apple and Thyme Jelly with Bacon and Bread Croutons

Dingley Dell's Flying Visits

Dingley Dell's Flying Visits

Standard Supplier 10th August 2012
Dingley Dell's Flying Visits

Apple and Thyme Jelly with Bacon and Bread Croutons

 Apple and Thyme Jelly with Bacon and Bread Croutons 
Flying Visit 3:  Host Alimentum, Cambridge
Author: Rachel Speak and James Drury, Colchester Institute, Winners of A Passion to Inspire 2012


  • 550ml apple juice (not from concentrate)
  • Bunch of thyme
  • 1- 2 slices of white bread
  • Freedom Food Dingley Dell Back Bacon
  • 30ml vegetable oil
  • 4 ½ gelatine leaves
  • Ice
  • Note: You need a small cutter and small flat tray for the jelly


For the Apple and Thyme Jelly:
Pour the apple juice into a pan and bring to a simmer. Tear the thyme into the juice, adding it to taste (it’s a good idea to start with ¼ of a bunch and add to this to build the flavour). The reason for tearing the thyme is to release the oils in the herb, this will add to the flavour.
Allow the juice to infuse for 20 minutes on a low heat, simmering. Pass the juice through a sieve. Place the gelatine into cold water to go pliable. Whisk the gelatine into the apple juice. Allow the mix to cool over ice, then wrap the mould in cling film and place the jelly into the mould. Place it in the fridge to set, allowing 40 minutes minimum.
For the Crouton:
Cut the white bread to small round disks and lightly fry in vegetable oil until crisp. Place on kitchen paper once cooked to drain excess oil.
Cook the bacon under the grill on a high heat, until crisp. Allow to cool before slicing into fine strips. Place the jelly onto the bread crouton and place the bacon over the top.
Note: Cut the jelly with the same sized cutter used for the bread crouton.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.