Traditional London Jellied Eels

Clean and chop fresh river eels into bite-sized segments.

Boil in a pot with water, salt, plenty of white pepper, bay leaves, and a squeeze of lemon juice.

The eels release their own natural collagen, which creates the jelly.

Once tender (about 10-15 minutes), pour the eels and the aromatic stock into a bowl.

Refrigerate until the liquid sets into a firm, clear jelly.

Traditionally served cold with a splash of chili vinegar and extra white pepper.