Preparation

Soak the gelatine in cold water. Peel the shallots, cut into fine rings and place in a pan with the stock, tomato juice, white wine, paprika, mustard seeds, bay leaf and pepper corns. Bring to the boil and simmer for 2 minutes. Remove from the heat.

Squeeze out the gelatine and add to the pot. Stir until dissolved. Add the vinegar and stand for 25 minutes. Pass through a sieve, allow to cool and season generously with salt.

Meanwhile, wash, halve and deseed the peppers. Place the peppers on a baking tray with the skin side facing up and cook under a hot grill until the skin blackens and bubbles. Place the peppers in a bowl, cover and leave for 10 minutes. Remove the skin from the peppers and cut the flesh into 5mm wide strips.

Cut the chicken breast into 5mm strips. Wash the parsley, shake dry and finely chop. Mix the parsley with the peppers and chopped chicken and season with salt and pepper.

Divide the mixture between 4 x 150ml dishes and pour over the cooled jelly mix. Leave to set for at least 6 hours in the fridge.

Dip the base of the dishes briefly in hot water, then turn out the jellies.

Serve with salad.